Abstract: Consumer preferences towards high quality and more fresh-like food products are leading to the substitution of the traditional thermal treatments by other emerging preservation technologies, e.g. high pressure processing (HPP), among others [1]. The application of high pressure to a food product during a short period of time results in enzyme deactivation and reduction of microorganisms, effects which are intensified when the process is combined with temperature (40-75 ºC) [2].
Once packaged, food products are pressurized at 300-800 MPa for several minutes. Selecting the correct packaging material is crucial, since the packaging material needs to be flexible enough to withstand the compression forces, while maintaining physical integrity [3].
Ideally, HPP should not affect neither the integrity of the package nor the food quality/safety to any degree, including barrier and mechanical properties, flavour scalping or migration phenomenon. However, recent research has demonstrated that this may not be the case for at least some composite flexible structures [4], while for other structures there are very few studies.
HPP is technically mature, but still it has to be demonstrated that the process is robust and scalable to allow a sufficient adaptation to the various manufacturing conditions in the food industry. The combination of active packaging materials with new processing technologies (HPP) could cover different demands in packaging industry. Increase in distribution distances, longer storage times, different food storage requirements or consumer demands for less processed foods with improved shelf life are some of the driving changes in retail and distribution practices that are boosting this research.
In the present study, a coextruded film LDPE-EVOH-LDPE commonly used for food applications has been manufactured containing 3% tocopherol as active substance on both LDPE layers. The effect of HPP treatment on the release of tocopherol from the film to olive oil has been evaluated.