Performance of Nonmigratory Iron Chelating Active Packaging Materials in Viscous Model Food Systems

• Published in: Journal of food science Vol. 80; no. 9; pp. E1965 - E1973
• Main Authors: Roman, Maxine J., Decker, Eric A., Goddard, Julie M.
• Format: Journal Article
• Language: English
• Published: United States Blackwell Publishing Ltd 01.09.2015; Wiley Subscription Services, Inc
• Subjects: active packaging; Carrageenan - chemistry; Cellulose; Chelating; Chelation; Colloids; diffusion; Food; Food packaging; Food Packaging - methods; Food Preservation - methods; Food Quality; Food science; Foods; Galactans - chemistry; Humans; hydroxamic acid; Iron; Iron - chemistry; Iron Chelating Agents - chemistry; Mannans - chemistry; Mathematical models; metal chelator; Methylcellulose - chemistry; Models, Chemical; Oxidation-Reduction; Packaging; Plant Gums - chemistry; Solutions; Viscosity; active packaging; diffusion; viscosity; hydroxamic acid; metal chelator
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.12972

Many packaged food products undergo quality deterioration due to iron promoted oxidative reactions. Recently, we have developed a nonmigratory iron chelating active packaging material that represents a novel approach to inhibit oxidation of foods while addressing consumer demands for “cleanˮ labels. A challenge to the field of nonmigratory active packaging is ensuring that surface‐immobilized active agents retain activity in a true food system despite diffusional limitations. Yet, the relationship between food viscosity and nonmigratory active packaging activity retention has never been characterized. The objective of this study was to investigate the influence of food viscosity on iron chelation by a nonmigratory iron chelating active packaging material. Methyl cellulose was added to aqueous buffered iron solutions to yield model systems with viscosities ranging from ∼1 to ∼105 mPa·s, representing viscosities ranging from beverage to mayonnaise. Iron chelation was quantified by material‐bound iron content using colorimetry and inductively coupled plasma‐optical emission spectrometry (ICP‐OES).  Maximum iron chelation was reached in solutions up to viscosity ∼102 mPa·s. In more viscous solutions (up to ∼104 mPa·s), there was a significant decrease in iron chelating capacity (P < 0.05). However, materials still retained at least 76% iron chelating capacity. Additionally, the influence of different food hydrocolloids on the performance of nonmigratory iron chelating active packaging was characterized. Methyl cellulose and carrageenan did not compete with the material for specific iron chelation (P > 0.05). Materials retained 32% to 45% chelating capacity when in contact with competitively chelating hydrocolloids guar gum, locust bean gum, and xanthan gum. This work demonstrates the potential application of nonmigratory iron chelating active packaging in liquid and semi‐liquid foods to allow for the removal of synthetic chelators, while maintaining food quality. Practical Application Nonmigratory iron chelating active packaging is an innovative technique to inhibit oxidation of foods and meet consumer demands for “cleanˮ labels. A challenge to the field of nonmigratory active packaging is ensuring that surface‐immobilized active agents retain activity in a true food system despite diffusional limitations. This work has demonstrated that nonmigratory iron chelating active packaging can retain up to 76% chelating capacity under viscosity conditions that mimic semi‐liquid foods, such as mayonnaise.