Scribd Logo
Upload

Welcome to Scribd!

  • 754 views

    Interaction Between Food Flavour & Packaging Material: Monika Mathur 2014FST29D

    Uploaded by

    Monika Mathur
    The document discusses interactions between food flavor and packaging materials. It notes that flavor compounds can be altered or diminished through interactions with packaging, negatively impacting food quality. Flavor changes can result from intentional or unintentional contact between foods and packaging materials. Taints, scalping, off-odors, and moisture loss are identified as potential negative sensory impacts. The routes by which taints occur, including from contact materials, non-contact materials, recycled materials, and during transport and storage, are examined. Specific polymers and their attributes that can influence flavor absorption and taints are analyzed.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Interaction Between Food Flavour & Packaging Material: Monika Mathur 2014FST29D

    Uploaded by

    Monika Mathur
    754 views45 pages
    The document discusses interactions between food flavor and packaging materials. It notes that flavor compounds can be altered or diminished through interactions with packaging, negatively impacting food quality. Flavor changes can result from intentional or unintentional contact between foods and packaging materials. Taints, scalping, off-odors, and moisture loss are identified as potential negative sensory impacts. The routes by which taints occur, including from contact materials, non-contact materials, recycled materials, and during transport and storage, are examined. Specific polymers and their attributes that can influence flavor absorption and taints are analyzed.

    Original Description:

    ineraction of food and packaging

    Original Title

    New Microsoft Office PowerPoint Presentation

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document discusses interactions between food flavor and packaging materials. It notes that flavor compounds can be altered or diminished through interactions with packaging, negatively impacting food quality. Flavor changes can result from intentional or unintentional contact between foods and packaging materials. Taints, scalping, off-odors, and moisture loss are identified as potential negative sensory impacts. The routes by which taints occur, including from contact materials, non-contact materials, recycled materials, and during transport and storage, are examined. Specific polymers and their attributes that can influence flavor absorption and taints are analyzed.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    754 views45 pages

    Interaction Between Food Flavour & Packaging Material: Monika Mathur 2014FST29D

    Uploaded by

    Monika Mathur
    The document discusses interactions between food flavor and packaging materials. It notes that flavor compounds can be altered or diminished through interactions with packaging, negatively impacting food quality. Flavor changes can result from intentional or unintentional contact between foods and packaging materials. Taints, scalping, off-odors, and moisture loss are identified as potential negative sensory impacts. The routes by which taints occur, including from contact materials, non-contact materials, recycled materials, and during transport and storage, are examined. Specific polymers and their attributes that can influence flavor absorption and taints are analyzed.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 45

    INTERACTION BETWEEN

    FOOD FLAVOUR &


    PACKAGING MATERIAL
    Monika Mathur
    2014FST29D

    FOOD- PACKAGING
    INTERACTIONS
    Interactions within a package system refer to
    the exchange of mass and energy between the
    packaged food, the package material and the
    external environment.
    Interaction between food, packaging, and the
    environment, produces an effect on the food,
    and/or the package.
    Foods characteristic flavor and aroma are result
    of a complex interaction of hundreds of
    individual constituent
    If one or more flavor constituents are altered or
    diminished, food quality may be reduced.
    oxidation of aroma components due to the

    Mass transfer processes in packaging systems are permeation,


    migration and absorption

    Possible interactions between foodstuff, polymer film and the


    environment, together with the adverse consequences.

