Abstract

Protecting foods from oxidation for appreciable amounts of time is becoming a major challenge for the food industry. Lipid containing foods are the most susceptible types of food to oxidation. In the present research study, thyme, rosemary and oregano essential oils were incorporated into PLA to generate antioxidant active packaging films based on the antioxidant activity of the used essential oils. Antioxidant activity of pure essential oils as well as film extracts were assessed by the DPPH method to ensure their efficiency. The antioxidant effect of prepared active films was also evaluated in contact with minced trout fish meat by using the TBA method. Mechanical properties, oxygen permeability and migration properties of the films were tested. Thyme essential oil showed a Radical Scavenging Activity (RSA) of 84.57% in the DPPH test, while rosemary and oregano had a RSA of 87.92% and 87.73% respectively at 10000 ppm concentration. Antioxidant activity of methanol extracts from thyme, rosemary and oregano films were between 4% and 6% lower than that shown by pure essential oils at the same concentration. TBA test results showed a decrease in degree of oxidation of minced fish packaged in thyme active film by 10.8% as compared to that packaged in control film. While Rosemary active film reduced oxidation by 20.3%. Oregano active film caused the highest decrease in oxidation by 47.9%. PLA films prepared by the solvent casting method containing thyme, rosemary or oregano essential oils may be used as antioxidant active packaging materials.

Department

Chemistry Department

Degree Name

MS in Chemistry

Graduation Date

6-1-2015

Submission Date

May 2015

First Advisor

Kontominas, Michail

Committee Member 1

Edris, Amr

Committee Member 2

El-sayed, Mayyada Hosni

Extent

106 p.

Document Type

Master's Thesis

Library of Congress Subject Heading 1

Antioxidants.

Library of Congress Subject Heading 2

Food packaging machinery industry.

Rights

The author retains all rights with regard to copyright. The author certifies that written permission from the owner(s) of third-party copyrighted matter included in the thesis, dissertation, paper, or record of study has been obtained. The author further certifies that IRB approval has been obtained for this thesis, or that IRB approval is not necessary for this thesis. Insofar as this thesis, dissertation, paper, or record of study is an educational record as defined in the Family Educational Rights and Privacy Act (FERPA) (20 USC 1232g), the author has granted consent to disclosure of it to anyone who requests a copy.

Institutional Review Board (IRB) Approval

Not necessary for this item

Comments

I am grateful to Dr. Michail Kontominas for taking me on board with his team, supporting me and supplying me with all the guidance and knowledge I needed. Dr. Ioannis Karabagias, not only have you been a guide and a support, but also a real friend. Thank you. Dr. Anstasia Badeka, Korina, Maria and the whole Food Chemistry research team at the University of Ioannina. Greece. Words are not enough to thank you all. Dr. Wael Amer, you have always been the motor to all my steps towards success. Thank you. Mariam Azmy, Nouran Ashraf & Ayaat Ashour, you were always around to support me. I do appreciate this. I gratefully acknowledge the AUC for the financial support supplied by the Chemistry Department. I’d like to express my sincere appreciation to my family and my fiancée for being always there to support me and back me up. Had it not been for your support, I wouldn’t have managed to be where I am now.

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