Effect of high-pressure food processing on selected flexible packaging: Structure, physicochemical properties, and migration

Abstract

Different laminated pouches (PET12/Alu7/Ny15/CPP90, PET12/Ny15/CPP90, Ny15/CPP90, and Ny15/LLDPE60) filled with food simulants (3% acetic acid, 20%, and 50% ethanol) at different head spaces (10% and 20%) were subjected to varying process conditions in a 30-liter pilot scale high-pressure processing (HPP) system. Results from appearance, mechanical, and barrier properties revealed that metal-based pouch was more resistant to high-pressure treatment than others. Defects with white opaque areas and lines were observed in approximately 60% of the total transparent pouches, and were more pronounced in samples from improper placement in HPP basket. Ny15/LLDPE60 was the most susceptible to pressure force, which resulted in delamination and improved seal strength and barrier properties. The overall migration values of packaging were slightly increased by HPP and storage time, but, less than 10 mg/dm 2 considered safe by the Commission Regulation (EU) No 10/2011. The study discovered that the primary factor lowering the properties of laminated films was food simulant rather than high-pressure treatment. • HPP resistance of aluminum laminated film was higher than transparent laminated films. • Improper packaging layout and positioning within the HPP basket results in physical defects. • About 60% of total transparent pouches were found to be defective after treatment. • Food simulant was the primary factor deteriorated properties of packaging. • Process compression notably improved seal strength and barrier properties of LLDPE-based film.