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RESEARCH PRODUCT

Aroma transfers in and through plastic packagings: orange juice andd-limonene. A review. Part II: overall sorption mechanisms and parameters—a literature survey

subject

description

Nowadays, the quality of foodstuffs has more than ever included the notion that packaging1 contact is not always wholesome. It can alter the packaged food product by flavour scalping and can also affect the food by off-flavour release. Much research has been carried out to better understand the mass transfers involved with various synthetic polymeric films. Orange juice and one of its major volatile constituents, d-limonene, were probably amongst the first food products to be thoroughly studied. Yet, no extensive literature review has been undertaken in order to obtain a general and accurate description of the sorption and diffusion phenomena. This review underlines the effects of packaging on the organoleptic quality of citrus juices; it therefore presents a focused interest on d-limonen mass transfer experimental results with a variety of plastic polymers. Part II deals with sorption mechanisms and parameters mentioned in the literature which are described to better understand the effect of the permeants and polymers physico-chemical characteristics as well as some external factors of d-limonene sorption. Finally, current theoretical considerations for the prediction of d-limonene sorption are presented chronologically in order to keep investigators up-to-date with what has already been done. © 1997 John Wiley & Sons, Ltd.