Veiga-Santos, Pricila [UNESP]Silva, Luciana T.de Souza, Carolina O.da Silva, Jaff R.Albuquerque, Elaine C.C.Druzian, Janice I.2018-12-112018-12-112018-12-01Food Packaging and Shelf Life, v. 18, p. 37-41.2214-2894http://hdl.handle.net/11449/171341Coffee 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.37-41engBiodegradable polymersEco-friendlyIntelligentOxidationPackagingArtigo10.1016/j.fpsl.2018.08.005Acesso restrito2-s2.0-8505164330960572086540735590000-0003-3599-6103