Biopolymers can be divided into three categories based on their origin and production:
1) Polymers directly extracted from biomass like starch and cellulose
2) Polymers produced from biobased monomers through chemical synthesis like polylactic acid
3) Polymers produced by microorganisms or genetically modified bacteria like polyhydroxyalkanoates
Common biopolymers include starch, polylactic acid, polyhydroxyalkanoates, and polycaprolactone. These materials have properties similar to conventional plastics but are biodegradable. Their gas barrier and thermal properties depend on material and humidity conditions. Biopolymers can be composted within weeks to months depending on
This document summarizes a presentation on biodegradable films used in food packaging. The presentation covers:
- The objectives of understanding the importance of biodegradable films and reviewing related studies
- An introduction to biodegradable polymers, the biodegradation process, sources of biodegradable polymers, and their classification
- Applications of biopolymers in food packaging and companies involved in bioplastics for food packaging
- Advantages and disadvantages of biodegradable polymers as well as the use of nanotechnology to improve their properties
- Two case studies on using biodegradable films for beef steak packaging and improving the properties of soy protein isolate films with polylactic acid coating
This document provides an overview of polymeric food packaging materials. It discusses the history and evolution of packaging from skins and leaves to modern materials. The key types of polymeric materials used in food packaging are described, including polyolefins, polyvinyl chloride, polyesters, nylons, polystyrene, and polycarbonate. Properties, applications, and testing methods of these materials are summarized. The packaging industry is growing significantly with increasing global demand and consumption.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
The document discusses various issues around food packaging, including the large amount of packaging waste generated in the UK each year. It describes different types of packaging materials like plastic, paper/cardboard, metal and glass, noting their properties. It then outlines initiatives to increase use of biodegradable and compostable packaging to reduce environmental damage from plastic waste. Companies are profiled that produce packaging from renewable resources like corn starch, potato starch, palm leaves, sugarcane and recycled materials.
250 million tons of non-biodegradable plastics are produced annually. Edible packaging includes thin edible films or coatings that are applied directly to foods and eaten as part of the food. Edible films are produced separately and then applied, while coatings are applied directly to foods. Edible packaging has advantages like being environmentally friendly and reducing waste, and can enhance properties of foods. However, edible packaging also has drawbacks like potential development of off flavors and higher costs compared to synthetic packaging.
This presentation gives an overview of edible packaging and various films and coatings used. It also deals with various fruits and vegetable which can be coated to extend the shelf life. It also deals with the companies manufacturing these kind of innovative packages and their future scope.
Retort pouches provide a convenient packaging solution for foods. They extend shelf life without refrigeration by using a retort process involving heat and pressure to sterilize sealed food packages. Retort pouches are flexible pouches made of heat resistant multilayer plastic and sometimes aluminum foil. They allow for various food types to be packaged and have advantages over cans like being lightweight, easy to store and distribute, and providing more surface area for labels. The retort process cooks and preserves the food, making it shelf stable at room temperature for over a year. Retort pouches provide consumers with a convenient ready-to-eat package.
Biopolymers can be divided into three categories based on their origin and production:
1) Polymers directly extracted from biomass like starch and cellulose
2) Polymers produced from biobased monomers through chemical synthesis like polylactic acid
3) Polymers produced by microorganisms or genetically modified bacteria like polyhydroxyalkanoates
Common biopolymers include starch, polylactic acid, polyhydroxyalkanoates, and polycaprolactone. These materials have properties similar to conventional plastics but are biodegradable. Their gas barrier and thermal properties depend on material and humidity conditions. Biopolymers can be composted within weeks to months depending on
This document summarizes a presentation on biodegradable films used in food packaging. The presentation covers:
- The objectives of understanding the importance of biodegradable films and reviewing related studies
- An introduction to biodegradable polymers, the biodegradation process, sources of biodegradable polymers, and their classification
- Applications of biopolymers in food packaging and companies involved in bioplastics for food packaging
- Advantages and disadvantages of biodegradable polymers as well as the use of nanotechnology to improve their properties
- Two case studies on using biodegradable films for beef steak packaging and improving the properties of soy protein isolate films with polylactic acid coating
This document provides an overview of polymeric food packaging materials. It discusses the history and evolution of packaging from skins and leaves to modern materials. The key types of polymeric materials used in food packaging are described, including polyolefins, polyvinyl chloride, polyesters, nylons, polystyrene, and polycarbonate. Properties, applications, and testing methods of these materials are summarized. The packaging industry is growing significantly with increasing global demand and consumption.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
The document discusses various issues around food packaging, including the large amount of packaging waste generated in the UK each year. It describes different types of packaging materials like plastic, paper/cardboard, metal and glass, noting their properties. It then outlines initiatives to increase use of biodegradable and compostable packaging to reduce environmental damage from plastic waste. Companies are profiled that produce packaging from renewable resources like corn starch, potato starch, palm leaves, sugarcane and recycled materials.
