•  
  •  
 

Abstract

Oxygen scavenging active film can be used to prevent diffusion of free oxygen due to the action of permeation mechanism. In this study, biodegradable oxygen scavenging plastic film was designed by incorporating an antioxidant agent into plasticized polylactic acid or PLA-PEG (PPLA). Butylated hydroxytoluene (BHT) was added at different concentrations into the matrix of the PPLA film using a direct casting method to produce oxygen scavenging active film. The antiradical activity of the oxygen scavenging active film was observed, which could be applied for preventing vitamin C degradation in cut lemon during storage. The antiradical activity of the active film composite reduced after 4 days of storage at 28 °C. Initial antiradical activities were measured at 99.90%–99.91% after introducing 1%, 5%, and 10% concentrations of BHT into the matrix of the PPLA film. DPPH analysis indicated that a larger concentration of BHT exhibited higher antiradical activity after 4 days of storage surrounded with free oxygen. The final antiradical activities were 35.45%, 54.56%, and 81.65% at 1%, 5%, and 10% BHT concentrations, respectively. Therefore, incorporating a higher BHT fraction into the oxygen scavenging active film composite can certainly prevent the oxidation of cut lemon. The respective final vitamin C levels were 13.5%, 20.6%, and 22.5% after 4 days of storage.

Bahasa Abstract

Degradasi Asam Askorbat Potongan Lemon yang Dikemas dengan Menggunakan Film Aktif Pembersih Oksigen Selama Penyimpanan. Film aktif pembersih oksigen dapat diterapkan untuk mencegah difusi oksigen oksigen melalui serangan mekanisme permeasi. Film plastik oksigen yang dapat terdegradasi hayati dirancang dengan memasukkan zat antioksigen ke dalam asam polilaktat yang diplastisasi atau PLA-PEG (PPLA). Hidroksitoluena terbutilasi (BHT) ditambahkan ke dalam PPLA film matriks dengan menggunakan suatu pengecoran langsung untuk menghasilkan film aktif pembersih oksigen dengan konsentrasi yang berbeda. Riset ini mengamati penerapan film aktif pembersihan aktivitas antiradikal untuk mengawetkan degradasi vitamin C di dalam potongan lemon selama penyimpanan. Kinerja komposit film aktif aktivitas antiradikal berkurang selama penyimpanan empat hari pada 28 °C. Aktivitas antiradikal awal diukur antara 99,90-99,91% untuk memasukkan BHT 1%, 5% dan 10% ke dalam PPLA film matriks. Analisis DPPH menunjukkan suatu BHT yang lebih besar mempertahankan aktivitas antiradikal yang lebih tinggi setelah penyimpanan empat hari yang dikelilingi oleh oksigen bebas. Aktivitas antiradikal akhir teramati pada 35,45%; 54,56%; dan 81,65% ketika memasukkan masing-masing BHT 1%, 5%, dan 10%. Dengan demikian, memasukkan suatu fraksi BHT yang lebih tinggi ke dalam komposit film aktif oksigen yang terbukti mencegah potongan lemon dari oksidasi. Level-level vitamin C akhir adalah 13,5%; 20,6% dan 22,5% setelah penyimpanan selama 4 hari.

References

L. Angiolillo, A. Conte, M.A. Del Nobile, Packaging and Shelf Life of Produce, Elsevier, Amsterdam, 2016.

S. Remya, C.O. Mohan, G. Venkateshwarlu, G.K. Sivaraman, C.N. Ravishankar, Food Control. 71 (2017) 71.

D. Gibis, K. Rieblinger, Ital. Oral. Surg. 1 (2011) 229.

V. Bondet, C. Berset, L. De Chimie, Lebensm.-Wiss. u.-Technol. 615 (1997) 609.

H.M.C. de Azeredo, Food Res. Int. 42/9 (2009) 1240.

A.L. Brody, G.R. Strupinsky, The Use of Oxygen Scavengers and Active Packaging to Reduce, no. September 1994, 1995.

A.L. Brody, E.R. Strupinsky, L.R. Kline, Active Packaging for Food Applications, Boca Raton, CRC Press, 2001.

G. Cirillo et al., Chapter 6–Antioxidant Polymers for Food Packaging, Elsevier Inc., New York, 2018, p. 238.

H. Ortiz-vazquez, J. Shin, H. Soto-valdez, R. Auras, Polym. Test. 30/5 (2011) 463.

C.M.B. Gonçalves, L.C. Tomé, H. Garcia, L. Brandão, A.M. Mendes, I.M. Marrucho, J. Food Eng. 116 (2013) 562.

P. Scarfato, E. Avallone, M.R. Galdi, L. Di Maio, L. Incarnato, Polym. Compos. 38 (2017) 981.

M. Jamshidian, E. Arab, F. Cleymand, S. Leconte, T. Falher, S. Desobry, Carbohydr. Polym. 87/2 (2012) 1763.

A.L. Dawidowicz, D. Wianowska, M. Olszowy, Food Chem. 131/3 (2012) 1037.

A.L. Dawidowicz, M. Olszowy, Talanta. 97 (2012) 312.

L. Barbosa-Pereira, G.P. Aurrekoetxea, I. Angulo, P. Paseiro-Losada, J.M. Cruz, Meat. Sci. 97/2 (2014) 249.

M.S. Aday, C. Caner, LWT - Food Sci. Technol. 52/2 (2013) 102.

C. Queiroz, M.L.M. Lopes, E. Fialho, V.L. Valente-Mesquita, Food Res. Int. 44/5 (2011) 1459.

K. Yuniarto, B.A. Welt, Foliatini, Hanafi, C. Irawan, Appl. Packag. Res. 9/3 (2017) 1.

A. Jongjareonrak, S. Benjakul, W. Visessanguan, M. Tanaka, Food Hydrocoll. 22 (2008) 449.

M. do, S.M. Rufino, R.E. Alves, E.S. de Brito, J. Pérez-Jiménez, F. Saura-Calixto, J. Mancini-Filho, Food Chem. 121/4 (2010) 996.

K. Yuniarto, B.A. Welt, A. Purwanto, H.K. Purwadaria, A. Abdellatief, J. Appl. Packag. Res. 6/2 (2014) 51.

K. Yuniarto, Y.A. Purwanto, S. Purwanto, B.A. Welt, H.K. Purwadaria, T.C. Sunarti, Makara J. Technol. 20/1 (2016) 1.

J.T. Martins, M.A. Cerqueira, A.A. Vicente, Food Hydrocoll. 27/1 (2012) 220.

C. Martins et al., Ind. Crops Prod. 123 (2018) 100.

K. Yuniarto, Y.A. Purwanto, S. Purwanto, B.A. Welt, H.K. Purwadaria, T.C. Sunarti, Infrared and Raman studies on polylactide acid and polyethylene glycol-400 blend, AIP Conf. Proc. 1725 (2016) 020101.

L. Di Maio, P. Scarfato, E. Avallone, M.R. Galdi, L. Incarnato, AIP Conf. Proc. 1593/2014 (2014) 338.

E.A. Decker, R.J. Elias, D.J. Mcclements, Oxidation in Foods and Beverages and Antioxidant Applications Volume 2: Management in different industry sectors, University of Massachusetts, USA, 2010, p. 528.

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.