کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
223025 464324 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier transform infrared spectroscopy
ترجمه فارسی عنوان
اثر فاکتورهای فعال آنتی اکسیدانی بر اکسیداسیون روغن سویا تحت بررسی طیف سنجی مادون قرمز فوریه
کلمات کلیدی
فیلم های فعال آنتی اکسیدان، روغن سویا، اکسیداسیون روغن، تبدیل فوریه طیف سنجی مادون قرمز، جنبش
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی


• Novel active films, based on polyurethane with oil antioxidants incorporated were developed.
• The antioxidant properties of active films were evaluated.
• 2 wt.% of antioxidant additive in the films was enough to avoid oil oxidation.
• Results show that prepared active films could be promising for food preservation.

An active film prepared from waterborne polyurethane incorporated with different concentrations of butylated hydroxytoluene (BHT) and α-tocopherol was developed, and the films’ antioxidant characteristics were studied using soybean oil as food model. The release behavior of additives from such films was studied using isooctane as a simulant fatty food. Antioxidant activity of the films into soybean oil at three experimental conditions was monitored by FTIR spectroscopy. Induction time and the kinetics of the oxidation process were followed using different bands of the FT-IR spectra. Films incorporated with 2 wt.% of BHT or α-tocopherol showed enough antioxidant activity to preclude oil oxidation during 60 days at 60 °C in the dark. The results showed that this type of active films could be used for food preservation as part of a packaging containing oils or oily related products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 151, April 2015, Pages 43–50
نویسندگان
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