Pressure-assisted thermal sterilization of avocado puree in high barrier polymeric packaging

The aim of this study was to examine the influence of pressure-assisted thermal sterilization (PATS) on properties of polymeric packaging and packaged avocado puree. High pressure of 600 MPa and initial vessel temperature of 90 °C were used over 5 min processing time. We used two high barrier film pouches: Film A-(PE/PA6//EVOH//PA6/PE) and film B-(AlOx-coated PET//AlOx-coated PET//PA//CPP). Oxygen transmission rates (OTR) changed from 0.16 ± 0.07 to 3.24 ± 0.52 cm3/m2.day for film A after processing while OTRs were not detected for film B. Water vapor transmission rates (WVTR) changed from 3.72 ± 0.06 to 4.97 ± 0.14 g/m2.day for film A and 0.11 ± 0.02 to 0.62 ± 0.0.6 g/m2.day for film B. The dissolved oxygen in packaged avocado puree reduced from 21% to 3% after PATS for both films. Reduced oxygen level in packaged avocado may help extend its shelf life. Dielectric properties and X-ray diffraction helped explain PATS induced changes in film barrier properties. The total chlorophyll, greenness, and lightness decreased significantly (p < 0.05) after PATS. The thiobarbituric acid activity reduced after PATS. PATS showed potential to produced shelf-stable avocado puree; however, shelf-life studies are needed to further develop PATS process.