Effectiveness of antioxidant‐impregnated film in retarding lipid oxidation

Abstract

The effectiveness of an antioxidant-impregnated film to retard autoxidation of a packaged model product containing linoleic acid, via an evaporation/sorption mechanism, was evaluated as a function of storage time and temperature. The rate of loss of antioxidant from the package film structure was described by a first-order expression. The first-order rate constants were dependent on the initial concentration of antioxidant in the film. The rate of loss of 3,5-di-tert-butyl-4-hydroxytoluene (BHT) from the package film structure was found to be much higher than the rate of loss of α-tocopherol at both storage conditions (23 and 45 • C, 50% relative humidity) studied. A freeze-dried model food product system was developed as the source for the autoxidation of linoleic acid in storage stability studies. The storage stability of this model food system packaged with antioxidant-impregnated film pouches was evaluated. Hexanal as an index of oxidation from the model product system was collected by a dynamic purge and trap system and quantified by a gas chromatography/mass spectrometry procedure. The BHT-impregnated laminate pouch showed a notable effectiveness in retarding lipid oxidation of the model product at 45 • C as a function of storage time. The control (non-antioxidant) and α-tocopherol-impregnated laminate pouch structures showed no effect on retarding lipid oxidation of the model product during storage at 45 • C.

Preparation and characterization of multilayer film incorporating oxygen scavenger

“…1 The packaging technologies with increasing use of plastics are mainly advanced on the desirable preservation to improve the shelf life of the packed products by controlling the conditions within the package from a means to consider the basic passive gas barrier function of the package. 2 These conditions include techniques that remove moisture, 3 carbon dioxide, 4 ethylene, 5 odour, 6 as well as techniques that release antimicrobial agents, 7 antioxidants, 8 and flavors, 9 but the most widely used technique is the oxygen removal in food applications. 10 Current oxygen scavenging technique is an efficient form in order to enhance a dynamic role of functional packaging that remove oxygen that exists within the inner package environment to minimize undesirable oxidative reactions.…”

Oxygen permeability and antioxidative properties of edible surimi films

“…In contrast, the 2 or 3 ml air-backfilled samples reached 60. 6 and 79.0 mg MDA kg -1 at the beginning of storage, respectively (Fig. 8), but unexpectedly decreased to the same level as control sardine oil (20 mg MDA kg -1 ) after 40 days of storage.…”

“…Lipid oxidation is mostly caused by the presence of oxygen in foods, because oxygen cannot be removed completely by packaging process or during storage. Therefore, incorporation of antioxidants into packaging materials has been attempted [4][5][6][7]. Incorporated antioxidants migrated from the package to foods can eliminate radical species of lipid oxidation as soon as they are formed and subsequently inhibit the propagation of oxidation reaction taking place at the surface of foods [8].…”

Effect of tocopherol loading and diffusivity on effectiveness of antioxidant packaging

“…Polymer films incorporated with tocopherol have shown a good potential for use as a packaging layer to retard the lipid oxidation and extend the shelf life (Graciano-Verdugo et al, 2010;Wessling, Nielsen, & Leufven, 2000). However, the effectiveness of tocopherolincorporated packaging films varies with combination of packaged food, packaging and storage conditions (GracianoVerdugo, et al, 2010;Lee, Shin, Han, Lee, & Giacin, 2004;Wessling et al, 2000). While a low density polyethylene (LDPE) film (2 strips of 7.5 6 3 cm) containing 360 ppm atocopherol significantly retarded the oxidation in 40 mL linoleic acid emulsion stored at 68C, no significant effect was observed at 20 and 408C with the same film.…”

“…While a low density polyethylene (LDPE) film (2 strips of 7.5 6 3 cm) containing 360 ppm atocopherol significantly retarded the oxidation in 40 mL linoleic acid emulsion stored at 68C, no significant effect was observed at 20 and 408C with the same film. Release rate or profile of tocopherol from the package layer to the contained food was speculated to play a key role in inhibiting oxidation of the contained food (Graciano-Verdugo et al, 2010;Lee et al, 2004). Therefore, successful application of tocopherolincorporated antioxidant packaging requires tailored package designs with desired release profiles.…”