info:eu-repo/semantics/article
Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier transform infrared spectroscopy
Registro en:
Journal of Food Engineering
10.1016/j.jfoodeng.2014.11.008
Autor
Anbinder, Pablo
Peruzzo, Pablo
Martino, Miriam
Amalvy, Javier
Institución
Resumen
An active film prepared from waterborne polyurethane incorporated with different concentrations of butylated hydroxytoluene (BHT) and a-tocopherol was developed, and the films’ antioxidant character- istics were studied using soybean oil as food model. The release behavior of additives from such films was studied using isooctane as a simulant fatty food. Antioxidant activity of the films into soybean oil at three experimental conditions was monitored by FTIR spectroscopy. Induction time and the kinetics of the oxi- dation process were followed using different bands of the FT-IR spectra. Films incorporated with 2 wt.% of BHT or a-tocopherol showed enough antioxidant activity to preclude oil oxidation during 60 days at 60 °C in the dark. The results showed that this type of active films could be used for food preservation as part of a packaging containing oils or oily related products. Fil: Anbinder, Pablo. UNLP (Universidad Nacional de La Plata). INIFTA (Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas). CONICET; Argentina Fil: Peruzzo, Pablo. UNLP (Universidad Nacional de La Plata). INIFTA (Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas). CONICET; Argentina Fil: Martino, Miriam. CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos). CONICET; Argentina Fil: Amalvy, Javier. UNLP (Universidad Nacional de La Plata). INIFTA (Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas). CONICET. CIDEPINT (Centro de Investigación y Desarrollo en Tecnología de Pinturas) CONICET/CICPBA. UTN (Universidad Tecnológica Nacional). CITEMA (Centro de Investigación y Desarrollo en Ciencia y Tecnología de Materiales); Argentina Peer Reviewed