    Sensory changes in food


    products results from
    intentional or unintentional
    interactions with packaging
    materials

    Negative sensory
    impacts

    1.TAINTS
    1.TAINTS
    2.SCALPIN
    2.SCALPIN
    G
    G
    3.OFF3.OFFODORS
    ODORS
    4.LOSS OF
    4.LOSS OF
    MOISTUR
    MOISTUR
    E
    E

    ROUTES BY WHICH TAINTS OCCUR IN


    FOOD THROUGH PACKAGING
    MATERIAL
    1. TAINTS FROM CONTACT
    MATERIALS

    2. TAINTS FROM NONCONTACTING MATERIALS

    3. TAINTS FROM RECYCLED


    MATERIALS

    A. Glass
    B. Metal
    C. Paper
    D. Plastics( PE, LDPE,
    HDPE, PS, PA,PVC,
    EPOXY)
    A. Printing inks
    ,varnishes
    B. Coloring agents,
    adhesives
    C. Antioxidants
    Recycled materials
    (paper, board)
    containing absorbed
    odors when
    introduced into new
    packaging material
    may cause taint.

    TAINTS TRANSFER INTO FOOD FRODUCTS DURING


    PROCESSING, TRANSPORT & STORAGE THROUGH
    PRIMARY & SECONDARY PACKAGING SOURCES

    SENSORY DESCRIPTORS ASSOCIATED WITH TAINT


    SOURCES
    1. PLASTICS
    . MONOMERSSTYRENE
    . STYRENE BUTADIENE RUBBER- 4-PHENYL1-CYCLOHEXENE
    . THERMAL PROCESSINGPS, PA, PP (SOTOLON)

    2. ADDITIVES AND PRODUCTION AIDS


    DEGRADATION PRODUCTS OF
    A. NUCLEATING AGENTS4-METHYL BENZALDEHYDE, 4-PROPYL
    BENZALDEHYDE
    B. PEROXIDE CROSSLINKER- ACETOPHENONE
    LUBRICATING OIL1,3-DIMETHYLNAPHTHALENE

    3. PRINTING INKS AND ADHESIVES


    SOLVENTS THINNER
    EHTYL ACETATE, MINERAL OIL
    RETARDANTS
    2-BUTANONE, EHTYL ACRYLATE
    COLD SEALING
    LATEX
    REACTION PRODUCTS
    2-ETHYL-5-5-DIMETHYL-1,3-DIOXANE

    4. PAPER AND BOARD


    LIPID OXIDATION PRODUCTS
    LIGNIN RELATED COMPONDS
    TRICHOLROPHENOL

    HEXANAL, 2-NONENAL, NONALACTONE


    3-PROPYLPHENOL, VANILLIN, 2,4,6-

    1. TAINTS FROM CONTACT MATERIALS


    POLYSTYRENE
    (PS)
    Styrene monomer in PS associated with tainting
    problems
    Yoghurt cups & transparent containers
    Foamed trays and cups
    PS decomposes at Temp. > 240C
    Ethyl benzene (solvent) during PS polymerization,
    another source of taints
    Sensory descriptors- plastic like, chemical, insecticide
    off-odor
    Product
    Odor
    Threshold
    water

    0.050 mg/Kg

    Orange juice

    0.2-0.3
    mg/Kg

    Whole milk

    1-3mg/Kg

    Condensed

    3 mg/Kg

    POLYOLEFINS
    Family of plastics based on ethylene and propylene.
    Residual solvents -affect sensory quality of food
    product.
    Oxidation products of plastics results in off- odor like
    candle-like, musty, stuffy, rancid & soapy.
    During package formation from PET polymers by
    polycondensation/ moulding can cause formation of
    acetaldehyde which alters flavor profiles of food and
    beverages if migrated and produce fruity, green apple
    flavor.

    PVC & cPVC


    Substance
    Antimony
    M-chlorophenol

    Related odor
    Metallic
    Phenolic like

    Cyclohexanone

    Acetone like

    Ethyl-2Organo-sulphur
    mercaptoacetate odor

    Threshold level
    0.005 ppm in
    water
    0.12 ppm in
    water
    -

    EPOXY

    Used for lining water reservoirs, water mains and


    home plumbing systems.
    Effect sensory quality of tap water during food
    manufacturing, food service operations,
    residential homes.
    Odors plastic, adhesive, putty, chlorine like off

