Composite films with UV capacity to minimize flavored waters degradation

MARIA GABRIELA PASSARETTI; CONSUELO PACHECO; OLIVIA LÓPEZ; CAROLINA DI ANIBAL; MARCELO VILLAR; MARIO NINAGO; DANIEL VEGA

Food Packaging and Shelf Life

Elsevier

Año: 2019

2214-2894

Secondary packages for commercial flavored waters were developed from composite films to reduce beverageUV degradation. Bottle packs of orange and grapefruit flavored waters (OFW and GFW), were wrapped withfilms based on high density polyethylene, poly(styrene-b-butadiene-b-styrene), and thermoplastic corn starch (0and 5% w/w bentonite). A commercial protective film (CPF) was employed as reference. Packs were placed in aUV chamber, and the effect of radiation on beverages was evaluated by colorimetry, UV?vis spectroscopy, vitaminC content (VCC), and total phenolic compounds (TPC). Wrapping films minimized OFW color variation,being this effect more evident employing composite films and comparable to CPF. Use of composite materials assecondary packages reduced the oxidative degradation of natural juices compounds, which is the main responsibleof the changes observed by UV?vis spectroscopy. VCC in both flavored waters was too low, thereforeafter 6 days UV irradiation it could not be detected. Regarding TPC, no protective effect of all studied films wasevidenced. Composite films containing 5% w/w bentonite increased UV barrier capacity of studied matrices,being the protective effect more efficient than the corresponding to CPF.