Effect of High Pressure Processing on the Preparation and Characteristic Changes of Biopolymer-Based Films in Food Packa
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Effect of High Pressure Processing on the Preparation and Characteristic Changes of Biopolymer-Based Films in Food Packaging Applications Ting Li 1,2 & Liang Zhao 1,2 & Yongtao Wang 1,2 & Xiaomeng Wu 1,2
&
Xiaojun Liao 1,2
Received: 2 August 2020 / Accepted: 30 October 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract High pressure processing (HPP) is an emerging non-thermal food processing technology, which inhibits pathogenic and spoilage microorganisms without significantly compromising the nutritional and organoleptic quality of the food. Flexible petroleumbased materials are often selected as packaging for HPP food, but they pose great threats to the environment. Packagings based on biopolymers are proposed as promising alternatives to address the associated environmental issues. Some studies have investigated the effect of HPP on the morphology, mechanical, thermal, and mass transport properties of the biopolymers. Therefore, it is important to consolidate available information and provide a better understanding of the effects of HPP parameters and the time it applied in the material fabrication process. The main objective of this study is to make a critical literature review on the performance change of biopolymer packaging materials undergoing HPP treatments before and after film-forming and the current knowledge of the effects of different processing conditions on their properties, making the use of biopolymer-based films for HPP food packaging applications feasible. Keywords High pressure processing . Biopolymer . Film-forming solution . Packaging . Antimicrobial packaging
Abbreviations HPP High pressure processing RET Ready-to-eat PET Polyethylene terephthalate PE Polyethylene PP Polypropylene
* Xiaomeng Wu [email protected] Ting Li [email protected] Liang Zhao [email protected] Yongtao Wang [email protected] Xiaojun Liao [email protected] 1
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
2
National Engineering Research Center for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, China
EVOH SPI PVA PLA TiO2 SiOx USDA FDA FSIS
Ethylene-vinyl alcohol Soy protein isolate Polyvinyl alcohol Poly(lactic acid) Titanium dioxide Silicon oxide The United States Department of Agriculture Food and Drug Administration Food Safety and Inspection Service
Introduction In the last decades, a growing demand for hygienic food products with natural flavor and taste with minimal processing has prevailed in the food industry (Joaquín [1]). High pressure processing (HPP), one of the most successful non-thermal technologies in commercial applications, has received intense attention for its potential to inactivate microorganisms without significantly compromising nutritional and organoleptic characteristics [2]. This novel technology applies to the product ranging from 100 to 1000 MPa using pressure-transmitting medium [3], leading to microbial and enzyme inacti
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