Effect of Rosemay extract coated polymeric film (LDPE) for inhibition of butter oxidation

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 11, Issue 2 - Serial Number 32, May and June 2015, Pages 129-139   

Document Type: Research Article

DOI: 10.22067/ifstrj.v1394i2.47040

Authors

Faezeh Tafreshi^* ; Majid Javanmard¹; Maryam Fahim danesh²

¹-

²Shahr-e-Qods Branch, Islamic Azad University

Abstract

Antioxidant active packaging is one of the active packaging that prevents of lipid oxidation by releasing antioxidant during storage of food. In recent years the use of natural antioxidant instead of the synthetic variety in these packaging has been considered. The aim of this study was evaluating the performance of polymeric film coated with natural antioxidant (Rosemary Extract) to prevent lipid oxidation in butter. With three different concentrations (0.1%, 0.15%, 0.2%), the ethanolic extract of Rosemary was sprayed on the surface of low density polyethylene films (LDPE). Films without extract was used as control. Phenolic compounds migration from the surface of film to 95% ethanol (fatty food stimulant) was measured at 4ºc during 10 hours. With increasing time and extract concentration, migration to ethanol increased (P

Keywords

Active Packaging; Polymeric Film; Rosemary Extract; Butter Oxidation; Migration

References