Mechanisms of Moisture Sorption in Barrier Polymers Used in Food Packaging: Amorphous Polyamide vs. High‐Barrier Ethylene‐Vinyl Alcohol Copolymer Studied by Vibrational Spectroscopy

The nature of the association between sorbed water and two high‐barrier hydrophilic polymers used in oxygen‐sensitive food packaging, and exhibiting opposite oxygen barrier behavior in the presence of moisture, has been studied by FT‐Raman and FT‐Infrared spectroscopy. The polymers considered in this work were an ethylene‐vinyl alcohol copolymer with superior oxygen barrier properties (32 mol‐% of ethylene EVOH) and an amorphous polyamide (aPA). The results revealed that for the latter glassy amorphous polymer, water molecules associate with the C?O and N? H groups of the ca. 10% “free” amide moieties, being the excess sorbed water self‐associated in clusters; thus, moisture sorption does not appear to disrupt the originally present hydrogen‐bonded amide groups. This “unusual” behavior leads to an overall increase in the extension of the hydrogen‐bonding, which may help explain the lower oxygen permeability displayed by the aPA with increasing relative humidity on the basis of the known free‐volume competing mechanism. Differently, water sorption appears to progressively disrupt the strong polymer self‐association present in the very efficient high‐barrier semicrystalline EVOH material by hydrogen‐bonding to hydroxyl groups, hence leading to the well‐known highly plasticized rubbery structure with much lower intermolecular cohesion and oxygen barrier.

FT‐IR spectra of severely dried, dry (dotted), and water‐equilibrated (thicker line) aPA in the range 2 600–3 800 cm^?1.