COST Action FP1405Active and intelligent fibre-based packaging –innovation and market introduction

OXYGEN SCAVENGING

“ACTIVE LABEL”

Bettina Röcker, Nadine Rüegg, Prof. Dr. Selçuk Yildirim

Zurich University of Applied Sciences, Wädenswil, SwitzerlandInstitute of Food and Beverage InnovationFood Packaging Research Group

INTRODUCTION – OXYGEN SCAVENGER

Growth of aerobic microorganisms

Oxidation

Discolorationand rancidity

Moulds and otherSpoilage organisms

Degraded appearance and nutritional value

Impaired sensory qualities

Lost freshness, unpleasant taste and aroma

Reduced Shelf life

O2

INTRODUCTION – OXYGEN SCAVENGER

Challenge:

Despite modified atmosphere packaging (MAP) or gas flushing

Up to 0.5-5 % residual oxygen

Negative effect on food quality and shelf life

6

Oxygen Scavenger

OXYGEN SCAVENGING «ACTIVE LABEL»

H2 + ½ O2 H2OPd

FUNCTIONAL PRINCIPLE «ACTIVE LABEL»• MAP standard procedure

N2 H2Active Label

Food

Lidding film

O2 O2O2

H2 + ½ O2 H2OPd

N2N2N2

H2 H2

Food

O2 O2

N2 H2 H2H2ON2 O2 N2

Food

N2 N2N2

N2N2

• Limitation «Active Label»:

Max. 2.5% residual O2

• Condition:

H2 in MAP included

• Application «Active Label»

DEVELOPMENT “ACTIVE LABEL”

Pd-coating on different substrates SiOx/Pd-coating on the same substrates

oxygen scavenging

activity

~3x higher

“ACTIVE LABEL” PROTOTYPE

OXYGEN SCAVENGING “ACTIVE LABEL”

OXYGEN SCAVENGING “ACTIVE LABEL”

BENEFITS «ACTIVE LABEL»

PUBLICATIONS “ACTIVE LABEL”Technical Development of “ACTIVE LABEL”

Food Application of “ACTIVE LABEL”

To be submitted:

Application of palladium-based oxygen scavenger to extend the mould-free shelf life of bakery products

Nadine Rüegg, Bettina Röcker, Selçuk Yildirim*

Thank you for your attention

Bettina Röcker, Nadine Rüegg, Prof. Dr. Selçuk Yildirim