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

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 163, p. 9-pg., 2023-01-01.

Resumo

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)

• Processo FAPESP: 18/15758-0 - EMU concedido no processo 2017/50349-0: sistema de medição de permeabilidade ao oxigênio
• Beneficiário: Eloísa Elena Corrêa Garcia
• Modalidade de apoio: Auxílio à Pesquisa - Programa Equipamentos Multiusuários
• Processo FAPESP: 18/15759-6 - EMU concedido no processo 2017/50349-0: sistema de medição de permeabilidade ao vapor dágua
• Beneficiário: Eloísa Elena Corrêa Garcia
• Modalidade de apoio: Auxílio à Pesquisa - Programa Equipamentos Multiusuários
• Processo FAPESP: 21/04043-2 - Interação alimento-embalagem-processo: efeito de tecnologias emergentes de processamento e de diferentes simulantes de alimentos sobre as propriedades de embalagens
• Beneficiário: Luís Marangoni Júnior
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 17/50349-0 - Plano de desenvolvimento institucional em pesquisa do Instituto de Tecnologia de Alimentos - ITAL (PDIp)
• Beneficiário: Claire Isabel Grígoli de Luca Sarantópoulos
• Modalidade de apoio: Auxílio à Pesquisa - Programa Modernização de Institutos Estaduais de Pesquisa