Polyolefins for food packaging

Shorten, D.

doi:10.1016/0308-8146(82)90006-1

Cited by 15 publications

(7 citation statements)

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“…These VOCs are particularly noticeable at elevated temperatures, as they are readily formed by processes which involve heating the polymer, such as film extrusion, blow or injection molding, thermoforming, sealing, or corona treatment. Thus, processing conditions that cause PE to undergo thermal oxidation due to overheating should be avoided (21). Moreover, most people who have worked with polyolefins are familiar with the characteristic smell that is produced whenever PE is overheated (21)(22)(23).…”

Section: Vocs Derived From Polyethylene Overviewmentioning

confidence: 99%

“…Thus, processing conditions that cause PE to undergo thermal oxidation due to overheating should be avoided (21). Moreover, most people who have worked with polyolefins are familiar with the characteristic smell that is produced whenever PE is overheated (21)(22)(23). For example, Fleckenstein (24) describes a burnt, waxlike odor that is produced during PE processing and attributes this to the formation of polyoils and oligomeric fractions that are formed during PE degradation.…”

Section: Vocs Derived From Polyethylene Overviewmentioning

confidence: 99%

“…Such tests are usually conducted using a rating scale to evaluate the odor intensity (2,11,49,50,58,88,89,96) or by forced-choice methods such as the triangular test (2,86,88). An "oxidized waxy" odor is often used to describe the odors originating from the PE manufacturing and processing environment (3,(21)(22)(23)(24)35). In addition, a number of other descriptors, such as "burnt" (24,26,30), "oily" (23), "rancid" (31), "rubbery" (23), and "tallowy" (53), have also been used to describe the overall odor of degraded PE itself.…”

Section: Sensory Evaluationmentioning

confidence: 99%

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Review of Volatile Organic Compounds Derived From Polyethylene

Hodgson¹,

Casey²,

Bigger³

et al. 2000

Polymer-Plastics Technology and Engineering

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The formation of volatile organic compounds (VOCs) in polyethylene (PE) is a topic of concern to industries involved in the packaging of items such as foodstuffs and pharmaceuticals that are sensitive to organoleptic contamination. This article reviews the available literature on VOCs that originate from PE during its manufacture, processing, storage, and service life. The package-product interactions that may occur between PE and packaged foodstuffs are also considered together with the wide range of methods for the analysis of VOCs. The following analytical methods are discussed: (i) sensory evaluation, (ii) chromatographic techniques and their associated sampling techniques, including ORDER REPRINTS the "hot-jar" method and dynamic headspace sampling, (iii) gas chromatography-olfactory sensing, and (iv) artificial olfaction or "electronic nose" technology.

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Section: Vocs Derived From Polyethylene Overviewmentioning

confidence: 99%

Section: Vocs Derived From Polyethylene Overviewmentioning

confidence: 99%

Section: Sensory Evaluationmentioning

confidence: 99%

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Review of Volatile Organic Compounds Derived From Polyethylene

Hodgson¹,

Casey²,

Bigger³

et al. 2000

Polymer-Plastics Technology and Engineering

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“…Consequently, it is possible to have carbonyl and carboxyl groups present in LDPE. 13 Additional oxidation products can be formed during high temperature processing in the presence of oxygen, e.g. extrusion coating.…”

Section: Flavour Changes Of Mineral Water Packed In Low Density Polyementioning

confidence: 99%

Food flavour and packaging interactions

Linssen¹,

Roozen²

1994

Food Packaging and Preservation

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Interactions between packaging materials and foodstuffs can affect food quality, e.g. on flavour aspects. There are three main phenomena: migration, permeation and absorption.Several flavour compounds of an artificially flavoured drink yoghurt were absorbed by its high density polyethylene bottle. Selective absorption can disturb the delicate balance of flavour compounds and the product does not reach the consumer as was intended by the manufacturer.Flavour change of mineral water packed in low density polyethylene lined aluminium/cardboard packages was studied by combined gas chromatography and sniffing port analysis. Mainly aromatic hydrocarbons and some carbonyls appear to be responsible for the main sensory descriptors: metallic, musty, astringent, sickly, synthetic and glue-like.Taste recognition threshold concentrations of styrene were determined in oil in water emulsions with different amounts of fat. Thresholds increased linearly with the amounts of fat in the emulsions. Moreover, the concentrations of styrene in the head spaces of the emulsions were similar at their threshold levels.

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“…[1][2][3] Butylated hydroxytoluene (BHT), Irganox 1076 and 1010 are commonly used hindered phenolic antioxidants often in combination with Irgafos 168, for reducing the formation of undesirable oxidative compounds during polymer processing. These antioxidants are usually used at concentrations up to 500 ppm 2,4 and are able to migrate into foods. Ethanolic food simulating liquids have been used as simulants for fatty foods, 5,6 particularly when analytical difficulties occur with the conventional fat simulants, such as olive oil or sunflower oil.…”

Section: Introductionmentioning

confidence: 99%