250 million tons of non-biodegradable plastics are produced annually. Edible packaging includes thin edible films or coatings that are applied directly to foods and eaten as part of the food. Edible films are produced separately and then applied, while coatings are applied directly to foods. Edible packaging has advantages like being environmentally friendly and reducing waste, and can enhance properties of foods. However, edible packaging also has drawbacks like potential development of off flavors and higher costs compared to synthetic packaging.
This presentation gives an overview of edible packaging and various films and coatings used. It also deals with various fruits and vegetable which can be coated to extend the shelf life. It also deals with the companies manufacturing these kind of innovative packages and their future scope.
Retort pouches provide a convenient packaging solution for foods. They extend shelf life without refrigeration by using a retort process involving heat and pressure to sterilize sealed food packages. Retort pouches are flexible pouches made of heat resistant multilayer plastic and sometimes aluminum foil. They allow for various food types to be packaged and have advantages over cans like being lightweight, easy to store and distribute, and providing more surface area for labels. The retort process cooks and preserves the food, making it shelf stable at room temperature for over a year. Retort pouches provide consumers with a convenient ready-to-eat package.
Active packaging involves packaging materials that interact with the food or the internal environment of the package to extend shelf life or enhance safety while maintaining quality. Some common types of active packaging systems include oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, and antimicrobial films. Oxygen scavengers help remove oxygen from packages to prevent spoilage. Ethylene absorbers help remove the plant hormone ethylene from packages to slow ripening and senescence of produce. Antimicrobial films release antimicrobial compounds to inhibit microbial growth. The effectiveness of active packaging systems depends on factors like the type of food and microbes, environmental conditions, and properties of the packaging material.
This document provides a review of active and intelligent packaging systems for meat and muscle products. It discusses various packaging functions and formats commonly used for meat at retail level. Problems with conventional meat packaging like oxygen exposure and moisture loss are outlined. The document then introduces different types of active packaging technologies, including oxygen scavengers, moisture absorbers, and carbon dioxide emitters/scavengers that can help extend shelf-life. Antimicrobial packaging methods are also reviewed. Finally, the concept of intelligent packaging that can monitor product conditions is introduced.
Active packaging incorporates additives into packaging films or containers to maintain and extend the shelf life of food products. It includes oxygen scavengers, carbon dioxide generators, ethylene scavengers, and antimicrobial agents. Oxygen scavengers prevent food spoilage by chemically removing oxygen from packages through reactions with iron, ascorbic acid, or unsaturated fatty acids. Carbon dioxide generators and ethylene scavengers inhibit microbial growth and ripening to preserve freshness. Antimicrobial packaging prevents microbial growth through the release of compounds like ethanol or silver ions. Active packaging technologies are expected to grow significantly due to consumer demand for premium, safe, and convenient packaged foods.
This document discusses various flexible packaging materials including polyethylene, cast polypropylene, bi-oriented polypropylene, oriented polyester, oriented polyamide, paper, and aluminum. It provides information on the thickness, barrier properties, printability, heat sealing properties, and applications of each material. The key message is that the optimal film, material, or lamination for packaging is dependent on the specific application and purposes of the packaging.
Packaging materials: Paper based packaging for foodDr. Jilen Mayani
Paper is a very versatile material. It is produced from cellulosic, naturally renewable fibres. It is therefore considered as an environmentally friendly material, being easily recycled, composted or incinerated after use. It may be used in food packaging applications within a wide range of grammages, being designed as wrapping paper, folding box board or corrugated board, for direct or indirect contact, i.e. as primary, secondary or tertiary packaging. Other paper grades, such as tissue paper, may be used in occasional contact with foodstuffs.
When paper and paper based products are intended, or likely, to come into contact with food, manufacturers follow relevant and acknowledged regulations and guidelines to design manufacturing processes and recipes, and ensure consumer safety.
This document discusses intelligent packaging systems used to monitor food quality and safety. It describes various indicator types like time-temperature indicators, oxygen indicators, and freshness indicators that detect chemicals produced during microbial growth. Radio frequency identification tags are also covered as an intelligent packaging technology. A case study examines chitosan films containing anthocyanins that change color based on pH, allowing monitoring of pH variations. Intelligent packaging benefits food quality and safety but also faces challenges regarding cost and consumer acceptance that require further research and development.
This document provides an overview of antimicrobial packaging. It discusses the objectives of antimicrobial packaging which is to prevent degradation of food quality by acting as a hurdle against microorganisms. The principles and various systems are explained, including composition of antimicrobial agents and films. Methods for incorporating antimicrobial agents like addition of sachets, direct incorporation, coating, immobilization and antimicrobial polymers are outlined. The document also reviews the mechanism of action, effectiveness, engineering properties and design considerations for antimicrobial food packaging systems.
Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
This document discusses retort pouch processing for food products. Retort pouches allow for sterile packaging of foods through cooking under high pressure and heat. This increases shelf life while maintaining freshness. The document examines the materials used for retort pouches and the processing steps. It provides advantages like reduced heating time and easier distribution. A case study on ginger-garlic paste in retort pouches analyzes processing conditions and quality characteristics. The conclusion is that retort packaging enhances acceptance of ready meals and provides competition to canned foods.
