A review on recent developments in the use of biopackaging in the food industry as can be seen to conserve our environment for future generations in line with the UN SDGs.

2. OBJECTIVE OF SEMINAR

3. OUTLINE

6. (Davidovic and
Savic, 2010).

8. SYMBOLS USED IN BIOPACKAGING
MATERIALS
Green dot
symbol
Modus Loop
Biodegradable products
Institute certified symbol
United States Department
of Agriculture

9. Source : (Weber, 2000)

10. (Khanna and Srivastava, 2005)

14. NOTABLE DEVELOPMENT/ ADVANCEMENT
 PRODUCTION OF BIOPLASTIC COCA- COLA CONTAINER
(Not yet commercialized Internationally)

15. EDIBLE FILM MEAT PACKAGING
oResearchers in the Food Packaging Group, Department of Food
and Nutritional Sciences, University College Cork, Ireland, have
developed several functional, biopolymer based,
edible/biodegradable films over the last few years,
oThese were synthesized from gelatine , whey protein Isolate, &
sodium alginate .
oThe application in fresh Meat packaging which was reported to ;
 Increase cooking yield by 12 per cent.
Decrease moisture loss by seven per cent during storage (-18°C,
60 days).
Improve product flavour and juiciness.
NOTABLE DEVELOPMENT/ ADVANCEMENT

16.  Functional properties eg; edible films,
Antimicrobial properties
 Environmental sustainability – recyclability,
biodegradability, compostability, renewable
sources, Reduces plastic pollution.
 Reduced emissions of CO 2.
 Less energy to produce.
 Reduced dependence on oil.

17. LIMITATIONS IN THE USE OF
BIOPACKAGING MATERIALS
Source (Anita et al., 2017)

19. The food industry has seen great advances in the packaging
sector since its inception and is currently said to be the bone
and bane of this sector
Active and intelligent innovations focused
on extending shelf-life, controlling microbial growth,
respiration rates, flavours, etc.
 Biopackaging would surely pose a threat to conventional
plastics as can be seen from the widening application of
starch based polymers,PLA and PHAs in the food system.
 More studies, research, and funding &policy enactment is
greatly needed for development in this field.
 As food scientists, we could pursue further studies in this
area as the future holds a great deal in terms of
biopackaging.

20. REFERENCES
 Chowdhury, T., and Das, M. (2010). Moisture Sorption Isotherm and Isosteric Heat of Sorption
Characteristics of Starch Based Edible Films containing Antimicrobial Presevative. International
Food Research Journal., 17, 601–614.
 Davidovi c´, A., and Savi c´, A. (2010). Microbial Production of Bio -Degradable Polymers.
Tehnologica Acta, 3: 3 –13 (in Croatian).
 FAO , (2016): Bio-based food packaging in Sustainable Development ; Challenges and
opportunities to utilize biomass residues from agriculture and forestry as a feedstock for bio-
based food packaging.
 Malathi, A.N (2012) : Biodegradable Films for Food Packaging (Seminar)
 Ivankovic´, A., Zeljko, K., Talic´, S., Martinovic´, B.A., Lasic´ M. (2017) .Biodegradable
Packaging in the Food Industry , Journal of Food Safety and Food Quality 68, 23–52.
 Krasnova, I., Dukalska, I., Seglina, D., Misina I., and Karklina, D. (2013). Influence of Anti-
Browning Inhibitors and Bio- Degradable Packaging on the Quality of Fresh-Cut Pears. Proc.
latv. Acad. sci., section b, 67: 167.
 Peelman, N., Ragaert, P., De Meulenaer, B., Adons, D., Peters, R., Cardon, l., Van Impe, F.,
and Devlieghere, F. (2013). Application of Bioplastics for Food Packaging. Trends in Food
Science and Technology. 32, 128-141.
 Weber, C.J(2000). Bio-based Packaging Materials for the Food Industry- Status and
Perspectives – A European Concerted action, ISBN 87- 90504 -07-0.
 Wittaya, T. (2012). Rice Starch-based Biodegradable Films: Properties Enhancement. Structure
and Function of Food Engineering, 51, 103–134.
 www. coca-colacompany.com.
 www. foodmagazine.com/article/215/ediblebiodegradablepackagingforfood.