Packaging for high‐pressure processing, irradiation, and pulsed electric field

Pascall, Melvin A.

doi:10.1002/9781119126881.ch6

Cited by 2 publications

(2 citation statements)

References 14 publications

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“…Silver nanoparticles (nano-Ag) have been used in food packaging applications due to the remarkable antibacterial properties and high thermal stability. Since HPP can cause changes to the morphology of the polymeric materials, the mass transfer of permeants in the material or from the food to the material should be considered [ 123 , 124 ]. The addition of nano-Ag could impact the microstructure, and thus improve the thermal, mechanical and barrier properties of the PLA nanocomposite film treated with HPP [ 125 ].…”

Section: Impact Of Non-thermal Food Processing On Selected Packaging ...mentioning

confidence: 99%

Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials

et al. 2022

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In the last decade both scientific and industrial community focuses on food with the highest nutritional and organoleptic quality, together with appropriate safety. Accordingly, strong efforts have been made in finding appropriate emerging technologies for food processing and packaging. Parallel to this, an enormous effort is also made to decrease the negative impact of synthetic polymers not only on food products (migration issues) but on the entire environment (pollution). The science of packaging is also subjected to changes, resulting in development of novel biomaterials, biodegradable or not, with active, smart, edible and intelligent properties. Combining non-thermal processing with new materials opens completely new interdisciplinary area of interest for both food and material scientists. The aim of this review article is to give an insight in the latest research data about synergies between non-thermal processing technologies and selected packaging materials/concepts.

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Section: Impact Of Non-thermal Food Processing On Selected Packaging ...mentioning

confidence: 99%

Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials

et al. 2022

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“…The package material for HPP should be suitably selected for high‐pressure technology so that it does not fail by rupture or deform the treated product (Guillou et al., 2017). Aseptic, flexible, or semi‐rigid packaging materials are often used for HPP processing (Kumar & Han, 2012; Morris et al., 2007; Pascall, 2018).…”

Section: Introductionmentioning

confidence: 99%

High pressure processing for raw meat in combination with other treatments: A review

Rajendran

Mallikarjunan

O’Neill³

2021

Food Processing Preservation

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High pressure processing (HPP) is a well‐known technology for nonthermal pasteurization of food materials. High pressures above 100 MPa is proven to cause microbial destruction in food. It has been employed in the treatment of meat and meat products in several commercial industries. When considering raw meat preservation, increasing the pressure beyond 400 MPa results in significant quality degradation including color and textural changes. HPP in combination with other technologies help in achieving a reduction in pathogens below 1 log CFU/g of meat. This review analyzes the effect of HPP with salt, mild heat treatment, plant extracts, essential oils, and antimicrobials on the microbial safety of raw meat with a major focus on microbes such as Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and Lactic Acid Bacteria. Quality changes (texture, color, and lipid oxidation) in the raw meat while achieving the required pathogen reduction using these methods are also discussed. The review helps in understanding how HPP in combination with other hurdle technologies can be used to provide microbiologically safe raw meat for different end‐users. Novelty impact statement High pressure processing is a successful nonthermal processing technology that is employed in meat processing industries. Use of combination technologies with HPP had synergistic effect on reducing microbial load in raw meat. Investigation on applying multiple hurdles with HPP in a cost‐effective way could help in the successful application of the technology for meat preservation.

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Packaging for high‐pressure processing, irradiation, and pulsed electric field

Cited by 2 publications

References 14 publications

Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials

Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials

High pressure processing for raw meat in combination with other treatments: A review

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