Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 11 3 2026 04 25 292 303 EN Zhaleh Sheidaei Tehran University of Medical Sciences Mahmood AlizadehSani 1Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran. Mehdi Farhoodi Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran. 2025 10 26 2026 04 25 Oxygen is one of the main factors contributing to food spoilage. A recent approach in food packaging is the use of oxygen scavengers within the package to prevent quality deterioration in oxygen-sensitive foods. Removing oxygen inside the package by a scavenger, along with low gas impermeability of the packaging film, can prevent the growth of molds and yeasts in the food and increase its shelf life . For this purpose, in our previous research, to increase the shelf life of ultrafiltered cheese, new nanocomposites based on polyolefin elastomer containing nanoparticles (nanosilica and nanographene) with an iron-based oxygen scavenger were prepared and optimized using the D-optimal mixture design method. Based on this design, various treatments were obtained with varying concentrations of different nanoparticles in the constant components of polyolefin elastomer and POE-g-MAH compatibilizer. Then, the best base film was obtained based on oxygen permeability, oxygen absorption, and mechanical properties at a concentration of 0.33% iron, 0.21% graphene, and 0.46% silica with a desirability of 76.2%. In this study, the effect of the optimal nanocomposite film on the microbial, chemical, and sensory characteristics of ultrafiltered cheese was investigated. The results showed that using this scavenger film in the ultrafiltered cheese package, while preserving its sensory characteristics, was able to increase the cheese's shelf life compared to the control sample. It can be concluded that this new nanofilm, as an oxygen scavenger, has suitable efficiency for increasing the shelf life of oxygen-sensitive products. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/595