Using oxygen scavenger in cereals and pulse should be a must. At every level of packaging, it can be utilized to prevent insect growth and damage. From warehouses where the cereals and pulses are stored for the first time for the trade to the places where they are used for consumption; like home and restaurants. Oxygen absorber can eliminate the use of Nitrogen Flushing and vacuuming and cuts down the cost of packaging and gives a better feasible alternative. Oxygen scavenger extends the shelf life of items up to three times. An oxygen absorber sachet works at the available moisture in the packaged food and the trapped air during packaging causes the iron in the absorber to turn to rust, which then reduces the presence of oxygen, this process is called “oxidation.” The transition in oxygen content develops a higher concentration of nitrogen, which is best for the long-term shelf life of the packaged item. Making a point of using our oxygen scavenger got stronger as our oxygen absorbers are food-safe, easier to use, and does not contain any toxic content.

While choosing packaging materials for cereal products we should consider the major aspects to look after of cereals, which are as follows. The packaging material should be able to withstand mechanical hazards during transportation and facilitate stacking several tiers high to optimize the use of available space.

While choosing packaging materials for cereal products we should consider the major aspects to look after of cereals, which are as follows. The packaging material should be able to withstand mechanical hazards during transportation and facilitate stacking several tiers high to optimize the use of available space.

Many times, the exposure of cereals in the open-air results in sogginess. The crispiness and freshness get lost due to the presence of gases and water within the container. It can also lead to a change in the odor of the products and might get off-flavor but by using an oxygen absorber we can prevent this activity from happening and keep the products fresh and safe. Cereals are mostly packaged with paper-based material made from fibers of the wood. Micro flute grooved paperboards have uncommon properties which include good strength attributes, excellent shock absorbing ability, pleasant aesthetic appearance, environmental advantages, and distinctive print properties. Whiteboard is considered good for contact with food and is usually coated with low-density polyethylene (LDPE), poly (vinyl chloride) (PVC), wax. Many cereal-based products are loaded in paper-based materials. Significant products include weaning foods and breakfast cereals.Films are also incorporated with other polymers or aluminum to obtain the barrier characteristics or to impart heat scalability. Laminates are essential for expensive products like Basmati rice where the flavor preservation of the product is very important.

Major cereal products are stored and delivered in plastic films are rice, flour, etc. When deciding about maintaining health and preserving the products we should consider the usage of oxygen absorbers or scavengers. Usage of it will prevent the product from insect growth and rancidity. It is really important to have effective measures like increasing the shelf life of the products, decreasing the water content in the container and to prevent change in odor of the products. It would not damage products when the oxygen absorber is put with them as it is food safe and non-toxic.

The cereals are under moisture commodities due to which they are less susceptible to deterioration and keep greater shelf-life. The spoilage happens due to moisture absorption when storage drives to fungal growth at high temperature and humidity. Before bulk packaging and storage, the whole grains are disinfected to reduce microbial load and increase the storage period.

The factors affecting the quality of cereals are:

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Physical

Physical losses are caused by spillages, which occur due to the use of inadequate packaging materials.

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Physiological

Physiological losses include inhalation and heating in grains, temperature, humidity, and oxygen. Many cereal products are dry and contain lipids. The most essential modes of deterioration in cereal products are loss of crispness and lipid oxidation causes rancidity and off-flavors.

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Loss of Crispness

During storage or upon the opening of the package due to moisture uptake.

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Lipid Oxidation

Fat is used in most products as a processing aid or flavor inducer and this causes lipid oxidation.

Generally, products made from wheat, barley, rice, and maize have a longer shelf life than those made from oats. The sensitivity of cereal products to lipid oxidation is associated with the concentration and kind of fat used and the number of unsaturated bonds in fatty acids. All the problems and all the factors lead us to a conclusion of why oxygen absorber or oxygen scavenger is important and beneficial for the business as well as for our domestic usage.