Effect of HPMC-Anthocyanin Packaging Color and Oxygen Permeability on Salmon Oil Preservation

Food and Bioprocess Technology

Volumn 7, Issue 1, 2014, Pages 93-104

  Akhtar, M J ^a   Jacquot, M ^a   Desobry, S ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Anthocyanins; Barrier properties; Fourier transform infrared spectroscopy; Hydroxypropyl methylcellulose; Lipid oxidation

Indexed keywords

BARRIER PROPERTIES; CONJUGATED DIENES; HEADSPACE OXYGEN; HYDROXYPROPYL METHYLCELLULOSE; LIPID OXIDATION; OXYGEN BARRIER PROPERTIES; OXYGEN PERMEABILITY; STRETCHING VIBRATIONS;

ANTHOCYANINS; COLOR; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BONDS; OILS AND FATS; OXYGEN PERMEABLE MEMBRANES; POLYMER FILMS; STRETCHING;

COLOR FILMS;

EID: 84891623991     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1075-y     Document Type: Article

References (48)

1. Akhtar, M. J., Jacquot, M., Tehrany, E. A., Gaiani, C., Linder, M., & Desobry, S. (2010). Control of salmon oil photo-oxidation during storage in HPMC packaging film: influence of film color. Food Chemistry, 120, 395-401.
2. Akhtar, M. J., Jacquot, M., Jasniewski, J., Jacquot, C., Imran, M., Jamshidian, M., et al. (2012). Antioxidant capacity and light-aging study of HPMC films functionalized with natural plant extract. Carbohydrate Polymers, 89, 1150-1158.
3. Alves, R. M. V., van Dender, A. G. F., Jaime, S. B. M., & Moreno, I. (2002). Stability of "Requeijâo cremoso" in different packages exposed to light. Poster, Congrilait 2002, 26th International Dairy Conference, Paris, France, 24-27 September, 2002.
4. Aouada, F. A., deMoura, M. R., Orts, W. J., & Mattoso, L. H. C. (2011). Preparation and characterization of novel micro- and nanocomposite hydrogels containing cellulosic fibrils. Journal of Agricultural and Food Chemistry, 59, 9433-9442.
5. ASTM. (1999). Standard test methods for thickness of solid electrical insulation. In Annual book of American Standard Testing Methods, D374-99. Philadelphia: ASTM.
6. Ayranci, E., & Tunc, S. (2003). A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods. Food Chemistry, 80, 423-431.
7. Belhaj, N., Arab-Tehrany, E., & Linder, M. (2010). Oxidative kinetics of salmon oil in bulk and in nanoemulsion stabilized by marine lecithin. Process Biochemistry, 45, 187-95.
8. Bell, D. R., & Gochenaur, K. (2006). Direct vasoactive and vasoprotective properties of anthocyanin-rich extracts. Journal of Applied Physiology, 100, 1164-1170.
9. Borle, F., Sieber, R., & Bosset, J. O. (2001). Photo-oxidation and photoprotection of foods, with particular reference to dairy products. An update of a review article (1993-2000). Sciences des Aliments, 21, 571-590.
10. Bosset, J. O., & Flückiger, E. (1989). Packaging and maintenance of food quality: effect on photosensitivity of different types of yoghurt. Lebensmittel-Wissenschaft und Technologie, 22, 292-300.
11. Bosset, J. O., Gallmann, P. U., & Sieber, R. (1994). Influence of light transmittance of packaging materials on the shelf life of milk and dairy products-a review. In M. Mathlouthi (Ed.), Food packaging and preservation (pp. 222-268). Glasgow: Blackie Academic & Professional.
12. Chaijan, M., Benjakul, S., Visessanguan, W., & Faustman, C. (2006). Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chemistry, 99, 81-83.
13. Chandrasekaran, J. (2001). Chemistry of colours. Resonance, 6, 66-75.
14. Charron, C. S., Kurilich, A. C., Clevidence, B. A., Simon, P. W., Harrison, D. J., Britz, S. J., et al. (2009). Bioavailability of anthocyanins from purple carrot juice: effects of acylation and plant matrix. Journal of Agricultural and Food Chemistry, 57, 1226-1230.
