Alkaline environment-dependent and moisture-activated catechu/guar gum coated oxygen scavenging labels for active food packaging

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-03-18 DOI:10.1016/j.fpsl.2025.101478

Prachi Jain , Konala Akhila , Bhushan Meshram , Suman Singh , Kirtiraj K. Gaikwad

{"title":"Alkaline environment-dependent and moisture-activated catechu/guar gum coated oxygen scavenging labels for active food packaging","authors":"Prachi Jain , Konala Akhila , Bhushan Meshram , Suman Singh , Kirtiraj K. Gaikwad","doi":"10.1016/j.fpsl.2025.101478","DOIUrl":null,"url":null,"abstract":"<div><div>In this study, an <em>Acacia catechu</em> (AC), sodium carbonate (NC), and guar gum (GG) based oxygen scavenging coated label with moisture activation was developed. The labels were prepared with different AC/NC ratios (1:1, 2:1, 3:1, 4:1, and 1:0, w/w) while maintaining a constant 1 % (w/v) concentration of guar gum across all samples and assessed for scavenging capabilities for 30 days at different temperatures (5℃, 25℃, and 40 ℃). Chemical changes during the scavenging reaction were observed through Fourier transform infrared spectroscopy. Additionally, rheological, morphological, and rub resistance properties were evaluated. The AC/NC-4:1 label demonstrated the highest oxygen scavenging capacity and rate of 3.12 ± 0.17 mL O<sub>2</sub>/g and 0.1 mL O<sub>2</sub>/(g day); 4.83 mL O<sub>2</sub>/g and 0.13 mL O<sub>2</sub>/(g day) at 25 ºC and 40 ºC respectively with no oxygen scavenging activity at 5 ºC. The AC/NC-4:1 formulation also yielded the highest catechin mass (5.906 mg gallic acid equivalent) via total phenolic content (TPC) analysis. In conclusion, the AC/NC-GG composition holds significant potential for developing oxygen-scavenging coated labels for active food packaging applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101478"},"PeriodicalIF":8.5000,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289425000481","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

In this study, an Acacia catechu (AC), sodium carbonate (NC), and guar gum (GG) based oxygen scavenging coated label with moisture activation was developed. The labels were prepared with different AC/NC ratios (1:1, 2:1, 3:1, 4:1, and 1:0, w/w) while maintaining a constant 1 % (w/v) concentration of guar gum across all samples and assessed for scavenging capabilities for 30 days at different temperatures (5℃, 25℃, and 40 ℃). Chemical changes during the scavenging reaction were observed through Fourier transform infrared spectroscopy. Additionally, rheological, morphological, and rub resistance properties were evaluated. The AC/NC-4:1 label demonstrated the highest oxygen scavenging capacity and rate of 3.12 ± 0.17 mL O₂/g and 0.1 mL O₂/(g day); 4.83 mL O₂/g and 0.13 mL O₂/(g day) at 25 ºC and 40 ºC respectively with no oxygen scavenging activity at 5 ºC. The AC/NC-4:1 formulation also yielded the highest catechin mass (5.906 mg gallic acid equivalent) via total phenolic content (TPC) analysis. In conclusion, the AC/NC-GG composition holds significant potential for developing oxygen-scavenging coated labels for active food packaging applications.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.