Food-Package-Processing relationships in emerging technologies: Ultrasound effects on polyamide multilayer packaging in contact with different food simulants

•The effect of ultrasound technology was studied for two packages and foods.•Ultrasound decreases the heat sealing tensile strength of Film A.•Ultrasound increases the water vapor transmission rate of Film B.•Structural changes in packaging were not observed after ultrasound.•Polyamide multilayer packaging is suitable for low temperature ultrasound processing.