Packaging aspects for processing and quality of foods treated by pulsed light

Abstract

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