{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T01:51:57Z","timestamp":1777600317011,"version":"3.51.4"},"reference-count":43,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2019,9,3]],"date-time":"2019-09-03T00:00:00Z","timestamp":1567468800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Active packaging aims to prolong food\u2019s shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food\u2019s natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami\u2019s lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol.<\/jats:p>","DOI":"10.3390\/foods8090387","type":"journal-article","created":{"date-parts":[[2019,9,4]],"date-time":"2019-09-04T08:28:13Z","timestamp":1567585693000},"page":"387","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4297-2241","authenticated-orcid":false,"given":"Mariana A.","family":"Andrade","sequence":"first","affiliation":[{"name":"Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal"}]},{"given":"Regiane","family":"Ribeiro-Santos","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal"},{"name":"Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Serop\u00e9dica 23890-000, Brazil"}]},{"given":"Manuela","family":"Guerra","sequence":"additional","affiliation":[{"name":"Estoril Higher Institute for Tourism and Hotel Studies, Av. Condes de Barcelona, 808, 2769-510 Estoril, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0226-921X","authenticated-orcid":false,"given":"Ana","family":"Sanches-Silva","sequence":"additional","affiliation":[{"name":"National Institute for Agricultural and Veterinary Research (INIAV), I.P., Vair\u00e3o, 4485-655 Vila do Conde, Portugal"},{"name":"Center for Study in Animal Science (CECA), University of Oporto, 4050-313 Oporto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2019,9,3]]},"reference":[{"key":"ref_1","unstructured":"Guti\u00e9rrez, J.B. (2000). Ciencia bromatol\u00f3gica: Principios Generales de los Alimentos, Ediciones D\u00edaz de Santos."},{"key":"ref_2","first-page":"11","article-title":"Changes and Effects of Dietary Oxidized Lipids in the Gastrointestinal Tract","volume":"2","author":"Holgado","year":"2008","journal-title":"Lipid Insights"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1016\/j.foodres.2017.02.003","article-title":"Influence of salt on lipid oxidation in meat and seafood products: A review","volume":"94","author":"Mariutti","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1270","DOI":"10.1111\/j.1365-2621.2000.tb10596.x","article-title":"Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems","volume":"65","author":"McClements","year":"2000","journal-title":"J. Food Sci."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1023\/A:1021180315743","article-title":"A simple restriction fragment length polymorphism (RFLP) assay to discriminate common Porphyra (Bangiophyceae, Rhodophyta) taxa from the Northwest Atlantic","volume":"14","author":"Teasdale","year":"2002","journal-title":"J. Appl. Phycol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"1277","DOI":"10.1016\/j.foodres.2010.03.019","article-title":"Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.)","volume":"43","author":"Losada","year":"2010","journal-title":"Food Res. Int."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1093\/jaoac\/90.1.277","article-title":"Determination of Butylated Hydroxytoluene in Food Samples by High-Performance Liquid Chromatography with Ultraviolet Detection and Gas Chromatography\/Mass Spectrometry","volume":"90","author":"Cruz","year":"2007","journal-title":"J. AOAC Int."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Ho, C.-T. (1992). Phenolic Compounds in Food: An Overview. Phenolic Compounds in Food and Their Effects on Health, American Chemical Society.","DOI":"10.1021\/bk-1992-0506"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"645","DOI":"10.1007\/BF02518121","article-title":"Antioxidative activity and phenolic composition of pilot-plant and commercial extracts of sage and rosemary","volume":"73","author":"Cuvelier","year":"1996","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1016\/j.foodchem.2008.01.058","article-title":"Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol","volume":"110","author":"Erkan","year":"2008","journal-title":"Food Chem."},{"key":"ref_11","unstructured":"FDA, Title 21: Food and Drugs (2017). Chapter I\u2014Food and Drug Administration, Department of Health and Human Services, Subchapter B\u2014Food for Human Consumption (Continued), Part 182\u2014Substances Generally Recognized as Safe (GRAS). Code Fed. Regul."},{"key":"ref_12","unstructured":"(2010). European Commission Commission Directive 2010\/67\/EU. Off. J. Eur. Union, 17\u201326."},{"key":"ref_13","unstructured":"(2010). European Commission Commission Directive 2010\/69\/EU. Off. J. Eur. Union, 22\u201331."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.canlet.2011.02.005","article-title":"Carnosol: A promising anti-cancer and anti-inflammatory agent","volume":"305","author":"Johnson","year":"2011","journal-title":"Cancer Lett."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"983","DOI":"10.1093\/carcin\/23.6.983","article-title":"Carnosol, an antioxidant in rosemary, suppresses inducible nitric oxide synthase through down-regulating nuclear factor-\u03baB in mouse macrophages","volume":"23","author":"Lo","year":"2002","journal-title":"Carcinogenesis"},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Brody, A.L., Bugusu, B., Han, J.H., Sand, C.K., and McHugh, T.H. (2008). Innovative food packaging solutions. J. Food Sci., 73.","DOI":"10.1111\/j.1750-3841.2008.00933.x"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"S103","DOI":"10.1016\/j.tifs.2008.09.011","article-title":"Active and intelligent food packaging: legal aspects and safety concerns","volume":"19","author":"Dainelli","year":"2008","journal-title":"Trends Food Sci. Technol."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"10225","DOI":"10.1021\/jf901666h","article-title":"Migration and Diffusion of Diphenylbutadiene from Packages into Foods","volume":"57","author":"Silva","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"662","DOI":"10.1016\/j.jcs.2008.02.006","article-title":"Mass transport studies of model migrants within dry foodstuffs","volume":"48","author":"Silva","year":"2008","journal-title":"J. Cereal Sci."