In this study, clove essential oil (CL) or eugenol (EU) containing cellulose acetate (CA) or acrylic component/hydrophobically modified starch (AC/S) coatings on corona treated oriented polypropylene film (OPP) were designed and investigated for their possible applications as antioxidant packaging materials for fresh meat. The antioxidant properties of the coatings were investigated by Vapour Phase-DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. The CA coatings containing CL or EU showed 43–92% and 43–94% inhibition against DPPH free radicals through the vapour phase, respectively, whereas AC/S/CL and AC/S/EU coatings resulted in DPPH inhibition of 21–65% and 25–84%, respectively. AC/S/EU and CA/EU coatings on OPP containing from 0.32 ± 0.03 to 6.40 ± 0.14 g/m² of EU were used to prepare packaging for fresh beef (Longissimus thoracis). After 14 days, the lipid oxidation in beef steaks kept in control and antioxidant packages was 3.33 and 1.00–1.22 mg of malondialdehyde per kilogram of meat, respectively. Moreover, red colour of beef in antioxidant packages was retained.

在这项研究中，丁香精油（CL）或丁香酚（EU）包含醋酸纤维素（CA）或丙烯酸成分/疏水改性淀粉（AC / S）涂层，在电晕处理过的定向聚丙烯薄膜（OPP）上进行了设计并进行了研究用作鲜肉的抗氧化剂包装材料。通过气相-DPPH（2，2-二苯基-1-吡啶并肼基）测定法研究了涂层的抗氧化性能。含有CL或EU的CA涂层分别对气相中的DPPH自由基表现出43-92％和43-94％的抑制作用，而AC / S / CL和AC / S / EU涂层对DPPH的抑制作用为21-65 ％和25–84％。使用OPP上的AC / S / EU和CA / EU涂层包含0.32±0.03至6.40±0.14 g / m ²的EU来准备新鲜牛肉的包装（Longissimus thoracis）。14天后，控制和抗氧化剂包装的牛排中的脂质氧化分别为每公斤肉3.33和1.00-1.22 mg丙二醛。此外，抗氧化剂包装中的牛肉保留了红色。