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LDPE-Natural Rubber Composite Film as Active Packaging: A Paradigm Shift in Oxygen Scavengers
ACS Applied Materials & Interfaces ( IF 8.3 ) Pub Date : 2023-08-04 , DOI: 10.1021/acsami.3c05168 Subhash Pawde 1 , Sachin R Chaudhari 1 , Pichan Prabhasankar 1 , Rajeshwar S Matche 1
ACS Applied Materials & Interfaces ( IF 8.3 ) Pub Date : 2023-08-04 , DOI: 10.1021/acsami.3c05168 Subhash Pawde 1 , Sachin R Chaudhari 1 , Pichan Prabhasankar 1 , Rajeshwar S Matche 1
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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–1. 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.
中文翻译：
LDPE-天然橡胶复合薄膜作为活性包装：氧清除剂的范式转变
除氧膜是一种新兴的活性包装，在保持食品的新鲜度和质量方面发挥着至关重要的作用。在这项研究中，我们提出了一种由低密度聚乙烯（LDPE）和 5% 天然橡胶（NR）制成的挤出薄膜作为除氧薄膜。薄膜的表征表明其形态和阻隔性能保持完整，同时伸长率属性得到增强。通过改变紫外线剂量（时间和距离）对所得薄膜的活化清除动力学进行标准化。在最佳紫外线剂量下，薄膜的总清除能力为 61 cc/g。为了评估薄膜的功能，我们对暴露于氧气之前和之后的 FTIR 光谱进行了分析，根据在 1718 和 3425 cm –1 处观察到的峰确认了薄膜清除氧气的能力。考虑到面包和油腻食品对氧气敏感，因此选择它们来测试除氧膜的应用。对面包样品的感官分析（包括外观和霉菌形成）以及微生物负荷研究表明，当用 NR 薄膜包装并储存时，面包的保质期从 2-3 天（对照）增加到 4-5 天在 27 ± 2 °C。同样，当应用于 khoa 时，与对照相比，该薄膜的保质期延长了 3 天，同时保持了感官特性并保留了脂肪酸等营养价值。一般来说，所开发的除氧膜可以有效防止氧气对食品的有害影响，从而延长其保质期。这对食品工业具有重大影响，因为它有助于减轻氧气暴露的负面影响并延长产品的保质期。
更新日期：2023-08-04
中文翻译：
LDPE-天然橡胶复合薄膜作为活性包装：氧清除剂的范式转变
除氧膜是一种新兴的活性包装，在保持食品的新鲜度和质量方面发挥着至关重要的作用。在这项研究中，我们提出了一种由低密度聚乙烯（LDPE）和 5% 天然橡胶（NR）制成的挤出薄膜作为除氧薄膜。薄膜的表征表明其形态和阻隔性能保持完整，同时伸长率属性得到增强。通过改变紫外线剂量（时间和距离）对所得薄膜的活化清除动力学进行标准化。在最佳紫外线剂量下，薄膜的总清除能力为 61 cc/g。为了评估薄膜的功能，我们对暴露于氧气之前和之后的 FTIR 光谱进行了分析，根据在 1718 和 3425 cm –1 处观察到的峰确认了薄膜清除氧气的能力。考虑到面包和油腻食品对氧气敏感，因此选择它们来测试除氧膜的应用。对面包样品的感官分析（包括外观和霉菌形成）以及微生物负荷研究表明，当用 NR 薄膜包装并储存时，面包的保质期从 2-3 天（对照）增加到 4-5 天在 27 ± 2 °C。同样，当应用于 khoa 时，与对照相比，该薄膜的保质期延长了 3 天，同时保持了感官特性并保留了脂肪酸等营养价值。一般来说，所开发的除氧膜可以有效防止氧气对食品的有害影响，从而延长其保质期。这对食品工业具有重大影响，因为它有助于减轻氧气暴露的负面影响并延长产品的保质期。
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