Food-Package-Processing relationships in emerging technologies: Ultrasound effects on polyamide multilayer packaging in contact with different food simulants

Author(s)

Marangoni Junior, Luis ; Augusto, Pedro Esteves Duarte ; Vieira, Ronierik Pioli ; Borges, Daniele Fidelis ; Ito, Danielle ; Teixeira, Fabio Gomes ; Dantas, Fiorella Balardin Hellmeister ; Padula, Marisa

• Document type: Journal article
• Source: Food Research International; v. 163, p. 9-pg., 2023-01-01.

Abstract

In this study, the effect of ultrasound processing on the properties of two packages widely used in food products was evaluated: polyamide (PA) and polyethylene (PE) multilayer packaging. Packages composed of PE/PA/PE (Film A) and PE/PA/PE/PA/PE (Film B) were filled with aqueous and fatty food simulants and treated in an ultrasound water bath (frequency 25 kHz, volumetric power of 9.74 W/L, temperature of 25 degrees C, and time of 30 and 60 min). Materials were evaluated in term of structure and performance properties. Ultrasound did not or induced small changes in chemical groups, crystallinity, melting temperature, and tensile strength of the films. Film A showed a reduction in heat sealing tensile strength of 25% in the machine direction and 22% in the transverse direction. Film B showed a 20% increase of water vapor transmission rate after ultrasound processing. Although ultrasound had little impact on the properties of the evaluated materials, these modifications do not compromise the use of these packages for applications in ultrasound-processed foods. Therefore, the results indicate that ultrasound can be used as a food processing technology in multilayer PA and PE packaging. (AU)

• FAPESP's process: 18/15758-0 - Multi-user equipment approved in grant 2017/50349-0: oxygen permeability measurement system
• Grantee: Eloísa Elena Corrêa Garcia
• Support Opportunities: Multi-user Equipment Program
• FAPESP's process: 18/15759-6 - Multi-user equipment approved in grant 2017/50349-0: water vapor permeability system measurement
• Grantee: Eloísa Elena Corrêa Garcia
• Support Opportunities: Multi-user Equipment Program
• FAPESP's process: 21/04043-2 - Food-packaging-process interaction: effect of emerging processing technologies and different food simulants on packaging properties
• Grantee: Luís Marangoni Júnior
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp)
• Grantee: Claire Isabel Grígoli de Luca Sarantópoulos
• Support Opportunities: Research Grants - State Research Institutes Modernization Program