Determination of the antioxidant capacity of active food packagings by in situ gas-phase hydroxyl radical generation and high-performance liquid chromatography–fluorescence detection

Pezo, Davinson; Salafranca, Jesús; Nerı́n, Cristina

doi:10.1016/j.chroma.2007.11.062

Cited by 79 publications

(43 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the second strategy, one of the advantages of radical scavengers is their efficiency upon contact without need for release of active compounds. This has been shown for hydroxyl radicals in the gas phase scavenged by essential oils supported on silanized glass wool and active packaging films containing essential oils [69]. The principle has been applied in the examples of use of catechins in poly(ethylene terephthtalate) [70] and catechins [71] or flavonoids in ethyl vinyl alcohol in using an adapted ORAC assay [72].…”

Section: Characteristics Of the Lignin Chargementioning

confidence: 99%

Potential of Lignins as Antioxidant Additive in Active Biodegradable Packaging Materials

et al. 2013

View full text Add to dashboard Cite

is an open access repository that collects the work of Arts et Métiers ParisTech researchers and makes it freely available over the web where possible. Abstract Due to their polyphenolic structure lignins bear a number of interesting functional properties, such as antioxidant activity. Natural antioxidants are very much looked for in the aim of protection of light or oxygen sensitive goods and are being used in active packaging. Poly(lactide) (PLA)-lignin films were prepared by twin screw extrusion followed by thermo-compression using two different commercial sources of alkali lignins obtained from gramineous plants. A good dispersion of lignin in the matrix was observed. Mechanical properties of the compounded material were merely diminished and oxygen barrier properties slightly enhanced. The chromatographic study of the lignins revealed that the low molecular weight fraction of both lignins increased during the polymer processing. The migration of low molecular weight compounds in an ethanol/water solution simulating fatty foodstuff was performed and the antioxidant activity of the extract was analysed. It was found that the activity increases with increasing severity of the heat treatment because of the generation of free phenolic monomers during processing. These results open an interesting way for application of lignins as an active compound in packaging materials. Lignins do not impair the mechanical and barrier performance of the polymer and the plastics processing even allows for the generation of active substances.

show abstract

Section: Characteristics Of the Lignin Chargementioning

confidence: 99%

Potential of Lignins as Antioxidant Additive in Active Biodegradable Packaging Materials

et al. 2013

View full text Add to dashboard Cite

show abstract

“…Free OH• radicals were measured by the method of Pezo, Salafranca, and Nerın (2008), in which OH• radical yields were expressed by concentration of 2, 5-dihydroxybenzoic acid (2, 5-DHBA). The quantification of 2, 5-DHBA was carried out by a Shimadzu liquid chromatography (SHIMADZU Co., Japan), coupled with fluorescence detector (RF-10AXL, SHIMADZU, Japan).…”

Section: Free Oh• Radicals Detectionmentioning

confidence: 99%

Effects of electric field strength and pulse rise time on physicochemical and sensory properties of apple juice by pulsed electric field

Liu

Rao

et al. 2013

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

“…Tovar et al demonstrated that this antioxidant coating may be classified as non-migratory as it demonstrated migration that was 20 times less than the legal limits for the European Union [92]. Furthermore, this antioxidant active packaging coating derives activity from free radical scavenging in the packaging headspace, thus not requiring direct contact with the food [93][94][95]. Shutava et al imparted free radical scavenging properties on glass slides via layer-by-layer deposition of tannic acid and poly(allylamine hydrochloride) and found that 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity per mole immobilized tannic acid decreased with increasing number of bilayers, most likely due to inability of ABTS to diffuse through bilayers [76].…”

Section: Antioxidantmentioning

confidence: 99%

Active Packaging Coatings

et al. 2015

View full text Add to dashboard Cite

Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. The latter option offers the advantage of preserving the packaging materials' bulk properties nearly intact. Herein, different coating technologies like embedding for controlled release, immobilization, layer-by-layer deposition, and photografting are explained and their potential application for active food packaging is explored and discussed.

show abstract

Determination of the antioxidant capacity of active food packagings by in situ gas-phase hydroxyl radical generation and high-performance liquid chromatography–fluorescence detection

Cited by 79 publications

References 23 publications

Potential of Lignins as Antioxidant Additive in Active Biodegradable Packaging Materials

Potential of Lignins as Antioxidant Additive in Active Biodegradable Packaging Materials

Effects of electric field strength and pulse rise time on physicochemical and sensory properties of apple juice by pulsed electric field

Active Packaging Coatings

Contact Info

Product

Resources

About