Low Density Polyethylene Packaging Research Articles

English

A survey was conducted in relation to the production process of dambu. Dambu is a staple food for the Fulanis and Hausas. A majority of the dambu dealers (42.7%) were less than 25 years old. A proportion of 78.7% of processors of dambu were females. The processors/consumers (37.4%) indicated that millet was the major raw material for dambu production. A significant difference (p = 0.01) existed among respondents on the variety of millet chosen for dambu production. The study reveals that ‘gero’ is the variety in common use. Spices are indispensable as an ingredient in dambu production with ginger being the single most important spice (p = 0.07). The traditional pounding method for processing millet into flour is still very much used. The processors (58.9%) and retailers (41.0%) generally agreed that the method of marketing dambu is by hawking in transparent low density polyethylene package. Sun drying as indicated by 35.3% of the respondents was the most common method of storing left-over dambu. Total percentage of 27.4, 39.2 and 33.4% were deduced for the poor, the middle and the rich class consumption of dambu, respectively. With increasing influence of advertising upon customers, small food processing enterprises making dambu will have to improve the packaging and preservation of their products as to survive the competition. The implications of these are highlighted and a possible solution of optimizing the dambu production process is recommended.    Key words: Ginger, cloves, dambu, millet, packaging, shelf-life.    &nbsp

Enhancement of surface properties on Low Density Polyethylene packaging films using various fluorination routes

Nowadays, packaging market deployment requires an important attention. Influence of treatment with molecular (F2) or atomic (F) fluorine on properties of Low Density Polyethylene (LDPE) films was investigated. The films were treated using direct fluorination conditions with F2 or a specific reagent XeF2, which releases atomic fluorine F. Changes of LDPE chemical composition were investigated by FTIR and solid state NMR. Surface morphology was studied by several microscopy techniques (SEM and AFM). Finally to further characterize film properties after treatments, surface energy measurements and electron paramagnetic resonance (EPR) analyses were also carried out. An upper fluorinated layer, which contains mainly high amount of CF2, was formed during the direct fluorination conditions (F2). For the process performed with XeF2, specific groups CHF were detected not only on the polymer surface but also in the bulk. The final CHF/CF2 ratio depended on the fluorination route. Treatment with F (originated from XeF2 decomposition) resulted in CHF groups in bulk prevailing formation whereas F2 formed mainly CF2 groups. Regardless to the reactive species, radicals (dangling bonds) appeared during the fluorination and reacted with oxygen during the exposition to air after the treatment. Such a process resulted in oxygenated polar groups formation and consequently in the surface energy increase.

Baking quality, sensory properties and shelf life of bread with polyols.

The polyols namely glycerol, sorbitol and mannitol were incorporated at 2, 4 and 6% level in flour for bread making and their effect on textural properties, bread making quality and sensory acceptability of bread was studied. The effect of incorporation revealed the increased bake absorption, bread weight and decreased specific volume. The overall acceptability scores were maximum for bread prepared with glycerol at 2% level, followed by sorbitol at 4% level and mannitol at 4% level. During storage of packed bread, moisture content and water activity were higher for bread prepared from polyols as compared to control and it was observed that moisture content was higher in bread packed in Polypropylene. Formation of free fatty acid content (% oleic acid) was observed to be higher in the breads stored at ambient condition and packed in Low density polyethylene packaging material. The overall acceptability of bread decreased with the increased storage period.

Response of baramasi lemon to various post-harvest treatments

Baramasi lemon is an attractive fruit for its unique flavor and acidity. Harvesting period of winter crop of Baramasi lemon coincides with the cooler part of the year and there is low consumption of lemon fruits during winters, which leads to the glut in the market. Baramasi lemons are sensitive to chilling injury and it is difficult to store in the commercial cold stores. So, there is a need to enhance the shelf-life of Baramasi lemon fruits at ambient conditions. Keeping this in view, an experiment was conducted during 2014 to study the effect of chemicals and modified atmosphere packaging on the storage life and quality of Baramasi lemon fruits. Mature green Baramasi lemon fruits of uniform size and colour were harvested and treated with gibberellic acid (25, 50 &75 ppm), boric acid (1, 2 and 3%) and sodium benzoate (2, 3 and 4%) and packed in low density polyethylene (LDPE) bags. Fruit were analyzed for various physico-chemical characteristics after 15, 30, 45 and 60 days of storage. Results revealed that minimum spoilage and total soluble solids (TSS) and maximum physiological weight loss reduction, palatability rating, acidity were recorded in gibberellic acid @ 75 ppm + LDPE packaging during the entire storage period. It can be concluded that gibberellic acid @ 75 ppm along with LDPE packaging was found to be most effective in extending the post-harvest life of Baramasi lemon fruits at ambient conditions for 60 days.

