This document discusses various materials used for food packaging, including plastics, bioplastics, glass, and metals. It examines factors to consider when selecting a packaging type, like cost, storage requirements, and recyclability. The document also analyzes specific materials like PET, polystyrene, and BPA plastics, noting their potential to leach chemicals into foods. While bioplastics offer renewable alternatives, they also have limitations regarding brittleness and higher costs. Overall, the best packaging depends on the food product and aims to both preserve and protect food while avoiding harmful chemical leaching.
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.
Plastic films are used to wrap food related items like, candy, snacks, nutritional bars & powders. This presentation explains the different types of packaging films and the equipment used to wrap the films.
A discussion on glass packaging materials, including composition and structure of glass, its physical properties, manufacturing, defect and design
Report in Food Packaging and Labelling
SUSTAINABLE PACKAGING
Packaging protects and promotes food, beverage, and consumer products across the globe. Packaging is expected to grow at an average rate of 3.4% over the next decade (according to Smithers Pira), and most producers of consumer goods are seeking ways to enhance their sustainability initiatives. This presentation will cover trends in sustainable packaging, and how adhesives can enhance and enable your package designs.
Get more on our packaging solutions @ www.hbfuller.com/packaging-solutions
Done by Creators group, Karaana Independent secondary school for boys
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs.
Now lots of products are made out of plastic. A lot of it is throw away and will stay in garbage dumps of thousands of years. Biodegradable plastic, unlike normal plastic made from petroleum, will decompose and become part of the soil. This project will show how one easy way to make some biodegradable plastic that can be used in food packaging and thus become edible
This presentation includes about retort processing with all types and processes of pouch filling and the defects associated with the pouch. this also contains the information about the retort that is ready to eat food packaging using retort processing.
This is the first session of the food science basics course developed by foodcrumbles.com. A brief introduction of the course and food science in general is given. In next sessions the different disciplines of food chemistry, food physics and food microbiology will be discussed.
It is meant for those with a limited background in food science but with an interest in improving their understanding of food. For example: food bloggers, professionals in the food industry, (high school) students and chefs.
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.
Plastic films are used to wrap food related items like, candy, snacks, nutritional bars & powders. This presentation explains the different types of packaging films and the equipment used to wrap the films.
A discussion on glass packaging materials, including composition and structure of glass, its physical properties, manufacturing, defect and design
Report in Food Packaging and Labelling
SUSTAINABLE PACKAGING
Packaging protects and promotes food, beverage, and consumer products across the globe. Packaging is expected to grow at an average rate of 3.4% over the next decade (according to Smithers Pira), and most producers of consumer goods are seeking ways to enhance their sustainability initiatives. This presentation will cover trends in sustainable packaging, and how adhesives can enhance and enable your package designs.
Get more on our packaging solutions @ www.hbfuller.com/packaging-solutions
Done by Creators group, Karaana Independent secondary school for boys
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs.
Now lots of products are made out of plastic. A lot of it is throw away and will stay in garbage dumps of thousands of years. Biodegradable plastic, unlike normal plastic made from petroleum, will decompose and become part of the soil. This project will show how one easy way to make some biodegradable plastic that can be used in food packaging and thus become edible
This presentation includes about retort processing with all types and processes of pouch filling and the defects associated with the pouch. this also contains the information about the retort that is ready to eat food packaging using retort processing.
This is the first session of the food science basics course developed by foodcrumbles.com. A brief introduction of the course and food science in general is given. In next sessions the different disciplines of food chemistry, food physics and food microbiology will be discussed.
It is meant for those with a limited background in food science but with an interest in improving their understanding of food. For example: food bloggers, professionals in the food industry, (high school) students and chefs.
Poly(lactic acid) and its use in Dairy IndustrySushil Koirala
Poly Lactic Acid is a Packaging material that is completely biodegradble and biocompostable made from100% renewable resources like corn,sugarcane and beet roots
Effect of UV Treatment on the Degradation of Biodegradable Polylactic AcidCatherine Zhang
In this study, an alternative composting method of biodegradable polylactic acid was proposed, capable of reducing the molecular weight by over 80% in 90 minutes.
