Comparison between Oxygen Absorbers and Other Preservation Methods
In the food industry, maintaining the freshness and quality of products is a priority. To achieve this, various preservation technologies are available, such as oxygen absorbers, vacuum packaging or modified atmospheres, among others. Each has its advantages and limitations, and the choice will depend on the specific needs of the product. In this article, we will look at the differences between these options to help you decide which is right for your business.
What are oxygen absorbers?
Oxygen absorbers are small sachets that remove oxygen in an airtight container.
They contain reactive materials, such as iron powder, which oxidise on contact with oxygen and moisture. This helps prevent oxidation, rancidity and the growth of aerobic microorganisms.
How do vacuum and modified atmospheres work?
- Vacuum packaging: This method removes almost all air from the package, reducing available oxygen and delaying food spoilage. It is mainly used for products such as meat, cheese and frozen foods.
- Modified Atmospheres (MAP): This involves replacing the air in the
package with a mixture of gases, such as nitrogen and carbon dioxide, to retard spoilage. It is common in fresh produce such as fruit, vegetables, meat and fish or convenience foods.
Comparison: Oxygen Absorbents vs. Other Methods
| Feature | Oxygen Absorbents | Vacuum Packaging | Modified Atmospheres |
| Oxygen Removal Level | Removes residual oxygen and what may enter from the outside through the permeability of the packaging (<0.1%) | Moderate initial
reduction (2- 3%) |
Limited initial reduction (3-4%) |
| Cost | Low | Medium | High |
| Food compatibility | Ideal for fatty foods and perishable foods, as well as nuts. | Usual use in coffee, meat, cereals. | Suitable for fresh and pre-cooked foods. |
| Equipment requirements | None, easy to implement | Requires specialised machinery | Requires advanced filling systems |
| Effectiveness against
microorganisms |
High for aerobic
microorganisms and insects |
Moderate for aerobic micro- organisms and insects | Limited for insects and moderate for aerobic
microorganisms |
| Impact on texture and taste | Null, does not affect food | May compress fragile
products |
May influence perceived freshness |
Advantages and limitations of oxygen scavengers
- Advantages:
- Easy implementation: no special machinery required, making it ideal for small and medium sized businesses.
- Zero impact on food: Does not affect the taste, texture or appearance of the product.
- Compatibility: All those prone to go rancid, lose colour and nutrients or be affected by microorganisms and insects.
- Oxygen reduction to 0.1% and absorption of oxygen that may enter due to packaging permeability.
● Limitations:
- Visual impact on packaging. Lack of custom in certain continents and countries.
- Limited capacity: Absorbents have a limit to the amount of oxygen they can neutralise. It is important to be advised by an expert.
Advantages and limitations of vacuum
- Advantages:
- Shelf life extension: Very effective for meats and perishable products with short shelf life. Usually accompanied by refrigeration.
● Limitations:
- Initial cost: Required machinery can be expensive for small producers.
- Effect on texture: Can damage fragile products, such as breads or cakes.
- Package breakage on hard foods such as rice or nuts.
- Residual oxygen may be left behind, and incoming oxygen is not removed due to the permeability of the packaging.
Advantages and limitations of modified atmospheres
- Advantages:
- Flexibility: Allows gas mixture to be adjusted according to product needs.
- Improves perceived freshness: Ideal for fresh and delicate foods.
● Limitations:
- High cost: Requires complex systems and technical expertise.
- Does not completely remove initial oxygen or oxygen that may enter due to packaging permeability.
When to choose each method?
- Oxygen absorbers: Best choice for oxygen sensitive foods, simple packaging and limited budgets.
- Vacuum: Ideal for fresh or frozen perishable foods that require additional protection against bacteria.
- Modified Atmospheres: Perfect for fresh and delicate foods where appearance is key.
Conclusion
Every method of preservation has its place in the food industry. Oxygen absorbers stand out for their simplicity and high efficiency for oxygen-sensitive foods, while vacuum and modified atmospheres are best for fresh and perishable foods.
Assessing the specific needs of your products is key to choosing the right technology and ensuring customer satisfaction.
