Effect of Ultrasound Treatment on Barrier Changes of Polymers before and after Exposure to Food Simulants

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.

Pomegranate peel extract – A natural bioactive addition to novel active edible packaging

“…According to the thermodynamics of irreversible processes, water chemical potential difference is the driving force of the water transfer through the film (Anoua, Ramirez-Martinez, Cherblanc, & Benet, 2014). The resistance of barrier against water and gas transmission is one of the most important properties for packaging material, which affects the packed food products' overall quality and nutritional value (Ščetar, Daniloski, Tinjić, Kurek, & Galić, 2022). Therefore, the low barrier property of edible packaging can be considered suitable for food applications to enhance the quality and shelf life of food products (Kanatt et al, 2012;Kurt & Kahyaoglu, 2014).…”

Effect of packaging thickness and muscle type on ultrasound-assisted beef quality

“…The effect that US has on packaging materials depends on their composition. On this, Scêtar et al [13] reported that polypropylene bags have better water vapor permeability and oxygen permeability properties compared to polyethylene bags. For this reason, the meat packed in 70 µm bags presented higher WHC values.…”

“…The use of high amplitudes and treatment times affect the properties of permeability, solubility and oxygen diffusion in the films [7] . Barrier properties can be significantly reduced in polyethylene-coated bags compared to polypropylene [13] . However, under optimal US conditions (2–6 min, 50 and 100 % amplitudes), the physical properties (thermal stability) of polypropylene films can be improved [13] .…”

“…Barrier properties can be significantly reduced in polyethylene-coated bags compared to polypropylene [13] . However, under optimal US conditions (2–6 min, 50 and 100 % amplitudes), the physical properties (thermal stability) of polypropylene films can be improved [13] . In polyethylene multilayer containers (640 W, 5–15 min US), commonly used for retail food packaging, no significant effects on structure and performance properties have been reported [14] .…”

Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials

“…However, this non-invasive method could affect the food packaging material if used as an in-pack treatment. Therefore, knowledge about changes in barrier performance, mechanical properties, and the risk of migration of unwanted substances from the material into the food must be seriously considered and studied before applying ultrasound treatment to a food product [ 25 ].…”