The paper presents results of comparative investigations of packaging materials and packages made by thermoforming of polystyrene ribbon, polypropylene compound ribbon and co-extruded multi-layer ribbon containing polypropylene layer, barrier layer and polypropylene layer. The investigations have established that polypropylene compound packaging has much better characteristics, and particularly the one made of co-extruded multi-layer ribbon. In this way a better protection is provided for the packed content. Polypropylene package ensures the conditions of sterilization at temperatures up to 121 °C.
Authors:İsa Doğan Atik, B. Özen, and F. Tıhmınlıoğlu
The novel film structure of corn-zein coated on polypropylene (PP) synthetic film for packaging industry was developed to
examine the feasibility of resulting coated films as an alternative water barrier performance for food packaging. The effects
of coating formulation (solvent, corn-zein, plasticizer concentration and plasticizer type) on final properties of films were
observed. Corn-zein is the most important protein of corn and has good film forming property. Composites structures of PP
films coated with corn-zein were obtained through a simple solvent casting method. Polyethylene glycol (PEG) and glycerol
(GLY) were used as plasticizer to increase film flexibility. Statistical analysis based on full factorial design was performed
to observe coating formulation effects. The high water vapour barriers were obtained for films coated with coating formulation
consisting of higher amounts of corn-zein plasticized by GLY. The lower glass transition temperatures (Tg) of films were obtained by plasticization of films and Tg decreased by increasing plasticizer content. The statistical analysis defined the key parameters of coating formulation that
had major effects on the final properties of coated PP films as corn-zein, plasticizer concentration and plasticizer type.
In conclusion, corn-zein coatings could have potential as an alternative to conventional synthetic polymers used in composite
multilayer structures for food packaging applications.
Authors:I. Mohammadpour, R. Ahmadkhaniha, M. Zare Jeddi, and N. Rastkari
materials and articles intended to come into contact with food. Commission Regulation (EC) No 2023/2006 of 22 December 2006 OJ L 384, 29.12. 2006 , 75 – 78 .
INSO ( 2015 ): Packaging –Fiber board boxes for food –Chemical
E TEMADI , H. , R EZAEI , M. , K ENARI , A.M.A. & H OSSEINI , S.F. ( 2013 ): Combined effect of vacuum packaging and sodium acetate dip treatment on shelf life extension of rainbow trout (Oncorhynchus mykiss) during refrigerated storage
, S., Paunovic, L. & Radisic, D. (1991): The fate of L. monocytogenes in fermented sausages and in vacuum packaged frankfurters. J. Fd Protect. , 54 , 418-417.
The fate of L. monocytogenes in fermented sausages and in