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dc.contributor.authorOtero Pazos, Pablo
dc.contributor.authorSendón García, Raquel
dc.contributor.authorMartínez, Ismael
dc.contributor.authorAurrekoetxea, G.P.
dc.contributor.authorAngulo, Inmaculada
dc.contributor.authorRodríguez Bernaldo de Quirós, Ana Isabel
dc.date.accessioned2020-05-20T19:09:00Z
dc.date.available2020-05-20T19:09:00Z
dc.date.issued2018
dc.identifier.citationPablo Otero-Pazos, Raquel Sendón, Ismael Martínez, Goizane P. Aurrekoetxea, Inmaculada Angulo & Ana Rodríguez-Bernaldo de Quirós (2018) Evaluation of oxygen absorber system effectiveness in butter containers, CyTA - Journal of Food, 16:1, 205-212, DOI: 10.1080/19476337.2017.1379561
dc.identifier.issn1947-6337
dc.identifier.urihttp://hdl.handle.net/10347/22500
dc.description.abstractThe oxygen can have an adverse effect on the quality of some foods leading to a decrease in their shelf-life. Several approaches have been applied to remove the oxygen concentration in packed food; among them, oxygen scavengers have been widely used to preserve oxygen-sensitive foods. In the present study, an experimental set-up was designed to evaluate the effectiveness of oxygen scavengers, in removing oxygen from butter containers. Two types of oxygen absorbers adhesive labels and sachets and two caps with and without adjustable closure were tested. The plastic caps used in the study were characterized by differential scanning calorimetry and Fourier transform infrared spectroscopy. The oxygen concentration in the headspace of the containers was monitored using a gas analyser. The best results were achieved with the oxygen absorber sachets and using caps with adjustable closure. Under these conditions, the oxygen concentration inside the container remained below 3% during 150 h.
dc.description.abstractEl oxígeno puede tener un efecto adverso en la calidad de algunos alimentos que puede conducir a una disminución de su vida útil. Se han aplicado varios métodos para eliminar o reducir la concentración de oxígeno en los alimentos envasados; entre ellos los absorbedores de oxígeno han sido ampliamente utilizados para conservar alimentos sensibles al oxígeno. En este estudio se diseñó un experimento para evaluar la eficacia de los absorbedores de oxígeno, basados en la oxidación de polvo de hierro, en la eliminación del oxígeno de los recipientes de mantequilla. Se ensayaron dos tipos de absorbedores, etiquetas adhesivas y bolsitas y dos tipos de tapas con y sin cierre ajustable. Las tapas de plástico utilizadas en el estudio se caracterizaron por calorimetría de barrido diferencial (DSC) y espectroscopía infrarroja por transformada de Fourier (FTIR). Se controló la concentración de oxígeno en el espacio de cabeza de los recipientes utilizando un analizador de gas. Los experimentos se realizaron simulando las condiciones de almacenamiento de la mantequilla. Los mejores resultados se obtuvieron con los absorbedores de oxígeno tipo bolsitas y con tapas con cierre ajustable. En estas condiciones, la concentración de oxígeno dentro del recipiente permaneció por debajo del 3% durante 150 h.
dc.description.sponsorshipThe study was financially supported by the Directorate General for Technology Transfer and Business Development (National R&D&I Plan 2008–2011; INNPACTO 2010 Call) of the Ministry of Economy and Competitiveness of the Spanish Government, ref no. IPT-060000-2010- 014 “MIPFOOD” and by the “Consellería de Cultura, Educación e Ordenación Universitaria, Xunta de Galicia”, ref. no. GRC 2014/012. R. Sendon is grateful to the “Parga Pondal” Program financed by “Consellería de Innovación e Industria, Xunta de Galicia” for her postdoctoral contract
dc.language.isoeng
dc.publisherTaylor & Francis
dc.rights© 2018 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectOxygen scavengers
dc.subjectButter containers
dc.subjectSachets
dc.subjectAdhesive labels
dc.subjectCaps characterization
dc.subjectAbsorbedores de oxígeno
dc.subjectEnvases para mantequilla
dc.subjectBolsitas
dc.subjectEtiquetas adhesivas
dc.subjectCaracterización de tapas
dc.titleEvaluation of oxygen absorber system effectiveness in butter containers
dc.title.alternativeEvaluación de la eficacia de un sistema de absorbedores de oxígeno en envases para mantequilla
dc.typeinfo:eu-repo/semantics/article
dc.identifier.DOI10.1080/19476337.2017.1379561
dc.relation.publisherversionhttps://doi.org/10.1080/19476337.2017.1379561
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.e-issn1947-6345
dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía
dc.description.peerreviewedSI


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© 2018 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
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 © 2018 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited





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