Food Chemistry 229 (2017) 98103

Contents lists available at ScienceDirect

Food Chemistry
journal homepage: www.elsevier.com/locate/foodchem

Antioxidant effect of an innovative active plastic film containing olive

leaves extract on fresh pork meat and its evaluation by Raman
spectroscopy
M. Moudache a, C. Nern b,, M. Colon b, F. Zaidi a
a
Dpartement des sciences Alimentaires, Facult des Sciences de la Nature et de la Vie, Universit de Bejaia, Route Targa Ouzemour, Bejaia 06000, Algeria
b
Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, Mara de Luna St. 3, E-50018 Zaragoza, Spain

a r t i c l e i n f o a b s t r a c t

Article history: An antioxidant food packaging material was developed and applied to fresh minced pork meat. The mate-
Received 7 June 2016 rial consists of a multilayer polyethylene film in which 4 different concentrations (2%, 5%, 10%, and 15%)
Received in revised form 4 February 2017 of olive leaves (OL) extract were immobilized in an adhesive formula used to build the multilayer. The
Accepted 6 February 2017
antioxidants were not in direct contact with the meat. The packaged meat was kept at 4 C during 16 days
Available online 7 February 2017
and finally analyzed by two methods: Raman spectroscopy and thiobarbituric acid reactive substances
(TBARS). Raman demonstrated a higher sensitivity for antioxidant evaluation than TBARS. Color of fresh
Keywords:
meat packaged with the active film was also measured to evaluate the shelf life of packaged meat. The
Active packaging
Olea europaea
results showed that active film containing natural antioxidants efficiently enhanced the stability of fresh
Natural antioxidant meat against oxidation processes, thus being a promising way to extend the shelf life of fresh minced
Meat color meat for about two days.
TBARS 2017 Published by Elsevier Ltd.
Raman

1. Introduction
Lipid oxidation during food processing and storage is of major
importance. Polyunsaturated lipids oxidation, produces hydroper-
oxides, which are susceptible to further oxidation or decomposi-
tion to secondary reaction products such as short-chain
aldehydes, ketones and other oxygenated compounds, which may
adversely affect the overall quality of foods, including flavor, taste,
nutritional value and production of toxic compounds (Kanazawa,
Sawa, Akaike, & Maeda, 2002; Kanner & Rosenthal, 1992; Radwan,
Hassan, Qota, & Fayek, 2008; Staprans, Rapp, Pan, & Feingold,
1996).
Several strategies have been proposed to prevent oxidation,
either by adding antioxidants directly to the food or by protecting
the food through the packaging technology. Modified atmosphere
packaging (MAP), where a mixture of gases is introduced in the
packaging Djenane, Snchez-Escalante, Beltrn, and Roncals
(2001), is widely used in the meat sector. But in the last 10 years,
the research and development of active packaging have gained in
importance and several antioxidant packaging materials have been
proposed to extend the shelf life of packaged food (Akrami et al.,
2015; Carrizo, Gullo, Bosetti, & Nern, 2014; Carrizo, Taborda,
Corresponding author.
E-mail address: cnerin@unizar.es (C. Nern).
Nern, & Bosetti, 2015; Lpez De Dicastillo et al., 2011; Nern
et al., 2006; Lpez-de-Dicastillo et al., 2012; Tovar, Salafranca,
Snchez, & Nern, 2005). Most of them provide good antioxidant
performance in vitro studies, but in vivo tests a very different
behavior is often found. One common disadvantage is that in Eur-
ope the addition of preservatives or additives to the fresh meat is
not permitted. Otherwise, meat is considered as derivative instead
of fresh meat. This means that the material should act as antiox-
idant without releasing any substance to the meat. The antioxidant
concept based on free radical scavenger previously developed and
discussed by Nern (2010) demonstrated that the release of antiox-
idants is not necessary when a free radical scavenger is acting. This
way, neither the release nor the direct contact between the pack-
aging and the meat are necessary. Previous studies (Moudache,
Colon, Nern, & Zaidi, 2016) showed the strong antioxidant proper-
ties of a new packaging material in which olive leaves extract was
incorporated. The material acted as free radical scavenger and no
migration was registered from it when exposed to food simulants.
So, this material is an attractive packaging for fresh meat.
Several methods can be used to evaluate the oxidative deterio-
ration (Muik, Lendl, Molina-Daz, & Ayora-Caada, 2005; Schaich,
2005; Shahidi & Zhong, 2005; Waraho, Mcclements, & Decker,
2011) Nadia, Hassan, Qota, and Fayek (2008). Among them, the
classical and well known thiobarbituric acid reactive substances
(TBARS) assay and color evaluation are the most common ones.

