scholarly journals Evaluation of the Potential of Modified Calcium Carbonate as a Carrier for Unsaturated Fatty Acids in Oxygen Scavenging Applications

Materials ◽  
2021 ◽  
Vol 14 (17) ◽  
pp. 5000
Author(s):  
Bettina Röcker ◽  
Gabriel Mäder ◽  
Fabien Wilhelm Monnard ◽  
Magdalena Jancikova ◽  
Matthias Welker ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Calcium Carbonate ◽  
Surface Area ◽  
Food Packaging ◽  
Unsaturated Fatty Acids ◽  
Oxygen Absorption ◽  
Scavenging Activity ◽  
Oxygen Scavenger ◽  
Calcium Carbonates ◽  
Oxygen Scavenging

Modified calcium carbonates (MCC) are inorganic mineral-based particles with a large surface area, which is enlarged by their porous internal structure consisting of hydroxyapatite and calcium carbonate crystal structures. Such materials have high potential for use as carriers for active substances such as oxygen scavenging agents. Oxygen scavengers are applied to packaging to preserve the quality of oxygen-sensitive products. This study investigated the potential of MCC as a novel carrier system for unsaturated fatty acids (UFAs), with the intention of developing an oxygen scavenger. Linoleic acid (LA) and oleic acid (OA) were loaded on MCC powder, and the loaded MCC particles were characterized and studied for their oxygen scavenging activity. For both LA and OA, amounts of 20 wt% loading on MCC were found to provide optimal surface area/volume ratios. Spreading UFAs over large surface areas of 31.6 and 49 m2 g−1 MCC enabled oxygen exposure and action on a multitude of molecular sites, resulting in oxygen scavenging rates of 12.2 ± 0.6 and 1.7 ± 0.2 mL O2 d−1 g−1, and maximum oxygen absorption capacities of >195.6 ± 13.5 and >165.0 ± 2.0 mL g−1, respectively. Oxygen scavenging activity decreased with increasing humidity (37–100% RH) and increased with rising temperatures (5–30 °C). Overall, highly porous MCC was concluded to be a suitable UFA carrier for oxygen scavenging applications in food packaging.

scholarly journals Oxygen-Scavenging Multilayered Biopapers Containing Palladium Nanoparticles Obtained by the Electrospinning Coating Technique

Nanomaterials ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 262 ◽  
Author(s):  
Adriane Cherpinski ◽  
Piotr Szewczyk ◽  
Adam Gruszczyński ◽  
Urszula Stachewicz ◽  
Jose Lagaron
Keyword(s):  
Palladium Nanoparticles ◽  
Food Packaging ◽  
Ion Beam ◽  
Barrier Properties ◽  
Oxygen Absorption ◽  
Coating Technique ◽  
Water Barrier ◽  
Oxygen Scavenging ◽  
Scavenging Capacity ◽  
Focus Ion Beam

The main goal of this study was to obtain, for the first time, highly efficient water barrier and oxygen-scavenging multilayered electrospun biopaper coatings of biodegradable polymers over conventional cellulose paper, using the electrospinning coating technique. In order to do so, poly(3-hydroxybutyrate) (PHB) and polycaprolactone (PCL) polymer-containing palladium nanoparticles (PdNPs) were electrospun over paper, and the morphology, thermal properties, water vapor barrier, and oxygen absorption properties of nanocomposites and multilayers were investigated. In order to reduce the porosity, and to enhance the barrier properties and interlayer adhesion, the biopapers were annealed after electrospinning. A previous study showed that electrospun PHB-containing PdNP did show significant oxygen scavenging capacity, but this was strongly reduced after annealing, a process that is necessary to form a continuous film with the water barrier. The results in the current work indicate that the PdNP were better dispersed and distributed in the PCL matrix, as suggested by focus ion beam-scanning electron microscopy (FIB-SEM) experiments, and that the Pd enhanced, to some extent, the onset of PCL degradation. More importantly, the PCL/PdNP nanobiopaper exhibited much higher oxygen scavenging capacity than the homologous PHB/PdNP, due to most likely, the higher oxygen permeability of the PCL polymer and the somewhat higher dispersion of the Pd. The passive and active multilayered biopapers developed here may be of significant relevance to put forward the next generation of fully biodegradable barrier papers of interest in, for instance, food packaging.

scholarly journals A Polyethylene Base Moisture Activating Oxygen Scavenging Film Co-Extruded with Tea Polyphenols-β-Cyclodextrin Inclusion Complex

