Application of biobased plastics as food packaging
material
Dr. ir. Nanou Peelman
International conference and exhibition on Biopolymers and
Bioplastics
10-12/08/2015
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
1
Introduction
Why use food packaging?
• Roles of food packaging:




Containment
Protection
Communication
Convenience
• Prevention of food loss! (huge environmental impact)
• Food packaging ↑
Increased use of raw materials
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
2
Introduction
Interest in bioplastics among stakeholders in the food industry
BUT lack of knowledge on their performance hinders
succesfull introduction
AIM of this research: can biobased plastics replace
conventional plastics as a food packaging material?
Barrier
properties
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
3
Barrier properties
• O2 + CO2 barrier:
 MAP (modified atmosphere)
 Delay or inhibit growth microorganisms
 Delay chemical degradation
• H2O barrier:
 Avoid dehydration (fresh products)
 Water permeation (e.g. loss of crispness)
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
4
Barrier properties of biobased plastics
O2-barrier
Cellulose
+
H2O-barrier
-
Starch
+
PLA
-
PHA
+
-
±
±
Barrier properties can be improved by:
Use of multilayers
Monolayer
Multilayer
Use of coatings (e.g.
metal layer)
Without coating
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
With coating
5
Characterization barrier properties
(commercial) multilayer biobased plastics
Oxygen permeability
Moisture permeability
900
250
700
600
500
400
300
200
WVTR (g/m².d)
OTR (cc/m².d)
800
200
150
100
50
100
0
0
Large variations → biobased plastics with barrier
properties for different types of food products exist
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
6
Storage tests: selection of food products
H2O
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
O2
7
Selection of materials
Selection was made by participating (food) companies
Selection based on the technical specifications of their current
conventional material
• Good performance
• No need for testing (expensive and time-consuming)
Many biobased plastics
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
8
Storage tests with lower barrier materials
Food Product
Short shelf life
(refrigerated storage)
Rumsteak (MAP)
Medium shelf life
(refrigerated storage)
Ham sausage (MAP)
Long shelf life
(ambient storage)
Tortilla chips (Air)
Selected packaging material
PLA tray + Cellulose/PLA
Cellulose/starch
Mcellulose/starch
PLA tray + Cellulose/PLA
PLA tray + Paper/AlOx/PLA
Cellulose/M/PLA
Mcellulose/starch
Cellulose/starch
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
9
Storage tests
• Packed in biobased package(s) and in conventional package
• Follow up during shelf-life:





Gas headspace (if MAP)
Microbial growth
Lipid oxidation
Color
Sensorial evaluation (taste, odor, color,…)
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
10
Oxygen barrier
1. Rumpsteak
Material
Cellulose/PLA
11,0 ± 0,2 (75% RH)
PLA tray
46,8 ± 1,1 (50% RH)
PET/CPP + PP tray
2. Ham Sausage
OTR (cc/m².d)
Material
3 (50% RH)
OTR (cc/m².d)
Cellulose/PLA
11,0 ± 0,2 (75% RH)
Paper/Alox/PLA
45,7 ± 2,7 (75% RH)
PET/EVOH/PE
<8
PLA tray
APET/LDPE tray
46,8 ± 1,1 (50% RH)
20,6 ± 0,5
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
11
e.g. Ham sausage
O2-concentration
2.0
Reference
Paper/AlOx/PLA
------------------------------------------------------------------------
1.5
% O2
Cellulose-starch/PLA
1.0
0.5
0.0
0
5
10
15
20
Day
25
30
35
40
Oxygen concentration never exceeds the maximal limit
applied by the industrial partner
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
12
Lipid oxidation parameters
Peroxide Value (primary oxidation product)
MDA (µg/g product)
PO (meq O2/kg fat)
10
8
6
4
2
4
3
2
1
0
0
0
10
20
Day
30
0
40
10
20
Day
30
40
Free fatty acid (rancidity)
10
FFA (g FFA/100g Fat)
Malondialdehyde (secondary oxidation product)
5
8
6
4
2
0
0
5
10
15
20
25
30
35
Day
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
13
Conclusion: rumpsteak and ham sausage
In comparison with current conventional packaging:
•
•
•
•
•
Gas headspace
Microbial growth
Lipid oxidation
Color
Sensorial evaluation
 Taste
 Odor
 Color
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
14
Moisture barrier properties: Tortilla chips
In comparison with current conventional packaging:
• Moisture uptake
• Lipid oxidation
• Sensorial evaluation
→ preference biobased packaging
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
15
Conclusions
• Quality of various food products can be guaranteed
• MAP
• Light transparency
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
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Conclusions
Rice and pasta - Lima
Coffee - Bastinpack
Meat products – Ter Beke
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
17
Conclusions
Biobased plastics with lower barrier properties than the
current packaging materials can also guarantee the
quality during shelf-life (overpacking?)
New Project: OptiBarrier (www.pack4food.com)
Case-by -ase approach is needed!
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
18
Acknowledgements
• IWT
• Participating companies
• Participating research institutes
• Prof. Dr. Dirk Poelman (LumiLab)
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
19
Conclusions
Thank you!
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
20
Barrier properties: storage tests
International conference and exhibition on Biopolymers and Bioplastics
10-12/08/2015
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