Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: The efficiency of TBHQ, beta-carotene, citric acid, and tinuvin 234 (R) on the sensory stability of soybean oil packaged in PET bottles
Author: De Azeredo, HMC
Faria, JAF
Da Silva, MAAP
Abstract: The use of plastic packaging for oils permits exposure to light, increasing oxidation. The goal of this work was to maximize sensory stability of soybean oil packaged in PET bottles. A central composite design was used to combine different levels of TBHQ, beta-carotene, and citric acid, added to oil, and Tinuvin 234(R), added to bottles. After 6 mo of storage, the oxidation degree was assessed by sensory and peroxide tests. TBHQ and Tinuvin 234 were the most effective antioxident, and the minimum concentrations required to keep a reasonable stability during storage were: 120 ppm of TBHQ; 7 ppm of beta-carotene; 15 ppm of citric acid and 0.1% of Tinuvin 234.
Subject: oxidation
shelf life
Country: EUA
Editor: Inst Food Technologists
Citation: Journal Of Food Science. Inst Food Technologists, v. 68, n. 1, n. 302, n. 306, 2003.
Rights: fechado
Date Issue: 2003
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000181049300052.pdf441.15 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.