Kyriakos A. Riganakos

Effects of ionizing radiation on properties of monolayer and multilayer flexible food packaging materials

Abstract Volatile compounds produced in flexible food packaging materials (LDPE, EVAc, PET/PE/EVOH/PE) during electron beam irradiation were isolated by purge and trap technique and identified by combined gas chromatography–mass spectrometry (GC/MS), after thermal desorption and concentration. For comparison purposes non-irradiated films were also studied. Film samples were irradiated at low (5 kGy, corresponding to cold pasteurization), intermediate (20 kGy, corresponding to cold sterilization) and high (100 kGy) doses. It was observed that a number of volatile compounds are produced after irradiation in all cases. Furthermore the amounts of all volatile compounds increase with increasing irradiation dose. Both primary (methyl-derivatives etc.) as well as secondary i.e. oxidation products (ketones, aldehydes, alcohols, carboxylic acids etc.) are produced upon irradiation. These products may affect organoleptic properties and thus shelf-life of prepackaged irradiated foods. No significant changes were observed in the structure of polymer matrices as exhibited by IR spectra after irradiation of the materials at doses tested. Likewise, no significant changes were observed in O 2 , H 2 O and CO 2 permeability values of plastic packaging materials after irradiation.

Comparative spectrophotometric determination of the total iron content in various white and red Greek wines

Abstract Iron content in a satisfactory number of bottled and non-bottled white, rose and red Greek wines has been determined in this work. The wines analyzed were from various regions of Greece. Iron content was determined using two modified spectrophotometric methods. The classical method of Fe(III)-thiocyanate complex formation has been properly modified to work in a sulfuric acid medium, and in the presence of potassium persulfate (K 2 S 2 O 8 ) as an oxidant. The second method, involved the use of the compound 2-(5-nitro-2-pyridylazo)-5-[N-n-propyl-N-(3-sulfopropyl)-amino]-phenol disodium salt (Nitro-PAPS, C 17 H 19 O 6 N 5 SNa 2 ), known for its highly sensitive reaction with Fe(II). The experimental results of the two methods were found to be in good agreement with those obtained using the Atomic Absorption Spectroscopy (AAS) method. The proposed methods are rapid, accurate, simple, relatively inexpensive and can be used for all types of wine (white, rose and red). Therefore, they may be used for the iron assay in routine wine analyses, as an alternative to the AAS method. The values of iron content determined in the Greek white, rose and red wines were in the range 1.00 to 10.00 mg/l.

Effect of ionizing radiation on the physicochemical and mechanical properties of commercial monolayer flexible plastics packaging materials.

The effect of γ -radiation doses (5, 10, 30 kGy) on the mechanical properties, gas and water vapour permeability, infrared (IR) spectra, and overall migration into aqueous and alternative fatty food simulants of commercial monolayer flexible packaging films ethylene vinyl acetate (EVA), high-density polyethylene (HDPE), polystyrene (PS), bi-axially oriented polypropylene (BOPP), low-density polyethylene (LDPE) and Ionomer was studied. For comparison purposes, respective non-irradiated (control) films were also studied. The results showed that radiation doses of 5, 10 and 30 kGy did not induce any statistically significant changes in the permeability of all studied films to gases (oxygen and carbon dioxide) and water vapour. Likewise, IR spectra of all studied films showed no significant differences after all absorbed doses. The mechanical properties (tensile strength, percentage elongation at break and Youngs modulus) of all studied films remained unaffected after absorbed doses of 5 and 10 kGy. In contrast, the tensile strength of HDPE, BOPP and Ionomer films irradiated at a dose of 30kGy decreased. In addition, the percentage elongation at break of LDPE and Ionomer films irradiated at a dose of 30 kGy decreased while Youngs modulus of all samples remained unaffected. All mechanical properties of PS and EVA films remained unaffected after radiation at 30 kGy. Radiation (all absorbed doses) resulted in no statistically significant differences in overall migration values into distilled water for all studied films. For 3% aqueous acetic acid, absorbed doses of 5 and 10 kGy did not affect overall migration values of all investigated samples with the exception of the Ionomer film, for which the overall migration value decreased at 10 kGy. An absorbed dose of 30 kGy caused an increase in BOPP overall migration values and a decrease in Ionomer overall migration values. In contrast, a dose of 30 kGy induced no changes in overall migration values of EVA, HDPE, LDPE and PS films into the same simulant. There were no statistically significant differences in overall migration values of EVA, PS and LDPE films into iso-octane for all absorbed doses. In contrast, a dose of 30 kGy resulted in an increase in overall migration values of BOPP and a respective decrease in HDPE and Ionomer films.

Use of ionizing radiation doses of 2 and 4 kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production

This study evaluated survival of Listeria spp. (four-strain mixture of Listeria innocua plus a non-virulent Listeria monocytogenes strain) and Escherichia coli O157:H7 strain ATCC 43888 during fermentation and ripening of Greek dry sausages formulated from meat and pork fat trimmings previously inoculated with ca. 6logcfug(-1) of the target bacteria and then irradiated in frozen (-25°C) blocks at doses of 0 (control), 2 or 4kGy. Irradiation of the trimmings at 2kGy reduced initial contamination of the sausage batter with Listeria and E. coli O157:H7 by 1.3 and 2.0 logcfug(-1), respectively, while the corresponding reductions at 4kGy were 2.4 and 5.5 logcfug(-1), respectively. In fact, E. coli O157:H7 was eliminated by 4kGy at formulation (day 0) as compared to 7 and 21 days of ripening in samples treated at 2 and 0kGy, respectively. Despite the fact that irradiation assisted in faster declines of listeriae during fermentation, these bacteria showed a strong tailing during ripening, which was more pronounced in sausages irradiated at 4kGy. As a consequence, survival of Listeria in 28-day sausages irradiated at 2 or 4kGy was ca. 2 logcfug(-1) and similar (P>0.05) to that in non-irradiated samples. Irradiation showed promise for controlling E. coli O157:H7 and, to a lesser extent, L. monocytogenes in fermented sausages.

