Development of oxygen scavenging packaging with trans-polyoctenamer rubber to enhance the shelf life of walnuts

Given the susceptibility of certain foods to oxidative deterioration, particularly shelled nuts, food science and technology seeks methods to mitigate these processes and extend products’ shelf life. Among the emerging technological approaches, active packaging systems, such as oxygen scavengers, ha...

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Autores: López-Carballo, Gracia, Vázquez, Pedro, Schwager, Florian, Aragón Gutiérrez, Alejandro, Alonso, José María, López de Dicastillo, Carol, Hernández-Muñoz, Pilar, Gavara, Rafael
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/387369
Acceso en línea:http://hdl.handle.net/10261/387369
Access Level:acceso abierto
Palabra clave:Active packaging
Oxygen scavenger
Multilayer film
Walnuts
Peroxide index
active packaging
walnuts
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spelling Development of oxygen scavenging packaging with trans-polyoctenamer rubber to enhance the shelf life of walnutsLópez-Carballo, GraciaVázquez, PedroSchwager, FlorianAragón Gutiérrez, AlejandroAlonso, José MaríaLópez de Dicastillo, CarolHernández-Muñoz, PilarGavara, RafaelActive packagingOxygen scavengerMultilayer filmWalnutsPeroxide indexactive packagingwalnutsGiven the susceptibility of certain foods to oxidative deterioration, particularly shelled nuts, food science and technology seeks methods to mitigate these processes and extend products’ shelf life. Among the emerging technological approaches, active packaging systems, such as oxygen scavengers, have gained increasing attention. In this study, flexible multilayer structures incorporating two different concentrations (10 and 20 % w/w) of a novel oxygen scavenging polymer—trans-polyoctenamer rubber, TOR—were developed. Since TOR releases volatile compounds after its reaction with oxygen, the developed multilayer structure incorporates the oxygen-scavenging element in one layer sandwiched between layers with volatile-trapping agents (zinc ricinoleate and silica), and shielded by an ethylene–vinyl alcohol copolymer (EVOH) layer acting as an oxygen barrier. The final ten-layer structure films, fabricated by coextrusion lamination under pre-industrial conditions, exhibited good transparency, mechanical strength, excellent barrier properties against oxygen and water vapour (0.61 cc/m² day at 23 °C and 3.18 g/m² day at 38 °C, respectively), and effective oxygen retention capacity (8.0 and 15.2 mL/g for 10 % and 20 % TOR, respectively). These films were applied in the modified atmosphere packaging of walnuts, reducing the headspace oxygen concentration from 3 % to below 0.1 % compared to a similar passive ten-layer structure. The quality evolution of the packaged walnuts was monitored through peroxide index analysis and accumulation of volatile compounds in the bag headspace associated with rancidity and a sensory test. Both parameters indicated that the scavenger improved walnut stability after two months of storage. The sensory test also revealed significant differences between samples. The results demonstrated that the newly developed scavenging structures can effectively enhance the stability of oxygen-sensitive foods.C.L.-d.-D. acknowledges the “Ramon & Cajal” Fellowship RYC2020-029874-I funded by MCIN/AEI/10.13039/501100011033 and by “European Union Next Generation EU/PRTR”. The Accreditation as Center of Excellence Severo Ochoa CEX2021-001189-S funded by MCIU/AEI/10.13039/501100011033 is also fully acknowledged. C.L.-d.-D., P. H-M, and RG are members of the Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy (SusPlast) from the Spanish National Research Council (CSIC).With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S)Peer reviewedElsevierMinisterio de Ciencia e Innovación (España)Agencia Estatal de Investigación (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/387369reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX2021-001189-Shttps://doi.org/10.1016/j.fpsl.2025.101505Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3873692026-05-22T06:33:51Z
dc.title.none.fl_str_mv Development of oxygen scavenging packaging with trans-polyoctenamer rubber to enhance the shelf life of walnuts