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Brody, A.L., Strupinsky, E.R., and Kline, L.R. (2001). Ative Packaging for Food Applications, CRC Press.","DOI":"10.1201\/9781420031812"},{"key":"#cr-split#-ref_21.1","unstructured":"(2004). European Parliament and the Council of the European Union Regulation"},{"key":"#cr-split#-ref_21.2","unstructured":"(EU) No 1935\/2004. Off. J. Eur. Union, 4-17."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"757","DOI":"10.1002\/bmc.2856","article-title":"Ultra-high pressure LC for astaxanthin determination in shrimp by-products and active food packaging","volume":"27","author":"Ribeiro","year":"2013","journal-title":"Biomed. Chromatogr."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"597","DOI":"10.3168\/jds.S0022-0302(98)75613-9","article-title":"Nutritional and Functional Characteristics of Whey Proteins in Food Products","volume":"81","year":"1998","journal-title":"J. Dairy Sci."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"2687","DOI":"10.1021\/jf0001583","article-title":"Drying Temperature Effect on Water Vapor Permeability and Mechanical Properties of Whey Protein\u2212Lipid Emulsion Films","volume":"48","author":"Krochta","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_25","first-page":"57","article-title":"Estudo da solubilidade das prote\u00ednas presentes no soro de leite e na clara de ovo","volume":"5","author":"Pelegrine","year":"2003","journal-title":"Rev. Bras. Prod. Agroind. Camp. Gd."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"344","DOI":"10.1016\/j.foodres.2014.09.036","article-title":"Physical effects upon whey protein aggregation for nano-coating production","volume":"66","author":"Ramos","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1016\/j.lwt.2018.02.041","article-title":"Characterization of rosemary and thyme extracts for incorporation into a whey protein based film","volume":"92","author":"Andrade","year":"2018","journal-title":"LWT Food Sci. Technol."},{"key":"ref_28","unstructured":"(2019, September 02). United States Department of Agriculture Salami, Italian, Pork. National Nutrient Database, Available online: https:\/\/ndb.nal.usda.gov\/ndb\/foods\/show\/07926?fgcd=&manu=&format=&count=&max=25&offset=&sort=default&order=asc&qlookup=Salami%2C+Italian%2C+pork.+&ds=&qt=&qp=&qa=&qn=&q=&ing=."},{"key":"ref_29","first-page":"75","article-title":"Rapid and Quantitative Determination of Hexanal in Cooked Muscle Foods","volume":"36","author":"Wen","year":"1997","journal-title":"Irish J. Agric. Food Res."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/j.chroma.2004.06.101","article-title":"Determination of hexanal as indicator of the lipidic oxidation state in potato crisps using gas chromatography and high-performance liquid chromatography","volume":"1046","year":"2004","journal-title":"J. Chromatogr. A"},{"key":"ref_31","unstructured":"Miller, D.D. (1998). Food Chemistry: A Laboratory Manual, Wiley. [2nd ed.]."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1111\/j.1541-4337.2006.tb00077.x","article-title":"Use of Volatiles as Indicators of Lipid Oxidation in Muscle Foods","volume":"5","author":"Ross","year":"2006","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"485","DOI":"10.1016\/j.meatsci.2004.05.004","article-title":"The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis","volume":"68","author":"Nissen","year":"2004","journal-title":"Meat Sci."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"362","DOI":"10.1016\/j.eurpolymj.2017.11.034","article-title":"Monitoring lipid oxidation in a processed meat product packaged with nanocomposite poly(lactic acid) film","volume":"98","author":"Vilarinho","year":"2018","journal-title":"Eur. Polym. J."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1016\/S0308-8146(98)00038-7","article-title":"The antioxidative activity of summer savory (Satureja hortemis L.) and rosemary (Rosmarinus officinalis L.) in dressing stored exposed to light or in darkness","volume":"63","author":"Madsen","year":"1998","journal-title":"Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"496","DOI":"10.1016\/j.lwt.2016.03.022","article-title":"Effect of differently sized O\/W emulsions loaded with rosemary extract on lipid oxidation in cooked emulsion-type sausages rich in n-3 fatty acids","volume":"79","author":"Erdmann","year":"2017","journal-title":"LWT Food Sci. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"655","DOI":"10.1590\/S0100-40422005000400019","article-title":"Teste de TBA aplicado a carnes e derivados: m\u00e9todos tradicionais, modificados e alternativos","volume":"28","author":"Osawa","year":"2005","journal-title":"Quim. Nova"},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Castro, F.V.R., Andrade, M.A., Sanches Silva, A., Vaz, M.F., and Vilarinho, F. (2019). The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.). Foods, 8.","DOI":"10.3390\/foods8080327"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"685","DOI":"10.1007\/s13197-015-2018-6","article-title":"Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish","volume":"53","author":"Remya","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"410","DOI":"10.1016\/j.meatsci.2008.09.004","article-title":"Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters","volume":"81","year":"2009","journal-title":"Meat Sci."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"651","DOI":"10.1016\/j.lwt.2004.08.013","article-title":"Effects of rosemary extract (Rosmarinus officinalis) on the stability of bread with an oil, garlic and parsley dressing","volume":"38","author":"Frutos","year":"2005","journal-title":"LWT Food Sci. Technol."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"592","DOI":"10.1016\/j.indcrop.2015.05.054","article-title":"Improvement of vegetable oils quality in frying conditions by adding rosemary extract","volume":"74","author":"Chammem","year":"2015","journal-title":"Ind. Crops Prod."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/8\/9\/387\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T13:16:17Z","timestamp":1760188577000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/8\/9\/387"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,9,3]]},"references-count":43,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2019,9]]}},"alternative-id":["foods8090387"],"URL":"https:\/\/doi.org\/10.3390\/foods8090387","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,9,3]]}}}