Development of active packaging containing natural antioxidants

Abstract

Two active packagings, consisting of PET trays sprayed with citrus fruit extract and α-tocopherol, were developed and tested. A comparison of the antioxidant activity of the two packagings was carried out on cooked meat stored at 4 °C. Lipid oxidation in citrus fruit extract-coated trays, measured with TBARS analysis, was significantly lower (p<0.01) than in uncoated (control) trays. Trays coated with α-tocopherol did not show any antioxidant activity. Morphology examination showed a more irregular coating for citrus fruit extract. Different orientations of the active phenolic groups on the PET surface could explain the differences in antioxidant efficacy of the two packagings.