Vol 22, No 3 (2018) > MJT Intl Meeting on Collaborative Technologies >

Ascorbic Acid Degradation in Cut Lemon Packaged Using Oxygen Scavenging Active Film During Storage

Kurniawan Yuniarto 1 , Setyo Purwanto 2 , Bruce Ari Welt 3 , Anang Lastriyanto 4

Affiliations:

  1. Department of Agricultural Engineering, Universitas Mataram, Mataram 83125, Nusa Tenggara Barat
  2. National Nuclear Agency, Gedung 40, Muncul, Setu, Tangerang Selatan 15314, Banten
  3. Department of Packaging Science, University of Florida. 1741 Museum Rd, Gainesville, FL 32603, United States
  4. Department of Agricultural Engineering, Universitas Brawijaya, Malang 65145, Jawa Timur

 

Abstract: Oxygen
scavenging active film can be used to prevent diffusion of free oxygen due to
the action of permeation mechanism. In this study, biodegradable oxygen
scavenging plastic film was designed by incorporating an antioxidant agent into
plasticized polylactic acid or PLA-PEG (PPLA). Butylated hydroxytoluene (BHT)
was added at different concentrations into the matrix of the PPLA film using a
direct casting method to produce oxygen scavenging active film. The antiradical
activity of the oxygen scavenging active film was observed, which could be
applied for preventing vitamin C degradation in cut lemon during storage. The
antiradical activity of the active film composite reduced after 4 days of
storage at 28 °C. Initial antiradical activities were measured at 99.90%–99.91%
after introducing 1%, 5%, and 10% concentrations of BHT into the matrix of the
PPLA film. DPPH analysis indicated that a larger concentration of BHT exhibited
higher antiradical activity after 4 days of storage surrounded with free
oxygen. The final antiradical activities were 35.45%, 54.56%, and 81.65% at 1%,
5%, and 10% BHT concentrations, respectively. Therefore, incorporating a higher
BHT fraction into the oxygen scavenging active film composite can certainly
prevent the oxidation of cut lemon. The respective final vitamin C levels were
13.5%, 20.6%, and 22.5% after 4 days of storage.
Keywords: active film, antiradical, BHT, content, DPPH
Published at: Vol 22, No 3 (2018) pages: 129-134
DOI:

Access Counter: 175 views, 150 PDF downloads, .

Full PDF Download

References:

L. Angiolillo, A. Conte, M.A. Del Nobile, Packaging and Shelf Life of Produce, Elsevier, Amsterdam, 2016.

S. Remya, C.O. Mohan, G. Venkateshwarlu, G.K. Sivaraman, C.N. Ravishankar, Food Control. 71 (2017) 71.

D. Gibis, K. Rieblinger, Ital. Oral. Surg. 1 (2011) 229.

V. Bondet, C. Berset, L. De Chimie, Lebensm.-Wiss. u.-Technol. 615 (1997) 609.

H.M.C. de Azeredo, Food Res. Int. 42/9 (2009) 1240.

A.L. Brody, G.R. Strupinsky, The Use of Oxygen Scavengers and Active Packaging to Reduce, no. September 1994, 1995.

A.L. Brody, E.R. Strupinsky, L.R. Kline, Active Packaging for Food Applications, Boca Raton, CRC Press, 2001.

G. Cirillo et al., Chapter 6–Antioxidant Polymers for Food Packaging, Elsevier Inc., New York, 2018, p. 238.

H. Ortiz-vazquez, J. Shin, H. Soto-valdez, R. Auras, Polym. Test. 30/5 (2011) 463.

C.M.B. Gonçalves, L.C. Tomé, H. Garcia, L. Brandão, A.M. Mendes, I.M. Marrucho, J. Food Eng. 116 (2013) 562.

P. Scarfato, E. Avallone, M.R. Galdi, L. Di Maio, L. Incarnato, Polym. Compos. 38 (2017) 981.

M. Jamshidian, E. Arab, F. Cleymand, S. Leconte, T. Falher, S. Desobry, Carbohydr. Polym. 87/2 (2012) 1763.

A.L. Dawidowicz, D. Wianowska, M. Olszowy, Food Chem. 131/3 (2012) 1037.

A.L. Dawidowicz, M. Olszowy, Talanta. 97 (2012) 312.

L. Barbosa-Pereira, G.P. Aurrekoetxea, I. Angulo, P. Paseiro-Losada, J.M. Cruz, Meat. Sci. 97/2 (2014) 249.

M.S. Aday, C. Caner, LWT - Food Sci. Technol. 52/2 (2013) 102.

C. Queiroz, M.L.M. Lopes, E. Fialho, V.L. Valente-Mesquita, Food Res. Int. 44/5 (2011) 1459.

K. Yuniarto, B.A. Welt, Foliatini, Hanafi, C. Irawan, Appl. Packag. Res. 9/3 (2017) 1.

A. Jongjareonrak, S. Benjakul, W. Visessanguan, M. Tanaka, Food Hydrocoll. 22 (2008) 449.

M. do, S.M. Rufino, R.E. Alves, E.S. de Brito, J. Pérez-Jiménez, F. Saura-Calixto, J. Mancini-Filho, Food Chem. 121/4 (2010) 996.

K. Yuniarto, B.A. Welt, A. Purwanto, H.K. Purwadaria, A. Abdellatief, J. Appl. Packag. Res. 6/2 (2014) 51.

K. Yuniarto, Y.A. Purwanto, S. Purwanto, B.A. Welt, H.K. Purwadaria, T.C. Sunarti, Makara J. Technol. 20/1 (2016) 1.

J.T. Martins, M.A. Cerqueira, A.A. Vicente, Food Hydrocoll. 27/1 (2012) 220.

C. Martins et al., Ind. Crops Prod. 123 (2018) 100.

K. Yuniarto, Y.A. Purwanto, S. Purwanto, B.A. Welt, H.K. Purwadaria, T.C. Sunarti, Infrared and Raman studies on polylactide acid and polyethylene glycol-400 blend, AIP Conf. Proc. 1725 (2016) 020101.

L. Di Maio, P. Scarfato, E. Avallone, M.R. Galdi, L. Incarnato, AIP Conf. Proc. 1593/2014 (2014) 338.

E.A. Decker, R.J. Elias, D.J. Mcclements, Oxidation in Foods and Beverages and Antioxidant Applications Volume 2: Management in different industry sectors, University of Massachusetts, USA, 2010, p. 528.