Novel natural phenolic compound-based oxygen scavenging system for active packaging applications

Influence of pyrogallol on the catalytic effects of Fe3+ during Fe2+ oxidation with atmospheric oxygen

“…This compound has high oxygen absorbing capacity due to its ability to react with oxygen. Pyrogallol is a naturally toxic compound but widely used in many industries due to its antibacterial, antiviral, and antioxidant properties [7,8,9]. Pyrogallol activates iron released from the ferritin core and reduces ferric iron from ferritin, which makes the cells susceptible to oxidative stress [10,11].…”

LDPE/PET laminated films modified with FeO(OH) × H2O, Fe2O3, and ascorbic acid to develop oxygen scavenging system for food packaging

“…Among oxygen scavenging systems presented in Table 1, the most interesting ones are nano-iron or zero-valent iron doped with boron 10 and natural phenolic compound and pyrogallol with sodium carbonate. 12 The first one has high effectiveness regardless of the relative humidity (RH). They are also versatile as they can be used in variety of materials, ie, silicone rubber, polisiloxane, modified cellulose, acetate butyrate, and polyamide and therefore applied in different forms (containers, inserts, trays, bottles caps, seals, labels, etc).…”

“…They are also versatile as they can be used in variety of materials, ie, silicone rubber, polisiloxane, modified cellulose, acetate butyrate, and polyamide and therefore applied in different forms (containers, inserts, trays, bottles caps, seals, labels, etc). 10 The second oxygen scavenging system, natural phenolic compound and pyrogallol with sodium carbonate, 12 enables its use in polyurethane adhesive. It is a solution similar to that proposed by us, but the authors did not introduce oxygen scavengers to the adhesive layer, only indicated it in discussion section as potential way of application.…”

A new pyrogallol coated oxygen scavenging film and their effect on oxidative stability of soybean oil under different storage conditions

“…Oxygen is a key factor in food shelf life since it directly contributes to the oxidation of lipids and fats. On the other hand, oxygen is also responsible for the growth of aerobic microorganisms in food and therefore the loss of food quality [1,2]. To overcome such critical issues, the oxygen must be removed from packaged foods or reduce the oxygen concentration from the headspace of food product packaging [3].…”

“…However, iron-based oxygen scavengers have several limitations for food packaging use. For example, there is the potential risk of accidental consumption by children and babies, and the fact that packages containing oxygen scavenging sachets cannot be used in microwave ovens; iron-based oxygen scavengers also create issues for metal detectors in food production lines [2]. The use of natural active compounds is a good alternative as they are non-toxic compounds with a lower risk of health concerns related to foodstuff [20].…”