اثر فیلم های پلیمری پوشانده شده با پاداکسنده طبیعی (عصاره رزماری) در جلوگیری از اکسایش کره

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد، دانشگاه آزاد اسلامی واحد شهر قدس

2 دانشیار، سازمان پژوهش های علمی و صنعتی ایران

3 استادیار، دانشگاه آزاد اسلامی واحد شهر قدس

چکیده

بسته‌بندی ضد اکسایشی یکی از انواع بسته‌بندی فعال است که در طی نگهداری مواد غذایی با آزاد کردن پاداکسنده (آنتی‌اکسیدان) از فساد اکسایشی چربی جلوگیری می‌کند. درسال‌های اخیر کاربرد پاداکسنده‌های طبیعی به جای انواع سنتزی در این نوع بسته‌بندی‌ها مورد توجه قرار گرفته است. هدف از این تحقیق بررسی عملکرد فیلم‌های پلیمری پوشانده شده با پاداکسندة طبیعی (عصاره رزماری) در جلوگیری از اکسایش چربی در کره بود. عصاره اتانولی رزماری با سه غلظت متفاوت (1/0%، 15/0%، 2/0%) بر روی سطح فیلم‌های پلی‌اتیلن با دانسیته پایین (LDPE) و پلی‌پروپیلن خطی‌شده (BOPP) پوشانده شد. از فیلم‌های فاقد عصاره به عنوان شاهد استفاده شد. مهاجرت ترکیبات فنلی از سطح فیلم‌ها به اتانول 95% (مادة مشابه چربی) در دمای 4 درجه سانتی‌گراد در مدت 10 ساعت اندازه‌گیری شد. با افزایش زمان و غلظت عصاره، مهاجرت افزایش یافت (05/0 (P. ثبات اکسایشی قطعات کرة پاستوریزه بسته‌بندی شده با فیلم‌های پلی‌اتلین و پلی‌پروپیلن (حاوی عصاره و فاقد عصاره) در دمای یخچال (C°4) ، طی 45 روز بررسی شد. مقدار شاخص پراکسید، اسیدهای چرب‌ آزاد، و ویژگی‌های حسی نمونه‌ها در مدت نگهداری مورد ارزیابی قرار گرفت. پوشش عصاره بر سطح فیلم‌های پلی‌اتیلن و پلی‌پروپیلن سبب کاهش مقدار شاخص پراکسید و اسیدهای چرب آزاد در نمونه‌های کره نسبت به نمونه شاهد شد (05/0(P

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effects of Polymeric Films Coated with Natural Antioxidant (Rosemary Extract) for Prevention of Butter oxidation

نویسندگان [English]

  • Faeze Tafreshi 1
  • Majid Javanmard 2
  • Maryam Fahimdanesh 3
1 Msc graduate student, Food Science and Technology, Islamic Azad University, Shahre Quds Branch
2 Associate Professor, Department of Food Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran-Iran
3 Assistant Professor, Food Science and Technology, Islamic Azad University, Shahre Quds Branch
چکیده [English]

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 and polypropylene films (LDPE & BOPP). Films without extract were used as control. Phenolic compounds migration from the surface of films to 95% ethanol was measured at 4ºc during 10 hours. With increasing time and extract concentration, migration to ethanol increased (P<0.05). Oxidative stability of pasteurized butter Components packaged with polyethylene and polypropylene films containing extract and without extract was evaluated in refrigeration (4°c) temperatures during 45 days respectively. The index value of peroxide, free fatty acids (FFA) and sensory characteristics of the samples were investigated during storage. Coating of extract on the surface of polymeric films resulted in reduction of peroxide value and free fatty acids in butter samples (P<0.05).Increasing the extract concentration caused flavor changing of butter and consequently decreasing in public acceptability (P<0.05). Film coated with an extract concentration of 0.1% produced most desirable oxidative stability and sensory characteristics and polypropylene film was effective than polyethylene film in oxidative stability of product.

کلیدواژه‌ها [English]

  • Active packaging
  • antioxidant packaging
  • Polymeric films
  • rosemary extract
  • butter oxidation
  • migration
[1] Brody AL, Bugusu B, Han JH, Koelsch Sand C, Mchugh TH. 2008. Innovative Food Packaging Solutions. Journal of Food Science, Vol. 73, Nr. 8: 107-116

[2] Frankel EN. 1999. Food antioxidants and phytochemicals: present and future perspectives. Fett-Lipid., 101: 450–455.

 [3] Vermeiren L, Devlieghere F, Van Beest M, Kruijf N, Debevere J .1999. Developments in the active packaging of foods. Food Science & Technology, 10: 77±86.

