Coffee-cocoa additives for bio-based antioxidant packaging
Carregando...
Arquivos
Fontes externas
Fontes externas
Data
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Tipo
Artigo
Direito de acesso
Acesso restrito
Arquivos
Fontes externas
Fontes externas
Resumo
Coffee and cocoa antioxidant capacity is well known, and besides its health benefits, great acceptance and availability; there is few information about their utilization, especially simultaneously, as antioxidant packaging additives. The antioxidant capacity of a coffee-cocoa-cassava starch polymer was evaluated in-vitro (through DPPH scavenging %, flavonoid and total phenolic content) and in-vivo (by packaging palm oil and monitoring its oxidation during a 45-days storage at 63%RH/30 °C). In-vivo investigations indicated a protective effect up to 6.09 times against peroxide index increase, up to 60.4 times against hexanal production, and up to 6.88 times against conjugated dienoic acid production, compared to a commercial polymer. Simultaneous utilization of the additives presented a synergistic antioxidant effect. Additives negatively affected films mechanical properties and homogeneity, but presented a decreased water vapor permeability and dark pigmentation that could help avoiding the catalytic oxidationn effect of water and light.
Descrição
Palavras-chave
Biodegradable polymers, Eco-friendly, Intelligent, Oxidation, Packaging
Idioma
Inglês
Citação
Food Packaging and Shelf Life, v. 18, p. 37-41.
