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Comparative Absorption of Low Molecular Aroma Compounds into Commonly Used Food Packaging Polymer Films
Author(s) -
NIELSEN TIM. J.,
JÄGERSTAD I. MARGARETHA,
ÖSTE RICKARD E.,
WESSLÉN BENGT O.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb05523.x
Subject(s) - aroma , polymer , absorption (acoustics) , polyester , polyamide , polypropylene , chemistry , extraction (chemistry) , aqueous solution , polyethylene , supercritical fluid , polyethylene terephthalate , food packaging , organic chemistry , chromatography , materials science , chemical engineering , food science , composite material , engineering
Five polymer films commonly used in food packages were stored in an aqueous solution of 10 apple aroma compounds. Substances absorbed by the polymers were determined by a supercritical fluid extraction/gas chromatography method. Polypropylene absorbed most aromas, more than 2× amounts absorbed by low density polyethylene. Polyamide and polyester absorbed very small amounts of the aromas. Esters and aldehydes were absorbed much more than alcohols. Molecular size also affected absorption, larger molecules being absorbed to a greater extent than smaller ones. For most materials the absorption equilibrium was reached within a week.