    Packaging
    material

    Sensory descriptors with packaging


    material
    Description

    Product

    Sensory
    description

    GLASS

    Milk

    Plastic, oxidized,
    burnt flavor

    METAL

    Beer, canned pork


    products

    Musty
    Catty off-odor

    PAPER

    Board stock
    Packing sacks

    Cakes,biscuits
    Cocoa powder

    Papery, mouldy,
    mushroom odor

    ADHESIVES

    Coatings

    POLYAMIDE

    Retort pouch

    Ham products

    Cat urine odor

    POLYESTER

    Retort pouch

    Fruit-flavored soft
    drinks

    Off-flavor

    POLYPROPYLENE

    Oats

    Stearic, paint,
    bitter, hay, grainy

    POLYOLEFINS

    LDPE

    Orange juice

    Soapy, pungent,
    metallic

    Waxy, oily, rancid

    Packaging
    material

    Description

    Product

    Sensory
    description

    HDPE

    Milk

    Stale, fruity

    HDPE water
    pipes

    Water

    Earthy-musty,
    waxy, plastic
    like

    (PE) coated
    paperboards

    Milk, water

    Plastic, waxy

    PE+ RUBBER
    NET

    Water

    Yellowish color,
    plastic like odor

    PETE

    Milk

    Oxidized,
    burnt, plastic
    like flavor

    POLYSTYRENE

    Coffee creamer,
    condensed milk

    Astringent
    chemical
    plastic flavor

    PVC

    Fruit drinks
    Packed cheese

    Catty odor
    Chemical pine
    odor

    EPOXY

    Drinking water

    Plastic, glue,
    putty

    CELLOPHANE
    CELLULOSE
    FILMS

    sandwiches

    Sweet, woody,
    rubbery offflavor

    FOOD GRADE PLASTICS


    Food grade plastic does not contain dyes or recycled
    plastic deemed harmful to humans. However, this
    does not mean that food grade plastic cannot
    contain recycled plastic.
    Symbol
    SAFE Description
    FOOD GRADE

    &5

    PALSTICS ARE SYMBOL NO.exampl


    2, 4

    PET or PETE (polyethylene terephthalate) is a


    tough polymer with exceptional gas and
    Typesclear,
    of
    food
    grade plastic
    moisture barrier properties. PET's ability to
    contain carbon dioxide (carbonation) makes it
    ideal for use in soft drink bottles

    es

    Soft
    drink
    bottles,
    deterge
    nt
    bottles

    HDPE (high density polyethylene) is used in milk, Milk


    juice and water containers in order to take bottles
    advantage of its excellent protective barrier
    properties

    Vinyl (polyvinyl chloride, or PVC)


    provides excellent clarity, puncture
    resistance and cling.
    As a film, vinyl can breathe just the
    right amount, making it ideal for
    packaging fresh meats that require
    oxygen to ensure a bright red surface
    while maintaining an acceptable shelf
    life.

    Plastic
    food
    wrap,
    shrink
    wrap

    LDPE (low density polyethylene)


    offers clarity and flexibility.
    It is used to make bottles that
    require flexibility.
    it is used to produce grocery bags
    and garbage bags, shrink and stretch
    film, and coating for milk cartons

    Squeez
    e
    bottles
    ,
    dry
    cleanin
    g bags

    PP (polypropylene) has high tensile


    strength, making it ideal for use in
    caps and lids that have to hold tightly
    on to threaded openings.
    Because of its high melting point,
    polypropylene can be hot-filled with
    products designed to cool in bottles,
    including ketchup and syrup.
    It is also used for products that need
    to be incubated, such as yogurt.