The document discusses different types of food packaging technologies. It describes passive packaging techniques like vacuum packaging and modified atmosphere packaging that help extend shelf life by controlling the package atmosphere. It also covers active and intelligent packaging technologies that allow gases or chemicals to scavenge or emit within the package to further prolong shelf life. Finally, it discusses various packaging materials like glass, metals, plastics and their properties for food packaging applications.
Intelligent packaging systems exist to monitor aspects of food products and provide information to consumers. They include time-temperature indicators that change color to indicate temperature abuse, gas indicators that change color based on gas levels, and thermochromic inks that change color based on temperature. Biosensors can detect pathogens or toxins in food by attaching antibodies to packaging to display a visual cue. Radio frequency identification tags can identify and trace products throughout the supply chain. The goal of intelligent packaging is to help consumers make decisions to extend shelf life, enhance safety, and improve quality.
This document provides an overview of metal packaging for foodstuffs. It discusses the various metals and alloys used in food packaging like aluminum, steel, and tin. It also describes different types of metal packaging such as cans, drums, aerosol containers, tubes, trays, lids and more. The document details the manufacturing process for two-piece and three-piece cans. It discusses regulatory aspects and environmental regulations for metal food packaging.
This document discusses biodegradable active packaging. It describes how active packaging incorporates additives into packaging materials to help preserve foods by absorbing gases like oxygen and ethylene or releasing substances like ethanol. Examples of active systems given are oxygen scavengers for bread and snacks, carbon dioxide scavengers for coffee and meats, and ethanol emitters for baked goods. The document also covers intelligent packaging that can track, sense and communicate about products. Food safety regulations and consumer acceptance of active packaging technologies are also addressed.
Smart and active packaging systems can incorporate sensors, indicators, and other technologies to monitor food quality and safety throughout the supply chain. Common functions of intelligent packaging include sensing oxygen, carbon dioxide, moisture, pathogens, and temperature to provide information on food freshness and detect potential issues. Key components include gas sensors, biosensors, time-temperature indicators, and RFID tags. Indicators produce a visible color change in response to chemical reactions to provide information on conditions inside the package. Active packaging technologies like oxygen scavengers and antimicrobial agents are designed to prolong shelf-life by absorbing or releasing specific gases.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
The document discusses bioactive packaging, which involves designing food packaging or coatings to enhance the health impact on consumers. Bioactive packaging aims to integrate beneficial compounds like vitamins, prebiotics, and phytochemicals directly into packaging materials. This allows controlled release of these compounds into food over time. Methods like microencapsulation can protect bioactives during storage and release them when needed. Enzymes may also be incorporated to catalyze reactions in food. Materials investigated for bioactive packaging include biopolymers like chitosan, gelatin, and alginate. This novel approach could help address issues with stability and functionality of bioactives in foods.
Active packaging technologies can help extend the shelf life of foods and maintain quality. There are various types of active packaging systems that interact with the packaged product including oxygen scavengers, CO2 emitters, moisture absorbers, odor/flavor absorbers, antimicrobials, and antioxidant releasers. These systems are used for applications in meat, seafood, bakery goods and other products. Future trends in active packaging may include self-heating and self-cooling systems as well as technologies that can heat or chill food on demand.
This document discusses non-migratory bioactive polymers for food packaging. It provides examples of how bioactive peptides and antimicrobial peptides can be covalently linked to packaging polymers to inhibit microbial growth without migrating into the food. Specifically, it mentions how chitosan, UV-irradiated nylon, and nylon treated with laser can all exhibit antimicrobial properties through interactions with microbial membranes that disrupt permeability. Non-migratory bioactive polymers provide benefits like improved stability of bioactive compounds, regulatory advantages over food additives, and enabling minimally processed foods with a longer shelf life.
The document discusses various topics related to food packaging including:
1. The packaging sector represents 2% of GDP in developed countries and packaging ensures delivery of goods in the best condition for use.
2. Packaging performs functions of containment, protection, convenience, and communication in physical, ambient, and human environments.
3. Smart packaging includes active packaging that enhances performance and intelligent packaging that provides information on package history and food quality.
This document discusses biodegradable films for food packaging. It defines biodegradable polymers as polymers that break down into natural byproducts like CO2, water, and biomass. Sources of biodegradable polymers include polysaccharides, starches, lignocellulose, and those produced through fermentation. Biodegradable films are advantageous as they reduce environmental impact compared to non-degradable plastics. Nanoparticles can also be incorporated into biopolymer films to improve performance for food packaging applications. The future potential of compostable biopolymer plastics in food packaging markets is noted.
Edible Biodegradable Composite Films as an Alternative to Conventional PlasticsRahul Ananth
Plastic pollution is a major environmental problem as plastics do not readily degrade. Biodegradable plastics have been developed as an alternative for food packaging to reduce waste. This study developed composite films from starch, whey protein and iron oxide nanoparticles. The films showed improved mechanical properties and barrier properties with nanoparticles. Tests also confirmed the films were biodegradable, making them a promising sustainable alternative to conventional plastics for food packaging.
