Pepper‐rosmarin essential oil (Lippia sidoides Cham.) as an antioxidant additive for PBAT – poly (butylene adipate co‐terephthalate) films and its application for active packaging

Summary Active antioxidant films additivated with Pepper‐rosmarin essential oil (PRO) and poly (butylene adipate co‐terephthalate) – PBAT were produced from the solvent casting technique in different concentrations (5%, 10%, and 15%) and the antioxidant activity of the film was evaluated by the oxid...

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Bibliographic Details
Published in:International journal of food science & technology 2022-09, Vol.57 (9), p.5966-5972
Main Authors: Andrade, Michelle Félix, Silva, Marina Gomes, Lima Silva, Ivo Diego, Caetano, Viviane Fonseca, Moraes Filho, Luiz Emílio Pessôa Timeni, Vinhas, Glória Maria, Almeida, Yêda Medeiros Bastos
Format: Article
Language:English
Subjects:
Active packaging
antioxidant
Antioxidants
essential oil
Essential oils
Food quality
Oils & fats
Olive oil
Oxidation
Oxidation resistance
Oxidation tests
Packaging
PBAT
Pepper‐rosmarim
Principal components analysis
Terephthalate
Thermogravimetric analysis
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Summary:Summary Active antioxidant films additivated with Pepper‐rosmarin essential oil (PRO) and poly (butylene adipate co‐terephthalate) – PBAT were produced from the solvent casting technique in different concentrations (5%, 10%, and 15%) and the antioxidant activity of the film was evaluated by the oxidation of olive oil. Homogenous films were produced and the incorporation of PRO was confirmed by the principal component analysis (PCA) technique. The antioxidant capacity of the PRO analysed indicated high activity. There were no changes in the degradation temperatures of the films by thermogravimetric analysis (TGA). All films have become more permeable with the increase in PRO content. The addition of 15% PRO made the film more resistant. In the olive oil oxidation test, by the PCA technique, an inhibition of oxidation with higher PRO concentrations was observed. Therefore, it is possible to confirm the potential of an active antioxidant packaging of PBAT added with PRO to minimise oxidative effects on food, maintaining its quality. Method of preparation of antioxidant active films
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15931