Inorganic Chemistry Communications 12 (2009) 17–20

Contents lists available at ScienceDirect

Inorganic Chemistry Communications journal homepage: www.elsevier.com/locate/inoche

Co(II)(L-proline)2(H2O)2 solid complex: Characterization, magnetic properties, and DFT computations. Preliminary studies of its use as oxygen scavenger in packaging films Ziad Damaj a, Aude Naveau a,b, Laurent Dupont a, Eric Hénon a, Guillaume Rogez c, Emmanuel Guillon a,b,* a b c

Institut de Chimie Moléculaire de Reims (ICMR), Université de Reims Champagne-Ardenne, UMR CNRS 6229, Faculté des Sciences, BP 1039, F-51687 Reims Cedex 2, France ESIEC (Ecole Supérieure d’Ingénieurs en Emballage et Conditionnement), Pôle Technologique Henri Farman, BP 1029, F-51686 Reims Cedex 2, France Institut de Physique et Chimie des Matériaux de Strasbourg, UMR 7504 CNRS-ULP, 23 rue du Loess, BP 43, 67034 Strasbourg Cedex 2, France

a r t i c l e

i n f o

Article history: Received 29 August 2008 Accepted 23 October 2008 Available online 30 October 2008 Keywords: Cobalt Proline Aminoacid Oxygen scavenger DFT

a b s t r a c t A solid CoII complex with L-proline as ligand was synthesized and fully characterized using spectroscopic studies, magnetic data, and DFT calculations. Dioxygen scavenging properties were investigated by UV/ Vis spectroscopy and oxymetry techniques. The Co-proline system presented very interesting properties in matter of oxygen absorption capacity both in solution and incorporated in a polymer matrix. � 2008 Elsevier B.V. All rights reserved.

Oxygen is responsible for the deterioration of many products either directly or indirectly [1]. Therefore, in order to preserve these products, oxygen is often excluded. Foods, drugs, and cosmetics are among the area where oxygen is the most undesirable. Indeed, oxidation processes lead to their spoilage. Modified atmosphere packaging (MAP) of foods, developed about two decades ago, is capable of providing, in some cases, a partial solution to this problem. In MAP, air is replaced by a mixture of gases whose composition differs from that of air (usually comprising different concentrations of nitrogen, carbon dioxide and reduced levels of oxygen). For many foods, the levels of residual oxygen that can be achieved by regular MAP technologies are too high for maintaining the desired quality and for achieving the sought shelf-life. Oxygen scavengers are capable of reducing the oxygen concentration in a package to very low levels (