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Release of Butylated Hydroxytoluene from an Active Film Packaging to Asadero Cheese and Its Effect on Oxidation and Odor Stability

Centro de Investigación en Alimentación y Desarrollo, A.C., CTAOV, Apdo. Postal 1735, Hermosillo, Son., 83000 México

¹ Corresponding author: hsoto{at}ciad.mx

Antioxidant active packaging consisting of coextruded films made of low density polyethylene (LDPE) added with 0, 8, and 14 mg/g of butylated hydroxytoluene (BHT) and polyamide 6/66 were fabricated. The release of BHT from the films to Asadero cheese was determined. Most of the BHT was diffused from the LDPE layer to the cheese during the first 20 d of storage at 5°C. Diffusion coefficient for the diffusion of BHT from the films 8 and 14 to the cheese was calculated as 6.24E-12 and 6.26E-12 cm²/s, respectively. The release of BHT from the film added with 8 mg/g of the antioxidant in the LDPE layer complied with the legal limit established for food products. However, the film added with 14 mg/g of the antioxidant exceeded that limit. The film added with 8 mg/g of BHT maintained the same levels of oxidized odor from 20 to 100 d of storage.

Key Words: antioxidant packaging • butylated hydroxytoluene • migration • Asadero cheese