Highly processed and ready to eat food keep has been in high demand from the consumers from day to day. Thermal pasteurisation can lead to undesirable sensory changes and there could be a high risk in ingesting pathogenic microbes from lack of proper pasteurisation. High-pressure processing (HPP) could be a new alternative to preserve foods such as fruits, vegetables and fermented foods since it is less aggressive. The influence of HPP for the preservation of fruits, vegetables and fermented foods was proven to be effective towards the physicochemical properties of fruits and vegetables. The paper review in brief the effect of high-pressure process treatment as an alternative food preservation method. Observations were based on the physical and chemical properties such as colour, texture and microbiological counts. This study demonstrated that the quality changes of foods can be preserve through HPP treatments.

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Food packaging is essential for maintaining the quality and safety of food. Excessive food packaging made of plastics could be harmful to the environment. Plastic food packaging takes a long period of time to biodegrade while most of them do not biodegrade and are harmful to the environment. To improve the properties of packaging and extend the shelf-life of packaged food, development of biodegradable food packaging is implemented by using natural and renewable resources for the main materials such as extracts from plants due to its ability to decompose and biodegrade in a short time. In this case, biodegradable polymers and films are needed to reduce the external influence of environment such as oxygen and moisture. In this paper, the usage of red cabbage and rose as pH indicator was introduced through extractions using solvents of ethanol and water. The production of film for packaging incorporates starch and chitosan solution and were compared with commercial packaging. Each of the samples or rose and red cabbage were used for the preparation of film by using hot press method. This paper will examine the results of chemical properties such as interaction in the mixture by using FTIR and biodegradability of the film, mechanical properties like tensile strength, and physical properties like pH, colour and the thickness of the film. Commercial packaging gave a better result in term of tensile strength and biodegradability. It also showed that rose is better than red cabbage in terms of preventing food spoilage. The FTIR results for all samples were quite similar as all the peaks fall into a single bond region.

In developing countries, food spoilage and increase in pollution of solid waste, especially from food packaging. Basically, this problem does not only affect the damaging to human being, but also towards environment. Purple cabbage that contain high amount of anthocyanin can be utilized in food packaging production as it bring unlimited number of economic and environmental benefits to the industrial of food. The purposes of this research are to extract anthocyanin pigment in purple cabbage and to study the effect of anthocyanin in food packaging towards storage condition, food product and mechanical properties. Two different types of solvents were used to compare the amount of anthocyanin extracted. Fourier transform infrared (FTIR) and UV-vis region spectra showed compatibility of anthocyanin in plastic film matrix. Based on the effect on food sample, the pH indicator film showed color changes from purple to pink, whereas for the effect of storage; when temperature increases, the physical properties of deteriorates. Overall, pH indicator films that contain anthocyanin from purple cabbage extract has high potential to be used as one of the material in food packaging in order to detect food spoilage since they have reliable response to pH and temperature.