Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10541672 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Active EVOH antioxidant films with natural antioxidants were developed by casting. ⺠Film's thermal and barrier properties were scarcely affected. ⺠Release from films was dependent on food simulant type and antioxidant nature. ⺠Release of organic acids was higher in aqueous food simulant while release of polyphenols was higher in fatty food simulant. ⺠Film's antioxidant activities correlated well with the antioxidant release, retarding the lipid oxidation of brined sardines.
Related Topics
Physical Sciences and Engineering
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Authors
Carol López-de-Dicastillo, Joaquin Gómez-Estaca, Ramón Catalá, Rafael Gavara, Pilar Hernández-Muñoz,