Model Emulsion Systems Research Articles

Effect of addition of a marine algae (Chlorella protothecoides) protein preparation on stability of model emulsion systems

Model systems of oil-in-water emulsions, stabilized with soy lecithin and CMC (carboxymethylcellulose) and with the addition of a protein concentrate from marine algae Chlorella protothecoides, were successfully prepared. Application of these proteins in the aqueous phase allowed for production of low-fat emulsions. Physical properties of the emulsions were investigated. Stability (centrifugal, thermal, instability indexes during storage at 4, 20 and 40 °C), average particle size, and dispersion index of these dispersions were explored. Algae protein presence in the emulsions improved their stability over time. A 4% addition of marine algae preparation produced best results in terms of thermal stability. Application of algae proteins to the emulsion systems contributed to extension of the latter’s durability over time. A concentrate of these proteins can be used as a technological and pro-health additive in production of low-fat oil-in-water emulsions.

Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System.

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.

Effects of pectin and xanthan gum on induced-flocculation phenomenon in an acidic model emulsion system

Mayonnaise is one of the most well-known dressings in the world and has properly found its impossibility to apply thermal processing, the high level of cholesterol and some consumers’ allergy to egg. In this study, the production of egg- free mayonnaise in model system has been investigated with the emphasis on flocculation enhancement in the system. Flocculation of emulsion droplets can have beneficial or harmful effect on food quality depending on product nature. In this study, influence of flocculation inducing on the stability, microscopic structure, zeta potential, droplet size and rheological properties of egg-free mayonnaise system were evaluated. Xanthan (XG), pectin (PE) and modified starch (MS) biopolymers mixed at different concentrations were used as flocculation inducer in emulsion system. XG-MS and PE-MS mixed polymers created depletion flocculation and reduced the speed of the oil droplets movement in the product and thus increased emulsion stability. In addition, an increase of all gum concentration caused an increment in the stability, consistency coefficient and heat stability values. Depending on the desirable level of xanthan gum and pectin gum for creating depletion flocculation, production of egg-free mayonnaise with properties closely matching those of commercial ones with egg is possible.

Effect of ultrasonic processing on the particle size and distribution of the emulsion containing enzymatically interesterified fat

The objective of this paper was to evaluate the effectiveness of ultrasound application through stability assessment of proposed emulsion systems based on novel fats. Emulsions based on modified fat and containing various amount of a thickener were assessed. Stability testing consisted of measurement of mean particle sizes, particle distribution and in determining dispersion indexes of emulsions subjected and not subjected to sonication. Emulsions containing the highest ratio of hemp oil in a fat blend exhibited the lowest mean particle size, most favorable particle size distribution, and minimum dispersity index in measurements both with and without sonication. Reasons for applying ultrasounds to the emulsification process and the advantage of this method over other techniques of emulsification were reconfirmed. The emulsion with interesterified blend of mutton tallow and hemp oil (1:3) wt/wt and 1% wt. of a thickener was found the most stable in mean particle size determination using ultrasounds. Practical application In the authors’ opinion, it is justified to use ultrasounds in preparation of emulsions containing modified fats. Due to the absence of additional compounds like emulsifiers, use of effective homogenization methods is necessary. The authors believe that the limitation of additional components allows us to use proposed products as model emulsion systems in food, cosmetic or even pharmaceutical industries.

Effect of regenerated cellulose fiber on the properties and microstructure of emulsion model system from meat batters

For better application of regenerated cellulose (RC) in fat-reduced emulsified meat products, the research evaluated the effect of regenerated cellulose fiber on the stability, surface protein concentration, rheological behaviors and microstructure of emulsion model system from meat batters. The range of the RC fiber concentrations in the emulsion system was 0%, 0.4%, 0.8% and 1.2% (w/w). The oil droplets size decreased and the creaming stability was improved with increasing RC fiber levels, in particular that the emulsion system with 0.8% RC fiber showing smallest droplet size and inhibited creaming obviously. The rheological results showed that RC fiber enhanced the viscosity and exhibited gel-like property. Surface protein concentration measurement and confocal laser scanning microscopy (CLSM) image exhibited that the RC fiber improved the surface protein concentration of lipid particles. The cryo-scanning electron microscopy (cryo-SEM) provided evidence for cross-linked network structure formation with increasing RC fiber concentrations of emulsion model system. These results indicate that RC fiber is of great importance for improving the emulsifying and stability of emulsion model system from meat batters.