Applications of Poly (lactic acid) in Tissue Engineering and Delivery SystemsAna Rita Ramos
Applications of Poly (lactic acid) in Tissue Engineering and Delivery Systems
Poly (lactic acid) is a thermoplastic derived from renewable resources and is at present, one of the most promising biodegradable and nontoxic biopolymers. In addition to its versatility and consequent large-scale production, PLA can be processed with a large number of techniques.
Due to its excellent mechanical properties and biocompatibility, this polymer is becoming largely applied in the biomedical field such as in tissue engineering for scaffolds and in delivery systems in the form of micro and nanoparticles. Furthermore, because it’s relatively cheap and an eco-friend, it has been considered as one of the solutions to lessen the dependence on petroleum-based plastics and solid waste problems.
In order to maximize the knowledge and development of this polymer, it is necessary to understand the material synthesis, proprieties, manufacturing processes, main applications, commercialization and its market state, which will be presented in this review.
APPLICATIONS OF PLA - POLY (LACTIC ACID) IN TISSUE ENGINEERING AND DELIVERY S...Ana Rita Ramos
Poly (lactic acid) is a thermoplastic derived from renewable resources and is at present, one of the most promising biodegradable and nontoxic biopolymers. In addition to its versatility and consequent large-scale production, PLA can be processed with a large number of techniques.
Due to its excellent mechanical properties and biocompatibility, this polymer is becoming largely applied in the biomedical field such as in tissue engineering for scaffolds and in delivery systems in the form of micro and nanoparticles. Furthermore, because it’s relatively cheap and an eco-friend, it has been considered as one of the solutions to lessen the dependence on petroleum-based plastics and solid waste problems.
In order to maximize the knowledge and development of this polymer, it is necessary to understand the material synthesis, proprieties, manufacturing processes, main applications, commercialization and its market state, which will be presented in this review.
1. Introduction
2. Poly (lactic acid)
2.1. Precursors
2.2. Synthesis
2.3. Proprieties
2.4. Processing
2.5. Biomedical Applications
2.6. Other Applications
3. Economic Potential of PLA
4. Conclusions
Occams Business Research has done an in-depth study on the Global Polylactic Acid Market outlining opportunities across the globe and a forecast of the revenues in the PLA Market through 2021.
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.
Microbial products are products derived from various microscopic organisms. Microbial products may consist of the organisms themselves and/or the metabolites they produce.
Microbial products are products derived from various microscopic organisms. Microbial products may consist of the organisms themselves and/or the metabolites they produce.
Introduction
Types of Biodegradable plastic
Renewable resources
Non-renewable
Other biodegradable plastics
Properties of biodegradable plastics
Mechanism of Biodegradation of plastics
Factors affecting biodegradation
Applications of Biodegradable plastics
Advantage of biodegradable plastic
Disadvantage of biodegradable plastic
Conclusion
References
It deals about advantages,Disadvantages, Properties and types of biodegradable plastics and their applications in day today's world. It also says about the use bioplastics and its benefits.
In the recent years, bio-based and biodegradable products have raised great interest since sustainable development policies tend to expand with the decreasing reserve of fossil fuel and the growing concern for the environment. Bio-Polymers are a form of polymers derived from plant sources such as sweet potatoes, soya bean oil, sugarcane, hemp oil, and corn starch. These polymers are naturally degraded by the action of microorganisms such as bacteria, fungi and algae. Bio-plastics can help alleviate the energy crisis as well as reduce the dependence on fossil fuels of our society. They have some remarkable properties which make it suitable for different applications. This paper tries to give an insight about Bio-plastics, their composition, preparation, properties, special cases, advantages disadvantages, commercial viability, its life cycle, marketing and pricing of these products.
As a result, the market of these environmentally friendly materials is in rapid expansion,
10 –20 % per year.
