Recyclability and Redesign Challenges in Multilayer Flexible Food Packaging—A Review

Multilayer flexible food packaging is under pressure to redesign for recyclability. Most multilayer films are not sorted and recycled with the currently available infrastructure, which is based on mechanical recycling in most countries. Up to now, multilayer flexible food packaging was highly customizable. Diverse polymers and non-polymeric layers allowed a long product shelf-life and an optimized material efficiency. The need for more recyclable solutions asks for a reduction in the choice of material. Prospectively, there is a strong tendency that multilayer flexible barrier packaging should be based on polyolefins and a few recyclable barrier layers, such as aluminium oxide (AlOx) and silicon oxide (SiOx). The use of ethylene vinyl alcohol (EVOH) and metallization could be more restricted in the future, as popular Design for Recycling Guidelines have recently reduced the maximum tolerable content of barrier materials in polyolefin packaging. The substitution of non-recyclable flexible barrier packaging is challenging because only a limited number of barriers are available. In the worst case, the restriction on material choice could result in a higher environmental burden through a shortened food shelf-life and increased packaging weights.

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Properties of Whey-Protein-Coated Films and Laminates as Novel Recyclable Food Packaging Materials with Excellent Barrier Properties

International Journal of Polymer Science ◽

10.1155/2012/562381 ◽

2012 ◽

Vol 2012 ◽

pp. 1-7 ◽

Cited By ~ 69

Author(s):

Markus Schmid ◽

Kerstin Dallmann ◽

Elodie Bugnicourt ◽

Dario Cordoni ◽

Florian Wild ◽

...

Keyword(s):

Whey Protein ◽

Barrier Layer ◽

Food Packaging ◽

Mechanical Load ◽

Barrier Properties ◽

Packaging Materials ◽

Renewable Materials ◽

Multilayer Material ◽

Ethylene Vinyl Alcohol ◽

Barrier Materials

In case of food packaging applications, high oxygen and water vapour barriers are the prerequisite conditions for preserving the quality of the products throughout their whole lifecycle. Currently available polymers and/or biopolymer films are mostly used in combination with barrier materials derived from oil based plastics or aluminium to enhance their low barrier properties. In order to replace these non-renewable materials, current research efforts are focused on the development of sustainable coatings, while maintaining the functional properties of the resulting packaging materials. This article provides an introduction to food packaging requirements, highlights prior art on the use of whey-based coatings for their barriers properties, and describes the key properties of an innovative packaging multilayer material that includes a whey-based layer. The developed whey protein formulations had excellent barrier properties almost comparable to the ethylene vinyl alcohol copolymers (EVOH) barrier layer conventionally used in food packaging composites, with an oxygen barrier (OTR) of <2 [cm³(STP)/(m²d bar)] when normalized to a thickness of 100 μm. Further requirements of the barrier layer are good adhesion to the substrate and sufficient flexibility to withstand mechanical load while preventing delamination and/or brittle fracture. Whey-protein-based coatings have successfully met these functional and mechanical requirements.

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Minimum Leak Size Determination, under Laboratory and Commercial Conditions, for Bacterial Entry into Polymeric Trays Used for Shelf-Stable Food Packaging

Journal of Food Protection ◽

10.4315/0362-028x-68.11.2376 ◽

2005 ◽

Vol 68 (11) ◽

pp. 2376-2382 ◽

Cited By ~ 4

Author(s):

SADHANA RAVISHANKAR ◽

NICOLE D. MAKS ◽

ALEX Y.-L. TEO ◽

HENRY E. STRASSHEIM ◽

MELVIN A. PASCALL

Keyword(s):

