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Impact of polylactate and poly(hydroxybutyrate) on food quality

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Abstract.

Cups based on polylactate (PLA) and poly(hydroxybutyrate) (PHB) were found to be as effective as high-density polyethylene (HDPE) cups in protecting an orange juice simulant and a dressing from quality changes during storage. The orange juice simulant and the dressing were stored in PLA, PHB and HDPE for 10 weeks at 4 °C under fluorescent light or in darkness. The suitability of PLA and PHB compared to HDPE was investigated by determination of colour changes and loss of ascorbic acid of the juice simulant and by determination of colour changes, primary (peroxide value) and secondary lipid oxidation (volatiles determined by static headspace) products and reduction of α–tocopherols of the dressing. The study also revealed that the quality changes were primarily induced by light, since the quality of samples stored in light changed considerably compared to the quality of samples stored in darkness.

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Acknowledgements.

This research was sponsored by the programme "Increased utilization of renewable resources for industrial non-food purpose (1997–2001)" under the auspices of the Danish Ministry of Food, Agriculture and Fisheries. The authors acknowledge Lars Hvilsted for technical assistance.

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Authors and Affiliations

  1. Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, 1958 , Frederiksberg C, Denmark

    V. K. Haugaard, B. Danielsen & G. Bertelsen

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  1. V. K. Haugaard
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  2. B. Danielsen
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  3. G. Bertelsen
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Correspondence to V. K. Haugaard.

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Haugaard, V.K., Danielsen, B. & Bertelsen, G. Impact of polylactate and poly(hydroxybutyrate) on food quality. Eur Food Res Technol 216, 233–240 (2003). https://doi.org/10.1007/s00217-002-0651-6

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  • DOI: https://doi.org/10.1007/s00217-002-0651-6

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