Packaging Film Impact on Food Organoleptic Properties: An Experimental Study

摘要

Most packaged food products deteriorate in quality due to mass transfer phenomena such as moisture absorption, oxygen invasion, flavor loss, undesirable odor absorption and packaging material migration. An approach to increase the shelf life of the packaged food, while exploiting the advantages of flexible packaging, is to use flexible multi-layer polyethylene (PE)-based films including a barrier layer. This paper reviews different oxygen barrier layers used in Doy Pack flexible pouches for fruit puree and presents the impact of storage conditions on the organoleptic properties. In this study, the performances of five types of PE film pouched filled with fruit puree have been studied and compared. Regarding the organoleptic properties, this study focused on the 5 Hydroxy Methyl Furfural (HMF) increase, the L-Ascorbic Acid reduction, the brightness and the yellow color intensity decreases versus storage conditions. From those measurements, kinetic models of these organoleptic characteristics have been extracted and their relative behavior at longer shelf life have been calculated. Those results can be used as a reference by laminates process and development packaging engineers to support PE multi-layer film structure definition according to the targeted food application and shelf life conditions.