Packaging for Nonthermal Food Processing

Min, Sea C.; Zhang, Howard Q.; Han, Jung H.

doi:10.1016/b978-0-12-394601-0.00021-7

Cited by 2 publications

(2 citation statements)

References 81 publications

(54 reference statements)

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“…Foods processed inside the packaging by nonthermal technologies, such as pulsed light, may require changes in the design or in the type of packaging material used to achieve the intended efficiency (Han, 2005; Heinrich et al., 2015), for example, those that undergo light treatments require transparent packaging materials that are transmissible to radiation within the used spectra (Han, 2005; Min, Zhang, & Han, 2014). Therefore, there must be efforts on the part of researchers aiming at understanding the real packaging requisites to package food processed by these technologies.…”

Section: Packaging Materials Requirements For Packaged Foods Treated Wmentioning

confidence: 99%

“…It is also worth noting that smooth surfaces can reduce the effectiveness of the pulsed light treatment, considering that the hydrophobic and reflective nature of the surface leads to the clustering of microbial cells. On the contrary, rough and porous surfaces allow a relatively uniform treatment, although in some cases it may allow some concealment of microbial cells, which protected the cells from the full effect of the PL treatment (Kumar & Han, 2012; Min et al, 2014; Oms‐Oliu, Martín‐Belloso, & Soliva‐Fortuny, 2010).…”

Section: Packaging Materials Requirements For Packaged Foods Treated Wmentioning

confidence: 99%

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Packaging aspects for processing and quality of foods treated by pulsed light

Júnior

Cristianini

Anjos

2020

J. Food Process. Preserv.

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Nonthermal food processing technologies have received a lot of attention in recent years as an alternative to conventional heat treatments. The pulsed light treatment (PL) is mostly applied to prepackaged foods in order to avoid postprocess contamination. However, for PL to fulfill its purpose regarding packaged foods, the packaging must comply with a series of requisites that may result in safer and better-quality foods. This review focuses on packaging material requisites for packaging PL-treated foods. In addition, the influence of PL on the properties of the materials are addressed. Furthermore, aspects regarding decontamination of packages and foods as well as their quality are described. The PL treatment has shown a positive effect on decontamination of packaging, products derived from fruits and vegetables, meat products, dairy products, fish and seafood. In addition, PL often leads to the extension of the food shelf life. Practical applications The treatment of pulsed light has been growing commercially. This processing technology allows the food to be treated inside the packaging. Packaging materials based on polyethylene (PE), polypropylene (PP), polyamide (PA), and poly (ethylene terephthalate) (PET) are generally used in literature studies. Understanding what are the most common materials, the impact of pulsed light on its properties and performance in food processing is essential for the successful use of this promising technology.

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