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Please use this identifier to cite or link to this item: http://repository.iitr.ac.in/handle/123456789/13405
Title: The effect of trans polyisoprene/LDPE based active films on oxidative stability in roasted peanuts.
Authors: Gaikwad Kirtiraj K.
Singh Suman
Negi Yuvraj Singh
Youn Suk Lee
Published in: Journal of Food Measurement &Characterization
Abstract: A natural trans-polyisoprene (PSN)-based rubber that functions as a light-activated oxygen-scavenging film were developed and applied this material to the packaging of roasted peanuts to prevent loss of quality due to oxidative degradation. Results of the oxygen scavenging analysis indicated that films exhibited reasonable oxygen scavenging rates. Roasted peanuts were packaged with or without LDPE/PSN films, and they were stored for 90 days at 25 °C for oxidative analysis. The roasted peanuts packaged with LDPE/PSN films exhibited significantly lower (P < 0.05) headspace oxygen content within the packages than that of controls containing pure LDPE films. The Hunter L, a, and b values for peanuts packaged with LAE/PSN films were significantly higher (P < 0.05) than those of the control sample. After 90 days of storage, total peroxide, TBA values increased. Total peroxide values increased from 0 to 28.11 meqQ2/Kg in controls and 17.51 ± 0.11 and 15.28 ± 0.01 meqO2 /Kg in peanuts packaged in 10 and 20% PSN LDPE films, respectively, and similar results were observed for TBA values. These results demonstrated that experimentally developed LDPE/PSN oxygen scavenging films inhibited oxygen-mediated deterioration of roasted peanuts. The LDPE/PSN 10 and 20% films may be useful as active food‐packaging material.
Citation: Journal of Food Measurement &Characterization (2020), (): -
URI: https://doi.org/10.1007/s11694-020-00433-0
http://repository.iitr.ac.in/handle/123456789/13405
Issue Date: 2020
Appears in Collections:Journal Publications [PT]

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