1. Presented By: Malathi A.NII Year M.Tech. PG12AEG4094 1

2. Objective of seminar To understand the importance of development of biodegradable films To illustrate the biodegradable films used in food packaging Toreviewstudiesrelatedtobiodegradable filmDept. of Processing and Food Engineering2 3. 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 Dept. of Processing and Food Engineering3 4. INTRODUCTION Most of todays synthetic polymers are produced from petrochemicals and are not biodegradable. Persistentpolymersgeneratesignificantsources ofenvironmental pollution, harming wildlife when they are dispersed in nature. Eg:Disposalofnon-degradableplasticbagsadversely affects sea-life(Averous and Pollet, 2012). Dept. of Procssing and Food Engineering4 5. 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 6. OCEAN POLLUTION It starts with us-and it ends with usDept. of Processing and Food Engineering6 7. Plastic production has increased from 0.5 to 260 million tonnes per year since 1950 40% of plastics produced every year is discarded intoLandfill.Dept. of Processing and Food Engineering7 8. 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 takeup to 1,000 years to degrade in landfills that emit harmful greenhouse gases (Heap, 2009).Dept. of Processing and Food Engineering8 9. 9 10. 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). Dept. of Processing and Food Engineering10 11. Biodegradation process Step-1 The long polymer molecules are reduced to shorter and shorter lengthsandundergooxidation(oxygengroupsattachthemselves to the polymer molecules). This process is triggered by heat (elevated temperatures found in landfills), UV light (a component of sunlight) and mechanicalstress (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 Dept. of Processing and Food Engineering11 12. Dept. of Processing and Food Engineering12 13. 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 Dept. of Processing and Food Engineering13 14. Source of biodegradable polymer Polysaccharides Starches Wheat Potatoes Maize Cassava Ligno-cellose product Wood Straws Others Pectins Chitosan/chitin Gums (Averous and Pollet, 2012). Dept. of Processing and Food Engineering14 15. Biopolymers are divided into three main categories 1. Biodegradable polymers obtained by chemical synthesisPolyglycolic acid Polylactic acid Polycaprolactone Polyvinyl alcohol(Flinger, 2003). Dept. of Processing and Food Engineering15 16. 2. Biodegradable polymers produced through fermentation by microorganisms Polyesteres Neutral polysaccharides 3. Biodegradable polymers from chemically modified natural productStarch Cellulose Chitin and chitosan Soy based plastic(Flinger, 2003).Dept. of Processing and Food Engineering16 17. Application of Biopolymers in food packaging Edible coating Paper boards Egg trays Carry bags Wrapping films ContainersDept. of Processing and Food Engineering17 18. Companies involved in bioplastics for foodrelated packaging applications. CompanyCountryCommentsBioenvelopCanadaBioenvelop moisture-barrier coating films for biodegradable food containers and utensilsEarthshell crop.USAPrimarily serving food-service industry with food containers and servicewareEvercorn, inc.JapanEvercorn resin used in the following food-related applications: disposable serviceware and utensils, lamination or coatings for paper/paperboard, food containersNational Starch CompanyUKPacking (packing peanuts) applications for shipping and distribution(Lillian ,2006)18 19. Advantages and disadvantages of biodegradable polymer Raw material AdvantagesDisadvantagesZein Good film forming properties Good tensile and moisture barrier propertiesChitosanAntimicrobial and High water antifungal activity sensitivity Good mechanical properties Low oxygen and carbon dioxide permeabilityBrittleDept. of Processing and Food EngineeringReference Pol et al., (2002). Cho et al., (2010). Peelman et al., (2013).19 20. ContRaw material AdvantagesDisadvantagesReferenceWhey protein isolateDesirable film low tensile forming properties streangth Good oxygen high water barrier vapor permeabilityGlutenLow cost High sensitivity Peelman et Good oxygen to moisture and al., (2013). barrier brittle Good filmforming propertiesDept. of Processing and Food EngineeringKadham et al., (2013).20 21. ContRaw materialAdvantagesDisadvantages ReferenceSoy protein isolateExcellent film Poor forming ability mechanical Low cost properties Barrier High water properties sensitivity against oxygen permeationDept. of Processing and Food EngineeringPol et al., (2002). Cao et al., (2007) Cho et al., (2010).21 22. The use of biodegradable films for food packaging has beenstrongly 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 thatreduce thepackaging waste associated with processed foods this supports the preservation of fresh foods by extending their shelf life (Sorrentino et al., 2007). Dept. of Processing and Food Engineering22 23. 