Release of Butylated Hydroxytoluene from an Active Film Packaging to Asadero Cheese and Its Effect on Oxidation and Odor Stability

• Published in: Journal of dairy science 2008-01, Vol.91 (1), p.11-19
• Main Authors: Soto-Cantú, C.D., Graciano-Verdugo, A.Z., Peralta, E., Islas-Rubio, A.R., González-Córdova, A., González-León, A., Soto-Valdez, H.
• Format: Article
• Language: English
• Subjects: Animal productions; antioxidant activity; antioxidant packaging; Antioxidants - chemistry; Asadero cheese; Biological and medical sciences; butylated hydroxytoluene; Butylated Hydroxytoluene - chemistry; Cheese - analysis; cheeses; diffusivity; Food industries; food packaging; Food Packaging - methods; Food Packaging - standards; food preservatives; food quality; Fundamental and applied biological sciences. Psychology; Humans; migration; Milk and cheese industries. Ice creams; Odorants - analysis; odors; oxidation; Oxidation-Reduction; packaging materials; packaging materials migration; polyamide 6/66; polyethylene; Polyethylene - chemistry; Random Allocation; temporal variation; Terrestrial animal productions; Vertebrates
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2007-0464

Antioxidant active packaging consisting of coextruded films made of low density polyethylene (LDPE) added with 0, 8, and 14 mg/g of butylated hydroxytoluene (BHT) and polyamide 6/66 were fabricated. The release of BHT from the films to Asadero cheese was determined. Most of the BHT was diffused from the LDPE layer to the cheese during the first 20 d of storage at 5°C. Diffusion coefficient for the diffusion of BHT from the films 8 and 14 to the cheese was calculated as 6.24E-12 and 6.26E-12cm2/s, respectively. The release of BHT from the film added with 8 mg/g of the antioxidant in the LDPE layer complied with the legal limit established for food products. However, the film added with 14 mg/g of the antioxidant exceeded that limit. The film added with 8 mg/g of BHT maintained the same levels of oxidized odor from 20 to 100 d of storage.