• Title of article

    Development of oxygen scavenging system containing a natural free radical scavenger and a transition metal

  • Author/Authors

    Byun، نويسنده , , Y. and Darby، نويسنده , , D. and Cooksey، نويسنده , , K. and Dawson، نويسنده , , P. and Whiteside، نويسنده , , S.، نويسنده ,

  • Issue Information
    روزنامه با شماره پیاپی سال 2011
  • Pages
    5
  • From page
    615
  • To page
    619
  • Abstract
    A natural free radical scavenger, α-tocopherol, and a transition metal in an oxygen scavenging system were evaluated as a possible oxygen scavenger. The effects of α-tocopherol, transition metal, moisture, and thermal processing on oxygen scavenging capability were investigated. An initial, cup headspace oxygen content (%) of 20.9% was decreased to 18.0% after thermal processing and 60 days of storage at room temperature when the oxygen scavenging system containing α-tocopherol (500 mg) and transition metal (100 mg) was utilised. α-Tocopherol and a transition metal were required for optimum oxygen scavenging capability, otherwise the oxygen scavenging capability decreased. The oxygen content (%) decreased further to 17.1% when the amount of transition metal increased from 100 to 150 mg. In this research, α-tocopherol (500 mg) and transition metal (150 mg) had an oxygen scavenging capacity of 6.72 ml O2/g and an oxygen scavenging rate of 0.11 ml O2/g•day. Results indicated that α-tocopherol and transition metal in oxygen scavenging system coupled with thermal processing can be used as an effective oxygen scavenger.
  • Keywords
    ?-Tocopherol , Free radical scavenger , oxygen scavenger , transition metal , thermal processing
  • Journal title
    Food Chemistry
  • Serial Year
    2011
  • Journal title
    Food Chemistry
  • Record number

    1963098