Absorption of Maillard Reaction Volatiles by Polymers

The antioxidant properties of Maillard reaction volatiles (MRV) have been demonstrated in previous studies; in particular a significant antioxidant activity of MRV on the oxidation of heat-treated soybean oil was found. These findings offer an opportunity to use MRV to protect foods susceptible to oxidative deterioration. Polymeric packaging materials may be a suitable vehicle to deliver M RV to foods in a controlled manner. The object of this study was to gain information on MRV sorption by commercially available films used for packaging. The absorption of these volatiles by polymeric films was found to follow the solvent properties of commonly used polymers. Polymeric films were found to absorb some compounds when they were suspended above a glucose-glycine solution during heating. The absorption of these volatiles by polymeric films demonstrated the solvent properties of commonly available polymers.