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J. FOOD SCI TECHNOL 17/01/14 Oxygen absorbers in food preservation: a review. Braz. J. Food Technol. vol.16 no.3 Campinas July/Sept. 2013 Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage. Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage Cordeiro em embalagem ativa com sachê absorvedor de oxigênio/emissor de gás carbônico: estabilidade físico-química e microbiológica durante armazenamento refrigerado Marco Antonio TrindadeI*; Nilda Doris Montes VillanuevaII; Catharine Vendemiatto AntunesIII; Maria Teresa de Alvarenga FreireIV IUniversidade de São Paulo (USP) Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) Departamento de Engenharia de Alimentos Av.

Braz. J. Food Technol. vol.16 no.3 Campinas July/Sept. 2013 Active packaged lamb with oxygen scavenger/carbon dioxide emitter sachet: physical-chemical and microbiological stability during refrigerated storage

Lamb meat has been commercialized in Brazil almost exclusively as a frozen product due to the longer shelf life provided by freezing when compared to refrigeration. However, as a result of the current trend of increased demand for convenience products, a need has emerged for further studies to facilitate the marketing of refrigerated lamb cuts. Key words: Lamb; Vacuum packaging; Active packages; Microbiology; Oxidation. FOOD PACKAGING FORUM 06/05/13 EFSA authorizes iron-based oxygen absorbers for food contact. The European Food Safety Authority (EFSA) authorized mixtures of “iron based oxygen absorber systems comprising iron, sodium chloride, water, silica gel, activated carbon, monosodium glutamate, potassium acid tartrate, powdered cellulose, malic acid, chabazite, hydroxypropyl cellulose, potassium carbonate, sodium thiosulfate, propylene glycol, glycerin, polyethyleneglycol sorbitan monooleate, sodium propionate and clinoptilolite, incorporated in sachets, patches and cards” in a scientific opinion published April 12, 2013.

FOOD PACKAGING FORUM 06/05/13 EFSA authorizes iron-based oxygen absorbers for food contact

The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing aids (CEF) concluded that those iron- based oxygen absorbers were safe for food contact, and could be used in the headspace of packaging as well as in direct contact with non-liquid foods other than those with an aqueous liquid surface phase. Except for activated carbon, all of the above mentioned substances were evaluated. Reference EFSA (2013). International Food Research Journal 18(3): 1044-1048 (2011) Effect of different packaging materials on the shelf life of modifie.

SUITE101 28/07/10 Alimentation : attention aux dangers des absorbeurs d'oxygène. De nouveaux procédés de conservation des aliments modifient peu à peu les principes de l'emballage alimentaire.

SUITE101 28/07/10 Alimentation : attention aux dangers des absorbeurs d'oxygène

Il s'agit de sachets absorbeurs d'oxygène. Sans doute efficaces pour repousser les dates limites de consommation, mais peut-être pas sans risques pour des consommateurs non avertis et peu vigilants... L'oxydation, le grand problème de la conservation alimentaire L’oxygène est responsable en grande partie de l’altération des produits alimentaires. Après avoir perdu leurs qualités et valeurs nutritionnelles, ils deviennent plus ou moins rapidement impropres à la consommation. Malgré toutes les précautions prises lors de l’emballage, l’élimination totale de l’oxygène est impossible. L’oxygène incriminé peut se trouver initialement dans l’aliment ou dans l’atmosphère environnante ; il peut aussi résulter d’échanges entre emballage et milieu extérieur. Antioxydants et absorbeurs d’oxygène Des antioxydants peuvent être ajoutés aux aliments.

Une commercialisation encore frileuse. INTECH 22/08/12 Oxygen Scavengers: An Approach on Food Preservation. 1.

INTECH 22/08/12 Oxygen Scavengers: An Approach on Food Preservation

Introduction Many foods are very sensitive for oxygen, which is responsible for the deterioration of many products either directly or indirectly. In fact, in many cases food deterioration is caused by oxidation reactions or by the presence of spoilage aerobic microorganisms. Therefore, in order to preserve these products, oxygen is often excluded. Oxygen (O2) presence in food packages is mainly due to failures in the packaging process, such as mixture of gases containing oxygen residues, or inefficient vacuum.

Modified atmosphere packaging (MAP) is often used as an alternative to reduce the O2 inside food packaging. In this context, research and developments in the food packaging area have been conducted, aiming to eliminate residual O2. The most used active packaging technologies for food are those developed to scavenge oxygen and were first commercialized in the late 1970s by Japan’s Mitsubishi Gas Chemical Company (Ageless®). Figure 1. 2. 2.1. 2.2.