Abstract
The objective of this study was to evaluate the influence of packaging films on the quality of canola oil which contains high concentration of fat under photooxidation condition and get the oxidation kinetics based on measuring the oxidation intensities including peroxide value, hexanal, and photosensitizer (chlorophyll). The canola oil was packaged by PET/CPP; KPET/PE was used for experiments. The change of light and oxygen transmission rate (OTR) of PET/CPP which was considered as the typical fatty foods packaging film under different light intensities was also tested. The results show that the peroxide value increased rapidly under light conditions and fitted the zero order kinetics; also the oxygen transmission rate had great impact on it; hexanal fitted the zero order kinetic in oil whose package of low OTR generated a lot; however package in high OTR films changed very slowly that might be dependent on the performance of hexanal through plastic films. The degradation of chlorophyll fitted the first order kinetic and decreased quickly under light but was almost independent of OTR of transparent packaging material. Light reduced the oxygen barrier properties of the films, which should be considered as the photooxidation condition (and the photooxidation condition thus should be considered).
Highlights
The results show that the peroxide value increased rapidly under light conditions and fitted the zero order kinetics; the oxygen transmission rate had great impact on it; hexanal fitted the zero order kinetic in oil whose package of low OTR generated a lot; package in high OTR films changed very slowly that might be dependent on the performance of hexanal through plastic films
Many studies have shown that the types of packaging materials, storage conditions, and storage time have a significant impact on the quality of fatty foods during the storage
Peroxide value (PV) increased rapidly under light especially in high OTR films. It could well evaluate the lipid oxidation of fatty foods packaged in films with different OTR
Summary
Many studies have shown that the types of packaging materials (plastic, glass), storage conditions (temperature, light), and storage time have a significant impact on the quality of fatty foods during the storage. The rate increased with oxygen partial pressure when it has a low value, while there is no great influence on the lipid oxidation when it up to a certain value [3]. The peroxide value and the rate of hexanal which is a secondary product of oil oxidation of fatty foods package in different materials increased with OTR both in light and in dark conditions [4]. In the study of evaluation of the shelf life of olive oil in glass, PET, and PVC bottles under light, the differences of OTR of the materials made a little effect on the lipid oxidation taken hexanal as the oxidation index. The quality of fatty foods with plastic films of different properties turns to be quite different in light condition
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