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Abstract
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.
Highlights
Oxidation is one of the major reasons of food deterioration and flavor altering [1]
Fourier transform infrared spectra (FT-IR) of tea polyphenols, β-cyclodextrin, tea polyphenols/β-cyclodextrin mixture and tea polyphenols-β-cyclodextrin inclusion complex are depicted in Figure 2. the Forcharacteristic tea polyphenols, the characteristic absorption peaks mainly at –11746, For tea polyphenols, absorption peaks are mainly at 1746, 1615are and
A moisture activating oxygen scavenging film based on tea polyphenols–β-cyclodextrin a collaboration application of oxygen scavenging films, antiglare materials and enzyme inactivation technology is a more effective method to protect oxygen-sensitive food
Summary
Oxidation is one of the major reasons of food deterioration and flavor altering [1]. The traditional way is using an oxygen barrier film to prevent from the oxygen permeation. The residual oxygen inside packages will bring an oxidation. Antioxidant packaging provides an effective method to thoroughly eliminate the residual oxygen, and protects oxygen-sensitive food from oxidation [2]. An alternative method is blending oxygen scavenger in packaging materials, and the oxygen in top space of packaging can be absorbed [4,5,6]. The oxygen scavenging process exists in the storage period after packaging, and occurs before packaging. This premature oxygen absorption will overdraft the oxygen scavenger, and the oxygen scavenger may be exhausted before packaging or during the shelf life of foods. The academic community shown a renewed interest in exploiting stimuli-activating films to fit different requests of before and after packaging
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