Impact of packaging film colour on phytosterol photooxidation in safflower seed oil

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-04-22 DOI:10.1016/j.lwt.2025.117818

Jingwen Li , Hui Yu , Lijuan Wang , Qing Ma , Dongkun Zhao , Baocheng Xu , Xinjing Dou , Lili Liu

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Abstract

This study investigated the protective effects of five coloured PET films against phytosterol (PS) oxidation in vegetable oil. The transparent film demonstrated the lowest inhibition rates for the formation of phytosterol oxidation products (POPs) among the five coloured films, which inhibited PS oxidation solely by reducing light intensity. In contrast, the blue film exhibited superior light barrier characteristics, effectively blocking wavelengths corresponding to ultraviolet light and chlorophyll excitation bands. This dual mechanism significantly reduced both auto-oxidation and type II photooxidation pathways of PS. Consequently, the blue film increased inhibition rates for POPs (7α-OH-PS, 7β-OH-PS, 5α,6α-epoxy-PS, 7-keto-PS, 6β-OH-PS, and 5β,6β-epoxy-PS) from 22.12 %, 13.66 %, 15.08 %, 12.16 %, 12.93 %, and 10.70 % to 76.60 %, 75.29 %, 79.40 %, 75.41 %, 77.56 %, and 75.33 %, respectively. Mechanistic analysis revealed that the blue film's enhanced protection for PS oxidation originated from its inhibition of C7 pathway-mediated POP generation. While red, yellow, and green films operated through similar protective mechanisms, their efficacy varied significantly. The overall protective performance was ranked as follows: blue ≈ red > yellow > green > transparent. These findings provide critical insights for developing optimized packaging solutions to inhibit PS oxidation in lipid-containing food products.

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包装膜颜色对红花籽油中植物甾醇光氧化的影响

研究了五种彩色PET膜对植物油中植物甾醇（PS）氧化的保护作用。透明膜对植物甾醇氧化产物（POPs）的抑制率最低，仅通过降低光强来抑制植物甾醇氧化产物的生成。相比之下，蓝色薄膜表现出优异的光屏障特性，有效地阻挡了紫外光和叶绿素激发带对应的波长。结果表明，蓝膜对POPs （7α-OH-PS、7β-OH-PS、5α、6α-环氧-PS、7-酮-PS、6β-OH-PS和5β、6β-环氧-PS）的抑制率分别从22.12%、13.66%、15.08%、12.16%、12.93%和10.70%提高到76.60%、75.29%、79.40%、75.41%、77.56%和75.33%。机理分析表明，蓝膜对PS氧化的增强保护作用源于其抑制C7途径介导的POP生成。虽然红色、黄色和绿色薄膜通过类似的保护机制起作用，但它们的效果差异很大。整体防护性能排序如下：蓝色≈红色>；黄色的祝辞绿色比;透明的。这些发现为开发优化的包装解决方案提供了关键的见解，以抑制含脂食品中的PS氧化。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.