Abstract
The quality and safety of packaged foods can be increased by ensuring the effective use of oxygen indicators to detect damaged packages throughout the supply chain. Therefore, an oxygen indicator that responds quickly to the presence of oxygen, has a short in-pack activation time, and is resistant to dye leakage, was developed by the electrospinning process in this study. Active ingredient amounts of the indicator were optimized through the response surface method. The dye leakage that may cause contamination of the food in the package was prevented by covering the optimized polyvinyl alcohol (PVOH) nanofiber-based oxygen indicator with electrospun polystyrene (PS) fiber layers. The color recovery time and dye leakage amount of PS coated oxygen indicator produced in the optimum formulation (OI-POF) were 240 ± 38.2 s and 0.3 ± 0.02 % respectively. The indicator, which was tested using packaged meatball samples showed significant color changes in the absence and presence of oxygen.
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