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Title: Development of antioxidant food packaging materials with controlled release properties
Authors: Gemili, Seyhun
Yemenicioğlu, Ahmet
Alsoy Altınkaya, Sacide
Keywords: Film preparation
Antioxidant packaging
Cellulose acetate
Controlled release
L-ascorbic acid
Issue Date: Feb-2010
Publisher: Elsevier Ltd.
Source: Gemili, S., Yemenicioğlu, A., and Alsoy Altınkaya, S. (2010). Development of antioxidant food packaging materials with controlled release properties. Journal of Food Engineering, 96(3), 325-332. doi:10.1016/j.jfoodeng.2009.08.020
Abstract: In this study, cellulose acetate (CA) films with different morphological features were prepared in order to control the release rates of low molecular weight natural antioxidants, L-ascorbic acid and L-tyrosine. Increasing CA content in the casting solution decreased the average pore size and porosity of the films, thus, reduced the diffusion rates of both antioxidants through the films. Although both antioxidants have similar molecular weights, L-tyrosine released into water much more slowly than L-ascorbic acid. The highest antioxidant activity in release test solutions was observed with highly porous L-tyrosine containing films. However, when the porosity of the films reduced, the antioxidant activity of L-ascorbic acid released into solution was found to be higher due to trapping of significant amount of L-tyrosine in dense films. The use of different antioxidants caused different changes in morphological and mechanical properties of the CA films. Varying the structural features of the films with the preparation conditions or using different surfaces of the films allowed the controlled release of each antioxidant. © 2009 Elsevier Ltd. All rights reserved.
ISSN: 0260-8774
Appears in Collections:Chemical Engineering / Kimya Mühendisliği
Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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