Development of fish-based model systems with various microstructures

The effectiveness of predictive microbiology is limited by the lack of knowledge concerning the influence of food microstructure on microbial dynamics. Therefore, future modelling attempts should be based on experiments in structured food model systems as well as liquid systems. In this study, fish-based model systems with various microstructures were developed, i.e., two liquid systems (with and without xanthan gum), an emulsion, an aqueous gel, and a gelled emulsion. The microstructural effect was isolated by minimising compositional and physico-chemical changes among the different model systems. The systems were suitable for common growth and mild thermal inactivation experiments involving both homogeneous and surface inoculation. Average pH of the model systems was 6.36±0.03 and average aw was 0.988±0.002. The liquid system without xanthan gum behaved like a Newtonian fluid, while the emulsion and the liquid containing xanthan gum exhibited (non-Newtonian) pseudo-plastic behaviour. Both the aqueous gel and gelled emulsion were classified as strong gels, with a hardness of 1.35±0.07N and 1.25±0.05N, respectively. Fat droplet size of the emulsion and gelled emulsion model systems was evenly distributed around 1μm. In general, the set of model systems was proven to be suitable to study the influence of important aspects of food microstructure on microbial dynamics.

High hydrostatic pressure inactivation of Lactobacillus plantarum cells in (O/W)-emulsions is independent from cell surface hydrophobicity and lipid phase parameters

ABSTRACTInactivation efficiency of high hydrostatic pressure (HHP) processing of food is strongly affected by food matrix composition. We investigated effects of fat on HHP inactivation of spoilage-associated Lactobacillus (L.) plantarum strains using defined oil-in-water (O/W)-emulsion model systems. Since fat-mediated effects on HHP inactivation could be dependent on interactions between lipid phase and microbial cells, three major factors possibly influencing such interactions were considered, that is, cell surface hydrophobicity, presence and type of surfactants, and oil droplet size. Pressure tolerance varied noticeably among L. plantarum strains and was independent of cell surface hydrophobicity. We showed that HHP inactivation of all strains tended to be more effective in presence of fat. The observation in both, surfactant-stabilized and surfactant-free (O/W)-emulsion, indicates that cell surface hydrophobicity is no intrinsic pressure resistance factor. In contrast to the presence of fat per se, surfactant type and oil droplet size did not affect inactivation efficiency.

Fate of edible solid lipid nanoparticles (SLN) in surfactant stabilized o/w emulsions. Part 2: Release and partitioning behavior of lipophilic probes from SLN into different phases of o/w emulsions

The release and partitioning of encapsulated compounds from solid lipid nanoparticles (SLN) to other matrix constituents was investigated in o/w emulsions stabilized by different surfactants (CTAB, SDS, Tween 20) by confocal laser scanning microscopy (CLSM) and electron paramagnetic resonance spectroscopy (EPR) spectroscopy. CLSM images revealed that the encapsulated probe Coumarin 6 (C6) was located in the oil droplets after SLN were mixed with the different emulsions. The EPR spin probe TEMPOL‐benzoate (TB) showed different dynamics as a function of its specific solubilization sites in SLN. Four different populations of the spin probe could be separated giving the smallest population in the aqueous environment and the major population at the SLN interface. Two further populations were associated with differently crystalized lipid environments. This implies that both loosely structured regions with α- and β’-polymorphs and environments of β-polymorphs are present in SLN. In separated model emulsion systems, a prolonged release of TB from SLN was evident which predominately originated from the SLN interface. The released TB partitioned into the oil phase (25%) and into the o/w interface (30–45%), regardless of the presence or absence of additional surfactant micelles. Hence, these edible SLN may be used as delivery system for bioactive compounds in food emulsions with low impact of the surfactant used to stabilize the emulsion. The partial redistribution of the encapsulated compounds should be taken into account, but can also offer benefits when a prolonged release of lipophilic additives is desired.

