Department of Food Science, Faculty of Agricultural Engineering and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
Abstract
Oxygen can reduce the quality and shelf life of some foods. The reason for the presence of oxygen in food packaging is mainly due to oxygen residues in the food, oxygen residues in the closed space, raw materials and damage to the containers during the packaging process. Basically, oxygen can cause food spoilage in various ways, including oxidative spoilage, which leads to a decrease in the quality of fats and fatty parts of food, oxidation of lipids, changes in the structure of proteins, vitamins and pigments, and providing suitable conditions for the growth of microorganisms and enzymatic browning. Researches show that various methods can be used to reduce the amount of this oxidative factor, including modified atmosphere packaging (MAP), vacuum packaging, and oxygen absorbers. In this review study, the mechanisms and applications of oxygen absorbers in the food industry and packaging of various food products were discussed. Studies show that the use of oxygen absorbers will have beneficial effects in increasing the quality and shelf life of various food products and reducing the wastage of food resources. Considering the importance of this issue, we can take steps towards the production, mass production and presentation of new formulations in the oxygen absorber production industry.
Y. Y. Zahedi and N. Sedaqhat, “use of oxygen absorbers in food packaging”, 20th National Congress of Food Sciences and Industries of Iran, 2011. (In Persian(
Dey and S. Neogi, “Oxygen scavengers for food packaging applica- tions: a review,” J. Trends Food Sci. Technol., vol. 90, pp. 26-34, 2019.
A. Dadfar, I. Alemzadeh, S. M. R. Dadfar, and M. Vosoughi, “Studies on the oxygen barrier and mechanical properties of low density polyethylene/organoclay nanocomposite films in the presence of ethylene vinyl acetate copolymer as a new type of compatibilize,” J. Mater. Des, vol. 32, pp. 1806-1813, 2011.
Khalifa Zadeh, I. Shahabi Qahfarkhi, “Investigating the characteristics of various types of oxygen absorbers in active food packaging”, J. Packaging Sciences and Techniques, vol. 9, no. 33, pp. 6-15, 2018. (In Persian)
Vermeiren, F. Devlieghere, M. Van Beest, N. de Kruijf, and J. Debevere, “Developments in the active packaging of foods”, J. Food Sci. Technol., vol. 10, pp. 77-86, 1999.
Yildirim, B. Röcker, M. K. Pettersen, J. Nilsen-Nygaard, Z. Ayhan, R. Rutkaite, T. Radusin, P. Suminska, B. Marcos, and V. Coma, “Active packaging applications for food”, J. Compr. Rev. Food Sci. Food Saf, vol. 17, no. 1, pp. 165-199, 2018.
L. Robertson, “Food Packaging: principles and practice,” Boca Raton, Florida, USA, CRC Press, 2005.
Foltynowicz, A. Bardenshtein, S. Sängerlaub, H. Antvorskov, and W. Kozak, “Nanoscale, zero valent iron particles for application as oxygen scavenger in food packaging”, J. Food Packag. Shelf Life, vol. 11, pp. 74-83, 2017.
A. Cichello, “Oxygen absorbers in food preservation: A review,” J. Food Sci. Technol., vol.52, pp.1889-1895, 2015.
Qian, D. Liu, X. Zhang, Z. Yin, B.B. Ismail, X. Ye, “A review of active packaging in bakery products: Applications and future trends”, J. Trends Food Sci. Technol., vol. 114, pp. 459–471, 2021.
S. Lee, Y. Chang, E. S. Lee, H. G. Song, P. S. Chang, and J. Han, “Ascorbic acid‐based oxygen scavenger in active food packaging system for raw meatloaf”, J. Food Sci, vol. 83, pp. 682-688, 2018.
S. Cruz, N. D. F. F. Soares, and N. J. D. Andrade, “Evaluation of oxygen absorber on antimicrobial preservation of lasagna-type fresh pasta under vacuum packed”, J. Cienc. Agrotecnologia, vol. 30, pp. 1135-1138, 2006.
Foltynowicz, “Nanoiron-based composite oxygen scavengers for food packaging”, Zenon foltynowicz, Compos. Mater. Food Packag., vol. 1, pp. 209-234, 2018.
Yu, R. Y. F. Liu, B. Poon, S. Nazarenko, T. Koloski, A. Hiltner, and E. Baer, “Polymers with palladium nanoparticles as active membrane materials”, J. Appl. Polym. Sci., vol. 92, no. 2, pp. 749-756, 2004.
