100B-22 |
Flexible packaging materials incorporating beta-cyclodextrin inclusion complexes for controlled release of food flavors |
D. I. KIMMEL1, D. K. Cooksey, and H. J. Park. (1) Department of Packaging Science, Clemson University, 228 Poole Agricultural Center, Box 340370, Clemson, SC 29634 Design of a packaging system with an effective rate of flavor release for food applications was explored. The objectives of the sutdy were 1 - Encapsulation of d-limonene, alpha-pinene, and 2-methoxy,3-methylpyrazine with beta-cyclodextrin to protect volatiles from degredation and control release. 2 - Produce viable low density polyethylene composite packaging films containing effectively dispersed flavor capsules. 3 - Measure rate of release of flavor volatiles from starch and polymer matrices. A precipitation method was used to encapsulate d-limonene, alpha-pinene, and 2-methoxy,3-methylpyrazine via inclusion complexing with beta-cyclodextrin. Loading of the complex with flavor material was varied to achieve optimum inclusion efficiency. Physicochemical interactions in the complex were characterized with spectroscopic methods, thermal analysis and crystallography. The characterized microcapsules were dispersed in low density polyethylene powder by dry mixing and then heat pressed into films. Dispersivity was observed with optical microscopy. The effect of the powdered starch-flavor compound on the mechanical and barrier properties of the polymer were investigated. The rate of flavor release was investigated with accelerated shelf life studies at a range of relative humidities. Retention of volatiles in both the starch and film matrices during storage was measured using both a thermogravimetric and gas chromatography. Optimal encapsulation of flavor species was achieved and conclusively verified with NMR spectroscopy. Tensile properties of the composite films were not significantly different from starch-free materials. Water vapor barrier properties were significantly increased. Release of flavor volatiles increased with humidity levels and temperature, but was maintained for an extended period of time. Composite packaging films containing encapsulated flavors were successfully produced. Release rate of volatiles from the materials is suitable for extended shelf food packaging.
Session 100B, Food Packaging
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