Sorption Phenomena in Packaged Foods: Factors Affecting Sorption Processes in Package–Product Systems

Abstract

SUMMARYSorption process can readily occur from many foods. The sorption behaviours result in loss of food quality and shelf life of the packaged foods by altering the aroma compound profile. Although the intensity of the aroma of a packaged foodstuff depends on the vapour pressure, the interaction of the volatile organic moieties with other food constituents and the aroma barrier characteristics of the package, the nature of the aroma is also imperative in determining the extent of sorption. Sorption properties are largely determined by packaging characteristics, flavour molecules properties, food matrix composition and environmental conditions. The chemical composition, chain stiffness, morphology, polarity and crystallinity of the polymer influence flavour absorption as much as the chemical composition, concentration and polarity of the flavour compounds, as well as the presence of other chemical constituents. External factors such as duration of storage, relative humidity, temperature and the presence of other food components can also affect the solubility of aroma compounds in packaged foods. Factors relating to both chemical and physical structure of flavour, food and packaging influence the degree of sorption and also the sorption pattern. Sorption from the packaged foods is of major concern in the selection and use of plastic packaging materials for food packaging. The present review highlights some of the major factors influencing the sorption process. The scientific principles related to sorption are reviewed and distinguished.

Impact of Plastic Packaging Materials and Storage Time on the Quality Parameters of Lebanese Extra Virgin Olive Oil under Real-Time Storage Conditions

“…Several material-related intrinsic properties may be responsible for the sorption behaviour of polymers: density and free volume ("holes" present within the amorphous region), polarity of the functional groups, hydrophilicity, glass transition temperature, and crystallinity [31]. In general, hydrophilic polymers of high crystallinity, high glass transition temperature, and high polarity sorb generally less oil than hydrophobic and rubbery polyolefins which are mainly amorphous [10] [13] [16] [31]. There are also marked differences in the physicochemical characteristics of materials belonging to the same polymer family.…”

Effects of packaging and storage conditions on quality and volatile compounds of raspberry fruits

“…Interactions between traditional packaging made from petroleum-based polymers and the flavour consituents can cause adsorption and absorption of flavour volatiles by the packaging material; for example, the permeation of flavour volatiles through the plastic material, food-and flavourinduced changes in the physical properties of the plastic polymer, as well as the interaction of low-molecular weight compounds in the plastic -such as solvent and plastifiers -with the food flavour or the food itself, can all result in an overall imbalance in the flavour profile of the food (Sajilata, Savitha, Singhal & Kanetkar, 2007). In some cases volatile aroma components interact with the polymer matrix, lowering their concentration in the package headspace; petroleum-based polymers, such as polypropylene (PP), can absorb a wide variety of flavour compounds including esters, ketones and aldehydes (Caner, 2011). To provide an adequate shelf life and product quality, packaging materials must preserve the overall flavour management of the packaged raspberries; the loss of aroma does not alter the product in terms of its nutritional, microbiological or toxicological properties, but it affects the perception of food quality by the consumer (Caner, 2011).…”

“…In some cases volatile aroma components interact with the polymer matrix, lowering their concentration in the package headspace; petroleum-based polymers, such as polypropylene (PP), can absorb a wide variety of flavour compounds including esters, ketones and aldehydes (Caner, 2011). To provide an adequate shelf life and product quality, packaging materials must preserve the overall flavour management of the packaged raspberries; the loss of aroma does not alter the product in terms of its nutritional, microbiological or toxicological properties, but it affects the perception of food quality by the consumer (Caner, 2011). The volatile aroma profile of raspberries in fact represents an important factor in consumer acceptability and is associated with other factors, such as their sweet taste related to correct sugar/acid balance, external colour derived from anthocyanins and their health-giving properties.…”

Polymer stain resistance: Prediction versus experiment

“…This can explain the very low coloration resistance observed for the two polyolefins. Moreover, Caner describes in a recent review49 that the substance composition in which the coloring molecule is dissolved plays an important role. For example, polar molecules in fatty foods are expected to move to polar packaging materials such as nylons.…”