Browsing by Author "Nwakaudu, Adanze Angela"

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    Development of natural antioxidant active polymer package from extracts of monodora myristica (Ehuru) for lipid food preservation
    (Federal University of Technology, Owerri, 2019-03) Nwakaudu, Adanze Angela
    A natural antioxidatant active polymer package film was developed for lipid food preservation. Three active package films were produced, namely: film containing only ehuru antioxidant extract (EAE), α-tocopherol (AT) and a blend of EAE/AT using casting method. Different percentage compositions (0 - 5% w/w) of EAE were incorporated into polysulphone (PSF) resin, while 5% AT was incorporated into PSF resin which served as standard. A 5% equal combination of EAE/AT was also added to PSF to produce package film. Mechanical, thermal, morphology and barrier properties of developed films as well as the pure PSF film were determined and compared. The antioxidant ability of the developed films was investigated using 2,2- Diphenyl-1-picrylhydrazyl (DPPH) method. The ability of the films to stabilise lipid (peanut oil) against oxidation was tested by packaging peanut oil with the active films. The peroxide value (PV) and p-anisidine value) of the actively packaged and stored peanut oil were determined. Results of the barrier properties showed that the rate of permeation of gas in the EAE active films was shown to be reducing significantly (from 0.1256 to 0.0277)cm3 /s as concentration of EAE incoporated in the film increased, while films with blend of EAE/AT produced higher permeable films of (0.1079 cm3 /s ). AT film was the most permeable (0.2209 cm3 /s). The spectrum of the FT-IR analysis confirmed the presence of esters, amides and amines in the absorption peaks of 3526, 3302.4 and 3697.5 cm-1 . Absorption peak of 1736.9 cm-1 for the ester and 1684.8 cm-1 for amide. The SEM microstructure revealed that the porous film of the pure PSF reduced as concentration of the EAE added increased from 0% - 5%. The incorporation of 5% EAE , produced very smooth and homogenous surface film without apparent phase separation. The melting point of EAE active film was established at 210 oC compared to 230 oC for the pure PSF. The AT active firm recorded a higher melting temperature of 247 oC. The oxidation results showed a significantly (p < 0.05) lower rate increase in oil samples packaged with the developed films than the control sample. Results also revealed that at the end of nine weeks of storage, peanut oil packaged with active film containing only EAE natural antioxidant showed the lowest lipid oxidation by recording the lowest peroxide and p-anisidine values of 9.82±1.50 meq/kg and 30.45±0.00 respectively. The effect of concentration of the EAE on the oxidation of the peanut oil showed that their is no signifcant difference (p > 0.05) in the 2.5% and 5% EAE on the PV and P- anisidine values of the packaged oil sample, hence concentration between 2.5 and 5% could be used for the active film. Considering the mechanical properties of the active package, 5% EAE produced the most flexible film with percentage elongation at break (EAB) of 3.221% and best antioxidant activity of 48.097%. The overall results showed that the developed Ehuru antioxidative package had demonstrated the potential of slowing down the lipid oxidation and therefore could be used to preserve lipid foods like peanut oil.