This study investigated the migration of 1,2-propanediol (PG) through selected food packaging ®lms exposed to high-pressure processing (HPP). Pouches made from these materials were ®lled with 95% ethanol as a food-simulating liquid. These packages were then processed using a pilot-scale high-pressure food processor at 400, 600 and 827 MPa and 30, 50 and 75°C for 10 min. Controls were processed at similar temperatures and times, but at atmospheric pressure. To investigate any structural changes to these ®lms during HPP, water was used as the food simulant at temperatures of 30, 75, 85, 90 and 95°C and at pressures of 200, 400, 690 and 827 MPa. No detectable PG migration into the polyester/nylon/ aluminium (Al) polypropylene (PP) meal-ready-to eat (MRE)-type pouches was observed. PG migration into the nylon/ethylene vinyl alcohol (EVOH)/PE (EVOH) pouches was similar at 30, 50 and 75°C after 10 min under atmospheric pressure. However, PG migration into the EVOH pouches signi®cantly decreased when treated with high pressure at 30, 50 and 75°C. At 75 and 50°C, the PG migration was signi®cantly higher than the amounts detected at 30°C. Visible signs of delamination between the polypropylene (PP) and aluminum (Al) layers were observed in the MRE pouches processed at !200 MPa and 90°C for 10 min. This delamination appeared to occur between the PP and Al layers. The differential scanning calorimetric analyses and Fourier transform infrared (FTIR) spectra were similar for the high-pressure treated pouches when compared to their respective controls. This indicated that there were no HPP-induced molecular changes to the treated pouches. Results from this study should be useful to HPP users for predicting PG migration trends and in deciding the selection of appropriate packaging materials for use under similar processing conditions.
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