| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film |
| Autor/-in: | Faas, Nicole Röcker, Bettina Smrke, Samo Yeretzian, Chahan Yildirim, Selçuk |
| et. al: | No |
| DOI: | 10.1016/j.fpsl.2020.100488 |
| Erschienen in: | Food Packaging and Shelf Life |
| Band(Heft): | 24 |
| Heft: | 100488 |
| Erscheinungsdatum: | 2020 |
| Verlag / Hrsg. Institution: | Elsevier |
| ISSN: | 2214-2894 |
| Sprache: | Englisch |
| Schlagwörter: | Oxygen scavenger; Palladium; Active packaging; Lipid oxidation; Linseed oil |
| Fachgebiet (DDC): | 663: Getränketechnologie |
| Zusammenfassung: | Oxygen scavenging film based on a catalytic system with palladium (CSP) was used to prevent lipid oxidation in linseed oil. Linseed oil was packaged under normal (NA) or modified atmosphere with 2 vol% oxygen (MA) with or without the CSP and stored at 45 °C for 6 months in darkness. To evaluate the evolution of primary and secondary oxidation products, conjugated dienes/trienes, peroxide and para-anisidine values were measured. Additionally, volatile oxidation products in the headspace were analyzed. While a significantly higher level of oxidation products was measured in linseed oil stored under NA compared to MA without CSP, thresholds indicating good quality oil based on the peroxide value (15 milliequivalents O2/g oil) and the para-anisidine value (2 absorbance units/g oil) were exceeded under both packaging conditions. In packages with the CSP, however, removal of headspace oxygen kept oxidation parameters below these thresholds, indicating good quality oil over the whole storage period. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/20620 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Chemie und Biotechnologie (ICBT) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Faas, N., Röcker, B., Smrke, S., Yeretzian, C., & Yildirim, S. (2020). Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film. Food Packaging and Shelf Life, 24(100488). https://doi.org/10.1016/j.fpsl.2020.100488
Faas, N. et al. (2020) ‘Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film’, Food Packaging and Shelf Life, 24(100488). Available at: https://doi.org/10.1016/j.fpsl.2020.100488.
N. Faas, B. Röcker, S. Smrke, C. Yeretzian, and S. Yildirim, “Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film,” Food Packaging and Shelf Life, vol. 24, no. 100488, 2020, doi: 10.1016/j.fpsl.2020.100488.
FAAS, Nicole, Bettina RÖCKER, Samo SMRKE, Chahan YERETZIAN und Selçuk YILDIRIM, 2020. Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film. Food Packaging and Shelf Life. 2020. Bd. 24, Nr. 100488. DOI 10.1016/j.fpsl.2020.100488
Faas, Nicole, Bettina Röcker, Samo Smrke, Chahan Yeretzian, and Selçuk Yildirim. 2020. “Prevention of Lipid Oxidation in Linseed Oil Using a Palladium-Based Oxygen Scavenging Film.” Food Packaging and Shelf Life 24 (100488). https://doi.org/10.1016/j.fpsl.2020.100488.
Faas, Nicole, et al. “Prevention of Lipid Oxidation in Linseed Oil Using a Palladium-Based Oxygen Scavenging Film.” Food Packaging and Shelf Life, vol. 24, no. 100488, 2020, https://doi.org/10.1016/j.fpsl.2020.100488.
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