Modification of Linear Low-Density Polyethylene Film Using Oxygen Scavengers for Its Application in Storage of Bun and Bread

Linear low-density polyethylene (LLDPE)
film was modified by blending with zinc, iron, or ascorbic
acid as oxygen scavenger. The modified films were characterized
for their physicomechanical properties and their
application for oxygen scavenging. There was no significant
change in the physicomechanical properties. The
oxygen scavenging property of the films was studied by
shelf-life studies of bun and bread. The shelf life studies
were conducted using the modified films and LLDPE film
as a control. The sensory analysis showed good taste and
texture of bun and bread till the fifth day. The control
sample was not acceptable even on second day. This was
supported by instrumental texture analysis. There was no
significant change in force required to compress the sample
in case of packed scavenging film while the control
sample showed significant change. The moisture analysis
also showed similar results.