FAIR-CT96-5054 Functional barrier studies of aroma compounds in fibre polymer laminates for food packaging with consideration on recycled fibres

Contacts




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Biopolymers/Gums : FAIR Area 3 - Generic Science and Advanced Technologies for Nutritious Foods : FAIR Marie Curie Research Training Grants : Packaging

Objectives:

This project aimed to investigate volatile odorous compounds on recycled fibres and their transfer behaviour through different types of polymer layers acting as functional barriers. The effectiveness of these barriers was studied by measuring the migration of odorous compounds from the fibre into food stimulants. In addition, kinetic data of migration was collected.

Activities and Results:

The project found that the use of waste paper-based corrugated boards for direct food contact has to be treated with caution if the contamination of sensitive food, either through transfer of substances or real migration, is to be avoided. In addition it was found that waste paper contained substances not present in free virgin fibres, and that these did not therefore meet the recommendations set out in positive lists. The deterioration of food depended very greatly on its structural qualities, but also upon the type of barrier used.

Conclusions:

Low density polyethylene/polyethylene terephthalate (LDPE/PET) layers were found to be the best barrier. Barriers made of cold applicable water borne polymer dispersions were less effective. However, barriers made of LDPE have only a delaying effect at room temperature. Functional barriers made of polymer dispersions might form a sufficient barrier for low concentration contaminants, but their contribution to volatile substance emissions must be taken into account given that, at least for the tested ones, they were higher compared than from PET and LDPE.

Keywords: Polymers, packaging

Contacts

Scientific Supervisor

• Anders LEUFVEN / Institutet for Livsmedel och Bioteknik SIK / SWEDEN