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Michael G. Kontominas - One of the best experts on this subject based on the ideXlab platform.
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radiolysis products and sensory properties of electron beam irradiated high barrier food Packaging Films containing a buried layer of recycled low density polyethylene
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2010Co-Authors: Stavroula Chytiri, Kyriakos A Riganakos, Anastasia Badeka, Michael G. KontominasAbstract:The aim was to study the effect of electron-beam irradiation on the production of radiolysis products and sensory changes in experimental high-barrier Packaging Films composed of polyamide (PA), ethylene-vinyl alcohol (EVOH) and low-density polyethylene (LDPE). Films contained a middle buried layer of recycled LDPE, while Films containing 100% virgin LDPE as the middle buried layer were taken as controls. Irradiation doses ranged between zero and 60 kGy. Generally, a large number of radiolysis products were produced during electron-beam irradiation, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food ‘cold pasteurization’). The quantity of radiolysis products increased with irradiation dose. There were no significant differences in radiolysis products identified between samples containing a recycled layer of LDPE and those containing virgin LDPE (all absorbed doses), indicating the ‘functional barrier’ properties of external virgin polymer layers. Sensory properties (mainly taste) of...
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Determination of radiolysis products in gamma-irradiated multilayer barrier food Packaging Films containing a middle layer of recycled LDPE
Radiation Physics and Chemistry, 2008Co-Authors: Stavroula Chytiri, Kyriakos A Riganakos, Anastasia Badeka, Antonios E. Goulas, Dimitris Petridis, Michael G. KontominasAbstract:Volatile and non-volatile radiolysis products and sensory changes of five-layer food Packaging Films have been determined after gamma irradiation (5-60 kGy). Barrier Films were based on polyamide (PA) and low-density polyethylene (LDPE). Each film contained a middle buried layer of recycled LDPE or 100% virgin LDPE (control samples). Data showed that a large number of radiolysis products were produced such as hydrocarbons, alcohols, carbonyl compounds, carboxylic acid. These compounds were detected in the food simulant after contact with all Films even at the lower absorbed doses of 5 and 10 kGy. The type and concentration of radiolysis products increased progressively with radiation dose, while no new compounds were detected as a result of the presence of recycled LDPE. In addition, irradiation dose appears to influence the sensory properties of table water in contact with Films. © 2008 Elsevier Ltd. All rights reserved.
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thermal mechanical and permeation properties of gamma irradiated multilayer food Packaging Films containing a buried layer of recycled low density polyethylene
Radiation Physics and Chemistry, 2006Co-Authors: Stavroula Chytiri, Kyriakos A Riganakos, Antonios E. Goulas, Michael G. KontominasAbstract:Abstract The effect of gamma radiation (doses 5–60 kGy) on the thermal, mechanical and permeation properties, as well as on IR-spectra of experimental five-layer food Packaging Films were studied. Films contained a middle buried layer of recycled low-density polyethylene (LDPE) comprising 25–50% by weight of the multilayer structure. Representative Films containing 100% virgin LDPE as the buried layer were taken as controls. Results showed that the percentage of recycled LDPE in the multilayer structure did not significantly ( p 0.05 ) affect the melting temperature, tensile strength, percent elongation at break, Young's modulus, oxygen, carbon dioxide and water vapour transmission rate values and the IR-spectra of the non-irradiated and irradiated multilayer Films. Irradiation (mainly the higher dose of 60 kGy) induced certain small, but statistically significant ( p 0.05 ) differences in the mechanical properties of multilayer Films (with or without recycled LDPE layer) while no significant differences were observed in the thermal properties and in the gas and water vapour permeability of multilayer Films. The above findings are discussed in relation to the good quality of the pre-consumer scrap used in the present study.
