BIO-DEGRADABLE FILMS FOR FOOD

PACKAGING
PRESENTED BY
DEEPAK ADHIKARI

AGRICULTURAL AND FOOD ENGINEERING DEPARTMENT

INDIAN INSTITUTE OF TECHNOLOGY, KHARAGPUR
OBJECTIVE OF SEMINAR

 To understand the importance of development of biodegradable

films

 To illustrate the biodegradable films used in food packaging

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
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
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.
STRUCTURE OF BIODEGRADABLE POLYMER
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
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.
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.
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
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
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”
SOURCE OF BIODEGRADABLE
POLYMERS
 Polysaccharides  Others
 Starches  Pectins
 Wheat  Gums

 Potatoes
 Maize

 Ligno-cellose product
 Wood
 Straws
ANAEROBIC DIGESTION
CATEGORIES

1. Biodegradable polymers obtained by chemical synthesis

 Polyglycolic acid

 Polylactic acid

 Polycaprolactone

 Polyvinyl alcohol
2.Biodegradable polymers produced through fermentation by
microorganisms :

 Polyesters

 Neutral polysaccharides

3.Biodegradable polymers from chemically modified natural

product :

 Starch

 Cellulose
APPLICATION IN FOOD
PACKAGING
 Edible coating
 Paper boards
 Egg trays
 Carry bags
 Wrapping films
 Containers
 ADVANTAGES AND DISADVANTAGES OF
BIOPOLYMER :

Raw material Advantages Disadvantages Reference

Whey Desirable film low tensile Kadham et
protein forming strength al., (2013)
isolate properties high water
Good oxygen vapour
barrier permeability
Gluten Low cost High Peelman et
Good oxygen sensitivity to al., (2013)
barrier moisture and
Good film- brittle
forming
properties
Raw Advantages Disadvantages Reference
material
Zein  Good film Brittle Pol et al.,
forming (2002).
properties Cho et al.,
Good tensile (2010).
and moisture
barrier properties
Chitosan Antimicrobial High water Peelman et al.,
and antifungal sensitivity (2013).
activity
Good
mechanical
properties
Low oxygen
and carbon
dioxide
Raw material Advantages Disadvantages Reference

Soy protein Excellent Poor Pol et al.,

isolate film forming mechanical (2002).
ability properties Cao et al.,
Low cost High water (2007)
Barrier sensitivity Cho et al.,
properties (2010).
against oxygen
permeation
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.
 Introduction of nanoparticles into packaging to block oxygen,
carbon dioxide and moisture from reaching the food, and also
aids in preventing spoilage.
CASE STUDY

“Use of biodegradable film for cut beef steaks packaging”

 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

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

 Biodegradable polymeric film

 Biodegradable polyesters

 Polyvinyl chloride film(PVC)

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
 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
Table1: Waterpermeability dataat at
permeability data 10ºC
10ºC
Infrared sensor technique
Type of film Shelf Type of film Shelf
life(days) life(days)

PVC 2.41±0.12 PVC 1.88±0.01

Polymeric 2.13±0.11
Polymeric film 1.25±0.01
film
Polyesters 1.35±0.01
Polyesters 2.16±0.11

Table2: Shelf life of beef Table3: Shelf life of beef

sample stored at 4°C sample stored at 15°C
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.
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”
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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
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 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
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 Liu, L. 2006. Bioplastics in Food Packaging: Innovative Technologies

for Biodegradable Packaging

 Lam, D. 2010. packaging application using Nanotechnology. San jose

state university.
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Cardon, L., Impe, V. F., and Devlieghere, F. 2013. Application of
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 Pol, H., Dwason, P., Action, J. and Ogale, A. 2002. soy protein
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 Rhim, W. J., Lee, H. J. and Perry K.W. 2007. Swiss society of food
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 Sorrentino, A., Gorrasi, G. and Vittoria, V. 2007, Potential perspectives

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