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Improving the Antioxidant Protection of Packaged Food by Incorporating Natural Flavonoids into Ethylene−Vinyl Alcohol Copolymer (EVOH) Films

AuthorsLópez de Dicastillo, Carol CSIC ORCID; Alonso, José M. CSIC; Catalá Moragrega, Ramón CSIC ORCID; Gavara, Rafael CSIC ORCID; Hernández Muñoz, Pilar CSIC ORCID
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Issue Date29-Sep-2010
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 58 (20):10958–10964 (2010)
AbstractEthylene−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.
Description7 pages,4 figures, 4 tables.-- Printed version published October 27, 2010.
Publisher version (URL)http://dx.doi.org/10.1021/jf1022324
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