4. Choosing a Packaging Type
Cost
Storage size
Frozen
Fresh
Shelf-stability
Expansion after
storage
Recyclability
Effects on the product
Shape
What food product is
being packaged
Where the food
product will end up
5. Chemistry of Food Packaging
Allows us to determine what type of packaging will prevent food
products and drink products from environmental harm.
Organoleptic properties through exposure to air and light.
Harmful pathogens such as Escherichia coli and Salmonella spp.
Food packaging can also be a source of harm to foods and the
consumer.
Some food packages can leach harmful compounds into foods and drinks.
Chemical structure can also determine what type of package is best
suited for recycling, composting, or enzymatic decomposition.
6. Food Packaging Features
1) Reactivity of the food
product to the
environmental
moisture and thermal
leaps
2) Protection against
crashes
3) Safety and hygiene
7. Preservation and Protection
Protection
Defense of the packaged
product and the whole
food product from
external attack
Powders
UV rays
Thermal leaps
Moisture
Crashes
Compression
Vibrations
Preservation
Against microbial agents
Degrading microorganisms
Pathogenic bacteria
Correlated degraded
chemical reactions
8. Plastics
Plastics have a 37%
market share of food
packaging materials.
Includes both ridged
and flexible plastics
Used widely by many
manufacturers to store
multiple types of food.
Fresh
Frozen
Shelf-stable
Refrigerated
9. Classifications of Plastics
Rigid and semi-rigid containers
Flexible Food Packaging
Polycoupled Food Packaging
Plastic components for plastic and hybrid packages.
10. Polystyrene
Mainly known as
“Styrofoam”.
Can be easily molded to
fit almost any shape.
Used widely as a tray for
wrapping fish, meats,
cheeses, etc.
Can leach di(2-
ethylhexyl)adipate (DEHA)
into foods.
DEHA is known to cause
cancer in the liver (in vivo
mice trials).
11. Bisphenol A (BPA)
Used to produce
polycarbonate plastics,
epoxy resin for cans, toys,
and microwave
containers.
Heat coupled with acidic
or basic foods hydrolyzes
the ester bonds holding
the BPA molecules
together, allowing them to
leach into foods.
12. Polyethylene Terephthalate (PET)
PET bottles are known for their ability to prevent oxidation of
the liquids contained within.
They are highly resistant to the sorption of aroma compounds.
Tests have been done to compare the sorption of aroma
compounds comparing PET bottles to bag-in-box (BIB) multilayer
flexible plastics and another study comparing PET bottles to
linear low density polyethylene (LLDPE) and polycarbonate (PC)
films.
13. Bioplastics
Bioplastics obtain their carbon from renewable sources.
“Biodegradable polymers are polymers that are capable of
undergoing decomposition into CO2, CH4, H2O, inorganic
compounds or biomass through predominantly the
enzymatic action of microorganisms.” (Peelman, et al,
2013)
Bioplastics can also be compostable.
14. Polylactic Acid (PLA)
Lactic acid can be obtained on the basis of renewable starch
containing resources by fermentation, or by chemical synthesis of
non-renewable resources.
Sources can be from starch-rich products such as corn and wheat.
Starch is converted to glucose and then subsequently fermented into
lactic acid, and from there into L-lactide.
Also known as polylactide, it is capable of decomposing at higher
rates than petroleum-based counterparts.
15. Polyesteracetal (PEA)
1,3-dioxolan-4-one (DOX) can be obtained by combing natural
gas with wood/cellulose, producing methanol. With the
addition of water, carbon monoxide, and formaldehyde, you
will achieve the product DOX.
Synthesized by combining L-lactide and DOX.
Degrade in salt solutions easier and at a higher rate than PLA.
Degradation does produce 85 mg formaldehyde, but at a
strength that is equivalent to 9 pears.
16. Polyhydroxyalkanoates (PHA)
“The polyhydroxyalkanoates (PHA) family are biodegradable
thermoplastic polymers, produced by a wide range of microorganisms.
The polymer is produced in the microbial cells through a fermentation
process and then harvested by using solvents such as chloroform,
methylene chloride or propylene chloride.” (Peelman, et al. 2013)
17. New vs. Recycled
There is an increasing desire
for renewable resources as well
as reusable resources.