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 nanocompositesNanocompositescouldexhibitmodificationsintheproperties of the materials(Peelman et al., 2013). Dept. of Processing and Food Engineering23 24. To achievemodifications, a good interaction between thepolymer matrix and the nanofiller is desired. Incorporation of nanoparticles is an excellent way to improve the performance of biobased films.(Peelman et al., 2013). Dept. of Processing and Food Engineering24 25. 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). Dept. of Processing and Food Engineering25 26. ContIntroduction of nanoparticles into packaging to block oxygen, carbon dioxide and moisture from reaching the food, and also aids in preventing spoilage.Derek Lam, (2010). Dept. of Processing and Food Engineering26 27. Use of biodegradable film for cut beef steaks packagingMechanicalandbarrierpropertiesofbiodegradable soy protein isolate-based film coated with polylactic acidPreparation and characterization of whey protein isolate film reinforced with porous silica coated titaniam nanoparticlesDept. of Processing and Food Engineering27 28. Case study iTitle: Use of biodegradable film for cut beef steaks packaging Author: M. Cannarsia,, A. Baiano, R. Marino, M. Sinigagliaand M.A. Del Nobile Journal: Meat Science 70 (2005) 259-265Dept. of Processing and Food Engineering28 29. 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 microbialcontamination.Dept. of Processing and Food Engineering29 30. Meat was obtained from ten organically farmed Podolian young bulls. Animals were slaughtered at 1618 months of age. Mean slaughter weight was 476 kg22.23 kgDressed carcasses were split into two sides and chilledfor 48 h at 13C, after that each side was divided in hind and fore quarter and each quarter was jointed into different anatomical regions.Dept. of Processing and Food Engineering30 31. 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 4C 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.Dept. of Processing and Food Engineering31 32. Samples were individually placed on polystyrene trays and hermetically packaged with the following three films:Biodegradable polymeric film Biodegradable polyesters Polyvinyl chloride film(PVC)Dept. of Processing and Food Engineering32 33. Water permeability: Infrared sensor technique Microbial analysis:TMVP(Total Mesophilic Viable Count) TPVC(Total Psychrotrophic Viable Count) Lactic acid bacteria Pseudomonas spp.Dept. of Processing and Food Engineering33 34. Mathematical model: Gompertz equationWhere, A is the maximum microbial growth attained at the stationary phase max is the maximum growth rate 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 Dept. of Processing and Food Engineering34 35. ResultsTable1: Water permeability data at 10C FilmThickness(m)Pw(g cm cm-2 s1 atm-1)Polymeric film641.53 10-84.84 10-10Polyesters514.30 10-93.29 10-10PVC123.75 10-9 1.30 10-10Dept. of Processing and Food Engineering35 36. Table2: Shelf life of beef sample stored at 4 CTable3: Shelf life of beef sample stored at 15 CType of filmShelf life(days)Type of filmShelf life(days)PVC2.41 0.12PVC1.88 0.01Polymeric film2.13 0.11Polymeric film1.25 0.01Polyesters2.16 0.11Polyesters1.35 0.01Gompertz equation:Dept. of Processing and Food Engineering36 37. Table 4: Trends of a Microbial load, expressed as log(cfu), of beef meat samples during a storage at 4C for 6 days Microbial groupInitial microbial load (log CFU/g)Type of film PVCPolymeric filmPolyestersFinal microbial load (log CFU/g)Final microbial load (log CFU/g)Final microbial load (log CFU/g)TMVC5.2770.00210.1840.06610.4590.12010.1580.004TPVC5.0350.02010.5110.08910.3730.03510.0810.028Lactic acid bacteria5.5190.0319.888Pseudomonas spp.5.7790.08910.4400.052 0.0679.143 10.572Dept. of Processing and Food Engineering0.004 0.0389.210 10.2030.004 0.00237 38. Table 5: Trends of a Microbial load, expressed as log(cfu), of beef meat samples during a storage at 15C for 6 days Microbial groupInitial microbial load (log CFU/g)Type of filmPVCPolymeric film PolyestersFinal microbial load (log CFU/g)Final microbial load (log CFU/g)Final microbial load (log CFU/g)TMVC5.2770.0029.7360.0179.0920.1189.7350.039TPVC5.0350.0209.2230.0928.8560.0519.3390.272Lactic acid bacteria5.8220.1158.8880.0448.5890.0639.0770.018Pseudomonas spp.4.9760.0339.9630.0479.1290.0469.9580.041Dept. of Processing and Food Engineering38 39. ConclusionThe investigated biodegradable films could be advantageously used to replace PVC films in packaging fresh processed meat, reducing in this way theenvironmental impact of polymeric filmsDept. of Processing and Food Engineering39 40. Case study iiTitle: 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) 232-238Dept. of Processing and Food Engineering40 41. 