Food and Packaging Interactions II

271 Pages·1991·19.8 MB·English

by  Sara J. Risch and Joseph H. Hotchkiss (Eds.)

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In Food and Packaging Interactions II; Risch, S., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1991.
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In Food and Packaging Interactions II; Risch, S., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1991.
ACS SYMPOSIUM SERIES 473
Food and Packaging
Interactions II
01 Sara J. Risch, EDITOR
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19 Joseph H. Hotchkiss, EDITOR
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http://Septe at the 200th National Meeting
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5, 2on Washington, D.C.,
July 1ublicati August 25-31, 1990
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American Chemical Society, Washington, DC 1991
In Food and Packaging Interactions II; Risch, S., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1991.
Library of Congress Cataloging-in-Publication Data
Food and packaging interactions II / Sara J. Risch, editor, Joseph H.
Hotchkiss, editor,
p. cm.—(ACS symposium series; 473)
"Developed from a symposium sponsored by the Division of
Agricultural and Food Chemistry at the 200th National Meeting of the
American Chemical Society, Washington, D.C., August 25-31, 1990."
Includes bibliographical references and indexes.
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0 ISBN 0-8412-2122-7
0
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3.f 1. Food—Packaging—Congresses. 2. Food—Analysis—Congresses.
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19 IV. American Chemical Society. Meeting (200th: 1990: Washington,
k- D.C.). V. Title: Food and packaging interactions 2. VI. Title: Food
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1/ and packaging interactions two. VII. Scries.
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http://Septe Copyright © 1991
012 | Date: American Chemical Society
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In Food and Packaging Interactions II; Risch, S., et al.;
Washington, D.C. 20036
ACS Symposium Series; American Chemical Society: Washington, DC, 1991.
ACS Symposium Series
M. Joan Comstock, Series Editor
1991 ACS Books Advisory Board
V. Dean Adams Bonnie Lawlor
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7 John L. Massingill
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1- Paul S. Anderson Dow Chemical Company
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Purdue University
In Food and Packaging Interactions II; Risch, S., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1991.
Foreword
THE ACS SYMPOSIUM SERIES was founded in 1974 to provide
a medium for publishing symposia quickly in book form. The
format of the Series parallels that of the continuing ADVANCES
IN CHEMISTRY SERIES except that, in order to save time, the
papers are not typeset, but are reproduced as they are submit
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0 ted by the authors in camera-ready form. Papers are reviewed
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3.f under the supervision of the editors with the assistance of the
47 Advisory Board and are selected to maintain the integrity of the
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1- symposia. Both reviews and reports of research are acceptable,
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19 because symposia may embrace both types of presentation.
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In Food and Packaging Interactions II; Risch, S., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1991.
Preface
VAST DEVELOPMENT OF NEW PACKAGING MATERIALS with a broad
range of uses has occurred since 1987. In addition to protecting food pro
ducts, packages now often serve as cooking containers. The combination
of new materials and new uses for packages has resulted in previously
unrecognized interactions between foods and the packages containing
them.
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pr Food-packaging interactions can occur in a number of different ways.
3.
7 Components of the package can move into the food, a phenomenon that
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1- is called migration. Food components may also be absorbed by the pack
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19 age, and when the package absorbs flavor compounds the process is called
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2 An understanding of the permeability of packaging materials is important
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p://pte suseptors have been researched extensively to confirm their safety and to
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5, 2on covered the research that deals with susceptor packaging.
July 1blicati This book probably provides the most comprehensive and current
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information in the field of food-packaging interactions all in one publica
tion. This volume can serve as a resource for food product development
scientists and packaging engineers who need to understand what can hap
pen to foods in different types of packages. Regulatory agencies can also
use this book to keep pace with new developments and to maintain
appropriate regulations.
xi
In Food and Packaging Interactions II; Risch, S., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1991.
We thank all of the authors who contributed their time and energy to
make this book possible.
SARA J. RISCH
Golden Valley Microwave Foods, Inc.
