Potato starch edible films to control oxidative rancidity of polyunsaturated lipids effects of film composition, thickness and water activity 控制多不饱和脂氧化酸败的马铃薯淀粉可食用膜：膜组成、厚度和水活性的影响.pdfVIP

1360 International Journal of Food Science and Technology 2009, 44, 1360–1366 Original article Potato starch edible films to control oxidative rancidity of polyunsaturated lipids: effects of film composition, thickness and water activity ´ ´ Javier Oses, Sandra Niza, Khalid Ziani Juan I. Mate* Departamento de Tecnologıa de Alimentos, Universidad Pu´ blica de Navarra, Campus Arrosadıa S⁄ N, 31006 Pamplona, Spain´ ´ (Received 17 November 2008; Accepted in revised form 12 March 2009) Summary The objective of this work was to study the effect of potato starch-based films acting as oxygen barrier on the oxidative rancidity of vegetable oil, as an example of a food rich in polyunsaturated fatty acids. The effect of glycerol (Gly) content (0%, 10%, 20%, 30%), film thickness (30, 60, 100 lm) as well as environmental relative humidity (RH) (50% or 75%) were analysed. Results obtained confirmed that potato starch films delayed the rancidity in vegetable oil. Films without Gly provided the same protection as films with 10% Gly. Films with higher Gly content were not as effective oxygen barrier. It is likely that the fact that film protective capability diminished with increased RH or Gly content was due to the increasing moisture content of the films. Despite that fact, potato starch films can be considered a very efficient oxygen barrier even at RH as high as 75%. Keywords Edible film, lipid oxidation, polyunsaturated fatty acids, potato starch.