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 filmsDept. of Processing and Food Engineering41 42. 5g SPI + 100ml distilled water + 2.5g glycerin pH=10 0.1 with 1M sodium hydroxide solution 90C for 20min Cast into a leveled teflon Dried at ambient condition(23 C) for about 24h Peeled from platesPLA solution: 5g PLA + 100ml chloroform SPI films were dipped into the PLA solution (2min) Drained of excess solution and allow to dry at ambientcondition Dept. of Processing and Food Engineering42 43. 5g PLA + 100ml chloroform Casting into teflon-coated glass plateDried at ambient condition Peeled from platesDept. of Processing and Food Engineering43 44. Results Table 1: Soy protein isolate (SPI) films coated with Polylactic acid (PLA) solution of varying concentrations FilmThickness(m) DM(%)SPI78.8 2.275.5 1.2 91.3 0.4SPI/(1g PLA/100ml solvent) 76.9 3.778.7 2.0 92.8 0.3SPI/(2g PLA/100ml solvent) 76.4 4.378.8 1.4 92.5 0.2SPI/(3g PLA/100ml solvent) 84.5 1.679.5 0.3 93.3 0.3SPI/(4g PLA/100ml solvent) 86.2 2.881.9 0.7 94.1 0.1SPI/(5g PLA/100ml solvent) 87.5 2.786.9 0.lPLA87.3 0.1 95.1 0.189.5 2.7Dept. of Processing and Food EngineeringT(%)94.3 0.344 45. 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 FilmTS(Mpa)E(%)SPI2.8 0.3165.7 15.0SPI/(1g PLA/100ml solvent)8.5 1.182.6 5.1SPI/(2g PLA/100ml solvent)10.9 1.0176.0 9.7SPI/(3g PLA/100ml solvent)11.5 0.5218.3 30.7SPI/(4g PLA/100ml solvent)14.2 1.6349.9 16.3SPI/(5g PLA/100ml solvent)17.4 2.1207.6 34.6PLA17.2 0.5203.4 20.8Dept. of Processing and Food Engineering45 46. Table 3: Water vapor permeability (WVP) of soy protein isolate (SPI) films coated with polylactic acid (PLA) solution of varying concentrations FilmWVP( 10-14 kgm/m2 s Pa)SPI268.30 21.50SPI/(1g PLA/100ml solvent)12.20 1.25SPI/(2g PLA/100ml solvent)7.60 0.1SPI/(3g PLA/100ml solvent)5.68 0.11SPI/(4g PLA/100ml solvent)4.74 0.25SPI/(5g PLA/100ml solvent)4.44 0.17PLA4.66 0.15Dept. of Processing and Food Engineering46 47. ConclusionMechanical and water barrier properties of PLA-coated SPI films were greatly improved The PLA-coated SPI films are suitable for applications in packaging of foodsDept. of Processing and Food Engineering47 48. Case study iiiTitle: Prepartion and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticalesAuthor: Kadam, M. D., Thunga, M., Wang, S., Kessler, R. M., Grewell,D., Lamsal, B. and Yu, C.Journal: Journal of food engineering 117(2013) 133-140Dept. of Processing and Food Engineering48 49. 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 usedDept. of Processing and Food Engineering49 50. 5% wt of WPI and glycerol dissolved in distilled water pH=8.0 with 2M sodium hydroxide 90 2C for 30min Subjected to ultra sonication level of 0%, 10%, 50% and 100% sonication (0, 16, 80 and 160m) 10, 15 and 20g were cast into a sterile polystyrene petri dishes Dried at 35 1C for 24h Peeled from platesDept. of Processing and Food Engineering50 51. Table 1: Thicknesses of whey protein isolate film with and without) nanoparticles FilmFilm forming solution(g)Average thickness (mm)WPI100.1456150.2276200.3084100.1593150.2329200.3189WPI-NPDept. of Processing and Food Engineering51 52. 1. Effect of sonication level on water contact angle of pure WPI film and WPI films contacting nanoparticles74160mDept. of Processing and Food Engineering160m52 53. 2. Effect of sonication level and with or without nanoparticles on Youngs modulus35mpa19mpaDept. of Processing and Food Engineering53 54. 3. Effect of sonication level and with or without nanoparticles on tensile stress of WPI films.1.031.18Dept. of Processing and Food Engineering54 55. 4. Effect of sonication level and with or without nanoparticles on tensile strain of WPI films.Dept. of Processing and Food Engineering55 56. ConclusionIncorporation of nanoparticles helps to improve their mechanical properties Embedded nanoparticles contributed effectively to increase the thickness of filmsThe presence of nanoparticles in the film was shown to improve certain mechanical properties, but it also caused nearly a 50% reduction in elongation.Dept. of Processing and Food Engineering56 57. 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.Dept. of Processing and Food Engineering57 58. ConclusionThe use biodegradable polymer reducestheenvironmental impact of non-degradable plasticIncorporation 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 thatreduce the packaging waste associated with processed foods that supports the preservation of fresh foods by extending their shelf life.Dept. of Processing and Food Engineering58 59. 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.Dept. of Processing and Food Engineering59 60. 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.Dept. of Processing and Food Engineering60 61. 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.Dept. of Processing and Food Engineering61 62. 62