Effect of Packaging Films on the Quality of Canola Oil under Photooxidation Conditions

Abstract

The objective of this study was to evaluate the influence of packaging films on the quality of canola oil which contains high concentration of fat under photooxidation condition and get the oxidation kinetics based on measuring the oxidation intensities including peroxide value, hexanal, and photosensitizer (chlorophyll). The canola oil was packaged by PET/CPP; KPET/PE was used for experiments. The change of light and oxygen transmission rate (OTR) of PET/CPP which was considered as the typical fatty foods packaging film under different light intensities was also tested. The results show that the peroxide value increased rapidly under light conditions and fitted the zero order kinetics; also the oxygen transmission rate had great impact on it; hexanal fitted the zero order kinetic in oil whose package of low OTR generated a lot; however package in high OTR films changed very slowly that might be dependent on the performance of hexanal through plastic films. The degradation of chlorophyll fitted the first order kinetic and decreased quickly under light but was almost independent of OTR of transparent packaging material. Light reduced the oxygen barrier properties of the films, which should be considered as the photooxidation condition (and the photooxidation condition thus should be considered).

Effect of Sunlight on Fatty Acid Composition of Tomato Seed Oil Stored in Different Colored Bottles

“…Vegetable oils undergo photooxidation by the action of light, in which the photosensitive natural compounds in the oil react with triplet oxygen ( 3 O2) and form the excited state singlet oxygen ( 1 O2). Singlet oxygen having powerful reactivity attacks directly double bonds of unsaturated fatty acids and leads to form of hydroperoxides (Skibsted, 2000;Shao et al, 2015;Sun et al, 2015). Natural antioxidants with high 1 O2 quencher properties are found in many foods and prevent oxidation reactions.…”

“…The light transmission of packaging materials also influences the oxidation. The light barrier property of packaging materials has a great influence on the shelf life of food rich in fat (Zhang, 2004;Lu and Xu, 2009;Sun et al, 2015). Preservation of edible oils in coloured bottles affects oxidation reactions significantly.…”

Barriers and Chemistry in a Bottle: Mechanisms in Today’s Oxygen Barriers for Tomorrow’s Materials

“…Polyunsaturated fatty acids such as linoleic acid (C18:2) and linolenic acid (C18:3) provide a weak C-H bond in between the double bonds, as indicated in Figure 6. Even though the singlet oxygen initiation still maintains a higher reaction rate in the order of magnitude 4, the radical initiation is sensitively increased by this [39,42,43]. Oleic, linoleic and linolenic acid are present in beer after the malting of barley, where they are released by malt lipases from oils containing the esterified fatty acids.…”

Oxidative Stability of Refined Red Palm Olein under two Malaysian Storage Conditions

“…This could explain the lower AnV as compared to the supermarket conditions. Exposure to light can cause photo-oxidation 12,34,35 . Photo-oxidation is induced by exposure to fluorescent lighting for 9 hours per day simulating actual local conditions in the supermarket.…”

“…Photo-oxidation is induced by exposure to fluorescent lighting for 9 hours per day simulating actual local conditions in the supermarket. The transparency of the PET packaging allowed penetration of fluorescent light 35,36 . For the supermarket condition, photo-oxidation and autoxidation may occur at the same time and this may result in more hydroperoxides forming and decomposition to secondary oxidation products.…”