{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T14:54:24Z","timestamp":1788188064580,"version":"build-2803163510"},"reference-count":37,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100011111","name":"Nofima","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100011111","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,12]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>The aim of this study was to evaluate if high barrier recyclable material polyethylene\/ethylene vinyl alcohol (PE\/EVOH) can be an alternative non\u2010recyclable polyamides (PA)\/PE laminate and also if high barrier is required or recyclable PE material with low barrier properties is good enough to maintain the quality of thermally processed mashed potato and ground carrot. The oxygen transmission rate (OTR) of the PA\/PE and PE films decreased after heat treatment, while no change was observed for PE\/EVOH films. Food contact did not impact the OTR of PA\/PE and PE\/EVOH films, while the OTR of PE films decreased. The water vapor transmission rate (WVTR) of PA\/PE and PE\/EVOH films increased after heat treatment. In general, the WVTR of films increased after food contact. The tensile strength of all films was only reduced up to 3\u20134\u00a0weeks of food contact. After 10\u00a0weeks, the PE film showed significantly lower hue values and a larger total color difference than the two other films. Light exposure reduced the hue values and increased total color difference after 6\u00a0weeks of storage. The odor and flavor of both mashed potatoes and ground carrots were affected by light exposure. The mashed potato showed a slight reduction in freshness\u2010odor for all materials with storage time. For flavor, mashed potato and ground carrot showed similar trends; flavor was scored unacceptable when packaged in PE films after 6\u00a0weeks, but when packaged in PA\/PE and PE\/EVOH films, the flavor was still acceptable after 10\u00a0weeks of storage.<\/jats:p>","DOI":"10.1111\/1750-3841.17486","type":"journal-article","created":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T23:00:01Z","timestamp":1733094001000},"page":"9466-9482","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Recyclable and non\u2010recyclable packaging films with different barrier properties: Effect of processing and storage time on quality of mashed potato and ground carrot"],"prefix":"10.1111","volume":"89","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2988-1502","authenticated-orcid":false,"given":"Nusrat","family":"Sharmin","sequence":"first","affiliation":[{"name":"Department of Food Safety and Quality, Nofima \u2013 Norwegian Institute of Food Fisheries and Aquaculture Research  \u00c5s Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bj\u00f8rn Tore","family":"Rotabakk","sequence":"additional","affiliation":[{"name":"Department of Processing Technology, Nofima \u2013 Norwegian Institute of Food Fisheries and Aquaculture Research  \u00c5s Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Magnhild Seim","family":"Gr\u00f8vlen","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality, Nofima \u2013 Norwegian Institute of Food Fisheries and Aquaculture Research  \u00c5s Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hanne","family":"Larsen","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality, Nofima \u2013 Norwegian Institute of Food Fisheries and Aquaculture Research  \u00c5s Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Torstein","family":"Sk\u00e5ra","sequence":"additional","affiliation":[{"name":"Department of Processing Technology, Nofima \u2013 Norwegian Institute of Food Fisheries and Aquaculture Research  \u00c5s Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marit Kvalv\u00e5g","family":"Pettersen","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality, Nofima \u2013 Norwegian Institute of Food Fisheries and Aquaculture Research  \u00c5s Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,12]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.5772\/intechopen.110043"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.eurpolymj.2014.12.011"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2011.12.004"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-415923-5.00027-7"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.memsci.2017.06.031"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/polym6123019"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750\u20103841.2011.02445.x"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/pts.807"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1002\/appl.202200065"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390903001768"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/app.34313"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1002\/pts.519"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.polymdegradstab.2017.02.003"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.memsci.2010.02.049"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1080\/15583724.2017.1394323"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1002\/jbm.a.37269"},{"key":"e_1_2_8_18_1","volume-title":"Permeability properties of plastics and elastomers: A guide to packaging and barrier materials","author":"Massey L. 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