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

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 degrees C (+/- 2 degrees 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 degrees C, 40 degrees C, and 60 degrees 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.

Automated summary

This study investigated the impact of ultrasound treatment on the barrier properties of polyethylene and acrylic/poly(vinylidene chloride) coated pouches for food packaging. The results showed that ultrasound treatment had a significant impact on the overall migration value.