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Artículo

Composite films with UV barrier capacity to minimize flavored waters degradation

Passaretti, María GabrielaIcon ; Ninago, Mario DanielIcon ; Di Anibal, Carolina VanesaIcon ; Pacheco, ConsueloIcon ; Vega, Daniel AlbertoIcon ; Villar, Marcelo ArmandoIcon ; Lopez, Olivia ValeriaIcon
Fecha de publicación: 09/2019
Editorial: Elsevier
Revista: Food Packaging and Shelf Life
ISSN: 2214-2894
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Compuestos

Resumen

Secondary packages for commercial flavored waters were developed from composite films to reduce beverage UV degradation. Bottle packs of orange and grapefruit flavored waters (OFW and GFW), were wrapped with films based on high density polyethylene, poly(styrene-b-butadiene-b-styrene), and thermoplastic corn starch (0 and 5% w/w bentonite). A commercial protective film (CPF) was employed as reference. Packs were placed in a UV chamber, and the effect of radiation on beverages was evaluated by colorimetry, UV–vis spectroscopy, vitamin C content (VCC), and total phenolic compounds (TPC). Wrapping films minimized OFW color variation, being this effect more evident employing composite films and comparable to CPF. Use of composite materials as secondary packages reduced the oxidative degradation of natural juices compounds, which is the main responsible of the changes observed by UV–vis spectroscopy. VCC in both flavored waters was too low, therefore after 6 days UV irradiation it could not be detected. Regarding TPC, no protective effect of all studied films was evidenced. Composite films containing 5% w/w bentonite increased UV barrier capacity of studied matrices, being the protective effect more efficient than the corresponding to CPF.
Palabras clave: COLORIMETRIC PARAMETERS , COMPOSITE FILMS , FLAVORED WATERS , SECONDARY PACKAGE , UV DEGRADATION , UV SPECTRA
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/103551
URL: https://www.sciencedirect.com/science/article/abs/pii/S2214289419302054
DOI: http://dx.doi.org/10.1016/j.fpsl.2019.100334
Colecciones
Articulos(CCT - MENDOZA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MENDOZA
Articulos(IFISUR)
Articulos de INSTITUTO DE FISICA DEL SUR
Articulos(INQUISUR)
Articulos de INST.DE QUIMICA DEL SUR
Articulos(PLAPIQUI)
Articulos de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Citación
Passaretti, María Gabriela; Ninago, Mario Daniel; Di Anibal, Carolina Vanesa; Pacheco, Consuelo; Vega, Daniel Alberto; et al.; Composite films with UV barrier capacity to minimize flavored waters degradation; Elsevier; Food Packaging and Shelf Life; 21; 9-2019; 1-9
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