Fish and seafood products has recently received more attention from consumers for being an important source of nutritional components like unsaturated fatty acids, vitamins and minerals, that have a positive impact in nutrition and health.
Lipid oxidation is one of the main causes of deterioration of fish during its processing and storage, being a fundamental factor in the shelf-life of food products.
The use of natural antioxidants is a good way to prevent and minimize lipid oxidation in food products, as it delays the formation of toxic oxidation products, while maintaining nutritional quality and extending the shelf-life of products.
In order to extend the shelf-life of fish and develop a film with antioxidant properties, a study funded by the Government of Galicia, in collaboration with the University of Santiago de Compostela, the University of Vigo and the University of A Coruña, selected 5 BTSA products to test their antioxidant activity by the TBARS and DHHP methods.
The study results showed that by using our antioxidants, lipid oxidation was reduced up to 40%.
BTSA products used in this study are: TOCOBIOL®, TOCOBIOL® GL, NUTRABIOL® T90, TOCOBIOL® PV and NUTRABIOL® T50 PV.
This type of packaging can be used in the future by the food industry for preservation of products and extend their shelf-life, which also would have huge economic benefits for companies.