Verpackung und Umwelt

Evaluation of Market‐Available Snack Chip Packaging: Modified Atmosphere Packaging, Water Activity, Mechanical Properties, and Efficiency of Packaging Material Use

“…However, previous publications reported that potato chips are oxygen tolerant when stored in darkness with a shelf‐life in 20 vol % oxygen of approximately 200 days 29, and that they tolerate a relatively high amount of oxygen up to 170 mg O 2 kg −1 23, 29. Autoxidation had been reported to become relevant as deterioration process after 2 to 3 months storage 23. Interestingly, a higher equilibrium relative humidity (higher moisture content) reduces fat oxidation, i.e., by autoxidation and light‐induced oxidation.…”

“…The cans are described in the patent US3498798A. Reported oxygen transmission rates of cans made of layers of aluminum, polyethylene and paperboard are 0.7 to 1.8 cm 3 O 2 per year [36]; and 0.75-1 cm 3 O 2 per year (can with the structure PE/paperboard/PE/Al/ PE, closing stripe of PETP, closure of polymer/Al, PE, filling volume 0.7 L, stored in air with 50 r.h.), inside nitrogen with 100 % r.h. [23]. More recent values provided by Fraunhofer IVV (Freising, Germany) are oxygen transmission rates between 0.01 and 0.1 cm 3 (STP)/(can day bar) at 23 °C and 50 r.h.; and for the water vapor transmission rates values are below 10 mg H 2 O/(can day), relative humidity gradient of 85 r.h. to 0 % r.h.…”

“…Because an ingredient of potato chips is oil, they are sensitive to oxygen [3,19,20], which causes autoxidation, and potato chips are sensitive to light-induced oxidation [3,[21][22][23]. Fat oxidation causes off-flavour [24].…”

“…In a study an initial oxygen concentration of 1.5 vol % was measured in flexible pouch packagings that increased to range of 2 to 4.5 vol % in 35 days [7]. However, previous publications reported that potato chips are oxygen tolerant when stored in darkness with a shelf-life in 20 vol % oxygen of approximately 200 days [29], and that they tolerate a relatively high amount of oxygen up to 170 mg O 2 kg -1 [23,29]. Autoxidation had been reported to become relevant as deterioration process after 2 to 3 months storage [23].…”

UV-Activated, Transparent Oxygen Scavenger Coating Based on Inorganic–Organic Hybrid Polymer (ORMOCER®) with High Oxygen Absorption Capacity

“…Oxygen-sensitive foods spoil when reacting with just 1-200 ppm (mg/kg food) oxygen [13,14]. The levels of residual oxygen in packaging systems can be higher because of several reasons: solved oxygen in the food matrix, oxygen in pores of the food and Oxygen-sensitive foods spoil when reacting with just 1-200 ppm (mg/kg food) oxygen [13,14].…”