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Exploring Acidic Sauce Permeation on High‐Barrier Packaging Film Properties.

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Title: Exploring Acidic Sauce Permeation on High‐Barrier Packaging Film Properties.
Authors: Haque, Md. Akiful1 (AUTHOR), Peterson, Amy M.1 (AUTHOR), Froio‐Blumsack, Danielle2 (AUTHOR), Ratto, Jo Ann1 (AUTHOR), Chen, Wan‐Ting1 (AUTHOR) gracewanting_chen@uml.edu
Source: Packaging Technology & Science. May2025, Vol. 38 Issue 5, p407-423. 17p.
Subjects: Packaging film, Linear polymers, Polyethylene terephthalate, Packaging materials, Consumer goods, Ready meals
Abstract: High‐performance packaging for condiments, such as hot sauce in meal, ready‐to‐eat (MRE) rations for military personnel, is critical to ensure food quality and safety. This study addresses possible packaging solutions by examining the performance and degradation of multilayer packaging films when exposed to hot sauce. The research involved creating pouches from four different multilayer films, utilizing polymers such as: linear low‐density polyethylene (LLDPE), low‐density polyethylene (LDPE), polypropylene (PP), polyethylene terephthalate (PET), polyesters and polyamide (PA). These pouches underwent accelerated storage testing with liquid hot sauce for 12 months at 80°F. The study focused on understanding the effect of acidic sauce permeation on the chemical properties, surface morphology and colour changes of individual layers within a pouch. The analysis identifies the layer most susceptible to degradation due to hot sauce permeation. It was also found that the sealant layer plays a key role in protecting the hot sauce quality, preventing pouch failure. These findings are critical for enhancing the durability and efficiency of multilayer packaging materials, with broader implications for the food, pharmaceutical and consumer goods industries. [ABSTRACT FROM AUTHOR]
Copyright of Packaging Technology & Science is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
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PubType: Academic Journal
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  Data: Exploring Acidic Sauce Permeation on High‐Barrier Packaging Film Properties.
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  Data: <searchLink fieldCode="JN" term="%22Packaging+Technology+%26+Science%22">Packaging Technology & Science</searchLink>. May2025, Vol. 38 Issue 5, p407-423. 17p.
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  Data: <searchLink fieldCode="DE" term="%22Packaging+film%22">Packaging film</searchLink><br /><searchLink fieldCode="DE" term="%22Linear+polymers%22">Linear polymers</searchLink><br /><searchLink fieldCode="DE" term="%22Polyethylene+terephthalate%22">Polyethylene terephthalate</searchLink><br /><searchLink fieldCode="DE" term="%22Packaging+materials%22">Packaging materials</searchLink><br /><searchLink fieldCode="DE" term="%22Consumer+goods%22">Consumer goods</searchLink><br /><searchLink fieldCode="DE" term="%22Ready+meals%22">Ready meals</searchLink>
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  Label: Abstract
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  Data: High‐performance packaging for condiments, such as hot sauce in meal, ready‐to‐eat (MRE) rations for military personnel, is critical to ensure food quality and safety. This study addresses possible packaging solutions by examining the performance and degradation of multilayer packaging films when exposed to hot sauce. The research involved creating pouches from four different multilayer films, utilizing polymers such as: linear low‐density polyethylene (LLDPE), low‐density polyethylene (LDPE), polypropylene (PP), polyethylene terephthalate (PET), polyesters and polyamide (PA). These pouches underwent accelerated storage testing with liquid hot sauce for 12 months at 80°F. The study focused on understanding the effect of acidic sauce permeation on the chemical properties, surface morphology and colour changes of individual layers within a pouch. The analysis identifies the layer most susceptible to degradation due to hot sauce permeation. It was also found that the sealant layer plays a key role in protecting the hot sauce quality, preventing pouch failure. These findings are critical for enhancing the durability and efficiency of multilayer packaging materials, with broader implications for the food, pharmaceutical and consumer goods industries. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: <i>Copyright of Packaging Technology & Science is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1002/pts.2892
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      – Code: eng
        Text: English
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        PageCount: 17
        StartPage: 407
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      – SubjectFull: Packaging film
        Type: general
      – SubjectFull: Linear polymers
        Type: general
      – SubjectFull: Polyethylene terephthalate
        Type: general
      – SubjectFull: Packaging materials
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      – SubjectFull: Consumer goods
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      – SubjectFull: Ready meals
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      – TitleFull: Exploring Acidic Sauce Permeation on High‐Barrier Packaging Film Properties.
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          Name:
            NameFull: Haque, Md. Akiful
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            NameFull: Peterson, Amy M.
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            NameFull: Froio‐Blumsack, Danielle
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            NameFull: Ratto, Jo Ann
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            NameFull: Chen, Wan‐Ting
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            – D: 01
              M: 05
              Text: May2025
              Type: published
              Y: 2025
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