title: Iron chelating active packaging: Influence of competing ions and pH value on effectiveness of soluble and immobilized hydroxamate chelators.
abstract: Many packaged foods utilize synthetic chelators (e.g. ethylenediaminetetraacetic acid, EDTA) to inhibit iron-promoted oxidation or microbial growth which would result in quality loss. To address consumer demands for all natural products, we have previously developed a non-migratory iron chelating active packaging material by covalent immobilization of polyhydroxamate and demonstrated its efficacy in delaying lipid oxidation. Herein, we demonstrate the ability of this hydroxamate-functionalized iron chelating active packaging to retain iron chelating capacity; even in the presence of competing ions common in food. Both immobilized and soluble hydroxamate chelators retained iron chelating capacity in the presence of calcium, magnesium, and sodium competing ions, although at pH 5.0 the presence of calcium reduced immobilized hydroxamate iron chelation. A strong correlation was found between colorimetric and mass spectral analysis of iron chelation by the chelating packaging material. Such chelating active packaging may support reducing additive use in product formulations, while retaining quality and shelf life.
authors.affiliation: Department of Food Science, University of Massachusetts, 102 Holdsworth Way, Amherst, MA 01003, USA; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 108-8477, Japan.
authors.forename: Yoshiko
authors.initials: Y
authors.lastname: Ogiwara
authors.affiliation: Department of Food Science, University of Massachusetts, 102 Holdsworth Way, Amherst, MA 01003, USA.
authors.forename: Maxine J
authors.initials: MJ
authors.lastname: Roman
authors.affiliation: Department of Food Science, University of Massachusetts, 102 Holdsworth Way, Amherst, MA 01003, USA; 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, University of Massachusetts, 102 Holdsworth Way, Amherst, MA 01003, USA. Electronic address: goddard@umass.edu.
authors.forename: Julie M
authors.initials: JM
authors.lastname: Goddard
mesh_terms: D018857:Food Packaging; D063427:Food Quality; D007501:Iron / Q000008:administration & dosage / Q000627:therapeutic use*; D007502:Iron Chelating Agents / Q000032:analysis / Q000737:chemistry*; D008958:Models, Molecular; D010084:Oxidation-Reduction
chemical_list: D007502:Iron Chelating Agents; D007501:Iron
keywords: Active packaging; Biofunctional materials; Food quality; Hydroxamate; Iron chelation; Surface modification