Ir. Nanou Peelman Prof. dr. ir. Peter Ragaert …...variation in film characteristics displayed in...

Biopolymeren & verpakking

Ir. Nanou Peelman

Prof. dr. ir. Peter Ragaert

Universiteit Gent

8 november 2012

Leuven

© 2012 – Pack4Food

Biopolymeren en verpakking © 2012 – Nanou Peelman - Peter Ragaert8 november 2012

Pack4Food

INDUSTRY

65 members

10 RESEARCH INSTITUTES

Filling systems

Resins

Packagingmaterials

Gasses

Food products

Distribution

Food products-composition

-pH-aw

Filling System-standard

-clean-ultraclean

-Hot fill-Aseptic

-In packaging-MAP

Packaging material-barrier

-active-passive

-closure systems

Shelf-life-chemical-microbiological-physical

Sustainability



Activities Pack4Food

Advices Research projects

Training / publications

Networking



Activities Pack4Food: topics

CONSUMER

Sustainability

Conscious and demanding

Convenience

Delicioushealthy

BioplasticsRecycling

MAPO2-absorbers

Antimicrobial

systems

Intelligent

packaging

Transparancy

Heat resistanceBarrier

Migration



What are bioplastics?

Bio-PE, Bio-PET,…

PLA, starch,

cellulose,…

PE, PP, PET, PS,…

Ecoflex,…

Biobased

Compostable

Non-Biobased

Non-compostable

• From food sources

– Corn, potatoes, sugar cane

• From side streams / waste

– Starch, PHA, whey

• From algae

Diversification resources

Improved properties• Barrier properties: case

• Thermal properties© 2012 – Pack4Food


IWT – Collective Research 095062

• Collective Research (IWT) requested byPack4Food: Application of bioplastics for food packaging– Study of the shelf life of different groups of food,

ranging from short (e.g. fresh tomatoes) to long stable shelf life (e.g. biscuits), packaged in various types of bioplastics packaging.

– Inform about the possibilities of the new generation of bioplastics

– Duration: September 2010 – August 2012© 2012 – Pack4Food


Overview barrier properties

High barrier materials(< 10 cc/m2.d )

Medium barrier materials(10 cc/m2.d <x> 100 cc/m2.d )

Low barrier materials(> 100 cc/m2.d )

Cellulose/starch MPLA 3-layer PLA-blend coex

Mcellulose/starch Paper/AlOx/PLA Multilayer PLA

Cellophane/M/PLA Cellulose/PLA PHB/Ecoflex

Xylan based coating PLA tray

1. O2 -permeability



Overview barrier properties

2. H2O - permeability

High barrier materials(< 10 g/m2.d )

Medium barrier materials(10 g/m2.d <x> 100 g/m2.d )

Low barrier materials(> 100 g/m2.d )

Mcellulose/starch Cellulose/starch 3-layer PLA-blend coex

MPLA Cellulose/PLA Multilayer PLA

Cellophane/M/PLA PHB/Ecoflex

Paper/AlOx/PLA Xylan based coating

PLA tray



Overview properties

• PLA tray from IWT Era-SME project 0100405: “Realisation of biopolymer based sustainable products by optimization of design, materials, mould making and processing” (HoGent en TUDelft)

• All tested bioplastics between 2 and 4 stars (Vinçotte)



Materials

3-layer PLA-blend coexMPLA

Paper/AlOx/PLA

Mcellulose/starchXylan based coating AXylan based coating B© 2012 – Pack4Food


Materials

Multilayer PLA Cellulose/Starch

Cellulose/PLA

Cellophane/PLA

PHB/Ecoflex Cellophane/M/PLA© 2012 – Pack4Food


Work package 1

Conclusion:

Considering the variation in film characteristicsdisplayed in the extended table, it can be statedthat multilayered biobased films have propertieswhich make them applicable for use as apackaging material for various types of foods,ranging from short shelf life products, overmedium shelf life to long shelf life products.© 2012 – Pack4Food


Extensive storage tests: overviewFood Product Selected Films

Short shelf life

(refrigerated storage)

Tomatoes PLA tray + Multilayer PLA

Rumsteak PLA tray + Natureflex/PLA

Medium shelf life

(refrigerated storage)

Ham sausage

Filet de Sax

Cellulose/starch

Mcellulose/starch

PLA tray + Natureflex/PLA

Ham sausage PLA tray + Paper/AlOx/PLA

French fries

Grated cheese

Cellulose/starch

Mcellulose/starch

Long shelf life

(ambient storage)

Potato flakes Xylan based coating (on paper)

Mcellulose/starch

Rice cakes

Tortillachips

Cellophane/M/PLA

Mcellulose/starch

Cellulose/starch

Biscuits Cellophane/M/PLA

Cellulose

Cellulose/starch (home compostable)*

* New version of other cellulose/starch film (not home compostable)© 2012 – Pack4Food


Example: Ham sausage

0

0,5

1

1,5

2

0 5 10 15 20 25 30 35 40

% O

2

Day

O2-concentration

Reference Cell/starch Mcell/starch

0,0

0,5

1,0

1,5

2,0

0 5 10 15 20 25 30 35 40%

O2

Day

O2-concentration

Reference PLA/AlOx/paper

“O2-concentration in the different packages remained below the limit, applied by the industrial partners”.



