The Study of Oxygen Scavenger Films with Nature Antioxidant Material
|Keywords:||綠茶;橘皮;麻竹葉;脫氧膜;天然抗氧化物質;維生素C;green tea;orange peel;bamboo leaf;scavenging film;antioxidant;Vit C||Issue Date:||2006||Abstract:||
脫氧膜主要為高分子聚合物（polymer）、可被氧化之物質（oxidizable compounds）與催化劑（catalyst）之組合，本研究以利用脫氧膜在水中的脫氧量及脫氧速率為主要指標，並輔以氣相層析儀分析包裝上部空氣組成，發現以低密度聚乙烯（LDPE）加上2% 綠茶酒精萃取物粉末與0.1% 硫酸銅所製備之脫氧膜，具有最佳的脫氧效能。在300ml水中，儲存第一天及第十天分別可達到0.03844 mg/cm2及0.0964 mg/cm2之脫氧效果。以實驗室規模的熱壓成型機及商業生產用之押出機所製備之上述脫氧膜，在脫氧效能上並無太大差別。
Oxygen is one of the major factors of the deterioration of foods. The presence of oxygen may decrease the shelf-life of the foods. Using oxygen scavengers on foods can reduce the undesirable effects caused by oxygen. The purpose of this study was to develop the oxygen scavenger film for liquid foods with natural material.
The major components of oxygen scavenger films are polymer, oxidizable compounds, and catalyst. In this study, mainly, the oxygen scavenging capacity and oxygen scavenging rate of the oxygen scavenger film in water were determined. Additionally, the compositions of the head space gas of packaging were measured for evaluating the performance of the films. The results showed that the film composed of low density polyethylene (LDPE), 2% green tea 50% methanol extracted powder, and 0.1% CuSO4 had the best oxygen scavenging efficiency. During 2 and 10 days, the oxygen removed rate of the film was 0.03844 mg/cm2 and 0.0964 mg/cm2, respectively, from 300 ml water. The oxygen scavenging efficiency of films produced by thermal compressor was as much as that made by the extruder.
The physical properties analyses conducted by Instron indicated that
addition of 2% green tea powder extracted with 50% methanol decreased the tensile strength and elongation of the LDPE film. On the other hand, cause we added nature antioxidant component to replace artificial antioxidant component, we have not to worry about metal migration problem. We filled the model solution into PP bottle, and the oxygen scavenger film or was used as the cap gasket. After storing at 4℃ for 15 days, the dissolved oxygen contents of the model solution were significantly lower than that of the control groups.
|Appears in Collections:||食品科技研究所|
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