Linear low-density polyethylene (LLDPE) film was modified by blending with zinc, iron, or ascorbic acid as oxygen scavenger. The modified films were characterized for their physicomechanical properties and their application for oxygen scavenging. There was no significant change in the physicomechanical properties. The oxygen scavenging property of the films was studied by shelf-life studies of bun and bread. The shelf life studies were conducted using the modified films and LLDPE film as a control. The sensory analysis showed good taste and texture of bun and bread till the fifth day. The control sample was not acceptable even on second day. This was supported by instrumental texture analysis. There was no significant change in force required to compress the sample in case of packed scavenging film while the control sample showed significant change. The moisture analysis also showed similar results. (C) 2011 Wiley Periodicals, Inc. J Appl Polym Sci 122: 55-63, 2011