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Influence of storage time and temperature on absorption of flavour compounds from solutions by plastic packaging materials.

Author(s) : WILLIGE R. van, SCHOOLMEESTER D., OOIJ A. van, et al.

Type of article: Article

Summary

Linear low-density polyethylene (LLDPE), oriented polypropylene (OPP), polycarbonate (PC), polyethylene terephthalate (PET film and PET bottle), and polyethylene naphthalate (PEN) were stored in a model solution containing 10 flavour compounds at 4, 20, and 40°C and flavour absorption by the plastic materials was followed in time. The absorption rate and/or total amount absorbed increased considerably with temperature from 4 to 40°C. Depending on storage temperature, total flavour absorption by the polyolefins (LLDPE and OPP) was 3 to 2400 times higher than by the polyesters (PC, PET, and PEN). Therefore, in the factor of flavour absorption, polyesters are preferred over polyolefins as packaging material.

Details

  • Original title: Influence of storage time and temperature on absorption of flavour compounds from solutions by plastic packaging materials.
  • Record ID : 2003-2819
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 6
  • Publication date: 2002/08
  • Document available for consultation in the library of the IIR headquarters only.

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