Food Engineering Progress
Korean Society for Food Engineering
Article

폴리프로필렌-클레이 나노컴포지트 용기에 저장한 대두유의 향미특성 변화 규명

유희재1, 조인희1, 정동화2, 김영석1,*
HeeJae Yoo1, In Hee Cho1, Donghwa Chung2, Young-Suk Kim1,*
1이화여자대학교 식품공학과
2강릉원주대학교 해양식품공학과
1Department of Food Science and Engineering, Ewha Womans University
2Department of Marine Food Science and Technology, Gangneung-Wonju National University
*Corresponding author: Young-Suk Kim, Department of Food Science and Engineering, Ewha Womans University, 11-1 Daehyun-dong, Seodaemun-gu, Seoul 120-750, Republic of Korea. Tel: +82-2-3277-3091; Fax: +82-2-3277-4213, E-mail: yskim10@ewha.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 23, 2012; Revised: Mar 04, 2013; Accepted: Mar 12, 2013

Published Online: May 31, 2013

Abatract

The permeation of oxygen and the effects of nanoclay on volatile retention through a PP (polypropylene)-clay nanocomposite were investigated. A nanocomposite film of 1.465 mm thickness was prepared by heat-pressing PP granules containing 500 mg/kg nanoclay at 280°C. Inductively coupled plasma-optical emission spectrometry showed that the nanoclay was mainly composed of Ca (40.7%). Also, transmission electron microscopy revealed that the nanoparticles were well dispersed in the nanocomposite container whereas fourier transform infrared spectrometry demonstrated that the PP intermolecular bonds were not significantly affected by the addition of nanoclay. Diaphragm diffusion analysis explained that the addition of nanoclay reduced the oxygen permeability of the PP container by 20% at 20 and 40°C. Based on the results of SMPE/GC-MS, the relative amounts of volatiles from lipid oxidation, including pentanal, hexanal, and (E)-2-heptenal, were higher in neat PP than those in PP/clay nanocomposite containers. After 5 weeks, the POV, CDA values, and p-AV of the sample in the nanocomposite container were lower than those of the neat PP container at 20°C. The POV, CDA values, and p-AV of the samples continuously increased over 3 weeks for the neat PP container and 5 weeks for the nanocomposite container at 40°C.

Keywords: food packaging; gas permeability; polypropylene-clay nanocomposite; soybean oil; solid phase microextraction