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Articles

Development of an active food packaging system with antioxidant properties based on green tea extract

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Pages 364-373 | Received 20 Dec 2012, Accepted 19 Nov 2013, Published online: 05 Feb 2014

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Yan Zhang, Baoying Wang, Fangfang Lu, Lin Wang, Yanhong Ding & Xinya Kang. (2021) Plant-derived antioxidants incorporated into active packaging intended for vegetables and fatty animal products: a review. Food Additives & Contaminants: Part A 38:7, pages 1237-1248.
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Iwona Wojtasik-Kalinowska, Anna Onopiuk, Arkadiusz Szpicer, Agnieszka Wierzbicka & Andrzej Półtorak. (2021) Frozen storage quality and flavor evaluation of ready to eat steamed meat products treated with antioxidants. CyTA - Journal of Food 19:1, pages 152-162.
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S. Maisanaba, M. Llana-Ruiz-Cabello, D. Gutiérrez-Praena, S. Pichardo, M. Puerto, A. I. Prieto, A. Jos & A. M. Cameán. (2017) New advances in active packaging incorporated with essential oils or their main components for food preservation. Food Reviews International 33:5, pages 447-515.
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Gaofeng Yuan, Xiaojuan Zhang, Wenyan Tang & Haiyan Sun. (2016) Effect of chitosan coating combined with green tea extract on the melanosis and quality of Pacific white shrimp during storage in ice. CyTA - Journal of Food 14:1, pages 35-40.
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Articles from other publishers (27)