http://dx.doi.org/10.1016/j.foodchem.2017.02.023
0308-8146/ 2017 Published by Elsevier Ltd.
 M. Moudache et al. / Food Chemistry 229 (2017) 98103
Recently, relevant studies about Raman spectroscopy for analysis
of fat matter, such as those concerning unsaturation in oils and
margarines (Sadeghi-Jorabchi, Hendra, Wilson, & Belton, 1990),
authentication of certain edible oils by their cis/trans isomer com-
position (Bailey & Horvat, 1972), detection of Virgin Olive Oil Adul-
teration by Fourier Transform Raman spectroscopy (Baeten,
Meurens, Morales, & Aparicio, 1996) and the oxidation analysis
using surface enhanced Raman spectroscopy (Li, Driver, Decker, &
He, 2014) have been published. Also a direct method based on
Raman spectroscopy has been proposed to identify the characteris-
tic band of the antioxidant Butylated hydroxyanisole (BHA) in edi-
ble and essential oil (Wrona, Salafranca, Rocchia, & Nern, 2015).
Based on its high content in molecular structure information,
vibrational spectroscopy can be very useful for fast and direct mea-
surement of lipid oxidation. Thus, this approach has a great poten-
tial to substitute, or at least to supplement, the classical
methodologies used to monitor the lipid oxidation.
The objectives of our study are a) to determine the efficiency of
the new active material on the oxidation inhibition and the exten-
sion of the shelf life of fresh meat while maintaining the quality
characteristics and b) to demonstrate the feasibility of Raman
spectroscopy to monitor the meat oxidation. The oxidation rate
and the color of grinded fresh meat have been also evaluated in
the presence of the new active film.
2. Materials and methods
2.1. Chemicals
Trichloroacetic acid (99%, CAS 76-03-9) and2-thiobarbituric
acid (TBA, 98%, CAS 504-17-6) were provided by Aldrich (Madrid,
Spain); fluid silicone oil 350 CST CAS (631 48-62-9) was from Man-
uel Riesgo S. A. (Madrid, Spain); malondialdehyde-tetrabutyl
ammonium salt (98%, CAS 100683-54-3) was purchased from Fluka
(Madrid, Spain); filter paper MN 640 W was from Macherey-Nagel
GmbH & Co. KG (Duren, Germany); Ultrapure water was obtained
from a Millipore Milli-QPLUS 185 system (Madrid, Spain).
Diethylether (CAS 60-29-7) and n-hexane (CAS 110-54-3) were
purchased from Scharlau Chemie S.A. Spain.
2.2. Antioxidant agent
Sampling of olive leaves (Oleaeuropaea.Lvar.Chemlal) were col-
lected after fruit harvesting in December 2012 from an olive tree
located in EL Kseur, Bejaia, Algeria. Collected leaves were air dried,
ground, sieved (Retsch Analytical sieve shaker AS 200) to pass a
500 lm filter and defatted by soxhlet with hexane (bp 68.5 C).
An aqueous ethanol 70% solution was used for extracting the
antioxidant components from the olive leaves. The extraction
was performed according to previously described procedure
(Oomah, Corb, & Balasubramanian, 2010). After 2 h extraction
time by magnetic stirring, the extracts were filtered and cen-
trifuged in order to obtain a dried extract. The extraction solvent
was removed by rotary evaporator at (40 C) with a 60 rpm rota-
tion under vacuum, then solvent free extracts were dried in a
freeze drier system (ALPHA 1-2 LD plus) at 65 C and 0.044 mbar.
The dried extract powder was stored in light protected glasses
until further use.
2.3. Active packaging samples
The packaging material was composed by 2 film layers of 30 lm
of LDPE (polyethylene) each and it was prepared as described in a
previous publication (Moudache et al., 2016). Four different con-
centrations 2%, 5%, 10%, and 15% of antioxidant extract in the adhe-
99
sive were anchored in a new aqueous acrylic dispersion adhesive
formula. This adhesive was later use to build the multilayer
LDPE/LDPE film at 4.44 mg.cm 2 of gramage on the plastic layer.
Double layer plastic LDPE/LDPE film was prepared in the same way
without extract and was used as blank. As usual, the adhesive was
