Application of the Solubility Parameter in Estimating the Sorption Behavior of Flavor into Packaging Film

Toshiro Matsui, Kazufumi Nagashima, Masaomi Fukamachi, Mitsuya Shimoda, Yutaka Osajima

Research output: Contribution to journalArticlepeer-review

29 Citations (Scopus)

Abstract

In order to estimate the sorption behaviors of flavors into film packaging, a two-dimensional approach based on the affinity of flavor for film was performed. When the solubility parameter (SP) value is divided into polar and nonpolar components, the affinity can be represented as a two-dimensional distance (δc) between two SP values of film and flavor. On the basis of this δc concept, the sorptions of flavors into MDPE and EVOH films in the aqueous phase were proved to depend on the δc value; the logarithms of the solubility coefficient decreased linearly with an increase in δc value, i.e., about one-sixth decrease for one δc value. In addition, a large negative slope of the line indicated that the sorption was remarkably influenced by affinity (δc).

Original languageEnglish
Pages (from-to)1902-1905
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Volume40
Issue number10
DOIs
Publication statusPublished - Oct 1 1992

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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