LDPE-Natural Rubber Composite Film as Active Packaging: A Paradigm Shift in Oxygen Scavengers

Oxygen scavenging films, an emerging type of active packaging, play a crucial role in preserving the freshness and
quality of food products. In this study, we proposed an extruded film made of low-density polyethylene (LDPE) with 5% natural
rubber (NR) as the oxygen scavenging film. Characterization of the film revealed that its morphological and barrier properties
remained intact, while the elongation attribute was enhanced. The obtained film was standardized for activation scavenging kinetics
by varying the UV dose (time and distance). At the optimal UV dose, the film exhibited a total scavenging capacity of 61 cc/g. To
assess the film’s functionality, FTIR spectra were analyzed before and after exposure to oxygen, confirming the film’s ability to
scavenge oxygen based on observed peaks at 1718 and 3425 cm−1. Considering that bread and khoa (fatty food) are sensitive to
oxygen, they were selected for testing the application of the oxygen scavenging film. Sensory analysis of bread samples, including
appearance and mold formation, as well as microbial load studies, indicated that the shelf life of bread increased from 2−3 days
(control) to 4−5 days when packed in the NR-based film and stored at 27 ± 2 °C. Similarly, when applied to khoa, the film extended
its shelf life by 3 days compared to the control while maintaining sensory attributes and preserving nutritional value, such as fatty
acids. In general, the developed oxygen scavenging film effectively prevents the detrimental effects of oxygen on food products,
leading to an extension of their shelf life. This has significant implications for the food industry, as it helps mitigate the negative
consequences of oxygen exposure and enhances the product shelf life.