Effect of Sorbed Oil on Food Aroma Loss through Packaging Materials

Abstract

Mass transport of six food aroma components, D-limonene, n-decane, ethyl caproate, phenylethanol, 1-hexanol, and hexanal, through three sealable polymer films suitable for direct food contact, ultra-low-density polyethylene (ULDPE), ionomer (ION), and modified polyester (mPET), was analyzed by permeation experiments. Transport was characterized by the permeability coefficient and its two contributing factors, the diffusion coefficient (related to kinetics) and the solubility coefficient (related to equilibrium). The results show that ULDPE is more permeable to aromas that ION, which is more so than mPET. Differences in diffusivity are mainly responsible for barrier improvement. With aromas, nonpolar compounds permeate faster than polar ones through ULDPE. The effect of sorbed oil on the behavior of these materials as food aroma barriers was investigated. The sorption of oil apparently resulted in polymer swelling, increasing the solubility of aromas into the polymer matrixes. Little or no effect was found on the values of the diffusion coefficient. The permeability coefficient was affected as a consequence of changes in solubility. When aromas were compared, the transport of nonpolar penetrants showed a considerable increase while permeability values for the polar ones were either unaffected or even reduced. This behavior has been discussed in terms of polymer/oil/aroma compatibility.

Experimental and theoretical investigation of packaged olive oil: Development of a quality indicator based on mathematical predictions

“…(iii) PVC: 1.17 · 10 À9 cm 2 /s at 15°C, 4.01 · 10 À9 cm 2 /s at 30°C and 7.56 · 10 À9 cm 2 /s at 40°C (Hernandez-Munoz, Catala, & Gavara, 1999;Toi, 1973). 4.…”

Ethyl hexanoate transfer in paper and plastic food packaging by sorption and permeation experiments

“…Whatever the film polarity and aroma vapor activity, solubility values between 10 À3 and 10 À1 kg m À3 Pa and diffusivity values between 10 À13 and 10 À15 m 2 s À1 were found (De Lassus, 1994;Hernandez-Muñoz et al, 1999a;Landois-Garza and Hotchkiss, 1988;Matsui et al, 1991;Quezada-Gallo et al, 2000).…”

“…b 0.5 vapor activity, 25°C and 0% RH(Hirata and Ducruet, 2006). c 600 ppb aroma vapor concentration, 23°C and 0% RH(Hernandez-Muñoz et al, 1999a). d 65 ppm aroma vapor concentration, temperature and RH not given(Hernandez-Muñoz et al, 1999b).…”

Outstanding Impact Resistance of Post-Consumer HDPE/Multilayer Packaging Composites

“…These properties are hardly ever obtained using only one polymer. While one polymer can be advantageous for having mechanical resistance, it can be extremely inconvenient in relation to other properties, such as transparency and permeability [3] [4]. Thus, the food packaging industry needs to develop multilayer films, with specific chemical, physical and mechanical properties, containing different polymers either by lamination or co-extrusion [5].…”