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

doi:10.1021/jf00022a035

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

Food Science and Biotechnology

Research output: Contribution to journal › Article › peer-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 (δ_c) between two SP values of film and flavor. On the basis of this δ_c concept, the sorptions of flavors into MDPE and EVOH films in the aqueous phase were proved to depend on the δ_c value; the logarithms of the solubility coefficient decreased linearly with an increase in δ_c value, i.e., about one-sixth decrease for one δ_c value. In addition, a large negative slope of the line indicated that the sorption was remarkably influenced by affinity (δ_c).

Original language	English
Pages (from-to)	1902-1905
Number of pages	4
Journal	Journal of Agricultural and Food Chemistry
Volume	40
Issue number	10
DOIs	https://doi.org/10.1021/jf00022a035
Publication status	Published - Oct 1 1992

All Science Journal Classification (ASJC) codes

Chemistry(all)
Agricultural and Biological Sciences(all)

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10.1021/jf00022a035

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title = "Application of the Solubility Parameter in Estimating the Sorption Behavior of Flavor into Packaging Film",

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).",

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T1 - Application of the Solubility Parameter in Estimating the Sorption Behavior of Flavor into Packaging Film

AU - Matsui, Toshiro

AU - Nagashima, Kazufumi

AU - Fukamachi, Masaomi

AU - Shimoda, Mitsuya

AU - Osajima, Yutaka

PY - 1992/10/1

Y1 - 1992/10/1

N2 - 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).

AB - 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).

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

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