During the last decades, the food industry has seen several changes in packaging technology and applications because of new consumer demands and market trends. These drivers can be summarized as requirements for high quality, freshness, extended shelf-life, and security of food products. Oxygen scavengers, as a type of active packaging, absorb the dissolved oxygen or the oxygen in the headspace to protect the oxygen-sensitive food products against oxidative degradation. In this review, organic and inorganic oxygen scavengers such as iron, ascorbic acid and its derivatives, illumination-activated scavengers, reducible organic compounds, and unsaturated hydrocarbon-based scavengers, including polyunsaturated fatty acids and polybutadiene, have been thoroughly discussed, and the mechanism of action of each system is briefly explained. In addition, some of the issues associated with the applied traditional transition metal catalysts to accelerate the oxidation rate in oxygen scavenging systems are listed, and the results from a recent study directed towards addressing those concerns by applying TiO₂ photocatalyst are presented.

中文翻译：

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用于食品包装应用的除氧系统：综述

在过去的几十年里，由于新的消费者需求和市场趋势，食品行业在包装技术和应用方面发生了一些变化。这些驱动因素可以概括为对食品的高质量、新鲜度、延长保质期和安全性的要求。除氧剂作为一种活性包装，吸收顶部空间中的溶解氧或氧气，以保护对氧敏感的食品免受氧化降解。在这篇综述中，对铁、抗坏血酸及其衍生物等有机和无机除氧剂、光照活化清除剂、可还原有机化合物和不饱和烃基清除剂（包括多不饱和脂肪酸和聚丁二烯）进行了深入讨论，并探讨了其作用机理。简要说明每个系统的作用。此外，_介绍了2种光催化剂。