Desenvolvimento e caracterização de sache absorvedor de oxigenio para uso em embalagens alimenticias / Development and characterization of oxygen scavenger sachets for use in food

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

The present work consist of the development of an iron based oxygen scavenger sachet recommended to be used in active packaging of processed meat, such as "Jerked beef", in order to extend the shelf life of this category of food product. It was conducted a partial characterization of the content of the commercial sachets O-Buster and Oxyfree 504 A by using Scanning Electronic Microscopy (SEM-EDX), X-Ray Difractometry (XRD) and Infrared Spectroscopy (FTIR). Preliminary studies were carried out in several stages in order to choose the best components, their preparation procedures, the more adequate proportions of these components and the percentage of humidity in the sachet. Sachets were prepared under inert atmosphere (N2) and their O2 scavenging capacity and rate constant were evaluated in kinetic studies using the bottle overturned in water technique (100% Relative Humidity at 25oC). Results showed that a good reproducibility can be obtained with this technique and also a low cost for the analysis. The O2 scavenging capacity and rate constant for the developed sachet and for other two commercial ones were evaluated by gas chromatography (GC) in hermetic absorption cells, using a 22 factorial with central point design, having the temperature (T) and relative humidity (RH) as the independent variables. The results showed a preponderant influence of the relative humidity on the O2 scavenging capacity for all the sachets, and a greater influence of the temperature on the constant rate. It is important to notice that at 23 °C and 53 % RH, typical commercialization conditions for the goal product of this work, the developed sachêt has presented an O2 scavenging capacity of 85,5 mL, almost two times greater than that obtained for the O-Buster and Oxyfree 504 A sachets (45,6 and 45,7 mL, respectively), reaching the minimum O2 scavenging capacity of 20 mL, provided by the manufacturer as “nominal” capacity, during the first three hours showing that the developed sachet has presented suitable properties for the desired application.

ASSUNTO(S)

shelf life cinetica planejamento experimental package vida de prateleira kinetics experimental design alimentos - embalagens food

ACESSO AO ARTIGO

Documentos Relacionados