2024-03-29T01:47:59Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/288652017-06-12T09:01:32Zcom_10261_131com_10261_2col_10261_384
00925njm 22002777a 4500
dc
López de Dicastillo, Carol
author
Alonso, José M.
author
Catalá Moragrega, Ramón
author
Gavara, Rafael
author
Hernández Muñoz, Pilar
author
2010-09-29
Ethylene−vinyl alcohol copolymer (EVOH) films containing catechin or quercetin as antioxidant agents were successfully produced by extrusion. The addition of these bioactive compounds did not modify greatly their water and oxygen permeabilities, Tg, or crystallinity but improved their thermal resistance. Exposure of the films to different food simulants showed that both compounds were released, although the extent and kinetics of release were dependent on the type of food. In aqueous and alcoholic food simulants their release was greater in the case of the catechin-containing samples. Exposure of the films to isooctane and ethanol 95% (fatty food simulants) provided controversial results; no release was observed in isooctane, whereas both bioactive compounds were extracted by ethanol due to their high solubility in alcohol and the plasticizing effect of ethanol on the polymer. Packaging applications of these films can improve food stability and provide a method for adding such bioactive compounds.
Journal of Agricultural and Food Chemistry 58 (20):10958–10964 (2010)
0021-8561
http://hdl.handle.net/10261/28865
10.1021/jf1022324
Flavonoids
Active packaging
Antioxidant
Release
EVOH
Improving the Antioxidant Protection of Packaged Food by Incorporating Natural Flavonoids into Ethylene−Vinyl Alcohol Copolymer (EVOH) Films