Materials ◽  
2020 ◽  
Vol 13 (17) ◽  
pp. 3857
Author(s):  
Liao Pan ◽  
Meiying Zhang ◽  
Lixin Lu ◽  
Bingxian Ou ◽  
Xi Chen
Keyword(s):  
Inclusion Complex ◽  
Storage Stability ◽  
Tea Polyphenols ◽  
Oxygen Absorption ◽  
Oxygen Scavenger ◽  
High Moisture ◽  
Oxygen Scavenging ◽  
Cyclodextrin Inclusion ◽  
Oxygen Sensitive ◽  
Cyclodextrin Inclusion Complex

Antioxidant packaging is an effective method to protect oxygen-sensitive food from oxidation. In order to concurrently obtain a storage stability and excellent oxygen scavenging of antioxidant film for the high moisture food, a moisture activating oxygen scavenging film was prepared by using tea polyphenols as the oxygen scavenger. The moisture activating function was achieved by introducing the β-cyclodextrin embedding technology, and the tea polyphenols–β-cyclodextrin inclusion complex was co-extruded with low-density polyethylene (LDPE) to improve the storage stability. The results indicate that the tea polyphenols is well embedded by β-cyclodextrin according to the Fourier transform infrared spectra (FT-IR), and a relatively homogeneous dispersion of oxygen scavenger is observed while the oxygen scavenger content is less than 5%. The oxygen scavenging increases with the increase of oxygen scavenger from 1% to 5%, and a maximal oxygen absorption of 0.0150 mol/m2 is exhibited at oxygen scavenger content value of 5%. Then, the oxygen scavenging significantly decrease under the oxygen scavenger content of 7% and 10%. Moreover, the oxygen scavenging amount sharply increase after steeping in water or storage in extremely high humidity of RH 84% while the oxygen scavenging is restrained under RH 32–75%, indicating that the moisture activating oxygen scavenging is functioning. The oxygen scavenging is obvious restrained under low temperature of 4 °C while the oxygen scavenging is activated at 23 °C and 50 °C with similar oxygen scavenging amount. Besides, both of the tensile and heat-sealing strength deteriorative with the increase of oxygen scavenger content, while they are acceptable at oxygen scavenger content of 5%. Finally, the prepared oxygen scavenging film was used for packaging orange juice and received a good antioxidant effect. Thus, the acquired moisture activating oxygen scavenging film has a good stability under regular storage condition, and shows a potentially application for oxygen-sensitive food with high moisture content.

scholarly journals The effects of process technology on the physicochemical properties of peony seed oil

2017 ◽  
Vol 68 (2) ◽  
pp. 192 ◽  
Author(s):  
J. Qu ◽  
F. Zhang ◽  
K. Thakur ◽  
J. J. Shi ◽  
J. G. Zhang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Unsaturated Fatty Acids ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Soxhlet Extraction ◽  
Scavenging Activity ◽  
Inhibitory Effects ◽  
Process Technology

Peony seed oils (PSOs) were prepared using supercritical CO2 (SC) and compared with soxhlet extraction (SE) and mechanical screw press extraction (SPE) methods. The fatty acid compositions of the oils were determined, and the physicochemical properties of the oils, including free radical-scavenging activity, α-amylase and α-glucosidase inhibition, thermal and rheological properties were evaluated. The unsaturated fatty acids in the SE oils were higher than SC and SPE oils due to the higher percentage of olefinic, allylic methylene and allylic methine protons in the SE oils. The SPE oils also displayed the highest DPPH and ABTS+ radical scavenging activity at the tested concentrations. However, the SE oils showed stronger inhibitory effects on α-amylase and α-glucosidase enzymes under in vitro conditions when compared with the other oil samples. The three oils had similar melting and crystalline point due to similar contents of fatty acids (FAs). The SC oils had a lower Ea than the others.

Research Article. Role of ascorbic acid and iron in mechanical and oxygen absorption properties of starch and polycaprolactone multilayer film

2017 ◽  
Vol 2 (1) ◽  
pp. 1-11 ◽  
Author(s):  
Angelique Mahieu ◽  
Caroline Terrie ◽  
Nathalie Leblanc
Keyword(s):  
Ascorbic Acid ◽  
Food Packaging ◽  
Multilayer Film ◽  
Core Layer ◽  
Thermoplastic Starch ◽  
Oxygen Absorption ◽  
Active Components ◽  
Oxygen Scavenger ◽  
Active Film ◽  
Active Food Packaging

