Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500 Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil.
Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500 Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil.
Food Chem. 2019 May 30;281:213-221. doi: 10.1016/j.foodchem.2018.12.100. Epub 2019 Jan 3.
Oxidative deterioration is one of the most important factors limiting shelf-life of fatty food products, where the use of active packaging produced with natural antioxidants is a strategy to minimize these reactions. Poly(acid lactic) (PLA) films were produced with carotenoids extracts rich in beta-carotene, lycopene, and bixin. The kinetics of carotenoids' release to a fat simulant was evaluated and successfully explained by a new mathematical release model which considered the degradation of the migrants after their release. In the presence of light, films with lycopene and beta-carotene protected sunflower oil mainly by their light barrier properties, and secondly by their barrier to oxygen and antioxidant gradual releasing. The films produced with bixin presented the best performance as antioxidant active packaging to sunflower oil, where differences found in films barrier properties and in the transfer coefficients among the carotenoids were influenced by their molecular structures.
氧化变质是限制脂肪食品保质期的最重要因素之一，使用天然抗氧化剂生产的活性包装是最小化这些反应的一种策略。聚（乳酸）（PLA）薄膜用富含β-胡萝卜素、番茄红素和胭脂树橙的类胡萝卜素提取物制成。评估了类胡萝卜素向脂肪模拟物释放的动力学，并成功地用一个新的数学释放模型进行了解释，该模型考虑了释放后迁移物的降解。在光存在下，含有番茄红素和β-胡萝卜素的薄膜主要通过其光屏障特性，其次通过其对氧气和抗氧化剂逐渐释放的屏障来保护葵花籽油。用胭脂树橙制成的薄膜作为抗氧化活性包装对葵花籽油表现出最好的性能，其中发现薄膜的阻隔性能和类胡萝卜素之间的传递系数的差异受其分子结构的影响。
