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<p>Increasing consumer demand for safe and sustainable food preservation methods has accelerated interest in active packaging, particularly in metal-based oxygen scavenging systems. This study developed an oxygen-scavenging sachet comprising resorcinol (RC) and potassium carbonate (PC) to extend the shelf life of bread. Oxygen scavenging performance, microbial stability, and product quality were examined by monitoring headspace oxygen concentration, total viable count, pH, titratable acidity, and sensory acceptability. The RC/PC sachet rapidly reduced headspace oxygen from atmospheric levels to 0.2% within 144&#xa0;h, restricting microbial growth below 5 log cfu g⁻¹ for 5 days, compared to controls. Stabilization of pH and titratable acidity under reduced oxygen conditions contributed to preservation, extending acceptable shelf life by 2 days. FTIR spectroscopy confirmed chemical changes associated with oxygen scavenging, while colorimetric measurements indicated visible chromatic variation during activation, supporting potential as a visual indicator. Sachet adhesion testing demonstrated adequate seal integrity, confirming the mechanical stability of the sachets during food packaging application. Overall findings advocate resorcinol’s utilisation for its oxygen-scavenging properties in the active packaging in sachet form offering effective oxygen removal, microbial suppression, and quality retention during storage.</p>

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Active packaging of fresh bread using a resorcinol-based moisture-activated oxygen scavenger sachet

  • 期刊论文

  • 发表日期：

    2026年6月25日

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  • Divyanshu Gupta,
  • Prachi Jain,
  • Sangamithra Asokapandian,
  • Kirtiraj K. Gaikwad

摘要

Increasing consumer demand for safe and sustainable food preservation methods has accelerated interest in active packaging, particularly in metal-based oxygen scavenging systems. This study developed an oxygen-scavenging sachet comprising resorcinol (RC) and potassium carbonate (PC) to extend the shelf life of bread. Oxygen scavenging performance, microbial stability, and product quality were examined by monitoring headspace oxygen concentration, total viable count, pH, titratable acidity, and sensory acceptability. The RC/PC sachet rapidly reduced headspace oxygen from atmospheric levels to 0.2% within 144 h, restricting microbial growth below 5 log cfu g⁻¹ for 5 days, compared to controls. Stabilization of pH and titratable acidity under reduced oxygen conditions contributed to preservation, extending acceptable shelf life by 2 days. FTIR spectroscopy confirmed chemical changes associated with oxygen scavenging, while colorimetric measurements indicated visible chromatic variation during activation, supporting potential as a visual indicator. Sachet adhesion testing demonstrated adequate seal integrity, confirming the mechanical stability of the sachets during food packaging application. Overall findings advocate resorcinol’s utilisation for its oxygen-scavenging properties in the active packaging in sachet form offering effective oxygen removal, microbial suppression, and quality retention during storage.