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Front. Chem. | doi: 10.3389/fchem.2018.00587

Effect of Temperature and Relative Humidity on the Reaction Kinetics of an Oxygen Scavenger Based on Gallic Acid

 Astrid F. Pant1, 2*,  Julia Dorn1, 2 and Matthias Reinelt1
  • 1Fraunhofer-Institut für Verfahrenstechnik und Verpackung (IVV), Germany
  • 2Technische Universität München, Germany

Gallic acid (GA) is a potential oxygen scavenger for food packaging applications. In this study we investigated the effect of temperature and relative humidity (RH) on the reaction kinetics of an oxygen scavenger consisting of GA and sodium carbonate. The reaction was described by a second-order kinetic law and the reaction rate coefficient k as well as the scavenger capacity n were determined from experimental data using a multiple-run downhill simplex method. Both the rate coefficient and the scavenger capacity increased significantly with higher temperatures. At 21 degrees Celsius it was shown that both the rate coefficient and the scavenger capacity increased significantly with higher RH. However, below 54 percent RH, there was no detectable reaction. For optimum scavenger performance we therefore recommend GA-based scavengers for packaging of food products with a high water activity stored at room temperature. Prior to application, the packaging materials with GA-based scavengers can be stored at 21 degrees Celsius and 54 percent RH without losing their scavenger activity. The results of this study provide the basis for the functional design of active packaging systems with GA-based oxygen scavengers.

Keywords: active packaging, Food packages, Oxygen absorber, polyphenol, 3,4,5-Trihydroxy benzoic acid[1-(pyridyl)ethylidene]hydrazone, kinetic model

Received: 03 Sep 2018; Accepted: 09 Nov 2018.

Edited by:

Florent Allais, AgroParisTech Institut des Sciences et Industries du Vivant et de L'environnement, France

Reviewed by:

OLIVIER DANGLES, University of Avignon, France
Paul-Henri Ducrot, INRA UMR1318 Institut Jean Pierre Bourgin, France  

Copyright: © 2018 Pant, Dorn and Reinelt. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

* Correspondence: Ms. Astrid F. Pant, Fraunhofer-Institut für Verfahrenstechnik und Verpackung (IVV), Freising, Germany, astrid.pant@ivv.fraunhofer.de