Effect of nanocomposite packaging containing different proportions of ZnO and Ag on chicken breast meat quality

This study reports the antimicrobial capacity, nanoparticle migration properties and the influence on some meat quality traits of a packaging based on a low density polyethylene (LDPE) blended with a nano-antimicrobial master batch composed of Ag and ZnO (5% and 10% w/w). Meat was aged for storage times of 0, 7, 10, 15 or 21days. Composition of the package atmosphere, some microbiological analyses, meat sensorial quality, meat color, visual appearance score and lipid oxidation index (TBAR) values were determined. Irrespective of the packaging, the O2 concentration decreased and the CO2 concentration and count for all types of microbe increased with storage time. Redness, yellowness and Chroma of the breast meat increased until to 7days whereas maximum lightness values were found at 15days. Visual appearance scores decreased and lipid oxidation increased with storage time. It was found that adding ZnO+Ag nanoparticles to LDPE packaging has an antimicrobial effect whilst migration amounts were well within those allowed by law.

Extending the Shelf Life of Victoria Table Grapes by High Permeability and Fungicide Packaging at Room Temperature

Grapes are one of the most delicious fruits in the world, but normally, they only have a short shelf life at room temperature, a result of their susceptibility to body water loss and grey mould infection. In this study, we developed an active packaging film (APF), which has a sandwich structure with outer and inner layers made of zeolite‐modified low‐density polyethylene (LDPE) with fungicide additives between the two layers. The APF has high permeability for oxygen and is capable of continuously releasing low‐concentration sulfur dioxide over 48 days. The grape storage experiments showed that the shelf life of Victoria table grapes packaged in these APF‐made bags at room temperature was extended to 18 days, compared with 14 days for conventional LDPE packaging and 10 days for unpackaged grapes. At 18 days' storage in APF packaging bags, water loss, berry shatter and berry decay were less than 0.5%, 3% and 5%, respectively, whereas the total soluble solid content and firmness changed only slightly. Copyright © 2012 John Wiley & Sons, Ltd.

Migration study of optical brighteners from polymer packing materials to jam squeeze and fruit drink by spectrofluorimetry and RP-HPLC methods.

Optical brighteners are commonly used to modify the appearance and to improve polymer properties of packaging. They are not chemically bound to polymers and able to migrate from packaging into the foods. These migrants are potentially harmful to human health. In concern with human safety an approach was made to analyze three optical brighteners such as diphenylbutadiene, Uvitex-OB, benzophenone in commercial fruit juice and jam. The migration level of these optical brighteners from low density poly ethylene packaging into fruit juice and jam was studied. Two optimized and validated analytical techniques such as spectrofluorimetry and high performance liquid chromatography with photo diode array detector used for migration study. Both methods have shown high correlation coefficients (>0.999), over a concentration range of 0.1-3.2μg/mL, 0.1-1μg/mL, 0.05-3.2μg/mL for diphenylbutadiene, Uvitex-OB and benzophenone respectively. The preliminary studies confirm that the low density poly ethylene layer taken for study contained of diphenylbutadiene and the other two were absent. The migration level of diphenylbutadiene was studied at room temperature and different elevated temperature from 30°C to 60°C for up to 3weeks. At room temperature no migration of diphenylbutadiene was observed where as at higher temperature migration could be observed. The maximum quantity of diphenylbutadiene migrated was found to be 0.0462mg/kg from tetrapak, and 0.0382mg/kg from jam squeeze after 3weeks treatment at 60°C. The migration of diphenylbutadiene was found to be less than allowable concentration during the study period.