Fate of edible solid lipid nanoparticles (SLN) in surfactant stabilized o/w emulsions. Part 1: Interplay of SLN and oil droplets

Edible solid lipid nanoparticles (SLN) stabilized by a mixture of food grade emulsifiers (soy bean lecithin, Tween 20, sucrose stearate) were added to o/w emulsions previously stabilized by anionic SDS, non-ionic Tween 20 or cationic CTAB. The aim of the study was to understand the fate of both SLN and oil droplets in these mixtures focusing on the impact of the surfactant used to stabilize the emulsion. The presence of SLN in emulsions led to increased emulsion stability as reflected by droplet size measurements and accelerated creaming experiments. This could be attributed to an increase in the viscosity of the sample, but also to changed properties of the o/w interface. Zeta potential measurements revealed that the surfactant composition at the o/w interface had changed in SDS and CTAB stabilized but not in Tween 20 stabilized emulsions. SLN remained detectable in the continuous phase of each emulsion system over three weeks of storage but were not detected at the o/w interface of oil droplets. The particle size of the SLN remained unchanged whereas their zeta potential increased in SDS and CTAB stabilized emulsions to a similar magnitude (+/− 68mV) but opposite signs. The melting temperature and melting enthalpy of SLN decreased in emulsions indicating that part of the lipid matrix was dissolved by oil from the emulsion. Accordingly, a time-dependent transfer of crystalline triglycerides originating from the SLN into the oil phase of separated model emulsion systems was verified.

Destabilization of Emulsion Formed During Aqueous Extraction of Peanut Oil: Synergistic Effect of Tween 20 and pH

AbstractTo destabilize the emulsion formed during aqueous extraction processing (AEP) of peanuts, Tween and Span series surfactants (Tween 20, Tween 80, Span 20, and Span 80) were used alone or in combination to break the emulsion. Results indicate that only Tween surfactants had a pronounced demulsifying effect that was dependent on Tween concentration and system pH. When 1.2 wt% Tween 20 aqueous solution was used for oil extraction at pH 10.0, the highest free oil yield was achieved at 76.1 %, which was similar to the oil recovery of using proteases as a destabilization agent. The results obtained using a model emulsion system containing peanut oil and Tween 20/peanut protein isolates (PPI) showed that when Tween 20 and PPI coexisted in extraction medium at pH 10.0, the dynamic interfacial tension and droplet size distribution curves were very similar to those when Tween 20 was used alone, suggesting that Tween 20 dominated at the interface, instead of PPI. Destabilization of the model emulsions relied on three important factors: inclusion of Tween 20 at the initial mixing stage, high pH, and a gentle mixing speed. A synergistic destabilization mechanism of using Tween 20 at high pH during AEP was proposed. The discovery of Tween 20 as an effective demulsifier significantly contributes to the development of AEP of oilseeds.

Influence of food intrinsic complexity on Listeria monocytogenes growth in/on vacuum-packed model systems at suboptimal temperatures

Food intrinsic factors e.g., food (micro)structure, compositional and physicochemical aspects, which are mutually dependent, influence microbial growth. While the effect of composition and physicochemical properties on microbial growth has been thoroughly assessed and characterised, the role of food (micro)structure still remains unravelled. Most studies on food (micro)structure focus on comparing planktonic growth in liquid (microbiological) media with colonial growth in/on solid-like systems or on real food surfaces. However, foods are not only liquids or solids; they can also be emulsions or gelled emulsions and have complex compositions. In this study, Listeria monocytogenes growth was studied on the whole spectrum of (micro)structure, in terms of food (model) systems. The model systems varied not only in (micro)structure, which was the target of the study, but also in compositional and physicochemical characteristics, which was an inevitable consequence of the (micro)structural variability. The compositional and physicochemical differences were mainly due to the presence or absence of fat and gelling agents. The targeted (micro)structures were: i) liquids, ii) aqueous gels, iii) emulsions and iv) gelled emulsions. Furthermore, the microbial dynamics were studied and compared in/on all these model systems, as well as on a compositionally predefined canned meat, developed in order to have equal compositional level to the gelled emulsion model system and represent a real food system. Frankfurter sausages were the targeted real foods, selected as a case study, to which the canned meat had similar compositional characteristics. All systems were vacuum packed and incubated at 4, 8 and 12°C. The most appropriate protocol for the preparation of the model systems was developed. The pH, water activity and resistance to penetration of the model systems were characterised. Results indicated that low temperature contributes to growth variations among the model systems. Additionally, the firmer the solid system, the faster L. monocytogenes grew on it. Finally, it was found that L. monocytogenes grows faster on canned meat and real Frankfurters, as found in a previous study, followed by liquids, aqueous gels, emulsions and gelled emulsions. This observation indicates that all model systems, developed in this study, underestimated L. monocytogenes growth. Despite some limitations, model systems are overall advantageous and therefore, their validation is always recommended prior to further use.

