Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-4261
Title: Inactivation of palladium-based oxygen scavenger system by volatile sulphur compounds present in the headspace of packaged food
Authors : Röcker, Bettina
Rüegg, Nadine
Glöss, Alexia N.
Yeretzian, Chahan
Yildirim, Selçuk
Published in : Packaging technology & science
Volume(Issue) : 30
Issue : 8
Pages : 427
Pages to: 442
Conference details: 27th IAPRI Symposium on Packaging 2016, Sao Paulo, 12 - 15 June 2016
Publisher / Ed. Institution : Wiley
Issue Date: Aug-2017
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Publication)
Language : English
Subjects : Volatile sulphur compounds; Palladium; Oxygen scavengers; Catalyst poisoning
Subject (DDC) : 664: Food technology
Abstract: An oxygen scavenger based on a catalytic system with palladium (CSP) was recently developed to remove oxygen in food packagings. Although the CSP worked with various types of food, with some foods, an inhibition of the CSP was observed. Because such catalytic systems are susceptible to poisoning by sulfurcontaining compounds, the aim of this study was to understand the inactivation of palladium-based catalysts in presence of foods containing volatile sulfur compounds (VSCs). To achieve this, the oxygen scavenging activity (OSA) of the CSP was evaluated in presence of selected food products. Afterwards, VSCs mainly present in these foods were exposed to the CSP, and the influence on the OSA was evaluated. Finally, headspace analysis was performed with the diluted VSCs and with the packaged food products using proton transfer reaction time-of-flight mass spectrometry. It was found that the catalytic activity of the CSP was inhibited when VSCs were present in the headspace in concentrations ranging between 10.8–36.0 ppbv (dimethyl sulfide, DMS), 1.2–7.2 ppbv (dimethyl disulfide), 0.7–0.9 ppbv (dimethyl trisulfide), 2.1–5.8 ppbv methional) and 4.6–24.5 ppbv (furfuryl thiol). It was concluded that in packaged roast beef and cheese, DMS may be the compound mainly responsible for the inactivation of the CSP. In packagings containing ham, the key compounds were hydrogen sulfide and methanethiol; in peanuts, it was methanethiol; and in par-baked buns, an accumulation of methional, DMS, butanethiol and methionol. When potato chips were packaged, it was demonstrated that when VSCs are present in low concentrations, oxygen can still be scavenged at a reduced OSA.
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Conference Paper
DOI : 10.1002/pts.2220
10.21256/zhaw-4261
ISSN: 0894-3214
URI: https://digitalcollection.zhaw.ch/handle/11475/7082
Appears in Collections:Publikationen Life Sciences und Facility Management

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