Helen N. Onyeaka & Ozioma F. Nwabor. 2022. Food Preservation and Safety of Natural Products. Food Preservation and Safety of Natural Products 119 131 .
Vassiliki Oreopoulou & Theofania Tsironi. 2022. Plant Antioxidants and Health. Plant Antioxidants and Health 837 860 .
Jordan Brito, Hanna Hlushko, Ashleigh Abbott, Aliaksei Aliakseyeu, Raman Hlushko & Svetlana A. Sukhishvili. (2021) Integrating Antioxidant Functionality into Polymer Materials: Fundamentals, Strategies, and Applications. ACS Applied Materials & Interfaces 13:35, pages 41372-41395.
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H. El Kolli & M. El Kolli. (2021) Preparation and Characterization of Gelatin-Based Films Cross-Linked by Two Essential Oils at Different Concentrations and Plasticized with Glycerol. Engineering, Technology & Applied Science Research 11:4, pages 7489-7494.
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Joshua E. Herskovitz & Julie M. Goddard. (2021) Antioxidant functionalization of biomaterials via reactive extrusion. Journal of Applied Polymer Science 138:25, pages 50591.
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Graziana Difonzo, Giacomo Squeo, Antonella Pasqualone, Carmine Summo, Vito M Paradiso & Francesco Caponio. (2020) The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value. Journal of the Science of Food and Agriculture 101:8, pages 3099-3116.
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Vassiliki Oreopoulou & Theofania Tsironi. 2020. Plant Antioxidants and Health. Plant Antioxidants and Health 1 24 .
Xue-Chao Song, Elena Canellas, Magdalena Wrona, Raquel Becerril & Cristina Nerin. (2020) Comparison of two antioxidant packaging based on rosemary oleoresin and green tea extract coated on polyethylene terephthalate for extending the shelf life of minced pork meat. Food Packaging and Shelf Life 26, pages 100588.
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Sanja Potrč, Tjaša Kraševac Glaser, Alenka Vesel, Nataša Poklar Ulrih & Lidija Fras Zemljič. (2020) Two-Layer Functional Coatings of Chitosan Particles with Embedded Catechin and Pomegranate Extracts for Potential Active Packaging. Polymers 12:9, pages 1855.
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Joshua E. Herskovitz & Julie M. Goddard. (2020) Reactive Extrusion of Nonmigratory Antioxidant Poly(lactic acid) Packaging. Journal of Agricultural and Food Chemistry 68:7, pages 2164-2173.
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Theeraphorn Panrong, Thomas Karbowiak & Nathdanai Harnkarnsujarit. (2019) Thermoplastic starch and green tea blends with LLDPE films for active packaging of meat and oil-based products. Food Packaging and Shelf Life 21, pages 100331.
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Tjaša Kraševac Glaser, Olivija Plohl, Alenka Vesel, Urban Ajdnik, Nataša Poklar Ulrih, Maša Knez Hrnčič, Urban Bren & Lidija Fras Zemljič. (2019) Functionalization of Polyethylene (PE) and Polypropylene (PP) Material Using Chitosan Nanoparticles with Incorporated Resveratrol as Potential Active Packaging. Materials 12:13, pages 2118.
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K. Oudjedi, S. Manso, C. Nerin, N. Hassissen & F. Zaidi. (2019) New active antioxidant multilayer food packaging films containing Algerian Sage and Bay leaves extracts and their application for oxidative stability of fried potatoes. Food Control 98, pages 216-226.
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Rama Bhadekar & Jinal Bhola. 2019. Preservatives and Preservation Approaches in Beverages. Preservatives and Preservation Approaches in Beverages 115 147 .
Cristiana Martins, Fernanda Vilarinho, Ana Sanches Silva, Mariana Andrade, Ana V. Machado, M. Conceição Castilho, Arsénio Sá, Américo Cunha, M. Fátima Vaz & Fernando Ramos. (2018) Active polylactic acid film incorporated with green tea extract: Development, characterization and effectiveness. Industrial Crops and Products 123, pages 100-110.
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Shaimaa HatabKaihe LinWenhua MiaoMeiling ChenJiheng LinShanggui Deng. (2018) Potential Utilization of Green Tea Leaves and Fenugreek Seeds Extracts as Natural Preservatives for Pacific White Shrimp During Refrigerated Storage. Foodborne Pathogens and Disease 15:8, pages 498-505.
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Joanna Wyrwa & Anetta Barska. (2017) Innovations in the food packaging market: active packaging. European Food Research and Technology 243:10, pages 1681-1692.
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M. Moudache, C. Nerín, M. Colon & F. Zaidi. (2017) Antioxidant effect of an innovative active plastic film containing olive leaves extract on fresh pork meat and its evaluation by Raman spectroscopy. Food Chemistry 229, pages 98-103.
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Magdalena Wrona, Cristina Nerín, Maria José Alfonso & Miguel Ángel Caballero. (2017) Antioxidant packaging with encapsulated green tea for fresh minced meat. Innovative Food Science & Emerging Technologies 41, pages 307-313.
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Magdalena Wrona, Marlene J. Cran, Cristina Nerín & Stephen W. Bigger. (2017) Development and characterisation of HPMC films containing PLA nanoparticles loaded with green tea extract for food packaging applications. Carbohydrate Polymers 156, pages 108-117.
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L. Peponi, M.P. Arrieta, A. Mujica-Garcia & D. López. 2017. Modification of Polymer Properties. Modification of Polymer Properties 131 154 .
M. Moudache, M. Colon, C. Nerín & F. Zaidi. (2016) Phenolic content and antioxidant activity of olive by-products and antioxidant film containing olive leaf extract. Food Chemistry 212, pages 521-527.
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Paula Vera, Yolanda Echegoyen, Elena Canellas, Cristina Nerín, María Palomo, Yolanda Madrid & Carmen Cámara. (2016) Nano selenium as antioxidant agent in a multilayer food packaging material. Analytical and Bioanalytical Chemistry 408:24, pages 6659-6670.
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Daniel Carrizo, Gonzalo Taborda, Cristina Nerín & Osvaldo Bosetti. (2016) Extension of shelf life of two fatty foods using a new antioxidant multilayer packaging containing green tea extract. Innovative Food Science & Emerging Technologies 33, pages 534-541.
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Cristina Nerin. 2016. Reference Module in Food Science. Reference Module in Food Science.
Marta Colón & Cristina Nerín. (2015) Development and application of an analytical procedure for specific migration of green tea compounds in IV gamma nectarine active packaging. Food Control 57, pages 419-425.
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Giorgio Olmi. (2015) Statistical tools applied for the reduction of the defect rate of coffee degassing valves. Case Studies in Engineering Failure Analysis 3, pages 17-24.
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