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Wongphan, Phanwipa, et al. Food Packaging and Shelf Life 46 (2024): 101396.
Sodium erythorbate, a potent antioxidant commonly used in food preservation, was employed in the preparation of functional thermoplastic starch (TPS)/polybutylene-adipate-terephthalate (PBAT) blended films to enhance the oxidative and antimicrobial stability of packaged beef. This study aimed to develop active packaging capable of preserving meat quality without direct addition of conventional preservatives.
Experimental Procedure:
The preparation involved a multi-step extrusion process. Initially, sodium erythorbate and sodium hexametaphosphate powders were dissolved in glycerol at 90 °C with constant stirring to ensure uniform dispersion and prevent phase separation. Subsequently, TPS pellets were produced by blending native cassava starch with glycerol (starch:glycerol = 100:35) using a dough mixer for 10 min, followed by twin-screw extrusion at a barrel temperature profile of 90-145 °C and a screw speed of 180 rpm. The resulting TPS extrudate contained expanded matrices with entrapped bubbles, which increased with higher preservative loading due to moisture absorption and hydroxyl-oxygen interactions.
In the third step, TPS pellets were compounded with PBAT at a 50:50 ratio, incorporating sodium erythorbate at 0-5 wt.%. Compounding was carried out under high temperature, pressure, and shear (screw speed 220 rpm) to achieve homogeneous and smooth extrudates, with thermochemical modifications of the polymer matrix. The final TPS/PBAT compounds were dried at 50 °C overnight and processed into blown films using single-screw extrusion with a blow-up ratio of 4:1, barrel temperatures 140-150 °C, and screw speeds of 28-36 rpm.
The active films containing sodium erythorbate significantly preserved protein conformation, lipid integrity, color, pH, and texture of beef over 9 days of chilled storage, while reducing water loss. These findings demonstrate that sodium erythorbate can effectively function as a functional ingredient in TPS/PBAT active packaging, offering a practical alternative to direct preservative addition in meat products.
Jia, Xiaodong, et al. Postharvest Biology and Technology 199 (2023): 112297.
Sodium erythorbate, a widely recognized antioxidant, was investigated for its capacity to mitigate lipid degradation in pecan kernels during storage. Pecan nuts are rich in unsaturated lipids that are highly susceptible to hydrolysis and oxidation, which compromise nutritional quality and shelf life. This study employed high-throughput lipidomics using ultrahigh-performance liquid chromatography coupled with a Q Exactive mass spectrometer (UPLC-Q Exactive MS) to elucidate lipid transformations and evaluate the protective effects of sodium erythorbate.
Experimental Procedure:
Preliminary trials were conducted using 2-10 mg mL⁻¹ sodium erythorbate solutions, with 8 mg mL⁻¹ selected for optimal antioxidant performance. Pecan kernels were treated with the solution and stored under controlled conditions. Peroxide values, acidity values, and fatty acid profiles were periodically measured over 90 days. Lipidomic analysis identified 1451 lipid species, including oxidized phospholipids, fatty acid esters of hydroxy fatty acids, and N-oleoyl leucine, providing detailed insight into lipid hydrolysis and oxidation pathways.
Results showed that sodium erythorbate effectively delayed peroxide value increases, with treated kernels (T90) reaching 4.177 meq kg⁻¹ compared to 6.128 meq kg⁻¹ in controls (C90). The treatment also preserved triacylglycerol content and maintained higher oleic acid levels while limiting accumulation of linoleic and palmitic acids. Acidity values initially increased due to weakly acidic sodium erythorbate oxidation but were ultimately lower than control samples at later storage stages.
These findings demonstrate that sodium erythorbate can be effectively applied to preserve lipid integrity in pecan kernels by suppressing oxidative deterioration, highlighting its practical utility in extending the shelf life of lipid-rich foods.
Yuan, Yan-wei, et al. Journal of Food Composition and Analysis 106 (2022): 104345.
Sodium erythorbate (SE), a potent antioxidant, was evaluated for its effectiveness in reducing lipid oxidation in Russian sturgeon meat subjected to sous-vide cooking (SVC). Lipid oxidation in fish meat can compromise nutritional quality, color, and shelf life, particularly in unsaturated fatty acid-rich species such as sturgeon. This study explored the synergistic effects of SVC with SE and sodium tripolyphosphate (ST) on sturgeon meat preservation during storage.
Experimental Procedure:
Sturgeon meat samples were prepared using SVC at 60 °C and treated with either SE (0-0.1 %) or ST. Lipids were extracted from the meat and subjected to in vitro antioxidant assays to determine DPPH radical scavenging activity, ferrous ion chelation, and overall oxidative stability. SE demonstrated a dose-dependent increase in DPPH radical scavenging activity, achieving 73.19 % at 0.1 % concentration, significantly surpassing the activity observed in ST-treated samples (46 %). During storage, SE-treated SVC samples exhibited reduced increases in thiobarbituric acid reactive substances (TBARS), peroxide values (POV), and conjugated diene levels compared with untreated controls. Furthermore, the unsaturated fatty acid content in SE-treated samples was preserved more effectively, indicating inhibition of lipid peroxidation.
These results highlight the functional application of sodium erythorbate as an effective antioxidant in pre-cooked fish products, improving shelf stability and maintaining lipid integrity. SE's hydroxyl functional groups confer strong free radical scavenging ability, demonstrating its potential in combination with SVC technology to produce safer, higher-quality ready-to-eat fish products.
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