Piyawanee Jariyasakoolroj1,2, Pattarin Leelaphiwat1,2, Nathdanai Harnkarnsujarit1,2. 1. Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand. 2. Center for Advanced Studies for Agriculture and Food (CASAF), KU Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand.
Abstract
BACKGROUND: The article reviews the recent developments in bioplastic food packaging. Several bioplastic materials (polylactide, polyhydroxyalkanoates, and starch) have been successfully converted into food packaging using conventional plastic conversion technologies including extrusion, injection molding, and compression molding. Recently, bioplastic packaging has been developed into active packaging which can either control the release of active ingredients or scavenge undesirable substances. This review emphasizes the advances in bioplastic packaging with regard to active packaging applications and applications requiring gas and water barrier. RESULTS: The review shows that antioxidant and antimicrobial functions are major developments for the control-release application in bioplastic packaging. Factors affecting the release of active ingredients have been reviewed. The sorption of low molecular weight substances such as humidity, aromas, and gases, also affects the properties of packaging materials. Some patents are available for oxygen-scavenging bioplastic packaging. Moreover, improved high-barrier packaging technologies (modified polymer, coating, and lamination) have been developed to increase the shelf-life of food products. CONCLUSION: The finding shows that the development of bioplastic into food packaging included control-release (desorption), scavenging (absorption) and permeation technologies.
BACKGROUND: The article reviews the recent developments in bioplastic food packaging. Several bioplastic materials (polylactide, polyhydroxyalkanoates, and starch) have been successfully converted into food packaging using conventional plastic conversion technologies including extrusion, injection molding, and compression molding. Recently, bioplastic packaging has been developed into active packaging which can either control the release of active ingredients or scavenge undesirable substances. This review emphasizes the advances in bioplastic packaging with regard to active packaging applications and applications requiring gas and water barrier. RESULTS: The review shows that antioxidant and antimicrobial functions are major developments for the control-release application in bioplastic packaging. Factors affecting the release of active ingredients have been reviewed. The sorption of low molecular weight substances such as humidity, aromas, and gases, also affects the properties of packaging materials. Some patents are available for oxygen-scavenging bioplastic packaging. Moreover, improved high-barrier packaging technologies (modified polymer, coating, and lamination) have been developed to increase the shelf-life of food products. CONCLUSION: The finding shows that the development of bioplastic into food packaging included control-release (desorption), scavenging (absorption) and permeation technologies.
Authors: Rui M S Cruz; Victoria Krauter; Simon Krauter; Sofia Agriopoulou; Ramona Weinrich; Carsten Herbes; Philip B V Scholten; Ilke Uysal-Unalan; Ece Sogut; Samir Kopacic; Johanna Lahti; Ramune Rutkaite; Theodoros Varzakas Journal: Foods Date: 2022-10-05