An oxygen scavenger/absorber is a substance made of one or more reactive compounds with oxygen that is used to lower the amount of oxygen in fluids or enclosed packaging or to remove it entirely. The purpose of oxygen scavengers is to minimize the amount of oxygen that may be used in deteriorative reactions, which may result in a reduction in the functioning of a variety of products, including food and drink, medications, chemicals, and other goods.
Oxygen scavengers are anticipated to increase in value as packing technology develops into more sustainable packaging solutions. In enclosed packaging or materials, oxygen scavenger sachets are introduced to help reduce or remove the oxygen content, extending the shelf life of the packaged product. There are several different types of oxygen scavengers, including sachets, canisters, resins, stickers, liquids, and others.
Due to the simplicity of handling the items, sachet forms of oxygen scavengers are frequently employed in food and pharmaceutical packaging. It is anticipated that the creation of novel oxygen scavengers and longer shelf lives would present attractive corporate expansion opportunities.
The rising use of oxygen scavengers in smart packaging using advanced materials and chemicals, as well as technological advancements connected to the use of oxygen scavengers, are driving the market growth for oxygen scavengers.
As oxygen scavengers are frequently used to extend the shelf life of food and pharmaceutical products, thereby improving the quality of packaged goods, the oxygen scavenger market is anticipated to profit from the regulatory organizations’ growing focus on stringent government rules and regulations in various regions and countries. It is anticipated that growing consumer awareness of food quality will lead to potential market demand for oxygen scavengers.
According to the BIS Research report, the global oxygen scavengers market is projected to reach $4,318.4 million by 2031 from $2,324.4 million in 2021, growing at a CAGR of 6.4% during the forecast period 2022-2031.
Advantages of Oxygen Scavengers in Food Packaging
The production of food and beverages is one of the major industries in the world. The changing eating habits of customers, rising disposable income, and growing use of packaged goods are some of the most visible developments in the current food and beverage industry.
Foods that have been exposed to oxygen for a lengthy period of time, such as fresh foods, fruits, meats, baked goods, and other food products, deteriorate. But oxygen scavengers are commonly used to preserve food products, particularly dairy and fresh vegetables. The oxygen that is contained in packaged food is removed using a variety of techniques.
Therefore, this technique has various advantages for food packaging, including the following:
• The shelf life of the product is greatly increased.
• Aerobic infections and rotting organisms are prevented.
• Vitamin oxidation risk is decreased (i.e., Vitamin A, C, and E).
• Insect development and insect egg emergence are stopped (i.e., weevils, beetles, etc.).
• The items' overall freshness, color, and flavor are retained.
• Due to enhanced shelf life, markets can be expanded for international distribution.
• Cost savings are attained by reducing waste due to shelf-life expiration and replacing old material less frequently.
Potential Health Hazards of Oxygen Scavengers
Although utilizing an oxygen scavenger can improve food items' safety and quality. There are several factors to consider before using it.
The control of anaerobic pathogen multiplication is one safety measure for oxygen scavenger packaging. The food system that product makers wish to use oxygen scavengers with must be extensively investigated.
For instance, research on oxygen scavengers has demonstrated that germs like Clostridium botulinum type E can survive in such a setting. The actual issue is that because there isn't enough oxygen in the package, the typical aerobic rotting organisms that serve as signs for the consumer aren't there. If alternative barrier technology is not used, consumers can accidentally consume a product that contains a pathogen.
The fact that some sachets require a specific level of moisture to start the oxygen absorption response adds another danger to adopting this technique. The sachet won't activate if there isn't any moisture present, which could affect the product's quality. Some commercial sachets have a high sensitivity and may therefore activate too soon. The sachet needs to be thrown away if this happens.
Additionally, oxygen scavenger compounds like hydrazine and iron oxides are harmful to both human and animal health. Anhydrous hydrazine can destroy the hair and cause illnesses like skin burns when it comes in touch with the skin. The eyes, nose, and throat get irritated with continued hydrazine exposure. Headaches, vertigo, pulmonary edema, coma, and seizures are the results of all of these. In addition, the U.S. Food and Drug Administration (FDA) has categorized a chemical as a suspected carcinogen.
Furthermore, hydrazine was included on the list of substances of "very high concern" by the European Chemical Agency (ECHA). Pneumoconiosis, chest tightness, fever, and other health problems could result from exposure to iron oxide. All these worries would discourage the use of these kinds of oxygen scavengers, which would hurt the market's expansion.
Conclusion
Using active packaging, particularly oxygen scavengers, the detrimental effects can be delayed and minimized even if the possibility of food product deterioration and adulteration still exists. The oxygen scavenging market offers a wide range of alternatives.
Currently, more natural alternatives, such as enzymatic oxygen scavengers, are available in the market. It is a feasible alternative to conventional and standard packaging applications due to the possible safety, and economic benefits oxygen scavengers can provide to a product line.
However, extensive research is required on its potential usage in other food businesses and systems because it is still regarded as an emerging technology to fully capitalize on its benefits.
