Influence of food matrix on absorption of flavour compounds by linear low-density polyethylene: proteins and carbohydrates

✍ Scribed by Remco W G van Willige; Jozef P H Linssen; Alphons G J Voragen

• Publisher: John Wiley and Sons
• Year: 2000
• Tongue: English
• Weight: 196 KB
• Volume: 80
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/1097-0010(20000915)80:12<1779::aid-jsfa726>3.0.co;2-f

✦ Synopsis

The effects of differences in food matrices on the absorption of four ¯avour compounds (limonene, decanal, linalool and ethyl 2-methyl butyrate) into linear low-density polyethylene (LLDPE) were studied using a large volume injection GC in vial' extraction method. Food components investigated included b-lactoglobulin (b-lg), casein, pectin, carboxymethylcellulose (CMC), lactose and saccharose. b-lg interacted irreversibly with decanal (P 0.01) and suppressed absorption of the latter by LLDPE by more than 50% after 14 days of exposure. Casein was capable of binding limonene and decanal (p 0.05) by hydrophobic and covalent interactions, resulting in decreased absorption of 40% and 90%, respectively. The absorption rates of limonene, and to a leaser extent decanal, were decreased in presence of pectin and CMC. Increasing viscosity slowed down diffusion of ¯avour compounds from the matrix to LLDPE. An increase of absorption (p 0.01) was observed for linalool and ethyl 2-methyl butyrate, due to a salting out' effect caused by lactose and saccharose. The absorption of decanal was decreased (p 0.01) after 14 days of exposure in the presence of lactose, saccharose and CMC. There might be an interactive effect between a sugar (residue) and decanal. Knowledge of the composition of a food matrix and packaging material is necessary to estimate the amount of ¯avour absorption.