Hutter, N. Rüegg, and S. Yildirim, “Use of palladium based oxygen scavenger to prevent discoloration of ham”, J. Food Packag. Shelf Life, vol. 8, pp. 56-62, 2016.
Hamilton, C. Kalu, E. Prisk, F. B. Padley, and H. Pierce, “Chemistry of free radicals in lipids”, J. Food Chem, vol. 2, pp. 193-199, 1997.
De Mayo, “The everyday physics of hearing and vision”, Morgan & Claypool Publishers, 2015.
Manke, H. Markötter, C. Tötzke, N. Kardjilov, R. Grothausmann, M. Dawson, and J. Banhart, “Investigation of Energy‐Relevant Materials with Synchrotron X‐Rays and Neutrons”, J. Adv. Eng. Mater, vol. 13, no. 8, pp. 712-729, 2011.
Scarfato, E. Avallone, M. R. Galdi, L. D. Maio, and L. Incarnato, “Preparation, characterization, and oxygen scavenging capacity of biodegradable α‐tocopherol/PLA microparticles for active food packaging applications”, J. Polym. Compos, vol. 5, pp. 981-986, 2017.
Kordjazi and A. Ajji, “Development of TiO2 catalyzed HTPB based oxygen scavenging films for food packaging applications”, J. Food Control, vol. 121, p. 107639, 2021.
Uluata, D. J. McClements, and E. A. Decker, “How the multiple antioxidant properties of ascorbic acid affect lipid oxidation in oil-in-water emulsions”, J. Agric. Food Chem, vol. 6, pp. 1819-1824, 2015.
Janjarasskul, S. C. Min, and J. M. Krochta, “Triggering mechanisms for oxygen‐scavenging function of ascorbic acid‐incorporated whey protein isolate films”, J. Sci. Food Agric, vol. 93, no. 12, pp. 2939-2944, 2013.
S. Cruz, G. P. Camilloto, and A. C. Dos Santos Pires, “Oxygen scavengers: An approach on food preservation”, J. Struct. Infrastruct. Eng, vol. 2, pp. 21-42, 2012.
Winestrand, K. Johansson, L. Järnström, and L. J. Jönsson, “Co-immobilization of oxalate oxidase and catalase in films for scavenging of oxygen or oxalic acid”, J. Biochem. Eng. J., vol. 72, pp. 96-101, 2013.
Chatterjee, K. Johansson, L. Järnström, and L. J. Jönsson, “Evaluation of the potential of fungal and plant laccases for active-packaging applications”, J. Agric. Food Chem, vol. 59, pp. 5390-5395, 2011.
Anthierens, P. Ragaert, S. Verbrugghe, A. Ouchchen, B. G. DeGeest, B. Noseda, J. Mertens, L. Beladjal, D. D. Cuyper, W. Dierickx, F. D. Prez, and F. Devlieghere, “Use of endospore-forming bacteria as an active oxygen scavenger in plastic packaging materials”, J. Innov Food Sci Emerg Technol, vol. 12, pp. 594-599, 2011.
Berenzon and I. S. Saguy, “Oxygen absorbers for extension of crackers shelf-life”, J. LWT- Food Sci. Technol., vol. 31, pp. 1-5, 1998.
V. Nielsen and R. Rios, “Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil”, J. Food Microbiol, vol. 60, pp. 219-229, 2000.
Latou, S. F. Mexis, A. V. Badeka, and M. G. Kontominas, “Shelf life extension of sliced wheat bread using either an ethanol emitter or an ethanol emitter combined with an oxygen absorber as alternatives to chemical preservatives”, J. Cereal Sci, vol. 52, pp. 457-465, 2010.
Charles, J. Sanchez, and N. Gontard, “Active modified atmosphere packaging of fresh fruits and vegetables: modeling with tomatoes and oxygen absorber”, J. Food Sci., vol. 68, no. 5, pp. 1736-1742, 2003.
Tarr and P. Clingeleffer, “Use of an oxygen absorber for disinfestation of consumer packages of dried vine fruit and its effect on fruit colour”, J. Stored Prod. Res, vol. 41, pp. 77-89, 2005.
Alves, P. D. Gaspar, T. M. Lima, and P. D. Silva, “What is the role of active packaging in the future of food sustainability? A systematic review”, J. Sci. Food Agric, vol. 103, no. 3, pp. 1004-1020, 2023.
Takenaga, S. Itoh, and H. tsuyuki, “Prevention of lipid oxidation in roasted and ground soybean with oxygen absorber during storage”, J. NSKGA, vol. 34, pp. 705-713, 1987.
