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

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2025-06-01 Epub Date: 2025-03-18 DOI:10.1016/j.fpsl.2025.101478

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

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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.

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活性食品包装用碱性环境依赖型和湿活化型儿茶/瓜尔胶涂覆除氧标签

本研究以儿茶相思（AC）、碳酸钠（NC）和瓜尔胶（GG）为基材，制备了一种具有水分活化的氧清除涂层标签。以不同的AC/NC比例（1:1,2:1,3:1,4:1和1:0，w/w）制备标签，同时在所有样品中保持恒定的1 % （w/v）瓜尔胶浓度，并在不同温度（5℃，25℃和40℃）下评估30天的清除能力。利用傅里叶变换红外光谱法观察了清除反应过程中的化学变化。此外，流变学，形态学和耐摩擦性能进行了评估。AC/NC-4:1标记的氧清除能力和速率最高，分别为3.12 ± 0.17 mL O2/g和0.1 mL O2/(g d)；在25ºC和40ºC时分别为4.83 mL O2/g和0.13 mL O2/(g day)，在5ºC时无氧清除活性。通过总酚含量（TPC）分析，AC/NC-4:1配方的儿茶素质量最高（5.906 mg没食子酸当量）。总之，AC/NC-GG组合物在开发用于活性食品包装的除氧涂层标签方面具有重要潜力。

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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.