Simple method for the selection of the appropriate food simulant for the evaluation of a specific food/packaging interaction

Abstract

Knowledge of the extent of food/packaging interactions is essential to provide assurance of food quality and shelf life, especially in migration and sorption processes that commonly reach equilibrium during the lifetime of a commercial packaged foodstuff. The limits of sorption and migration must be measured in the presence of the specific food or an appropriate food simulant. The partition equilibrium of food aroma compounds between plastic films and foods or food simulants (K(A,P/L) has been characterized. Two polymers (LLDPE and PET), three organic compounds (ethyl caproate, hexanal and 2-phenylethanol), four food products with varying fat content (milk cream, mayonnaise, margarine and oil) and three simulants (ethanol 95%, n-heptane and isooctane) were selectedfor study. The results show the effect of the aroma compound volatility, and polarity, as well as its compatibility with the polymer and the food or food simulant. Equilibrium constants for the organic compound between the polymers and a gaseous phase (K(A,P/V)) as well as between the food (or food simulant) and a gaseous phase (K(A,L/V)) were also determined. An approach is presented to estimate K(A,P/V) from the binary equilibrium constants K(A,P/V) and K(A,L/V). Calculated results were shown to describe experimental data very well and indicated that compatibility between the aroma and the food or food simulant is the main contributing factor to the partition equilibrium describing the extent of food/packaging interactions. Therefore, the measurement of liquid/vapour equilibrium can be regarded as a powerful tool to compare the effectiveness of food simulants as substitutes of a particular food product and can be used as a guide for the selection of the appropriate simulant.

Biobased polymer resources and essential oils: a green combination for antibacterial applications

“…It should be noted that the inhibition time of these hybrid films is likely related to the diffusion of CEO in the polymer matrix and the type and molecular weight of the polymers constituting the films. 198,199 The results are similar to that observed by Hoseini et al 121 against a series of Gram-positive bacteria ( L. monocytogenes , L. plantarum , and L. sakei ) and two Gram-negative bacteria ( Ps. Fluorescens and E. coli ) for antibacterial activity (inhibitory zone) as a function of CEO concentration (v/v) in chitosan film solution (0.4%, 0.8%, 1.5% and 2%).…”

Synergistic Antimicrobial Activities of Natural Essential Oils with Chitosan Films

“…These data were faster than those of the present chitosan system. These differences may be related to the diffusion coefficient of organic species versus the molecular weight and type of polymers constituting the film matrix. ,, The inhibitory zones decreased on the fourth day and then became gradually smooth, indicating that the quantity of the residual oils in the film decreased.…”

Development of Flexible Antimicrobial Films Using Essential Oils as Active Agents

“…The diffusion coefficient of organic species in polymer is mainly a function of molecular weight and polymer type (32). Since the range of molecular weight covered by active compounds is not very large, their diffusion coefficients are quite similar, and effective diffusion is mainly a function of polymer type and specifically of differences of polarity between polymeric materials (33). Accordingly, the active compounds are more strongly retained in the PE/EVOH matrix, thus reducing diffusion through film thickness.…”