Effect of high-dose electron beam irradiation on the migration of DOA and ATBC plasticizers from food-grade PVC and PVDC/PVC films, respectively, into olive oil.

The effect of high-dose irradiation on the migration of dioctyl adipate (DOA) and acetyl tributyl citrate (ATBC) plasticizers from food-grade poly (vinyl chloride) (PVC) and poly (vinylidene chloride/vinyl chloride) (PVDC/PVC) copolymer (Saran) films, respectively, into olive oil was studied. The results showed a significantly higher amount of DOA migrated into olive oil from irradiated versus nonirradiated samples. This difference was more noticeable in oil samples collected during initial periods of contact. The amount of DOA migrating into olive oil was lower for samples irradiated at a dose of 20 kGy in comparison with samples irradiated at a dose of 50 kGy. At a sampling time of 1 h the amount of DOA that migrated into olive oil was 93.9 mg/liter, 141.5 mg/liter, and 183.4 mg/liter for nonirradiated samples, 20-kGy irradiated samples, and 50-kGy irradiated samples, respectively. After 288 hr (12 days) of oil-film contact the respective amounts were 390.8 mg/liter, 409.2 mg/liter, and 430.1 mg/liter. There were no statistically significant differences in migrating amount of ATBC between nonirradiated samples and samples irradiated at a dose of 20 kGy, while in samples irradiated at a dose of 50 kGy the migration of ATBC was increased. After 1 h of oil-film contact no detectable amounts of ATBC had migrated. After 288 h of contact the amounts of ATBC that migrated into olive oil were 3.59 mg/liter, 3.56 mg/liter, and 4.12 mg/liter for nonirradiated samples, 20-kGy irradiated samples, and 50-kGy irradiated samples, respectively. It is suggested that plasticized PVC should not be used in direct contact with high-fat foodstuffs with or without irradiation treatment.

Volatile and non-volatile radiolysis products in irradiated multilayer coextruded food-packaging films containing a buried layer of recycled low-density polyethylene

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.

Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages

Changes in microbiological and physicochemical quality attributes resulting from the use of irradiation in the production of Greek dry fermented sausage were investigated as a function of fermentation/ripening time. Results showed that irradiating meat/fat trimmings at 2 or 4kGy prior to sausage production eliminated natural contamination with Listeria spp., and reduced pseudomonads, enterococci and pathogenic staphylococci, and enterobacteria, to less than 2 and 1logcfug(-1), respectively. Pseudomonads were very sensitive (>3.4 log reduction) to either radiation dose. Yeasts were the most resistant followed by inherent lactic acid bacteria; their reductions on the trimmings were radiation dose-dependent. Residual effects of irradiation were noted against enterococci, but not against gram-negatives which died off fast during fermentation even in non-irradiated samples. Growth of the starter bacteria, Lactobacillus pentosus and Staphylococcus carnosus, inoculated in the sausage batters post-irradiation was unaffected by the 2 or 4kGy pre-treatment of the trimmings. Irradiation had little or no effect at the end of ripening period (28 days) on pH, moisture content and color (parameters L(∗), a(∗), and b(∗)). Changes in TBA values were small but statistically significant with irradiated samples having higher TBA values than control samples.

Gas chromatographic studies on polymer-plasticizer compatibility: Interactions between food-grade PVC and epoxidized soybean oil

Abstract The technique of inverse gas chromatography was applied to study the miscibility (compatibility) of the system of PVC with epoxidized soybean oil (ESO). The PVC-ESO thermodynamic interaction parameters, χ + 23 , were determined from the measured retention data for various vapour-phase “probes” in stationary phase mixtures of the components covering the entire composition range. Experiments were run in the range 90–110°C. In accordance with previous studies on polymer-polymer and polymer-plasticizer blends, the interaction parameters were found to be dependent on the temperature, the chemical nature of the probe and the blend composition. χ + 23 values were mostly negative or slightly positive up to 0.40 weight fraction of ESO, indicating relatively high compatibility of PVC and ESO for this range of compositions. They then increased with increasing plasticizer content and, at ca 0.70 weight fraction of ESO, exceeded 0.5 which is considered as the “compatibility limit value”.

Study of compatibility of PVC and polyester-type plasticizer blends by inverse gas chromatography

The technique of inverse gas chromatography has been applied to a thermodynamic study of the miscibility (compatibility) of PVC and a polymeric (polyadipate ester) plasticizer. A number of organic solvents (probes) were used to evaluate the Flory-Huggins parameters for the PVC-plasticizer interaction in stationary phase mixtures of the two components covering the entire composition range for each component (0–100%). Experiments were carried out in the range 90–120°. The interaction parameter values were found to be dependent on the chemical nature of the probes, the temperature and the composition of the mixed (binary) phase. The results predict good polymer-plasticizer compatibility for a wide range of the above mixture (up to ca 0.55 weight fraction of plasticizer).

Gas chromatographic study of water sorption by wheat flour

Water sorption by wheat flour was studied using inverse gas chromatography. Sorption isotherms were constructed at temperatures between 25 °C and 55 °C in the range of water activity (aw) values 0