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

• Autor(a) principal: Marangoni Júnior, Luís
• Data de Publicação: 2023
• Outros Autores: Borges, Daniele Fidelis, Ito, Danielle, Teixeira, Fábio Gomes, Dantas, Fiorella Balardin Hellmeister, Padula, Marisa, Augusto, Pedro Esteves Duarte, Vieira, Roniérik Pioli
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
• Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/705
• topic: Flexible packaging; Emerging technologies; Tensile strength; Heat sealing strength; Barrier properties; Plastics

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 ◦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.