Blending of low‐density polyethylene with vanillin for improved barrier and aroma‐releasing properties in food packaging

Abstract

AbstractModification of low‐density polyethylene (LDPE) with vanillin to obtain flavored packaging film with improved gas barrier and flavor‐releasing properties has been studied. The modification of LDPE with vanillin was monitored by Fourier transform infrared spectroscopy, wherein the appearance of new peaks at 1704.7, 1673.6, and 1597.2 cm−1 indicates the incorporation of vanillin into LDPE matrix. Films of uniform thickness were obtained by the extrusion of modified LDPE. Modified LDPE was found to have significantly higher gas barrier properties and grease resistance. Sensory quality of food products viz, doodhpeda (milk‐based solid soft sweet), biscuit, and skimmed milk powder packed in LDPE‐vanillin film showed that the doodhpeda sample had clearly perceptible vanilla aroma, whereas biscuit had marginal aroma and skimmed milk powder did not have noticeable aroma. When viewed in the light of imparting desirable vanilla aroma, results of the study indicated that LDPE‐vanillin film has better prospects as a packaging material for solid sweets with considerable fat content when stored under ambient conditions. The release of vanilla aroma was further confirmed by gas chromatography–mass spectrometery analysis. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2009