Characterization of an antioxidant polylactic acid (PLA) film prepared with α-tocopherol, BHT and polyethylene glycol using film cast extruder

Byun, Youngjae; Kim, Young Teck; Whiteside, Scott

doi:10.1016/j.jfoodeng.2010.04.005

Cited by 262 publications

(152 citation statements)

References 27 publications

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“…Regarding antioxidant packaging, antioxidant compounds are usually used as active agents in packaging processing; that is, the active agent is incorporated into the walls of the material exerting its action by absorbing undesirable compounds from the headspace or by releasing antioxidants to the food or the headspace surrounding it [13]. Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are the most widely used synthetic antioxidants for preventing oxidation in food products [57]. However, the use of such compounds in food packaging formulations is currently under discussion due to toxicological concerns.…”

Section: Active Systemsmentioning

confidence: 99%

New Trends in Beverage Packaging Systems: A Review

et al. 2015

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New trends in beverage packaging are focusing on the structure modification of packaging materials and the development of new active and/or intelligent systems, which can interact with the product or its environment, improving the conservation of beverages, such as wine, juice or beer, customer acceptability, and food security. In this paper, the main nutritional and organoleptic degradation processes of beverages, such as oxidative degradation or changes in the aromatic profiles, which influence their color and volatile composition are summarized. Finally, the description of the current situation of beverage packaging materials and new possible, emerging strategies to overcome some of the pending issues are discussed.

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Section: Active Systemsmentioning

confidence: 99%

New Trends in Beverage Packaging Systems: A Review

et al. 2015

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“…Tensile of produced films was measured according to the method depicted by Byun et al (2010) and using tensile tester (Cometech, QC-508B1, Taiwan).…”

Section: Tensile Measurementmentioning

confidence: 99%

“…The main issue of this approach is potential migration of inorganic active compound into food product, as well as non-recyclability. However, these disadvantages are not observed for a n edible, oxygen-absorbing film (Byun et al 2010). …”

Section: Introductionmentioning

confidence: 99%

Development of antioxidant active films containing sodium ascorbate (SA) and ethylene vinyl alcohol (EVOH) to extend the shelf life of peanut

Sangatash

Niazmand²,

Sarabi-Jamab³

et al. 2015

J Food Sci Technol

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In this study, low-density polyethylene (LDPE) containing oxygen scavenger based on sodium ascorbate (SA) and ethylene vinyl alcohol (EVOH) at 5, 10 and 15 % concentrations were produced through extrusion method. In addition, the effect of size of SA, thickness LDPE (7.5, 15, 30 and 45 μm), and number of layers (monolayer, two-layers, three-layers and four-layers) were investigated. Oxygen and water vapor permeability, tensile stress, SA migration and antioxidant activity, thermal stability, scan electron microscopy (SEM), and FT-IR of the films were measured. Moreover, the performance of produced films to prevent of oxidation of packaged peanuts during storage at 40°C was studied. The results revealed that the active films containing SA (especially at 10 % SA) present suitable performance and features to increase the shelf-life of peanuts.

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“…One such potential compound is α-tocopherol which is a natural free radical scavenger with a positive consumer perception (Hamilton et al, 1997). It has been incorporated into the polymer materials as a stabilizer (Al-Malaika et al, 1999) and as an antioxidant in controlled release packaging to reduce the oxidation in food products (Byun et al, 2010, Lacoste et al, 2005, Siro et al, 2006.…”

Section: Othersmentioning

confidence: 99%