Scientists from the School of Trade and Services of Siberian Federal University, together with colleagues from Baltic State Technical University "Voenmekh" and Kurnakov Institute of General and Inorganic Chemistry of the Russian Academy of Sciences, studied the effect of indium-tin oxide protective films blocking ultraviolet and infrared radiation on the shelf life of foodstuffs that are stored in glassware and contain fats. Films are applied to the surface of glass containers and bottles and contribute to the careful and long-term preservation of all organoleptic properties of fat-containing products, reliably preventing their oxidation.
Due to the feature of their chemical composition, edible fats are easily exposed to adverse changes under the sunlight and other types of radiation, which degrades their quality and biological significance. In response to this problem, the authors proposed to use transparent indium-tin oxide (ITO) protective films that block ultraviolet and infrared radiation, as well as electromagnetic fields. In addition, the scientists described a method of applying oxide films to large-scale and complex surfaces.
“Products containing fats, especially various oils, quickly lose their beneficial qualities, and sometimes their consistency and marketable condition under the influence of external factors - temperature, light, contact with air. At the same time, it is not always possible to determine the loss of quality by organoleptic indicators. Therefore, the preservation of all properties and shelf life extension of such products is a hot topic in the food industry today. The study of our scientific group is devoted to the possibility of shelf life extension of vegetable oils by using nano-coated glass containers,” said Svetlana Marchenkova, co-author of the study, Associate Professor of the Department of Technology and Public Catering at Siberian Federal University.
“Products containing fats, especially various oils, quickly lose their beneficial qualities, and sometimes their consistency and marketable condition under the influence of external factors - temperature, light, contact with air. At the same time, it is not always possible to determine the loss of quality by organoleptic indicators. Therefore, the preservation of all properties and shelf life extension of such products is a hot topic in the food industry today. The study of our scientific group is devoted to the possibility of shelf life extension of vegetable oils by using nano-coated glass containers,”
Previously, university experts have already published preliminary results of this study, but it was the experiments conducted in 2021 with fresh linseed oil that allowed scientists to draw the most interesting and useful conclusions. For example, the researchers have found that one of the indicators of oxidative deterioration in linseed oil stored in a glass container made of glass "modified" with indium-tin oxides of glass did not change at all, even after many hours of hard ultraviolet radiation.
“This is a very interesting point, we believe that it points to the excellent potential of the proposed protection of fats and fat-containing products. Currently, the study is ongoing, and such containers have not yet been manufactured anywhere in the world. Perhaps, by attracting grant funds, it will be possible to achieve progress in the practical side of the work,” said Irina Krotova, Head of the Department of Commodity Research and Expertise of Goods.
“This is a very interesting point, we believe that it points to the excellent potential of the proposed protection of fats and fat-containing products. Currently, the study is ongoing, and such containers have not yet been manufactured anywhere in the world. Perhaps, by attracting grant funds, it will be possible to achieve progress in the practical side of the work,”
SibFU Press Service , 14 march 2022
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