Release of butylated hydroxytoluene from an active film packaging to asadero cheese and its effect on oxidation and odor stability

C. D. Soto-Cantú, A. Z. Graciano-Verdugo, E. Peralta, A. R. Islas-Rubio, A. González-Córdova, A. González-León, H. Soto-Valdez*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

40 Scopus citations

Abstract

Antioxidant active packaging consisting of coextruded films made of low density polyethylene (LDPE) added with 0, 8, and 14 mg/g of butylated hydroxytoluene (BHT) and polyamide 6/66 were fabricated. The release of BHT from the films to Asadero cheese was determined. Most of the BHT was diffused from the LDPE layer to the cheese during the first 20 d of storage at 5°C. Diffusion coefficient for the diffusion of BHT from the films 8 and 14 to the cheese was calculated as 6.24E-12 and 6.26E-12 cm2/s, respectively. The release of BHT from the film added with 8 mg/g of the antioxidant in the LDPE layer complied with the legal limit established for food products. However, the film added with 14 mg/g of the antioxidant exceeded that limit. The film added with 8 mg/g of BHT maintained the same levels of oxidized odor from 20 to 100 d of storage.

Original languageEnglish
Pages (from-to)11-19
Number of pages9
JournalJournal of Dairy Science
Volume91
Issue number1
DOIs
StatePublished - Jan 2008
Externally publishedYes

Bibliographical note

Funding Information:
This work was supported by funds from SAGARPA/CONACYT/COFUPRO (2003 C01 095), Fundación Produce Sonora and Qualyplast (Obregón, Mexico). We are very grateful for the assistance of Jesú s Villalpando Olmos, Ximena Valenzuela, Cipactli Yuridia Meza Cueto, Juan José Arreola Ordaz, and Humberto González Ríos. This work is part of the multinational project CYTED XI.21.

Keywords

  • Antioxidant packaging
  • Asadero cheese
  • Butylated hydroxytoluene
  • Migration

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