Flavor scalping by polyethylene sealants

Adams, An; Bloois, Stefan van; Otte, Bart; Caro, Ester; Mekap, Dibyaranjan; Sandkuehler, Peter

doi:10.1016/j.fpsl.2019.100371

Cited by 6 publications

(8 citation statements)

References 10 publications

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“…Increased crystallinity of the polymer due to interaction with appropriate filler substance diminishes absorption because, in crystalline phases, diffusion of aroma compounds is more hindered, as it is the case in amorphous phases in polymers (Charara et al, 1992, Richter andSchacker, 2016). Due to their nonpolar properties the incorporation of PE wax and cork into EPDM enlarged the absorption of volatiles, which is contradictory to the mitigation objective (Barker et al, 2001, Brajkovich et al, 2005, Blake et al, 2009, Karbowiak et al, 2010, Adams et al, 2019. The observed difference between Carbon Black N220 and N990 is rationalised by the fact that Carbon Black N220 consists of small particles with a larger surface per unit of weight, which enhances absorption versus the larger-sized N990 particles.…”

Section: Discussionmentioning

confidence: 99%

Improved sealing polymers and cleaning procedures to mitigate aroma carryover during bottling of aromatised and regular wines on the same filling line

et al. 2022

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Bottling of aromatised wines and regular table wines often takes place on the same bottling line. Installed sealings in the bottling line absorb volatiles from aromatised wines and, due to inadequate cleaning, carryover occurs into the subsequently bottled regular wine. This unintentional carryover can lead to accusations of illegal flavouring of wine. To minimise the carryover risk, sealing materials that absorb less volatiles are beneficial. Incorporating kaolin and micro-cellulose into the ethylene propylene diene monomer rubber (EPDM) network decreased absorption of the critical α-ionone by 51 and 60 %, respectively.Besides the minimisation of the absorption, a performed cleaning can reduce aroma carryover. So far, knowledge about cleaning parameters that can increase cleaning efficiency is limited since cleaning usually focuses on surficial removal and prevents microbiological cross-contamination. An evaluation of the cleaning parameters, temperature, time and agents clearly revealed a high factor in the considered temperature. The highest cleaning efficiency was seen at 85 °C, whereas the cleaning additives such as citric acid, caustic soda, ozone or dissolved carbon dioxide had no impact. High proportions of the aroma compounds were removed from the polymer in the first 20 min at 85 °C, but none of the performed cleaning sequences was able to remove all compounds.

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Section: Discussionmentioning

confidence: 99%

Improved sealing polymers and cleaning procedures to mitigate aroma carryover during bottling of aromatised and regular wines on the same filling line

et al. 2022

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“…Substances with lower log P values contained in the adhesive tended to stay in adhesives based on polar acrylic polymers and did not migrate to PP and PE polymers of low polarity. Adams et al 24 reported that polyethylene sealants sorbed more flavour compounds from aqueous solution as the log P values were higher, but no significant sorption was observed when sunflower oil was used as the matrix. The solubility parameters of the PET and copolyester films ranged from 22.8 to 23.2 MPa 1/2 , which are much closer to the solubility values of the flavour compounds (16.7 to 27.5 MPa 1/2 ) compared to that of water (47.9 MPa 1/2 ), meaning that the flavour compounds have a higher affinity with these polymers than to water.…”

Section: Resultsmentioning

confidence: 99%

“…Research into flavour scalping by food packaging materials has mainly focused on polyolefins that have large diffusion coefficients and high sorption rates 20–24 . These studies have identified several polymer properties that affect the sorption process, including the polarity, glass transition temperature, crystallinity, density, free volume and thermal history (forming processes).…”

Section: Introductionmentioning

confidence: 99%

Sorption of flavour compounds by polyethylene terephthalate and copolyester films for food packaging

et al. 2023

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The sorption of flavour compounds by PET and 15 copolyesters (PET copolymerized with isophthalic acid, adipic acid, sebacic acid, tetramethylene glycol, diethylene glycol, triethylene glycol and neopentyl glycol in the range of 5 to 18 mol%) was studied.Biaxially oriented films of each resin were immersed in aqueous solutions containing 37 types of flavour compounds for 4 weeks at 37 C. The amount of flavour compounds sorbed by the films was highly dependent on the copolymer composition.Among the tested films, the copolyester film containing 11 mol% sebacic acid exhibited the highest sorption of the 37 compounds, which was approximately 40 times that of PET. The copolyester film containing 11 mol% isophthalic acid exhibited the lowest sorption, approximately half that of PET. The relationship between sorption and the characteristic values of the polyester films was studied. Sorption was negatively correlated with the solubility parameter and density of the amorphous area and strongly negatively correlated with the glass transition temperature. It was concluded that the dynamic free volume involved in diffusion dominates the sorption of flavour compounds by copolyesters. The log P value and molecular size of the compounds had a strong effect on the sorption of individual flavour compounds by the films in aqueous solutions.

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“…The smoke aroma reduction was probably associated with the migration to the packaging material of some of the smoke molecules. The multilayer package used had a layer of polyethylene at its front that was in contact with the food, to facilitate the thermal sealing, and this is particularly prone to scalping organic molecules [22,49]. The study of polycyclic aromatic hydrocarbon (PAH) migration has mainly focused on reducing compounds with potential carcinogenic effects on humans [50][51][52].…”

Section: Aging Testmentioning

confidence: 99%

“…This might occur as a result of the chemical modification of several aromatic molecules, or by scalping with the packaging material [20,21]. In these cases, the problem is not the occurrence of unpleasant aromas or aspect modifications, but aroma loss, or a slight aroma modification, due to the decrease in specific molecules with specific aromatic notes [22,23].…”

Section: Introductionmentioning

confidence: 99%

Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage

Silva

Pereira

Rouxinol³

et al. 2020

Foods

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Cured pork loins are sausages with a production tradition in several regions worldwide. They are made from one of the noblest cuts of pork, and for this reason cured loins are one of the most expensive pork meat products. Establishing the correct shelf life allows products to be accepted by the consumer, and to avoid the costs associated with shorter shelf lives. The aim of this study is: (1) to establish proper shelf life by evaluating the willingness of participants to consume and the sensory modifications that occur during prolonged storage via Check All That Apply (CATA) questions; and (2) to study the behavior of Listeria monocytogenes through a microbial challenge test. Sliced cured pork loins can be stored at 6 ± 1 °C for 105 days while maintaining a consumer acceptance of more than 75%. The freshness loss was associated mainly with a decrease in aromatic notes (particularly the smoke and cured aroma), and with the appearance of spoiled characteristics, specifically a sour/vinegar aroma and acidic taste that were detected by a reduced proportion of participants. The freshness evaluation was positively influenced by the typical characteristics of cured products, such as color and a garlic and wine aroma. Sour/vinegar aroma and acidic taste were the attributes most associated with higher freshness penalization. During the period of the test, Listeria monocytogenes inoculated onto the cured loin slices did not grow.

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Flavor scalping by polyethylene sealants

Cited by 6 publications

References 10 publications

Improved sealing polymers and cleaning procedures to mitigate aroma carryover during bottling of aromatised and regular wines on the same filling line

Improved sealing polymers and cleaning procedures to mitigate aroma carryover during bottling of aromatised and regular wines on the same filling line

Sorption of flavour compounds by polyethylene terephthalate and copolyester films for food packaging

Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage

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