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

Autores
Anbinder, Pablo; Peruzzo, Pablo; Martino, Miriam; Amalvy, Javier
Año de publicación
2014
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 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.
Fil: Anbinder, Pablo. UNLP (Universidad Nacional de La Plata). INIFTA (Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas). CONICET; Argentina
Fil: Peruzzo, Pablo. UNLP (Universidad Nacional de La Plata). INIFTA (Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas). CONICET; Argentina
Fil: Martino, Miriam. CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos). CONICET; Argentina
Fil: Amalvy, Javier. UNLP (Universidad Nacional de La Plata). INIFTA (Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas). CONICET. CIDEPINT (Centro de Investigación y Desarrollo en Tecnología de Pinturas) CONICET/CICPBA. UTN (Universidad Tecnológica Nacional). CITEMA (Centro de Investigación y Desarrollo en Ciencia y Tecnología de Materiales); Argentina
Peer Reviewed
Materia
Antioxidant active films, Soybean oil, Oil oxidation, Fourier transform infrared spectroscopy, Kinetics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/4.0/
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/3410
Acceder
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network_acronym_str RIAUTN
repository_id_str a
network_name_str Repositorio Institucional Abierto (UTN)
spelling Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier transform infrared spectroscopyAnbinder, PabloPeruzzo, PabloMartino, MiriamAmalvy, JavierAntioxidant active films, Soybean oil, Oil oxidation, Fourier transform infrared spectroscopy, KineticsAn 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.Fil: Anbinder, Pablo. UNLP (Universidad Nacional de La Plata). INIFTA (Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas). CONICET; ArgentinaFil: Peruzzo, Pablo. UNLP (Universidad Nacional de La Plata). INIFTA (Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas). CONICET; ArgentinaFil: Martino, Miriam. CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos). CONICET; ArgentinaFil: Amalvy, Javier. UNLP (Universidad Nacional de La Plata). INIFTA (Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas). CONICET. CIDEPINT (Centro de Investigación y Desarrollo en Tecnología de Pinturas) CONICET/CICPBA. UTN (Universidad Tecnológica Nacional). CITEMA (Centro de Investigación y Desarrollo en Ciencia y Tecnología de Materiales); ArgentinaPeer Reviewed2019-02-02T22:16:36Z2019-02-02T22:16:36Z2014info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfJournal of Food Engineeringhttp://hdl.handle.net/20.500.12272/341010.1016/j.jfoodeng.2014.11.008engenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/Elsevier Ltd.Atribución (Attribution): En cualquier explotación de la obra autorizada por la licencia será necesario reconocer la autoría (obligatoria en todos los casos). No comercial (Non Commercial): La explotación de la obra queda limitada a usos no comerciales. Sin obras derivadas (No Derivate Works): La autorización para explotar la obra no incluye la posibilidad de crear una obra derivada (traducciones, adaptaciones, etc.).Attribution-NonCommercial-NoDerivatives 4.0 Internacionalreponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacional2025-09-29T14:29:31Zoai:ria.utn.edu.ar:20.500.12272/3410instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2025-09-29 14:29:31.604Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
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
Antioxidant active films, Soybean oil, Oil oxidation, Fourier transform infrared spectroscopy, Kinetics
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
Peruzzo, Pablo
Martino, Miriam
Amalvy, Javier
author Anbinder, Pablo
author_facet Anbinder, Pablo
Peruzzo, Pablo
Martino, Miriam
Amalvy, Javier
author_role author
author2 Peruzzo, Pablo
Martino, Miriam
Amalvy, Javier
author2_role author
author
author
dc.subject.none.fl_str_mv Antioxidant active films, Soybean oil, Oil oxidation, Fourier transform infrared spectroscopy, Kinetics
topic Antioxidant active films, Soybean oil, Oil oxidation, Fourier transform infrared spectroscopy, Kinetics
dc.description.none.fl_txt_mv 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.
Fil: Anbinder, Pablo. UNLP (Universidad Nacional de La Plata). INIFTA (Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas). CONICET; Argentina
Fil: Peruzzo, Pablo. UNLP (Universidad Nacional de La Plata). INIFTA (Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas). CONICET; Argentina
Fil: Martino, Miriam. CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos). CONICET; Argentina
Fil: Amalvy, Javier. UNLP (Universidad Nacional de La Plata). INIFTA (Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas). CONICET. CIDEPINT (Centro de Investigación y Desarrollo en Tecnología de Pinturas) CONICET/CICPBA. UTN (Universidad Tecnológica Nacional). CITEMA (Centro de Investigación y Desarrollo en Ciencia y Tecnología de Materiales); Argentina
Peer Reviewed
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.
publishDate 2014
dc.date.none.fl_str_mv 2014
2019-02-02T22:16:36Z
2019-02-02T22:16:36Z
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 Journal of Food Engineering
http://hdl.handle.net/20.500.12272/3410
10.1016/j.jfoodeng.2014.11.008
identifier_str_mv Journal of Food Engineering
10.1016/j.jfoodeng.2014.11.008
url http://hdl.handle.net/20.500.12272/3410
dc.language.none.fl_str_mv eng
eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Elsevier Ltd.
Atribución (Attribution): En cualquier explotación de la obra autorizada por la licencia será necesario reconocer la autoría (obligatoria en todos los casos). No comercial (Non Commercial): La explotación de la obra queda limitada a usos no comerciales. Sin obras derivadas (No Derivate Works): La autorización para explotar la obra no incluye la posibilidad de crear una obra derivada (traducciones, adaptaciones, etc.).
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
Elsevier Ltd.
Atribución (Attribution): En cualquier explotación de la obra autorizada por la licencia será necesario reconocer la autoría (obligatoria en todos los casos). No comercial (Non Commercial): La explotación de la obra queda limitada a usos no comerciales. Sin obras derivadas (No Derivate Works): La autorización para explotar la obra no incluye la posibilidad de crear una obra derivada (traducciones, adaptaciones, etc.).
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.source.none.fl_str_mv reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
collection Repositorio Institucional Abierto (UTN)
instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
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score 12.559606

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