Ladan Rahimi; Babak Ghanbarzadeh; Jalal Dehghan nia
Abstract
Introduction:Polyethylene terphthalate (PET) is one of the materials that are widely used for packaging of beverages and edible oils. In this study, the migration of di(2- ethylhexyl) phthalate (DEHP), dimethyl phthalate (DMP), diethyl phthalate (DEP), di-iso-butylphthalate (DIBP) and di-n-butylphthalate ...
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Introduction:Polyethylene terphthalate (PET) is one of the materials that are widely used for packaging of beverages and edible oils. In this study, the migration of di(2- ethylhexyl) phthalate (DEHP), dimethyl phthalate (DMP), diethyl phthalate (DEP), di-iso-butylphthalate (DIBP) and di-n-butylphthalate (DBP) from PET bottles into the lemon juice was investigated. Material and methods:According to European Commission regulations, 3% acetic acid (w/v) was chosen as simulant. The acetic acid samples were stored at 5, 25, and 40°C for three months and analyzed periodically by gas chromatography. Results and discussion: It was concluded that the storage temperature and time had a large effect on the migration of phthalet ester. The concentrations of migrating substance were more than its specific migration limit. The release kinetics of phthalet ester from PET bottle was described using Fick’s second law of diffusion coefficient, and crank model. The diffusion coefficients (D) determined for DEHP have most migration than other, were 0.084, 0.109, and 0.159 ×10-9 cm2/s at 5, 25, and 40°C, respectively. The diffusion coefficients (D) determined for DBP have most migration than other, were 0.084, 0.105, and 0.138 ×10-9 cm2/s at 5, 25, and 40°C, respectively. The diffusion coefficients (D) determined for DIBP have most migration than other, were 0.084, 0.177, and 0.125 ×10-9 cm2/s at 25, and 40°C, respectively. The temperature dependence of D, Arrhenius equation giving values of activation energy (Ea) for DIBP, DBP and DEHP are 2.82, 2.06 and 1.302 J mol-1 respectively.
Leila Khajehvandi; Majid Javanmard; Mohammad Reza Eshaghi
Abstract
Introduction: Studies in recent years have led to the emergence of a new concept in the packaging industry namely “Active packaging”. Contrary to popular packaging that needs to be completely neutral and ineffective, in different kinds of active packaging, there is an interaction with food ...
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Introduction: Studies in recent years have led to the emergence of a new concept in the packaging industry namely “Active packaging”. Contrary to popular packaging that needs to be completely neutral and ineffective, in different kinds of active packaging, there is an interaction with food or environment, and has an active role in food materials maintenance (Brody et al, 2008). Nowadays, various kinds of polymeric materials and their different characteristics and forms has resulted in easy design and production of packaging based on special requirements of a food product (Lopez-rubio et al, 2004). Polyethylene and polypropylene along with cardboard boxes are used for packing butter (Milts, 1988). It has been proved that Alpha-Tocopherol maintains its stability in the processing conditions and low aw also maintain its stability, alpha – Tocopherol has desirable migration characteristics and excellent solubility in polyolephines. use of alpha- Tocopherol is more affordable compared to other antioxidants (Lee, 2005; Wessling et al, 1998).The aim of this study was to investigate the effect of alpha-tocopherol coating on the surface of polymer films in preventing the oxidation of lipid in butter.Materials and Methods:MaterialsDL-alpha-tocopherol acetate, low density polyethylene film(LDPE) , biaxial oriented polypropylene film (BOPP), traditional-lactic butter with salt made from cow's milk .MethodsPreparation of films: In this stage, first alpha-tocopherol was prepared with three concentrations of %0.1, %0.15and %0.2, and %70 ethanol was used as solvent. In the next step, low density polyethylene and polypropylene films were prepared in enough dimensions and numbers, and were washed and sterilized by %70 ethanol. Then, different concentrations of alpha-tocopherol (%0.1, %0.15,%0.2) were separately covered on a sufficient number of films via spraying (under identical conditions).to complete coverage of the films surface, spraying alpha-tocopherol was performed 3 times. after drying, films were kept in dark place (Pereira et al, 2011).Packaging and storage of butter: At this stage, butter pieces weighing 45 grams covered with LDPE and BOPP films with three different concentrations of alpha-tocopherol (%0.1,%0.15,%0.2) were packed. To prepare the control sample, butter was packed with alpha-tocopherol lacked films. The experiments of determining the amount of peroxide and acidity, and Sensory evaluation test was conducted on a sample of butter before packaging, and were repeated in tenth, twentieth ,and thirtieth days.Determining the amount of alpha-tocopherol remained on the films : At this stage, in order to determine the amount of alpha-tocopherol remaining on the films, weight difference of films before and after spraying alpha-tocopherol, and drying them on the films was measured. The amount was calculated by mg/cm2 stated (Contini et al, 2012).Measurement of alpha-tocopherol migration to ethanol: The total amount of alpha-tocopherol migrate from the films into the similar lipid matter(%95 ethanol)were calculated by the colorimetric method using a standard alpha-control solution and drawing the calibration curve(Corrales et al, 2009).The Sensory evaluation test: To evaluate the sensory properties including taste, color, smell and public acceptance, five-point hedonic test was used(Tafreshi et al, 2013).Methods and tools for data analysis: All tests were repeated three times. For data analysis, a factorial experiment in a completely randomized design was used. Alpha-tocopherol concentration, time and type of film were the main factors. Duncan multiple range test was used to assess the differences between means in the confidence level of %5.For all statistical analysis, MSTAT-C software version 14 was used.Results and Discussion: Findings from surveying the migration process into 95% ethanol solution, indicates that alpha-tocopherol were remained on the surface of polymeric films (LDPE &BOPP) after drying, and migrated from the surface of films into ethanol %95. With the increase of time and concentration of alpha-tocopherol, migration from the surface of films into ethanol increased (p
Faezeh Tafreshi; Majid Javanmard; Maryam Fahim danesh
Abstract
Antioxidant active packaging is one of the active packaging that prevents of lipid oxidation by releasing antioxidant during storage of food. In recent years the use of natural antioxidant instead of the synthetic variety in these packaging has been considered. The aim of this study was evaluating the ...
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Antioxidant active packaging is one of the active packaging that prevents of lipid oxidation by releasing antioxidant during storage of food. In recent years the use of natural antioxidant instead of the synthetic variety in these packaging has been considered. The aim of this study was evaluating the performance of polymeric film coated with natural antioxidant (Rosemary Extract) to prevent lipid oxidation in butter. With three different concentrations (0.1%, 0.15%, 0.2%), the ethanolic extract of Rosemary was sprayed on the surface of low density polyethylene films (LDPE). Films without extract was used as control. Phenolic compounds migration from the surface of film to 95% ethanol (fatty food stimulant) was measured at 4ºc during 10 hours. With increasing time and extract concentration, migration to ethanol increased (P
