Page 390 - Natural Antioxidants, Applications in Foods of Animal Origin

Control of Lipid Oxidation in Muscle Food 369
VetBooks.ir 9 Machinability and processability of the bioactive packaging on the

packaging line materials.

A suitable selection of the antioxidant compound to be incorporated in
the packaging material is crucial. The antioxidant compound and the pack-
aging material should be compatible in order to achieve a homogeneous
distribution, and the partition coefficients of the antioxidant in the different
phases should favor its release to the food or headspace (Gómez-Estaca et
al., 2014). Once released, the solubility characteristics of the antioxidant
can determine its effectiveness, and therefore the type of antioxidant should
be selected as a function of the type of food. Non-polar antioxidants would
seem to be more suitable for foods with high lipid content and vice versa.
Lee (2014) noticed that maximum effectiveness of antioxidant packaging
systems can be achieved by fitting the antioxidant release rate with the lipid
oxidation rate. Mathematical models of diffusion probed to be a valuable
tool to predict the release profile of antioxidants into food systems (Piringer,
2000).
There are two main modes of action for antioxidant packages: The scav-
enging of undesirable compounds such as oxygen, radical oxidative species
or metal ions from the headspace or from the food and the release of anti-
oxidants to the food (Gómez-Estaca et al., 2014). Among active antioxidant
packaging materials, oxygen scavengers are the ones that are being most
widely produced by the extrusion technique. Oxygen scavengers are able
to inhibit the growth of aerobic bacteria and molds, and stop alterations of
pigments, and flavors to avoid discoloration in meat products (Vermeiren
et al., 1999). According to Day (2001), oxygen scavenging adhesive labels
are being used for a range of sliced cooked and cured meat products which
are susceptible to deleterious color changes induced by oxygen. The most
common oxygen scavengers consist of small size oxygen-permeable sachets
that contain an iron-based powder along with a catalyst. These types of scav-
engers react with water that is produced by the packaged food and generate
a hydrated metallic agent which is able to scavenge oxygen and convert it
to a stable oxide. Iron and ferrous oxide fine powders, ascorbic acid, some
nylons, photosensitive dyes and unsaturated hydrocarbons are being used
in the manufacture of extruded films with oxygen scavenging properties, as
has been reported in previous reviews (Lopez Rubio et al., 2004; Brody et
al., 2008).
Another popular group of active packaging systems are moisture
absorbers. Several companies manufacture moisture absorbers in the form
of sachets, pads, sheets, or blankets. For packaged dried food applications,