Efficiency of oxygen: absorbing sachets in different relative humidities and temperatures

Abstract

The main objective of this work was to evaluate the efficiency of oxygen -absorbing sachets at relative humidity of 75%, 80% and 85% and different temperatures, 10±2 ºC and 25±2 ºC. The experiment consisted in determining the O 2 absorption under these conditions. A sachet was placed in desiccators with an internal air homogenization system. Aliquots of air were removed at preestablished time intervals and analyzed for oxygen content. The results showed that oxygen absorption by the sachet increased as the relative humidity increased for both temperature. Therefore the oxygen -absorbing sachets were most active under 25±2ºC and 85% relative humidity. At ambient condition (25±2ºC/75%RH) the rate of oxygen absorbed was 50 mL/day and 18,5 mL/day for 10±2ºC. It was used a totally casualized design with three replicates.Index terms: Active packaging, oxygen -absorbing, relative humidity, temperature. RESUMOO objetivo principal deste trabalho foi avaliar a eficiência de sachês absorvedores de oxigênio a 75%, 80% e 85% de umidade relativa e diferentes temperaturas, 10±2 ºC e 25±2 ºC. O experimento consiste em determinar a absorção de O 2 sob essas condições. Um sachê foi colocado dentro de um dessecador contendo um sistema de homogeneização do ar interno. Alíquotas de ar são retiradas dos dessecadores em intervalos de tempos pré-estabelecido e seu conteúdo de oxigênio analisado. Os resultados mostraram que a absorção de oxigênio pelos saches aumentaram com o aumento da temperatura para ambas as temperaturas. No entanto, os sachês mostraram uma maior eficiência para 85% de umidade relativa e 25±2ºC de temperatura. Na condição ambiente (25±2ºC/75%RH), a taxa de absorção dos sachês foi de 50 mL/dia e 18,5 mL/dia para 10±2ºC. O experimento foi conduzido com delineamento experimental inteiramente casualizado, com três repetições.Termos para indexação: Embalagem ativa, sachês absorvedores de oxigênio, umidade relativa, temperatura.

Modeling of the Humidity Effects on the Oxygen Absorption by Iron‐Based Scavengers

“…Generally, it includes the nominal capacity of the scavenger, the time required for reducing the concentration of oxygen inside a package to a certain level, and examples of the shelf‐life extension of some selected foods (Miltz and Perry 2005). It has been stated in the literature and by OS manufacturers that moisture is important for oxygen absorption and that the absorption improves with the increase in RH (Miltz and Perry 2005; Cruz and others 2007, 2008). However, no quantitative correlations between RH and the oxygen absorption kinetics have been found in the scientific/technical literature.…”

Oxygen Scavengers: An Approach on Food Preservation

“…The largest commercially available sachet contains 7 grams of iron so this would amount to only 0.1 g/kg for a person of 70 kg, or 160 times less than the lethal dose (Labuza and Breene, 1989). Cruz et al (2007) evaluate the efficiency of O-Buster ® oxygen -absorbing sachets at relative humidity of 75%, 80% and 85% and different temperatures, 10 ± 2 ºC and 25 ± 2 ºC. They observed that oxygen absorption by the sachet increased as the relative humidity increased for both temperature.…”

“…These compounds are able to reduce the levels of oxygen to below 0.01%, which is lower than the levels typically found (0.3-3%) in the conventional systems of modified atmosphere, vacuum or substitution of internal atmosphere for inert gas (Cruz et al, 2007). A summary of the most important trademarks of oxygen scavenger systems and their manufacturers is shown in Table 1.…”

How the Multiple Antioxidant Properties of Ascorbic Acid Affect Lipid Oxidation in Oil-in-Water Emulsions

“…16,17 Nowadays, several methods are used to decrease oxygen in food products, such as modified atmosphere packaging, vacuum packaging, flushing with nitrogen, and use of active packaging. 19,20 Unfortunately, these techniques do not always achieve desirable levels of oxygen reduction, are not applicable for all foods, and may be cost-prohibitive for certain foods. 19−23 In addition, many current, plastic-packaging materials are oxygen-permeable and allow oxygen to reenter the food during storage.…”