Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier Transform Infrared Spectroscopy

Autores
Anbinder, Pablo Sebastián; Peruzzo, Pablo Jose; Martino, Miriam Nora; Amalvy, Javier
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
An active film prepared from waterborne polyurethane incorporated with different concentrations of butylated hydroxytoluene (BHT) and α-tocopherol was developed, and the films? antioxidant characteristics 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 oxidation process were followed using different bands of the FT-IR spectra. Films incorporated with 2 wt.% of BHT or α-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.
Fil: Anbinder, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas; Argentina. Universidad Nacional de La Plata; Argentina
Fil: Peruzzo, Pablo Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas; Argentina. Universidad Nacional de La Plata; Argentina
Fil: Martino, Miriam Nora. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Amalvy, Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigación y Desarrollo en Tecnología de Pinturas (i); Argentina
Materia
Antioxidant Active Films
Soybean Oil
Oil Oxidation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/5488
Acceder
id CONICETDig_9ce8502ec00e08ee4f502e2fc20ceb1d
oai_identifier_str oai:ri.conicet.gov.ar:11336/5488
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier Transform Infrared SpectroscopyAnbinder, Pablo SebastiánPeruzzo, Pablo JoseMartino, Miriam NoraAmalvy, JavierAntioxidant Active FilmsSoybean OilOil Oxidationhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2An active film prepared from waterborne polyurethane incorporated with different concentrations of butylated hydroxytoluene (BHT) and α-tocopherol was developed, and the films? antioxidant characteristics 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 oxidation process were followed using different bands of the FT-IR spectra. Films incorporated with 2 wt.% of BHT or α-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.Fil: Anbinder, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas; Argentina. Universidad Nacional de La Plata; ArgentinaFil: Peruzzo, Pablo Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas; Argentina. Universidad Nacional de La Plata; ArgentinaFil: Martino, Miriam Nora. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; ArgentinaFil: Amalvy, Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigación y Desarrollo en Tecnología de Pinturas (i); ArgentinaElsevier2015-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/5488Anbinder, Pablo Sebastián; Peruzzo, Pablo Jose; Martino, Miriam Nora; Amalvy, Javier; Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier Transform Infrared Spectroscopy; Elsevier; Journal of Food Engineering; 151; 4-2015; 43-500260-8774enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877414004816info:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2014.11.008info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:24:30Zoai:ri.conicet.gov.ar:11336/5488instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:24:30.544CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier Transform Infrared Spectroscopy
title Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier Transform Infrared Spectroscopy
spellingShingle Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier Transform Infrared Spectroscopy
Anbinder, Pablo Sebastián
Antioxidant Active Films
Soybean Oil
Oil Oxidation
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
dc.creator.none.fl_str_mv Anbinder, Pablo Sebastián
Peruzzo, Pablo Jose
Martino, Miriam Nora
Amalvy, Javier
author Anbinder, Pablo Sebastián
author_facet Anbinder, Pablo Sebastián
Peruzzo, Pablo Jose
Martino, Miriam Nora
Amalvy, Javier
author_role author
author2 Peruzzo, Pablo Jose
Martino, Miriam Nora
Amalvy, Javier
author2_role author
author
author
dc.subject.none.fl_str_mv Antioxidant Active Films
Soybean Oil
Oil Oxidation
topic Antioxidant Active Films
Soybean Oil
Oil Oxidation
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv An active film prepared from waterborne polyurethane incorporated with different concentrations of butylated hydroxytoluene (BHT) and α-tocopherol was developed, and the films? antioxidant characteristics 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 oxidation process were followed using different bands of the FT-IR spectra. Films incorporated with 2 wt.% of BHT or α-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.
Fil: Anbinder, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas; Argentina. Universidad Nacional de La Plata; Argentina
Fil: Peruzzo, Pablo Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas; Argentina. Universidad Nacional de La Plata; Argentina
Fil: Martino, Miriam Nora. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
Fil: Amalvy, Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigación y Desarrollo en Tecnología de Pinturas (i); Argentina
description An active film prepared from waterborne polyurethane incorporated with different concentrations of butylated hydroxytoluene (BHT) and α-tocopherol was developed, and the films? antioxidant characteristics 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 oxidation process were followed using different bands of the FT-IR spectra. Films incorporated with 2 wt.% of BHT or α-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.
publishDate 2015
dc.date.none.fl_str_mv 2015-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/5488
Anbinder, Pablo Sebastián; Peruzzo, Pablo Jose; Martino, Miriam Nora; Amalvy, Javier; Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier Transform Infrared Spectroscopy; Elsevier; Journal of Food Engineering; 151; 4-2015; 43-50
0260-8774
url http://hdl.handle.net/11336/5488
identifier_str_mv Anbinder, Pablo Sebastián; Peruzzo, Pablo Jose; Martino, Miriam Nora; Amalvy, Javier; Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier Transform Infrared Spectroscopy; Elsevier; Journal of Food Engineering; 151; 4-2015; 43-50
0260-8774
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877414004816
info:eu-repo/semantics/altIdentifier/doi/
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2014.11.008
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614241581006848
score 13.070432

Publicaciones similares