Migration of α-tocopherol from an active multilayer film into whole milk powder

Antioxidant active packaging is a promising technology for whole milk powder (WMP) protection. In this study, the migration of α-tocopherol from a multilayer active packaging (made of high density polyethylene, ethylene vinyl alcohol and a layer of low density polyethylene containing the antioxidant...

Full description

Saved in:
Bibliographic Details
Published in:Food research international 2009-12, Vol.42 (10), p.1396-1402
Main Authors: Granda-Restrepo, Diana M., Soto-Valdez, Herlinda, Peralta, Elizabeth, Troncoso-Rojas, Rosalba, Vallejo-Córdoba, Belinda, Gámez-Meza, Nohemí, Graciano-Verdugo, Abril Z.
Format: Article
Language:English
Subjects:
alpha-tocopherol
antioxidant activity
Antioxidants
Biological and medical sciences
coatings
Density
Diffusion coefficient
diffusivity
dried milk
Food industries
food packaging
food storage
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
Lipid oxidation
lipid peroxidation
Mathematical models
Migration
Milk
Milk and cheese industries. Ice creams
Multilayer active packaging
Multilayers
oxidative stability
Packaging
packaging materials
packaging materials migration
Polyethylenes
storage quality
whole milk
Whole milk powder
α-Tocopherol
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Antioxidant active packaging is a promising technology for whole milk powder (WMP) protection. In this study, the migration of α-tocopherol from a multilayer active packaging (made of high density polyethylene, ethylene vinyl alcohol and a layer of low density polyethylene containing the antioxidant) to WMP was studied. A model based on the Fick’s diffusion equation was used to calculate the diffusion coefficients ( D) of α-tocopherol as 2.34 × 10 −11, 3.06 × 10 −11, and 3.14 × 10 −11 cm 2 s −1 at 20, 30 and 40 °C, respectively. The D at 20 °C was different from those at 30 and 40 °C ( P < 0.05); but it was similar at 30 and 40 °C. This low influence of temperature on the migration of α-tocopherol from 20 to 40 °C assures the release at real storage and commercialization conditions in regions with warm/hot climate. The antioxidant delivering system delayed the lipid oxidation of WMP and it was more effective at 30 and 40 °C since the rate of oxidative reactions was higher at these temperatures than at 20 °C.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2009.07.007