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Performance Evaluation of a Biopolymer-based In-Package UV Activated Colorimetric Oxygen Indicator with Modified Atmosphere Packaged Mozzarella Cheese


Dye-based ultraviolet (UV) activated colorimetric oxygen indicator possess the potential for communication of package integrity to consumers. A research study was envisaged to evaluate the performance of biopolymer (sodium alginate, sodium caseinate and kappa-carrageenan) based ultraviolet activated smart oxygen sensor as spoilage or quality indicator for Mozzarella cheese. Mozzarella cheese samples were stored in a vacuum and 100% N2 at refrigerated temperature for 16 days and gas composition, indicator colour values and physico–chemical parameters (moisture, pH, acid degree value, thiobarbituric acid value and water activity) changes were studied. The indicators showed significant colour change after photo-activation and during storage also. The oxygen indicator’s colour was recovered at a very low oxygen concentration (0.381%). The indicator films could be potentially used for evaluating the purity of nitrogen and carbon dioxide gas cylinders used in modified atmosphere packaging of food.

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Correspondence to Narender Raju Panjagari.

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Deshwal, G.K., Panjagari, N.R., Singh, A.K. et al. Performance Evaluation of a Biopolymer-based In-Package UV Activated Colorimetric Oxygen Indicator with Modified Atmosphere Packaged Mozzarella Cheese. J Package Technol Res 5, 51–57 (2021).

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  • Intelligent packaging
  • Mozzarella
  • Cheese
  • Oxygen indicator
  • Bio-polymer