Carbon dioxide scavengers in food packaging

AI Quick Summary

Carbon dioxide scavengers as part of food active packaging.Nowadays the most used active packaging technologies for food are those developed to scavenge oxygen and carbon dioxide. Active packaging is used the last several years and a packaging is called like that when it performs some role in the preservation of the food other than providing an inert barrier to external conditions. Such roles are gas-scavenging or emitting systems added to emit (e.g., N2, CO2, ethanol) and/or to remove (e.g., O2, CO2) gases during packaging or distribution.CO2 scavengers, another active packaging technology, used not as much as O2 scavengers, are commercialized to avoid gas pressure buildup inside rigid packaging or volume expansion in flexible packaging by absorbing CO2 produced by fermented or roasted foods. CO2 scavengers can be composed either of a physical absorbent (zeolite or an active carbon powder) or of a chemical absorbent (calcium hydroxide, Na2CO3, Mg(OH)2, etc.).Scavengers can be characterized by two main properties: absorption capacity and absorption rate constant. Although O2 and CO2 scavengers are commercially available and commonly used, information on their absorption characteristics is still limited. The absorption capacity of commercial scavengers is well documented because these systems are generally designed to remove a specified amount of O2 or CO2 from the pouches. On the contrary, few studies have been made to evaluate the absorption rate which is a parameter of prime importance for the product quality.

Project Idea Metadata

• Project Idea Name: Carbon dioxide scavengers in food packaging
• Date: 3/30/2022 1:58:27 PM
• Administrators:
  • Fotini Gkika

Project Idea Description

Active packaging is used the last several years and a packaging is called like that when it performs some role in the preservation of the food other than providing an inert barrier to external conditions. Such roles are gas-scavenging or emitting systems added to emit (e.g., N2, CO2, ethanol) and/or to remove (e.g., O2, CO2) gases during packaging or distribution.

CO2 scavengers, another active packaging technology, used not as much as O2 scavengers, are commercialized to avoid gas pressure buildup inside rigid packaging or volume expansion in flexible packaging by absorbing CO2 produced by fermented or roasted foods. CO2 scavengers can be composed either of a physical absorbent (zeolite or an active carbon powder) or of a chemical absorbent (calcium hydroxide, Na2CO3, Mg(OH)2, etc.).

Scavengers can be characterized by two main properties: absorption capacity and absorption rate constant. Although O2 and CO2 scavengers are commercially available and commonly used, information on their absorption characteristics is still limited. The absorption capacity of commercial scavengers is well documented because these systems are generally designed to remove a specified amount of O2 or CO2 from the pouches. On the contrary, few studies have been made to evaluate the absorption rate which is a parameter of prime importance for the product quality.

Carbon dioxide scavengers as part of food active packaging.

Nowadays the most used active packaging technologies for food are those developed to scavenge oxygen and carbon dioxide.