6533b82dfe1ef96bd1291bfb

RESEARCH PRODUCT

Multiple Mass Transfers of Small Volatile Molecules Through Flexible Food Packaging

Cécile Dury-brunPascale ChalierStéphane DesobryAndrée Voilley

subject

biologyGeneral Chemical EngineeringSorptionPermeationbiology.organism_classificationFood packagingchemistry.chemical_compoundchemistryChemical engineeringAroma compoundOrganic chemistryMoleculeFood qualityAromaFlavorFood Science

description

This article deals with evolution of packed foodstuff quality with time of storage. The transport of small volatile molecules (flavor compounds, water vapor, and gases) into and through flexible food packaging materials is reviewed, as well as their multiple transfers. Sorption, diffusion, and permeation phenomena are distinguished. Transport properties are largely determined by packaging characteristics, flavor molecules properties, food matrix composition, and environmental conditions. Transfer of small volatile molecules into and through food packaging materials can modify food quality and properties of the packaging materials, thus possibly altering packed foodstuff shelflife. More research is required on transport of flavor molecules through packaging materials by considering liquid and solid food matrices flavored with mixtures of aroma compounds at more realistic concentrations; interactions of aroma compounds with food matrices, and with packaging being followed during storage in given environment...

https://doi.org/10.1080/87559120701418319