Active food packaging of cellulose acetate: Storage stability, protective effect on oxidation of riboflavin and release in food simulants

Renato Queiroz Assis; Carlos Henrique Pagno; Liana Stoll; Polliana D'Angelo Rios; Alessandro de Oliveira Rios; Florencia Cladera Olivera

doi:10.1016/j.foodchem.2021.129140

Active food packaging of cellulose acetate: Storage stability, protective effect on oxidation of riboflavin and release in food simulants

Food Chem. 2021 Jul 1:349:129140. doi: 10.1016/j.foodchem.2021.129140. Epub 2021 Feb 4.

Authors

Renato Queiroz Assis¹, Carlos Henrique Pagno¹, Liana Stoll¹, Polliana D'Angelo Rios², Alessandro de Oliveira Rios³, Florencia Cladera Olivera¹

Affiliations

¹ Department of Food Science, Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Campus do Vale, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil.
² Department of Forest Engineering, State University of Santa Catarina (UDESC), Av. Luiz de Camões, 2090, 88520-000 Lages, Santa Catarina, Brazil.
³ Department of Food Science, Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Campus do Vale, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil. Electronic address: alessandro.rios@ufrgs.br.

PMID: 33582545
DOI: 10.1016/j.foodchem.2021.129140

Abstract

In this work, cellulose acetate films were prepared with the incorporation of different carotenoids (lycopene, norbixin, and zeaxanthin). The effect of adding these natural antioxidants was evaluated through stability during storage under controlled conditions (temperature and light), degradation rate coefficient, release in food simulants and protective effect on oxidation of vitamin B₂. During storage at 25 °C or 40 °C the light showed a greater effect on the stability of the carotenoids, with significant increase in reaction constants (k) and decrease in half-life (t_1/2). The degradation of the carotenoids was followed by a variation in the color parameters and mechanical properties. The films with norbixin showed the highest barrier to the transmission of UV-Vis light, consequently preserving 72% of a vitamin B₂ stored under a photooxidative environment. Lycopene presented a higher release rate than norbixin and zeaxanthin to a fatty food simulant.

Keywords: Active packaging; Barrier properties; Carotenoids; Release; Stability; Storage.

MeSH terms

Carotenoids / chemistry*
Cellulose / analogs & derivatives*
Cellulose / chemistry
Color
Food Packaging / methods*
Food Storage / methods*
Oxidation-Reduction

Substances

Carotenoids
acetylcellulose
Cellulose
norbixin