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Nonthermal food processing technologies have received a lot of attention in recent years as an alternative to conventional heat treatments. The pulsed light treatment (PL) is mostly applied to prepackaged foods in order to avoid postprocess contamination. However, for PL to fulfill its purpose regarding packaged foods, the packaging must comply with a series of requisites that may result in safer and better‐quality foods. This review focuses on packaging material requisites for packaging PL‐treated foods. In addition, the influence of PL on the properties of the materials are addressed. Furthermore, aspects regarding decontamination of packages and foods as well as their quality are described. The PL treatment has shown a positive effect on decontamination of packaging, products derived from fruits and vegetables, meat products, dairy products, fish and seafood. In addition, PL often leads to the extension of the food shelf life. Practical applications: The treatment of pulsed light has been growing commercially. This processing technology allows the food to be treated inside the packaging. Packaging materials based on polyethylene (PE), polypropylene (PP), polyamide (PA), and poly (ethylene terephthalate) (PET) are generally used in literature studies. Understanding what are the most common materials, the impact of pulsed light on its properties and performance in food processing is essential for the successful use of this promising technology. [ABSTRACT FROM AUTHOR]

This study aimed to elaborate a mixed mango and carrot juice processed thermally and by high isostatic pressure (HIP) added L. plantarum. L. plantarum caused a decrease in pH and increase in acidity of the juices, but did not change the antioxidant capacity (AC), and α‐ and β‐carotene contents. HIP maintained the microbiological quality, whereas the pasteurized juices showed high psychrotrophic counts after 35 storage days. HIP did not influence the AC, whereas the pasteurized juices showed a decrease in AC and a 30% reduction in carotenoid contents. Pasteurization reduced the polyphenoloxidase and peroxidase activities and HIP promoted a reduction in polyphenoloxidase activity but increased the peroxidase activity (~30%). Mixed juices presented good sensory acceptance (HIP juice showed the highest score). Thus, HIP showed to be more effective than thermal process, the matrix proved to be capable of maintaining the L. plantarum viability, and could be an alternative for dairy products. Practical applications: The results showed that the production of the probiotics mixed juices processed by high pressure is industrially interesting, since this process was able to better preserve sensory and nutritional characteristics of the juices compared to the thermal process. In addition, this probiotic product emerges as an alternative for vegetarian's individuals who have diets with cholesterol restriction or allergy and/or intolerance to dairy products. Furthermore, due the effectiveness of applied conservation processes and biopreservation, these products were safe for consumption during the assessed refrigerated storage period. [ABSTRACT FROM AUTHOR]

ABSTRACT The aim of this work was to study the proximate analysis and thermo-physical properties of a high-moisture, low-acid pet food, commercially destined to small animals. The product is composed of meat chunks in a meat loaf background, thermally processed through sterilization. The thermal inactivation characteristics of Clostridium sporogenes, a target microorganism, were also determined. Thermal conductivity, specific heat, density and thermal diffusivity values determined for the meat chunks were 0.34 W/(m*K), 2.91 kJ/(kg*K), 1,082.9 kg/m3 e 1.08·10−7 m2/s, respectively. For the meat loaf, the thermal conductivity, specific heat, density and thermal diffusivity values were 0.46 W/(m*K), 3.41 kJ/(kg*K), 1,002.0 kg/m3 and 1.36·10−7 m2/s, respectively. Thermal inactivation of C. sporogenes followed a first-order kinetic reaction. The D110C, D115C e D118C values were 20.7, 9.7 and 6.1 min, respectively, with z of 15.0C (meat chunks); and 20.3, 9.5 and 6.3 min, respectively, with z of 15.6C (meat loaf). PRACTICAL APPLICATIONS The commercial pet food importance is growing, although the available data for process design are still rare. Data scarcity makes process comparison and design difficult as well as new product development. High-moisture pet food obtained from meat emulsion has characteristics and composition similar to meat products, being processed by thermal sterilization to guarantee safety and preservation. The results obtained at the present work can contribute for future studies of food and pet food thermal processes. Moreover, it can be directly used for processing design. [ABSTRACT FROM AUTHOR]