Gallic acid (GA) is a potential oxygen scavenger for food packaging applications. In this study we investigated the effect of temperature and relative humidity (RH) on the reaction kinetics of an oxygen scavenger consisting of GA and sodium carbonate. The reaction was described by a second-order kinetic law and the reaction rate coefficient k as well as the scavenger capacity n were determined from experimental data using a multiple-run downhill simplex method. Both the rate coefficient and the scavenger capacity increased significantly with higher temperatures. At 21°C it was shown that both the rate coefficient and the scavenger capacity increased significantly with higher RH. However, below 54% RH, there was no detectable reaction. For optimum scavenger performance we therefore recommend GA-based scavengers for packaging of food products with a high water activity stored at room temperature. Prior to application, the packaging materials with GA-based scavengers can be stored at 21°C and 54% RH without losing their scavenger activity. The results of this study provide the basis for the functional design of active packaging systems with GA-based oxygen scavengers.
Keywords: 3; 4; 5-trihydroxybenzoic acid; active packaging; food packaging; kinetic model; oxygen absorber; polyphenol.