title: Development of Iron-Chelating Poly(ethylene terephthalate) Packaging for Inhibiting Lipid Oxidation in Oil-in-Water Emulsions.
abstract: Foods such as bulk oils, salad dressings, and nutritionally fortified beverages that are susceptible to oxidative degradation are often packaged in poly(ethylene terephthalate) (PET) bottles with metal chelators added to the food to maintain product quality. In the present work, a metal-chelating active packaging material is designed and characterized, in which poly(hydroxamic acid) (PHA) metal-chelating moieties were grafted from the surface of PET. Biomimetic PHA groups were grafted in a two-step UV-initiated process without the use of a photoinitiator. Surface characterization of the films by attenuated total reflective Fourier transform infrared spectroscopy (ATR-FTIR) and scanning electron microscopy (SEM) suggested successful grafting and conversion of poly(hydroxyethyl acrylate) (PHEA) to PHA chelating moieties from the surface of PET. Colorimetric (ferrozine) and inductively coupled plasma mass spectroscopy (ICP-MS) assays demonstrated the ability of PET-g-PHA to chelate iron in a low-pH (3.0) environment containing a competitive metal chelator (citric acid). Lipid oxidation studies demonstrated the antioxidant activity of PET-g-PHA films in inhibiting iron-promoted oxidation in an acidified oil-in-water (O/W) emulsion model system (pH 3.0). Particle size and ζ-potential analysis indicated that the addition of PET-g-PHA films did not affect the physical stability of the emulsion system. This work suggests that biomimetic chelating moieties can be grafted from PET and effectively inhibit iron-promoted degradation reactions, enabling removal of metal-chelating additives from product formulations.
authors.affiliation: †Department of Food Science, 228 Chenoweth Laboratory, University of Massachusetts-Amherst, 100 Holdsworth Way, Amherst, Massachusetts 01003, United States.
authors.forename: David R
authors.initials: DR
authors.lastname: Johnson
authors.affiliation: †Department of Food Science, 228 Chenoweth Laboratory, University of Massachusetts-Amherst, 100 Holdsworth Way, Amherst, Massachusetts 01003, United States.
authors.forename: Fang
authors.initials: F
authors.lastname: Tian
authors.affiliation: †Department of Food Science, 228 Chenoweth Laboratory, University of Massachusetts-Amherst, 100 Holdsworth Way, Amherst, Massachusetts 01003, United States.
authors.forename: Maxine J
authors.initials: MJ
authors.lastname: Roman
authors.affiliation: †Department of Food Science, 228 Chenoweth Laboratory, University of Massachusetts-Amherst, 100 Holdsworth Way, Amherst, Massachusetts 01003, United States.|§Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia.
authors.forename: Eric A
authors.initials: EA
authors.lastname: Decker
authors.affiliation: †Department of Food Science, 228 Chenoweth Laboratory, University of Massachusetts-Amherst, 100 Holdsworth Way, Amherst, Massachusetts 01003, United States.
authors.forename: Julie M
authors.initials: JM
authors.lastname: Goddard
mesh_terms: D004655:Emulsions / Q000737:chemistry; D018857:Food Packaging / Q000295:instrumentation*; D006877:Hydroxamic Acids / Q000737:chemistry*; D007501:Iron / Q000737:chemistry*; D007502:Iron Chelating Agents / Q000737:chemistry*; D008055:Lipids / Q000737:chemistry*; D009821:Oils / Q000737:chemistry*; D010084:Oxidation-Reduction; D010969:Plastics / Q000737:chemistry*; D011093:Polyethylene Terephthalates / Q000737:chemistry*; D014867:Water / Q000737:chemistry*
chemical_list: D004655:Emulsions; D006877:Hydroxamic Acids; D007502:Iron Chelating Agents; D008055:Lipids; D009821:Oils; D010969:Plastics; D011093:Polyethylene Terephthalates; D014867:Water; D007501:Iron
keywords: active packaging; lipid oxidation; metal chelation; poly(ethylene terephthalate); poly(hydroxamic acid)