effect of high pressure processing on properties of packaging films used in food industry

nowadays, consumers demand safe and minimally processed foodstuffs without additives and with extended shelf life. as high-pressure processing is used increasingly for the treatment of packed products, different packagings has been investigated with respect to their structural behaviour and stability under high-pressure processing. various defects may ocuure due to high pressure processing such as delamination, increasing the permeability and changing the mechanical and thermal properties and crystallinity and in some cases, these changes may cause limitations in applying the packaging for high pressure treatments. therefore, packaging materials need to show sufficient flexibility and resilience to compensate the high pressure and maintain it’s integrity and yet be able to transfer the pressure to the foodstuff and has the minimum disadvantages on functional properties of packaging polymers.