Aroma transfers in and through plastic packagings: orange juice and d-limonene. A review. Part II: overall sorption mechanisms and parameters—a literature survey

✍ Scribed by Stéphane C. Fayoux; Anne-Marie Seuvre; Andrée J. Voilley

• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 157 KB
• Volume: 10
• Category: Article
• ISSN: 0894-3214
• DOI: 10.1002/(sici)1099-1522(19970501/30)10:3<145::aid-pts386>3.0.co;2-e

✦ Synopsis

Nowadays, the quality of foodstuffs has more than ever included the notion that packaging 1 contact is not always wholesome. It can alter the packaged food product by flavour scalping and can also affect the food by off-flavour release. Much research has been carried out to better understand the mass transfers involved with various synthetic polymeric films.

Orange juice and one of its major volatile constituents, d-limonene, were probably amongst the first food products to be thoroughly studied. Yet, no extensive literature review has been undertaken in order to obtain a general and accurate description of the sorption and diffusion phenomena.

This review underlines the effects of packaging on the organoleptic quality of citrus juices; it therefore presents a focused interest on d-limonen mass transfer experimental results with a variety of plastic polymers.

Part II deals with sorption mechanisms and parameters mentioned in the literature which are described to better understand the effect of the permeants and polymers physico-chemical characteristics as well as some external factors of d-limonene sorption.

Finally, current theoretical considerations for the prediction of d-limonene sorption are presented chronologically in order to keep investigators up-to-date with what has already been done.