The effect of high‐pressure food processing on the sorption behaviour of selected packaging materials

Abstract

The sorption behaviour and flavour-scalping potential of selected packaging films in contact with food simulant liquids (FSLs) (ethanol and acetic acid solutions) were evaluated after high-pressure processing (HPP). The films used were monolayer polypropylene (PP), a multilayer (polyethylene/nylon/ethylene vinyl alcohol/polyethylene: PE/nylon/EVOH/PE), film and a metallized (polyethylene terephthalate/ethylene-vinyl acetate/linear low-density polyethylene: metallized PET/EVA/LLDPE) material. D-limonene was used as the sorbate and was added to each of the FSLs. After HPP treatment at 800 MPa, 10 min, 60°C, the amount of Dlimonene sorbed by the packaging materials and the amount remaining in the FSL was measured. Untreated controls (1 atm, 60°C and 40°C) were also prepared. Extraction of the D-limonene from the films was performed using a purge/trap method. D-limonene was quantified in both the films and the FSL, using gas chromatography (GC). The results showed that D-limonene concentration, in both the films and the food simulants, was not significantly affected by HPP, except for the metallized PET/EVA/LLDPE. Significant differences in D-limonene sorption were found in comparison with the control pouches. The results also showed that changes in temperature significantly affected the sorption behaviour of all films.

Polymeric-Based Food Packaging for High-Pressure Processing

“…During pressurization, the packaged product undergoes isostatic compression by the pressure-transmitting fluid, causing a package volume reduction (compressibility) of up to 19% depending on the final pressure and temperature reached [6,43,56]. Table 2 shows the compressibility of pure water at various temperatures.…”

“…At least one interface in the package should be flexible enough to transmit the pressure. Therefore, rigid metal, glass, some plastic containers, or paper board-based packages are not recommended, as they deform irreversibly or tend to fracture under the compressive forces [6,43]. When the treatment of packaging materials is involved in the process, it is important to study the safety of the material, the possible formation of compounds that could influence the odor and taste of foods and the effects of treatment on mechanical and physical properties of the packaging material, e.g., strength and barrier properties.…”

Influence of ultra‐high pressure sterilization on the structure of polymer films

“…The work on polymeric fi lms to date has centred on their mechanical and barrier properties. [8][9][10][11] Caner 12 noticed no signifi cant changes in the sorption of D-limonene in polypropylene (PP) single-layer fi lms and a range of multilayer fi lms based around poly(ethyleneterephthalate) (PET) and polyethylene (PE). However, they do remark that metallized fi lms show reduced performance after UHP treatment.…”

Effect of high‐pressure food processing on the mass transfer properties of selected packaging materials

“…Some of such products have already been commercialized. 4 The governing principles of HPP are based on the assumption that foods experiencing high pressure (HP), in a closed vessel, follow the isostatic rule, regardless of their size or shape. The isostatic rule states that pressure is instantaneously and uniformly transmitted throughout a sample whether in direct contact with the pressurizing medium or hermetically sealed in a fl exible package, and that the time required for HPP is independent of the sample size.…”