Abstract
Edible and active packaging are attractive for use in food packaging applications due to their functionality and sustainability. This research developed new antioxidant active food packaging materials from cassava starch/gelatin (7:3 w/w) composite films with varied antioxidant types (quercetin and tertiary butylhydroquinone (TBHQ)) and concentrations (0–200 mg/200 mL film-forming solution) and evaluated their properties. Antioxidant addition altered the mechanical and barrier properties of the films. At 34% relative humidity (RH), increasing the concentration of quercetin increased the tensile strength and decreased the elongation at break of the composite films. Increasing quercetin and TBHQ contents increased the film water solubility and water vapor transmission rate. Intermolecular interactions between the antioxidants and films, as found in Fourier transform infrared (FT-IR) spectra and XRD micrographs, were related to the changed film functionalities. In food application studies, the cassava starch/gelatin films containing quercetin and TBHQ retarded the oxidation of lard (more than 35 days) and delayed the redness discoloration of pork. Cassava starch/gelatin composite films integrated with quercetin and TBHQ can be utilized as active packaging that delays oxidation in foods.
Highlights
The improvement of active biodegradable films has been increasing because of their potential substitution for some petrochemicals in the food packaging industry and their perceived sustainable choice
To determine the effects of antioxidants on mechanical properties, quercetin and tertiary butylhydroquinone (TBHQ) were added to the cassava starch/gelatin films
The cassava starch/gelatin films with lower amounts of quercetin showed higher Tensile strength (TS) than the control at 34%relative humidity (RH), which is attributed to the intermolecular hydrogen bonding interactions formed between hydroxyl groups of quercetin and the starch/gelatin molecules
Summary
The improvement of active biodegradable films has been increasing because of their potential substitution for some petrochemicals in the food packaging industry and their perceived sustainable choice. Antioxidants are commonly used to improve the oxidation stability of lipids and to extend the shelf life, especially for fatty products and foods sensitive to O2. Owing to their chemical stability, low cost, and availability, synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tertiary butylhydroquinone (TBHQ) are widely used in the food industry [10]. TBHQ is considered as the most used antioxidant in vegetable oils [12] because it imparts greater stability than BHT and is more cost-effective [13]. Many natural antioxidants are generally recognized as safe when used in accordance with good manufacturing practices and have added quality and consumer acceptance perceptions attributed to them [11]
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