Effect of High-Pressure Food Processing on the Physical Properties of Synthetic and Biopolymer Films |
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| Authors: | MJ Galotto PA Ulloa A Guarda R Gavara J Miltz |
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| Affiliation: | Authors Galotto, Ulloa, and Guarda are with LABEN-CHILE, Packaging Lab, Dept. of Science and Food Technology, Faculty of Technology, Univ. of Santiago de Chile (USACH), Santiago, Chile. Author Gavara is with Inst. de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Burjassot, Valencia, Spain. Author Miltz is with Dept. of Biotechnology and Food Engineering, Technion-Israel Inst. of Technology, Haifa, 32000, Israel. Direct inquiries to author Galotto (E-mail: ). |
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| Abstract: | ABSTRACT: The effect of high-pressure processing on 2 plastic food packaging films, a biopolymer (PLASiOx/PLA) and a synthetic polymer (PET-AlOx), was studied. Samples in direct contact with olive oil, as a fatty food simulant, and distilled water, as an aqueous simulant, were subjected to a pressure of 500MPa for 15 min at 50 °C. The mechanical, thermal, and gas barrier properties of both films were evaluated after the high-pressure processing (HPP) and compared to control samples that have not undergone this treatment. Significant changes in all properties were observed in both films after the HPP treatment and in contact with the food simulants. In both films an induced crystallization was noticed. In the PLASiOx/PLA film the changes were larger when in contact with water that probably acted as a plasticizer. In the PET-AlOx film the changes in properties were attributed to the formation of pinholes and cracks during the HPP treatment. In this film, most of the properties changed more in the presence of oil as the food simulant. |
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| Keywords: | high-pressure processing (HPP) properties of packaging: bio-film synthetic film |
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