Effect of Novel Food Processing Methods on Packaging: Structure, Composition, and Migration Properties

Abstract

Classical stabilization techniques (thermal treatments) usually involve food to be packed after being processed. On the contrary and increasingly, novel food processing methods, such as high pressure or microwaves, imply that both packaging and foodstuff undergo the stabilization treatment. Moreover, novel treatments (UV light, irradiation, ozone, cold plasma) are specifically used for disinfection and sterilization of the packaging material itself. Therefore, in the last several years a number of papers have focused on the effects of these new treatments on food-packaging interactions with a special emphasis on chemical migration and safety concerns. New packaging materials merged on the market with specific interest regarding the environment (i.e. bio-sourced materials) or mechanical and barrier properties (i.e. nanocomposites packaging materials). It is time to evaluate the knowledge about how these in-package food technologies affect food/packaging interactions, and especially for novel biodegradable and/or active materials. This article presents the effect of high pressure treatment, microwave heating, irradiation, UV-light, ozone and, cold plasma treatment on food/packaging interactions.

Keywords:

• food/packaging interactions
• biodegradable materials
• high pressure process
• microwave cooking
• cold plasma
• novel food processing methods

ACKNOWLEDGMENT

This study has been carried out with the financial support from the Commission of the European Communities, Framework 6, Priority 5, “Food Quality and Safety,” Integrated Project Novel Q FP6-CT-2006-015710. Although the project's information is considered accurate, no responsibility will be accepted for any subsequent use thereof. The European Community accepts no responsibility or liability whatsoever with regard to the presented material, and the work hereby presented does not anticipate the Commission's future policy in this area.