6866 Washington Avenue South
Eden Prairie, MN 55344
JOSEPH H. HOTCHKISS
Institute of Food Science, Stocking Hall
Cornell University
Ithaca, NY 14853
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xii
In Food and Packaging Interactions II; Risch, S., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1991.
Introduction
PACKAGING, NOW AN INTEGRAL PART OF THE FOOD CHAIN, has gone
from simply being a convenient container to hold and cany food to highly
specialized systems serving many purposes. Many packaging materials
still are little more than carrying containers that serve as dust covers to
protect food from outside contamination. The demand for convenience
and quality in food products has been accompanied by the development of
1
00 packaging materials to help extend the shelf life of products; to provide
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3. barriers to moisture, aroma, and modified atmospheres; and to serve as
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04 cooking containers in both conventional and microwave ovens. Plastics,
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9 which can be one specific material (homopolymers) or a combination of
9
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k- materials (copolymers) and which can be laminated or coextruded, make
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1/ up a large percentage of new packaging materials. Other packaging
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10 materials include paper or foil laminated to plastic film and tied together
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doi: to meet the requirements of specific food products.
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acs.13, containers. For packaging purposes, glass is considered virtually inert,
pubs.mber that is, it does not interact with or change the characteristics of the food
p://pte with which it comes into contact. This is not always the case with newer
httSe packaging materials such as plastic, paper, and paperboard. These new
12 | ate: materials can interact with food products in a variety of ways.
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moisture from the surrounding atmosphere. In addition to being a mois
ture barrier, the package may also serve as an aroma barrier to help
retain flavor in foods and to prevent the absorption of undesirable flavors
or aromas. Although package permeability may result in flavor loss, an
area that has received considerable attention is the absorption of flavors
or specific flavor components by packaging materials. Flavor compounds
tend to have low molecular weights and, as a result, not only pass more
readily through plastic films but are also soluble in the polymers from
which the films are made. This loss of flavor to the packaging is known
as scalping. Individual compounds that make up a flavor can be selec
tively sorbed from a food product, with different compounds absorbed by
the package to different extents. For example, 5% of compound X may
xiii
In Food and Packaging Interactions II; Risch, S., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1991.
be absorbed while 30% of compound Y is absorbed. The result is both an
unbalanced flavor in the product and an overall decrease in flavor inten
sity.
A number of aspects of flavor scalping can be investigated. One area
of interest is the relationship between a given type of film and a wide
variety of flavor compounds to determine how the flavor of a product
might change if put in contact with that particular polymeric structure.
Another approach is to look at a particular class of compounds, for exam
ple, aldehydes or acids, and to determine how that particular class
interacts with a variety of different films. Molecular weight and boiling
point are properties that can influence the rate or extent to which flavor
compounds are adsorbed by packages.
Studies of scalping will help to determine the types of plastic films best
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3. quate moisture or gas barriers for a product, that benefit can be offset by
7
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91- flavor compounds into the package, but the rate and extent of flavor loss,
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doi: package into the food. This is of concern for both the organoleptic qual
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acs.13, units, although technically possible, it is not economically feasible.
pubs.mber Incomplete polymerization results in residual monomers or oligomers in
p://pte the finished materials. For example, residual styrene may be present in
httSe polystyrene, and the cyclic trimer may be present in poly(ethylene tere-
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P pounds, including phthalates, are added as plasticizers. These plasticizers
promote flexibility in the film and make the film easier to process. Some
polymerization reactions require initiators or catalysts. Other compounds
may be added to plastics to improve the strength, color, or other proper
ties of the package.
All of these low-molecular-weight materials are capable of migrating
into the food with which they come into contact. This is an active area of
study to ensure the wholesomeness of food products in these various
packages. In the United States, extensive regulations that cover most
existing packages and their intended use are outlined in the Code of
Federal Regulations. As new materials are developed and new applica-
xiv
In Food and Packaging Interactions II; Risch, S., et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 1991.