Biodegradable films for Food Packaging

Presented By:
Malathi A.N

II Year M.Tech.
PG12AEG4094
1

Objective of seminar
To understand the importance of
development of biodegradable films
To illustrate the biodegradable films
used in food packaging
To

review

studies

related

to

biodegradable film

Dept. of Processing and Food Engineering

2

Content
Introduction
Biodegradable polymer
Biodegradation process
Classification of biodegradable polymers
Application of biopolymers in food packaging
Companies involved in bioplastics for food related packaging
Advantages and disadvantages of biodegradable polymer
Nanotechnology
Nanotechnology used in food packaging
Case studies
Conclusion
References

3

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.
Eg:

Disposal

of

non-degradable

plastic

bags

adversely affects sea-life

(Averous and Pollet, 2012).
Dept. of Procssing and Food Engineering

4

OUR OCEANS ARE TURNING INTO
PLASTIC...!!

NO EXCUSE FOR SINGLE USE:
Plastic bags are choking our oceans. An estimated 50-80
million end up in our environment each year. Once they enter
our precious water they do no go away. Plastic bags remains
for centuries posing threats to wildlife by entanglement,
suffocation and entering the food chain.
5

OCEAN POLLUTION
It starts with us-and it ends with us


6

Plastic production has increased from 0.5 to 260
million tonnes per year since 1950
40% of plastics produced every year is discarded into

Landfill.


7

Every year, more than 500 billion plastic bags are
distributed, and less than 3% bags are recycled.
They are typically made of polyethylene and can take

up to 1,000 years to degrade in landfills that emit
harmful greenhouse gases (Heap, 2009).


8

The term ‘‘biodegradable’’ materials is used to describe
those materials which can be degraded by the enzymatic action
of living organisms, such as bacteria, yeasts, fungi and the
ultimate end products of the degradation process, these being
CO2, H2O and biomass under aerobic conditions and
hydrocarbons, methane and biomass under anaerobic conditions
(Kuorwel et al., 2007).

10

Biodegradation process
Step-1
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 (elevated temperatures found in
landfills), UV light (a component of sunlight) and mechanical

stress (e.g. wind or compaction in a landfill).
Oxidation causes the molecules to become hydrophilic (waterattracting) and small enough to be ingestible by microorganisms, setting the stage for biodegradation to begin.
www.epi-global.com

11


12

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.
www.epi-global.com

13

Source of biodegradable polymer
Polysaccharides
Starches
Wheat
Potatoes
Maize
Cassava
Ligno-cellose product
Wood
Straws
Others
Pectins
Chitosan/chitin
Gums
(Averous and Pollet, 2012).

14

Biopolymers are divided into three main categories
1. Biodegradable polymers obtained by chemical synthesis

Polyglycolic acid
Polylactic acid
Polycaprolactone
Polyvinyl alcohol

(Flinger, 2003).

15

2. Biodegradable polymers produced through fermentation
by microorganisms
Polyesteres
Neutral polysaccharides
3. Biodegradable polymers from chemically modified natural
product

Starch
Cellulose
Chitin and chitosan
Soy based plastic

(Flinger, 2003).


16

Application of Biopolymers in food
packaging
Edible coating
Paper boards
Egg trays
Carry bags
Wrapping films
Containers


17

Companies involved in bioplastics for foodrelated packaging applications.
Company

Country

Comments

Bioenvelop

Canada

Bioenvelop moisture-barrier coating
films for biodegradable food containers
and utensils

Earthshell crop.

USA

Primarily serving food-service industry
with food containers and serviceware

Evercorn, inc.

Japan

Evercorn resin used in the following
food-related applications: disposable
serviceware and utensils, lamination or
coatings for paper/paperboard, food
containers

National Starch
Company

UK

Packing (packing peanuts) applications
for shipping and distribution

(Lillian ,2006)

18

Advantages and disadvantages of biodegradable polymer
Raw material Advantages

Disadvantages

Zein

 Good film
forming properties
Good tensile and
moisture barrier
properties

Chitosan

Antimicrobial and
High water
antifungal activity
sensitivity
Good mechanical
properties
Low oxygen and
carbon dioxide
permeability

Brittle


Reference
Pol et al.,
(2002).
Cho et al.,
(2010).
Peelman et
al., (2013).

19

Cont……

Raw material Advantages

Disadvantages

Reference

Whey protein
isolate

Desirable film
low tensile
forming properties streangth
Good oxygen
high water
barrier
vapor
permeability

Gluten

Low cost
High sensitivity Peelman et
Good oxygen
to moisture and
al., (2013).
barrier
brittle
Good filmforming properties


Kadham et al.,
(2013).

