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KMID : 1007520030120060737
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Food Science and Biotechnology
2003 Volume.12 No. 6 p.737 ~ p.746
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Antioxidant-impregnated Food Packaging Materials for Inhibition of Lipid Oxidation
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Shin Han-Seung
Lee Younsuk
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Abstract
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Oxidation is a major limiting factor of the shelf life of lipid-containing food products. Several factors can influence the rate of lipid oxidation such as light, relative humidity, temperature, and availability of oxygen. Since oxygen first attacks food at the surface, impregnating packaging materials with an antioxidant may protect the product from oxidative rancidity and thus prolong shelf life. This paper focused specifically on developing an accurate understanding of how the rat of lipid oxidation process. The possible mechanism of antioxidant activity involves the following 3 step process: (ⅰ) antioxidant diffusion through the polymer bulk phase；(ⅱ) evaporation of antioxidant from the surface of the packaging material； and (ⅲ) subsequent antioxidant sorption onto the surface of the packaged product. Such knowledge is essential for estimating the keeping quality of a packaged product, in which quality is associated with lipid oxidation. This paper will improve our understanding of the effectiveness of directly adding antioxidants in products and will enable better design and selection of packaging systems for controlled transfer of antioxidants, in addition to the concomitant reduction in product lipid oxidation.
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