Diffusion of linalool and methylchavicol from polyethylene-based antimicrobial packaging films

• Published in: Food science & technology Vol. 44; no. 9; pp. 1888 - 1893
• Main Authors: Suppakul, Panuwat, Sonneveld, Kees, Bigger, Stephen W., Miltz, Joseph
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.11.2011; Elsevier
• Subjects: activation energy; Antimicrobial agents; Antimicrobial film; Biological and medical sciences; Diffusion; diffusivity; Food industries; Food microbiology; Food packaging; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; Hill coefficient; Linalool; Methylchavicol; packaging; temperature; Hill coefficient; Food packaging; Diffusion; Linalool; Methylchavicol; Antimicrobial film; Coefficient; Polyethylene; Film; Antimicrobial agent; Packaging; Conditioning; Food
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2011.03.024

The diffusion of linalool and methylchavicol from thin (45–50 μm) antimicrobial low-density polyethylene-based films was evaluated after immersion in isooctane and the effect of temperature (4, 10, or 25 °C) on the diffusion rate was evaluated. The kinetics of linalool and methylchavicol release showed a non-Fickian behavior at the lowest temperature. An increase in temperature from 4 °C to 25 °C resulted in an increase in the diffusion coefficient from 4.2 × 10−13 m2 s−1 to 2.5 × 10−12 m2 s−1 for linalool and from 3.5 × 10−13 m2 s−1 to 1.1 × 10−12 m2 s−1 for methylchavicol. The effect of temperature on the diffusion coefficient followed an Arrhenius-type model (r2 = 0.972) in relation to a time-response function with a Hill coefficient. Activation energies of 57.8 kJ mol−1 (linalool) and 42.8 kJ mol−1 (methylchavicol) were observed.