Retaining Oxidative Stability of Emulsified Foods by Novel Nonmigratory Polyphenol Coated Active Packaging

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• 作者：Maxine J. Roman ; Eric A. Decker ; Julie M. Goddard
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：July 13, 2016
• 年：2016
• 卷：64
• 期：27
• 页码：5574-5582
• 全文大小：412K
• 年卷期：0
• ISSN：1520-5118

文摘

Oxidation causes lipid rancidity, discoloration, and nutrient degradation that decrease shelf life of packaged foods. Synthetic additives are effective oxidation inhibitors, but are undesirable to consumers who prefer “clean” label products. The aim of this study was to improve oxidative stability of emulsified foods by a novel nonmigratory polyphenol coated active packaging. Polyphenol coatings were applied to chitosan functionalized polypropylene (PP) by laccase assisted polymerization of catechol and catechin. Polyphenol coated PP exhibited both metal chelating (39.3 ± 2.5 nmol Fe³⁺ cm^–2, pH 4.0) and radical scavenging (up to 52.9 ± 1.8 nmol Trolox eq cm^–2) capacity, resulting in dual antioxidant functionality to inhibit lipid oxidation and lycopene degradation in emulsions. Nonmigratory polyphenol coated PP inhibited ferric iron promoted degradation better than soluble chelators, potentially by partitioning iron from the emulsion droplet interface. This work demonstrates that polyphenol coatings can be designed for advanced material chemistry solutions in active food packaging.