Activated gallic acid as radical and oxygen scavenger in biodegradable packaging film. (March 2022)

• Record Type: Journal Article
• Authors: di Giuseppe, Fabio; Coffigniez, Fanny; Aouf, Chahinez; Guillard, Valérie; Torrieri, Elena
• Is Part Of: Food packaging and shelf life. Volume 31(2022)
• Publication Date: 2022-03
• Subjects: Active packaging -- Biodegradable polymer -- O2 scavenger -- Antiradical -- O2 scavenging modelling; Food -- Packaging -- Periodicals; Food -- Preservation -- Periodicals; Food -- Packaging; Periodicals; 664.0905
• DOI: 10.1016/j.fpsl.2022.100811
• Languages: English
• ISSNs: 2214-2894

Abstract

Abstract: A coupled experimental and modelling approach was developed to characterize the radical inhibition and oxygen scavenger properties of gallic acid/ sodium carbonate mixture included in a PHBV film. PHBV active packaging was produced by thermoforming. In contact with acqueous and fatty food simulants, almost 30% of the initial gallic acid was released into food simulants A (10% ethanol), and D1 (50% ehtanol), where it showed a radical inhibition value (I%) reaching 68 ± 0.1% and 77 ± 0.1% respectively, while no release was observed in food simulant D2 (isooctane). In addition, the active films displayed an O2 scanvenger capacity of 120 mg O2 g −1 GA at room temperature, after 10 days of storage. Models showed a good fitting to experimental data. The PHBV active packaging combining both antiradical and oxygen scavenger activities has high potential for food protection. However, some improvements are still needed to enhance its oxygen barrier capacity and to meet the reglementation. Highlights: PHBV films containing 5% of GA and 2.5% of Na2 CO3 were produced by thermoforming. 30% of GA diffused in food simulant A and D1, leading to high radical inhibition. Maximal O2 absorption capacity reached 581 mg O2 /g of GA for active film. Migration of GA in food simulant and O2 absorption by GA were successfully modelled. Results could be used to design active packaging protecting food from oxidation.