Changes During Accelerated Storage in Millet–Wheat Composite Flours for Bread

Two millet–wheat composite flours, CF1 and CF2, were formulated based on the rheological and textural properties of dough using response surface methodology. The optimized contents of composite flour CF1 were 61.8% barnyard millet flour, 31.4% wheat flour, and 6.8% gluten, respectively. The optimized components of the composite flour CF2 were barnyard millet flour 9.1%, finger millet flour 10.1%, proso millet flour 10.2%, and wheat flour 70.6%. Millet–wheat composite flours were stored in three different packaging materials, namely, low-density polyethylene (LDPE), high-density polyethylene (HDPE), and metallized polyester (MP), at 90% RH and 40 °C temperature for 90 days. For the packaging of millet–wheat composite flour CF1, MP was found best among the tested packaging materials, where moisture gain in samples was minimum (55%) as compared with materials LDPE (124%) and HDPE (100%). Vitamin loss among the different packaging materials was not significantly different at the 5% level of significance. The shelf lives of the composite flours were estimated based on their critical moisture contents. After 90 days of storage of CF1, the highest retention of starch (91.85%) was recorded in MP packaging followed by HDPE (87.5%) and LDPE (84.8%). However, in CF2, the retention was not significant in all three packaging materials (P < 0.05). After 90 days of storage of CF1, the predicted shelf life of CF1 and CF2 in LDPE, HDPE, and MP packaging materials were 30, 38, and 61 days and 26, 34, and 54 days, respectively, which resemble closely with the experimentally determined (30, 40, and 65 days and 25, 35, and 55 days, respectively) values. The real shelf life will always be higher as compared with the accelerated one. This study may be useful for the safe storage of millet-based composite flours.

Beneficial Effects of Polyethylene Packages Containing Micrometer‐Sized Silver Particles on the Quality and Shelf Life of Dried Barberry (Berberis vulgaris)

In this research, the effects of low-density polyethylene (LDPE) packages containing micrometer-sized silver particles (LDPE-Ag) on microbial and sensory factors of dried barberry were investigated in comparison with the pure LDPE packages. LDPE-Ag packages with 1% and 2% concentrations of silver particles statistically caused a decrease in the microbial growth of barberry, especially in the case of mold and total bacteria count, compared with the pure LDPE packages. The taste, aroma, appearance, and total acceptance were evaluated by trained panelists using the 9-point hedonic scale. This test showed improvement of all these factors in the samples related to packages containing 1% and 2% concentrations of silver particles in comparison with other samples. Low-density polyethylene package containing micrometer-sized silver particles had beneficial effects on the sensory and microbial quality of barberry when compared with normal packing material.

Physicochemical, microbial, and sensory evaluation of cook-chilled Korean traditional rice cake (Backseolgi) during storage via various packaging methods

Backseolgi is a Korean traditional rice cake, which is prepared by steaming the rice flour. After cook-chilling processing, backseolgi samples packaged by a modified atmosphere package (MAP), top sealing package (TSP), and linear low density-polyethylene package (LDPA; control) were evaluated in regard to microbial safety and sensory characteristics during storage. During storage at 30°C, the cell numbers of aerobic, psychrophilic, and anaerobic bacteria for the MAP sample increased to below 2 log CFU/g for 10 days, whereas the control and TSP samples increased more than 5.0 log CFU/g after 4 days. After 50 days of storage at 3°C, the cell numbers in the MAP sample were below 1.0 log CFU/g, whereas they were approximately 3.0 log CFU/g in the control and TSP samples. In the case of the sensory evaluation, the MAP sample score was above 5.0, whereas the scores of the CON and TSP samples were 1.0. As a result, MAP was identified as the most effective packaging method for increasing microbial safety while maintaining the sensory characteristics of the cook-chilled backseolgi.

EFFECT OF PE/AG2O NANO‐PACKAGING ON THE QUALITY OF APPLE SLICES

ABSTRACTEffects of low‐density polyethylene (LDPE) packaging and nano‐structured silver‐polyethylene (PE/Ag2O) packaging on the overall sensory quality, color, weight and solute loss of fresh‐cut apples stored at 5 and 15C were studied in this research. Results showed that, compared with normal LDPE packaging, the PE/Ag2O packaging helped to maintain the freshness of apple slices. Nano‐structured PE/Ag2O bag delayed apple browning and decreased the weight loss of apple slices during storage. In addition, it can also prevent apple slices from microbial spoilage. As a result, the quality of apple slices saved at 5C in PE/Ag2O bag was acceptable in 12 days, while those held in LDPE bag showed some deterioration in 6 days. Furthermore, considering the potential health risk resulting from silver leak, the safety of PE/Ag2O bag was evaluated, and the result indicated an acceptable safety for food packaging.PRACTICAL APPLICATIONSTypes of nano‐structured bags are recently commercialized for food packaging in many countries, but few documents report their performance in quality maintenance. This study indicates that nano‐structured PE/Ag2O bag is effective in maintaining the freshness of apple slices with extended shelf‐life. Results of this work may be useful for promoting the acceptance and application of similar nano‐packaging in the quality maintenance of fresh‐cut products.

