Effect of Incorporation of Antioxidant/Oxygen Scavenger in Self-Supported Potato Starch Based Active Packaging Film on Storability of Some Foods

摘要

Self-supported films were prepared by casting technique using a blend of potato starch, plasticizers (glycerol, polyethylene glycol and water), sodium alginate, cross linking agents (calcium chloride) and oxygen scavenging/antioxidant agent like, ironpowder (up to 0.46%), vitamin C (up to 0.10%) or vitamin E (up to 0.16%). The mechanical properties and water vapour permeability of the films were determined. Change in peroxide value of un-refined rice bran oil, packed in pouch made with these films,was investigated during storage. Organoleptic quality of stored groundnut kernels, packed in pouch made of iron powder incorporated films, was compared with groundnut kernels packed in pouch made of control film but containing iron powder in a small sachet inside it. Control film showed ultimate tensile strength (UTS) of 15.2 N/mm~2 with elongation at break of 2.92 %. UTS decreased (to 3-7 N/mm~2) with the addition of active components, while elongation increased to a maximum of 18.0% with the additionof vitamin E. For other antioxidants, it increased up to 5%. Puncture strength was in the order, control > vitamin E> vitamin C > Fe- powder, while tear resistance did not show any general trend. The water vapour permeability of the films was not affected significantly. Peroxide value varied from 35.6 (fresh) to 56.8, 40.6, 36.6 and 61.3 milli-equivalents per 1000g oil, packed with films like control, containing vitamin E (0.16%), commercial film (used for oil packaging), and in open container, respectively; iron powder and vitamin C containing films showed similar change to that of control. Thus, oxidation of oil packed in vitamin E incorporated films was comparable to that in commercial pouches. Ground nut stored in iron powder incorporated film wasliked by most of the people.