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Influence of Storage Time and Temperature on Absorption of Flavor Compounds from Solutions by Plastic Packaging Materials
Author(s) -
Van Willige R.,
Schoolmeester D.,
Van Ooij A.,
Linssen J.,
Voragen A.
Publication year - 2002
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.1365-2621.2002.tb09495.x
Subject(s) - linear low density polyethylene , polyethylene terephthalate , polypropylene , bottle , polyester , polyethylene naphthalate , polyethylene , materials science , flavor , absorption (acoustics) , high density polyethylene , plastic bottle , polycarbonate , composite material , chemistry , food science
Linear low‐density polyethylene (LLDPE), oriented polypropylene (OPP), polycarbonate (PC), polyethylene terephthalate (PET film and PET bottle), and polyethylene naphthalate (PEN) were stored in a model solution containing 10 flavor compounds at 4, 20, and 40 °C and flavor absorption by the plastic materials was followed in time. The absorption rate and/or total amount absorbed increased considerably with temperature from 4 to 40 °C. Depending on storage temperature, total flavor absorption by the polyolefins (LLDPE and OPP) was 3 to 2400 times higher than by the polyesters (PC, PET, and PEN). Therefore, in the factor of flavor absorption, polyesters are preferred over polyolefins as packaging material.