Oxygen Scavenger and Antioxidant LDPE/EVOH/PET-Based Films Containing β-Carotene Intended for Fried Peanuts (Arachis hypogaea L.) Packaging: Pilot Scale Processing and Validation Studies

被引：10

作者：

Juan-Polo, Adriana ^{[1
]}

Maestre Perez, Salvador E. ^{[1
]}

Monedero Prieto, Maria ^{[2
]}

Sanchez Reig, Carmen ^{[2
]}

Maria Tone, Ana ^{[2
]}

Herranz Solana, Nuria ^{[2
]}

Beltran Sanahuja, Ana ^{[1
]}

机构：

[1] Dept Analyt Chem Nutr & Food Sci, POB 99, Alicante 03080, Spain

[2] Packaging Transport & Logist Res Ctr ITENE, Albert Einstein 1, Valencia 46980, Paterna, Spain

来源：

POLYMERS | 2022年 / 14卷 / 17期

关键词：

oxidative stability; beta-carotene; oxygen absorber film; fried peanuts; antioxidant capacity; active food packaging; NATURAL ANTIOXIDANTS; ALPHA-TOCOPHEROL; VINYL ALCOHOL; SHELF-LIFE; STABILITY; OXIDATION; HYDROXYTYROSOL; DIFFUSION; FOODS;

D O I：

10.3390/polym14173550

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

The aim of this study was to develop an oxygen scavenger and antioxidant active packaging material for fried peanuts. The packaging solution, which has been made at the laboratory previously, has been developed by cast film extrusion and is composed of low-density polyethylene-ethylene vinyl alcohol-polyethylene terephthalate (LDPE/EVOH/PET)-based films containing beta-carotene (CAR). In comparison with film without additive, developed film presented an orange colouring (higher L* and b* values and lower a* values) and an increase in oxygen induction time (OIt) from 4.5 to 14.1 min. The incorporation of beta-carotene to the formulation also brings about a significant effect on the thermal stability as maximum degradation temperatures increased around 1%. Regarding the oxygen absorption capacity of the films, values of 1.39 +/- 0.10 mL O-2 per g of film at laboratory scale and 1.7 +/- 0.3 mL O-2 per g of multilayer (ML)/LDPE_CAR were obtained, respectively, after 3 days, proving the suitability of the packaging solutions as oxygen absorbers. To validate the packaging solution, the oxidative stability of fried peanuts packed in fabricated multilayer beta-carotene bags was evaluated for 3 months at 40 degrees C. The hexanal content remained constant during this period. Meanwhile, peanuts packed in ML without beta-carotene increased their hexanal content to 294%. This fact indicated a lower extent of oxidation in fried peanuts compared to food samples packaged in control films, suggesting the potential of ML/LDPE_CAR films as sustainable and antioxidant food packaging systems to offer protection against lipid oxidation in foods. Sensory evaluation confirmed that ML/LDPE_CAR films provided the peanut samples with an extra aroma due to the volatile degradation products of beta-carotene (such as beta-cyclocitral or 6-methyl-5-hepten-2-ol).

引用

页数：16