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

Júnior, Luís Marangoni; Alves, Rosa Maria Vercelino; Moreira, Christiane Quartaroli; Cristianini, Nello; Padula, Marisa; Anjos, Carlos Alberto Rodrigues

doi:10.1111/jfpp.14865

Cited by 18 publications

(8 citation statements)

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“…The package properties calculation on the basis of the sorption parameters revealed that the increase in temperature led to an increase in the permeability of materials. Such variation may be attributed to differences in the structure and morphology of packaging films, as well as a dependence on temperature as reported by Marangoni et al 48 Furthermore, rise in temperature create more spaces in the polymeric structure of packaging material 20 and loosens the structure because of the greater mobility of molecules resulting in high permeability. Othman et al 49 postulated the similar effect of temperature variation on the permeability of film from potato peel.…”

Section: Discussionmentioning

confidence: 92%

Moisture sorption isotherms characteristics for shelf‐life prediction of peanuts (Arachis Hypogaea L.)

2023

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BACKGROUND:The spring grown peanut varieties J87 and TG37A are prone to quality deterioration as a result of high temperature and relative humidity during harvesting. Thus, the sorption isotherms of peanut varieties were evaluated at 25, 35 and 45 °C and the water activity (a w ) range of 0.110-0.975 aiming to predict the suitable storage conditions, packaging material and shelf-life. RESULTS:The equilibrium moisture content (EMC) increased with increased a w and isotherms of type II were observed. The monolayer moisture content varied between 3.135% and 4.235% for J87 and between 3.906% and 5.640% for TG37A variety. The experimental data were fitted to seven mathematical models. The variations in correlation coefficients were in the range 0.879-0.992 and in root mean square were in the range 0.055-1.988. On the basis of statistical parameters, Guggenheim Anderson de Boer and Double Log Polynomial were considered to be best fitted models. At a w of 0.6, critical moisture content (CMC) was 7.59%, 7.060% and 5.89% for J87 and 9.06%, 8.904% and 7.80% for TG37A at 25, 35 and 45 °C, respectively. The shelf-life prediction model provided that the aluminum packages had the maximum predicted shelf-life of around 1779 days for TG37A and 1077 days for J87 variety at 25 °C with an initial moisture content of 5.91% and 4.81%, respectively. CONCLUSION: The EMC and CMC evaluated from sorption study provided the basis for determination of package properties and shelf life. Aluminum packages had the minimum water vapor transmission rate and permeability. Hence, peanuts packaged in these bags and stored at 25 °C and 75% relative humidity had the potential to attain the maximum storage life.

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Section: Discussionmentioning

confidence: 92%

Moisture sorption isotherms characteristics for shelf‐life prediction of peanuts (Arachis Hypogaea L.)

2023

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“…O 2 and CO 2 ), so that there may be an increase in O 2 content inside the packaging medium with storage time, favouring the development of lipid oxidation. In the case of B‐2 and B‐3 fish, this effect could be more important on the basis that previous HPP has been reported to increase the permeability of most packaging materials throughout subsequent storage (Bull et al ., 2010; Marangoni Júnior et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

Inhibition of lipid damage in refrigerated salmon (Oncorhynchus kisutch) by a combined treatment of CO₂ packaging and high‐pressure processing

Zhang

Pérez‐Won

Tabilo‐Munizaga

et al. 2021

Int J of Food Sci Tech

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Summary The effect of a previous combined treatment (CO2‐enriched modified atmosphere packaging, MAP and high‐pressure processing, HPP, 150 MPa/5 min) on lipid stability of refrigerated (10 days/4 °C) salmon (Oncorhynchus kisutch) was studied. The following processing conditions were compared: B‐0 (fish without MAP or HPP), B‐1 (fish packaged under MAP and without HPP), B‐2 (fish subjected to HPP without MAP) and B‐3 (fish subjected to MAP and HPP). An inhibitory effect (P < 0.05) on lipid hydrolysis and oxidation was obtained by the presence of CO2 in the packaging medium; values detected at day 10 for B‐0 and B‐1 fish were 80.72 and 49.61 (g free fatty acids, FFA, kg−1 lipids), 6.14 and 2.81 (meq active oxygen kg−1 lipids; peroxide value), 5.05 and 3.10 (mg malondialdehyde kg−1 muscle), and 5.56 and 2.70 (fluorescence ratio), respectively. Furthermore, inhibition of lipid damage was observed for HPP alone; values detected at day 10 for B‐2 fish were 76.24 (g FFA kg−1 lipids) and 5.28 (meq active oxygen kg−1 lipids). The lowest average values for lipid hydrolysis and oxidation were obtained in samples corresponding to the combined treatment (B‐3 batch), differences being significant (P < 0.05) at day 10 for FFA (41.43 g kg−1 lipids), peroxide (1.84 meq kg−1 lipids) and fluorescence (2.50) values.

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“…In order to optimize preservation processes and minimize product handling, HPP is usually applied to previously packed food. The food packaging film could stand the strong mechanical force during HPP treatment (Marangoni Junior et al, 2020; Marangoni Júnior, Cristianini, Padula, & Anjos, 2019). Our previous studies have shown that the microstructure, barrier properties, and thermal properties of PLA/nano‐silver composite film could be improved after 200 MPa high pressure treatment (Fan et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

The performance changes and migration behavior of PLA/nano‐silver composite film by high‐pressure treatment in food simulation solution

Liu

Zhu

Fan

et al. 2022

Journal of Food Safety

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Polylactic acid (PLA) is one of the most promising biodegradable materials, which can reduce the environmental pollution caused by food and material industry. The effect of the addition proportion of nano‐silver and different food simulant on the migration and the performance changes of film during migration were evaluated, revealing the association between the performance changes and nano‐silver migration. The results showed that nano‐silver had the largest migration amount and the fastest migration rate in 4% (v/v) acetic acid solution, followed by 50% (v/v) ethanol solution, and the lowest in isooctane solution. Performance changes were affected by the compatibility of silver nanoparticles and PLA, and the strength of the interaction between the film and acetic acid. Performances of composite film deteriorated during high proportions of nano‐silver addition and long soaking. Adding a small amount of nano‐silver to the composite was the effective method considering the balance between good performances and migration.

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

Abstract: The aim of this research was to evaluate the influence of high-pressure processing on the barrier properties of flexible packaging.

Cited by 18 publications

References 30 publications

Moisture sorption isotherms characteristics for shelf‐life prediction of peanuts (Arachis Hypogaea L.)

Moisture sorption isotherms characteristics for shelf‐life prediction of peanuts (Arachis Hypogaea L.)

Inhibition of lipid damage in refrigerated salmon (Oncorhynchus kisutch) by a combined treatment of CO₂ packaging and high‐pressure processing

The performance changes and migration behavior of PLA/nano‐silver composite film by high‐pressure treatment in food simulation solution

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

Abstract: The aim of this research was to evaluate the influence of high-pressure processing on the barrier properties of flexible packaging.

Cited by 18 publications

References 30 publications

Moisture sorption isotherms characteristics for shelf‐life prediction of peanuts (Arachis Hypogaea L.)

Moisture sorption isotherms characteristics for shelf‐life prediction of peanuts (Arachis Hypogaea L.)

Inhibition of lipid damage in refrigerated salmon (Oncorhynchus kisutch) by a combined treatment of CO2 packaging and high‐pressure processing

The performance changes and migration behavior of PLA/nano‐silver composite film by high‐pressure treatment in food simulation solution

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Product

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Inhibition of lipid damage in refrigerated salmon (Oncorhynchus kisutch) by a combined treatment of CO₂ packaging and high‐pressure processing