Blending of Low-Density Polyethylene with Vanillin for Improved Barrier and aroma-releasing Properties in Food Packaging
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/9735/
JAPS-01-09 |
|
| Title |
Blending of Low-Density Polyethylene with Vanillin
for Improved Barrier and aroma-releasing
Properties in Food Packaging
|
|
| Creator |
Jagadish, R. S.
Baldev, Raj Asha, M. R. |
|
| Subject |
06 Packaging
15 Flavour/Fragrance/Perfumes |
|
| Description |
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
|
|
| Date |
2009
|
|
| Type |
Article
PeerReviewed |
|
| Format |
application/pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/9735/1/LD_Vanillin.pdf
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. |
|