Effects of lipid, PET/PE and PA/PE with high-pressure processing

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^oC 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.

KEYWORDS:

• High-pressure processing treatment
• Food simulant
• Acid value
• Mechanical properties
• Barrier properties
• Melting enthalpy

Funding

This research was prepared as part of the project supported by the National Natural Science Foundation of China (Grant No. 31101376, Grant No. 31671909) and supported by “the Fundamental Research Funds for the Central Universities” (JUSRP51406A).

Additional information

Funding

This research was prepared as part of the project supported by the National Natural Science Foundation of China (Grant No. 31101376, Grant No. 31671909) and supported by “the Fundamental Research Funds for the Central Universities” (JUSRP51406A).