Coating: Oxygen scavenging enzymes in coatings – Effect of coating procedures on enzyme activity

Johansson, Kristin; Jönsson, Leif J.; Järnström, Lars

doi:10.3183/npprj-2011-26-02-p197-204

Cited by 14 publications

(2 citation statements)

References 13 publications

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“…Johansson et al ( 2011 ) has stated that the activity of the glucose oxidase along with catalase has decreased from 1.4 μmol O2/min to 0.1 μmol O2/min in 40 h due to the ageing of the enzymes. They also reported the scavenging rate with varying clay content as 95 pph (pound per hour)—600 μmol O2/min.…”

Section: Nano-ironmentioning

confidence: 99%

Role of oxygen absorbers in food as packaging material, their characterization and applications

Gupta

2023

J Food Sci Technol

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To preserve the environment and to prevent the damage caused by packaging materials, the development of biodegradable, organic, and nano-active films for packaging is progressively being accentuated. As the demand for getting fresh and preservative-free food is increasing, an improved level of clarity and stability for consumers about the packaging is required. Presently, oxygen scavengers are used in the form of films, sachets, powders, or as part of the packaging material itself along with other means of preservation such as the use of chemicals, reduced water activity, pH, multilayer composite material, and or vacuum or modified packaging. Today’s current demand increases their incorporation directly into the packaging material rather than being a part of the food itself. The present review, therefore, is based on the availability of types of natural sources of oxygen scavenging systems like antioxidants, and nano iron, and their possible scope of use in the food packaging industry.

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Section: Nano-ironmentioning

confidence: 99%

Role of oxygen absorbers in food as packaging material, their characterization and applications

Gupta

2023

J Food Sci Technol

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“…In this regard, clay prevents glucose pre-oxidation. Besides, the presence of clay in the film matrix increases the porosity of the films, which leads to an increase in surface area and thus an increase in OS capacity (Johansson et al, 2011).…”

Section: Scavengers In Food Packagingmentioning

confidence: 99%