Influence of Storage Time and Temperature on Absorption of Flavor Compounds from Solutions by Plastic Packaging Materials |
| |
| Authors: | R Van Willige D Schoolmeester A Van Ooij J Linssen A Voragen |
| |
| Affiliation: | Authors are with the Laboratory of Food Chemistry, Dept. of Agrotechnology and Food Sciences, Wageningen Univ., P.O. Box 8129, 6700 EV Wageningen, The Netherlands. Direct inquiries to author Voragen. |
| |
| Abstract: | ABSTRACT: 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 flavor compounds at 4, 20, and 40 °C and flavor 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 flavor 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 flavor absorption, polyesters are preferred over polyolefins as packaging material. |
| |
| Keywords: | flavor absorption plastic storage packaging |
|
|