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Volatile and non-volatile radiolysis products in irradiated multilayer coextruded food-Packaging Films containing a buried layer of recycled low-density polyethylene
Food Additives and Contaminants, 2005Co-Authors: Stavroula Chytiri, Kyriakos A Riganakos, Anastasia Badeka, Antonios E. Goulas, Michael G. KontominasAbstract:The effects of gamma-irradiation (5-60 kGy) on radiolysis products and sensory changes of experimental five-layer food-Packaging Films were determined. Films contained a middle buried layer of recycled low-density polyethylene (LDPE) comprising 25-50% by weight (bw) of the multilayer structure. Respective Films containing 100% virgin LDPE as the buried layer were used as controls. Under realistic polymer/food simulant contact conditions during irradiation, a large number of primary and secondary radiolysis products (hydrocarbons, aldehydes, ketones, alcohols, carboxylic acids) were produced. These compounds were detected in the food simulant after contact with all Films tested, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food preservation). The type and concentration of radiolysis products increased progressively with increasing dose. Generally, there were no significant differences in radiolysis products between samples containing a buried layer of recycled LDPE and those containing virgin LDPE (all absorbed doses), indicating the good barrier properties of external virgin polymer layers. Volatile and non-volatile compounds produced during irradiation affected the sensory properties of potable water after contact with Packaging Films. Taste transfer to water was observed mainly at higher doses and was more noticeable for multilayer structures containing recycled LDPE, even though differences were slight.
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physicochemical and mechanical properties of experimental coextruded food Packaging Films containing a buried layer of recycled low density polyethylene
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Anastasia Badeka, Antonios E. Goulas, And Antigoni Adamantiadi, Michael G. KontominasAbstract:Migrational, permeation, and tensile properties of experimental five- and eight-layer coextruded and laminated Films containing a middle buried layer of recycled low-density polyethylene (LDPE) comprising 40-50% bw of the multilayer structure were determined. Respective Films containing 100% virgin LDPE as the buried layer were taken as controls. Results showed that the percentage of recycled LDPE in the multilayer structure did not affect overall migration values to distilled water, 3% acetic acid, and iso-octane. In all cases, overall migration values were lower than the upper acceptable limit (10 mg/dm 2 ) set by the European Union. Transmission rate values to O 2 , CO 2 , and water vapor were also not affected by the percentage of recycled LDPE in the multilayer structure. On the basis of O 2 transmission rates, low-barrier, barrier, and high-barrier multilayer structures were produced. Likewise, tensile properties (tensile strength, percent elongation at break, and Young's modulus) were not affected by the percentage of recycled material in the multilayer structure. Finally, all experimental Films produced no adverse effects in taste or odor of the food-contacting phase tested. The above findings are discussed in relation to the high quality of the primary LDPE scrap used throughout this work in combination with the functional barrier hypothesis. On the basis of the present results it is proposed that primary LDPE scrap may be used as a middle layer comprising 40-50% bw of multilayer food-Packaging Films without any compromise in migrational, barrier, mechanical, and organoleptic properties.
A Giannoulis - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of the functionality of bio-based food Packaging Films
Polymer Testing, 2018Co-Authors: Demetres Briassoulis, A GiannoulisAbstract:Abstract The importance of bio-based food Packaging Films is increasing rapidly. The functionality of selected representative bio-based compostable food Packaging Films was investigated against that of conventional Films. The evaluation of the functionality of food Packaging Films was based on testing their performance with respect to critical mechanical and other functional properties. Differences were identified in the performance among various bio-based materials and when compared to conventional Films with respect to specific functional properties, including sensitivity of tensile properties to critical Packaging conditions, reliability issues concerning tear propagation measurements, nonlinear response to penetration. The total transmittance values of bio-based Packaging Films with high haze values were found to vary with the wavelength while their water vapour and gas transmission rates vary significantly. Adaptations are proposed for some of the test methods to be applicable also to bio-based Films. The overall functionality of the bio-based Films was found to be satisfactory. The mechanical and other functional characteristics of the bio-based food Packaging Films offer new design possibilities for targeted food Packaging applications.
