Degradation behavior of multilayer pouches containing liquid and powder hot sauce for Meal, Ready-to-Eat (MRE) rations

Abstract

Hot sauce is a highly desired condiment by Warfighters. This research investigates possible multilayer Meal, Ready-to-Eat (MRE) ration packaging films for hot sauce, focusing on performance and characterization of film degradation. Four films were made into pouches for an accelerated storage study at 80°F and 100°F with hot sauce (liquid and powder) and water as a control. For a comprehensive examination of the unique characteristics presented by the innermost layers, particularly linear low-density polyethylene (LLDPE), low-density polyethylene (LDPE), and polypropylene (PP), evaluations were conducted on the mass, thickness, morphology, chemical composition of the innermost layer, barrier performance, and seal strength of each type of pouch at one, six, and 12 months. Sensory tests evaluated the food quality of hot sauce. Liquid hot sauce caused delamination of two pouch structures after one month of storage at both storage temperatures. At 12 months, liquid and powder hot sauce delaminated another pouch structure at 80°F, reducing its seal strength by 62 % and 24 %, respectively. Only one pouch structure exhibited no notable degradation at 12 months, and hot sauce quality was effectively preserved. This research provides a comparative analysis of the effects of liquid and powder hot sauce on multilayer pouches, offering new insights into how hot sauce induces degradation in these pouches, which could guide future design of MRE ration packaging.