In the previous article, we explored the oxygen concentration in shelf life, showing the importance of maintaining low levels of this gas in order to preserve the organoleptic and microbiological characteristics of food inside the packaging.
In particular, it was highlighted that a specific protocol is necessary for the analysis, developed and optimized specifically, requiring a preliminary experimental study tailored to each food composition.
In this article, we will present a case study on the definition of this protocol, developed for one of our long-standing clients.
Starting Situation and Objective
The client requested that we validate the effectiveness of packaging for new food production lines. Among other things, it was necessary to determine the oxygen concentration in packaged foods.
Our objective was the definition of a unique analytical protocol to determine dissolved oxygen in different types of food matrices and gaseous oxygen in the headspace of packaging made of any material.
Strategies Adopted
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A study was conducted to understand oxygen-food matrix interactions depending on the food composition;
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Methods and instruments for oxygen analysis in substrates of various nature were analyzed and compared;
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A preliminary experimental study was carried out to define the protocol phases and for the analysis of dissolved oxygen on a typical carbohydrate-based matrix;
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The variety of food matrices was expanded by considering matrices with different viscosity and composition (baby foods, sauces, fruit purees, and doughs);
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Devices were designed to modify commercially available instrumentation, making analytical operations more effective and applicable in industrial contexts;
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An iterative process of protocol definition was started, including analysis of experimental data, identification of improvement margins, and subsequent correction of analytical procedures and modification of available instrumentation.
Results Obtained
An optimized and flexible protocol was defined that can be applied to different types of foods.
The analysis operations provided can be performed in situ, allowing product analysis during production phases to identify any process issues.
Oxygen analysis can be conducted at time zero (immediately after packaging) and throughout the product’s shelf life to evaluate packaging performance and correlate the profile of dissolved and gaseous oxygen concentration with aging phenomena affecting the food.
Conclusions
This case study aims to highlight the importance and steps of a correct strategy for analysis, characterization, and protocol definition for oxygen concentration in packaging. The adopted strategy must, of course, be contextualized to the specific food under examination. The work we carry out at I.T.P. is, precisely, to collaborate with companies over time to progressively improve the protocol based on parameters identified case by case, evolving client needs, the evolution of shelf life and industrial processes, as well as the introduction of new and more innovative solutions from the market or research and development.
The results obtained so far, from the point of view of production efficiency in companies and product and packaging quality, are our true source of pride.
