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Cheese- and buttermaking
UDC 63

EFFECT OF ANTIOXIDANT FILM ON BUTTER OXIDATION Effect of Antioxidant Film on Butter Oxidation

Published in Cheese- and buttermaking · Issue 1 · Pages 16–20 · Rubric: Original article
DOI: https://doi.org/10.21603/2073-4018-2026-1-44 · EDN: HFGFTQ
Received: 16.12.2025 Accepted: 12.02.2026 Published: 12.03.2026 Language of publication: RUS
Authors
DM
Dmitriy Myalenko
SPIN
OL
Olga Fedotova
SPIN
SE
Sergey Sirotin
ABSTRACT
The article introduces novel food-packaging films with calcium carbonate (CaCO3) as a mineral filler and dihydroquercetin as an antioxidant additive. The research featured the oxidative spoilage rate of butter packaged in the modified films with different concentrations of calcium carbonate and dihydroquercetin. By the end of the shelf life, the peroxide number increased 4.2–4.9 times in the sample stored in the film with calcium carbonate, depending on the polymer share. The acid number in the butter samples packaged in the low-pressure polyethylene film was 37.9–38.5% of the original background value, regardless of the share of CaCO3 and dihydroquercetin. Dihydroquercetin added at concentrations below 1.0% reduced the peroxide rate of fat by 11.1%, which makes it more effective than the film sample with CaCO3 but without antioxidant. In terms of physical and chemical properties, the butter with 82.5% fat met the requirements of State Standard GOST 32261-2013. The microbiological profiles complied with the national standards for dairy safety (TR CU 033/2013).
KEYWORDS
polymer film, packaging material, butter, mineral filler, calcium carbonate, dihydroquercetin, oxidative damage
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