Potato starch edible films to control oxidative rancidity of polyunsaturated lipids: effects of film composition, thickness and water activity

International Journal of Food Science and Technology - Tập 44 Số 7 - Trang 1360-1366 - 2009
Javier Osés1, Sandra Niza1, Khalid Ziani1, Juan I. Maté1
1Departamento de Tecnología de Alimentos, Universidad Pública de Navarra, Campus Arrosadía S/N, 31006 Pamplona, Spain

Tóm tắt

SummaryThe objective of this work was to study the effect of potato starch‐based films acting as oxygen barrier on the oxidative rancidity of vegetable oil, as an example of a food rich in polyunsaturated fatty acids. The effect of glycerol (Gly) content (0%, 10%, 20%, 30%), film thickness (30, 60, 100 μm) as well as environmental relative humidity (RH) (50% or 75%) were analysed. Results obtained confirmed that potato starch films delayed the rancidity in vegetable oil. Films without Gly provided the same protection as films with 10% Gly. Films with higher Gly content were not as effective oxygen barrier. It is likely that the fact that film protective capability diminished with increased RH or Gly content was due to the increasing moisture content of the films. Despite that fact, potato starch films can be considered a very efficient oxygen barrier even at RH as high as 75%.

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Thông tin
Thông tin xuất bản

International Journal of Food Science and Technology

Tập 44 Số 7

1360-1366

Thông tin tác giả