Properties and antioxidant action of actives cassava starch films incorporated with green tea and palm oil extracts

There is an interest in the development of an antioxidant packaging fully biodegradable to increase the shelf life of food products. An active film from cassava starch bio-based, incorporated with aqueous green tea extract and oil palm colorant was developed packaging. The effects of additives on th...

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Bibliographic Details
Published in:	PloS one Vol. 9; no. 9; p. e105199
Main Authors:	Perazzo, Kátya Karine Nery Carneiro Lins, Conceição, Anderson Carlos de Vasconcelos, dos Santos, Juliana Caribé Pires, Assis, Denilson de Jesus, Souza, Carolina Oliveira, Druzian, Janice Izabel
Format:	Journal Article
Language:	English
Published:	United States Public Library of Science 24-09-2014 Public Library of Science (PLoS)
Subjects:	Additives Antioxidants Antioxidants - chemistry Antioxidants - pharmacology Biodegradability Biodegradable materials Biodegradation Biofuels Biology and Life Sciences Butter Carbohydrates Carotenoids Carotenoids - analysis Cassava Chemistry Engineering and Technology Flavonoids Flavonoids - analysis Food Packaging - methods Food production Food science Food Storage - methods Formulations Free radicals Green tea Manihot - chemistry Mechanical properties Membranes, Artificial Motion picture directors & producers Nanocrystals Oxidation Oxidation-Reduction - drug effects Packaging Palm Oil Permeability Peroxide Peroxides - analysis Pharmacy Physical Sciences Plant Extracts - chemistry Plant Extracts - pharmacology Plant Oils - chemistry Polymers Polyphenols Polyphenols - analysis Reproducibility of Results Response surface methodology Shelf life Starch Starch - chemistry Steam Studies Surface Properties Tea Tea - chemistry Thermal properties Thermodynamic properties Thermogravimetry - methods Time Factors Trends Vegetable oils Water vapor
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Summary:	There is an interest in the development of an antioxidant packaging fully biodegradable to increase the shelf life of food products. An active film from cassava starch bio-based, incorporated with aqueous green tea extract and oil palm colorant was developed packaging. The effects of additives on the film properties were determined by measuring mechanical, barrier and thermal properties using a response surface methodology design experiment. The bio-based films were used to pack butter (maintained for 45 days) under accelerated oxidation conditions. The antioxidant action of the active films was evaluated by analyzing the peroxide index, total carotenoids, and total polyphenol. The same analysis also evaluated unpacked butter, packed in films without additives and butter packed in LDPE films, as controls. The results suggested that incorporation of the antioxidants extracts tensile strength and water vapor barrier properties (15 times lower) compared to control without additives. A lower peroxide index (231.57%), which was significantly different from that of the control (p<0.05), was detected in products packed in film formulations containing average concentration of green tea extracts and high concentration of colorant. However, it was found that the high content of polyphenols in green tea extract can be acted as a pro-oxidant agent, which suggests that the use of high concentration should be avoided as additives for films. These results support the applicability of a green tea extract and oil palm carotenoics colorant in starch films totally biodegradable and the use of these materials in active packaging of the fatty products.
Bibliography:	Conceived and designed the experiments: KKNCLP. Performed the experiments: ACVC JCPS DJA. Analyzed the data: KKNCLP COS. Contributed reagents/materials/analysis tools: KKNCLP JID. Wrote the paper: KKNCLP. Competing Interests: Cargill Agrícola SA and Chr Hassen SA donated ingredients used in this study. There are no further patents, products in development or marketed products to declare. This does not alter the authors’ adherence to all the PLOS ONE policies on sharing data and materials.
ISSN:	1932-6203 1932-6203
DOI:	10.1371/journal.pone.0105199