Effect of ohmic heating on the structure and properties of flexible multilayer packaging.

Food-packaging-processing interactions define packaging materials' performance properties and product quality. This study evaluated the effect of ohmic heating (OH) processing and different food simulants on the properties of four multilayer flexible packaging materials (PETmet/PE, PETmet/PP, PET/Al/PE, and PET/Al/PA/PP). OH treatment was applied to the sealed packages containing the food simulants using a voltage gradient of 3.7 V/cm at a frequency of 20 kHz, resulting in a thermal process of at 80 °C for 1 min. The structure and performance of the different packages were then evaluated. The materials did not show changes in chemical groups nor thermal properties. However, the simulant-packaging-processing interaction resulted in changes in crystallinity, morphology, mechanical and barrier properties (water and oxygen), especially for metallized films in contact with acidic food simulants. The results indicate that although OH resulted in changes in packaging materials, these materials can be used under the conditions applied in this study.

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

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.

Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry.

This paper describes a fast, sensitive, environment-friendly method for the determination of 19 primary aromatic amines (PAAs) in cooking utensils by capillary zone electrophoresis coupled with tandem mass spectrometry. The best electrophoretic separation of PAAs was obtained in 0.1 mol l-1 formic acid (pH 2.4) as the background electrolyte, fused silica capillary (67 cm) with a run time below 6 min. The proposed method presented a linear calibration with correlation coefficients higher than 0.99 and reproducibility in a range of 1-25%. Limits of detection were in the range of 0.2-1.3 µg kg-1 and recoveries were in a range of 85-120% for all the PAAs. The validated method was employed to determine PAAs on 36 samples of cooking utensils using acetic simulant. The results showed that 4,4'-diaminodiphenylmethane and aniline being the most frequently found PAAs in these samples and 28% of cooking utensils were not compliant.

Characterization of odorants from baby bottles by headspace solid phase microextraction coupled to gas chromatography-olfactometry-mass spectrometry.

A SPME protocol was optimised for the characterization of odorous migrants coming from baby bottles. Considering this, a Plackett-Burman design to select variables and a central composite rotatable design to define the optimal conditions were used. The method proposed by Derringer and Suich was used to simultaneously optimise the responses. After validation, the analytical method was used to characterise volatile migrants from baby bottles made of polypropylene, Tritan and silicone using 50% ethanol as a simulant. 2,4-di-tert-butylphenol was identified in all samples. Forty-five compounds were identified, of which thirty-eight were odorants in silicone baby bottles. Aldehydes were mainly responsible for the unpleasant odour of silicone. Moreover, silicone showed slightly higher volatile organic compounds (%) than recommended. Odours from ketones, benzophenone derivatives and alcohols were also detected by GC-O-MS, however below the LOQ obtained in the MS detector. All migration data were below the specific migration limits.

Identification of non-volatile migrants from baby bottles by UPLC-Q-TOF-MS.

Baby bottles made of polypropylene, Tritan® and silicone were evaluated regarding the migration of non-volatile compounds using UPLC-QTOF-MS. Twenty-seven compounds were identified. In all polypropylene samples the migration of 2.2'-(tridecylimino)bis-ethanol and derivatives thereof were detected in concentrations below the specific migration limit (1.2 mg.kg-1). Furthermore, clarifying agents and glycerol derivatives were detected. Tritan baby bottle showed the migration of one slip additive. On the other hand, twenty compounds were detected in silicone baby bottles. Most of them were unknown compounds derived from acrylates. Once the migrants were identified, the risk assessment was carried out using the Threshold of Toxicological Concern (TTC) approach. The risk assessment of migrants coming from silicone samples showed levels above the threshold recommended as safe for babies.

Antifungal and physicochemical properties of inclusion complexes based on ß-cyclodextrin and essential oil derivatives.

Inclusion complexes based on ß-cyclodextrin (ß-CD) and antimicrobial compounds, were prepared by co-precipitation method, and characterized by entrapment efficiency (EE), thermal analysis, X-ray diffraction, 1H NMR spectroscopy, and water sorption. In addition, experiments associated to evaluate the effect of relative humidity on the release of active compounds and antifungal tests were performed. The analysis evidenced the encapsulation of active compounds into the ß-CD structure with EE of 91 ±â€¯4.1% and 66 ±â€¯2.1% for ß-CD/cinnamaldehyde and ß-CD/eugenol complexes, respectively. Additionally, high relative humidities favored the release of active compounds from inclusion complexes. On the other hand, inclusion complexes were able to control the growth of B. cinerea, which was evidenced by a reduction of its mycelialradial growth. Finally, specific interactions between the active compounds and ß-CD were evaluated through molecular dynamics simulation techniques. According to the obtained results, these complexes could be applied as additives in the design of antifungal packaging.

