The ability of oxygen scavenging packaging to inhibit vitamin degradation and lipid oxidation in fish oil-in-water emulsions

Abstract

Abstract The impact of commercial oxygen scavenging packaging on lipid oxidation in fish oil-in-water (O/W) emulsions and vitamin degradation was determined. Oxygen scavenging packaging effectively reduced dissolved oxygen concentration in buffer (pH 3, 5, and 7) by >95% as measured by an oxygen fluorometer over 3 days at 32 °C. Lipid oxidation in emulsions, as measured by lipid hydroperoxides and thiobarbituric acid reactive substances (TBARS), was effectively inhibited by oxygen scavenging packaging regardless of pH (3 and 7), fat concentration (1 and 20%), or in the presence of sodium chloride (0 and 250 mM). Analysis of ascorbic acid and α-tocopherol degradation demonstrated that the oxygen scavenging packaging was able to protect both water and fat-soluble vitamins. This work suggests that active packaging can sufficiently reduce oxygen levels in O/W emulsions to greatly extend the oxidative stability without the addition of exogenous antioxidants. Industrial significance Increased pressure by consumers to remove food additives requires innovative solutions to maintain the shelf life of foods and minimize food waste. Active packaging that reduces oxygen to levels low enough to inhibit oxidative spoilage could provide a potential ‘clean label’ solution to food additives since the antioxidant technology is provided by the packaging system. Oxygen scavenging packaging described in this work reduced packaged oxygen by >98% under a variety of conditions expected in foods and inhibited lipid oxidation of fish oil-in-water emulsions. The impact of this work could improve food quality and extend shelf life for oxidatively susceptible O/W emulsions. In addition, oxygen scavenging active packaging greatly decreased the degradation of essential vitamins suggesting that it could improve the nutritional quality of foods.