QUALITY CHANGES IN FRESH‐CUT SPINACH (SPINACIA OLERACEA) UNDER MODIFIED ATMOSPHERES WITH PERFORATIONS

ABSTRACTFresh‐cut spinach leaves were stored for 4 days at 15C and 75% relative humidity under modified atmosphere packaging to assess the impact of differential in‐pack gas atmospheres generated through different packaging films and variable in‐pack weight on the quality of stored produce. After 4 days of storage, retention of chlorophyll, β‐carotene and ascorbic acid was better in low‐density polyethylene (LDPE) packages than in polypropylene (PP) packages. LDPE film‐packaged samples had higher phenolic content than PP film‐packaged samples. Low in‐pack O2 (1–2 kPa) along with the buildup of CO2 (8–10 kPa) seems to have enhanced the retention of antioxidant components, i.e., β‐carotene and ascorbic acid, in LDPE packages. This helped in chlorophyll retention and also prevented formation of oxidation compounds of phenols that otherwise caused browning of cut surfaces. Thus, O2 and CO2 permeability of packaging film or in‐pack weight of produce might be such that equilibrated O2 partial pressures remain near to 1–2 kPa so as to affect a beneficial increase in the phenolic content along with concomitant retention of chlorophyll.PRACTICAL APPLICATIONSFresh‐cut spinach leaves have received an enormous demand due to their utility in various traditional Indian preparations. Shelf life and quality of fresh‐cut produce may be greatly reduced due to high rates of respiration. Traditional packaging and handling techniques reduce the shelf life and sensory quality of fresh‐cut spinach. Temperature control and atmospheric modifications help to maintain produce quality by reducing respiration rate and enhance shelf life by minimizing the adverse effects of cutting. This research focused on evaluation of respiratory behavior of fresh‐cut spinach leaves at a temperature commonly encountered during transportation and retail distribution, i.e., 15C, and the effect of different polymeric films and in‐pack weights on produce quality. The results of the study suggest that packaging of fresh‐cut spinach in polymeric film packages could maintain the sensory quality and reduce degradation of various physicochemical constituents. Utilization of the results for proper design of modified atmosphere packages for this highly perishable produce can prove to be extremely beneficial for safe storage and transportation to urban retail markets.

AN EMPIRICAL APPROACH FOR ASSESSMENT OF SAFE STORAGE PERIOD FOR BUTTON MUSHROOM (AGARICUS BISPORUS) BASED UPON COLOR CHANGES UNDER MODIFIED ATMOSPHERE PACKAGING

ABSTRACT White button mushroom accounts for 35–45% of the total mushroom produced in the world. Modified atmosphere packaging or MAP is a technology that, along with low temperature storage, helps in extending the shelf life and maintenance of quality of the produce packaged in polymeric films. The present study mathematically modeled the various transport processes associated with the mushroom under MAP at 15C and 75% relative humidity (RH) using the enzyme kinetics approach. Low density polyethylene (LDPE), polypropylene (PP) and oriented polypropylene (OPP) films were used to pack the mushroom. Numerical solutions to the transient state equations were programed in a computer programing language to predict the in-pack gaseous partial pressures at any instant of time. The model was experimentally validated, and a simple qualitative tool based upon optimum whiteness of mushroom was developed using the predictions to determine the safe period of storage. The predicted and experimental in-pack partial pressures of O2 and CO2 were in fair agreement with each other. In the OPP film packages, the O2 and CO2 levels stabilized around 6.87 and 12.93 kPa, respectively. Whereas, O2 levels decreased drastically in LDPE and PP film packages. A combination of predicted in-pack environment in all the film packages, storage time and whiteness of mushroom led to the conclusion that mushrooms can be stored safely for 32, 44 and 108 h in the gaseous environment available in the LDPE, PP and OPP film packages, respectively. PRACTICAL APPLICATIONS The empirical approach followed in this study through assimilation of various transient state in-pack variables with a single qualitative attribute of mushroom can serve as a measure of assessment of the mushroom's safe storage period under modified atmosphere packaging. Further, the mathematical approach suggested in this study can also serve as a benchmark for its application to other fruits and vegetables, taking into consideration their respective limiting qualitative characteristics. Thus, the results detailed in the study can be easily applied for their direct practical application during storage as well as for further academic exercises.

