Control of salmon oil photo-oxidation during storage in HPMC packaging film: Influence of film colour

Akhtar, Muhammad Javeed; Jacquot, Muriel; Arab‐Tehrany, Elmira; Gaïani, Claire; Linder, Michel; Desobry, Stéphane

doi:10.1016/j.foodchem.2009.10.010

Cited by 41 publications

(23 citation statements)

References 33 publications

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“…This may be due to oxygen transmission through the bilayer films and the occurrence of autooxidation combined with photooxidation (Akhtar et al ., ). These results indicate that TiO 2 nanoparticles were critical to conserve useful PUFA during the storage period, and these results are in agreement with previous studies about the influence of film colour on salmon oil fatty acid composition (Akhtar et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…Similarly, Akhtar et al . () showed that light transmission properties of hydroxyl propyl methylcellulose (HPMC) films resulted from their colour and absorbents (Akhtar et al ., ), which could affect CD formation in fish oil during storage. Singlet oxygen formed by photooxidation either reacts chemically with other molecules or transfers its energy to them.…”

Section: Resultsmentioning

confidence: 99%

“…In this regard, Akhtar et al . (, ) reported that incorporation of different edible colours and anthocyanin could retard salmon oil oxidation, due to improved barrier properties against light and oxygen.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of gelatin/agar bilayer film incorporated with TiO₂ nanoparticles as a UV absorbent on fish oil photooxidation

Vejdan

Ojagh

Abdollahi

2017

Int J of Food Sci Tech

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This research evaluated the effect of gelatin/agar bilayer film and nanocomposites containing different concentrations of TiO2 nanoparticles (0.5%, 1% and 2%) as ultraviolet (UV) and oxygen barriers on the oxidative stability of fish oil. Samples of fish oil covered with the bilayer films were stored under UV light or in darkness and with or without lids at 18 °C for 12 days. Oil quality in terms of peroxide values (PV), thiobarbituric acid (TBA), conjugated diene (CD), fatty acids profile and colour change (∆E) was monitored during storage. Fish oil photooxidation was hindered by increasing TiO2 concentration, so that nanocomposite containing 2% of the nanoparticles could control photooxidation, similar to the samples stored in darkness. Furthermore, upon studying both photooxidation and autoxidation, the highest amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), as well as the lowest amount of changes in PV, TBA, CD and ∆E, were observed in oils covered with the nanocomposites.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of gelatin/agar bilayer film incorporated with TiO₂ nanoparticles as a UV absorbent on fish oil photooxidation

Vejdan

Ojagh

Abdollahi

2017

Int J of Food Sci Tech

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show abstract

“…Color properties and transparency are important in terms of general appearance and consumer acceptance in packaging materials (Akhtar et al . ; Abdollahi et al . ).…”

Section: Resultsmentioning

confidence: 99%

Preparation, Characterization and Antimicrobial Activity of Sodium Alginate Nanobiocomposite Films Incorporated with Ε-Polylysine and Cellulose Nanocrystals

Qiuye

Pan

Sun

et al. 2016

Journal of Food Processing and Preservation

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Ternary nanobiocomposite films based on sodium alginate (SA) with cellulose nanocrystals (CNC) derived from shaddock peel and ε‐polylysine (ε‐PL) have been prepared and characterized. The tensile strength and Young's modulus of nanobiocomposite films increased from 51.18 to 67.68 MPa and from 4.8 to 7.6 GPa upon CNC loading from 0.5 to 2.5 wt %. The positive effects of the addition of CNC in SA matrix were also confirmed by reductions in water vapor permeability (WVP). SA‐based nanobiocomposites showed significant antibacterial activity against Escherichia coli and Staphylococcus aureus influenced by the ε‐PL content. The films exhibited homogeneous and cohesive structures, indicating strong interactions between the filler and matrix. In addition, the good dispersion of CNC in the SA matrix could increase the stability of ε‐PL and promote the diffusion of the antimicrobial agent from the films. Practical Applications Chilled duck is an important raw material for making the sauce duck, roast duck, favor duck and it has a very broad consumer market. The chilled duck stability during storage can be enhanced by film‐coating as a prominent technique, and therefore an nanobiocomposite film based on sodium alginate (SA) incorporation with ε‐polylysine (ε‐PL) and cellulose nanocrystals (CNC) derived from shaddock peel were prepared in this study. The film‐coating has a good antibacterial effect on preservation of chilled duck. This study will find a successful packing method for chilled duck and improve the shelf life.

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“…The transmittance of the PP/RA composite film increased by 1.5% compared with the PP film; however, the film had a low transmittance of 5.29%, which is enough to block light. Blocking light can be an effective means to prevent lipid oxidation during food storage (13). Therefore, the PP film can be applied to the packaging of foods containing high lipid contents.…”

Section: Resultsmentioning

confidence: 99%

Physical properties and antimicrobial activities of a persimmon peel/red algae composite film containing grapefruit seed extract

Song

Lee

et al. 2014

Food Sci Biotechnol

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As a by-product of dried persimmon production, persimmon peel (PP) can be utilized as an edible film base material. In this study, PP/red algae (RA) composite films were prepared, and their physical properties were determined. Among the PP composite films, the 4% PP/1% RA composite film had the best physical properties (7.31 MPa, 8.16%, and 4.99 ng m/m 2 s Pa for tensile strength, elongation at break, and water vapor permeability, respectively). The optical property of the PP composite film was desirable because the color of the film had an intrinsic persimmon color. In addition, the 4% PP/1% RA composite film containing 1% grapefruit seed extract was prepared as an antimicrobial film. These results suggest that this PP composite film can be applied to food packaging.

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Control of salmon oil photo-oxidation during storage in HPMC packaging film: Influence of film colour

Cited by 41 publications

References 33 publications

Effect of gelatin/agar bilayer film incorporated with TiO₂ nanoparticles as a UV absorbent on fish oil photooxidation

Effect of gelatin/agar bilayer film incorporated with TiO₂ nanoparticles as a UV absorbent on fish oil photooxidation

Preparation, Characterization and Antimicrobial Activity of Sodium Alginate Nanobiocomposite Films Incorporated with Ε-Polylysine and Cellulose Nanocrystals

Physical properties and antimicrobial activities of a persimmon peel/red algae composite film containing grapefruit seed extract

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Control of salmon oil photo-oxidation during storage in HPMC packaging film: Influence of film colour

Cited by 41 publications

References 33 publications

Effect of gelatin/agar bilayer film incorporated with TiO2 nanoparticles as a UV absorbent on fish oil photooxidation

Effect of gelatin/agar bilayer film incorporated with TiO2 nanoparticles as a UV absorbent on fish oil photooxidation

Preparation, Characterization and Antimicrobial Activity of Sodium Alginate Nanobiocomposite Films Incorporated with Ε-Polylysine and Cellulose Nanocrystals

Physical properties and antimicrobial activities of a persimmon peel/red algae composite film containing grapefruit seed extract

Contact Info

Product

Resources

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Effect of gelatin/agar bilayer film incorporated with TiO₂ nanoparticles as a UV absorbent on fish oil photooxidation

Effect of gelatin/agar bilayer film incorporated with TiO₂ nanoparticles as a UV absorbent on fish oil photooxidation