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

1.TAINTS
1.TAINTS
2.SCALPIN
2.SCALPIN
G
G
3.OFF-
3.OFF-
ODORS
ODORS
4.LOSS OF
4.LOSS OF
MOISTUR
MOISTUR
Negative sensory
E
impacts E
ROUTES BY WHICH TAINTS OCCUR IN
FOOD THROUGH PACKAGING
MATERIAL
A. Glass
B. Metal
1. TAINTS FROM CONTACT
MATERIALS C. Paper
D. Plastics( PE, LDPE,
HDPE, PS, PA,PVC,
EPOXY)
A. Printing inks
2. TAINTS FROM NON- ,varnishes
CONTACTING MATERIALS B. Coloring agents,
adhesives
C. Antioxidants
Recycled materials
(paper, board)
containing absorbed
3. TAINTS FROM RECYCLED
odors when
MATERIALS
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
. MONOMERS- STYRENE
. STYRENE BUTADIENE RUBBER- 4-PHENYL1-CYCLOHEXENE
. THERMAL PROCESSING- PS, PA, PP (SOTOLON)
2. ADDITIVES AND PRODUCTION AIDS
DEGRADATION PRODUCTS OF
A. NUCLEATING AGENTS- 4-METHYL BENZALDEHYDE, 4-PROPYL
BENZALDEHYDE
B. PEROXIDE CROSSLINKER- ACETOPHENONE
LUBRICATING OIL- 1,3-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 - HEXANAL, 2-NONENAL, NONALACTONE
LIGNIN RELATED COMPONDS - 3-PROPYLPHENOL, VANILLIN, 2,4,6-
TRICHOLROPHENOL
 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 Related odor Threshold level
Antimony Metallic -
M-chlorophenol Phenolic like 0.005 ppm in
water
Cyclohexanone Acetone like 0.12 ppm in
water
Ethyl-2- Organo-sulphur -
mercaptoacetate odor
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
 Sensory descriptors with packaging
material
Packaging Description Product Sensory
material description
GLASS - Milk Plastic, oxidized,
burnt flavor

METAL - Beer, canned pork Musty

products Catty off-odor

PAPER Board stock Cakes,biscuits Papery, mouldy,

Packing sacks Cocoa powder mushroom odor

ADHESIVES Coatings Waxy, oily, rancid

POLYAMIDE Retort pouch Ham products Cat urine odor

POLYESTER Retort pouch Fruit-flavored soft Off-flavor

drinks

POLYPROPYLENE - Oats Stearic, paint,

bitter, hay, grainy

POLYOLEFINS LDPE Orange juice Soapy, pungent,

metallic
Packaging Description Product Sensory
material description
HDPE Milk Stale, fruity

HDPE water Water Earthy-musty,

pipes waxy, plastic
like
(PE) coated Milk, water Plastic, waxy
paperboards
PE+ RUBBER Water Yellowish color,
NET plastic like odor
PETE Milk Oxidized,
burnt, plastic
like flavor
POLYSTYRENE - Coffee creamer, Astringent
condensed milk chemical
plastic flavor
PVC - Fruit drinks Catty odor
Packed cheese Chemical pine
odor
EPOXY - Drinking water Plastic, glue,
putty
CELLOPHANE - sandwiches Sweet, woody,
CELLULOSE rubbery off-
FILMS flavor
 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 PALSTICS ARE SYMBOL NO.exampl
2, 4
es
&5
PET or PETE (polyethylene terephthalate) is a Soft
Typesclear,
of tough polymer with exceptional gas and
food grade plastic
moisture barrier properties. PET's ability to
drink
bottles,
contain carbon dioxide (carbonation) makes it deterge
ideal for use in soft drink bottles 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) Plastic
provides excellent clarity, puncture food
resistance and cling. wrap,
As a film, vinyl can breathe just the shrink
right amount, making it ideal for wrap
packaging fresh meats that require
oxygen to ensure a bright red surface
while maintaining an acceptable shelf
life.

