Article ID Journal Published Year Pages File Type
10541672 Food Chemistry 2012 9 Pages PDF
Abstract
► Active EVOH antioxidant films with natural antioxidants were developed by casting. ► Film's thermal and barrier properties were scarcely affected. ► Release from films was dependent on food simulant type and antioxidant nature. ► Release of organic acids was higher in aqueous food simulant while release of polyphenols was higher in fatty food simulant. ► Film's antioxidant activities correlated well with the antioxidant release, retarding the lipid oxidation of brined sardines.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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