[4] Wessling C, Nielsen T, Giacin JR. 2001. Antioxidant ability of BHT- and α-tocopherol-impregnated LDPE film in packaging of oatmeal. J. Sci. Food Agric. SI, 194-201.

[5] Granda-Restrepo DM, Soto-Valdez H, Peralta E, Troncoso-Rojas R. 2009. Migration of a-tocopherol from an active multilayer film into whole milk powder. Food Research International (42): 1396-1402.

[6] Graciano-Verdugo AZ, Herlinda SV, Peralta E, Cruz-Zárate P. 2010. Migration of a-tocopherol from LDPE films to corn oil and its effect on the oxidative stability. Food Research International (43): 1073-1078.

[7] Camo J, Lorés A, Djenane D, Beltrán JA, Roncalés P. 2011. Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract. Meat Science, (88): 174-178

[8] Pereira de Abreu DA, Paseiro L, Maroto J, Cruz M. 2011. Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca). Innovative Food Science and Emerging Technologies 12: 50–55.

[9] Contini C, Katsikogianni MG, O’Neill FT, O’Sullivan M, Dowling DP, Monahan , FJ. 2012.  PET trays coated with Citrus extract exhibit antioxidant activity with cooked turkey meat. LWT Journal of Food Science and Technology, (47): 471-477.

[10] Shahidi F. 1997.  In F. Shahidi (Editor), Natural Antioxidants: Chemistry, Health Effects and Applications. AOCS Press, Champaign, Illinois.

[11] Tavassoli S, Emam Djomeh Z. 2011. Phenols, antioxidant potential and antimicrobial activity of methanol extract of rosemary (rosmarinus officinalis l.). Global Veterinaria 7 (4): 337-341.

[12] Corrales M, Han JH, Tauscher B. 2009. Antimicrobial properties of grape seed extracts and their effectiveness after incorporation into pea starch films. International Journal of Food Science and Technology, )44:( 425–433.

[13] EEC/89/109. 1988. Directive of 21 December  on the approximation of the laws of the member states relating to materials and articles intended to come into contact with foodstuffs. Corrigendum O.J. n° L347 of 28.11.89, p.37

[14] Anonymous. 2011. ISIR 4179. Animal and vegetable fats and oils Determination of peroxide value Iodometric (visual) endpoint determination. Institute of Standards and Industrial Research of Iran.

[15] Anonymous. 2011. ISIR 4178. Animal and vegetable fats and oils Determination of acid value and acidity. Institute of Standards and Industrial Research of Iran.

[16] Galdi MR. 2006. Design and production of active films for food packaging application. Department of Chemical and Food Engineering. University of Milan, Italy Ph.D. Course in Chemical Engineering (VII Cycle-New Series)

[17] Wessling C, Nielsen T, Leufén A, Jägersta M. 1998. Mobility of α-tocopherol and BHT in LDPE in contact with fatty food simulants. Food Additives & Contaminants: Part A; 15: 709–715.

[18] Sharma GK, Madhura CV, Arya SS. 1990. Interaction of plastic films with foods. 2- Effect of polyethylene and polypropylene films on the stability of vegetable oils. Journal of food science technology, 27, 328-331

 [19 Decker, EA (Ed). 2002. Antioxidant Mechanisms In: Akoh CC, Min DB. Food lipids: chemistry, nutrition, and biotechnology. 2th Edn. New York: Marcel Dekker Inc., pp: 535-555

[20] ZÇ egarska Z, Rafaøowski R, Amarowicz R, Karamac M, Shahidi F.1998. Stabilization of butter with deodorized rosemary extract. Z Lebensm Unters Forsch A,  206: 99±102

[21] Babović N, Ivanović J, Žižović I, Saičić S. 2010. Oxidative stabilization of sunflower oil by antioxidant fractions from selected lamiaceae herbs. Chemical Industry & Chemical Engineering Quarterly, 16 (4): 287−293.

[22] Ayar A, Sert D, Arslan D and Ozcan MM. 2010. The effect of some spice extracts on storage stability of yayik butter. World Applied Sciences Journal, 11(9): 1114-1123. pp. 528

[23] Piringer OG, Baner A L. 2000. Plastic Packaging Materials for Food. D-69469 Weinheim Federal Republic of Germany: WILEY-VCH Verlag GmbH, 566p.

[24] Koczon p, gruczynska e, Kowalski b. 2008. Change in acid value of butter during storage at different temperatures as assessed by standard methods by ft-hr spectroscopy. American journal of food technology 3(3): 154-163

[25] Duncan S E, and Webster J B. 2010. Oxidation and Protection of Milk and Dairy Products In: Decker EA, ELIAS RJ, McClements DJ. Oxidation in Foods and Beverages and Antioxidant Applications. Woodhead Publishing Series in Food Science, Technology and Nutrition, Number 200.