Comparative sorption of citrus flavor compounds by low density polyethylene

Publisher Website
Google Scholar
Abstract
Mixtures of seven characteristic flavor solutes commonly found in orange juice were studied for their interaction with low‐density polyethylene (LDPE) from aqueous solutions at 20°C. Precautions were taken to avoid thermal and chemical degradation of the flavor solutes and degradation components were not found by HPLC analysis. Hydrocarbon monoterpenes showed 30–40% sorption by the LDPE over a 25‐day period. Oxygenated monoterpenes showed ca. 10% sorption in the same time period. Further study of one of the hydrocarbon terpenes (d‐limonene) showed both adsorption (surface attraction) and absorption (matrix dissolution), while its analogous oxygenated terpene (I‐carvone) displayed predominantly adsorption. These findings are useful for deciding proper compensations for changes in flavor profiles in packaged orange juices in contact with LDPE. They also illustrate the importance of learning the nature of polymer‐flavour interactions between foods and packaging materials.