Abstract
The current study investigates the oxidative stability of soybean oil packaged with an oxygen scavenging film prepared by pyrogallol coating with concentrations of 5, 10, and 20% at 5, 23, and 60 °C and 95 ± 2% RH respectively. The oil stability was evaluated in terms of peroxide, thiobarbituric acid, and p-anisidine then compared with oil packed without the oxygen scavenging film. The results showed that the LDPE/PG 10 and 20% were efficient in the stabilization of soybean oil, even at high temperature. Peroxide, Thiobarbituric acid, and p-anisidine values, the oil samples packed with LDPE/PG films delayed the oil oxidation. The synergetic effect of LDPE/PG films, which can scavenge oxygen from the packaged product thereby slowing the oxidation of fats, was established in the study. The present study confirmed that active packaging could be introduced as a worthy replacement for direct addition of artificial antioxidants to the soybean oil.
| Original language | English |
|---|---|
| Pages (from-to) | 1535-1543 |
| Number of pages | 9 |
| Journal | Food Science and Biotechnology |
| Volume | 26 |
| Issue number | 6 |
| DOIs | |
| Publication status | Published - 2017 Dec 1 |
Bibliographical note
Funding Information:Acknowledgment The authors would like to thank One Jung Can (OJC) Manufacturing Co., Ltd., Seoul, South Korea, for financial support for this project. This research study is part of project titled ‘‘Development of oxygen scavenging package for fish cake’’ (Project Number: 2015-51-031).
Publisher Copyright:
© 2017, The Korean Society of Food Science and Technology and Springer Science+Business Media B.V.
All Science Journal Classification (ASJC) codes
- Biotechnology
- Food Science
- Applied Microbiology and Biotechnology