Pilar Hernandezmunoz - One of the best experts on this subject based on the ideXlab platform.
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active antioxidant Packaging Films development and effect on lipid stability of brined sardines
Food Chemistry, 2012Co-Authors: Carol Lopezdedicastillo, Joaquin Gomezestaca, Ramon Catala, Rafael Gavara, Pilar HernandezmunozAbstract:Active antioxidant food Packaging Films were produced by the incorporation of ascorbic acid, ferulic acid, quercetin, and green tea extract into an ethylene vinyl alcohol copolymer (EVOH) matrix. The characterisation of the thermal and barrier properties of the developed film showed that the addition of these bioactive compounds did not greatly modify their properties. However, the presence of ascorbic and ferulic acids resulted in a significant decrease in water vapour permeability, possibly due to the high affinity for water of these substances. Exposure of the Films to various food simulants showed that the release from the Films was dependent on the type of food simulant and the antioxidant incorporated: in the aqueous food simulant, materials containing ascorbic acid produced the largest release; in the fatty food simulant, quercetin and green tea extract presented the best performance. The efficiency of the Films developed was determined by real Packaging applications of brined sardines. The evolution of the peroxide index and the malondialdehyde content showed that, in general, the Films improved sardine stability. Films with green tea extract offered the best protection against lipid oxidation.
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active antioxidant Packaging Films development and effect on lipid stability of brined sardines
Food Chemistry, 2012Co-Authors: Carol Lopezdedicastillo, Joaquin Gomezestaca, Ramon Catala, Rafael Gavara, Pilar HernandezmunozAbstract:Active antioxidant food Packaging Films were produced by the incorporation of ascorbic acid, ferulic acid, quercetin, and green tea extract into an ethylene vinyl alcohol copolymer (EVOH) matrix. The characterisation of the thermal and barrier properties of the developed film showed that the addition of these bioactive compounds did not greatly modify their properties. However, the presence of ascorbic and ferulic acids resulted in a significant decrease in water vapour permeability, possibly due to the high affinity for water of these substances. Exposure of the Films to various food simulants showed that the release from the Films was dependent on the type of food simulant and the antioxidant incorporated: in the aqueous food simulant, materials containing ascorbic acid produced the largest release; in the fatty food simulant, quercetin and green tea extract presented the best performance. The efficiency of the Films developed was determined by real Packaging applications of brined sardines. The evolution of the peroxide index and the malondialdehyde content showed that, in general, the Films improved sardine stability. Films with green tea extract offered the best protection against lipid oxidation.
Anastasia Badeka - One of the best experts on this subject based on the ideXlab platform.
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radiolysis products and sensory properties of electron beam irradiated high barrier food Packaging Films containing a buried layer of recycled low density polyethylene
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2010Co-Authors: Stavroula Chytiri, Kyriakos A Riganakos, Anastasia Badeka, Michael G. KontominasAbstract:The aim was to study the effect of electron-beam irradiation on the production of radiolysis products and sensory changes in experimental high-barrier Packaging Films composed of polyamide (PA), ethylene-vinyl alcohol (EVOH) and low-density polyethylene (LDPE). Films contained a middle buried layer of recycled LDPE, while Films containing 100% virgin LDPE as the middle buried layer were taken as controls. Irradiation doses ranged between zero and 60 kGy. Generally, a large number of radiolysis products were produced during electron-beam irradiation, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food ‘cold pasteurization’). The quantity of radiolysis products increased with irradiation dose. There were no significant differences in radiolysis products identified between samples containing a recycled layer of LDPE and those containing virgin LDPE (all absorbed doses), indicating the ‘functional barrier’ properties of external virgin polymer layers. Sensory properties (mainly taste) of...
