Promyde BF40 AOX - Foro tecnológico y empresarial

Polyamide with new functionalities
Promyde BF40 AOX
Collaboration with UNIZAR
Foro Tecnológico y Empresarial
27‐Nov‐2014
María José Alfonso
NUREL
New functionalities
 Objective: To extend shelf-life, improve
quality of packaged food and customer
perception towards the packaging and
food.
 By dosing active principles or removing
undesired substances (liquids, odors,
gases, radicals..)
 Use of active principles approved by Food
ad additives regulation
 Without negative impact on packaging
properties
Promyde BF40 AOX
AOX properties
Applications
 Raw meats
 Ready‐to‐eat meals
Specific oxidation issues
 Oxidation leads to brown color
 Reheating promotes oxidation
 Cereals, bakery pruducts, snacks
 Susceptible to oxidation due to long shelf‐life requirements
 Oil‐water emulsions (mayonnaise, salad dressings, soups and sauces)
 Large oil‐water interface favors lipid oxidation
Promyde BF40 AOX
Raw meat oxidation
Raw meat cut
Oxygenated meat
Stored meat
Myoglobin
Oxymyoglobin
Metmyoglobin
Protein
Oxygenated myoglobin
Oxydated oxymyoglobin
Stores O2
Bright red color
Brown color
Iron atom
Purple‐red color
Lipid oxidation
Promyde BF40 AOX
Lipid oxidation and antioxidants
 Lipid oxidation mechanism: Free radical reaction
I.
Initiation: Generation of primary free radicals by light, heat, oxidants.
Tasteless and oderless
II. Propagation: Decomposition of primary radicals yields secondary
oxidation products. Off‐flavours, off‐odour and decolouration
 Antioxidant mechanism: stabilize lipid free radical by donating electrons or
hydrogen atoms. Extend sensorial and nutritional quality.
 Powerful synthetic antioxidants such as BHA and BHT posse toxic effetcs.
Interest for natural sources antioxidants
CONFIDENTIAL. All information and material included on this document is not commercially binding
©NUREL, S.A 2013. Any reproduction, of all or part of this document is expressly prohibited
For the latest version of the data published in this document please refer to our website www.nurel.com
Promyde BF40 AOX
Natural antioxidants
 Selection of natural antioxidant, approved by food regulation w/o restrictions
IC50 (µg/g). DPPH
Rosemary
2192±40
α‐Tocopherol
215±15
Selected AOX
95±9
 Thermal degradation at polyamide film extrusion temperatures
AOX
AOX after
5min at 250ºC
Promyde BF40 AOX
Nurel´s technology for microencapsulation of active principles
Capsule
<1μm
Incorporation to
the polymer matrix
R*
R*
R*
R*
R*
Encapsulation
Active Principles
R*
R*
R*
FOOD
R*
R*
R*
R*
R*
R*
R*
R*
R*
R* (2)R*
Layer w/ capsules
Tie
Layer w/o capsules
(1)
Capsule protects principles from
film extrusion temperatures
(1) Active principles released outside the capsule by diffusion (pressure difference inside/outside the capsule)
Higher diffusion toward the food side layer due to the food
contact and moisture
(2) Gas‐phase radicals permeate through layer w/capsules being
stabilized
Promyde BF40 AOX
AOX properties
Capsules
Capsules
-AOX
IC50 (µg/g)
AOX
Capsules
Capsules‐AOX
C1‐Film‐AOX
C2‐Film‐AOX
C3‐Film‐AOX
95±9
----118±10
270±10
215±3
200±7
C2-FilmAOX
C1-FilmAOX
C3-FilmAOX
Promyde BF40 AOX
Test in-vivo





Food: raw chicken breast, pork steaks and pork ground patties
Shelf life: 4 days
Packaging: Vacuum, 50 microns films (control and BF40 AOX)
Storage: 7ºC during 6 days
Quality controls: “a” Colour , %MetMe, sensory evaluation
Raw chicken breast
Raw pork steak
Raw pork ground patties
Promyde BF40 AOX
Test in-vivo- Visual colour (day 6)
Control
BF40 AOX
Raw chicken breast
Raw pork steak
Raw pork ground patties
Promyde BF40 AOX
Test in-vivo- “a” Color (day 6)
Raw pork ground patties
13,0
Control
12,5
BF40 AOX
12,0
“a” Color
11,5
11,0
10,5
10,0
9,5
9,0
8,5
8,0
0
3
6
Days
Promyde BF40 AOX
Test in-vivo- %MetMb (day 6)
Raw pork ground patties
25,0
Control
20,0
BF40 AOX
% MetMb
15,0
10,0
5,0
0,0
0
Days
6
Promyde BF40 AOX
Test in-vivo-Sensory evaluation
Raw pork ground patties
Discolouration Control
BF40 AOX
Scores for discolouration
Day 0
Day 3
Day 6
5
5
3
4
2
3
Off odour (meat spoilage)
Control
BF40 AOX
5  None (0%)
4  0–10%
3 11–20%
2  21–60%
1  61–100%
Scores for off odour
Day 0
Day 3
Day 6
5
5
3 (yeast)
4
3 (yeast)
3 (yeast)
5  None
4  Slight
3  Small
2  Moderate
1  Extreme
Promyde BF40 AOX
Film properties
Tear
resistance,
N/mm
Elongation at
break, %
20
350
300
250
BF40
BF40 AOX
18
16
14
12
200
BF40
Punction
resistance
, mJ
10
150
100
50
0
Stress at
yield,
MPa
Stress at
break,
MPa
8
6
4
2
0
CONFIDENTIAL. All information and material included on this document is not commercially binding
©NUREL, S.A 2013. Any reproduction, of all or part of this document is expressly prohibited
For the latest version of the data published in this document please refer to our website www.nurel.com
Haze,
%
BF40 AOX
Promyde BF40 AOX
Conclusions
 Microencapsulation of natural AOX avoids thermal degradation
during polyamide extrusion
 Capsules and films-AOX show lower IC50 values than blanks
(improved AOX properties)
 In vivo tests with raw meat confirm the extension of sensorial and
nutritional food quality
 There is not a significant impact on packaging properties
 Food contact approved
 It is possible to incorporate Capsules-AOX to other polymer carriers
(LDPE, PET..)
THANKS!
María José Alfonso
[email protected]
Responsable I+D area film y envases

Download Report