Interaction of food packaging material and selected food components under high pressure |
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| Authors: | Horst Ludwig Heidger Marx Bernhard Tauscher |
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| Affiliation: | 1. University of Heidelberg, Inst. f. Pharmaceutical Technology , INF 346, Heidelberg, D-69120, FRG;2. Federal Research Centre for Nutrition, Inst. of Chemistry and Biology , Engesserstraβe 20, Karlsruhe, D-76131, FRG |
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| Abstract: | Abstract Interactions between ethanolic solutions of p-cymene and acetophenone and different polymer packaging materials. were studied at 500 MPa and 25° C. p-Cymene solution, filled into low-density polyethylene bags, lost 30% of its aroma concentration after 24 h at 500 MPa compared to a 60% loss at atmospheric pressure. The decrease was strongest within the first 15 min. Using LDPE/HDPE/LDPE bags, losses were 20% and 30%, resp. Applying the “bag in the bag” method, p-cymene concentrations measured inside and outside the inner bag has shown sorption by the pressurized film to be one third of that by the non-pressurized. In PET/AI/LDPE bags impermeable to p-cymene, sorption was confined to the inner LDPE layer and caused higher loss in the non-pressurized sample. Acetophenone has not been found to interact with the polymer during pressure treatment, while at atmospheric pressure sorption loss in aroma concentration was nearly 70% after 60 h. |
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| Keywords: | high pressure packaging p-cymene acetophenone |
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