Transient state in-pack respiration rates of mushroom under modified atmosphere packaging based on enzyme kinetics

The evaluation of transient-state in-pack respiration rates for oxygen (O2) consumption and carbon dioxide (CO2) evolution at any instant of time for a commodity packaged in polymeric film packages and kept under modified atmosphere (MA) for long-term storage requires regular analysis of the in-pack partial pressures of O2 and CO2. Enzyme kinetic theory has been observed to make near-accurate predictions of the respiration rates of many commodities under MA. This approach was followed to evaluate the respiration rates of the ‘button’ mushroom, packaged in low-density polyethylene (LDPE), polypropylene (PP) and oriented polypropylene (OPP) film packages at any instant of time, utilising the produce, package and the environmental parameters. The respiration model parameters under the specified environmental conditions of 15 °C and 75% relative humidity (RH) were evaluated using multiple regression analysis and were utilised to know the predicted rates of respiration for O2 consumption and CO2 evolution. The experimental in-pack partial pressures of O2 and CO2 under all the packaging treatments agreed fairly well with the predicted values for a storage period of 96 h. The predicted rates of respiration dropped drastically in LDPE and PP film packages, but arrived to near-constant levels (115 and 110 ml kg−1 h−1 for the O2 consumption and CO2 evolution, respectively) in the OPP film packages after 36 h, indicating the condition of gaseous equilibrium in these packages. Results of the study confirm that the enzyme kinetics approach can be used to predict the respiration rates of any commodity under MA in polymeric films.

Effect of dehydration on the quality and storage stability of immature dates ( Pheonix dactylifera)

Dates ( Pheonix dactylifera) harvested from Kutch district of Gujarat, India were processed for the development of dehydrated dates. Dates grown in the Kutch region of Gujarat are harvested before maturation, i.e. Khalal stage to prevent spoilage caused due to rains. The processing and dehydration conditions for the preparation of dehydrated dates from immature date fruits were evaluated. Processing of dates by blanching in water at 96±1 °C and subsequent dehydration at 60±2 °C for 18–20 h resulted in good quality dehydrated dates as compared to the dates dried without heat treatment. The dehydrated dates were found to be acceptable with respect to colour, flavour, taste and overall quality. The dehydrated dates contained a total sugars of 520 g kg −1, reducing sugars of 415.1 g kg −1, tannins 13.5 g kg −1 and ascorbic acid 33.7 mg kg −1. Equilibrium relative humidity (ERH) of the dehydrated dates was found to be 75.9% with an initial moisture content of 159 g kg −1. The dehydrated dates packed in 75 μ low-density polyethylene packaging material were shelf stable for 6 months at room temperature. The dehydrated dates remained acceptable during the storage period.

Sorption of unoprostone isopropyl to packaging materials

This study investigated the stability of an ophthalmic solution formulation of unoprostone isopropyl (UI), a prostaglandin like compound, in two types of packaging materials, polypropylene (PP) and low-density polyethylene (LDPE). We determined the concentration of UI and its degradation products as a function of time and found that the rate of disappearance of drug was faster for the formulation stored in LDPE bottles than that stored in PP bottles. Further studies indicated that the inferior stability observed with the LDPE packaging was primarily due to the sorption of UI to the packaging material and to a lesser degree, chemical degradation. The sorption was temperature dependent, lowering the temperature reduced the sorption, thus improving the shelf-life of the product.

Extending storage life of fresh ginseng by modified atmosphere packaging

AbstractFresh ginseng (Panax ginseng) was packaged with LDPE and PVC films. The respiration rates of fresh ginseng were determined in modified atmosphere packaging (MAP) at 0, 10 and 20 °C. The changes in chemical compositions were also measured before and after storage. The results showed that respiration rates of fresh ginseng were suppressed more effectively in MAP, especially in a poly(vinyl chloride) (PVC) package. The storage life of fresh ginseng was significantly extended with better appearance and firmness for 210 days. The decay rate was only 1.3% and 1.0% in both low density polyethylene (LDPE) and PVC film package after 210 days of storage at 0 °C, respectively. The results of saponin analysis indicated that the contents of total saponin were not changed much in all treatments. Reducing sugar was increased by 2.7 to 5.3 times, while pectin decreased by 1.1 to 1.4 times after 210 days of storage at the range of 0–20 °C. Total sugar content also increased during storage, especially in LDPE packages and high temperature. It was considered that MAP was very effective storage method for keeping quality better with minimal quality loss and lower decay rate at lower temperature. Copyright © 2005 Society of Chemical Industry

Armazenamento refrigerado de caquis 'Fuyu', sob atmosfera modificada com adsorção de etileno

