摘要
【Abstract】This study aimed to investigate the most important functional properties of multilayer and alternative packaging with improved sustainability specifically used for modified atmosphere (MAP) and chilled food products. A multilayer material with a thickness reduction, mono-PET, paper/PE-EVOH-PE, and a biopolymer for trays, together with a SiOx-coated PET, and a cellulose/PLA-based for lids were analyzed for their optical, tensile, and gas-vapor barrier properties, which were compared to those of conventional trays/lids (PET-EVOH-PE multilayer structures). All the alternative solutions showed good UV-light screening ability, together with high transparency in the visible range, and tensile properties greater than those displayed by conventional configurations. Lid alternative materials exhibited a significantly higher performance in terms of oxygen and water vapor barrier properties as compared to that displayed by conventional counterparts. The tray alternative solutions performed better than the conventional ones against CO2 and O2 permeation, with values lower than the detection limit of the instrument (0.01 cm3 m− 2 day− 1 and 0.25 cm3 m− 2 day− 1 for O2 and CO2, respectively). This study demonstrated the high potential of alternative packaging in replacing the current materials intended for storing highly perishable foods stored under MAP and cold storage.
摘要译文
【摘要】本研究旨在研究多层包装和替代包装的最重要功能性能，并改善了专门用于改良气氛（MAP）和冷藏食品的可持续性。具有厚度减小的多层材料，单木材，纸/pe-evoh-pe和用于托盘的生物聚合物，以及siox涂层的宠物以及基于盖子的纤维素/PLA的盖子，用于其光学，拉伸和气体 - 蒸气屏障特性，这些特性与常规trays/lider trays trays trays trays/lider-ev相比。所有替代解决方案均表现出良好的紫外线筛选能力，以及在可见范围内透明度高的透明度，而拉伸性质大于常规配置显示的效果。与常规对应物相比，盖子替代材料在氧气和水蒸气屏障特性方面的性能明显更高。对于二氧化碳和O2渗透，托盘替代溶液的性能优于常规溶液，其值低于仪器的检测极限（分别为0.01 cm3 m -2 Day- 1和0.25 cm3 m -2 Day -1 for O2和CO2）。这项研究表明，替代包装在替换旨在存储在地图和冷藏下存储的高度易腐食品的当前材料的高潜力。
Anna Mengozzi [1];Daniele Carullo [2];Francesca Bot (0000-0002-5260-5090) [3];Stefano Farris [4];Emma Chiavaro [5];. Functional properties of food packaging solutions alternative to conventional multilayer systems[J]. Journal of Food Science and Technology, 2025,62(3): 483-491