Primary aromatic amines in kitchenware: Determination by liquid chromatography-tandem mass spectrometry.

The aim of this paper is to develop and validate a methodology with potential for routine analysis that allows a fast and easy quantification of 19 primary aromatic amines (PAAs) in acid simulant (3% (w/v) acetic acid aqueous) in food contact materials (FCM). The main reason for studying these amines was the fact that some of them have a carcinogenic factor according to toxicological studies. To validate the method, the parameters linearity, limit of detection (LOD) and limit of quantification (LOQ), precision and accuracy using an UPLC-MS/MS were evaluated. This study also analyzed 36 samples of kitchenware obtained from retail markets: 16 were made of polyamide (PA), one was made of polypropylene (PP) and 19 were made of silicone. The origins of samples were Brazil, China and Turkey. Eleven samples had levels of 4,4´-diaminodiphenylmethane higher than permitted by legislation and five samples showed values of aniline above the limit. Considering the Mood test for polyamides, there were significant differences between the samples from Brazil and China, as well as between the colors in the silicone samples. Regarding the polyamides, the Chinese samples showed higher amounts of PAAs than the Brazilian ones, being above that allowed by legislation. Three Chinese silicone samples presented values above the legislation limit. These were all from the same importer.

Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages.

High-pressure processing is an emerging food preservation technology that causes minimal product quality loss: Food packaged and high-pressure processed keep most of their nutritional qualities, in addition to extending their shelf life. However, the selection of packaging materials suitable for this technology becomes extremely important, since processing can cause changes in the visual aspects and in the physicochemical and mechanical properties of the materials, compromising the shelf life and safety of high-pressure processed foods somehow. Some studies have evaluated the effect of this technology on the properties and the migration and diffusion potential of intentional substances and of polymeric components in some flexible multilayer laminated packaging. Within this context, an important and relevant issue for industrial applications is knowing the possible effects of the parameters of high-pressure treatments, in low and high temperature, on the structure and morphology of materials that, in turn, can determine the relevant effects on the mechanical, barrier, and thermal properties and the migration and diffusion potential of intentional and non-intentional substances. Our study aims to make a literature review on the requirements of flexible packaging materials that can be used in high-pressure processing and the state of the art and the knowledge of the effects of different processing conditions on their properties.

Effect of gamma irradiation on caprolactam migration from multilayer polyamide 6 films into food simulants: development and validation of a gas chromatographic method.

A GC method to determine caprolactam in water, 15% ethanol, and olive oil food simulants was developed and validated. Linear ranges varied from 0.96 to 642.82 microg/mL for water, 0.64 to 800.32 microg/mL for 15% ethanol, and 1.06 to 1062.34 microg/g for olive oil, with correlation coefficients higher than 0.999. Method precision studies showed RSD values lower than 5.45%, while method accuracy studies showed recovery from 72 to 111% for all simulants. The effect of gamma irradiation on caprolactam migration from multilayer polyamide 6 (PA-6) films intended for cheese into water, 15% ethanol, olive oil, and 3% acetic acid simulants was also studied. For migration assay, non-irradiated and irradiated (12 kGy) films were placed in contact with the simulant and exposed at 40 degrees C for 10 days. The validated method was used to quantify caprolactam migration from multilayer PA-6 films into the simulants, which ranged from 1.03 to 7.59 mg/kg for non-irradiated films, and from 4.82 to 11.32 mg/kg for irradiated films. Irradiation caused almost no changes in caprolactam levels, with the exception of olive oil, which showed an increase in the caprolactam level. All multilayer PA-6 films were in accordance with the requirements of the legislation for caprolactam migration.

