Novel polyisoprene based UV-activated oxygen scavenging films and their applications in packaging of beef jerky

Kirtiraj K. Gaikwad, Suman Singh, Joongmin Shin, Youn Suk Lee

Research output: Contribution to journalArticlepeer-review

13 Citations (Scopus)


In this study, polyisoprene (PS), a natural rubber with 5, 10, and 20% (w/w) concentrations, was incorporated into low-density polyethylene (LDPE) matrix to develop novel oxygen-scavenging films. UV light was utilized to activate the oxygen-scavenging reaction in the film. The resulting OS films were analyzed for Fourier transform infrared (FTIR) spectra, mechanical, barrier, thermal properties, and oxygen-scavenging capabilities. The tensile strength (TS) and elongation break (EB) of the LDPE/PS 20% films did not affect with the addition of PS and increased 6.13 ± 0.43 to 6.91 ± 0.77 MPa and from 121.39 ± 0.23 to 132.01 ± 0.93%, respectively. However, barrier properties were greater than those of pure LDPE films. The thermal stability of the resulting LDPE/PS films was improved upon the introduction of PS. The prepared LDPE/PS 10% and 20% films had 13.6 and 16.72 mL O2/g oxygen-scavenging capacity, respectively. Beef jerky packed with the LDPE/PS 20% film increased its stability, color, and pH during storage. Further, on analyzing lipid oxidation, LDPE/PS 20% was effective as butylated hydroxytoluene to maintain the oxidative stability of beef jerky. Jerky packed with LDPE/PS 10% and 20% films had a significantly decreased microbial count after storage for 90 d (p < 0.05).

Original languageEnglish
Article number108643
Publication statusPublished - 2020 Jan

Bibliographical note

Funding Information:
The authors would like to thank One Jung Can (OJC) Manufacturing Co., Ltd. Seoul, South Korea. Author K. K. Gaikwad would also like to sincerely thank the Department of Science and Technology (DST), Government of India , for the financial support provided under DST INSPIRE Faculty ( DST/INSPIRE/04/2018/002544 ).

Publisher Copyright:
© 2019 Elsevier Ltd

All Science Journal Classification (ASJC) codes

  • Food Science


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