Abstract A trilayer film based on thermoplastic starch (TPS) for the core layer and poly(ε-caprolactone) (PCL) for the skin layers was obtained by coextrusion. Ascorbic acid and iron powder were added at respectively 15% and 1.5% w/w in the TPS layer for their capacity to act as oxygen scavenger, making the film usable as active food packaging. This study demonstrates that these compounds also play a role in the interactions between the different layers. FTIR measurements show that ascorbic acid migrates at the interface between TPS and PCL, where it acts as a compatibiliser between both polymers, probably by creating new interactions between polar functions of both polymers. This leads to a better adhesion of the different layers, demonstrated by the increase of the adhesion energy from 4.10−3 N·mm−1 for the multilayer film TPS-PCL to 12.10−3 N·mm−1 for the multilayer film containing the active components. Thanks to this compatibilising effect, the mechanical properties of the multilayer film containing ascorbic acid and iron are widely improved with an average maximal tensile strength of 7 MPa, against 3.7 MPa for the multilayer film without the active components and with an elongation at break of respectively 1450% against 290%. However, despite the hydrophobicity of PCL, the water sorption of the TPS-based layer is only slightly reduced. The multilayer film shows active oxygen scavenging properties but the rate of this reaction is divided by two compared to the active film without PCL layers (15 days to reach less than 1% oxygen for the active film without PCL layers and approximately 30 days to reach the same oxygen level with the multilayer active film).

scholarly journals Optimization of Purslane Plant Using Cooking and Pickling Processes for Reducing Oxalate Conten

2018 ◽  
Vol 8 ◽  
pp. 1384-1398
Author(s):  
Waleed Z Badawy ◽  
Salwa G Arafa ◽  
Mihaly Czako
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Soluble Fraction ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Quality Characteristics ◽  
Portulaca Oleracea ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Edible Plant

Purslane (Portulaca oleracea) is an edible plant rich in benefcial nutrients. Therefore, this study aimed to determine the chemical composition, minerals, fatty acid analysis, phenolic compounds and radical scavenging activity of purslane plant. In addition, the effect of cooking of purslane at different temperatures (60, 80 and 100 °C), for various durations (5, 10, 15 and 20 minute), and pickling for various durations (3, 6 and 9 days) on oxalate content. Sensory evaluation of quality characteristics and fatty acids analysis of biscuits fortified by purslane powder after reducing oxalate content were carried out. Protein, fat, ash and fiber contents of purslane were 5.64, 5.30, 23.42 and 16.03 %, respectively on dry matter basis. The highest concentration mineral was K (4694.0 mg/100g), while the lowest concentration mineral was Zn (0.93 mg/100g). Total phenolic and radical scavenging activity of purslane were 193.22 mg/100g gallic acid equivalent and 87.29 %, respectively. Purslane contains high percentage of unsaturated fatty acids, especially linolenic acid (40.4 % of total fatty acids). On the other hand, the soluble fraction of total oxalate content of purslane cooked for 20 minutes at 60, 80 and 100 °C were 34.65, 19.84 and 15.84 %, respectively. While, the soluble fraction of total oxalate content of purslane pickled for 0, 3, 6 and 9 days were 47.80, 36.23, 25.60 and 14.39 %, respectively. Fortification of biscuits using purslane powder after treatments led to improvement of the quality characteristics of product. Portulaca oleracea could be used as a good source of minerals, antioxidants and omega-3 especially for functional food and nutraceutical applications.

scholarly journals Double-Function Oxygen Scavenger and Aromatic Food Packaging Films Based on LDPE/Polybutadiene and Peanut Aroma

Polymers ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1310
Author(s):  
Adriana Juan-Polo ◽  
Salvador E. Maestre Pérez ◽  
María Monedero Prieto ◽  
Ana María Tone ◽  
Carmen Sánchez Reig ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Food Packaging ◽  
Absorption Capacity ◽  
Metal Catalyst ◽  
Oxygen Absorption ◽  
Oxygen Scavenger ◽  
Retention Capacity ◽  
Oxygen Capacity ◽  
Double Function ◽  
The One

The aim of this study was to develop a double function active packaging material for nuts. The packaging solution, on the one hand, integrated polybutadiene (PB) as an oxygen scavenger and, on the other hand, it incorporated peanut aroma (PA) to improve customer’s sensorial experience. Different formulations based on low density polyethylene (LDPE), commercial PA (5 wt %) and PB at two levels (5 wt % and 13 wt %) were obtained by cast film extrusion. The obtained films were compared in terms of their mechanical, structural, optical and thermal properties confirming a plasticizing effect of PA and PB resulting in an increase in the ductility of the polymer and in a slight decrease in the thermal properties, maintaining their transparency. Regarding the oxygen capacity of the films, values of 4.4 mL and 2.7 mL O2 g−1 film were obtained for PE/PA/PB13 and PE/PA/PB5, respectively, after 6 days proving the suitability of the UV irradiation treatment in improving the oxygen absorption capacity of PB without the need of a metal catalyst. The aroma retention capacity into the polymer matrix was also evaluated in the developed formulations. The incorporation of PB in 13 wt % into a LDPE matrix improved the PA retention. This behavior was attributed to the ability of PB in enhancing cross-linking of LDPE as the concentration of PB increases. The results suggested the potential of PE/PB/PB13 films as oxygen scavenger and aromatic food packaging system to offer protection against lipid oxidation in nuts.