Overview

Food product Packaging

Parameter

Physico-chemical Microbial Chemical Organoleptic

O2

-per

mea

bili

ty

CO

2

-per

mea

bili

ty

Co

lor

pH

aw

Tota

l pla

teco

un

t

Lact

icac

id

bac

teri

a

Yeas

tsan

d

mo

uld

s

Per

oxi

de

valu

e

FFA

MD

A

Od

or

Co

lor

Tast

e

TomatoesPLA tray + multilayer PLA without perforations X X - - - - - - - - - X V -

PLA tray + multilayer PLA with perforations V V - - - - - - - - - V V -

Rumpsteak PLA tray + Cellulose/PLA film V V ± V V V V V - - - ± ± V

French friesCellulose/starch V V - V V V V V V V V ± V V

Mcellulose/starch V V - V V V V V V V V ± V V

Ham sausage

Cellulose/starch V V V V V V V V V V V V V V

Mcellulose/starch V V V V V V V V V V V X X X

PLA tray + Cellulose/PLA film V V X V V V V V V V V ± ± ±

PLA tray + Paper/AlOx/PLA film V V X V V V V V V V V ± X V

Filet de saxe

Cellulose/starch V V V V V V V V V V V V V V

Mcellulose/starch V V V V V V V V V V V V V V

PLA tray + Cellulose/PLA film V V V V V V V V V V V V V V

Grated cheeseCellulose/starch V V V V V V V V V V - V V V

Mcellulose/starch V V V V V V V V V V - ± V ±

TortillachipsCellulose/starch - - - V V - - - V V V - - V

Mcellulose/starch - - - V V - - - V V V - - V

V = similar or better than reference ± = worse than reference + acceptableX = worse than reference + unacceptable film = preference over reference (taste panel)© 2012 – Pack4Food


Extensive storage tests

Conclusion:

The tested bioplastics showed sufficient O2 andCO2 barrier to contain the shelf life of the testedfood products, but the moisture barrier limitedthe shelf life of some food products.

An interaction of the food product with thepackaging material was observed, e.g. color.© 2012 – Pack4Food


Printability and migration

Conclusion:

• Migration: will probably not be a limitating factor, but more tests have to be performed((M)cellulose starch film → conform legislation)

• Printability: films can be printed, but quality needs to be further investigated© 2012 – Pack4Food


Casestudies @ companies

• Set up

– Selected films were tested on packaging machines at different companies

• Horizontal + vertical flow pack machines

• MAP packaging or packaging under air

– Sealtemperatures were altered to make a goodsealed package



Casestudies @ companies

Conclusion:

The different case studies have led to mixedresults. The tested films ran smoothly over mostpackaging machines (did not break), butoptimization of sealpressure, sealtemperatureand sealtime needs further attention.



Overall conclusion project

Bioplastics have potential for packaging applications,including MAP packaging, in the food industry andsome could already be used today. Still, several issueslike moisture barrier, brittleness, sealing properties,price,… make that further adjustments are neededbefore bioplastics can compete with the conventionalplastics.

Remark: moisture barrier bigger challenge than gasbarrier → use of bio-PE and bio-PP in these packages?© 2012 – Pack4Food


Future project: heat resistance of bioplastics

In the framework of VIS-traject

“Sustainable and functional food packaging” (2011 – 2015)

• Aim: characterize and improve the heat resistance of bioplastics for microwave applications, retort applications, catering applications,…

• ‘Buy’ and ‘Make’-strategy– Inventarisation of existing heat resistant bioplastics materials

And/or

– Improving heat resistance properties by changing compositionof bioplastics materials and by different processing techniques© 2012 – Pack4Food


Acknowledgments

• The Collective Research (IWT) on barrier properties of bioplastics was funded for 80% by IWT

• This project was financially supported by 22 companiesfrom the food and packaging industry who activelyparticipated

• Ghent University– ir. Nanou Peelman

– Prof. Dr. ir. Bruno De Meulenaer

– Prof. Dr. ir. Frank Devlieghere

– Elien Verguldt

• University college Ghent, BVI, Packaging Centre, VKC© 2012 – Pack4Food

Pack4Food VZWCoupure Links 653

9000 Gent

Tel: +32 (0)9 264 99 30 Tel: +32 (0)9 264 99 39

www.Pack4Food.be

Dare to innovatein food packaging!

Partner of - Member of:


Ir. Nanou Peelman Prof. dr. ir. Peter Ragaert …...variation in film characteristics displayed in...

Documents

Transcript of Ir. Nanou Peelman Prof. dr. ir. Peter Ragaert …...variation in film characteristics displayed in...