Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life
To extend the shelf-life of packaged donut without the addition of preservative, polypropylene-based active composite films loaded with a combination of sorbic acid, BHA and BHT were prepared by the extrusion moulding method: T<sub>1</sub> (Control-pure PP-film), T<sub>2</sub>...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/21/5197 |
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| author | Seyedeh Homa Fasihnia Seyed Hadi Peighambardoust Seyed Jamaleddin Peighambardoust Abdulrasoul Oromiehie Maral Soltanzadeh Mirian Pateiro Jose M. Lorenzo |
| author_facet | Seyedeh Homa Fasihnia Seyed Hadi Peighambardoust Seyed Jamaleddin Peighambardoust Abdulrasoul Oromiehie Maral Soltanzadeh Mirian Pateiro Jose M. Lorenzo |
| author_sort | Seyedeh Homa Fasihnia |
| collection | DOAJ |
| description | To extend the shelf-life of packaged donut without the addition of preservative, polypropylene-based active composite films loaded with a combination of sorbic acid, BHA and BHT were prepared by the extrusion moulding method: T<sub>1</sub> (Control-pure PP-film), T<sub>2</sub> (PP-BHT1%-SA2%), T<sub>3</sub> (PP-BHA3%-SA2%) and T<sub>4</sub> (PP-BHT1%-BHA1%-SA2%). The incorporation of active additives enhanced water vapour permeability (WVP) and increased oxygen permeability of films. Active films had higher antioxidant activity than pure PP in the order T<sub>4</sub> > T<sub>2</sub> > T<sub>3</sub> (89.11, 83.40 and 79.16%). In vitro examinations demonstrated a significant antibacterial effect on <i>Escherichia coli</i> and <i>S. aureus</i> growth. Overall migration was not significantly different for watery food simulants, while in acidic and fatty foods increased it significantly. The effect of the active films on the fried and packaged donut samples showed significantly higher moisture contents and peroxide values, while acidity was lower. T<sub>2</sub> film is proposed due to the preservation of the intrinsic properties of the film, increasing the storage period up to 25 to 50 days. |
| first_indexed | 2024-03-10T15:01:10Z |
| format | Article |
| id | doaj.art-841a5df4d9974cc8bb3e599a153d62f2 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T15:01:10Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-841a5df4d9974cc8bb3e599a153d62f22023-11-20T20:12:56ZengMDPI AGMolecules1420-30492020-11-012521519710.3390/molecules25215197Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-LifeSeyedeh Homa Fasihnia0Seyed Hadi Peighambardoust1Seyed Jamaleddin Peighambardoust2Abdulrasoul Oromiehie3Maral Soltanzadeh4Mirian Pateiro5Jose M. Lorenzo6Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, IranDepartment of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, IranFaculty of Chemical and Petroleum Engineering, University of Tabriz, Tabriz 5166616471, IranDepartment of Polymer Engineering, Faculty of Engineering, Islamic Azad University, Southern Tehran Branch, Tehran 1584743311, IranDepartment of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, IranCentro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainTo extend the shelf-life of packaged donut without the addition of preservative, polypropylene-based active composite films loaded with a combination of sorbic acid, BHA and BHT were prepared by the extrusion moulding method: T<sub>1</sub> (Control-pure PP-film), T<sub>2</sub> (PP-BHT1%-SA2%), T<sub>3</sub> (PP-BHA3%-SA2%) and T<sub>4</sub> (PP-BHT1%-BHA1%-SA2%). The incorporation of active additives enhanced water vapour permeability (WVP) and increased oxygen permeability of films. Active films had higher antioxidant activity than pure PP in the order T<sub>4</sub> > T<sub>2</sub> > T<sub>3</sub> (89.11, 83.40 and 79.16%). In vitro examinations demonstrated a significant antibacterial effect on <i>Escherichia coli</i> and <i>S. aureus</i> growth. Overall migration was not significantly different for watery food simulants, while in acidic and fatty foods increased it significantly. The effect of the active films on the fried and packaged donut samples showed significantly higher moisture contents and peroxide values, while acidity was lower. T<sub>2</sub> film is proposed due to the preservation of the intrinsic properties of the film, increasing the storage period up to 25 to 50 days.https://www.mdpi.com/1420-3049/25/21/5197active packagingmigrationsweet snacksantioxidantantimicrobial |
| spellingShingle | Seyedeh Homa Fasihnia Seyed Hadi Peighambardoust Seyed Jamaleddin Peighambardoust Abdulrasoul Oromiehie Maral Soltanzadeh Mirian Pateiro Jose M. Lorenzo Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life Molecules active packaging migration sweet snacks antioxidant antimicrobial |
| title | Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life |
| title_full | Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life |
| title_fullStr | Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life |
| title_full_unstemmed | Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life |
| title_short | Properties and Application of Multifunctional Composite Polypropylene-Based Films Incorporating a Combination of BHT, BHA and Sorbic Acid in Extending Donut Shelf-Life |
| title_sort | properties and application of multifunctional composite polypropylene based films incorporating a combination of bht bha and sorbic acid in extending donut shelf life |
| topic | active packaging migration sweet snacks antioxidant antimicrobial |
| url | https://www.mdpi.com/1420-3049/25/21/5197 |
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