title Development of oxygen scavenging packaging with trans-polyoctenamer rubber to enhance the shelf life of walnuts
spellingShingle Development of oxygen scavenging packaging with trans-polyoctenamer rubber to enhance the shelf life of walnuts
López-Carballo, Gracia
Active packaging
Oxygen scavenger
Multilayer film
Walnuts
Peroxide index
active packaging
walnuts
title_short Development of oxygen scavenging packaging with trans-polyoctenamer rubber to enhance the shelf life of walnuts
title_full Development of oxygen scavenging packaging with trans-polyoctenamer rubber to enhance the shelf life of walnuts
title_fullStr Development of oxygen scavenging packaging with trans-polyoctenamer rubber to enhance the shelf life of walnuts
title_full_unstemmed Development of oxygen scavenging packaging with trans-polyoctenamer rubber to enhance the shelf life of walnuts
title_sort Development of oxygen scavenging packaging with trans-polyoctenamer rubber to enhance the shelf life of walnuts
dc.creator.none.fl_str_mv López-Carballo, Gracia
Vázquez, Pedro
Schwager, Florian
Aragón Gutiérrez, Alejandro
Alonso, José María
López de Dicastillo, Carol
Hernández-Muñoz, Pilar
Gavara, Rafael
author López-Carballo, Gracia
author_facet López-Carballo, Gracia
Vázquez, Pedro
Schwager, Florian
Aragón Gutiérrez, Alejandro
Alonso, José María
López de Dicastillo, Carol
Hernández-Muñoz, Pilar
Gavara, Rafael
author_role author
author2 Vázquez, Pedro
Schwager, Florian
Aragón Gutiérrez, Alejandro
Alonso, José María
López de Dicastillo, Carol
Hernández-Muñoz, Pilar
Gavara, Rafael
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
Agencia Estatal de Investigación (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Active packaging
Oxygen scavenger
Multilayer film
Walnuts
Peroxide index
active packaging
walnuts
topic Active packaging
Oxygen scavenger
Multilayer film
Walnuts
Peroxide index
active packaging
walnuts
description Given the susceptibility of certain foods to oxidative deterioration, particularly shelled nuts, food science and technology seeks methods to mitigate these processes and extend products’ shelf life. Among the emerging technological approaches, active packaging systems, such as oxygen scavengers, have gained increasing attention. In this study, flexible multilayer structures incorporating two different concentrations (10 and 20 % w/w) of a novel oxygen scavenging polymer—trans-polyoctenamer rubber, TOR—were developed. Since TOR releases volatile compounds after its reaction with oxygen, the developed multilayer structure incorporates the oxygen-scavenging element in one layer sandwiched between layers with volatile-trapping agents (zinc ricinoleate and silica), and shielded by an ethylene–vinyl alcohol copolymer (EVOH) layer acting as an oxygen barrier. The final ten-layer structure films, fabricated by coextrusion lamination under pre-industrial conditions, exhibited good transparency, mechanical strength, excellent barrier properties against oxygen and water vapour (0.61 cc/m² day at 23 °C and 3.18 g/m² day at 38 °C, respectively), and effective oxygen retention capacity (8.0 and 15.2 mL/g for 10 % and 20 % TOR, respectively). These films were applied in the modified atmosphere packaging of walnuts, reducing the headspace oxygen concentration from 3 % to below 0.1 % compared to a similar passive ten-layer structure. The quality evolution of the packaged walnuts was monitored through peroxide index analysis and accumulation of volatile compounds in the bag headspace associated with rancidity and a sensory test. Both parameters indicated that the scavenger improved walnut stability after two months of storage. The sensory test also revealed significant differences between samples. The results demonstrated that the newly developed scavenging structures can effectively enhance the stability of oxygen-sensitive foods.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/387369
url http://hdl.handle.net/10261/387369
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX2021-001189-S
https://doi.org/10.1016/j.fpsl.2025.101505
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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