Influence of food matrix on absorption of flavour compounds by linear low-density polyethylene: proteins and carbohydrates

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

“…To investigate the influence of a matrix consisting of two food components, model solutions with a fixed concentration of oil (1.5 g l −1 ), and a variable concentration of pectin or casein were prepared. In a previous study,1 increasing the concentration of pectin (from 0 to 20 g l −1 ) and casein (from 0 to 40 g l −1 ) resulted in a decrease of limonene absorption from 12.14 to 6.43 mg g −1 LLDPE and 13.00 to 7.26 mg g −1 LLDPE, respectively, after 1 day of exposure. Table 1 shows that the addition of oil (1.5 g l −1 ) to these model solutions resulted in a limonene absorption of 4.38 to 2.82 mg g −1 LLDPE for the pectin/oil model solutions and 4.96 to 3.58 mg g −1 LLDPE for the casein/oil model solutions.…”

“…Model solution and strips were analyzed with a static headspace GC and a large volume injection GC (LVI‐GC) ‘in vial’ extraction method, respectively. GC conditions and extraction method have been described previously 1…”

“…In a previous paper,1 we discussed the influence of proteins and carbohydrates on the absorption of flavour compounds by linear low‐density polyethylene (LLDPE). Proteins and carbohydrates were able to interact (direct or indirectly) with flavour compounds, changing the flavour concentration in the aqueous phase.…”

Development of Chinese steamed bread with Jerusalem artichoke (Helianthus Tuberosus L.) tubers

“…The strong flavor of JAP seems to have covered up the odor, causing the formulations with JAP to become more preferred to the panelist instead. There could be an occurrence of oxygen permeation from the environment, migration of plastic bag's monomers, or loss of aroma due to absorption of the aromatic compound into the plastic packaging (Van Willige et al, 2000), which caused an off-flavor CSB for the control samples. The unpleasant aroma in control formulation could also affect the perception of the taste of the CSB by panelists and lower its rating score.…”

Packaging for Nonthermal Food Processing

“…A greater absorption rate is found if the flavor compound has a similar chemical structure or a similar polarity to the chemical functional groups in the packaging materials (Landois-Garza and Hotchkiss, 1987). Many researchers have investigated the absorption and diffusion phenomena of flavor compounds of foods packaged in various packaging materials (Baner et al, 1991;Ikegami et al, 1991;Nielsen et al, 1992;Van Willige et al, 2000). LDPE absorbs more D-limonene and α-pinene than the other materials because the nonpolar hydrocarbon of LDPE has a strong affinity to the nonpolar terpene hydrocarbons of the flavor compounds (Sheung et al, 2004).…”