Agradecimentos: The authors acknowledge the Pack Studios Dow Brasil Ind. And with. De Produtos Químicos LTDA, the BRF S.A., the team of technicians from the chemistry, chromatography and permeability laboratories at Cetea-Ital for their support in the experimental analyses, the São Paulo Research Foundation (FAPESP) for the post-doctoral fellowship of L. Marangoni Júnior Grant #2021/04043-2, Multi-user Equipment Program #2018/15758-0 and #2018/15759-6, and Projects #2017/50349-0 and #2021/11967-6. This study was partly financed by the Coordination for the Improvement of Higher Education Personnel – Brazil (CAPES) – Financial Code 001 Ver menos

Abstract: This research aimed to explore the effect of different concentrations (5–7%) of PCA-MA (polyolefin compatibilizer additive with maleic anhydride) on the properties and migration potential of two different multilayer packaging materials currently used for meat products: PE/PE/ad/PA/ad/PE/PE and PE/ad/PA/EVOH/PA/ad/PE (PE: polyethylene; ad: adhesive; PA: polyamide; EVOH: ethylene vinyl alcohol). The incorporation of PCA-MA resulted in the reduction of the crystallinity index and consequently, a reduction in tensile strength and puncture resistance was experienced. Additionally, a loss of water vapor barrier was observed, and the overall and specific migrations of maleic anhydride to the aqueous and fatty food simulants were below the quantification limit of the methods used. Therefore, they are within the specifications of the current legislation of food contact materials. Overall, although PCA-MA incorporation resulted in some loss of packaging properties, this additive can be considered an attractive alternative to facilitate the recycling process of these complex materials Ver menos