Recycled products are
becoming increasingly more
common in the packaging
industry.
Their increased relevance in
the packaging industry is due to
the fact that more and more
consumers are becoming aware
of their “footprint” during their
lifetime.
18. PET Bottles
A study was conducted using virgin glass bottles, virgin PET bottles,
and recycled PET bottles (respectively in table below) concerning the
aging of wine.
Esters, alcohols, and acids were tested at times of 0, 5, 9, and 12
months.
0 Months 5 Months 9 Months 12 Months
Esters 15.0+/-0.5
mg/L for all
• 13.4
• 22.8
• 22.6
• 26.6
• 26.9
• 26.9
• 26.4
• 24.1
• 21.9
Alcohols 96.6+/-2.4
mg/L for all
• 96.1
• 68.7
• 74.5
• 66.1
• 64.0
• 64.2
• 52.5
• 50.7
• 55.0
Acids 8.3+/-0.2
mg/L for all
• 4.8
• 7.8
• 8.2
• 8.1
• 8.1
• 8.1
• 7.8
• 7.8
• 6.7
20. Pros
Bioplastics
Capable of a “green birth” – they don’t require fossil fuels to
produce.
Bioplastics are capable of degradation by enzymatic action and
have a shorter biodegradable timeline (typically).
Plastics
BPA has a wide range of uses; from food packaging to toys to water
pipes.
Polystyrene is capable of being molded into a plethora of different
shapes, allowing its use as a container in the food packaging
industry to be nearly unlimited.
21. Plastics Cons
BPA has been associated with moderate estrogenic
activity and can influence reproduction.
BPA has also been associated with disruption of
thyroid hormones, proliferation of prostate
cancer cells, and blocking testosterone
production.
Polystyrene has shown that it releases DEHA into
foods, potentially causing liver cancer.
22. Bioplactic Cons
Bioplastics
Brittleness (due to high glass transition and melting temperatures),
stiffness, poor impact resistance, difficult heat stability, high water vapor
and oxygen permeability, and thermal instability are finally also factors
limiting the application of PHA films as food packaging (Peelman, et al).
PLA isn’t confirmed to biodegrade at a faster rate compared to its fossil
fuel-based counterparts. It is recommended that PLA go through industrial
composting with the addition of enzymes.
“Because of the hydrophilic nature of starch and cellulose, packaging
materials based on these materials have a low water vapor barrier, which
causes a limited long-term stability and poor mechanical properties
(sensitive to moisture content). Other drawbacks are bad processability,
brittleness and vulnerability to degradation”
Costs are greater for bioplastics due to lack of availability and lack of land
for use in production.
23. Conclusions
When choosing a food packaging container, it is
vital to choose the right one.
Some containers may leach harmful chemicals
into your product.
Consumers are becoming more conscious of
recyclable materials, increasing the demand for
biodegradable and reusable containers.
25. References
Dombre, C., Rigou, P., Wirth, J., & Chalier, P. (2014). Aromatic Evolution of
Wine Packed in Virgin and Recycled PET Bottles. Food Chemistry, (176), 376-
387.
Fasano, E., Bono-Blay, F., Cirillo, T., Montuori, P., & Lacorte, S. (2012).
Migration of phthalates, alkylphenols, bisphenol A and di(2-ethylhexyl)adipate
from food packaging. Food Control, 27(1), 132-138.
Martin, R., Camargo, L., & Miller, S. (2014). Marine-degradable polylactic
acid. Green Chemistry, 16(4), 128-141
Muncke, J. (2012, October 5). Food Packaging Materials. Retrieved April 7,
2015, from http://www.foodpackagingforum.org/food-packaging-
health/food-packaging-materials
Peelman, N., Ragaert, P., Meulenaer, B., Adons, D., Peeters, R., Cardon, L.,
Van Impef, F., Devlieghere, F. (2013). Application of bioplastics for food
packaging. Trends in Food Science & Technology, 128-141.