The effect of trans-polyisoprene/LDPE based active films on oxidative stability in roasted peanuts

Kirtiraj K. Gaikwad, Suman Singh, Yuvraj Singh Negi, Youn Suk Lee

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

A natural trans-polyisoprene (PSN)-based rubber that functions as a light-activated oxygen-scavenging film were developed and applied this material to the packaging of roasted peanuts to prevent loss of quality due to oxidative degradation. Results of the oxygen scavenging analysis indicated that films exhibited reasonable oxygen scavenging rates. Roasted peanuts were packaged with or without LDPE/PSN films, and they were stored for 90 days at 25 °C for oxidative analysis. The roasted peanuts packaged with LDPE/PSN films exhibited significantly lower (P < 0.05) headspace oxygen content within the packages than that of controls containing pure LDPE films. The Hunter L, a, and b values for peanuts packaged with LAE/PSN films were significantly higher (P < 0.05) than those of the control sample. After 90 days of storage, total peroxide, TBA values increased. Total peroxide values increased from 0 to 28.11 meqQ2/Kg in controls and 17.51 ± 0.11 and 15.28 ± 0.01 meqO2 /Kg in peanuts packaged in 10 and 20% PSN LDPE films, respectively, and similar results were observed for TBA values. These results demonstrated that experimentally developed LDPE/PSN oxygen scavenging films inhibited oxygen-mediated deterioration of roasted peanuts. The LDPE/PSN 10 and 20% films may be useful as active food‐packaging material.

Original languageEnglish
Pages (from-to)1857-1864
Number of pages8
JournalJournal of Food Measurement and Characterization
Volume14
Issue number4
DOIs
Publication statusPublished - 2020 Aug 1

Bibliographical note

Funding Information:
The authors would like to thank One Jung Can (OJC) Manufacturing Co., Ltd. Seoul, South Korea. Author K. K. Gaikwad would also like to sincerely thank the Department of Science and Technology (DST), Government of India, for the financial support provided under DST INSPIRE Faculty (DST/INSPIRE/04/2018/002544).

Funding Information:
The authors would like to thank One Jung Can (OJC) Manufacturing Co., Ltd. Seoul, South Korea. Author K. K. Gaikwad would also like to sincerely thank the Department of Science and Technology (DST), Government of India, for the financial support provided under DST INSPIRE Faculty (DST/INSPIRE/04/2018/002544).

Publisher Copyright:
© 2020, Springer Science+Business Media, LLC, part of Springer Nature.

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemical Engineering(all)
  • Safety, Risk, Reliability and Quality
  • Industrial and Manufacturing Engineering

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