Characterization of sodium mobility, binding, and apparent viscosity in full-fat and reduced-fat model emulsion systems

Reduction of sodium in foods is a top priority in today’s food industry. However, sodium reduction, due to its vital importance as a tastant, as well as its contribution to many other food properties, is no simple task. This study investigated the mobility of sodium ions, the ionic binding of sodium ions to xanthan gum, a popular functional hydrocolloid used in many processed foods, and the effect of sodium ions on the apparent viscosity of full-fat and reduced-fat model emulsion systems with increasing concentrations of added sodium, ranging from 0 to 480 mg added sodium per 30 g serving. 23Na NMR spectroscopy was utilized to measure sodium ion mobility, determined by both longitudinal (T1) and transverse (T2) relaxation times, and sodium binding, expressed by the ratio of bound to total sodium peak areas as the sodium concentration in the system increased. It was found that apparent viscosity increased, then decreased with increasing sodium concentration, and the concentration at which apparent viscosity began to decrease was higher for the reduced-fat compared to the full-fat emulsion system. The sodium mobility and sodium binding did not seem to be directly affected by pH. The characterization of sodium mobility, binding, and apparent viscosity in full-fat and reduced-fat model emulsion systems provides a foundation upon which further effects of sodium binding and functionality, including saltiness perception, in food matrices can be investigated.

Foaming and emulsifying properties of pectin isolated from different plant materials

Abstract The foaming and emulsifying properties of pectins obtained from waste rose petals, citrus pressings, grapefruit peels and celery were studied. It was found that the highest foaming capacity showed pectin derived from celery. The effect of pectin concentration on the foaming capacity of pectin solutions was investigated. For all the investigated pectins increasing the concentration led to increase of the foaming capacity. Emulsifying activity and emulsion stability of model emulsion systems (50 % oil phase) with 0.6 % pectic solutions were determined. The highest emulsifying activity and stability showed pectin isolated by dilute acid extraction from waste rose petals.

The impact of cream churning conditions on xanthine oxidase activity and oxidation–reduction potential in model emulsion systems

Six types of milk fat globule membrane (MFGM) fractions were isolated from fresh raw cream using various churning conditions at different temperature (10, 15 or 20 °C) and pH values (5.5 or 6.6) and characterised for protein composition, xanthine oxidase (XO) content and activity, and oxidation–reduction potential (Eh). A greater proportion of non-membrane proteins was found at higher temperatures and higher cream pH, and the XO content decreased significantly under these conditions. XO activity was greater at lower temperatures and pH, yielding a more positive Eh value for the emulsions. Storage at 4 °C for 14 d significantly reduced the Eh of the emulsions to between −320 mV and −580 mV for low pH/low temperature, and high pH/high temperature emulsions, respectively. This study suggests that it is possible to obtain MFGM fractions with specific Eh reducing ability by altering churning conditions.

