Investigating the Characteristics of Different Types of Oxygen Scavengers in Active Food Packaging

Oxygen is one of the main causes of corruption in the food industry. This gas, through oxidation of oxygen-sensitive foods, has an adverse effect on their nutritional qualities and their appearance. Hence, increasing safety and acceptability from the customer's point of view towards oxygen-sensitive foods requires an obstacle to protect them against oxidation. In recent years, oxygen scavengers packaging has been used as an active packaging to prevent the reaction of oxygen with nutrients. These scavengers are reacted to this gas based on various mechanisms and, by removing it, preserve all the properties of the food such as: aroma, taste, color, nutritional value; it also increases the safety and shelf-life of nutrients from production to consumption and prevents the quality of food from falling. Oxygen scavengers are selected according to the type of food, also they used in food packaging such as: bread, coffee, tea, cakes, sweets, beverages, meat products, fruits and vegetables.