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Stability of O/W emulsions packed with PLA film with incorporated rosemary and thyme

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Abstract

Active packaging is a promising technology for food industry. In this study, polylactic acid (PLA) films were prepared with dry or lyophilized plants of thyme and rosemary. These plants are an abundant, inexpensive source of polyphenolic antioxidant. Oil-in-water (O/W) emulsions were made, covered by the different PLA films and stored for 30 days. The lipid oxidation was measured by peroxide value and thiobarbituric acid-reactive substances assays. The lyophilized rosemary extract (LRE) and lyophilized thyme extract used in PLA films, resulted in enhanced oxidative stability of emulsions. PLA film with LRE was the most effective to protect of O/W emulsion at 33 ± 1 °C for 20 days according to guideline by the Codex Alimentarius (<10 meq/kg), regarding the control that exceeds this value to 5 days. The prepared PLA films were characterized to determine the effect of rosemary and thyme on thermal properties and thermo-oxidative stability of the films. In addition, the migration behavior was evaluated in contact with food simulants. PLA antioxidant active packaging could reduce the need of adding antioxidants directly in food products, increasing the shelf life.

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Acknowledgements

We appreciate the given financing by Universitat Politècnica de Catalunya (UPC) and collaboration provided by KTH University. Master student Maria Skogsberg from KTH Royal Institute of Technology is acknowledged for preparation and basic characterization of the PLA films.

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Authors and Affiliations

  1. Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal 647, 08028, Barcelona, Spain

    Gabriela Gallego & María Pilar Almajano

  2. Department of Fibre and Polymer Technology, KTH Royal Institute of Technology, 100 44, Stockholm, Sweden

    Minna Hakkarainen

Authors
  1. Gabriela Gallego
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  2. Minna Hakkarainen
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  3. María Pilar Almajano
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Correspondence to Minna Hakkarainen or María Pilar Almajano.

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This study does not contain any experiment involving human or animal subjects.

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Gallego, G., Hakkarainen, M. & Almajano, M.P. Stability of O/W emulsions packed with PLA film with incorporated rosemary and thyme. Eur Food Res Technol 243, 1249–1259 (2017). https://doi.org/10.1007/s00217-016-2829-3

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  • DOI: https://doi.org/10.1007/s00217-016-2829-3

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