Effectiveness of antioxidant-impregnated film in retarding lipid oxidation

Journal of the Science of Food and Agriculture

Volumn 84, Issue 9, 2004, Pages 993-1000

  Lee, Youn Suk ^a   Shin, Han Seung ^b   Han, Jong Koo ^a   Lee, Myunghoon ^c   Giacin, Jack R ^a  

^a Michigan State University   (United States)

^b CJ Corporation   (South Korea)

^c Institute of Korea Packaging Systems   (South Korea)

Author keywords

tocopherol; Antioxidant; BHT; Film; Lipid oxidation

Indexed keywords

EID: 3042726963     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1747     Document Type: Article

References (17)

1. Dawson PL, Sheldon BW, Larick DK and Turner BE, Role of glycerophosphorylcholine and glycerophosphorylethanolamine in linoleic acid oxidation. J Agric Food Chem 39:12-16 (1991).
2. Jeon IJ and Bassette R, Analysis of n-pentanal and n-hexanal as indices of potato chip shelf-life. J Food Qual 7:97-105 (1984).
3. Quast DG and Karel M, Effects of environmental factors on the oxidation of potato chips. Oxygen. J Food Technol 6:95-106 (1971).
4. Laermer SF, Young SS and Zambetti PF, Could your packaging use a dose of vitamin E? Food Process 55 (June):35-36 (1994).
5. Giese J, Antioxidants: tools for preventing lipid oxidation. Food Technol 50:73-81 (1996).
6. Hoojjat P, Harte BR, Hernandez RJ and Giacin JR, Mass transfer of BHT from HDPE film and its influence on product stability. J Packaging Technol 1:78-83 (1987).
7. Till DE, Ehntholt DJ, Reid RC, Schwartz PS, Sideman KR, Schwope AD and Whelan RH, Migration of BHT antioxidant from high density polyethylene to foods and food simulants. Ind Eng Chem Prod Res Develop 21:106-113 (1982).
8. Dziezak JD, Antioxidants: the ultimate answer to oxidation. Food Technol 40:94-102 (1986).
9. Ho YC and Yam KL, Comparison of vitamin E, Irganox 1010 and BHT as antioxidants on release of off-flavor from HDPE bottles. J Plastic Film Sheeting 10:194-212 (1994).
10. ASTM, Standard Practice for Maintaining Constant Relative Humidity by Means of Aqueous Solutions. ASTM E-104-85 (1999).
11. AOAC, Official Methods of Analysis, 12th edn. Association of Official Analytical Chemists, Washington, DC (1975).
12. Rockland LB and Nishi SK, Influence of water activity on food product quality and stability. Food Technol 34:42-51 (1980).
13. Lin JF, Mass transfer of α-tocopherol (vitamin E) from a multilayer laminate structure and its influence on product stability. MS Thesis, Michigan State University, East Lansing, MI (1996).
14. Lee YS, The rate of lipid oxidation of a product model system packaged in antioxidant impregnated laminated film structures. MS Thesis, Michigan State University, East Lansing, MI (1999).
15. Crosby NT, Food Packaging Materials. Aspects of Analysis and Migration of Contaminants. Applied Science Publ, London (1981).
16. Wessling C, Nielsen T, Leufvén A and Jägerstad M, Mobility of α-tocopherol and BHT in LDPE in contact with fatty food simulants. Food Addit Contam 15:709-715 (1998).
17. Nawar WW, Lipids, in Food Chemistry, Ed by Fennema OR. Marcel Dekker, New York, pp 225-319 (1996).