Characterization of a Partially Purified Extract from Flax (Linumusitatissimum L.) Seed

AbstractA water‐soluble partially purified extract from defatted flax seed was obtained and characterized; it contained proteins (828.8 g/Kg), as well as water‐soluble carbohydrates (101.4 g/Kg) and phenolic compounds (22.2 g/Kg), essentially secoisolariciresinol diglucoside (SDG, 18.40 g/Kg) and ferulic acid (1.45 g/Kg) and p–coumaric acid (2.07 mg/kg) mainly in their glycoside forms. Proteins of 23–24 kDa were the main protein fractions found in the extract. In an emulsion model system, the flax extract was able to inhibit the production of oxidation products (conjugated diene, peroxides and aldehydes) as well as the degradation of flax oil carotenoids. The antioxidant effects of the flax extract were concentration dependent. Oxidation kinetics of the emulsion supplemented with 0.10 % flax extract were similar to the oxidation kinetics of the control blank, whereas, oxidation parameters of the emulsion supplemented with 0.48 % (and higher) flax extract were equal to or better than the oxidation parameters obtained with the test control emulsion containing 0.01 % BHT. These results suggested that flax seed phenolic compounds (SDG) and low molecular weight proteins, both found in the studied extract, might have very strong antioxidant properties. This is paper number 1089 of the Canadian Grain Commission.

EFFECT OF WATER CONTENT, TEMPERATURE AND AVERAGE DROPLET SIZE ON THE SETTLING VELOCITY OF WATER-IN-OIL EMULSIONS

Water-in-oil (W/O) emulsions are complex mixtures generally found in crude oil production in reservoirs and processing equipment. Sedimentation studies of water-oil emulsions enable the analysis of the fluid dynamic behavior concerning separation of this system composed of two immiscible liquids. Gravitational settling was evaluated in this article for a model emulsion system consisting of water and a Brazilian crude oil diluted in a clear mineral oil as organic phase. The effects of water content and temperature were considered in the study of sedimentation velocity of water-oil emulsions. Water contents between 10% and 50 % and temperatures of 25, 40 and 60 ºC were evaluated, and a Richardson-Zaki type correlation was obtained to calculate settling velocities as a function of the process variables investigated. Water contents and average droplet sizes were monitored at different levels in the settling equipment, thus enabling identification of the effect of these variables on the phenomena of sedimentation and coalescence of the emulsions studied. The results showed that the emulsion stability during sedimentation was governed by the emulsion water content, which yielded high settling velocities at low water contents, even when very small droplets were present. A quantitative analysis of the combined effects of drop size and droplet concentration supports the conclusion that a stronger effect is produced by the higher concentration of particles, compared with the relatively smaller effect of increasing the size of the droplets.

Development of Iron-Chelating Poly(ethylene terephthalate) Packaging for Inhibiting Lipid Oxidation in Oil-in-Water Emulsions.

Foods such as bulk oils, salad dressings, and nutritionally fortified beverages that are susceptible to oxidative degradation are often packaged in poly(ethylene terephthalate) (PET) bottles with metal chelators added to the food to maintain product quality. In the present work, a metal-chelating active packaging material is designed and characterized, in which poly(hydroxamic acid) (PHA) metal-chelating moieties were grafted from the surface of PET. Biomimetic PHA groups were grafted in a two-step UV-initiated process without the use of a photoinitiator. Surface characterization of the films by attenuated total reflective Fourier transform infrared spectroscopy (ATR-FTIR) and scanning electron microscopy (SEM) suggested successful grafting and conversion of poly(hydroxyethyl acrylate) (PHEA) to PHA chelating moieties from the surface of PET. Colorimetric (ferrozine) and inductively coupled plasma mass spectroscopy (ICP-MS) assays demonstrated the ability of PET-g-PHA to chelate iron in a low-pH (3.0) environment containing a competitive metal chelator (citric acid). Lipid oxidation studies demonstrated the antioxidant activity of PET-g-PHA films in inhibiting iron-promoted oxidation in an acidified oil-in-water (O/W) emulsion model system (pH 3.0). Particle size and ζ-potential analysis indicated that the addition of PET-g-PHA films did not affect the physical stability of the emulsion system. This work suggests that biomimetic chelating moieties can be grafted from PET and effectively inhibit iron-promoted degradation reactions, enabling removal of metal-chelating additives from product formulations.

