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Blending of Low-Density Polyethylene with Vanillin for Improved Barrier and aroma-releasing Properties in Food Packaging

Jagadish, R. S. and Baldev, Raj and Asha, M. R. (2009) Blending of Low-Density Polyethylene with Vanillin for Improved Barrier and aroma-releasing Properties in Food Packaging. Journal of Applied Polymer Science, 113. pp. 3732-3741.

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Abstract

Modification of low-density polyethylene (LDPE) with vanillin to obtain flavored packaging film with improved gas barrier and flavor-releasing properties has been studied. The modification of LDPE with vanillin was monitored by Fourier transform infrared spectroscopy, wherein the appearance of new peaks at 1704.7, 1673.6, and 1597.2 cm�1 indicates the incorporation of vanillin into LDPE matrix. Films of uniform thickness were obtained by the extrusion of modified LDPE. Modified LDPE was found to have significantly higher gas barrier properties and grease resistance. Sensory quality of food products viz, doodhpeda (milk-based solid soft sweet), biscuit, and skimmed milk powder packed in LDPE-vanillin film showed that the doodhpeda sample had clearly perceptible vanilla aroma, whereas biscuit had marginal aroma and skimmed milk powder did not have noticeable aroma. When viewed in the light of imparting desirable vanilla aroma, results of the study indicated that LDPE-vanillin film has better prospects as a packaging material for solid sweets with considerable fat content when stored under ambient conditions. The release of vanilla aroma was further confirmed by gas chromatography– mass spectrometery analysis.

Item Type: Article
Uncontrolled Keywords: polyethylene; modification; barrier properties; FTIR; odor profile
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 05 Chemical engineering > 08 Plastics Technology
Divisions: Food Packaging Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jul 2009 11:16
Last Modified: 28 Dec 2011 10:10
URI: http://ir.cftri.com/id/eprint/9144

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