LDPE (low density polyethylene) Squeez

offers clarity and flexibility. e
It is used to make bottles that bottles
require flexibility. , dry
it is used to produce grocery bags cleanin
and garbage bags, shrink and stretch g bags
film, and coating for milk cartons
PP (polypropylene) has high tensile Bottle
strength, making it ideal for use in caps,
caps and lids that have to hold tightly take-out
on to threaded openings. food
Because of its high melting point, container
polypropylene can be hot-filled with s,
products designed to cool in bottles, drinking
including ketchup and syrup. straws
It is also used for products that need
to be incubated, such as yogurt.
PS (polystyrene), in its crystalline Plastic
form, is a colorless plastic that can be foam,
clear and hard. packing
It can also be foamed to provide peanuts
exceptional insulation properties.
Foamed or expanded polystyrene
(EPS) is used for products such as
meat trays, egg cartons and coffee
cups
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, Decarboxylatio
molds n / oxidation of
lignin
Oxidation
Degradation of
of residual
Odors from processing
resins
paper/board chemicals

Ligni Vanillic Guaiac Smoky

n Decarboxylation/acid
oxidation ol taint

Other volatile compounds present in pulp which may

also be- responsible for taints in food, include
aldehydes, alcohols and esters for example hexanal
 Odor
compound 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. Diffusion occurs
Permeating molecule in amorphous
finds easy path in voids. regions in
Polymer with poor polymer
symmetry in
structure/bulky side .
chains, have high free
volume & high
permeability
 FLAVOR PROPERTIES

Low sorbant
1. CONCENTRATION 2. PRESENCE OF
concentrations affect
COPERMEANTS
polymer to a very
limited extent
amount of absorbed
Interactions between
compounds is
directly proportional different flavor
concentration of the compounds
sorbants
Affects the absorption of
At higher
concentrations, low molecular weight
absorption of compounds into polymer
compounds into a
food packaging materials
polymer material
 Flavour compounds
are absorbed more
3. in
easily Polarity
a polymeric 4. Molecular size
film if their polarities
are similar. Smaller molecules are
absorbed more rapidly
Polyolefins are highly and in higher quantities
lipophilic and than larger molecules.
inconvenient for Very large molecules
packaging products plasticize the polymer,
with non-polar causing increased
substances such as absorption into the newly
available absorption sites.
fats, oils, aromas etc.,
since they can be absorption of a series of
absorbed and compounds with the same
functional group
retained by the
increases with an
package. increasing number of
carbon atoms in the
The polyesters are molecular chain, up to a
more polar than the certain limit
polyolefins and will
 EXTERNAL PROPERTIES
Flavours may be dissolved,
adsorbed, bound, entrapped,
encapsulate by food 2. Storage temperature
1. Food
components.
matrix
Proteins, carbohydrates and Permeability of gases and
oil interact with flavours, liquids in polymers
changing the concentration increases with increasing
of free flavour in the solution temperature. Possible
and consequently reasons for increased
increasing/decreasing the
flavour absorption at higher
amount of absorption.
temperatures are:
Extent of flavour absorption increased mobility of the
by LDPE flavor molecules
oil/fat>polysaccharides>disac
charides change in polymer
configuration, such as
Because of the lipophilic swelling or decrease of
crystallinity
character of many flavour
change in the volatile
compounds, food products
solubility in the aqueous
with a high oil/fat content
phase.
will lose less flavour by
 EFFECTS OF FLAVOR ABSORPTION
Effect on oxygen permeability of a plastic
1. 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
Findings as beer, low-acid
foods, wine, coffee, or baby foods.Hirose et al., 1988
oxygen permeability of LDPE increased
due to the presence of absorbed d-
limonene
oxygen permeability of LDPE was Sadler and Braddock,
proportional to the mass of absorbed 1991
limonene
increased oxygen permeability of LDPE Sadler and Braddock,
indicated that absorption of volatiles are 1991
responsible for structural changes in the
polymer
 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 Flavor & odor absorber
packaging systems Cyclo dextrins, d-
Extracts of clove, basil sorbitol in PETE films
in LDPE
SMART
PACKAGING
TO IMPROVE
SENSORY
QUALITY Incorporation of color
changing plastics into
Controlling oxidation packages.
through timed release of Time-temperature
antioxidants indicators, gas leakage
BHT, Ascorbic acid indicators, toxin
addition in packages 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