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首页> 外文会议>Food Contact Polymers International Conference >IMPROVING FOOD PROTECTION BY THE ADDITION OF NATURAL ANTIOXIDANT COMPOUNDS INTO FOOD CONTACTING POLYMERS
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IMPROVING FOOD PROTECTION BY THE ADDITION OF NATURAL ANTIOXIDANT COMPOUNDS INTO FOOD CONTACTING POLYMERS

机译：通过将天然抗氧化剂化合物加入食物接触聚合物来改善食物保护

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Polymer formulations to manufacture food packages generally include a mixture of synthetic antioxidants to reduce degradation of the material during the thermo-mechanical manufacturing process and the posterior use as food package.Such compounds commonly succeed in the protection of the material but the migration of these compounds or their byproducts into food can change the organoleptic quality of the product or,even worse,can induce toxicity.At present,many works are focused on the development of new polymer formulas in which the antioxidants are selected among food additives or natural compounds with antioxidant activity.These compounds would protect the package without compromising food safety.Another trend in food packaging includes the development of active packaging technologies in which the package is designed to purposely release or retain compounds to maintain or even increase food quality.Antioxidants obtained from plants extracts are among active agents which could improve food stability.Besides protecting the package material,the natural antioxidant compounds present within the package walls could be controllably released into the food,protecting the food from oxidation and eventually increasing the nutritional value of the contained product.In this presentation,we will show diverse polymeric films formulated with natural antioxidants compounds,such as a-tocopherol,quercetin,catechin or thymol.The kinetics and the extent of their release depend significantly on the type of food.The radical scavenging capacity of food simulants exposed to the active films confirmed that the development of antioxidant active packages is possible.
机译：制造食品包装的聚合物制剂通常包括合成抗氧化剂的混合物，以减少热机械制造过程中材料的降解，作为食品包装的后部用途。余量化合物通常成功地保护材料但是这些化合物的迁移。这些化合物的迁移或者它们的副产品可以改变产品的感官质量，或者甚至更差，可以诱导毒性。目前，许多作品专注于新的聚合物公式的开发，其中抗氧化剂在食品添加剂或天然化合物中选择抗氧化剂这些化合物将保护包装在不损害食品安全的情况下保护包装。食品包装中的其他趋势包括开发主动包装技术，其中包装设计用于释放或保留化合物以维持或甚至增加食物质量。从植物中获得的含氧化物提取物是可以改善的积极代理人食物稳定性。保护包装材料，包装壁内的天然抗氧化剂可以可控地释放到食物中，保护食物免受氧化，并最终增加所含产品的营养价值。在此演示文稿中，我们将显示多样化用天然抗氧化剂化合物配制的聚合物薄膜，例如α-生育酚，槲皮素，儿茶素或胸鼠。动力学和其释放程度显着取决于食物的类型。暴露于活性膜的食物模拟的根治性清除能力证实了这一点抗氧化活性包装的发展是可能的。

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