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Determination of radiolysis products in gamma-irradiated multilayer barrier food Packaging Films containing a middle layer of recycled LDPE
Radiation Physics and Chemistry, 2008Co-Authors: Stavroula Chytiri, Kyriakos A Riganakos, Anastasia Badeka, Antonios E. Goulas, Dimitris Petridis, Michael G. KontominasAbstract:Volatile and non-volatile radiolysis products and sensory changes of five-layer food Packaging Films have been determined after gamma irradiation (5-60 kGy). Barrier Films were based on polyamide (PA) and low-density polyethylene (LDPE). Each film contained a middle buried layer of recycled LDPE or 100% virgin LDPE (control samples). Data showed that a large number of radiolysis products were produced such as hydrocarbons, alcohols, carbonyl compounds, carboxylic acid. These compounds were detected in the food simulant after contact with all Films even at the lower absorbed doses of 5 and 10 kGy. The type and concentration of radiolysis products increased progressively with radiation dose, while no new compounds were detected as a result of the presence of recycled LDPE. In addition, irradiation dose appears to influence the sensory properties of table water in contact with Films. © 2008 Elsevier Ltd. All rights reserved.
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Volatile and non-volatile radiolysis products in irradiated multilayer coextruded food-Packaging Films containing a buried layer of recycled low-density polyethylene
Food Additives and Contaminants, 2005Co-Authors: Stavroula Chytiri, Kyriakos A Riganakos, Anastasia Badeka, Antonios E. Goulas, Michael G. KontominasAbstract:The effects of gamma-irradiation (5-60 kGy) on radiolysis products and sensory changes of experimental five-layer food-Packaging Films were determined. Films contained a middle buried layer of recycled low-density polyethylene (LDPE) comprising 25-50% by weight (bw) of the multilayer structure. Respective Films containing 100% virgin LDPE as the buried layer were used as controls. Under realistic polymer/food simulant contact conditions during irradiation, a large number of primary and secondary radiolysis products (hydrocarbons, aldehydes, ketones, alcohols, carboxylic acids) were produced. These compounds were detected in the food simulant after contact with all Films tested, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food preservation). The type and concentration of radiolysis products increased progressively with increasing dose. Generally, there were no significant differences in radiolysis products between samples containing a buried layer of recycled LDPE and those containing virgin LDPE (all absorbed doses), indicating the good barrier properties of external virgin polymer layers. Volatile and non-volatile compounds produced during irradiation affected the sensory properties of potable water after contact with Packaging Films. Taste transfer to water was observed mainly at higher doses and was more noticeable for multilayer structures containing recycled LDPE, even though differences were slight.
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physicochemical and mechanical properties of experimental coextruded food Packaging Films containing a buried layer of recycled low density polyethylene
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Anastasia Badeka, Antonios E. Goulas, And Antigoni Adamantiadi, Michael G. KontominasAbstract:Migrational, permeation, and tensile properties of experimental five- and eight-layer coextruded and laminated Films containing a middle buried layer of recycled low-density polyethylene (LDPE) comprising 40-50% bw of the multilayer structure were determined. Respective Films containing 100% virgin LDPE as the buried layer were taken as controls. Results showed that the percentage of recycled LDPE in the multilayer structure did not affect overall migration values to distilled water, 3% acetic acid, and iso-octane. In all cases, overall migration values were lower than the upper acceptable limit (10 mg/dm 2 ) set by the European Union. Transmission rate values to O 2 , CO 2 , and water vapor were also not affected by the percentage of recycled LDPE in the multilayer structure. On the basis of O 2 transmission rates, low-barrier, barrier, and high-barrier multilayer structures were produced. Likewise, tensile properties (tensile strength, percent elongation at break, and Young's modulus) were not affected by the percentage of recycled material in the multilayer structure. Finally, all experimental Films produced no adverse effects in taste or odor of the food-contacting phase tested. The above findings are discussed in relation to the high quality of the primary LDPE scrap used throughout this work in combination with the functional barrier hypothesis. On the basis of the present results it is proposed that primary LDPE scrap may be used as a middle layer comprising 40-50% bw of multilayer food-Packaging Films without any compromise in migrational, barrier, mechanical, and organoleptic properties.
