Sorption of Flavor Compounds by Polypropylene

Arora, D. K.; Hansen, A.P.; Armagost, M. S.

doi:10.1021/bk-1991-0473.ch017

Cited by 9 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They found that within 7 days of storage, 66% of the DAS was lost (Yang et al., 2011). In another study, Arora, Hansen, and Armagost (1991) studied the sorption of aldehydes, methyl ketones, methyl esters, alkylpyrazines, and sulfur compounds by PP. Round PP disks were immersed in a buffer solution containing flavor compounds for 24 hr at room temperature.…”

Section: Resultsmentioning

confidence: 99%

Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave‐assisted thermal sterilization technology

Patel

Parhi

Al-Ghamdi

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

The U.S. Army and NASA need ready‐to‐eat meals with extended shelf‐life for military operations and future manned space missions. For traditional heat sterilization methods, aluminum foil laminated pouches are used to achieve a shelf‐life of 3 to 5 years at room temperature. However, those packages are not suited for advanced thermal processing technologies based on microwave energy. This research investigated the effect of polymeric packaging materials on storage stability of garlic flavor, vitamin C, and color of garlic mashed potatoes processed with microwave‐assisted thermal sterilization (MATS) technology. Three types of high‐barrier metal oxide‐coated polymer pouches were used for MATS process, designed to achieve lethality approximately F0 = 6 min. Aluminum foil‐based pouches were used for retort process as control. Results demonstrated that both oxygen and water vapor barrier properties (oxygen transmission rate [OTR] and water vapor transmission rate [WVTR]) of the polymer pouches were affected by MATS processing. OTR increased by three to nine times, while WVTR increased by 5 to 20 times after processing. The MATS process resulted in 13% to 16% vitamin C loss, while retort process resulted in 18% loss in garlic mashed potato. The kinetics of vitamin C indicated that metal oxide‐coated high‐barrier packages (after processing OTR <0.1 cc/m2.day; WVTR <1.0 g/m2.day) could replace aluminum foil‐based pouches for MATS processed shelf‐stable ready‐to‐eat garlic mashed potatoes. Practical Application Garlic mashed potatoes in polymer packages processed in a microwave‐assisted thermal sterilization (MATS) system had better retention of vitamin C compared to samples packaged in aluminum laminated pouches and processed in retort. Polymer packages combined with MATS processing could potentially provide safe, better quality, and nutritious shelf‐stable food products for military and space missions.

show abstract

Section: Resultsmentioning

confidence: 99%

Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave‐assisted thermal sterilization technology

Patel

Parhi

Al-Ghamdi

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…The sorption of flavor components of the food by the packaging material in contact is usually referred to as scalping, which may change the flavor profile of the food product. For example, the loss of citrus aroma compounds from fruit juices due to scalping into polyethylene (PE) film and its effect on the food product's shelf‐life or quality have been reported . Other than flavor components, fats, pigments and organic acids can also be sorbed by packaging and lead to the development of unacceptable odor/flavor.…”

Section: Introductionmentioning

confidence: 99%

Techniques to measure sorption and migration between small molecules and packaging. A critical review

et al. 2014

View full text Add to dashboard Cite

The mass transfer parameters diffusion and sorption in food and packaging or between them are the key parameters for assessing a food product's shelf-life in reference to consumer safety. This has become of paramount importance owing to the legislations set by the regulated markets. The technical capabilities that can be exploited for analyzing product-package interactions have been growing rapidly. Different techniques categorized according to the state of the diffusant (gas or liquid) in contact with the packaging material are emphasized in this review. Depending on the diffusant and on the analytical question under review, the different ways to study sorption and/or migration are presented and compared. Some examples have been suggested to reach the best possible choice, consisting of a single technique or a combination of different approaches.

show abstract