Table 7.
Recent studies on antioxidant properties of PLA-based packaging films.
| Active Agent | Processing Technique | Methodology | Activity | References |
|---|---|---|---|---|
| Green tea (GT) extract | Extrusion | Packaged salmon analysis: PV (peroxides value), p-anisidine value, TBARS | Salmon packaged for 60 days: PV: no detected; p-anisidine and TBARS: 33% reduction on aldehydes | [60] |
| Propolis extract | Casting | Packaged sausage analysis: Folin–Ciocalteu | Sausage packaged for 4 days: PC between 0.6 and 1.7 *** | [22] |
| Bergamot essential oil | Casting | Packaged mangoes analysis: Vitamin C quantification | Mangoes packaged for 15 days: Vitamin C was maintained between 42% to 75% | [85] |
| Tea polyphenol | Electrospinning | DPPH | DPPH inhibition: 70 to 95% | [58] |
| HPβ-CD inclusion complexes of gallic acid | Electrospinning | DPPH | DPPH inhibition higher than 95% | [86] |
Results were expressed as: *** mg of gallic acid/g sample. PC: Total polyphenol content; DPPH: bleaching rate of radical stable 2,2-diphenyl-1-picrylhydrazyl; TBARS: thiobarbituric acid reactive substances assay.