Copy For Citation
AYRANCI E., TUNÇ S.
FOOD CHEMISTRY, vol.80, pp.423-431, 2003 (SCI-Expanded)
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Publication Type:
Article / Article
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Volume:
80
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Publication Date:
2003
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Journal Name:
FOOD CHEMISTRY
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Journal Indexes:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Page Numbers:
pp.423-431
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Akdeniz University Affiliated:
Yes
Abstract
A method involving the ?ow of O 2 and N 2 gasses from the two sides of an edible ?lm coupled with a simple wet chemical analysis
at the end, was developed to measure the oxygen permeability of edible ?lms. The proposed method was employed to determine the
oxygen permeability of methyl cellulose (MC)-based edible ?lms of various composition with the aim of ?nding the optimum
composition for minimising oxidative degradation of foods. The e?ects of the presence of stearic acid (SA), ascorbic acid (AA) and citric acid (CA), in varying amounts in the ?lm composition, on the oxygen permeability (OP) of MC based edible ?lms were examined. The OP increased with increasing SA content of the ?lm and decreased with the inclusion of AA or CA in the ?lm composition. The ?lms, with various compositions and with the measured oxygen permeabilities, were then applied to mushrooms (Agaricus bisporus) and cauli?ower (Brassica botrytis). It was found, from the analysis of these coated foods, that the coatings
containing antioxidants slowed the browning reactions and reduced the vitamin C loss in both foods, the e?ects being greater in cauli?ower. Moreover, the moisture loss of coated foods was less than that of uncoated.