|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|
|Published in:||Food Packaging and Shelf Life|
|Publisher / Ed. Institution:||Elsevier|
|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.|
|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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