Effects of Green Tea Extract on Physicochemical and Antioxidant Properties of Polyamide Packaging Film

Authors

1 1Department of Food Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

2 Department of Food Science, Iranian Research Organization for Science & Technology, Tehran, Iran

Abstract

Polyamide 6 has been widely used in food packaging applications and also green tea contains amounts of antioxidant compounds. The aim of this study was investigation of green tea effects on properties of polyamide packaging polymer. Polyamide 6 was dissolved in methanol which was saturated with calcium chloride. The active packaging film was produced by incorporation of methanol green tea extracts at levels of 2.5, 5, 10 and 20% in polyamide solution by solution casting method. Mechanical and barrier properties of polyamide films were investigated using ASTM standards and antioxidant activity of polyamide films was evaluated using DPPH method. Results indicated that green tea extract increased antioxidant properties and tensile and young modulus of polyamide films. Oxygen and water vapor permeability of films were decreased by incorporation of green tea extract into polyamide matrix. Green tea extract improved barrier and tensile properties of polyamide films, however elongation at break reduced as increasing of green tea extract in polyamide-based films significantly (P<0.05).

Keywords


  1. Siripatrawan U., Harte B.R., 2010. Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract. Food Hydrocolloids. 24(8): 770-775.
  2. Wu J., Chen S., Ge S., Miao J., Li J., Zhang Q., 2013. Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract. Food Hydrocolloids. 32(1): 42-51.
  3. Siripatrawan U., Noipha S., 2010. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages. Food Hydrocolloids. 27(1): 102-108.
  4. Vermeiren L., Devlieghere F., Beest M.V., Kruijf N. D., Debever J., 1999. Developments in the active packaging of foods. Trends in Food Sci Technol. 10: 77-86.
  5. Quintavalla S., Vicini L., 2002. Antimicrobial food packaging in meat industry. Meat Sci. 62: 73-380.
  6. Chan E.W.C., Lim Y.Y., Chew Y.L., 2007. Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in Malaysia. Food Chem. 102(4): 1214-1222.
  7. Higdon J.V., Frei B., 2003. Tea catechins and polyphenols: health effects, metabolism and antioxidant functions. Crit Rev Food Sci Nutr. 43: 89-143.
  8. Ford R.A., Marshall H.S.B., 1956. Some Group IV Tetrahalide-Alcohole Complex as Solvents for Polyamides. J Polymer Sci. 22: 350-352.
  9. Gómez-Estaca J., Montero P., Giménez B., Gómez-Guillen M.C., 2007. Effect of functional edible films and high pressure processing on microbiologic and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chem. 105: 511ââ‚‌“520.
  10. Giménez B., Gómez-Guillén M.C., Pérez-Mateos M., Montero P., Márquez-Ruiz G., 2011. Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage. Food Chem. 124; 1393ââ‚‌“1403.
  11. Han J., Castell-Perez M.E., Moreira R.G., 2007. The influence of electron beam irradiation of antimicrobial-coated LDPE/polyamide films on antimicrobial activity and film properties. LWT. 40: 1545-1554.
  12. Ou S., Wang Y., Tang S., Huang C., Jackson M.G., 2005. Role of Ferulic acid in preparing edible films from soy protein isolate. J Food Eng. 70: 205-210.
  13. Blois M.S., 1958. Antioxidant determinations by the use of as table free radical. Nature. 181: 1199-1200.
  14. Swapna Joseph C., Harish Prashanth H.V., Rastogi N.K., Indiramma A.R., Yella Reddy S., Raghavarao K.S. M.S., 2011. Optimum Blend of Chitosan and Poly-(ε-caprolactone) for Fabrication of Films for Food Packaging Applications. Food Bioprocess Technol. 4: 1179-1185.
  15. de Moura M.R.R., Aouada F.A., Avena-Bustillos R.J., McHugh T.H., Krochta J.M., Mattoso L.H.C., 2009. Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles. J Food Eng. 92(4): 448-453.
  16. Jokar M., Abdul Rahman R., Ibrahim N.Z., Chuah Abdullah L., Chin Ping T., 2012. Melt Production and Antimicrobial efficiency of Low Density Polyethylene (LDPE)-Silver Nanocomposite Film. Food Bioprocess Technol. 5: 719-728.