Influence of food matrix on absorption of flavour compounds by linear low-density polyethylene: oil and real food products

Willige, R.W.G. van; Linssen, J.P.H.; Voragen, A.G.J.

doi:10.1002/1097-0010(20000915)80:12<1790::aid-jsfa727>3.0.co;2-f

Cited by 25 publications

(3 citation statements)

References 10 publications

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“…Interactions between flavour compounds inherent in milk and the UHT packaging material itself have been studied (van Willige et al, 2000b, Simon et al, 2001and Czerny and Schieberle, 2007. According to Hansen et al (1974) after 16 days of storage, flavour sorption of volatiles to the UHT packaging material takes place in milk packaged inside polyethylene and cardboard boxes.…”

Section: Interactions Between Flavour Compounds and Uht Packaging Mat...mentioning

confidence: 99%

“…In model food systems the concentration of flavour compounds adsorbed by linear low density polyethylene (LLDPE) was influenced by the presence of oil or fat, polysaccharides and proteins where these constituents decreased the amount of flavour adsorbed by the packaging material (van Willige et al, 2000a andvan Willige et al, 2000b).…”

Section: Interactions Between Flavour Compounds and Uht Packaging Mat...mentioning

confidence: 99%

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Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review

Zabbia

Buys

Kock

2012

Critical Reviews in Food Science and Nutrition

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Ultra High Temperature (UHT) processing leads to the formation of "cooked" and "flat" flavors in milk. These undesirable notes occur due to the volatile formation of a variety of sulphur containing compounds, methyl ketones and aliphatic aldehydes, derived from the constituents of the milk's matrix during thermal processing and storage. The "cooked" flavor of UHT milk is associated with the presence of a variety of sulphur containing compounds while the "stale" flavor is characterized by the dissipation of these sulphur volatiles and an increase of the formation and presence of both methyl ketones and aliphatic aldehydes over time. The extent to which the individual volatiles contribute to the overall flavor of UHT milk is not clear. The proposed formation of these volatiles, that is, the methods to control the intensity of "cooked" and "stale" flavors associated with UHT milk and extraction techniques for the isolation of these volatiles from milk, have been reviewed.

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Section: Interactions Between Flavour Compounds and Uht Packaging Mat...mentioning

confidence: 99%

Section: Interactions Between Flavour Compounds and Uht Packaging Mat...mentioning

confidence: 99%

Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review

Zabbia

Buys

Kock

2012

Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

show abstract

“…This theory is based on the assumption that a substance dissolves best in a solvent that has a similar chemical structure to the substance. LDPE is a semicrystalline and nonpolar polymer, thus, its chemical resistance against nonpolar compounds such as oils and grease are not optimal . There is a significant difference in polarity between PLA and LDPE, which might explain the better grease resistance of PLA coated paper.…”

Section: Resultsmentioning

confidence: 99%

Cellulose fatty acid ester coated papers for stand‐up pouch applications

Willberg‐Keyriläinen

Ropponen

Alakomi

et al. 2018

J of Applied Polymer Sci

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Stand‐up pouches are one of the fastest growing packaging concepts, which are replacing the traditional packaging formats. In this study, stand‐up pouch prototypes are prepared from cellulose fatty acid coated heat‐sealed virgin kraft paper with leak proof seals. This study demonstrates that molar mass controlled cellulose ester (C6‐C16) coatings can significantly improve the barrier properties of virgin kraft paper. All cellulose ester coatings performed better compared to that of PLA. Cellulose ester coatings also improved the resistance of virgin kraft paper against tested nonpolar oil and grease compounds. In addition, the cellulose ester coatings had no antimicrobial activity, and fewer microbes adhered to them than to the PLA surface. The results demonstrate that cellulose fatty acid ester coatings have high potential in future applications requiring good barrier properties. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46936.

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2001

Flavour Fragr. J.

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Influence of food matrix on absorption of flavour compounds by linear low-density polyethylene: oil and real food products

Cited by 25 publications

References 10 publications

Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review

Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review

Cellulose fatty acid ester coated papers for stand‐up pouch applications

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