    Bottle
    caps,
    take-out
    food
    container
    s,
    drinking
    straws

    PS (polystyrene), in its crystalline


    form, is a colorless plastic that can be
    clear and hard.
    It can also be foamed to provide
    exceptional insulation properties.
    Foamed or expanded polystyrene
    (EPS) is used for products such as
    meat trays, egg cartons and coffee
    cups

    Plastic
    foam,
    packing
    peanuts

    Other denotes plastics made from


    other types of resin or from several

    2. TAINTS FROM ADDITIVES & NON-CONTACT MATERIALS

    PRINTING INKS, VARNISHES,


    WAXES
    Printed coupons within food package & Low molecular
    weight compounds from printing inks, varnishes, binders,
    additives easily migrate through packaging material into
    food, contributing taints

    Wax
    coating
    of
    inner pouches are
    contaminated with
    aromatic
    hydro-

    ADHESIVES

    ADDITIVES

    Linoleic

    TAINTS FROM RECYCLED


    MATERIALS
    Recycled material contain absorbed molecules when
    introduced into new packaging material causes
    taints.
    Bacteria,
    molds
    Oxidation
    of residual
    resins

    Decarboxylatio
    n / oxidation of
    lignin
    Degradation of
    processing
    chemicals

    Odors from
    paper/board

    Ligni
    Vanillic
    n Decarboxylation/acid
    oxidation

    Guaiac
    ol

    Smoky
    taint

    Other volatile compounds present in pulp which may


    also be- responsible for taints in food, include
    aldehydes, alcohols and esters for example hexanal

    compound

    Odor
    descriptio
    n

    TAINTS FROM CONTAMINANTS DURING


    TRANSPORT AND STORAGE

    SCALPING/ SORPTION

    Absorption of flavor compounds

    Term
    sorption
    includes
    properties
    of
    absorption, adsorption and cluster formation&
    movement of chemical compound into a polymer.
    Product
    components
    may
    penetrate
    the
    structure of the packaging material, causing
    loss of aroma, or changing barrier and/or
    mechanical properties, resulting in a reduced
    perception of quality.
    Disturbances in the overall impression of flavor
    due to sorption results in the changes in sensory
    characters of food product.

    FACTORS
    Polymer
    EFFECTING
    propertiesFLAVOR ABSORPTION

    1.

    1. Molecular
    2.
    3.
    concentration
    Carbon
    chain length,
    boiling
    point and
    4. Storage conditions
    1. PH

    POLYMER PROPERTIES
    1. FREE VOLUME

    2. CRYSTALLINITY

    Molecular void volume


    that is trapped in solid
    state.

    Permeating molecule
    finds easy path in voids.

    Polymer
    with
    symmetry
    structure/bulky
    chains, have high
    volume
    &
    permeability

    poor
    in
    side
    free
    high

    Diffusion occurs
    in amorphous
    regions in
    polymer
    .

    FLAVOR PROPERTIES
    Low
    sorbant
    1. CONCENTRATION
    concentrations affect
    polymer to a very
    limited extent
    amount of absorbed
    compounds
    is
    directly proportional
    concentration of the
    sorbants
    At
    higher
    concentrations,
    absorption
    of
    compounds into a
    polymer
    material

    2. PRESENCE OF
    COPERMEANTS

    Interactions between
    different flavor
    compounds

    Affects the absorption of

    low molecular weight


    compounds into polymer
    food packaging materials

    Flavour
    compounds
    are absorbed more
    3. in
    Polarity
    easily
    a polymeric
    film if their polarities
    are similar.

    Polyolefins are highly


    lipophilic
    and
    inconvenient
    for
    packaging
    products
    with
    non-polar
    substances such as
    fats, oils, aromas etc.,
    since they can be
    absorbed
    and
    retained
    by
    the
    package.
    The polyesters are
    more polar than the
    polyolefins and will

    4. Molecular size
    Smaller
    molecules
    are
    absorbed more rapidly
    and in higher quantities
    than larger molecules.
    Very
    large
    molecules
    plasticize the polymer,
    causing
    increased
    absorption into the newly
    available absorption sites.

    absorption of a series of
    compounds with the same
    functional
    group
    increases
    with
    an
    increasing
    number
    of
    carbon
    atoms
    in
    the
    molecular chain, up to a
    certain limit

    EXTERNAL PROPERTIES

    Flavours may be dissolved,


    adsorbed, bound, entrapped,
    encapsulate
    by
    food
    1.
    Food
    matrix
    components.