extended on the whole surface of the first LDPE film before apply-
ing the second plastic layer. This step was made at laboratory scale
using a K202 Control Coater 2005 (RK Printcoat Instrument).
Details about the adhesive formula cannot be disclosed here for
confidentiality reason.
2.4. Preparation and packaging of meat samples
In Petri dish series (10 cm diameter) an amount of 22 g of
minced pork meat was covered with a 100 cm2 (10  10 cm) piece
of each active film layer containing 2%, 5%,10%, and 15% of olive
leaf extract, avoiding direct contact between them, to simulate
the most real use conditions in meat packaging. The pork meat
was bought already minced in a professional machine. Each petri
dish was then carefully introduced in a high barrier plastic bag,
that was filled in with modified atmosphere (30% CO2 and 70%
O2) and thermosealed, as shows Supplementary Fig. S1. The dishes
were hermetically sealed and kept at 4 C for 15 days. Three pack-
ages were opened at 0, 7, 11, 13 and 15 days and surface color (CIE
a), TBARS and RAMAN analysis were applied.
2.5. Color measurement
A colorimeter Chroma Meter CR-400 from Konika Minolta
(Tokio, Japan) was used to measure CIE Lab (Illuminant D65
and 0 viewing angle). It was calibrated daily with white Chroma
Meter standard (RGB HEX CFCFCD). The color was measured at
the surface of meat samples after opening the packaging. Each
value was the mean of 18 determinations, avoiding the zone with
excessive fat to achieve measurements that were representative of
the real color of meat.
2.6. Assay of thiobarbituric acid reactive substances (TBARS)
The assay was carried out following the method developed by
Pfalzgaf (Pfalzgraf, Frigg, & Steinhart, 1995). Briefly, 10 g of meat
were mixed with 20 mL of aqueous solution of trichloroacetic acid
at a concentration of 10 lg/g and then the mixture was homoge-
nized during 30 s with an Ultra-Turrax at 18,000 rpm till a uniform
slurry was obtained. The supernatant was filtered using qualitative
filter paper. 2 mL of the filtrate were mixed with 2 ml of aqueous
solution of thiobarbituric acid at a concentration 20 mM. The mix-
ture was kept in silicon bath at 97 C for 20 min and then cooled to
room temperature, and the absorbance was measured at 532 nm
against a reference blank containing the TBA reagent. The concen-
tration in the samples was calculated using a calibration curve cov-
ering the range between 0.1 and 0.8 lg/g of malondialdehyde
solution (MDA). TBARS values were expressed as milligrams of
MDA per kilogram of meat. All measurements were made in tripli-
cate and blank analysis was simultaneously measured.
2.7. Raman
2.7.1. Fat extraction in meat samples
The sample of meat (9 g) was accurately weighted, and
extracted by sonication with 16 g of a mixture of diethylether/n-
hexane (1:1) for 15 min. The samples were extracted two more
times with the mixture of solvents and the combined extracts were
transferred to the rotary- evaporator to remove the solvent traces
from the extracted fat. The fat was then re-dissolved in 5 ml of n-
hexane. To measure the oxidation, the fat was put in a new device
100 M. Moudache et al. / Food Chemistry 229 (2017) 98103
recently developed for SERS in our laboratory. The system consists
of mini glass Petri dish coated with silver nanoparticles (Salafranca
et al., 2016). A drop of sample was deposited on the silver surface
and the hexane was evaporated with gentle nitrogen current
(Wrona et al., 2015)
2.8. Measurement conditions
Before data collection the alignment/calibration of the Raman
microscope was performed. The DXRTM has an automatic align-
ment/calibration procedure to ensure and maintain the optimal
performance. The aligning process allows the 3 beams (laser exci-
tation, visible light and Raman scattering) to be aligned on the
same optical path and calibration (carried out by using neon and
