2019-02-022019-02-022014Journal of Food Engineeringhttp://hdl.handle.net/20.500.12272/3410An 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.application/pdfenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/Antioxidant active filmsSoybean oilOil oxidationFourier transform infrared spectroscopyKineticsinfo:eu-repo/semantics/articleElsevier Ltd.Atribución (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.).Attribution-NonCommercial-NoDerivatives 4.0 Internacional10.1016/j.jfoodeng.2014.11.008