| Title: | "Preliminary quantification of the permeability, solubility and diffusion coefficients of major aroma compounds present in herbs through various plastic packaging materials" |
| Author(s): | Leelaphiwat P; Auras RA; Burgess GJ; Harte JB; Chonhenchob V; |
| Address: | "Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand. School of Packaging, Michigan State University, East Lansing, MI, USA. Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Aroma permeation through packaging material is an important factor when designing a package for food products. The masses of aroma compounds permeating through films over time were measured at 25 degrees C using a quasi-isostatic system. A model was proposed for estimating the permeability coefficients (P) of key aroma compounds present in fresh herbs (i.e. eucalyptol, estragole, linalool and citral) through major plastic films used by the food industry [i.e. low-density polyethylene (LDPE), polypropylene (PP), nylon (Nylon), polyethylene terephthalate (PET), metalised-polyethylene terephthalate (MPET) and poly(lactic acid) (PLA)]. Solubility coefficients (S) were estimated from the amount of aroma compound sorbed in the films. Diffusion coefficients (D) were estimated following from the relation P = D*S. RESULTS: P and D for all four aroma compounds were highest in LDPE, except for eucalyptol, which P was slightly higher in PLA. The solubility coefficients and contact angles were highest in PLA suggesting the highest affinity of PLA to these aroma compounds. The theoretical solubility parameters were correlated with the solubility coefficients for estragole and citral, but not for eucalyptol and linalool. CONCLUSION: The preliminary P, D and S of eucalyptol, estragole, linalool and citral through LDPE, PP, Nylon, PET, MPET and PLA can be useful in selecting the proper packaging material for preserving these specific aroma compounds in food products and can potentially be used for estimating the shelf life of food products based on aroma loss. (c) 2017 Society of Chemical Industry" |
| Keywords: | Diffusion Food Packaging/instrumentation/*methods Odorants/*analysis/prevention & control Permeability Plastics/*chemistry Solubility Spices/*analysis Volatile Organic Compounds/*chemistry flavour food shelf life sorption swelling; |
| Notes: | "MedlineLeelaphiwat, Pattarin Auras, Rafael A Burgess, Gary J Harte, Janice B Chonhenchob, Vanee eng Evaluation Study England 2017/08/18 J Sci Food Agric. 2018 Mar; 98(4):1545-1553. doi: 10.1002/jsfa.8626. Epub 2017 Sep 28" |
