Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids (pages 457–466)
Carol López-de-Dicastillo, Davinson Pezo, Cristina Nerín, Gracia López-Carballo, Ramón Catalá, Rafael Gavara and Pilar Hernández-Muñoz
Article first published online: 23 JAN 2012 | DOI: 10.1002/pts.992
Ethylene vinyl alcohol films containing two natural flavonoids have been used as antioxidant active materials for food packaging. The results show that it is possible to reduce food oxidation without adding antioxidants to the food by actively reducing the presence of radical oxidative species even though the antioxidants are not released into the food. The films obtained can be used to protect any type of food, including dry or fatty products.