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Antioxidant polyethylene films based on a resveratrol containing Clay of Interest in Food Packaging Applications

Paper ID Volume ID Publish Year Pages File Format Full-Text
19798 43130 2015 12 PDF Available
Title
Antioxidant polyethylene films based on a resveratrol containing Clay of Interest in Food Packaging Applications
Abstract

•Resveratrol exhibited high thermal stability and strong antioxidant capacity when it was compared to the benchmark additive butylated hydroxytoluene (BHT).•Active composites were manufactured by immobilization of resveratrol in the polymeric matrix and, also by montmorillonite modification with resveratrol prior to melt mixing with the polymer.•The resulting composites not only showed strong antioxidant activity, but also antimicrobial activity.•Resveratrol migration from composites to water and isooctane showed low levels in water (<0.01 mg/kg) and was not detectable in isooctane.•Active films containing resveratrol could potentially extend the shelf-life of red meat over a few days by a mechanism of free radicals trapping.

The phenolic antioxidant resveratrol, which is naturally produced by plants under stress conditions, was seen to exhibit high thermal stability and strong antioxidant capacity in 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. The antioxidant behavior was compared to the benchmark food contact permitted butylated hydroxytoluene (BHT). Active linear low density polyethylene (LLDPE) composites were manufactured by immobilization of resveratrol in the polymeric matrix and also by pre-incorporation of the resveratrol into a food contact permitted montmorillonite clay prior to melt mixing with the polymer. Migration tests from active films in water and isooctane showed extremely low migration levels in water (below 0.01 mg/kg) and was not detectable in isooctane. The resulting composites not only showed strong antioxidant activity, but also antimicrobial activity. The Thiobarbituric Acid Reactive Substances method (TBARS) was also applied to assess the comparative oxidative behavior in air of fresh meat in direct contact with the LLDPE film containing the active clay. The results suggested that this technology could potentially extend the shelf-life of red meat over a few days by a mechanism of free radicals trapping and the subsequent arrest in food oxidation processes.

Keywords
Resveratrol (PubChem CID: 445154)Free radical scavenger; Resveratrol; Antimicrobial; Food packaging; Active packaging
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Antioxidant polyethylene films based on a resveratrol containing Clay of Interest in Food Packaging Applications
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Packaging and Shelf Life - Volume 6, December 2015, Pages 30–41
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us