The objective of this study was to determine the effect of Glucose Oxidase in reducing headspace oxygen in an airtight package. Glucose Oxidase (0.05%) was included in the standard recipe for mayonnaise. A 0.10 ml of headspace gas was removed daily for 10 days from 15 jars of mayonnaise. Results indicated that headspace oxygen was reduced by the Glucose Oxidase. These results indicate that Glucose Oxidase may replace synthetic antioxidants used in food packaging currently. Studies may be continued to research the possibility of the reaction continuing after the product is opened to extend shelf life.
Library of Congress Subject Headings
Department, Program, or Center
Manufacturing and Mechanical Engineering Technology (CAST)
McHugh, Meredith, "The effect of glucose oxidase on reducing headspace oxygen in an airtight package" (1995). Thesis. Rochester Institute of Technology. Accessed from
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