1 Innovating Packaging Solutions for Fresh Fish Marit Kvalvåg Pettersen, Anlaug Ådland Hansen,...

Innovating Packaging Solutions for Fresh Fish

Marit Kvalvåg Pettersen, Anlaug Ådland Hansen,Nofima Food, Matforsk, Norway

ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen

Innovating Packaging solutions for fresh fish

Outline:

Packaging in general and the foods requirements for packaging

Packaging of fresh fish Nanotechnology and Packaging materials Biomaterials

Packaging in general

Function of packaging: ProtectPreservePracticalContainmentCommunication InformationMarketing

Requirements to food packaging:Many parameters to consider!

• Safety of food packaging materials - migration• Taste and smell neutral• Barrier to light• Barrier to oxygen• Barrier to water vapour

• Barrier to CO2

• Barrier to aroma• Temperature at filling, storage and distribution • Machinability and sealing properties • Reuse- recycling• Price

• Barrier to CO2

Bologna Ham

Pink Pink

Grey Grey

• Barrier to CO2

• Oxidation - Rancid

• Bacterial growth

• Mould

• Barrier to CO2

Packaged Packaged productproduct

Product Raw material Process Hygiene.

Distribution: Time Temperature Light Mechanical

impact Logistics Environment Consumer.

Packaging- material and -machine

Barrier Runability Sealability Design Hygiene.

The golden triangle of packaging!

Packaging of fresh fish

Fish Packaging materials Packaging methods Packaging solutions – innovating packaging

solutions

Lobster

Atlantic Salmon

Mackerel

Fresh fish

Great diversityFishing groundWild caught and farmed fishSeasonFat contentFish parts

Blue MusselWolffish

Redfish

Herring

Atlantic Salmon

Chemical compositionIn general:• 66-84% water

15-24% protein0,1-22% fat1-3% carbohydrates 0,8-2% minerals

• Fat fish: more than 5% fat stored in the muscle (triglyceride)

• Lean fish: fat stock in the liver and only 0,5-1,5% fat in the muscular tissue

• Different chemical composition in different parts of the fillet (salmon and trout)

Salmon

Mackerel

Fresh fish – Contamination and packaging

methods Contamination depends on habitat, e.g. sea water, fresh water, pelagic or at the bottom

Perishability or stability of the food product: chemical, biological and physical nature of the

product- initial quality

Internal factors: • Water activity (aw)• pH• Red-Ox potensial (Eh)• Nutritive substances

Storage conditions and environmental factors– Oxygen – Light – Temperature– Humidity– Storage time

Fish and packaging methods

Air/Open with ice Vacuum packaging Modified atmosphere packaging Superchilled packaging

Comparison of MAP, air and vacuum packaging: Shelf life (sensory evaluation)

MAP Air Vacuum Storage temp CO2/N2/O2

Cod (G. morhua) fillets 17 6 16 8 0/100/0

Catfish (filets) 13 6 6 8 75/25/0

Salmon (S.salar 17 11 17 2 60/40/0

Shrimp, spotted (Pandalus platyceros) 14 7 0 100/0/0

Swordfish (Xiphias gladius) steaks 22 6 2 100/0/0

Sivertsvik, M., Jeksrud, W.K., Rosnes, T., International Journal of Food Science and Technology 2002, 37, 107±127

Fish and packaging methods- Modified atmosphere packaging

Modified atmosphere packagingGas compositionEffect of CO2

Solubility of CO2

Gas/product ratio

MAP: the enclosure ofa food product in a package (material with

gas barrier) , in which th e gaseous environment

has been changed or modified

Innovative packaging solutions- active

packaging Modified atmosphere packaging

Gas/product ratioOptimal g/p ratio 3:1Economically and environmentally unfriendly

CO2-emitter

Production of CO2 after sealing

Reduction of g/p ratioProven effect

Wolffish

CO2 in MAP packed Salmon

0 5 10 15 20

Storage time (days)

■ MAP 1:1 emitter MAP 2 :1 MAP 1:1

Bacterial growth in Salmon - TVC

2522181511841

PacMeth

Interaction Plot (data means) for TotGrowth

Worksheet: KjemBioMBlc StressLevel = 0.MTWMAP 3:1 ■ MAP 1:1 emitter Vacuum

Salmon stored at 1°C with 60% CO2 / 40% N2

Summary – Packaging materials and fresh

fish• Type of product - perishability• Storage conditions• Shelf life• Selection of packaging materials and packaging

method

Nanotechnology and food packaging

Marit Kvalvåg Pettersen, Nofima Food, Matforsk, Norway

Nanotechnology and Packaging materials

What is nanotechnology? Properties of packaging materials with

nanoparticles What’s on the market? Active and intelligent packaging

solutions

NanotechnologyWhat is nanotechnology?

• Technology that deals with materials/particles in nano-size

• Nano = 10-9

• 1 Nanometre = 1/1 000 000 millimetre– Human hair 60-80 000 nm

thickness– red blood corpuscle: 2 500 nm in

width• Nanotechnology is multi disciplinary

• Physics, chemistry, biology, engineering…..