High pressure inactivation of Clostridium botulinum type E endospores in model emulsion systems

Clostridium botulinum type E is a cold-tolerant, neurotoxigenic, endospore-forming organism, primarily associated with aquatic environments. High pressure thermal (HPT) processing presents a promising tool to enhance food safety and stability. The effect of fat on HPT inactivation of C. botulinum type E spores was investigated using an emulsion model system. The distribution of spores in oil-in-water (O/W) emulsions and their HPT (300–750 MPa, 45–75 °C, 10 min) inactivation was determined as a function of emulsion fat content (30–70% (v/v) soybean oil in buffer). Approximately 26% and 74% of the spores were located at the oil–buffer interface and the continuous phase, respectively. Spore inactivation in emulsion systems decreased with increasing oil contents, which suggests that the fat content of food plays an important role in the protection of C. botulinum type E endospores against HPT treatments. These results can be helpful for future safety considerations.

Formation of Nanoemulsions by Stirred Media Milling

Emulsions are widely used in the pharmaceutical and food industry. In recent years an increasing use of emulsion-based delivery systems for bioactive substances involving small particle sizes is notable. Apart from spontaneous formation of microemulsions, in general energy has to be introduced into the system, i.e. the formation process of nanoemulsions (thermodynamically metastable systems) is not spontaneous and the droplet-breakup process needs application of external energy input. Within this account we show that highly stable nanoemulsions can be produced by an alternative and scalable process applying stirred media milling. Alkane (hexadecane, dodecane)-Tween85-water-systems have been used as model emulsion systems to demonstrate the feasibility of the approach. The influence of fundamental process parameters such as emulsion formulation (c.f. oil mass fraction and oil-to-emulsifier mass ratio), stressing conditions (grinding bead size and stirrer tip speed), process time and especially temperature on the emulsion droplet size and size distribution has been studied in detail. Low oil-to-emulsifier ratios are most appropriate with respect to obtaining small mean droplet sizes and narrow droplet size distributions. It is shown that the smallest mean droplet sizes (at constant oil-to-emulsifier ratio) are obtained at the lowest oil mass concentrations. Product emulsions of Sauter diameters x1,2 below 25nm have been obtained in the hexadecane-Tween85-water system using ZrO2 grinding beads of 100μm and 400μm in diameter, respectively. Interestingly, working at high stress intensities is not appropriate: higher stress intensities lead to a more intense mixing that increases the coalescence rate. Remarkably, lowering the process temperature below the solidification temperature of the oil phase, i.e. ‘grinding’ of the solid oil, is advantageous as compared to emulsification of the liquid oil: Coalescence and ripening can be significantly reduced. Smallest product droplets with x1,2 < 10nm are obtained in the hexadecane-Tween85-water system after a short processing time of clearly below 1 hour. The feasibility of the process proposed to produce nanoemulsions using oil phases loaded with the hydrophobic organic compounds pyrene and trans-stilbene is demonstrated.

Controlling Lipid Oxidation via a Biomimetic Iron Chelating Active Packaging Material

Previously, a siderophore-mimetic metal chelating active packaging film was developed by grafting poly(hydroxamic acid) (PHA) from the surface of polypropylene (PP) films. The objective of the current work was to demonstrate the potential applicability of this PP-g-PHA film to control iron-promoted lipid oxidation in food emulsions. The iron chelating activity of this film was investigated, and the surface chemistry and color intensity of films were also analyzed after iron chelation. In comparison to the iron chelating activity in the free Fe(3+) solution, the PP-g-PHA film retained approximately 50 and 30% of its activity in nitrilotriacetic acid (NTA)/Fe(3+) and citric acid/Fe(3+) solutions, respectively (pH 5.0), indicating a strong chelating strength for iron. The ability of PP-g-PHA films to control lipid oxidation was demonstrated in a model emulsion system (pH 3.0). PP-g-PHA films performed even better than ethylenediaminetetraacetic acid (EDTA) in preventing the formation of volatile oxidation products. The particle size and ζ potential results of emulsions indicated that PP-g-PHA films had no adverse effects on the stability of the emulsion system. Attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) analysis suggested a non-migratory nature of the PP-g-PHA film surface. These results suggest that such biomimetic, non-migratory metal chelating active packaging films have commercial potential in protecting foods against iron-promoted lipid oxidation.