scholarly journals Self-sufficient sensor for oxygen detection in packaging via radio-frequency identification

2015 ◽  
Vol 4 (1) ◽  
pp. 179-186 ◽  
Author(s):  
C. Weigel ◽  
M. Schneider ◽  
J. Schmitt ◽  
M. Hoffmann ◽  
S. Kahl ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Radio Frequency ◽  
Radio Frequency Identification ◽  
Food Packaging ◽  
Oxygen Sensor ◽  
Unsaturated Fatty Acids ◽  
Linseed Oil ◽  
Protective Atmosphere ◽  
Measurement Unit ◽  
Frequency Identification

Abstract. A new disposable radio-frequency identification (RFID) sensor for detecting oxygen in packages with a protective atmosphere is presented. For safety reasons and system costs in consumer packages, no battery or energy harvesting devices can be used. Each part of a package, especially in food packaging, must be completely safe even if it is swallowed. Several materials have been investigated that safely react with oxygen and thus change electrical parameters without the need of an additional energy supply. In particular linseed oil was tested, because it is known to react in oxygen-containing atmosphere from liquid to solid. Linseed oil is used not only as food but also as a key part in ecological paint coatings. A significant relative change of capacity was observed during linseed oil drying, which results in −20% after 5 h and −38% after 30 h at an oxygen concentration of 20.5 and 50% relative humidity, respectively. Pure unsaturated fatty acids were also tested in an oxygen-containing atmosphere and showed similar behaviour. The reaction speed is partially dependent on the level of unsaturation of fatty acids. The oxygen sensor is coupled with an RFID front end with an internal charge time measurement unit for capacity determination. The combination of sensor element, sensitive material and RFID allows for biocompatible and save systems that indicate the presence of oxygen within a package.

DEVELOPMENT OF AN EXPERIMENTAL MODEL OF AVITAMINOSIS F

2020 ◽  
Vol 20 (2) ◽  
pp. 38-40
Author(s):  
A. Levitsky ◽  
A. Lapinska ◽  
I. Selivanskaya
Keyword(s):  
Fatty Acids ◽  
Experimental Model ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
The Body ◽  
Regulatory Function ◽  
Omega 3 ◽  
White Rats ◽  
Arachidonic Acids

The article analyzes the role of essential polyunsaturated fatty acids (PUFA), especially omega-3 series in humans and animals. The biosynthesis of essential PUFA in humans and animals is very limited, so they must be consumed with food (feed). Тhe ratio of omega-3 and omega-6 PUFA is very important. Biomembranes of animal cells contain about 30% PUFA with a ratio of ω-6/ ω-3 1-2. As this ratio increases, the physicochemical properties of biomembranes and the functional activity of their receptors change. The regulatory function of essential PUFA is that in the body under the action of oxygenase enzymes (cyclooxygenase, lipoxygenase) are formed extremely active hormone-like substances (eicosanoids and docosanoids), which affect a number of physiological processes: inflammation, immunity, metabolism. Moreover, ω-6 PUFA form eicosanoids, which have pro-inflammatory, immunosuppressive properties, and ω-3 PUFAs form eicosanoids and docosanoids, which have anti-inflammatory and immunostimulatory properties. Deficiency of essential PUFA, and especially ω-3 PUFA, leads to impaired development of the body and its state of health, which are manifestations of avitaminosis F. Prevention and treatment of avitaminosis F is carried out with drugs that contain PUFA. To create new, more effective vitamin F preparations, it is necessary to reproduce the model of vitamin F deficiency. An experimental model of vitamin F deficiency in white rats kept on a fat –free diet with the addition of coconut oil, which is almost completely free of unsaturated fatty acids, and saturated fatty acids make up almost 99 % of all fatty acids was developed. The total content of ω-6 PUFA (sum of linoleic and arachidonic acids), the content of ω-3 PUFA (α-linolenic, eicosapentaenoic and docosahexaenoic acids) in neutral lipids (triglycerides and cholesterol esters) defined. Тhe content of ω-6 PUFA under the influence of coconut oil decreased by 3.3 times, and the content of ω-3 PUFA - by 7.5 times. Тhe influence of coconut oil, the content of ω-6 PUFA decreased by 2.1 times, and the content of ω-3 PUFA - by 2.8 times. The most strongly reduces the content of ω-3 PUFA, namely eicosapentaenoic, coconut oil, starting from 5 %. Consumption of FFD with a content of 15 % coconut oil reduces the content of eicosapentaenoic acid to zero, ie we have an absolute deficiency of one of the most important essential PUFAs, which determined the presence of vitamin F deficiency.

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