Development of antioxidant food packaging materials with controlled release properties

Abstract

a b s t r a c tIn this study, cellulose acetate (CA) films with different morphological features were prepared in order to control the release rates of low molecular weight natural antioxidants, L-ascorbic acid and L-tyrosine. Increasing CA content in the casting solution decreased the average pore size and porosity of the films, thus, reduced the diffusion rates of both antioxidants through the films. Although both antioxidants have similar molecular weights, L-tyrosine released into water much more slowly than L-ascorbic acid. The highest antioxidant activity in release test solutions was observed with highly porous L-tyrosine containing films. However, when the porosity of the films reduced, the antioxidant activity of L-ascorbic acid released into solution was found to be higher due to trapping of significant amount of L-tyrosine in dense films. The use of different antioxidants caused different changes in morphological and mechanical properties of the CA films. Varying the structural features of the films with the preparation conditions or using different surfaces of the films allowed the controlled release of each antioxidant.

Strength and Barrier Enhancements of Cellophane and Cellulose Derivative Films: A Review

“…CA films can be rendered antioxidant by adding L-lysozyme and L-tyrosine, which are naturally occurring antioxidants (Gemili et al 2010). A more exotic type of active packaging is a film that reduces the bitterness of food.…”

Development of mono and multilayer antimicrobial food packaging materials for controlled release of potassium sorbate

“…Han, Castell-Perez, and Moreira (2008) investigated the effect of electron beam irradiation on the release kinetics and they suggested that irradiation may serve as a controlling factor for the release of the active compound. Recently, Gemili, Yemenicioglu, and Altinkaya (2009;2010) introduced the usage of porous asymmetric films for food packaging applications. They tried to control the release rates by changing the degree of asymmetry and porosity of the films.…”

Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques

“…2). The prominent forms of active food packaging are based on (i) antimicrobial agents (Gemili et al 2010;Wen et al 2016), (ii) scavenging systems for oxygen using ferrous oxide, zeolite, palladium, cobalt, photosensitive dyes, glucose oxidase, activated carbon, ethanol oxidase, ascorbic acid, ascorbate salts or catechol (Joven et al 2015;Mahieu et al 2015) and (iii) moisture absorbers using sachets, pads, sheets or blankets and therapeutic probiotics food (Dobrucka and Cierpiszewski 2014;Mahajan et al 2008;Yildirim et al 2015).…”