Abstract
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.
Highlights
The addition of peanut aroma (PA) and PB caused a decreased in Youngs modulus values. This effect could be explained as a plasticizing effect of PA and PB resulting in an increase in the ductility of the polymer
Results shown in this work indicate that is has been possible to obtain food packaging films with double-function, i.e., oxygen scavenging and aromatic by incorporating PB
Into low density polyethylene (LDPE) by cast film extrusion slightly influenced thermal and mechanical properties of films when compared to neat LDPE
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. One of the main problems of the nut industry is the reduction in the shelf-life and quality of food samples, for those who have a high unsaturated fat content, due to oxidation reactions that lead to a deterioration of the flavor and aroma, color alteration and nutritional losses [1]. Unsaturated fatty acids are substances quite sensitive to oxidation, but they are essential in the diet since they play an important role against cardiovascular diseases [2]. Oxidation reactions produce potentially harmful substances, such as hydroperoxides or aldehydes and ketones, as primary and secondary oxidation products, with the consequent repercussion on the consumer’s health [3]
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