The Organoleptic Performance of LDPE Containing Vitamin E in Aseptic Liquid Packaging

During the last decades the quality requirements for foodstuffs have become progressively higher. Many research programs have been dedicated to the development of materials with improved packaging and organoleptic performance. In this respect, the shelf life of foodstuffs is a key success factor for the packaging material. In this paper an investigation is presented covering the effects of vitamin E (α-Tocopherol) in extrusion coating LDPE, whereby storage of water in aseptic liquid packaging is simulated. In these experiments LDPE cast films have been aged in water during one year at 40'C. Off taste of the water has been determined by a taste panel, and the film and water samples have been analysed by several analytical techniques. Comparison of the LDPE with and without vitamin E showed a significant improvement of shelf life of the packaged water. The formation of low molecular weight oxidation products of LDPE during processing and during aging was suppressed by the vitamin E, thereby avoiding deterioration of the taste of water.