Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier transform infrared spectroscopy

An active film prepared from waterborne polyurethane incorporated with different concentrations of butylated hydroxytoluene (BHT) and a-tocopherol was developed, and the films’ antioxidant character- istics were studied using soybean oil as food model. The release behavior of additives from such fil...

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Autores principales: Anbinder, Pablo, Peruzzo, Pablo, Martino, Miriam, Amalvy, Javier
Formato: Artículo publishedVersion
Lenguaje:Inglés
Inglés
Publicado: 2019
Materias:
Antioxidant active films, Soybean oil, Oil oxidation, Fourier transform infrared spectroscopy, Kinetics
Acceso en línea:http://hdl.handle.net/20.500.12272/3410
Aporte de:
RIA - Repositorio Institucional Abierto (UTN) de Universidad Tecnológica Nacional
id I68-R174-20.500.12272-3410
record_format dspace
institution Universidad Tecnológica Nacional
institution_str I-68
repository_str R-174
collection RIA - Repositorio Institucional Abierto (UTN)
language Inglés
Inglés
topic Antioxidant active films, Soybean oil, Oil oxidation, Fourier transform infrared spectroscopy, Kinetics
spellingShingle Antioxidant active films, Soybean oil, Oil oxidation, Fourier transform infrared spectroscopy, Kinetics
Anbinder, Pablo
Peruzzo, Pablo
Martino, Miriam
Amalvy, Javier
Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier transform infrared spectroscopy
topic_facet Antioxidant active films, Soybean oil, Oil oxidation, Fourier transform infrared spectroscopy, Kinetics
description An active film prepared from waterborne polyurethane incorporated with different concentrations of butylated hydroxytoluene (BHT) and a-tocopherol was developed, and the films’ antioxidant character- istics were studied using soybean oil as food model. The release behavior of additives from such films was studied using isooctane as a simulant fatty food. Antioxidant activity of the films into soybean oil at three experimental conditions was monitored by FTIR spectroscopy. Induction time and the kinetics of the oxi- dation process were followed using different bands of the FT-IR spectra. Films incorporated with 2 wt.% of BHT or a-tocopherol showed enough antioxidant activity to preclude oil oxidation during 60 days at 60 °C in the dark. The results showed that this type of active films could be used for food preservation as part of a packaging containing oils or oily related products.
format Artículo
publishedVersion
Artículo
author Anbinder, Pablo
Peruzzo, Pablo
Martino, Miriam
Amalvy, Javier
author_facet Anbinder, Pablo
Peruzzo, Pablo
Martino, Miriam
Amalvy, Javier
author_sort Anbinder, Pablo
title Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier transform infrared spectroscopy
title_short Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier transform infrared spectroscopy
title_full Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier transform infrared spectroscopy
title_fullStr Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier transform infrared spectroscopy
title_full_unstemmed Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier transform infrared spectroscopy
title_sort effect of antioxidant active films on the oxidation of soybean oil monitored by fourier transform infrared spectroscopy
publishDate 2019
url http://hdl.handle.net/20.500.12272/3410
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