Flavor-release food and beverage packaging
S.A. Arabi, X. Chen and L. Shen, Rutgers University, USA
D.S. Lee, Kyungnam University, South Korea
The scientific principles and practical applications of flavor-release food and beverage packaging are presented in this chapter. Flavor-release from packaging materials to the foods they contain is achieved through diffusion of active ingredients (volatile or non-volatile) inside the packaging materials and desorption at package/liquid and/or package/headspace interfaces. In indirect contact systems, adsorption of flavor compounds from the headspace onto food may also be involved. All systems may affect the perceived quality of the packaged food products. An encapsulation technology ...