Oxygen scavenging polymer coating prepared by hydrophobic modification of glucose oxidase

Abstract

Trace oxygen in packaged foods, beverages, and pharmaceuticals can promote a range of oxidative degradation reactions and support microbial growth, ultimately impacting product quality and shelf-life. Oxygen scavenging active packaging systems have therefore been explored to control headspace oxygen content. Herein, we report on a hydrophobic ion pairing method to render glucose oxidase hydrophobic, and thus soluble in organic solvents. Hydrophobic modified glucose oxidase was blended with ethylene vinyl acetate and cast on the interior of glass vials to demonstrate potential as a commercially translatable coating method for enzyme immobilization. The resulting oxygen scavenging polymer coatings were topographically uniform and presented 0.553 μg/cm2 enzyme at the coating interface. The coatings effectively reduced headspace oxygen by 2% in a closed-vial system filled 50 vol% with citrate buffer, pH 3.5. Less than 25% protein migrated from the coating over an 8-week leaching study, with no detectable protein leached in the first 4 weeks. Hydrophobic ion pairing of glucose oxidase enabled a facile, high-throughput enzyme immobilization technique without use of complicated, time-consuming surface modification chemistries and reagents. Such oxygen scavenging polymer coatings can support controlling headspace oxygen in packaged goods, and thus retaining stability of oxygen-sensitive components such as colors, flavors, and nutrients.