Brasil Pack Trends 2020

BrasilPackTrends2020 144 qual ity and new technologies oxygen concentration to very low levels (0,01%) and keep it during storage. They effectively prevent oxidation damages and microbiological deterioration in many products. In oils, fats and fatty products, oxygen absorbers prevent the rancidity; in processed meat, fruit and vegetable they prevent discoloration; in food rich in aroma, like juices, they reduce the loss of typical flavor; in bakery products and cheeses, they control the microbial deterioration; and in food rich in vitamins, they prevent the loss of its nutritional value. Oxygen absorbers allow the reduction or even the elimination of preservatives like antioxidants and antimicrobials agents. They can also be used for controlling of the deterioration caused by insects, which grow in nuts, grains and dried foods; they act as well as over grown insects and their eggs. The technologies associated to the oxygen absorbers use one or more of the following concepts: iron based compounds (iron oxide, iron carbonate, iron sulphate, iron sulphite-sulphate); organic substances with low molecular weight (ascorbic acid, sodium ascorbate, catechol); enzymatic systems (glucose oxidase, alcohol oxidase); photo-reducer components; oxidable polymers; unsaturated fatty acid (for instance, oleic, linoleic and linolenic acids); microorganisms immobilized in solid substrate, which means, biological oxygen absorbers; sulphite and its analogous (bisulphite, metabisulfite and hydrosulphite). The incorporation of active compounds in polymers demands a very fast absorption kinetic. The polymer permeability, in which the active is incorporated, might be a restriction to the reaction rate, comparing to the one obtained with iron powder spread in appropriate vehicles in the sachets, what provides a large superficial area for reaction. As an alternative to the addition of metallic compounds to the plastics, various compounds with low molar weight are suggested for oxygen absorbers, but most of them face regulatory barriers. The most promising alternative seems to be the oxidation of the polymer itself to absorb oxygen. The control of oxidation byproducts, especially of possible toxic migrants, is one of the most important challenges. Another important parameter, the control of the absorber reactivity through an “activation” step, such as the use of radiation, seems to be a good solution to the activity loss of the incorporated absorbers before package use. The oxygen absorption technologies should not start the reactions before the package to be in contact with the product. That is because the absorbers action has a finite characteristic. Hence, the trend is towards the development of mechanisms that start the absorption on demand, allowing the package storage or handling avoiding the absorption capacity “waste” before the contact with the product. Therefore, the absorbers will start acting at the desired moment, which means, when the package is sealed. Cryovac, a division of Sealed Air Corporation, sells the family of active packages called Freshness Plus, which technology aims to maximize the freshness, aroma and appearance, minimizing the microbiological deterioration and oxidation reactions of pigments, aromas and nutrients. The family of films includes off odor absorbers – Odor Scavenging and oxygen absorbers – OS films – Oxygen Scavenging (Figure 6.1). The active component is an oxidable terpolymer, activated on demand by ultraviolet light on the processing line. Because it is not iron-based, it does not bring any problem to the lines with metal detectors, does not alter the coloration and transparency of the package and does not depend on the product humidity to act as an absorber as for iron based absorbers. An important driving force for the development of oxygen absorbers active packages is the need for keeping the current quality level (or even improve it) when the package material is changed, especially when a new material is introduced to a food or beverage category. That was observed when the PET bottle was introduced as a package alternative to the metallic or glass bottle for beverages that, for presenting a lower barrier to the oxygen, needs to be improved. Another driving force for it is the reduction of the complexity of multilayer plastic structures, though keeping the product protection, what brings environmental benefits as it does not put the possibility of mechanical post- consumer recycling at risk.