Estudo do desempenho de embalagens plásticas do mercado brasileiro para água mineral sem gás. I - Garrafas sopradas / Evaluation of brazilian plastic packages for non carbonated natural mineral water I - Blow-molded bottles

Com o objetivo de avaliar a adequaçäo de alguns tipos de embalagens plásticas do mercado brasileiro para o acondicionamento de água mineral sem gás, foram estudados, quanto aos aspectos de resistência mecânica, estanqueidade, permeabilidade ao fenol e interaçäo embalagem/produto. Quanto ao desempenho mecânico, o teste de resistência ao impacto por queda livre evidenciou a necessidade de incorporaçäo de modificadores de impacto nos compostos de PVC e a utilizaçäo de copolímeros de PP, principalmente para a fabricaçäo de embalagens que acondicionam maiores volumes de água mineral a fim de melhorar o desempenho mecânico. Nos testes de estanqueidade foram observados problemas de vedaçäo em grande parte das garrafas de PP e PVC analisadas, o que se atribuiu, entre outros fatores, a defeitos nos gargalos e problemas no dimensionamento das tampas. As garrafas de PEAD apresentaram um sistema de fechamento mais adequado

Estudo do desempenho de embalagens plásticas do mercado brasileiro para água mineral sem gás - II - copos termoformados / Evaluation of brazilian plastic packages for non carbonated natural mineral water - II - thermoformed cups

O objetivo deste estudo foi o de avaliar a adequaçäo de copos plásticos termoformados de polipropileno (PP) e de poliestireno (PS) do mercado brasileiro, para o acondicionamento de água mineral sem gás. Os aspectos avaliados foram: resistência mecânica, integridade do fechamento, permeabilidade ao fenol e interaçäo embalagem/produto. Os copos de PP apresentaram desempenho adequado sob todos os aspectos avaliados, näo tendo sido detectado qualquer problema que desaconselhasse sua utilizaçäo para o acondicionamento de água mineral sem gás, exceto a resistência ao impacto por queda livre que deve ser melhorada. Os copos de PS apresentaram fechamento hermético, permeabilidade ao fenol nula, níveis de migraçäo global abaixo do máximo permitido pela legislaçäo e desempenho mecânico adequado para o acondicionamento em questäo. O problema detectado nesses copos foi a alteraçäo do sabor/odor do produto

Uso de embalagem de polietileno de baixa densidade para farinha de trigo / The use of polyethylene's packaging of low density for wheat flour

Estudou-se a estabilidade de farinha de trigo embalada em sacos de polietileno de baixa densidade (1 e 25Kg), quando comparada a sacos de papel Kraft branco (1Kg) e de ráfia (25Kg). A farinha foi armazenada durante 90 dias sob duas condiçöes 23-C/65%UR e 30-C/90% UR. As avaliaçöes das características da farinha foram efetuadas a cada 30 dias, com exceçäo do período inicial que foi de 15 dias. Os mais importantes parâmetros físicos avaliados foram: unidade, farinograma, expansograma, "falling number", coloraçäo, seguidos de teste de panificaçäo. Simultaneamente determinou-se o total de bolores e leveduras presentes na farinha, além da resistência das embalagens à penetraçäo de insetos-pragas mais comuns para esta matéria-prima. Cada tipo de embalagem ainda foi caracterizado quanto aos principais parâmetros físico-mecânicos. Os resultados mostraram que já após 30 dias de armazenamento, nas condiçöes de 30-C/90% UR, houve uma quantidade de bolores e leveduras acima do valor permitido pela legislaçäo para o caso de embalagem de papel. Isto só veio a ocorrer no caso da embalagem de polietileno, após 90 dias de armazenamento. Com a ráfia este mesmo problema veio a ocorrer após 15 e 60 días de armazenamento, nas condiçöes de 30-C/90 UR e de 23-C/65% UR, respectivamente. A tendência para o aumento no teor de umidade da farinha foi maior no caso de embalagem de papel e ráfia, principalmente a 30-C/90% de umidade relativa. O volume específico dos päes foi menor no caso da embalagem de papel após 60 e 90 dias a 30-C/90% UR. Nos demais casos, houve pouca variaçäo nesta característica, apenas com tendência a piorar no caso da condiçäo de 30-C/90% UR. Com relaçäo à resistência à penetraçäo pelos insetos-pragas, os resultados mostraram que, após 30 dias de estocagem, 100% dos pacotes de farinha de trigo embalados em papel haviam sido penetrados por 4 das 8 espécies de insetos testados, ao passo que apenas 20% dos sacos de polietileno haviam sido penetrados. Só ocorreu 100% de penetraçäo por 4 das 8 espécies de insetos testados, ao passo que apenas 20% dos sacos de polietileno habiam sido penetrados. Só ocorreu 100% de penetraçäo na embalagem de polietileno após 90 dias