Food Packaging ◽

Brain Heart Infusion ◽

Enterobacter Aerogenes ◽

Laboratory Simulation ◽

Case Scenario ◽

Worst Case ◽

Ethylene Vinyl Alcohol ◽

Laboratory Conditions ◽

Shelf Stable ◽

Phosphate Buffered Saline

This study sought to determine the minimum leak size for entry of Enterobacter aerogenes under laboratory conditions, and normal flora under commercial conditions, into tryptic soy broth with yeast extract (TSBYE), homestyle chicken, and beef enchilada packaged in 355-ml polyethylene terephthalate/ethylene vinyl alcohol/polypropylene trays. Channel leaks (diameters of 50 to 200 μm) were made across the sealing area of the trays. Pinholes (diameters of 5 to 50 μm) were made by imbedding laser-drilled metal and plastic disks into the tray lids. For the laboratory simulation, all trays were submerged and agitated for 30 min at 25°C in phosphate-buffered saline that contained 107 CFU/ml of E. aerogenes. Under commercial conditions, trays with channel leaks were processed in retorts to achieve commercial sterility. All trays were subsequently incubated at 37°C for 2 weeks, and their contents plated onto eosin-methylene blue agar (for laboratory simulation) to enumerate E. aerogenes and brain heart infusion agar (for commercial conditions) to determine the presence of any bacteria. Under laboratory conditions, minimum pinhole sizes for E. aerogenes entry approximated 5 μm (TSBYE, metal disks; homestyle chicken, plastic disks), 20 μm (beef, plastic disks), and 30 μm (beef, metal disks). The minimum channel leak sizes for entry of E. aerogenes approximated 10 μm (TSBYE), 70 μm (chicken), and 200 μm (beef enchilada). Under commercial conditions, the minimum channel leak size for bacterial entry approximated 40 μm (TSBYE), 50 μm (homestyle chicken), and more than 200 μm (beef). Results showed that E. aerogenes can enter pinholes as small as 5 μm under a worst-case scenario. This information can be used to set pass and fail parameters for leak detection devices.

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Contrasting underlying mechanisms of different barrier coating types

TAPPI Journal ◽

10.32964/tj17.01.31 ◽

2018 ◽

Vol 17 (01) ◽

pp. 31-37

Author(s):

Bryan McCulloch ◽

John Roper ◽

Kaitlin Rosen

Keyword(s):

Food Packaging ◽

Underlying Mechanism ◽

Consumer Products ◽

Mechanical Degradation ◽

Design Rules ◽

Barrier Coatings ◽

Barrier Materials ◽

Barrier Coating ◽

Coating Type ◽

Underlying Mechanisms

Barrier coatings are used in applications including food packaging, dry goods, and consumer products to prevent transport of different compounds either through or into paper and paperboard substrates. These coatings are useful in packaging to contain active ingredients, such as fragrances, or to protect contents from detrimental substances, such as oxygen, water, grease, or other chemicals of concern. They also are used to prevent visual changes or mechanical degradation that might occur if the paper becomes saturated. The performance and underlying mechanism depends on the barrier coating type and, in particular, on whether the barrier coating is designed to prevent diffusive or capillary transport. Estimates on the basis of fundamental transport phenomena and data from a broad screening of different barrier materials can be used to understand the limits of various approaches to construct barrier coatings. These estimates also can be used to create basic design rules for general classes of barrier coatings.

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Recent Developments in Seafood Packaging Technologies

Foods ◽

10.3390/foods10050940 ◽

2021 ◽

Vol 10 (5) ◽

pp. 940

Author(s):

Michael G. Kontominas ◽

Anastasia V. Badeka ◽

Ioanna S. Kosma ◽

Cosmas I. Nathanailides

Keyword(s):

Shelf Life ◽

Food Packaging ◽

Modified Atmosphere Packaging ◽

High Water ◽

Edible Films ◽

Nitrogenous Compounds ◽

Quality Properties ◽

Unsaturated Lipids ◽

Active Food Packaging ◽

Seafood Products

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

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Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

Foods ◽

10.3390/foods10010121 ◽

2021 ◽

Vol 10 (1) ◽

pp. 121

Author(s):

Ghita Amor ◽

Mohammed Sabbah ◽

Lucia Caputo ◽

Mohamed Idbella ◽

Vincenzo De Feo ◽

...

Keyword(s):

Antimicrobial Activity ◽

Essential Oil ◽

Shelf Life ◽

Food Packaging ◽

Antimicrobial Properties ◽

Edible Films ◽

Biological Properties ◽

Oil Composition ◽

Packaging System ◽

Cooked Ham

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.

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