Abstract
The effect of sorption of flavor volatiles on the adhesive and cohesive bond strength of multilayer laminations was investigated. Two polyester/polyolefin adhesive laminates coated with a polyvinylidene chloride-polyvinylchloride copoly mer were surface-exposed to lemon juice and a hot sauce product, as well as to food simulant systems at 45°C. Sorption of flavor volatiles resulted in delamination of both laminates following exposure to the respective food products. A Dynamic Headspace Concentrator, interfaced with Capillary Gas Chromatography, identified d-limonene as the primary component sorbed by the laminates upon exposure to lemon juice. Us ing Electron Spectroscopy for Chemical Analysis and Scanning Election Microscopy, adhesive bond failure with the linear low density polyethylene (LLDPE) laminate was identified, while cohesive bond failure occurred within the ethylene vinyl ace tate copolymer (EVA) laminate Bond strength was quantified using a peel test Sig nificant reductions in bond strength occurred upon exposure to the food products.
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