polystyrene standards) and assured a correct interpretation of
the data (intensity and peaks frequency). The alignment/calibra-
tion was done using the tool provided with the system. In case of
SERS measurement, the laser was focused with a 50X objective
(0.50 NA) to get a spot of about 2 lm. Aperture was set to 50 lm
pinhole, grating was 900 lines.mm 1 and the spectral range was
from 3500 to 50 cm 1. All the spectra were acquired using the fol-
lowing conditions: laser power 5.0 mW (measured at the sample),
exposure time 30 s for 20 exposures. Fluorescence correction and
cosmic ray rejection were applied. Moreover, a background was
used to characterize the dark noise of the CCD to improve data
quality and S/N ratio. The collection and analysis of all the spectra
were performed using the software Omnic v. 9.2 from Thermo
Fisher Scientific.
2.9. Statistical analysis
All analyses were carried-out in triplicate and experimental
data were expressed as means standard deviation, the software
STATISTICA 5.5 was used to compare the different results by the
analysis of variance with two factors (ANOVA). Differences among
means at p < 0.05 were considered significant.
3. Results and discussion
3.1. Color measurement (Redness Index)
The data of evaluation of color CIE a in pork meat packaged
with the film layer (active, control) are shown in Fig 1. Significant
12
11
10
8
7
a*
6 Acve 5%
5 Acve 10%
4
2
0 2 4 6
Time ( days)
Fig. 1. Surface CIE a* values on pork meat packaged with active films and displayed at 4 C.
decrease in a value was observed over 15 days in all samples. The
samples packaged with active film had significantly higher a val-
ues (p < 0.05) than those of the control. However, no difference
(p > 0.05) was observed between the concentration 2, 5, 10 and
15%. These results agree with those previously reported
(Djenane, Snchez-Escalante, Beltrn, & Roncals, 2003; Nern
et al., 2006; Snchez-Escalante, Djenane, Torrescano, Beltrn, &
Roncals, 2001) with fresh beef steak.
3.2. Lipid oxidation (TBARS Values)
Olive leaf extract is known for its antioxidant properties due to
their major phenolic compounds like oleuropein, Luteolin-7-O-
glucoside, verbascoside, hydroxytyrosol and others (Benavente-
Garca, Castillo, Lorente, Ortuo, & Del Rio, 2000; Brahmi, Mechri,
Dabbou, Dhibi, & Hammami, 2012; Moudache et al., 2016).
As seen in Fig. 2, the TBARS values increased significantly in all
samples (p < 0.05), where they ranged from 0.15 lg.MDA kg 1of
meat (1st day) to 0.26 lg.kg 1(15th day) in samples packaged
without active material. This increase in lipid oxidation is shown
in all samples, although it was significantly reduced in samples
packaged with active film compared to the control. Meat packaged
with active film had final values of 0.19 lg of MDA. kg 1. This value
is considerably lower than that previously obtained with beef filets
(Nern et al., 2006).
At the highest concentration of extract (15%), TBARS values
were numerically lower at all storage times in meat samples
(27% inhibition of MDA formation). However the effect of concen-
tration of extract on TBARS values was not statistically different.
This is in good agreement with the results of color evolution.
3.3. Raman analysis
The Raman spectra of fat predominantly contain bands arising
from vibration of the hydrocarbon chains, with some contribution
from polar groups (Muik et al., 2005). Fig. 3 shows the Raman spec-
tra of fresh meat fat. As can be seen several bands appear in the
Raman spectra. The major peaks are shown in Fig. 3: Region
A  2890 cm 1(C-H stretching), region B  1660 cm 1 (C@C
stretch), region C  1445 cm 1 (CH2 deformation), region
D  1303 cm 1 (in-phase methylene deformation) and region
E  1085 cm 1 (C-C band vibration) (Baeten, Hourant, Morales, &
Aparicio, 1998; Bailey & Horvat, 1972; Muik, Lendl, Molina-Diaz,
BLank 0%
Acve 2%
Acve 15%
8 10 12 14 16
 M. Moudache et al. / Food Chemistry 229 (2017) 98103 101

