Measurement of the Oxygen Transmission Rate of Co‐extruded Wine Bottle Closures Using a Luminescence‐Based Technique

Abstract

The oxygen transmission rate (OTR) is a value commonly measured in different industries to evaluate oxygen flow through all types of packaging. The Mocon ® Ox-tran ® method (Mocon Inc., Minneapolis, MN, USA) for measuring OTR is globally accepted and is recommended in different standards such as the ASTM (F1307-02), but in practice, only a limited number of samples can be analysed, and the stabilisation of the measurement takes time.In this paper, a simple, non-destructive technique allowing measurement of co-extruded closure OTR is presented. The established protocol allows measurement of oxygen ingress through the closures or at the interface between closures and bottleneck and avoids possible leakages that can happen when bottlenecks are glued onto metallic plates. Oxygen permeating in the bottle is measured by a luminescence-based technology using separate sensors supplied by PreSens ® (Precision Sensing GmbH, Regensburg, Germany). The simple set-up and the use of a non-destructive luminescence-based technology make this an easy test to perform. Moreover, the development of a predictive model allows us to reduce the analysis time to one week. Comparison with the well-established Mocon Ox-tran method shows good accordance between the two techniques. This new method allows the measurement of more samples in less time without compromising analytical performance. This method could become a useful quality control procedure in the wine industry to assess OTR performances of closures.

High throughput non-destructive assessment of quality and safety of packaged food products using phosphorescent oxygen sensors

“…The study affirmed the suitability of BetterBottle PET carboys for home-brewing as they allowed minimal oxygen transfer. A similar study was carried out using PreSens Fibox 3 oxygen meter and PSt6 sensors which were adhered to the glass bottle with silicone glue, and used to compare the O 2 ingress into the bottles with different Normacorc closures co-extruded from low density polyethylene over 250 days (Diéval, Vidal, & Aagaard, 2011). For comparison, the bottle necks were cut, corked and permeability was measured by the Mocon Ox-Tran ® instrument.…”

Oxygen and Carbon Dioxide Solubility and Diffusivity in Solid Food Matrices: A Review of Past and Current Knowledge

“…According to the review of Pénicaud and others (), the use of indirect luminescence‑based methods for measuring O 2 content and O 2 transfer in solid food matrices is the most promising way to obtain data of O 2 solubility and diffusivity coefficients. They permitted the development of nondestructive methods which have been used with various matrices (foods, polymers, human tissues, and so on) for monitoring O 2 profiles in the headspace of packed food (Smiddy and others , b; O'Mahony and others ; Hempel and others ), for determining O 2 permeability of polymers and packaging materials (Siró and others ; Diéval and others ), for in situ measuring O 2 level and diffusion of O 2 in human cellular tissues (Nock and others ; Nock and Blaikie ), for characterization of O 2 sorption in film polymer (Li and others , ), and for assessment of O 2 dissolved in foods (Smiddy and others ; Nevares and others ; Pénicaud and others ). However, the main bottleneck in measuring O 2 solubility is the almost inevitable O 2 consumption by the food that can occur due to (a) microorganism respiration, (b) chemical reactions such as oxidation, and/or (c) metabolism of the product itself (in the case of respiring products).…”

Yeast alter micro‐oxygenation of wine: oxygen consumption and aldehyde production

“…Oxygen was added at a rate of 30 mg L –1 month –1 over the treatment period of 18 days, typical of phase 1 MOx in production (18 mg L –1 added in total). During MOx treatment, oxygen concentrations in wine were monitored approximately every 24 h …”