Volatile organic compound permeation through porous polymeric films for modified atmosphere packaging of foods

The use of perforated packaging films is increasing with the application of modified atmosphere packaging (MAP) to fresh produce. These films provide high to very high mass exchange rates which usefully allow oxygen ingress and carbon dioxide exit. However, the use of porous films also increases the loss of other food volatile components through similar processes. In this paper we present data on the permeation through porous films of several organic compounds found in many fruits and vegetables. The results are compared with those predicted by theoretical equations describing pore permeation processes. A discussion on the significance of these very high permeation values for product quality is also presented through the analysis of ethanol concentration evolution during MAP of mandarin segments. It was found that the barrier effectiveness of the fruit cuticle and the elevated partition coefficient of the organic compounds between the fruit (flesh) and the headspace appear to be responsible for the reduced food aroma compound loss.