Partition Distribution of Aroma Volatiles from Orange Juice into Selected Polymeric Sealant Films

Abstract

The sorption of organic volatiles from orange juice by polymeric food contact materials was investigated. Three sealant films were evaluated, a commercial low density polyethylene and two developmental films, an ethylene vinyl alcohol copolymer of high ethylene content and a co-polyester. Samples of the films were immersed in the juice for 24 days at 22°C and the level of sorbed volatiles monitored as a function of time. Three probe compounds (d-limonene, neral and geranial) were selected as being representative of orange juice flavor components. A gas chromatographic technique was developed to quantify the level of probe compounds in juice and films. Results compared favorably to the more traditional bromide-bromate titration method. Sorption of organic volatiles by one of the developmental films (co-polyester) was significantly lower than the others.

Scalping of ethyloctanoate and linalool from a model wine into plastic films

“…This event, in a real system, would imply the change of intensity and character in the aromatic properties. The extent of sorption of ethyloctanoate from the model solution, which ranges above 30% for CPP, is comparable with the percentage loss of D-limonene as found by other authors (Imai, Harte, & Giacin, 1990;Charara et al, 1992) in citrus juices: this stresses the importance of the study of the sorption of wine flavors into plastic. The shelf-life of wines in multilayer packaging is correlated with the preservation of the original aroma, which can be altered by scalping into the plastic materials; the study of sorption kinetics and of the kinetic parameters could be a useful tool in the choice of materials which would guarantee the maximum preservation of the aromatic fraction, in other words the extension of the shelf-life.…”

CHANGES IN VOLATILE FLAVOR CONSTITUENTS IN PASTEURIZED ORANGE JUICE DURING STORAGE1

“…Based on values reported in Table 1, limonene decreased to about 80% of its initial level after 2-9 weeks. A decrease in limonene and other oil soluble constituents has also been observed by several workers for aseptically packaged orange juice during storage ( D m et al 1981;Marshall et al 1985;Mannheim et al 1987;Imai et al 1990). Several of the containers were monitored to study the absorption of individual volatile constituents.…”

Food Packaging Polymer Films as Aroma Vapor Barriers at Different Relative Humidities

“…Better understanding is needed for those factors that influence the transport mechanism through polymer materials. The sorption of flavor compounds by polymer materials has been reported by several researchers, for a wide range of flavor compounds and materials (Arora et al, 1991;Imai et al, 1990;Halek and Meyers, 1989).…”