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Influence of food matrix on absorption of flavour compounds by linear low‐density polyethylene: proteins and carbohydrates
Author(s) -
van Willige Remco W G,
Linssen Jozef P H,
Voragen Alphons G J
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(20000915)80:12<1779::aid-jsfa726>3.0.co;2-f
Subject(s) - chemistry , decanal , lactose , food science , chromatography , pectin , limonene , absorption (acoustics) , casein , flavour , ethyl butyrate , aroma , physics , essential oil , acoustics
The effects of differences in food matrices on the absorption of four flavour compounds (limonene, decanal, linalool and ethyl 2‐methyl butyrate) into linear low‐density polyethylene (LLDPE) were studied using a large volume injection GC ‘in vial’ extraction method. Food components investigated included β‐lactoglobulin (β‐lg), casein, pectin, carboxymethylcellulose (CMC), lactose and saccharose. β‐lg interacted irreversibly with decanal ( P < 0.01) and suppressed absorption of the latter by LLDPE by more than 50% after 14 days of exposure. Casein was capable of binding limonene and decanal ( p < 0.05) by hydrophobic and covalent interactions, resulting in decreased absorption of 40% and 90%, respectively. The absorption rates of limonene, and to a leaser extent decanal, were decreased in presence of pectin and CMC. Increasing viscosity slowed down diffusion of flavour compounds from the matrix to LLDPE. An increase of absorption ( p < 0.01) was observed for linalool and ethyl 2‐methyl butyrate, due to a ‘salting out’ effect caused by lactose and saccharose. The absorption of decanal was decreased ( p < 0.01) after 14 days of exposure in the presence of lactose, saccharose and CMC. There might be an interactive effect between a sugar (residue) and decanal. Knowledge of the composition of a food matrix and packaging material is necessary to estimate the amount of flavour absorption. © 2000 Society of Chemical Industry