Active packaging involves packaging materials that interact with the food or the internal environment of the package to extend shelf life or enhance safety while maintaining quality. Some common types of active packaging systems include oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, and antimicrobial films. Oxygen scavengers help remove oxygen from packages to prevent spoilage. Ethylene absorbers help remove the plant hormone ethylene from packages to slow ripening and senescence of produce. Antimicrobial films release antimicrobial compounds to inhibit microbial growth. The effectiveness of active packaging systems depends on factors like the type of food and microbes, environmental conditions, and properties of the packaging material.
This document provides a review of active and intelligent packaging systems for meat and muscle products. It discusses various packaging functions and formats commonly used for meat at retail level. Problems with conventional meat packaging like oxygen exposure and moisture loss are outlined. The document then introduces different types of active packaging technologies, including oxygen scavengers, moisture absorbers, and carbon dioxide emitters/scavengers that can help extend shelf-life. Antimicrobial packaging methods are also reviewed. Finally, the concept of intelligent packaging that can monitor product conditions is introduced.
Active packaging incorporates additives into packaging films or containers to maintain and extend the shelf life of food products. It includes oxygen scavengers, carbon dioxide generators, ethylene scavengers, and antimicrobial agents. Oxygen scavengers prevent food spoilage by chemically removing oxygen from packages through reactions with iron, ascorbic acid, or unsaturated fatty acids. Carbon dioxide generators and ethylene scavengers inhibit microbial growth and ripening to preserve freshness. Antimicrobial packaging prevents microbial growth through the release of compounds like ethanol or silver ions. Active packaging technologies are expected to grow significantly due to consumer demand for premium, safe, and convenient packaged foods.
This document discusses various flexible packaging materials including polyethylene, cast polypropylene, bi-oriented polypropylene, oriented polyester, oriented polyamide, paper, and aluminum. It provides information on the thickness, barrier properties, printability, heat sealing properties, and applications of each material. The key message is that the optimal film, material, or lamination for packaging is dependent on the specific application and purposes of the packaging.
Packaging materials: Paper based packaging for foodDr. Jilen Mayani
Paper is a very versatile material. It is produced from cellulosic, naturally renewable fibres. It is therefore considered as an environmentally friendly material, being easily recycled, composted or incinerated after use. It may be used in food packaging applications within a wide range of grammages, being designed as wrapping paper, folding box board or corrugated board, for direct or indirect contact, i.e. as primary, secondary or tertiary packaging. Other paper grades, such as tissue paper, may be used in occasional contact with foodstuffs.
When paper and paper based products are intended, or likely, to come into contact with food, manufacturers follow relevant and acknowledged regulations and guidelines to design manufacturing processes and recipes, and ensure consumer safety.
This document discusses intelligent packaging systems used to monitor food quality and safety. It describes various indicator types like time-temperature indicators, oxygen indicators, and freshness indicators that detect chemicals produced during microbial growth. Radio frequency identification tags are also covered as an intelligent packaging technology. A case study examines chitosan films containing anthocyanins that change color based on pH, allowing monitoring of pH variations. Intelligent packaging benefits food quality and safety but also faces challenges regarding cost and consumer acceptance that require further research and development.
This document provides an overview of antimicrobial packaging. It discusses the objectives of antimicrobial packaging which is to prevent degradation of food quality by acting as a hurdle against microorganisms. The principles and various systems are explained, including composition of antimicrobial agents and films. Methods for incorporating antimicrobial agents like addition of sachets, direct incorporation, coating, immobilization and antimicrobial polymers are outlined. The document also reviews the mechanism of action, effectiveness, engineering properties and design considerations for antimicrobial food packaging systems.
Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
This document discusses retort pouch processing for food products. Retort pouches allow for sterile packaging of foods through cooking under high pressure and heat. This increases shelf life while maintaining freshness. The document examines the materials used for retort pouches and the processing steps. It provides advantages like reduced heating time and easier distribution. A case study on ginger-garlic paste in retort pouches analyzes processing conditions and quality characteristics. The conclusion is that retort packaging enhances acceptance of ready meals and provides competition to canned foods.
The document discusses different types of food packaging technologies. It describes passive packaging techniques like vacuum packaging and modified atmosphere packaging that help extend shelf life by controlling the package atmosphere. It also covers active and intelligent packaging technologies that allow gases or chemicals to scavenge or emit within the package to further prolong shelf life. Finally, it discusses various packaging materials like glass, metals, plastics and their properties for food packaging applications.
Intelligent packaging systems exist to monitor aspects of food products and provide information to consumers. They include time-temperature indicators that change color to indicate temperature abuse, gas indicators that change color based on gas levels, and thermochromic inks that change color based on temperature. Biosensors can detect pathogens or toxins in food by attaching antibodies to packaging to display a visual cue. Radio frequency identification tags can identify and trace products throughout the supply chain. The goal of intelligent packaging is to help consumers make decisions to extend shelf life, enhance safety, and improve quality.
This document provides an overview of metal packaging for foodstuffs. It discusses the various metals and alloys used in food packaging like aluminum, steel, and tin. It also describes different types of metal packaging such as cans, drums, aerosol containers, tubes, trays, lids and more. The document details the manufacturing process for two-piece and three-piece cans. It discusses regulatory aspects and environmental regulations for metal food packaging.
