Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 1 1 2013 11 22 Effects of Polymeric Films Coated with Natural Antioxidant (Rosemary Extract) for Prevention of Butter oxidation Effects of Polymeric Films Coated with Natural Antioxidant (Rosemary Extract) for Prevention of Butter oxidation 37 48 21 10.22104/jift.2014.21 FA Faeze Tafreshi Msc graduate student, Food Science and Technology, Islamic Azad University, Shahre Quds Branch Majid Javanmard Associate Professor, Department of Food Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran-Iran Maryam Fahimdanesh Assistant Professor, Food Science and Technology, Islamic Azad University, Shahre Quds Branch Journal Article 2013 07 29 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<em> & </em>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. 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<em> & </em>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. https://jift.irost.ir/article_21_b070b6d7c5b166408f51719903a15abb.pdf