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Food-packaging-process interaction: effect of emerging processing technologies and different food simulants on packaging properties

Grant number: 21/04043-2
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): January 01, 2022
Effective date (End): December 31, 2023
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Marisa Padula
Grantee:Luís Marangoni Júnior
Home Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil

Abstract

The demand for emerging food processing technologies is increasingly present in the scientific and industrial environment. These technologies are gaining recognition because in most cases they result in food products with better sensory and nutritional quality than products processed by conventional technologies. Ultrasound processing has been used for extraction, freezing, drying, thermal processes, emulsification, enzymatic and microbiological inactivation. The application of ultrasound in packaged foods is already being considered, since it reduces the risks of post-process contamination. The concept of ultrasound processing in packaged foods is to place the packaged product in an ultrasonic bath, where the ultrasound will be transmitted to the food through a liquid. Therefore, it is important to evaluate which packaging materials can be used to pack food that will be processed by ultrasound. In addition, evaluating the impact that different ultrasound processing conditions can have on the properties and potential of migration, will bring a complete screening for this study. Therefore, the objective of this research is to evaluate the effect of ultrasound processing on the properties of flexible packaging materials. In addition, to evaluate the influence of different food simulants, in order to understand the food-packaging-process interaction mechanism. (AU)

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