This document discusses biodegradable active packaging. It describes how active packaging incorporates additives into packaging materials to help preserve foods by absorbing gases like oxygen and ethylene or releasing substances like ethanol. Examples of active systems given are oxygen scavengers for bread and snacks, carbon dioxide scavengers for coffee and meats, and ethanol emitters for baked goods. The document also covers intelligent packaging that can track, sense and communicate about products. Food safety regulations and consumer acceptance of active packaging technologies are also addressed.
Smart and active packaging systems can incorporate sensors, indicators, and other technologies to monitor food quality and safety throughout the supply chain. Common functions of intelligent packaging include sensing oxygen, carbon dioxide, moisture, pathogens, and temperature to provide information on food freshness and detect potential issues. Key components include gas sensors, biosensors, time-temperature indicators, and RFID tags. Indicators produce a visible color change in response to chemical reactions to provide information on conditions inside the package. Active packaging technologies like oxygen scavengers and antimicrobial agents are designed to prolong shelf-life by absorbing or releasing specific gases.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
The document discusses bioactive packaging, which involves designing food packaging or coatings to enhance the health impact on consumers. Bioactive packaging aims to integrate beneficial compounds like vitamins, prebiotics, and phytochemicals directly into packaging materials. This allows controlled release of these compounds into food over time. Methods like microencapsulation can protect bioactives during storage and release them when needed. Enzymes may also be incorporated to catalyze reactions in food. Materials investigated for bioactive packaging include biopolymers like chitosan, gelatin, and alginate. This novel approach could help address issues with stability and functionality of bioactives in foods.
Active packaging technologies can help extend the shelf life of foods and maintain quality. There are various types of active packaging systems that interact with the packaged product including oxygen scavengers, CO2 emitters, moisture absorbers, odor/flavor absorbers, antimicrobials, and antioxidant releasers. These systems are used for applications in meat, seafood, bakery goods and other products. Future trends in active packaging may include self-heating and self-cooling systems as well as technologies that can heat or chill food on demand.
This document discusses non-migratory bioactive polymers for food packaging. It provides examples of how bioactive peptides and antimicrobial peptides can be covalently linked to packaging polymers to inhibit microbial growth without migrating into the food. Specifically, it mentions how chitosan, UV-irradiated nylon, and nylon treated with laser can all exhibit antimicrobial properties through interactions with microbial membranes that disrupt permeability. Non-migratory bioactive polymers provide benefits like improved stability of bioactive compounds, regulatory advantages over food additives, and enabling minimally processed foods with a longer shelf life.
The document discusses various topics related to food packaging including:
1. The packaging sector represents 2% of GDP in developed countries and packaging ensures delivery of goods in the best condition for use.
2. Packaging performs functions of containment, protection, convenience, and communication in physical, ambient, and human environments.
3. Smart packaging includes active packaging that enhances performance and intelligent packaging that provides information on package history and food quality.
This document discusses biodegradable films for food packaging. It defines biodegradable polymers as polymers that break down into natural byproducts like CO2, water, and biomass. Sources of biodegradable polymers include polysaccharides, starches, lignocellulose, and those produced through fermentation. Biodegradable films are advantageous as they reduce environmental impact compared to non-degradable plastics. Nanoparticles can also be incorporated into biopolymer films to improve performance for food packaging applications. The future potential of compostable biopolymer plastics in food packaging markets is noted.
Edible Biodegradable Composite Films as an Alternative to Conventional PlasticsRahul Ananth
Plastic pollution is a major environmental problem as plastics do not readily degrade. Biodegradable plastics have been developed as an alternative for food packaging to reduce waste. This study developed composite films from starch, whey protein and iron oxide nanoparticles. The films showed improved mechanical properties and barrier properties with nanoparticles. Tests also confirmed the films were biodegradable, making them a promising sustainable alternative to conventional plastics for food packaging.
This document provides an overview of nanotechnology applications in food packaging. It discusses how nanomaterials can be incorporated into polymer packaging materials and coatings to improve barrier and antimicrobial properties. Key applications mentioned include polymer nanocomposites to enhance oxygen and moisture barrier properties, nano-coatings on packaging surfaces for improved barrier performance, and surface biocides using nanomaterials like silver, zinc oxide and titanium dioxide for their antimicrobial effects. The document also reviews the history of nanotechnology and various synthesis methods for nanomaterials.
This document provides information about biodegradable plastics, including their types, manufacturing processes, and potential uses. It discusses how biodegradable plastics like directly-expanded starch products and starch-polymer blends are made. The document also outlines the advantages of biodegradable plastics like being renewable and reducing dependence on oil, as well as potential disadvantages like the conditions needed for degradation and effects on soil and water quality. It provides examples of where biodegradable plastics can be found for sale online.
This presentation reviews biodegradable packaging materials. It discusses how biodegradable materials like gelatin, starch and cellulose can be used instead of synthetic polymers for pharmaceutical packaging. The advantages are that biodegradable materials reduce waste and environmental pollution since they decompose within a year unlike plastics that can take decades. The methodology identified includes extracting cellulose, plasticizing starch, elaborating biocomposites by extrusion and biodegradability tests. The conclusion is that biodegradable packaging provides environmental benefits by having minimal health effects and not impacting the environment.