Mexis and M. Kontominas, “Effect of oxygen absorber, nitrogen flushing, packaging material oxygen transmission rate and storage conditions on quality retention of raw whole unpeeled almond kernels (Prunus dulcis)”, J. LWT - Food Sci. Technol, vol. 43, pp. 1-11, 2010.
suzuki, S. Wada, S. Hayakawa, and S. Tamura, “Effects of oxygen absorber and temperature on ω3 polyunsaturated fatty acids of sardine oil during storage”, J. Food Sci, vol. 50, no. 2, pp. 358-360, 1985.
Mexis, E. Chouliara, and M. Kontominas, “Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 C”, J. Food Microbiol, vol. 26, no. 6, pp. 598-605, 2009.
Faas, B. Röcker, S. Smrke, C. Yeretzian, and S. Yildirim, “Prevention of lipid oxidation in linseed oil using a palladium-based oxygen scav- enging film”, J. Food Packag. Shelf Life, vol. 24, p. 100488, 2020.
Barriuso, I. Astiasarán, and D. Ansorena, “A review of analytical methods measuring lipid oxidation status in foods: a challenging task”, J. Eur. Food Res. Technol, vol. 236, pp. 1-15, 2013.
Otero-Pazos, R. Sendon, I. Martinez, G. P. Aurrekoetxea, I. Anguio, and A.R.B.D. Quiros, “Evaluation of oxygen absorber system effectiveness in butter containers”, J. Cyta J Food, vol. 16, pp. 205-212, 2018.
Panfil-Kuncewicz, A. Lis, and M. Majewska, “The use of oxygen absorbers for packaging ripened cheese”, J. Pol. J. Nat. Sci, vol. 30, pp. 285-295, 2015.
Ash and I. Ash, “Handbook of preservatives. Synapse Information Resources,” Inc., Endicott, NY, 2004.
J. Costa, L. C. Maciel, J. A. Teixeira, A. A. Vicente, and M. A. Cerqueira , “Use of edible films and coatings in cheese preservation: Opportunities and challenges”, J. Food Res. Int, vol. 107, pp. 84-92, 2018.
Ligaj, M. Tichoniuk,R. Cierpiszewski, and Z. Foltynowicz, “Efficiency of novel antimicrobial coating based on iron nanoparticles for dairy products packaging”, J. Coat, vol. 10, pp. 156, 2020.
Hu and C. Jacobsen, “Oxidative stability and shelf life of foods containing oils and fats”, DuPont Nutrition and Health, New Century, KS, USA, 2016.
A. Lloyd, J. Zou, H. Farnsworth, L. V. Ogden, and O. A. Pike, “Quality at time of purchase of dried milk products commercially packaged in reduced oxygen atmosphere”, J. Dairy Sci, vol. 87, pp. 2337-2343, 2004.
Foltynowicz and A. Rikhie, “Oxygen scavengers applications in the dairy industry”, J. Dairy Sci. Technol., vol. 3, pp. 16-25, 2020.
S. An, H. J. Wang, C. Jaisan, J. H. Lee, and M. G. Jo, “Effects of modified atmosphere packaging conditions on quality preservation of powdered infant formula”, J. Packag. Technol. Sci, vol. 31, pp. 441-446, 2018.
F. Mexis, A.V. Badeka, K. A. Riganakos, and M. G. Kontominas, “Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts”, J. Innov Food Sci Emerg Technol, vol. 11, pp. 177-186, 2010.
Sedaghat, N., heydarian, M., & heydarian, A. (2023). A Review of Application and Mechanism of the Effect of Oxygen Absorbers in Food Packaging. Packaging Science and Art, 14(53), 53-61.
MLA
N. Sedaghat; mohammadkazem heydarian; alireza heydarian. "A Review of Application and Mechanism of the Effect of Oxygen Absorbers in Food Packaging", Packaging Science and Art, 14, 53, 2023, 53-61.
HARVARD
Sedaghat, N., heydarian, M., heydarian, A. (2023). 'A Review of Application and Mechanism of the Effect of Oxygen Absorbers in Food Packaging', Packaging Science and Art, 14(53), pp. 53-61.
VANCOUVER
Sedaghat, N., heydarian, M., heydarian, A. A Review of Application and Mechanism of the Effect of Oxygen Absorbers in Food Packaging. Packaging Science and Art, 2023; 14(53): 53-61.
)
