Bio degradable films for food packaging

Its about biodegradable polymers, their classification, application of bio-polymer in food packaging, nanotechnoogy etc

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 (CO 2 , N 2 ), water, biomass, and inorganic salts.

6. STRUCTURE OF BIODEGRADABLE POLYMERS

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. 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

11. 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

12. Stage 2 - The biodegradation of the oxidation products by microorganisms (bacteria, fungi and algae) that consume the oxidized carbon backbone fragments to form CO 2 ,H 2 O and biomass “Initial abiotic oxidation is an important stage as it determines the rate of the entire process”

13. SOURCE OF BIODEGRADABLE POLYMERS Polysaccharides Starches Wheat Potatoes Maize Ligno-cellose product Wood Straws Others Pectins Gums

14. ANAEROBIC DIGESTION

15. Biodegradable polymers obtained by chemical synthesis Polyglycolic acid Polylactic acid Polycaprolactone Polyvinyl alcohol CATEGORIES

16. 2 .Biodegradable polymers produced through fermentation by microorganisms : Polyesters Neutral polysaccharides 3 .Biodegradable polymers from chemically modified natural product : Starch Cellulose

17. APPLICATION IN FOOD PACKAGING Edible coating Paper boards Egg trays Carry bags Wrapping films Containers

18. 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)

19. 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 permeability High water sensitivity Peelman et al ., (2013).

20. 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).

21. 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.

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

23. CASE STUDY “Use of biodegradable film for cut beef steaks packaging”

24. 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

25. 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.

26. 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.

27. 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.

28. Samples were individually placed on polystyrene trays and hermetically packaged with the following three films: Biodegradable polymeric film Biodegradable polyesters Polyvinyl chloride film(PVC)

29. 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

30. RESULTS Film Thickness(µm) P w (g cm cm -2 s 1 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 10ºC Table1: Water permeability data at 10ºC Infrared sensor technique

31. 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

32. 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.

33. 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”

34. 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.

35. 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.

36. 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.