20

Cont……

Raw
material

Advantages

Disadvantages Reference

Soy protein
isolate

Excellent film
Poor
forming ability mechanical
Low cost
properties
Barrier
High water
properties
sensitivity
against oxygen
permeation


Pol et al., (2002).
Cao et al., (2007)
Cho et al.,
(2010).

21

The use of biodegradable films for food packaging has been

strongly limited because of the poor barrier properties and
weak mechanical properties shown by natural polymers.
The application of nano-composites promises to expand the
use of edible and biodegradable films that

reduce the

packaging waste associated with processed foods this
supports the preservation of fresh foods by extending their
shelf life
(Sorrentino et al., 2007).

22

Nanotechnology is generally defined as the creation and
utilization of structures with at least one dimension in the
nanometer length scale (10-9m). These structures are called
nanocomposites

Nanocomposites

could

exhibit

modifications

in

the

properties of the materials

(Peelman et al., 2013).

23

To achieve

modifications, a good interaction between the

polymer matrix and the nanofiller is desired.
Incorporation of nanoparticles is an excellent way to improve
the performance of biobased films.

(Peelman et al., 2013).

24

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.

Derek Lam, (2010).

25

Cont……

Introduction of nanoparticles into packaging to block
oxygen, carbon dioxide and moisture from reaching the
food, and also aids in preventing spoilage.

Derek Lam, (2010).

26

Use of biodegradable film for cut beef steaks
packaging

Mechanical

and

barrier

properties

of

biodegradable soy protein isolate-based film coated
with polylactic acid

Preparation and characterization of whey protein
isolate film reinforced with porous silica coated
titaniam nanoparticles


27

Case study i

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


28

Objectives:

1. 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.


29

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.


30

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.


31

Samples were individually placed on polystyrene trays
and hermetically packaged with the following three films:

Biodegradable polymeric film
Biodegradable polyesters
Polyvinyl chloride film(PVC)


32

Water permeability: Infrared sensor technique
Microbial analysis:

TMVP(Total Mesophilic Viable Count)
TPVC(Total Psychrotrophic Viable Count)
Lactic acid bacteria
Pseudomonas spp.


33

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

34

Results

Table1: Water permeability data at 10ºC
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


35

Table2: Shelf life of beef
sample stored at 4 C

Table3: Shelf life of beef
sample stored at 15 C

Type of film

Shelf life(days)

Type of film

Shelf life(days)

PVC

2.41 0.12

PVC

1.88 0.01

Polymeric film

2.13 0.11

Polymeric film

1.25 0.01

Polyesters

2.16 0.11

Polyesters

1.35 0.01

Gompertz equation:


36

Table 4: Trends of a Microbial load, expressed as log(cfu),
of beef meat samples during a storage at 4ºC for 6 days
Microbial group

Initial
microbial load
(log CFU/g)

Type of film
PVC

Polymeric film

Polyesters

Final microbial
load (log
CFU/g)

Final
microbial
load (log
CFU/g)

Final
microbial
load (log
CFU/g)

TMVC

5.277

0.002

10.184

0.066

10.459

0.120

10.158

0.004

TPVC

5.035

0.020

10.511

0.089

10.373

0.035

10.081

0.028

Lactic acid
bacteria

5.519

0.031

9.888

Pseudomonas
spp.

5.779

0.089

10.440

0.052
0.067

9.143
10.572


0.004
0.038

9.210
10.203

0.004
0.002

37

Table 5: Trends of a Microbial load, expressed as log(cfu),
of beef meat samples during a storage at 15ºC for 6 days
Microbial group

Initial microbial
load
(log CFU/g)

Type of film

PVC

Polymeric film Polyesters

Final
microbial
load (log
CFU/g)

Final
microbial
load (log
CFU/g)

Final
microbial
load (log
CFU/g)

TMVC

5.277

0.002

9.736

0.017

9.092

0.118

9.735

0.039

TPVC

5.035

0.020

9.223

0.092

8.856

0.051

9.339

0.272

Lactic acid
bacteria

5.822

0.115

8.888

0.044

8.589

0.063

9.077

0.018

Pseudomonas
spp.

