Abstract
In this study, polyisoprene (PS), a natural rubber with 5, 10, and 20% (w/w) concentrations, was incorporated into low-density polyethylene (LDPE) matrix to develop novel oxygen-scavenging films. UV light was utilized to activate the oxygen-scavenging reaction in the film. The resulting OS films were analyzed for Fourier transform infrared (FTIR) spectra, mechanical, barrier, thermal properties, and oxygen-scavenging capabilities. The tensile strength (TS) and elongation break (EB) of the LDPE/PS 20% films did not affect with the addition of PS and increased 6.13 ± 0.43 to 6.91 ± 0.77 MPa and from 121.39 ± 0.23 to 132.01 ± 0.93%, respectively. However, barrier properties were greater than those of pure LDPE films. The thermal stability of the resulting LDPE/PS films was improved upon the introduction of PS. The prepared LDPE/PS 10% and 20% films had 13.6 and 16.72 mL O2/g oxygen-scavenging capacity, respectively. Beef jerky packed with the LDPE/PS 20% film increased its stability, color, and pH during storage. Further, on analyzing lipid oxidation, LDPE/PS 20% was effective as butylated hydroxytoluene to maintain the oxidative stability of beef jerky. Jerky packed with LDPE/PS 10% and 20% films had a significantly decreased microbial count after storage for 90 d (p < 0.05).
| Original language | English |
|---|---|
| Article number | 108643 |
| Journal | LWT |
| Volume | 117 |
| DOIs | |
| Publication status | Published - 2020 Jan |
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All Science Journal Classification (ASJC) codes
- Food Science
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Novel polyisoprene based UV-activated oxygen scavenging films and their applications in packaging of beef jerky. / Gaikwad, Kirtiraj K.; Singh, Suman; Shin, Joongmin; Lee, Youn Suk.
In: LWT, Vol. 117, 108643, 01.2020.Research output: Contribution to journal › Article
TY - JOUR
T1 - Novel polyisoprene based UV-activated oxygen scavenging films and their applications in packaging of beef jerky
AU - Gaikwad, Kirtiraj K.
AU - Singh, Suman
AU - Shin, Joongmin
AU - Lee, Youn Suk
PY - 2020/1
Y1 - 2020/1
N2 - In this study, polyisoprene (PS), a natural rubber with 5, 10, and 20% (w/w) concentrations, was incorporated into low-density polyethylene (LDPE) matrix to develop novel oxygen-scavenging films. UV light was utilized to activate the oxygen-scavenging reaction in the film. The resulting OS films were analyzed for Fourier transform infrared (FTIR) spectra, mechanical, barrier, thermal properties, and oxygen-scavenging capabilities. The tensile strength (TS) and elongation break (EB) of the LDPE/PS 20% films did not affect with the addition of PS and increased 6.13 ± 0.43 to 6.91 ± 0.77 MPa and from 121.39 ± 0.23 to 132.01 ± 0.93%, respectively. However, barrier properties were greater than those of pure LDPE films. The thermal stability of the resulting LDPE/PS films was improved upon the introduction of PS. The prepared LDPE/PS 10% and 20% films had 13.6 and 16.72 mL O2/g oxygen-scavenging capacity, respectively. Beef jerky packed with the LDPE/PS 20% film increased its stability, color, and pH during storage. Further, on analyzing lipid oxidation, LDPE/PS 20% was effective as butylated hydroxytoluene to maintain the oxidative stability of beef jerky. Jerky packed with LDPE/PS 10% and 20% films had a significantly decreased microbial count after storage for 90 d (p < 0.05).
AB - In this study, polyisoprene (PS), a natural rubber with 5, 10, and 20% (w/w) concentrations, was incorporated into low-density polyethylene (LDPE) matrix to develop novel oxygen-scavenging films. UV light was utilized to activate the oxygen-scavenging reaction in the film. The resulting OS films were analyzed for Fourier transform infrared (FTIR) spectra, mechanical, barrier, thermal properties, and oxygen-scavenging capabilities. The tensile strength (TS) and elongation break (EB) of the LDPE/PS 20% films did not affect with the addition of PS and increased 6.13 ± 0.43 to 6.91 ± 0.77 MPa and from 121.39 ± 0.23 to 132.01 ± 0.93%, respectively. However, barrier properties were greater than those of pure LDPE films. The thermal stability of the resulting LDPE/PS films was improved upon the introduction of PS. The prepared LDPE/PS 10% and 20% films had 13.6 and 16.72 mL O2/g oxygen-scavenging capacity, respectively. Beef jerky packed with the LDPE/PS 20% film increased its stability, color, and pH during storage. Further, on analyzing lipid oxidation, LDPE/PS 20% was effective as butylated hydroxytoluene to maintain the oxidative stability of beef jerky. Jerky packed with LDPE/PS 10% and 20% films had a significantly decreased microbial count after storage for 90 d (p < 0.05).
UR - http://www.scopus.com/inward/record.url?scp=85072295872&partnerID=8YFLogxK
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U2 - 10.1016/j.lwt.2019.108643
DO - 10.1016/j.lwt.2019.108643
M3 - Article
AN - SCOPUS:85072295872
VL - 117
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
M1 - 108643
ER -