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Influence of ?-tocopherol concentration on the stability of linoleic acid and the properties of low-density polyethylene
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID-id: 0000-0002-8796-9070
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
2000 (engelsk)Inngår i: Packaging technology & science, ISSN 0894-3214, E-ISSN 1099-1522, Vol. 13, nr 1, s. 19-28Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

In food packaging applications where low-density polyethylene (LDPE) film containing ?-tocopherol is used, the antioxidant may have a dual function, i.e. to protect the polymer from oxidative degradation during processing, and to delay the onset of oxidation of the packaged foodstuff during storage. Incorporation of high levels of ?-tocopherol into LDPE film was found to inhibit oxidation of a linoleic acid emulsion stored in contact with the film at 6°C. However, the presence of 360 ppm caused changes in mechanical properties and an increase in oxygen transmission. Levels as high as 3400 ppm ?-tocopherol also caused yellowing and reduction in crystallinity of the material. Thus, the use of high amounts of ?-tocopherol in LDPE, which might be needed in active packaging applications, requires careful consideration of the protective requirements for each specific food and the maintenance of the desired properties of the packaging material.

sted, utgiver, år, opplag, sider
2000. Vol. 13, nr 1, s. 19-28
Emneord [en]
Food Engineering
Emneord [sv]
Livsmedelsteknik
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-9322DOI: 10.1002/(SICI)1099-1522(200001/02)13:1<19::AID-PTS492>3.0.CO;2-BOAI: oai:DiVA.org:ri-9322DiVA, id: diva2:967197
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2023-06-08bibliografisk kontrollert

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