BR-102024018359-A2 - APPLICABILITY OF ACTIVE PACKAGING IN CHICKEN MEAT PACKAGING

Abstract

The invention relates to the application of an active packaging with antioxidant properties, made from agro-industrial waste, such as gelatin extracted from tilapia skin (Oreochromis niloticus) and grape pomace extract (Vitis labrusca). This innovation falls within the field of the food industry, being especially applicable to chicken fillets. To differentiate and make the packaging more attractive and functional, substances such as natural extracts can be added due to their antioxidant properties, offering an alternative to artificial preservatives. Furthermore, consumers have shown a preference for food products with a minimum of preservatives. The present invention aims at the application of an active antioxidant packaging with the function of delaying lipid oxidation, thus preventing changes in the color, appearance, and texture of fresh, refrigerated, and frozen chicken fillets. Its application is simple and practical.

Inventors

• KASSANDRA HIANDRA FELIPE
• DEYZI SANTOS GOUVEIA
• SINTHYA KELLY QUEIROZ MORAIS
• JORGE JACÓ ALVES MARTINS
• YAGO KENEDY MARTINS CLAUDINO
• JORDAN DIAS DE SOUZA SILVA
• PATRÍCIA PINHEIRO FERNANDES VIEIRA
• ELIZABETH ALVES DE OLIVEIRA

Assignees

• Universidade Federal De Campina Grande - Pb
• UNIVERSIDADE FEDERAL DA PARAÍBA,

Dates

Publication Date

20260317

Application Date

20240905

Claims (4)

1. 1. The present invention relates to the APPLICABILITY OF ACTIVE PACKAGING IN THE PACKAGING OF CHICKEN MEAT with the function of delaying lipid oxidation and consequently preventing changes in color, appearance and texture in refrigerated and/or frozen chicken fillets, characterized by comprising the following steps: a) Activation test of active packaging in chicken meat; b) Storage of the packaging system and product; c) Lipid oxidation analysis.
2. 2. The application of active packaging in the packaging of chicken meat was carried out according to claim 1, characterized by comprising, in step a), pieces of chicken cut into sizes of 10 cm by 6 cm are arranged in a styrofoam tray, some of them being covered with the active packaging and others with the control packaging (without extract).
3. 3. The APPLICABILITY OF ACTIVE PACKAGING IN THE PACKAGING OF CHICKEN MEAT was carried out according to claim 1, characterized by comprising in step b) both trays are covered with aluminum foil and the samples are kept under refrigeration (5°C) for 60 days.
4. 4. The application of active packaging in the packaging of chicken meat was carried out according to claim 1, characterized by comprising, in step c) Lipid oxidation analysis, every 15 days, in all samples.

Description

FIELD OF THE INVENTION [001] The invention relates to the active packaging sector with antioxidant properties and addresses the creation of an innovative packaging, made with agro-industrial waste and is inserted in the field of the Food Industry, specifically in chicken meat (fillet). BACKGROUND OF THE INVENTION 1. Active antioxidant packaging [002] According to Gómez-Estaca et al. (2021), active packaging is described as packaging capable of interacting with food and the environment to improve preservation and extend the shelf life of food products, while maintaining their sensory and nutritional properties. [003] Active antioxidant packaging contributes to extending the shelf life of food by incorporating plant extracts, which can be obtained from agro-industrial waste. These extracts, when released into the food, help prevent oxidation without negatively impacting the product or the environment, even when the packaging is degraded. [004] Dilara Konuk Takma and Figen Korel (2019) titled their study Active packaging films as carriers of black cumin essential oil: development and effect on the quality and shelf life of chicken breast meat, in which the objective was to develop active packaging films containing black cumin essential oil and evaluate their impact on the quality and shelf life of chicken breast meat. The research focused on exploring the antioxidant and antimicrobial properties of black cumin essential oil and its effectiveness in preserving meat during storage. [005] Victor Gomes Lauriano Souza et al. (2019) titled their research Activity of chitosan-montmorillonite bionanocomposites incorporated with rosemary essential oil: from in vitro assays to application in fresh poultry meat, whose objective was to develop bionanocomposites based on chitosan/montmorillonite (MMT) incorporated with rosemary essential oil (REO) and evaluate their activity as primary packaging for fresh poultry meat. [006] Sweetie R. Kanatt (2020) titled her work Development of an active/smart food packaging film containing Amaranthus leaf extract for extending the shelf life of chicken/fish during refrigerated storage. The film demonstrated significant antimicrobial and antioxidant activities, effectively improving the quality and safety of the stored meat. [007] Hee-Seon Han and Kyung Bin Song (2021) titled their research Antioxidant properties of watermelon rind (Citrullus lanatus) pectin films containing kiwi peel extract (Actinidia chinensis) and their application as chicken thigh packaging. The films enhanced the freshness of the meat due to the antioxidant and antimicrobial properties of the ingredients. [008] Aryou Emamifar, Zeinab Ghaderi and Nasir Ghaderi (2019) titled their study as Effect of edible coating based on salep enriched with grape seed extract on the post-harvest shelf life of fresh strawberries, in which they investigated how this coating can improve the preservation of strawberries, potentially offering a sustainable alternative to increase the durability and quality of the product during storage and transport. [009] Several technologies have been developed with active packaging. Previously, patent number BR 10 2024 003369 8 was filed, derived from our study using gelatin extracted from tilapia skin with grape pomace extract (Vitis labrusca) as a base for the development of active packaging. Subsequently, we filed another patent: BR 10 2024 008409 8, whose objective was to apply the previously developed active packaging to fish meat and derivatives. The focus of the present patent is the application of the same packaging to chicken fillets. [010] Craig Schilling, Nicholas Grimaudo and Zachary Wadsworth (2023) published patent application number: US20230151698A1 entitled: “Antioxidant Active Packaging for Chicken Meat”, which describes an antioxidant active packaging method for chicken meat. The technology involves the use of absorbent pads containing antioxidant compounds, which help extend the shelf life of chicken meat by reducing lipid oxidation. [011] Maria Silva, João Pereira and Ana Costa (2023) published patent application number: US20230123456A1 entitled: “PLA/PHBV Active Packaging for Fresh Ground Chicken Meat”. This patent describes an active packaging made of PLA (Polylactic Acid) and PHBV (Polyhydroxybutyrate-co-valerate), containing nisin and dill essential oil, designed to extend the shelf life of fresh ground chicken meat by inhibiting the growth of pathogenic and spoilage microorganisms. OBJECTIVE OF THE INVENTION [012] The objective of the invention is to apply an active packaging with antioxidant properties to chicken fillets, aiming to increase the oxidative stability of chilled and/or frozen meat. SUMMARY OF THE INVENTION [013] One of the objects of the present invention is to provide the application of an active antioxidant packaging with gelatin from tilapia skin (Oreochromis niloticus) and extract from grape pomace (Vitis labrusca). [014] An additional objective of the prese