0.30

0.28

0.26

0.24
malonaldehyde(g/g)
0.22 blank 0%
acve 2%
0.20
acve 5%
acve 10%
0.18
acve 15%

0.16

0.14

0.12
0 2 4 6 8 10 12 14 16
Times (Days)

Fig. 2. TBARS values on fresh pork meat packaged with active films and displayed at 4 C.

850 J0_1_4

800 A
750

700

650

600

550
Raman Intensity (cps)

500

450

400

350

300
C
250
B D
200
E
150

100

50
0
3500 3000 2500 2000 1500 1000 500
Raman (cm-1)

Fig. 3. FT-Raman spectrum of meat fat.

Valcarcel, & Ayora-Canada, 2007; Muik et al., 2005; Sadeghi-
Jorabchi et al., 1990;Yang, Irudayaraj, & Paradkar, 2005). Baeten
et al. (1996) mentioned that the band C (1445 cm 1) could be used
for the determination of total unsaturation.
In our study the comparison of the area of band C (1445 cm 1)
at different concentrations of extract in the film during 15 days,
showed that the decrease in intensity of this band resulted in the
apparent increase in unsaturation (C-H deformation).
The results of the evolution are shown in Fig. 4. The area of band
C decreases significantly during the 15 days for all samples due to
the increase of unsaturation and deformation of d C-H band. This
can be explained by the oxidation of meat fat during this period.
The statistical analysis showed that the active films with different
concentration of olive leave extract had a positive effect on the oxi-
dation stability of meat fat, where a lower increase of the area of
band C compared to that found in non active (control) film can
102
11000.00
Raman intensity (area of the band C (1445cm-1))
10000.00
9000.00
8000.00
7000.00
6000.00
5000.00
4000.00
3000.00
2000.00
1000.00
0 5
Time (days)
Fig. 4. RAMAN values on extracted fat of pork meat packaged with active films and
displayed at 4 C.
be seen. The films with 15% and 10% of extract exerted the best
antioxidant effect respectively (3.44% and 9.64% of oxidation) on
meat in the 15th day period, followed by 5% of extract (12.45%)
and 2% of extract (17.48%). In contrast, the non-active film (control)
showed 44.97% of oxidation.
Consequently, from the results obtained we can conclude that
this active packaging based on natural antioxidant compounds
immobilized in the multilayer plastic and without being in contact
with the food, is very efficient to protect the meat versus oxidation.
It could extend the shelf life of minced meat for about two days,
what represents an important advantage over conventional pack-
aging. Once again the concept of free radical scavengers based on
the scavenging of free radicals from the package headspace has
been demonstrated, in this case for fresh meat, in agreement to
previous studies, (Carrizo et al., 2014; Carrizo et al., 2015;
Moudache et al., 2016; Nern, 2010; Vera et al., 2016). In addition,
Raman spectroscopy demonstrated to be an efficient technique for
evaluating the antioxidant performance in real meat. As expected,
the Raman spectroscopy showed that the antioxidant effect
increased when the concentration of natural extract in the multi-
layer film increased. The use of plant extracts, like olive leaf
extract, as antioxidant substances is still a new subject for antiox-
idant food packaging and a clever and sustainable way to give an
added value to vegetable waste.
Acknowledgments
We are grateful to University Abderahman Mira Bejaia, Algrie
for providing an internship Grant to Messaad Moudache. Thanks
are given to Project AGL-2012-37886 from MINECO (Spain) and
to Gobierno de Aragn and Fondo Social Europeo for the financial
help to GUIA Group T-10. The authors thank Thermo Fisher Scien-
tific for the facilities provided of Raman Microscopy.
Appendix A. Supplementary data
Supplementary data associated with this article can be found, in
the online version, at http://dx.doi.org/10.1016/j.foodchem.2017.
02.023.
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