Packaging under pressure: Effects of high pressure, high temperature processing on the barrier properties of commonly available packaging materials

• Published in: Innovative food science & emerging technologies Vol. 11; no. 4; pp. 533 - 537
• Main Authors: Bull, M.K., Steele, R.J., Kelly, M., Olivier, S.A., Chapman, B.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2010
• Subjects: Aluminum base alloys; Barrier properties; Barriers; Cosmetics; Flexible packaging; Foils; Foods; High pressure thermal processing; Oxides; Packaging; Shelf life; Sterilization; High pressure thermal processing; Barrier properties; Flexible packaging; Sterilization
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2010.05.002

High pressure thermal (HPT) processing has the potential to deliver quality benefits to a range of processed foods. By exploiting the rapid temperature increase/decrease that accompanies pressurization/depressurization, commercial sterilization of foods can potentially be achieved by HPT with an overall reduced thermal exposure compared with conventional thermal processing technologies. High pressure thermal sterilization (HPTS) of foods is yet to be commercialized, but during development of the technology some potential limitations have been raised about the suitability for HPTS of commercially available packaging materials developed for retort processing. Key requirements of packaging materials for thermally processed foods are the preservation of oxygen and water barriers during processing and for the duration of the shelf life of the food. We examined the barrier properties after HPT processing of eleven commercially available packaging materials developed for conventional thermal sterilization processes. We found that the barrier properties of vapor-deposited oxide and nylon containing films were compromised by the combination of high pressure (600 MPa) and high temperature (∼ 110 °C) which would be reasonably expected to be required to render food commercially sterile by HPT processing. However, the barrier properties of aluminium foil and PVDC–MA containing films were not significantly affected by HPT processing. All materials suffered cosmetic deformation of the outer surface to some degree and mechanisms for these changes are proposed. Information on the barrier properties of flexible packaging suitable for foods sterilized by HPT processing has been scarcely reported. This study provides information on the barrier properties of commercially available, retortable films processed under high pressure/high temperature conditions and identifies candidate packaging based on barrier performance.