4.976

0.033

9.963

0.047

9.129

0.046

9.958

0.041


38

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


39

Case study ii

Title: Mechanical and barrier properties of biodegradable soy
protein isolate-based film coated with polylactic acid
Author: Rhim, W. J., Lee, H. J. and Perry K.W
Journal: LWT 40(2007) 232-238


40

Objectives:
1. To improve mechanical and barrier properties of soy
protein isolate based film coated them with PLA
2. To determine some properties including tensile strength
(TS), elongation at break (E), water vapor permeability

(WVP) of the films


41

5g SPI + 100ml distilled water + 2.5g glycerin
pH=10 0.1 with 1M sodium hydroxide solution
90ºC for 20min
Cast into a leveled teflon
Dried at ambient condition(≈23 C) for about 24h
Peeled from plates

PLA solution: 5g PLA + 100ml chloroform
SPI films were dipped into the PLA solution (2min)
Drained of excess solution and allow to dry at ambient

condition

42

5g PLA + 100ml chloroform
Casting into teflon-coated glass plate

Dried at ambient condition
Peeled from plates


43

Results
Table 1: Soy protein isolate (SPI) films coated with
Polylactic acid (PLA) solution of varying concentrations
Film

Thickness(µm) DM(%)

SPI

78.8 2.2

75.5 1.2 91.3 0.4

SPI/(1g PLA/100ml solvent) 76.9 3.7

78.7 2.0 92.8 0.3


78.8 1.4 92.5 0.2


79.5 0.3 93.3 0.3


81.9 0.7 94.1 0.1


86.9 0.l

PLA

87.3 0.1 95.1 0.1

89.5 2.7


T(%)

94.3 0.3

44

Table 2: Tensile strength (TS) and elongation at break (E)
of soy protein isolate (SPI) films coated with polylactic
acid (PLA) solution of varying concentrations
Film

TS(Mpa)

E(%)

SPI

2.8 0.3

165.7 15.0

SPI/(1g PLA/100ml solvent)

8.5 1.1

82.6 5.1


10.9 1.0

176.0 9.7


11.5 0.5

218.3 30.7


14.2 1.6

349.9 16.3


17.4 2.1

207.6 34.6

PLA

17.2 0.5

203.4 20.8


45

Table 3: Water vapor permeability (WVP) of soy protein
isolate (SPI) films coated with polylactic acid (PLA)
solution of varying concentrations
Film

WVP( 10-14 kgm/m2 s Pa)

SPI

268.30 21.50


12.20 1.25


7.60 0.1


5.68 0.11


4.74 0.25


4.44 0.17

PLA

4.66 0.15


46

Conclusion

Mechanical and water barrier properties of PLA-coated
SPI films were greatly improved
The PLA-coated SPI films are suitable for applications in
packaging of foods


47

Case study iii

Title: Prepartion and characterization of whey protein isolate
films reinforced with porous silica coated titania
nanoparticales

Author: Kadam, M. D., Thunga, M., Wang, S., Kessler, R. M.,
Grewell,

D., Lamsal, B. and Yu, C.

Journal: Journal of food engineering 117(2013) 133-140


48

Objectives:
1. To develop film embedded with TiO2 nanoparticles by
utilizing sonication to achieve uniform distribution of
nanoparticles inside the WPI
2. To characterize the effects of different levels of
sonication used


49

5% wt of WPI and glycerol dissolved in distilled water
pH=8.0 with 2M sodium hydroxide
90 2ºC for 30min
Subjected to ultra sonication level of 0%, 10%, 50% and
100% sonication (0, 16, 80 and 160µm)
10, 15 and 20g were cast into a sterile polystyrene petri
dishes
Dried at 35 1ºC for 24h
Peeled from plates


50

Table 1: Thicknesses of whey protein isolate film with and
without) nanoparticles
Film

Film forming
solution(g)

Average thickness
(mm)

WPI

10

0.1456

15

0.2276

20

0.3084

10

0.1593

15

0.2329

20

0.3189

WPI-NP


51

1. Effect of sonication level on water contact angle of pure
WPI film and WPI films contacting nanoparticles

74°

16°

0µm


160µm

52

2. Effect of sonication level and with or without
nanoparticles on Young’s modulus

35mpa

19mpa


53

nanoparticles on tensile stress of WPI films.

1.03

1.18


54

nanoparticles on tensile strain of WPI films.


55

Conclusion

Incorporation of nanoparticles helps to improve their
mechanical properties
Embedded nanoparticles contributed effectively to increase
the thickness of films

The presence of nanoparticles in the film was shown to
improve certain mechanical properties, but it also caused
nearly a 50% reduction in elongation.


56

The WPI films embedded with nanoparticles have great
potential for application in food packaging for extending
the shelf life, improving quality, and enhancing the safety
of food packaged with them.


57

Conclusion

The use biodegradable polymer reduces

the

environmental impact of non-degradable plastic

Incorporation of nanoparticles is an excellent way to
improve the performance of biobased films.
The application of nano-composites promises to
expand the use of edible and biodegradable films that

reduce the packaging waste associated with processed
foods that supports the preservation of fresh foods by
extending their shelf life.


58

References
 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.


59

 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 Nannotechnology. San
jose state university.


60

 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): 8495.


61

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