Novel polyisoprene based UV-activated oxygen scavenging films and their applications in packaging of beef jerky

Kirtiraj K. Gaikwad, Suman Singh, Joongmin Shin, Youn Suk Lee

Research output: Contribution to journalArticle

1 Citation (Scopus)

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 languageEnglish
Article number108643
JournalLWT
Volume117
DOIs
Publication statusPublished - 2020 Jan

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Polyethylene
Product Packaging
films (materials)
packaging
beef
polyethylene
Oxygen
oxygen
polyethylene film
Hot Temperature
Butylated Hydroxytoluene
butylated hydroxytoluene
Red Meat
Tensile Strength
Rubber
thermal properties
Fourier Analysis
oxidative stability
Ultraviolet Rays
tensile strength

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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title = "Novel polyisoprene based UV-activated oxygen scavenging films and their applications in packaging of beef jerky",
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).",
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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 journalArticle

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