AcSIR-Academy of Scientific & Innovative Research, Ghaziabad 201002, Uttar Pradesh, India.
ACS Appl Mater Interfaces. 2023 Aug 16;15(32):38729-38740. doi: 10.1021/acsami.3c05168. Epub 2023 Aug 4.
Oxygen scavenging films, an emerging type of active packaging, play a crucial role in preserving the freshness and quality of food products. In this study, we proposed an extruded film made of low-density polyethylene (LDPE) with 5% natural rubber (NR) as the oxygen scavenging film. Characterization of the film revealed that its morphological and barrier properties remained intact, while the elongation attribute was enhanced. The obtained film was standardized for activation scavenging kinetics by varying the UV dose (time and distance). At the optimal UV dose, the film exhibited a total scavenging capacity of 61 cc/g. To assess the film's functionality, FTIR spectra were analyzed before and after exposure to oxygen, confirming the film's ability to scavenge oxygen based on observed peaks at 1718 and 3425 cm. Considering that bread and khoa (fatty food) are sensitive to oxygen, they were selected for testing the application of the oxygen scavenging film. Sensory analysis of bread samples, including appearance and mold formation, as well as microbial load studies, indicated that the shelf life of bread increased from 2-3 days (control) to 4-5 days when packed in the NR-based film and stored at 27 ± 2 °C. Similarly, when applied to khoa, the film extended its shelf life by 3 days compared to the control while maintaining sensory attributes and preserving nutritional value, such as fatty acids. In general, the developed oxygen scavenging film effectively prevents the detrimental effects of oxygen on food products, leading to an extension of their shelf life. This has significant implications for the food industry, as it helps mitigate the negative consequences of oxygen exposure and enhances the product shelf life.
吸氧薄膜作为一种新兴的活性包装材料，在保持食品新鲜度和质量方面发挥着关键作用。本研究提出了一种以低密度聚乙烯（LDPE）为基础，添加 5%天然橡胶（NR）的吸氧薄膜。对薄膜的特性分析表明，其形态和阻隔性能保持完整，而伸长性能得到了增强。通过改变紫外光剂量（时间和距离）对薄膜的激活吸氧动力学进行了标准化。在最佳紫外光剂量下，薄膜的总吸氧容量达到 61 cc/g。为了评估薄膜的功能，对薄膜进行了吸氧前后的傅里叶变换红外光谱（FTIR）分析，根据在 1718 和 3425 cm 处观察到的峰证实了薄膜的吸氧能力。考虑到面包和 khoa（高脂肪食品）对氧气敏感，选择了这两种食品来测试吸氧薄膜的应用。对面包样品的感官分析，包括外观和霉菌形成以及微生物负载研究表明，用 NR 基薄膜包装并在 27 ± 2°C 下储存时，面包的货架期从 2-3 天（对照）延长至 4-5 天。同样，当应用于 khoa 时，与对照组相比，薄膜将其货架期延长了 3 天，同时保持了感官属性和营养价值，如脂肪酸。总的来说，所开发的吸氧薄膜可有效防止氧气对食品的不利影响，从而延长其货架期。这对食品工业具有重要意义，因为它有助于减轻氧气暴露的负面影响并延长产品的货架期。
