Oxygen Scavenging Packaging Systems

Abstract

An oxygen scavenger is a material or combination of reactive compounds incorporated into a package structure that may combine with oxygen and effectively remove the oxygen from the inner package environment. Oxygen scavengers are mainly used for food and pharmaceutical applications but can also be used for any product that needs a low oxygen storage atmosphere. Oxygen can cause deteriorative reactions that can lead to the reduced functionality of the product. Iron‐based sachets are the type of oxygen scavenging systems that have been used for many years. Many polymers have been developed for this use. Research continues in the use of scavengers for meat packaging, bakery products, orange juice in aseptic packages, and cheese packaging. Regulations and future research, such as the use of microorganisms for oxygen scavenging, use of biofilms, and radiation treatment are discussed.

Physical and Antimicrobial Properties of Hydroxypropyl Starch Bio-plastics Incorporated with Nyamplung (Calophyllum inophyllum) Cake Extract as an Eco-Friendly Food Packaging

“…The main function of packaging is to isolate food from the environment to minimize food defects during distribution by reducing air pressure, humidity, gas, odor, and mechanical strength. Packaging avoids the exposure of food to degradation agents and also prevents food from microorganism contamination [1,2]. In the last few decades, a large number of antimicrobial food packaging products have been developed, which able to control microbial growth and effectively extend food shelf life up to 2 weeks or more.…”

Colorimetric oxygen indicator films based on β‐cyclodextrin grafted chitosan/montmorillonite with redox system for intelligent food packaging

“…In addition, glycerol, acting as a plasticizer, improved gas diffusion within the film and, thus, accelerated reoxidation 21 . To extend shelf life of some foods with high water activity ( a w ) such as sponge cakes ( a w = 0.8–0.9), 54 bread ( a w = 0.94–0.95), 55,56 cheese ( a w = 0.96), 56,57 fresh pasta ( a w = 0.97), 58 sausages ( a w = 0.8–0.9), 59 dry‐cured ham ( a w = 0.53–0.57), 60 fresh fish ( a w > 0.98) 61 and ready‐to‐eat side dish (braised green peppers with dry anchovies, a w = 0.90–0.92), 62 modified atmosphere packaging (MAP) with no oxygen are required. Therefore, this chitosan‐based film may be used as a visible leak indicator for these foods.…”

Improving meat quality and safety: innovative strategies

“…These agents effectively inhibit microbial growth, improving product safety and reducing the risk of contamination [118]. Additionally, oxygen scavenging packaging utilizes oxygen scavengers in packaging films to remove oxygen from the package, preventing oxidative degradation of lipids and proteins in meat products and preserving their quality over time [119].…”