Rafael Gavara - One of the best experts on this subject based on the ideXlab platform.
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active antioxidant Packaging Films development and effect on lipid stability of brined sardines
Food Chemistry, 2012Co-Authors: Carol Lopezdedicastillo, Joaquin Gomezestaca, Ramon Catala, Rafael Gavara, Pilar HernandezmunozAbstract:Active antioxidant food Packaging Films were produced by the incorporation of ascorbic acid, ferulic acid, quercetin, and green tea extract into an ethylene vinyl alcohol copolymer (EVOH) matrix. The characterisation of the thermal and barrier properties of the developed film showed that the addition of these bioactive compounds did not greatly modify their properties. However, the presence of ascorbic and ferulic acids resulted in a significant decrease in water vapour permeability, possibly due to the high affinity for water of these substances. Exposure of the Films to various food simulants showed that the release from the Films was dependent on the type of food simulant and the antioxidant incorporated: in the aqueous food simulant, materials containing ascorbic acid produced the largest release; in the fatty food simulant, quercetin and green tea extract presented the best performance. The efficiency of the Films developed was determined by real Packaging applications of brined sardines. The evolution of the peroxide index and the malondialdehyde content showed that, in general, the Films improved sardine stability. Films with green tea extract offered the best protection against lipid oxidation.
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active antioxidant Packaging Films development and effect on lipid stability of brined sardines
Food Chemistry, 2012Co-Authors: Carol Lopezdedicastillo, Joaquin Gomezestaca, Ramon Catala, Rafael Gavara, Pilar HernandezmunozAbstract:Active antioxidant food Packaging Films were produced by the incorporation of ascorbic acid, ferulic acid, quercetin, and green tea extract into an ethylene vinyl alcohol copolymer (EVOH) matrix. The characterisation of the thermal and barrier properties of the developed film showed that the addition of these bioactive compounds did not greatly modify their properties. However, the presence of ascorbic and ferulic acids resulted in a significant decrease in water vapour permeability, possibly due to the high affinity for water of these substances. Exposure of the Films to various food simulants showed that the release from the Films was dependent on the type of food simulant and the antioxidant incorporated: in the aqueous food simulant, materials containing ascorbic acid produced the largest release; in the fatty food simulant, quercetin and green tea extract presented the best performance. The efficiency of the Films developed was determined by real Packaging applications of brined sardines. The evolution of the peroxide index and the malondialdehyde content showed that, in general, the Films improved sardine stability. Films with green tea extract offered the best protection against lipid oxidation.
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the effect of ethylene content on the interaction between ethylene vinyl alcohol copolymers and water i application of ft ir spectroscopy to determine transport properties and interactions in food Packaging Films
Polymer Testing, 2006Co-Authors: David Cava, Rafael Gavara, Luis Cabedo, Enrique Gimenez, Jose Maria LagaronAbstract:Abstract A simultaneous analysis of the transport properties of water through extruded food Packaging Films made of ethylene–vinyl alcohol copolymers (EVOH) with various ethylene contents, i.e. ranging from 26 to 48 mol% of ethylene, and of water polymer interactions have been carried out using fourier transform infrared spectroscopy (FT-IR). This study is part of a more extensive project, the overall aim of which is to demonstrate the capabilities of the FT-IR technique to test transport properties in high barrier plastic Films of interest in food Packaging applications. A characterization of solvent uptake (water sorption isotherms), diffusion and permeability coefficients as a function of ethylene content and relative humidity has been carried out across the above composition regime. From the results, an unreported Langmuir contribution was found at low relative humidity conditions for the copolymers, which could be responsible for the unusual trend in oxygen permeability reported earlier for these materials. Furthermore, a distribution of water molecules with different hydrogen bonding strengths and different diffusion rates was encountered, which suggests that the interaction and transport properties of moisture in these polymers is far from being a simple and homogeneous process.
