Jeong Suyeon, Lee Hyun-Gyu, Yoo SeungRan
World Institute of Kimchi, Gwangju, 61755 Republic of Korea.
Food Sci Biotechnol. 2024 Feb 25;33(11):2533-2541. doi: 10.1007/s10068-024-01520-4. eCollection 2024 Aug.
The presence of oxygen can degrade food quality, making it essential to remove oxygen from the packaging headspace of food products. In this study, the effect of catalyst type and concentration on iron-based oxygen-scavenging films was investigated to enhance the oxygen removal efficiency in food packaging films. Among the investigated catalysts, calcium chloride and lipophilic silica improved the oxygen-scavenging capacity more than sodium chloride and hydrophilic silica. As the catalyst content was increased from 0.1 to 6.0 %(w/w), the oxygen content (%) in the package decreased from 3.90 to 0.36%. Application of oxygen-scavenging films in apple packaging decreased the apple browning index from 52.87 to 38.13 and reduced the oxygen concentration inside the package from 9.8 to 0.0%. Therefore, the food packaging film developed in this study can be used as a food packaging material that removes oxygen and thus prevents food quality deterioration.
The online version contains supplementary material available at 10.1007/s10068-024-01520-4.
氧气的存在会降低食品质量，因此从食品包装顶空去除氧气至关重要。在本研究中，研究了催化剂类型和浓度对铁基吸氧薄膜的影响，以提高食品包装薄膜中的除氧效率。在所研究的催化剂中，氯化钙和亲脂性二氧化硅比氯化钠和亲水性二氧化硅更能提高吸氧能力。随着催化剂含量从0.1%增加到6.0%（w/w），包装中的氧气含量（%）从3.90降至0.36%。吸氧薄膜应用于苹果包装后，苹果褐变指数从52.87降至38.13，包装内氧气浓度从9.8%降至0.0%。因此，本研究开发的食品包装薄膜可作为一种去除氧气从而防止食品质量恶化的食品包装材料。
在线版本包含可在10.1007/s10068-024-01520-4获取的补充材料。