15. Chung, H. J., Colakoglu, A. S., & Min, D. B. J. (2004). Relationships among headspace oxygen, peroxide value and conjugated diene content of soybean oil oxidation. Journal of Food Science, 69, 83-88.
16. Desobry, S., & Hardy, J. (1997). The increase of CO2 permeability of paper packaging with increasing hydration. International Journal of Food Science and Technology, 32, 407-410.
17. Drusch, S., & Berg, S. (2008). Extractable oil in microcapsules prepared by spray-drying: localization, determination and impact on oxidative stability. Food Chemistry, 109, 17-24.
18. Frank, T., Conrad, F., Carle, S. R., Bitsch, I., Daniela, Q., Gabriele, B., et al. (2005). Urinary pharmacokinetics of betalains following consumption of red beet juice in healthy humans. Pharmacological Research, 52, 290-297.
19. Frankel, E. N. (1985). Chemistry of autoxidation: mechanism, products and flavor significance. In D. B. Min & T. H. Smouse (Eds.), Flavor chemistry of fats and oils (pp. 1-37). Champaign: AOCS.
20. Gill, A. O., & Gill, C. O. (2005). Preservative packaging for fresh meats, poultry and fin fish. In: Han, J. H. (Ed.), Innovation in food packaging. Elsevier Academic Press, pp. 205-226.
21. Gimenez, B., Gomez-Guillen, M. C., & Perez-Mateos, M. (2011). Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage. Food Chemistry, 124, 1393-1403.
22. Guillén, M. D., Ruiz, A., & Cabo, N. (2004). Study of the oxidative degradation of farmed salmon lipids by jeans of Fourier transform infrared spectroscopy. Influence of salting. Journal of the Science of Food and Agriculture, 84, 1528-1534.
23. Hamilton, R. J., Kula, C., McNeill, G. P., Padley, F. B., & Pierce, J. H. (1998). Effects of tocopherols, ascorbyl palmitate and lecithin on autoxidation of fish oil. Journal of the American Oil Chemists' Society, 75, 813-823.
24. Innawong, B., Mallikarjunan, P., Irudayaraj, J., & Marcy, J. E. (2004). The determination of frying oil quality using Fourier transform infrared attenuated total reflectance. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 37, 23-28.
25. Jutaporn, C. T., Suphitchaya, C., & Thawien, W. (2011). Antimicrobial activity and characteristics of edible films incorporated with Phayom wood (Shorea tolura) extract. International Food Research Journal, 18, 39-54.
26. Khwaldia, K., Banon, S., Perez, C., & Desobry, S. (2004). Properties of sodium caseinate film forming dispersions and films. Journal of Dairy Science, 87, 2011-2016.
27. Kurilich, A. C., Clevidence, B. A., Britz, S. J., Simon, P. W., & Novotny, J. A. (2005). Plasma and urine responses are lower for acylated vs nonacylated anthocyanins from raw and cooked purple carrots. Journal of Agricultural and Food Chemistry, 53, 6537-6542.
28. Lee, D. S., Yam, K. L., & Piergiovanni, L. (2008). Vacuum/modified atmosphere packaging. In: Lee, D. S., Yam, K. L., Piergiovanni, L. (Eds.), Food packaging science and technology. CRC Press Taylor & Francis Group, pp. 397-424.
29. Lennersten, M. S. (1998). Light-induced lipid oxidation and colour changes in foods. Influence of wavelength and packaging material. PhD Thesis. Gothenberg: Chalmers University of Technology/the Swedish Institute for Food and Biotechnology (SIK).
30. Lennersten, M., & Lingnert, H. (2000). Influence of wavelength and packaging material on lipid oxidation and colour changes in low-fat mayonnaise. LWT-Food. Science and Technology, 33, 253-260.
31. Markakis, P. (1982). Introduction in anthocyanin in fruits, vegetables and grain. Boca Roton: CRC Press (Chapter 1).
