| Issue |
MATEC Web Conf.
Volume 67, 2016
International Symposium on Materials Application and Engineering (SMAE 2016)
|
|
|---|---|---|
| Article Number | 06100 | |
| Number of page(s) | 6 | |
| Section | Chapter 6 Materials Science | |
| DOI | https://doi.org/10.1051/matecconf/20166706100 | |
| Published online | 29 July 2016 | |
Barrier Properties of Polymeric Packaging Materials to Major Aroma Volatiles in Herbs
1 Department of Packaging and Materials Technology, Faculty of Agro–Industry, Kasetsart University, Bangkok 10900, Thailand
2 School of Packaging, Michigan State University, East Lansing, MI 48824–1223, United States
3 Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, United States
4 Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore
5 KH Roberts Pte Ltd, 19 Wan Lee Rd, Singapore 627948, Singapore
a pattarinl@gmail.com
b aurasraf@anr.msu.edu
c harteja@anr.msu.edu
d peter.ong@kh-roberts.com
e vanee.c@ku.ac.th
* Corresponding author: pattarinl@gmail.com
This study determined the main transport coefficients (diffusion, solubility and permeability) of key aroma compounds present in tropical herbs (eucalyptol and estragol) through low‒density polyethylene (LDPE), polypropylene (PP), nylon (Nylon), polyethylene terephthalate (PET), metalized‒polyethylene terephthalate (MPET) and poly(lactic acid) (PLA) films at 15 and 25 °C. The concentration of aroma compounds permeating through the films were evaluated at various time intervals using a gas chromatograph flame ionization detector (GC–FID). Results showed that the diffusion coefficients of aroma compounds were highest in LDPE whereas the solubility coefficients were highest in PLA at both temperatures. PLA had the highest permeability coefficients for estragol at both temperatures. PP and LDPE had the highest permeability coefficients for eucalyptol at 15 and 25 °C, respectively. MPET had the lowest permeability for both aroma compounds studied. Aroma barrier properties can be used when selecting polymeric packaging materials to prevent aroma loss in various food and consumer products.
© The Authors, published by EDP Sciences, 2016
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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