Abstract
Poly (α-dodecyl γ-glutamate) (PAAG-12) was successfully synthesized from poly(γ-glutamic acid) (PGGA) according to Nuclear Magnetic Resonance (NMR) analyses. PAAG-12 films were prepared and enriched with 5% α-tocopherol, with the aim of using them as novel antioxidant active packaging for food applications. Thermogravimetric Analysis (TGA) characterization determined that α-tocopherol improved thermal stability of films, which is beneficial for industrial processing. Polylactic Acid (PLA) films prepared with the same amount of α-tocopherol were used to set a comparative frame and both types of films were applied to two different food models to assess their protective action against oxidation. Water, 50% ethanol (EtOH) and 95% EtOH were used as food simulants and HPLC analyses were performed to determine diffusion and partition coefficients in PLA and the novel polymer, the latter exhibiting slower release rates. Primary oxidation was measured with peroxide value, which revealed that PAAG-12 films with α-tocopherol protected oil-in-water (O/W) emulsions up to 29 days, complying with the Codex Alimentarius.
Highlights
Oxidation taking place in both raw and processed foods is a current concern to the food industry and market and, to researchers in this field
Signals corresponding to Esterification of PGGA with ethyl bromide was checked by 1H Nuclear Magnetic Resonance (NMR)
Signals corresponding to methylene of ethyl group were compared with the α-CH group of PGGA to determine the degree of methylene of ethyl group were compared with the α-CH group of PGGA to determine the degree of esterification
Summary
Oxidation taking place in both raw and processed foods is a current concern to the food industry and market and, to researchers in this field. Synthetic antioxidants were directly added to food systems to protect them from oxidation. Years of intense research have come up with a shift in this original idea, and synthetic antioxidants are currently being replaced by natural alternatives for food conservation [1,2]. There is a wide variety of antioxidants that can effectively protect food systems from oxidation. Α-tocopherol is a lipophilic natural antioxidant used as an additive in many foods and cosmetics. It is the most active form of vitamin E, which acts as an antioxidant reacting with free radicals solubilized in membrane lipids. Its active center is located at the hydroxyl group in position six of the aromatic ring [3]
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