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Stability of O/W emulsions packed with PLA film with incorporated rosemary and thyme
Tech Univ Catalonia, Chem Engn Dept, Av Diagonal 647, Barcelona 08028, Spain..
KTH, School of Chemical Science and Engineering (CHE), Fibre and Polymer Technology.ORCID iD: 0000-0002-7790-8987
Tech Univ Catalonia, Chem Engn Dept, Av Diagonal 647, Barcelona 08028, Spain..
2017 (English)In: European Food Research and Technology, ISSN 1438-2377, E-ISSN 1438-2385, Vol. 243, no 7, p. 1249-1259Article in journal (Refereed) Published
Abstract [en]

Active packaging is a promising technology for food industry. In this study, polylactic acid (PLA) films were prepared with dry or lyophilized plants of thyme and rosemary. These plants are an abundant, inexpensive source of polyphenolic antioxidant. Oil-in-water (O/W) emulsions were made, covered by the different PLA films and stored for 30 days. The lipid oxidation was measured by peroxide value and thiobarbituric acid-reactive substances assays. The lyophilized rosemary extract (LRE) and lyophilized thyme extract used in PLA films, resulted in enhanced oxidative stability of emulsions. PLA film with LRE was the most effective to protect of O/W emulsion at 33 +/- 1 A degrees C for 20 days according to guideline by the Codex Alimentarius (< 10 meq/kg), regarding the control that exceeds this value to 5 days. The prepared PLA films were characterized to determine the effect of rosemary and thyme on thermal properties and thermo-oxidative stability of the films. In addition, the migration behavior was evaluated in contact with food simulants. PLA antioxidant active packaging could reduce the need of adding antioxidants directly in food products, increasing the shelf life.

Place, publisher, year, edition, pages
Springer, 2017. Vol. 243, no 7, p. 1249-1259
Keywords [en]
Active packaging, PLA, Lipid oxidation, Rosemary, Thyme, Oil-in-water emulsions
National Category
Chemical Sciences
Identifiers
URN: urn:nbn:se:kth:diva-243531DOI: 10.1007/s00217-016-2829-3ISI: 000403502700015Scopus ID: 2-s2.0-85007485757OAI: oai:DiVA.org:kth-243531DiVA, id: diva2:1286343
Note

QC 20190206

Available from: 2019-02-06 Created: 2019-02-06 Last updated: 2019-02-06Bibliographically approved

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Hakkarainen, Minna

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