No presente trabalho, avaliou-se a influência da embalagem de PEBD e da adsorção de etileno, em caquis 'Fuyu', na manutenção da qualidade comercial e na vida útil pós-colheita dos frutos, em 2 safras experimentais (1999-2000 e 2000-2001). Os frutos foram colhidos no estádio de maturação amarelo-alaranjado, na empresa KIWIS'TRIN Ltda - Farroupilha-RS, limpos, selecionados, pré-resfriados e acondicionados em embalagens de PEBD, com ou sem a adsorção de etileno. Na safra de 1999-2000, os frutos foram armazenados a granel, em embalagens de PEBD de 22 µm, com capacidade para 12 e 40 frutos, e de 33 µm, com capacidade para 12 frutos, sendo que metade das embalagens possuía o sachê adsorvedor. No laboratório de Biotecnologia de Alimentos, da UFPel/DCTA, foram avaliadas as seguintes variáveis: Firmeza de polpa, sólidos solúveis totais (SST) e acidez total titulável (ATT). Verificou-se que os frutos embalados em PEBD de 22 µm, com capacidade para 12 frutos, com e sem o sachê de adsorção, apresentaram maior firmeza de polpa, menores teores de sólidos solúveis totais e maiores níveis de acidez total titulável, sugerindo atraso na maturação. Na safra de 2000-2001, foram testados o armazenamento a granel e o armazenamento em embalagens de PEBD de 22 µm, com capacidade para 12; 18 e 24 frutos, com e sem a utilização de sachê. Observou-se que os frutos acondicionados nas embalagens de 22 µm de espessura para 12 frutos, com o sistema de adsorção de etileno, apresentaram maturação mais lenta, com excelente manutenção da qualidade organoléptica.

Influência da embalagem de polietileno de baixa densidade e da temperatura na conservação do repolho minimamente processado

Neste trabalho, foi estudado o efeito da embalagem de polietileno de baixa densidade e da temperatura de armazenagem na conservação de repolho minimamente processado. Os repolhos, previamente resfriados à temperatura de 10 ºC, foram submetidos à seleção, lavagem, corte em quatro partes com a retirada do talo central, sanitização, corte em tiras, enxágüe, centrifugação, pesagem e acondicionamento em embalagens plásticas de polietileno de baixa densidade (70 µm) e armazenados em câmaras frias nas temperaturas de 1 e 10 ºC por 20 dias. Avaliaram-se dióxido de carbono, oxigênio e etileno na atmosfera interna da embalagem, bem como pH, acidez titulável, sólidos solúveis totais, vitamina C, perda de massa fresca e relação sólidos solúveis totais/acidez no repolho minimamente processado. O delineamento estatístico utilizado foi o inteiramente casualizado, com três repetições. Os parâmetros de análise, com exceção da vitamina C, perda de massa fresca e etileno, apresentaram variação significativa entre as temperaturas e dias de armazenamento. O repolho armazenado na temperatura de 1 ºC apresentou vida de prateleira ao redor de 15 dias, significativamente maior que a 10 ºC. Nesta última, no 8º dia de armazenamento, o produto encontrava-se totalmente deteriorado, sem condições de comercialização e consumo.

Influence of flavour absorption on oxygen permeation through LDPE, PP, PC and PET plastics food packaging

The effect of flavour absorption on the oxygen permeability of low-density polyethylene (LDPE), polypropylene (PP), polycarbonate (PC) and polyethylene terephthalate (PET) was studied using an isostatic continuous flow system. Polymer samples were exposed to a model solution containing limonene, hexyl acetate, nonanone and decanal at 40°C. After exposure, one part of each sample was analysed for absorbed flavour compounds using a Large Volume Injection GC Ultrasonic ‘in vial’ extraction method, and from the other part, oxygen permeability was measured in a permeation cell at 25°C. After 8h of exposure, LDPE and PP samples showed a significant linear (R2 = 0.82 and 0.99) increase in oxygen permeability of 21 and 130%, respectively. Owing to swelling of the polymer samples resulting from flavour absorption, the structure of the polymeric network changed (i.e. opened) and consequently increased oxygen permeability. The oxygen permeability of exposed PC showed a significant linear (R2 = 0.78) decrease of 11% after 21 days. PC obviously did not swell like LDPE or PP. Therefore, it was suggested that absorbed flavour compounds occupied or blocked ‘microcavities’ through which normally oxygen is transported. Absorption of flavour compounds by PET did not affect the oxygen permeability of PET significantly.