Assessment of the Effective Antioxidant Activity of Edible Films Taking into Account Films-Food Simulants and Films-Environment Interactions

摘要

Six gelatin films incorporating different ratios of sage oil (SO) and hemp oil (HO) were subjected to contact with food simulants and environmental exposure, respectively, for 3 months, at 15 000 lx light intensity, 40 degrees C and 65% relative humidity. The migration and degradation, respectively, of the antioxidants into the simulants as well as their loss in the environment were mathematically modelled. The fastest release rate of antioxidants was noticed in the case of SO : HO 0 : 2 in 85% ethanol while the highest degradation rates were achieved after 18 days in the case of SO : HO 0 : 2 in water and 3% acetic acid and after 22 days in 85% ethanol. The antioxidants from SO : HO 0 : 2 were lost to the largest extent (5.37%) while those from SO : HO 1 : 1 to the lowest extent (3.49%). SO: HO 1 : 1 was selected as the most efficient film, by optimizing the amount of antioxidants available solely for food protection with the longest stability in the simulants. From industrial point of view, the mathematical modelling of the previously mentioned processes allows for the selection of the most effective film from a group with comparable physical-chemical-microbiological properties. Copyright (C) 2016 John Wiley & Sons, Ltd.