    2. Storage temperature

    Proteins, carbohydrates and


    oil interact with flavours,
    changing the concentration
    of free flavour in the solution
    and
    consequently
    increasing/decreasing
    the
    amount of absorption.

    Permeability of gases and


    liquids
    in
    polymers
    increases with increasing
    temperature.
    Possible
    reasons
    for
    increased
    flavour absorption at higher
    temperatures are:

    Extent of flavour absorption


    by
    LDPE
    oil/fat>polysaccharides>disac
    charides

    increased mobility of the


    flavor molecules

    Because of the lipophilic


    character of many flavour
    compounds, food products
    with a high oil/fat content
    will lose less flavour by

    change
    configuration,
    swelling or
    crystallinity
    change in
    solubility in
    phase.

    in

    polymer
    such
    as
    decrease of

    the volatile
    the aqueous

    EFFECTS OF FLAVOR ABSORPTION

    1.

    Effect on oxygen permeability of a plastic


    package

    The shelf-life of a food or beverage packaged in a


    polymer depend on many factors, but one of the
    most important is the rate at which oxygen from
    the air enters the package.
    For some foods, the oxygen tolerance is high, such
    as salad dressings, peanut butter, most soft drinks
    and high alcohol liquor. For other foods, the
    oxygen tolerance is very low, suchResearcher
    as beer, low-acid
    Findings
    foods, wine, coffee, or baby foods.Hirose et al., 1988
    oxygen permeability of LDPE increased
    due to the presence of absorbed dlimonene
    oxygen permeability of LDPE was
    proportional to the mass of absorbed
    limonene

    Sadler and Braddock,


    1991

    increased oxygen permeability of LDPE


    indicated that absorption of volatiles are
    responsible for structural changes in the
    polymer

    Sadler and Braddock,


    1991

    Effect on sensory properties of


    food product

    Absorption of aroma compounds by plastics


    can affect the sensory quality of foods. The
    effect may be an overall loss of odor
    intensity or a change in the aroma
    character.

    A change in character can occur when only


    certain components of a complex aroma
    mixture are absorbed.

    Flavour alteration also depends on many


    parameters- storage temperature and type
    of packaging material

    Antimicrobial
    ingredients in
    packaging systems
    Extracts of clove, basil
    in LDPE

    Controlling oxidation
    through timed release of
    antioxidants
    BHT, Ascorbic acid
    addition in packages

    Flavor & odor absorber


    Cyclo dextrins, dsorbitol in PETE films

    SMART
    PACKAGING
    TO IMPROVE
    SENSORY
    QUALITY

    Incorporation of color
    changing plastics into
    packages.
    Time-temperature
    indicators, gas leakage
    indicators, toxin
    indicators and spoilage
    detectors/freshness
    indicators

    Color changes to a bromocresol green (BCG) sensor in response

    Panels

    I.

    II.

    ROBINSON TEST TO EVALUATE MATERIALS


    FOR TAINTING POTENTIAL

    Test food is evaluated for taint compared to control


    using discrimination method.
    Intensity of taint is evaluated using 5-point rating scale.
    Effective for quality control of materials used in
    packaging.

    CONCLUSION
    Interactions between foods and packaging can be
    detrimental to quality and/or safety.
    Changes in product flavor due to aroma sorption and
    the transfer of undesirable flavors from packaging to
    foods are important mechanisms of deterioration when
    foods are packaged in polymer-based materials.
    Product considerations include sensitivity to flavour
    and related deteriorations, color changes, vitamin loss,
    microbial activity, and amount of flavor available.
    Storage considerations include temperature, time, and
    processing method.
    Polymer considerations include type of polymer and
    processing method, volume or mass of polymer to
    product ratio.

    Methodology

    to

    determine

    the

    extent

    of

    such

    You might also like