Show simple item record

dc.creatorAnbinder, Pablo
dc.creatorPeruzzo, Pablo
dc.creatorMartino, Miriam
dc.creatorAmalvy, Javier
dc.date.accessioned2019-02-02T22:16:36Z
dc.date.available2019-02-02T22:16:36Z
dc.date.issued2014
dc.identifier.citationJournal of Food Engineeringes_ES
dc.identifier.urihttp://hdl.handle.net/20.500.12272/3410
dc.description.abstractAn active film prepared from waterborne polyurethane incorporated with different concentrations of butylated hydroxytoluene (BHT) and a-tocopherol was developed, and the films’ antioxidant character- istics were studied using soybean oil as food model. The release behavior of additives from such films was studied using isooctane as a simulant fatty food. Antioxidant activity of the films into soybean oil at three experimental conditions was monitored by FTIR spectroscopy. Induction time and the kinetics of the oxi- dation process were followed using different bands of the FT-IR spectra. Films incorporated with 2 wt.% of BHT or a-tocopherol showed enough antioxidant activity to preclude oil oxidation during 60 days at 60 °C in the dark. The results showed that this type of active films could be used for food preservation as part of a packaging containing oils or oily related products.es_ES
dc.formatapplication/pdfes_ES
dc.language.isoenges_ES
dc.language.isoenges_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectAntioxidant active films, Soybean oil, Oil oxidation, Fourier transform infrared spectroscopy, Kineticses_ES
dc.titleEffect of antioxidant active films on the oxidation of soybean oil monitored by Fourier transform infrared spectroscopyes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.holderElsevier Ltd.es_ES
dc.description.affiliationFil: Anbinder, Pablo. UNLP (Universidad Nacional de La Plata). INIFTA (Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas). CONICET; Argentinaes_ES
dc.description.affiliationFil: Peruzzo, Pablo. UNLP (Universidad Nacional de La Plata). INIFTA (Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas). CONICET; Argentinaes_ES
dc.description.affiliationFil: Martino, Miriam. CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos). CONICET; Argentinaes_ES
dc.description.affiliationFil: Amalvy, Javier. UNLP (Universidad Nacional de La Plata). INIFTA (Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas). CONICET. CIDEPINT (Centro de Investigación y Desarrollo en Tecnología de Pinturas) CONICET/CICPBA. UTN (Universidad Tecnológica Nacional). CITEMA (Centro de Investigación y Desarrollo en Ciencia y Tecnología de Materiales); Argentinaes_ES
dc.description.peerreviewedPeer Reviewedes_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_ES
dc.type.snrdinfo:ar-repo/semantics/artículoes_ES
dc.rights.useAtribución (Attribution): En cualquier explotación de la obra autorizada por la licencia será necesario reconocer la autoría (obligatoria en todos los casos). No comercial (Non Commercial): La explotación de la obra queda limitada a usos no comerciales. Sin obras derivadas (No Derivate Works): La autorización para explotar la obra no incluye la posibilidad de crear una obra derivada (traducciones, adaptaciones, etc.).es_ES
dc.rights.useAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.identifier.doi10.1016/j.jfoodeng.2014.11.008


Files in this item

Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record

info:eu-repo/semantics/openAccess
Except where otherwise noted, this item's license is described as info:eu-repo/semantics/openAccess