The effectiveness of an antioxidant-impregnated film to retard autoxidation of a packaged model product containing linoleic acid, via an evaporation/sorption mechanism, was evaluated as a function of storage time and temperature. The rate of loss of antioxidant from the package film structure was described by a first-order expression. The first-order rate constants were dependent on the initial concentration of antioxidant in the film. The rate of loss of 3,5-di-tert-butyl-4-hydroxytoluene (BHT) from the package film structure was found to be much higher than the rate of loss of α-tocopherol at both storage conditions (23 and 45°C, 50% relative humidity) studied. A freeze-dried model food product system was developed as the source for the autoxidation of linoleic acid in storage stability studies. The storage stability of this model food system packaged with antioxidant-impregnated film pouches was evaluated. Hexanal as an index of oxidation from the model product system was collected by a dynamic purge and trap system and quantified by a gas chromatography/mass spectrometry procedure. The BHT-impregnated laminate pouch showed a notable effectiveness in retarding lipid oxidation of the model product at 45°C as a function of storage time. The control (non-antioxidant) and α-tocopherol-impregnated laminate pouch structures showed no effect on retarding lipid oxidation of the model product during storage at 45°C.
All Science Journal Classification (ASJC) codes
- Food Science
- Agronomy and Crop Science
- Nutrition and Dietetics