Storage trials with prepared packages are planned in combination with quality tests (analytical tests / sensory evaluation). The aim of the project is to investigate the use of iron-based oxygen-scavenger-sachets for further oxygen-sensitive products like mayonnaise, oil or pastry products which form rancid notes in presence of oxygen. This means that the quality of these products could be maintained over a long period of time. Recent studies demonstrated the stabilization of quality for some foodstuffs such as sausages or dairy products by the use of iron-based oxygen-scavenger-systems. The advantage of iron-based oxygen-scavenger systems is an easy processing (integrated in the film or separately added to the package, like sachets or labels) and a cost-effective production compared to other oxygen-scavenger systems (e.g. Oxygen Scavengers: Corrosion is most commonly caused by dissolved gases (primarily oxygen and carbon dioxide), low pH, the attack of mechanically stressed areas, and under-deposit attack. To reduce a further reduction in oxygen (< 0.01 % v/v O2) oxygen-scavenger systems can be used. These reactions are catalyzed very often under presence of light.

However, oxygen contents of up to 2 % v/v still remain in the headspace of the package which is still enough to cause a deterioration of the foodstuff.

Conventionally, modified atmosphere packaging is used to remove the oxygen from the headspace of the package. This can be done by packaging under oxygen-free conditions. For that reason it is very important to protect the food from deteriorative oxidative changes. If these changes occur during distribution in retail, the products get unsalable which means a huge decrease in sale. The advantage of iron-based oxygen-scavenger systems is an easy processing (integrated in the film or separately added to the package, like sachets or labels) and a cost-effective production compared to other oxygen-scavenger systems (e.g. a rancid odour or taste, loss in the vitamin content or colour changes. To reduce a further reduction in oxygen (< 0.01 v/v O2) oxygen-scavenger systems can be used. Increasing concerns regarding food wastage and. The growing demand for fresh and quality packaged food among the consumers all over the world is expected to propel the market demand in the coming years. This is due to reactions with valuable substances in the foodstuff. The global oxygen scavengers market size stood at USD 1.73 billion in 2016 and is anticipated to record a CAGR of 4.9 over the forecast period. All other countries, please order HTH17MAG-14K. sausages, dairy products, nuts) get influenced by oxidation reactions which lead to a fast loss in quality. MILLIPLEX MAP Human Adipokine Magnetic Bead Panel 1 - Endocrine Multiplex Assay (HADK1MAG-61K) 1.

Oxygen scavengers