Abstract
In this study, we investigated the impact of ultrasound treatment on barrier properties of linear low-density polyethylene (LLDPE) and acrylic/poly(vinylidene chloride) polypropylene (PPAcPVDC)-coated pouches intended for food packaging before and after exposure to food simulants. Packaging pouches were filled with two food simulants, namely ethanol (10% (v/v)) and acetic acid (3% (w/v)), in order to simulate food–packaging interaction and possible compound migration from packaging materials. Samples were subjected to an ultrasound water bath treatment for 5 min, 15 min, and 30 min at 60 °C (±2 °C) and with an amplitude of 100% as an equivalent to the heat-treatment conditions combined with an ultrasound effect. Furthermore, the effect of temperature on the polymer barrier (water vapour and oxygen permeability) properties was tested at 20 °C, 40 °C, and 60 °C. Results showed that PPAcPVDC possessed better properties of water vapour permeability and oxygen permeability properties to LLDPE. Statistical analyses showed a significant (p < 0.001) impact of ultrasound treatment on the overall migration value, regardless of the food simulant used.
Highlights
Academic Editor: Alexey IordanskiiThe main role of packaging is to protect foods from unfavourable external factors, including gases and vapour, and to preserve product characteristics during the shelf life [1,2]
The present study focuses on the determination of barrier performance of two commercially available food packaging films, namely linear low-density polyethylene (LLDPE) and polypropylene coated with acrylic/poly (PPAcPVDC), both treated with a Ultrasound treatment (UST)
When the UST time was increased from 5 min to 30 min (both food simulants (FSs) used), the water vapour permeability (WVP) of PPAcPVDC significantly decreased (p < 0.001, Table S3a)
Summary
The main role of packaging is to protect foods from unfavourable external factors, including gases and vapour, and to preserve product characteristics (quality and microbial safety) during the shelf life [1,2]. Linear low-density polyethylene (LLDPE) provides a high barrier to gases and has high processing adaptability to various shapes of food packaging [5–7]. It is often used for production of thinner plastic films. UST is a non-ionizing, non-invasive, and non-polluting form of mechanical energy It represents a novel method for use in food technology, with the ability to control and improve the preservation of treated food [9,10]. The present study focuses on the determination of barrier performance (water vapour and oxygen permeability) of two commercially available food packaging films, namely linear low-density polyethylene (LLDPE) and polypropylene coated with acrylic/poly (vinylidene chloride) (PPAcPVDC), both treated with a UST. We determined the impact of the FS (ethanol (EtOH) and acetic acid (HAc)) on the packaging film barrier properties during UST, as well as the overall migration (OM) in FSs, as influenced by UST
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