期刊
FOOD CHEMISTRY
卷 196, 期 -, 页码 842-847出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.10.029
关键词
Active packaging; Iron chelation; Food quality; Hydroxamate; Surface modification; Biofunctional materials
资金
- United States Department of Agriculture National Institute of Food and Agriculture (USDA NIFA) [2012-67017-30157]
- Peter Salmon Graduate Fellowship (Dept of Food Science, UMass Amherst)
- Northeast Alliance for Graduate Education and the Professoriate Fellowship
Many packaged foods utilize synthetic chelators (e.g. ethylenediaminetetraacetic acid, EDTA) to inhibit iron-promoted oxidation or microbial growth which would result in quality loss. To address consumer demands for all natural products, we have previously developed a non-migratory iron chelating active packaging material by covalent immobilization of polyhydroxamate and demonstrated its efficacy in delaying lipid oxidation. Herein, we demonstrate the ability of this hydroxamate-functionalized iron chelating active packaging to retain iron chelating capacity; even in the presence of competing ions common in food. Both immobilized and soluble hydroxamate chelators retained iron chelating capacity in the presence of calcium, magnesium, and sodium competing ions, although at pH 5.0 the presence of calcium reduced immobilized hydroxamate iron chelation. A strong correlation was found between calorimetric and mass spectral analysis of iron chelation by the chelating packaging material. Such chelating active packaging may support reducing additive use in product formulations, while retaining quality and shelf life. (C) 2015 Elsevier Ltd. All rights reserved.
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