Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film

Faas, Nicole; Röcker, Bettina; Smrke, Samo; Yeretzian, Chahan; Yildirim, Selçuk

doi:10.1016/j.fpsl.2020.100488

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film
Authors:	Faas, Nicole Röcker, Bettina Smrke, Samo Yeretzian, Chahan Yildirim, Selçuk
et. al:	No
DOI:	10.1016/j.fpsl.2020.100488
Published in:	Food Packaging and Shelf Life
Volume(Issue):	24
Issue:	100488
Issue Date:	2020
Publisher / Ed. Institution:	Elsevier
ISSN:	2214-2894
Language:	English
Subjects:	Oxygen scavenger; Palladium; Active packaging; Lipid oxidation; Linseed oil
Subject (DDC):	663: Beverage technology
Abstract:	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
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Chemistry and Biotechnology (ICBT)
Appears in collections:	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.