Effect of HPMC-Anthocyanin Packaging Color and Oxygen Permeability on Salmon Oil Preservation
Résumé
Antioxidant food packaging films were successfully developed by incorporation of anthocyanin compound (liquid extract from natural sources) into hydroxypropyl methylcellulose matrix. Film color and oxygen barrier properties were measured. Red color of films containing anthocyanin compound (AC) showed good control of light transmission in comparison with control (transparent) films. Barrier properties of these films showed that addition of AC decreased oxygen permeability, possibly due to hydrogen bonding between polymer OH groups and those of anthocyanin compound. The effectiveness of bioactive films was investigated by packaging salmon oil. Changes in oil color, headspace oxygen consumption, conjugated dienes, polyene index, and C-H stretching vibration of cis-double bond (=CH) showed that, in general, AC films improved salmon oil stability. Films with 2, 3, and 4 % (v/v) AC offered the best protection against lipid oxidation due to improved barrier properties against light and oxygen.