Bionanocomposite materials have potential applications in food packaging due to their barrier properties and sustainability. Nanoparticles can be incorporated into biopolymers through methods like polymerization, exfoliation, and intercalation to form bionanocomposites. This improves properties such as mechanical strength and gas barrier effects compared to biopolymers alone. Bionanocomposites show promise as active packaging through inclusion of antimicrobial nanoparticles. However, more research is needed to understand potential human health risks from nanoparticle migration before wide commercial use. Regulations are being developed to ensure safety of nanomaterials used in food applications.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
This research deals with study of Degradation
behavior of starch blended with different percentage of
polypropylene (PP) .Twin screw extruder at 160- 190 °C and 50
rpm is used for manufacture of blend sheet. Degradation test
achieved according to ASTM standard (D 638 IV and D570-98).
Studies on their degradation properties were carried out by Soil
burial test, Water absorption test and Hydrolysis test. The
morphology test of the polypropylene / starch blend samples
was obviously seen in the (Dino- Light- Digital Microscope),
Results of soil burial test show that tensile strength and
percentage of elongation of polypropylene / starch blend
decrease with increasing the starch content and burial time. The
hydrolysis test show the weight losses increasing with the
increasing amount of starch. High percent of polypropylene
found to decrease the amount of water absorption of the blend.
The physical appearance and morphology studies of
polypropylene / starch blend after burial test in soil and
hydrolysis in water environment showed that all blend samples
was obviously changed after 90-day study period, whereas the
pure polypropylene samples remained unchanged
This document provides an overview of biodegradable polymers. It begins by defining biodegradable polymers as polymeric materials that can be broken down by microorganisms such as bacteria and fungi into carbon dioxide, water and biomass. It then discusses the history of biodegradable polymers and describes the three main classes: conventional non-biodegradable plastics, partially degradable plastics containing natural fibers, and completely biodegradable plastics derived from natural sources like starch. The document also outlines the types of biodegradable polymers including naturally occurring resins like starch and proteins, and biodegradable synthetic resins. Finally, it discusses applications of biodegradable polymers in packaging.
Applications of nanotechnology in food packaging and food safetyDr. IRSHAD A
Over the past few decades the evolution of a number of science disciplines and technologies have revolutionized food and processing sector. Most notable among these are biotechnology, information technology etc… and recently nanotechnology which is now constantly growing in the field of food production, processing, packaging, preservation, and development of functional foods. Food packaging is considered as one of the earliest commercial application of nanotechnology in food sector. Around more than 400 Nanopackaging products are available for commercial use. In 2008, nanotechnology demanded over $15 billion in worldwide research and development money (public and private) and employed over 400,000 researchers across the globe (Roco, M. C. et al. 2010). Nanotechnologies are projected to impact at least $3 trillion across the global economy by 2020, and nanotechnology industries worldwide may require at least 6 million workers to support them by the end of the decade (Roco, M. C. et al. 2010). Scientists and industry stakeholders have already identified potential uses of nanotechnology in virtually every segment of the food industry from agriculture (e.g., pesticide, fertilizer or vaccine delivery; animal and plant pathogen detection; and targeted genetic engineering) to food processing (e.g., encapsulation of flavor or odor enhancers; food textural or quality improvement; new gelation or viscosifying agents) to food packaging (e.g., pathogen, gas or abuse sensors; anticounterfeiting devices, UV-protection, and stronger, more impermeable polymer films) to nutrient supplements (e.g., nutraceuticals with higher stability and bioavailability). Undeniably, the most active area of food nanoscience research and development is packaging: the global nano-enabled food and beverage packaging market was 4.13 billion US dollars in 2008 and has been projected to grow to 7.3 billion by 2014, representing an annual growth rate of 11.65% (www.innoresearch.net).This is likely connected to the fact that the public has been shown in some studies to be more willing to embrace nanotechnology in ‘out of food’ applications than those where nanoparticles are directly added to foods.
The document discusses recycling of packaging materials. It provides information on different packaging materials like paper, plastic, glass, metals and their decomposition times. It also discusses the various techniques used for recycling these materials including reuse, physical/mechanical, and chemical recycling. Safety issues for using recycled materials for food packaging are also summarized. The document emphasizes the benefits of recycling in terms of resource and energy conservation.
It's about synthesis of bioplastic. specifically about PHA and bioplastic synthesis from red algae. It was completed under guidance of Mr. Abdul Shafiullah, Lecturer SSC, Shimoga
Biodegradation is the breakdown of materials by microorganisms like bacteria and fungi. It is distinct from but related to composting. Biodegradable materials like plant and animal matter can be broken down aerobically with oxygen or anaerobically without oxygen. Factors like moisture, oxygen, temperature affect the rate of biodegradation. Many plastics are now made to be biodegradable by incorporating materials like cornstarch. Bioremediation uses organisms like fungi and bacteria to remove pollutants from contaminated sites, either through natural biodegradation or by adding nutrients or microbes to stimulate the process. It has advantages over traditional chemical or physical treatment methods.
