Retaining Oxidative Stability of Emulsified Foods by Novel Nonmigratory Polyphenol Coated Active Packaging
作者： Maxine J. Roman , Eric A. Decker , Julie M. Goddard
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摘要: Oxidation causes lipid rancidity, discoloration, and nutrient degradation that decrease shelf life of packaged foods. Synthetic additives are effective oxidation inhibitors, but undesirable to consumers who prefer “clean” label products. The aim this study was improve oxidative stability emulsified foods by a novel nonmigratory polyphenol coated active packaging. Polyphenol coatings were applied chitosan functionalized polypropylene (PP) laccase assisted polymerization catechol catechin. PP exhibited both metal chelating (39.3 ± 2.5 nmol Fe3+ cm–2, pH 4.0) radical scavenging (up 52.9 1.8 Trolox eq cm–2) capacity, resulting in dual antioxidant functionality inhibit lycopene emulsions. Nonmigratory inhibited ferric iron promoted better than soluble chelators, potentially partitioning from the emulsion droplet interface. This work demonstrates can b...
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