Investigation on food packaging polymers: Effects on vegetable oil oxidation

Keqing Hu, Zongyao Huyan, Shaoxuan Ding, Yaoyao Dong, Xiuzhu Yu*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

Polyethylene (PE), polypropylene (PP), polyamide (PA), and polyethylene terephthalate (PET) surfaces and particles were employed to study effects of polymer materials on linseed oil, peanut oil, rapeseed oil and sunflower seed oil oxidation. The surface types of the materials, hydroperoxide content and volatile in oils were determined by contact angle, Fourier transform infrared spectroscopy and gas chromatography-mass spectrometry. Oils on PP surfaces underwent a more rapid oxidation, followed by PA, PE and PET. Except PP sets, this order was consistent with surface hydrophilicity of polymers. Further study using polymer particles avoiding packaging barrier suggested this was probably due to barrier factors. Although PE surfaces allowed oil to have lower content of hydroperoxides, it can promote oil hydroperoxide decomposition into volatile products. Surface types of polymer materials are correlated with oxidation of contacted oil, and these surfaces can also affect the oil secondary oxidation and the degradation of oxidation products.

Original languageEnglish
Article number126299
JournalFood Chemistry
Volume315
DOIs
Publication statusPublished - 15 Jun 2020

Keywords

  • Contact angles
  • Packaging polymer
  • Vegetable oil oxidation
  • Volatile compounds

Fingerprint Dive into the research topics of 'Investigation on food packaging polymers: Effects on vegetable oil oxidation'. Together they form a unique fingerprint.

  • Cite this