Effects of lipid, PET/PE and PA/PE with high-pressure processing. Issue 4 (3rd April 2017)

• Record Type: Journal Article
• Authors: Zhao, Wei; Tang, Yali
• Is Part Of: International journal of food properties. Volume 20:Issue 4(2017)
• Page Start: 801
• Page End: 809
• Publication Date: 2017-04-03
• Subjects: High-pressure processing treatment -- Food simulant -- Acid value -- Mechanical properties -- Barrier properties -- Melting enthalpy; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2016.1181650
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: The mutual effects between food components and packaging materials under high-pressure processing was investigated. Pouches made of Polyethylene terephthalate/Polyethylene and Polyamide/Polyethylene packaging olive oil and glycerol trioleate were subjected to different pressures and holding times, and then stored at 23 ± 2 o C for 40 days. The results proved that there were significant effect between lipid and packaging under high-pressure processing treatment. High pressure would be beneficial to extend food shelf life and affect the enthalpy of fusion of packaging materials, especially when making contact with olive oil which probably acted as a plasticizer to change the polymer structure.