High-pressure processing effects on the barrier properties of flexible packaging materials

Author(s)

Marangoni Junior, Luis ^{[1, 2]} ; Alves, Rosa Maria Vercelino ^[1] ; Moreira, Christiane Quartaroli ^[1] ; Cristianini, Marcelo ^[2] ; Padula, Marisa ^[2] ; Anjos, Carlos Alberto Rodrigues ^[2]

Affiliation

^[1] ITAL, Inst Food Technol, Packaging Technol Ctr, CETEA, Campinas - Brazil

^[2] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, Rua Monteiro Lobato, 80 Cidade Univ Zeferino Vaz, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 44, n. 11 SEP 2020.
• Web of Science Citations: 4

Abstract

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 PETprinting/PETmet/LDPE(coex)packaging were filled with distilled water, processed by three conditions (600 MPa/25 degrees C/10 min, 600 MPa/90 degrees C/10 min, and 0.1 MPa/90 degrees 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 PETprinting/PETmet/LDPEcoex, respectively, after processing 600 MPa/90 degrees 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). (AU)

• FAPESP's process: 18/15758-0 - Multi-user equipment approved in grant 2017/50349-0: oxygen permeability measurement system
• Grantee: Luis Fernando Ceribelli Madi
• Support type: Multi-user Equipment Program
• FAPESP's process: 18/15759-6 - Multi-user equipment approved in grant 2017/50349-0: water vapor permeability system measurement
• Grantee: Luis Fernando Ceribelli Madi
• Support type: Multi-user Equipment Program
• FAPESP's process: 17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp)
• Grantee: Eloísa Elena Corrêa Garcia
• Support type: Research Grants - State Research Institutes Modernization Program