Antioxidant Effects of Sesamol Released from Polymeric Films on Lipid Oxidation in Linoleic Acid and Oat Cereal

Abstract

The antioxidant effects of sesamol films were evaluated using a food simulant (linoleic acid) and a real food (oat cereal). Sesamol was melt blended with high density polyethylene, linear low density polyethylene and ethylene-vinyl acetate resins using co-extrusion to produce sesamol films of multilayer structure; for comparison, films containing butylated hydroxytoluene (BHT) or no additive (as control) were also produced. At least 60% of the initial amount of sesamol remained in the films after extrusion. The release of sesamol from the sesamol films was about six times faster at 30 C than at 10 C. The antioxidant effectiveness of sesamol and BHT was evaluated on the basis of induction period of lipid oxidation, conjugated dienes (for linoleic acid), hexanal (for oat breakfast) and sensory evaluation. Compared with the control film, the sesamol films extended the induction period of linoleic acid by five and eight times at 40 C and 23 C, respectively. After 12 month storage at 23 C, hexanal formation was 59% less in cereal packaged with sesamol films than that packaged with control film. Rancid odours were detected in cereal packaged with control films, but not with sesamol or BHT films. The incorporation of sesamol had only slight effects on tensile properties and transparency.

Preparation of antioxidant active films based on chitosan: diffusivity study of α-tocopherol into food simulants

“…In past years the antioxidant active packaging appeared as an innovative technology that may supply a sustained delivery of the active compound, maintaining an effective concentration over the time (Zhu et al 2012). In these systems the antioxidant is incorporated into the polymeric matrix intended to be in contact with the food product (Zhu et al 2013;Heirlings et al 2004;Siró et al 2006). Both synthetic and natural antioxidants have been widely used in food packaging applications (Siró et al 2006;Soto-Valdez et al 2011;Barbosa-Pereira et al 2013).…”

“…Current trends are focused on the use of natural antioxidants due to consumers' preference (Zhu et al 2013). Among them, a-tocopherol is commonly used, not only as the active substance but also as an additive for the polymer (Gargiulo et al 2013;Granda-Restrepo et al 2009;Manzanarez-López et al 2011).…”

Antioxidative Packaging System

“…Antioxidants that are not volatile or are of low volatility, such as tocopherol and ascorbic acid, are suited for food structures such as liquids and semi-solids that come into direct contact with the package surface and absorb antioxidants released from the migrated agent (Gemili et al, 2010;Wessling et al, 1999) ( Figure 6.2A). Volatile antioxidants, such as natural essential oils, BHT, and sesamol, are thought to work through inhibition of gas-phase oxidation reactions with headspace free radicals and subsequent autooxidation in the food matrix with indirect migration (Camo et al, 2008;Nerin et al, 2008;Pezo et al, 2008;Zhu et al, 2013). Structures such as porous solid food can be protected by the migration of volatile active agents in antioxidant packaging systems (Figure 6.2B).…”

“…Sesamol, an active compound from sesame seeds, could be incorporated into the middle layer in multilayer coextruded films, such as LLDPE/HDPE/HDPE and HDPE/HDPE/EVA (Zhu et al, 2013). Sesamol, an active compound from sesame seeds, could be incorporated into the middle layer in multilayer coextruded films, such as LLDPE/HDPE/HDPE and HDPE/HDPE/EVA (Zhu et al, 2013).…”

Preparation and properties of quercetin‐incorporated high density polyethylene/low density polyethylene antioxidant multilayer film

“…Diana has studied the migration of a‐tocopherol from an HDPE/EVOH/LDPE active film into whole milk powder. Colín‐Chávez and Zhu have described the release of antioxidants from multilayer films into food simulants. However, the release rate of antioxidants from multilayer films was not adjusted over a wide range.…”