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  2. Life Sciences und Facility Management
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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorFaas, Nicole-
dc.contributor.authorRöcker, Bettina-
dc.contributor.authorSmrke, Samo-
dc.contributor.authorYeretzian, Chahan-
dc.contributor.authorYildirim, Selçuk-
dc.date.accessioned2020-10-15T11:12:25Z-
dc.date.available2020-10-15T11:12:25Z-
dc.date.issued2020-
dc.identifier.issn2214-2894de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/20620-
dc.description.abstractOxygen scavenging film based on a catalytic system with palladium (CSP) was used to prevent lipid oxidation in linseed oil. Linseed oil was packaged under normal (NA) or modified atmosphere with 2 vol% oxygen (MA) with or without the CSP and stored at 45 °C for 6 months in darkness. To evaluate the evolution of primary and secondary oxidation products, conjugated dienes/trienes, peroxide and para-anisidine values were measured. Additionally, volatile oxidation products in the headspace were analyzed. While a significantly higher level of oxidation products was measured in linseed oil stored under NA compared to MA without CSP, thresholds indicating good quality oil based on the peroxide value (15 milliequivalents O2/g oil) and the para-anisidine value (2 absorbance units/g oil) were exceeded under both packaging conditions. In packages with the CSP, however, removal of headspace oxygen kept oxidation parameters below these thresholds, indicating good quality oil over the whole storage period.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Packaging and Shelf Lifede_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectOxygen scavengerde_CH
dc.subjectPalladiumde_CH
dc.subjectActive packagingde_CH
dc.subjectLipid oxidationde_CH
dc.subjectLinseed oilde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titlePrevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging filmde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.1016/j.fpsl.2020.100488de_CH
zhaw.funding.euNode_CH
zhaw.issue100488de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume24de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Faas, N., Röcker, B., Smrke, S., Yeretzian, C., & Yildirim, S. (2020). Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film. Food Packaging and Shelf Life, 24(100488). https://doi.org/10.1016/j.fpsl.2020.100488
Faas, N. et al. (2020) ‘Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film’, Food Packaging and Shelf Life, 24(100488). Available at: https://doi.org/10.1016/j.fpsl.2020.100488.
N. Faas, B. Röcker, S. Smrke, C. Yeretzian, and S. Yildirim, “Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film,” Food Packaging and Shelf Life, vol. 24, no. 100488, 2020, doi: 10.1016/j.fpsl.2020.100488.
FAAS, Nicole, Bettina RÖCKER, Samo SMRKE, Chahan YERETZIAN und Selçuk YILDIRIM, 2020. Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scavenging film. Food Packaging and Shelf Life. 2020. Bd. 24, Nr. 100488. DOI 10.1016/j.fpsl.2020.100488
Faas, Nicole, Bettina Röcker, Samo Smrke, Chahan Yeretzian, and Selçuk Yildirim. 2020. “Prevention of Lipid Oxidation in Linseed Oil Using a Palladium-Based Oxygen Scavenging Film.” Food Packaging and Shelf Life 24 (100488). https://doi.org/10.1016/j.fpsl.2020.100488.
Faas, Nicole, et al. “Prevention of Lipid Oxidation in Linseed Oil Using a Palladium-Based Oxygen Scavenging Film.” Food Packaging and Shelf Life, vol. 24, no. 100488, 2020, https://doi.org/10.1016/j.fpsl.2020.100488.


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