32. Mattei, R., Polotow Tatiana, G., & Vardaris Cristina, V. (2011). Astaxanthin limits fish oil-related oxidative insult in the anterior forebrain of Wistar rats: putative anxiolytic effects. Pharmacology Biochemistry and Behavior, 99, 349-355.
33. Mendes-Pinto, M. M., Choubert, G., & Morais, R. (2004). Effect of dietary bile extracts on serum response of astaxanthin in rainbow trout (Oncorhynchus mykiss): a preliminary study. Aquaculture Nutrition, 10, 353-357.
34. Mori, T. A., & Beilin, L. J. (2001). Long-chain omega 3 fatty acids, blood lipids and cardiovascular risk reduction. Current Opinion in Lipidology, 12, 11-7.
35. Mortensen, G., Bertelsen, G., Mortensen, B. K., & Stapelfeldt, H. (2004). Light-induced changes in packaged cheeses. International Dairy Journal, 14, 85-102.
36. Mortensen, G., Sørensen, J., & Stapelfeldt, H. (2002). Effect of light and oxygen transmission characteristics of packaging materials on photo-oxidative quality changes in semi-hard Havarti cheeses. Packaging Technology and Science, 15, 121-127.
37. Mortensen, G., Sǿrensen, J., & Stapelfeldt, H. (2002). Effect of light and oxygen transmission characteristics of packaging materials on photooxidative quality changes in Havarti cheeses. Packaging Technology and Science, 15, 121-127.
38. Moslemi, A. A. (1967) Quantitative color measurement for black walnut wood. US Forest Service, Research Paper NC-17. St. Paul, Minnesota: USDA, Forest Service, North Central Forest Experiment Station.
39. Moyssiadi, T., Badeka, A., Kondyli, E., Vakirtzi, T., Savvaidis, I., & Kontominas, M. G. (2004). Effect of light transmittance and oxygen permeability of various packaging materials on keeping quality of low fat pasteurized milk: chemical and sensorial aspects. International Dairy Journal, 14, 429-436.
40. Nielson, L. R., & Harley, S. M. (1996). Chemotaxonomy: simple test for distinguishing between anthocyanins and betacyanins. Journal of Biological Education, 30, 88-90.
41. Petterson, M. K., Lokkeberg, O., Solgaard, R. T., & Nilsson, A. (2002). Effect of different packaging materials, drawing depths and light on oxidative stability of cream cheese. Poster, Worldpak 2002. Michigan: East Lansing. 23-28 June, 2002.
42. Rodriguez, A., Losada, V., Larrain, M. A., Quitral, V., Vinagre, J., & Aubourg, P. (2007). Development of lipid changes related to quality loss during the frozen storage of farmed coho salmon (Oncorhynchus kisutch). Journal of the American Oil Chemists' Society, 84, 727-34.
43. Rosa, M., Vercelino-Alves, A., van Dender, G. F., Sandra, B., Jaime, M., Moreno, I., et al. (2007). Pereira effect of light and packages on stability of spreadable processed cheese. International Dairy Journal, 17, 365-373.
44. Shahidi, F., & Wanasundara, U. N. (2002). In C. C. Akoh & D. B. Min (Eds.), Food lipids: chemistry, nutrition and biotechnology (pp. 465-487). New York: Marcel Dekker, Inc.
45. Stintzing, F. C., & Carle, R. (2004). Functional properties of anthocyanins and betalains in plants, food and in human nutrition. Trends in Food Science & Technology, 15, 19-38.
46. Stintzing, F. C., Herbach, K. M., Mosshammer, M. R., Carle, R., Yi, W., Sellappan, S., et al. (2005). Color, betalains pattern and antioxidant properties of cactus pear (Opuntia sp.) clone. Journal of Agricultural and Food Chemistry, 53, 442-451.
47. Tsuzuki, T., Igarashi, M., & Miyazawa, T. (2004). Conjugated eicosapentaenoic acid inhibits transplanted tumor growth via membrane lipid peroxidation in nude mice. Journal of Nutrition, 134, 1162-1166.
48. Vlachos, N., Skopelitis, Y., Psaroudaki, M., Konstantinidou, V., Chatzilazarou, A., & Tegou, E. (2006). Applications of Fourier transform-infrared spectroscopy to edible oils. Analytica Chimica Acta, 573, 459-465.