Characterization of olive leaf extract polyphenols loaded by supercritical solvent impregnation into PET/PP food packaging films

被引：52

作者：

Cejudo Bastante, C. ^{[1
]}

Casas Cardoso, L. ^{[1
]}

Fernandez Ponce, M. T. ^{[1
]}

Mantell Serrano, C. ^{[1
]}

Martinez de la Ossa-Fernandez, E. J. ^{[1
]}

机构：

[1] Univ Cadiz, Wme & Agrifood Res Inst IVAGRO, Chem Engn & Food Technol Dept, Avda Republ Saharaui S-N, Cadiz 11510, Spain

来源：

JOURNAL OF SUPERCRITICAL FLUIDS | 2018年 / 140卷

关键词：

Olive leaves; Supercritical impregnation; Ultra performance liquid chromatography; Food packaging; Active packaging; Sunflower seeds; OLEA-EUROPAEA L; PRESSURIZED LIQUID EXTRACTION; ANTIOXIDANT ACTIVITY; CARBON-DIOXIDE; PHENOLIC-COMPOUNDS; OXIDATIVE STABILITY; ESSENTIAL OILS; BY-PRODUCTS; LEAVES; HEALTH;

D O I：

10.1016/j.supflu.2018.06.008

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

An olive leaf extract (OLE) obtained by enhanced solvent extraction (ESE) with high antioxidant was used as the active substance in supercritical solvent impregnation (SSI) of PET/PP films. The extract was characterised by UPLC-QTOF-MS and it was then compared with the profile of the impregnated polyphenols for different operational conditions, namely pressure (100, 200, 300 and 400 bar) and time (5 min and 1, 2, and 22 h), in order to evaluate the possible selective impregnation. Oleuropein and luteolin-7-glucoside were the main phenolic antioxidants in both the extracts and the impregnated matrices. 400 bar and 1 h were stablished as the best impregnation conditions due to the higher concentration and wider variety of OLE compounds observed in the matrix. After study the migration of compounds into food simulants, the effectiveness of the impregnated film against lipid oxidation was evaluated during the storage of sunflower seeds.

引用

页码：196 / 206

页数：11

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