کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1184968 | 963374 | 2011 | 5 صفحه PDF | دانلود رایگان |
A natural free radical scavenger, α-tocopherol, and a transition metal in an oxygen scavenging system were evaluated as a possible oxygen scavenger. The effects of α-tocopherol, transition metal, moisture, and thermal processing on oxygen scavenging capability were investigated. An initial, cup headspace oxygen content (%) of 20.9% was decreased to 18.0% after thermal processing and 60 days of storage at room temperature when the oxygen scavenging system containing α-tocopherol (500 mg) and transition metal (100 mg) was utilised. α-Tocopherol and a transition metal were required for optimum oxygen scavenging capability, otherwise the oxygen scavenging capability decreased. The oxygen content (%) decreased further to 17.1% when the amount of transition metal increased from 100 to 150 mg. In this research, α-tocopherol (500 mg) and transition metal (150 mg) had an oxygen scavenging capacity of 6.72 ml O2/g and an oxygen scavenging rate of 0.11 ml O2/g
• day. Results indicated that α-tocopherol and transition metal in oxygen scavenging system coupled with thermal processing can be used as an effective oxygen scavenger.
Journal: Food Chemistry - Volume 124, Issue 2, 15 January 2011, Pages 615–619