PubAg

Main content area

Development of oxygen scavenging system containing a natural free radical scavenger and a transition metal

Author:
Byun, Y., Darby, D., Cooksey, K., Dawson, P., Whiteside, S.
Source:
Food chemistry 2011 v.124 no.2 pp. 615-619
ISSN:
0308-8146
Subject:
free radical scavengers, metals, oxygen, storage temperature
Abstract:
A natural free radical scavenger, α-tocopherol, and a transition metal in an oxygen scavenging system were evaluated as a possible oxygen scavenger. The effects of α-tocopherol, transition metal, moisture, and thermal processing on oxygen scavenging capability were investigated. An initial, cup headspace oxygen content (%) of 20.9% was decreased to 18.0% after thermal processing and 60days of storage at room temperature when the oxygen scavenging system containing α-tocopherol (500mg) and transition metal (100mg) was utilised. α-Tocopherol and a transition metal were required for optimum oxygen scavenging capability, otherwise the oxygen scavenging capability decreased. The oxygen content (%) decreased further to 17.1% when the amount of transition metal increased from 100 to 150mg. In this research, α-tocopherol (500mg) and transition metal (150mg) had an oxygen scavenging capacity of 6.72ml O₂/g and an oxygen scavenging rate of 0.11ml O₂/g•day. Results indicated that α-tocopherol and transition metal in oxygen scavenging system coupled with thermal processing can be used as an effective oxygen scavenger.
Agid:
572870