Recently,ultra-high pressure processing has been introduced and suggested as a food preservation technology,and it could maintain the nutritional attributes and authentic sensory properties.However,some studies have shown that as a result of the strong mechanical force formed during the high-pressure treatment,the reducing of volume and increasing of temperature of the system may have impact on the structure and permeability of the plastic packaging films,and then affect the self-life and quality of the packaged food.In the light of published literatures,the effect of UHP on structure and physicochemical properties of plastic packaging films will be reviewed.
