Premium
High‐pressure processing effects on the barrier properties of flexible packaging materials
Author(s) -
Marangoni Júnior Luís,
Alves Rosa Maria Vercelino,
Moreira Christiane Quartaroli,
Cristianini Marcelo,
Padula Marisa,
Anjos Carlos Alberto Rodrigues
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14865
Subject(s) - low density polyethylene , materials science , food packaging , polyethylene , shelf life , active packaging , permeation , distilled water , composite material , food science , chemistry , chromatography , membrane , biochemistry
The aim of this research was to evaluate the influence of high‐pressure processing on the barrier properties of flexible packaging. LDPE/PA/LDPE, LDPE/EVOH/LDPE, PET/LDPE/PA/EVOH/PA/LDPE, PET/Al/PA/PP, and PET printing /PET met /LDPE coex packaging were filled with distilled water, processed by three conditions (600 MPa/25°C/10 min, 600 MPa/90°C/10 min, and 0.1 MPa/90°C/10 min) and evaluated when the barrier to water vapor, oxygen, and light. The different processing conditions had little effect on the water vapor barrier and did not affect the light barrier of the packaging. The biggest changes were in the oxygen barrier, increasing oxygen permeation by 1.15, 2.24, 1.65, and 13.10 times for packaging of LDPE/PA/LDPE, LDPE/EVOH/LDPE, PET/LDPE/PA/EVOH/PA/LDPE, and PET printing /PET met /LDPE coex , respectively, after processing 600 MPa/90°C/10 min, these results were influenced by the synergistic effect of high‐pressure and high‐temperature, indicating that, depending on the process condition and the composition of the packaging materials, the barrier properties may decrease and, as a consequence, cause a reduction in the shelf life of the food. Practical applications The global high‐pressure processed food market is growing. In addition to knowing the effects of this technology on food, it is essential to evaluate packaging materials, since, in most cases, foods are processed and marketed in the same packaging. Studies that address the impact of different processing conditions on the barrier properties of different packaging materials are essential for the best use of this technology, as they can undergo changes that can lead to a reduction in the shelf life of food, which will also depend chemical composition of food and storage conditions (time, temperature, and relative humidity).