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1. BIO-DEGRADABLE FILMS FOR FOOD
PACKAGING
AGRICULTURAL AND FOOD ENGINEERING DEPARTMENT
INDIAN INSTITUTE OF TECHNOLOGY, KHARAGPUR
DEEPAK ADHIKARI
PRESENTED BY
2. OBJECTIVE OF SEMINAR
To understand the importance of development of biodegradable
films
To illustrate the biodegradable films used in food packaging
3. ROADMAP
Introduction
Biodegradable polymer
Classification of biodegradable polymers
Biodegradation process
Source of Biodegradable polymers
Application of biopolymers in food packaging
Advantages and disadvantages of biodegradable polymer
Nanotechnology used in food packaging
Case study
Conclusion
References
4. INTRODUCTION
Most of today’s synthetic polymers are produced from
petrochemicals and are not biodegradable.
Persistent polymers generate significant sources of
environmental pollution, harming wildlife when they are
dispersed in nature.
E.g: Disposal of non-degradable plastic bags adversely
affects sea-life
5. BIODEGRADABLE POLYMERS
Biodegradable polymers are a specific type of polymer that
breaks down after its intended purpose to result in natural
byproducts such as gases (CO2, N2), water, biomass, and
inorganic salts.
7. BIODEGRADATION PROCESS
Biodegradation is the chemical dissolution of materials by
bacteria or other biological means.
Biodegradable simply means to be consumed by
microorganisms and return to compounds found in nature
8. STEP – I
The long polymer molecules are reduced to shorter and shorter
lengths and undergo oxidation (oxygen groups attach
themselves to the polymer molecules).
This process is triggered by heat , UV light and mechanical
stress .
Oxidation causes the molecules to become hydrophilic (water-
attracting) and small enough to be ingestible by micro-
organisms, setting the stage for biodegradation to begin.
9. Step-2
Biodegradation occurs in the presence of moisture and micro-
organisms typically found in the environment.
The plastic material is completely broken down into the
residual products of the biodegradation process.
Step-3
As micro-organisms consume the degraded plastic, carbon
dioxide, water, and biomass are produced and returned to
nature by way of the biocycle.
10.
11. Approximated time for compounds to biodegrade in a marine
environment
Product Time to Biodegrade
Apple core 1–2 months
General paper 1–3 months
Paper towel 2–4 weeks
Cardboard box 2 months
Cotton cloth 5 months
Plastic coated milk carton 5 years
Wax coated milk carton 3 months
Tin cans 50–100 years
Aluminium cans 150–200 years
Glass bottles Undetermined (forever)
Plastic bags 10–20 years
Soft plastic (bottle) 100 years
Hard plastic (bottle cap) 400 years
12. OXO-BIODEGRADATION
It is the degradation resulting from oxidative and cell -
mediated phenomena, either simultaneously or successively.
It is the two-stage process-
Stage 1(Abiotic process)- Carbon backbone of the polymer is
oxidized resulting in the formation of smaller molecular
fragments
13. Stage 2 - The biodegradation of the oxidation products by
microorganisms (bacteria, fungi and algae) that consume the
oxidized carbon backbone fragments to form CO2,H2O and
biomass
“Initial abiotic oxidation is an important stage as it determines
the rate of the entire process”
19. ADVANTAGES AND DISADVANTAGES OF
BIOPOLYMER :
Raw material Advantages Disadvantages Reference
Whey
protein
isolate
Desirable film
forming
properties
Good oxygen
barrier
low tensile
strength
high water
vapour
permeability
Kadham et
al., (2013)
Gluten Low cost
Good oxygen
barrier
Good film-
forming
properties
High
sensitivity to
moisture and
brittle
Peelman et
al., (2013)
20. Raw
material
Advantages Disadvantages Reference
Zein Good film
forming
properties
Good tensile
and moisture
barrier properties
Brittle Pol et al.,
(2002).
Cho et al.,
(2010).
Chitosan Antimicrobial
and antifungal
activity
Good
mechanical
properties
Low oxygen
and carbon
dioxide
High water
sensitivity
Peelman et al.,
(2013).
21. Raw material Advantages Disadvantages Reference
Soy protein
isolate
Excellent
film forming
ability
Low cost
Barrier
properties
against oxygen
permeation
Poor
mechanical
properties
High water
sensitivity
Pol et al.,
(2002).
Cao et al.,
(2007)
Cho et al.,
(2010).
22. NANOMATERIALS USED IN FOOD PACKAGING
Nanotechnology can be used in plastic food packaging to make
it stronger, lighter or perform better.
Antimicrobials such as nanoparticles of silver or titanium
dioxide can be used in packaging to prevent spoilage of foods.
23. Introduction of nanoparticles into packaging to block oxygen,
carbon dioxide and moisture from reaching the food, and also
aids in preventing spoilage.
25. Title: Use of biodegradable film for cut beef steaks packaging
Author: M. Cannarsia,, A. Baiano, R. Marino, M. Sinigaglia
and M.A. Del Nobile
Journal: Meat Science 70 (2005) 259-265
26. Objective:
To check the possibility of replacing PVC film with
biodegradable polymers in order to preserve the characteristic
meat colour as well as control the microbial contamination.
27. Meat was obtained from ten organically farmed Podolian
young bulls.
Animals were slaughtered at 16–18 months of age. Mean
slaughter weight was 476 kg ± 22.23 kg
Dressed carcasses were split into two sides and chilled for 48 h
at 1–3ºC, after that each side was divided in hind and fore
quarter and each quarter was jointed into different anatomical
regions.
28. The semimembranosus muscle (meat) was chosen as
representing muscles of greatest mass and economic value.
All the removed sections were vacuum-packaged and aged at
4ºC until 18 days post-mortem
Meat (semimembranosus muscle) was removed from the ten
carcasses 18 days post-mortem and steaks (1cm thick, 100 g
weight) were cut.
29. Samples were individually placed on polystyrene trays and
hermetically packaged with the following three films:
Biodegradable polymeric film
Biodegradable polyesters
Polyvinyl chloride film(PVC)
30. Mathematical model:
Gompertz equation
Where,
A is the maximum microbial growth attained at the stationary
phase
µ max is the maximum growth rate
ʎ is the lag time
cfu max is the cell load allowed for consumer acceptability
S.L is the shelf life (the time required to reach cfu max
t is time
31. RESULTS
Film Thickness(µm) Pw(g cm cm-2 s1 atm-1)
Polymeric film 64 1.53×10-8 ± 4.84×10-10
Polyesters 51 4.30×10-9 ± 3.29×10-10
PVC 12 3.75×10-9 ±1.30×10-10
Table1: Water permeability data at 10ºCTable1: Water permeability data at 10ºC
Infrared sensor technique
32. Type of film Shelf
life(days)
PVC 2.41±0.12
Polymeric
film
2.13±0.11
Polyesters 2.16±0.11
Type of film Shelf
life(days)
PVC 1.88±0.01
Polymeric film 1.25±0.01
Polyesters 1.35±0.01
Table2: Shelf life of beef
sample stored at 4°C
Table3: Shelf life of beef
sample stored at 15°C
33. CONCLUSION
The investigated biodegradable films could be advantageously
used to replace PVC films in packaging fresh processed meat,
reducing in this way the environmental impact of polymeric
films
The use of biodegradable polymer reduces the environmental
impact of non-degradable plastic
Incorporation of nanoparticles is an excellent way to improve
the performance of biobased films.
34. THE FUTURE OF FOOD PACKAGING
“Compostable biopolymer plastics have the
potential to gain a significant percentage of the
plastic food-packaging market share in the next 10
Years”
35. REFRENCES
Averous, L., and Pollet, E. 2012. Biodegradable polymer.
Environmental silicate nano-biocpmposites.
Cao, N., Yuhua, F. and Junhuin, H. preparation and physical properties
of soy protein isolate and gelatin composite films. Food
hydroclloids. 21. 1153-1162
Cho, Y.S., Lee, Y. S. and Rhee, C. 2010, Edible oxygen barrier
bilayerfilm pouches from corn zein and soy protein isolate for
olive oil packaging, LWT – Food Sci. and Technol., 43: 1234-1239.
Flieger, M., Kantorova, M., Prell, A., Rezanka, T. and vortuba. 2003.
biodegradable plastics from renewable sources. Folia microbiol.
48(1), 27-44
Heap, B. 2009. Preface. Philosophical Transactions of the Royal
Society B: Biological Sciences . 364: 1971-1971.
36. Kadam, M. D., Thunga, M., Wang, S., Kessler, R. M., Grewell, D.,
Lamsal, B. and Yu, C. 2013, Preparation and characterization of
whey protein isolate films reinforced with porous silica coated
titaniam nanoparticles, J. of Food Engng., 117 (1): 133-140.
Kuorwel, K. K., Cran, J.M., Sonneveld, K., MiltZ, J. and Bigger, W.S.
2011, Antimicrobial Activity of Biodegrdable polysaccharide and
Protein- Based Films Containing Active Agents. Journal of Food
Science, 76, 90-106.
Liu, L. 2006. Bioplastics in Food Packaging: Innovative Technologies
for Biodegradable Packaging
Lam, D. 2010. packaging application using Nanotechnology. San jose
state university.
37. Peelman, N., Ragaert, P,. Meulenaer, D. B., Adons, D., Peeters, R.,
Cardon, L., Impe, V. F., and Devlieghere, F. 2013. Application of
bioplastic for food packaging. Trends in Food Science &
Technology. 1-14.
Pol, H., Dwason, P., Action, J. and Ogale, A. 2002. soy protein
isolate/corn-zein laminated films: transported and mechanical
properties. Food engineering and physical properties. 67(1).
Rhim, W. J., Lee, H. J. and Perry K.W. 2007. Swiss society of food
science and technology. 40: 232-238.
Sorrentino, A., Gorrasi, G. and Vittoria, V. 2007, Potential perspectives
of bio-nanocomposites for food packaging applications, Trends in
Food Sci. and Technol., 18 (2): 84-95.