Nanotechnology

• Nano-size means atom level

• Percent surface area in propotion to total volume is changed compared to materials in bulk

• Use– Cars/motors, aircrafts, energy,

electronic equipment, paint, cosmethics, medicine, packaging etc.

Nano-scaled additives in polymers; Potential increased performance

Mechanical strength Dimentional stability Thermal stability Chemical resistance Flame retardancy Electrical conductivity Optical properties Transparency UV resistance Barrier properties

NFR Seminar 29. June 2007NFR Seminar 29. June 2007

Nanotechnology and plastic materials – some examples

• Inorganic/organic hybrid polymers

• Clay

• Cellulose microfibrils

Polymer-Clay composites

Fig. 4, Alexandre & Dubois,

Mater. Sci. Eng.. 28(2000) 1-63

What’s on the market?

• More than 400 actors within science, development and production is using nanotechnology and molcular knowledge in food, food production and packaging

• More than 300 nano-food products is available on the market.

Polymers with nanocomposites

• Research in many areas and materials both thermosetings and thermoplastic

• For thermoplastic materials e.g.: – PA– PS– PP– PET– EVOH– + + +

Nanotechnology and intelligent food packaging materials

• Freshness indicator– The packaging gives information about the freshness

of the products by the use of nanoparticles that change the colour due to oxidation

– The packaging gives information about tampering• Oxygen-intelligent printing ink / oxygen indicator• Alteration of the properties or shape of the packaging

Nanotechnology and active food packaging materials

• Nanocomposite coating on the packaging material – Designed for interaction/reaction with the food

• Reduction of the oxygen level in the packaging• Preserving agent or addition of flavourings

• Anti-microbial packaging– Nanoparticles irreversible bound to certain bacteria and

prevent them to affect the product

Summary - Nanomaterials

• Materials with nanoparticles is available on the market

• The effect of nanocomposites:– Longer shelf life:

• Improved barrier properties• Absorbing/reacting compounds

– Thinner/lighter packaging materials – Functionality: anti-microbial, freshness

indicatior, preserving, sensors (temperature, humidity, light, deterioration)

Biomaterials

Marit Kvalvåg Pettersen, Nofima Food, Matforsk, Norway

Biomaterials and Packaging

Definitions Types of Biomaterials Suitability for fresh fish

Biomaterials - Definitions

• Biopolymer, Bioplastic, bio-based polymer, biomaterial , biodegradable

– Organic material where source of the carbon is from

biological resources (not-fossil resources)– Example Cellulose,

• Biodegradable : Biodegradable polymers with approved biodegradability (according to EN 13432) Compostable packaging

• Defintion by European Bioplastics:

• Biodegradable biopolymer

Raw materialsFossile sourceFossile source Renewable source - Renewable source -

biomassbiomassPro

”Traditional” Plastics:

E.g. PE, PP, PS, PET, PA, PVC

Many Cellulos derivates

E.g. sugar based PE

Starch based materials,

Cellofan, PLA, PHA,

Chitosan

PCL = Poly (e-caprolacton)PBAT= Poly(butylene adipate-co-terephthalate)PBS = Polybutylen succinatPE = PolyetylenPP = PolypropylenPS = PolystyrenPET = PolyetylentereftalatPA = PolyamidPVC = PolyvinylkloridPLA= Polylactic Acid (Polylaktat)PHA = Polyhydroksyalkanoat

Polymers, chemicals and fuels

Fossil resources

(petroleum, gas)

> 10> 106 6 yearsyears

11--10 10 yearsyears

Chemical industry

Biochemical industry

Biomass/bio-organisms

Carbon cycle

BIOBASED POLYMERS

Directly extracted from Biomass

Synthesised from bio-derived monomers

Polymerisationin microorganisms

Poly -saccharides

Starch :potato, Maize,

Wheat,Rice

PolylactateProteins Lipids

Cellulose, Cotton,

Wood etc.

Gums, alginates,

pectins

Chitosan/Chitin

Animal proteins:

Casein, Whey, Collagen

Plant proteins:

Soya, Gluten, Zein

Cross-linked tri-glycerids

Other Polyesters

PHABacterial

cellulose

Xanthan, Curdlan,

Pullan

Starch Directly extracted from bio-mass Natural occurring polymer in plants

• Starch based biopolymers dominates the market (75-80% in 2002)

• Economical competitive to petrochemical materials

• Feedstock: Maize, potatoes, wheat, rice

• Properties– Hydrophilic– Brittle – Mechanical properties are inferior to petrochemical polymers– Relatively easy to process– Vulnerable to degradation– Low resistance to solvents and oils

• Enhanced porperties– Addition of plasticisers (e.g. glycerine)– Blending with biodegradable copolyester

• Polymerised lactic acid produced by fermentation of carbohydrates • Feedstock : maize, (cellulose, agricultural waste)• High potential for substitution of petrochemicals like PE, PP, PS and PET due to

physical and chemical properties – Hardness, stiffness, impact strength and elasticity comparable to PET

• Processed on existing equipments: film blowing, thermoforming, injection moulding

• Properites: – High transparency, high gloss and low haze– Temperature sensitive:

• Glass transition temp 60°C (degrades quickly above this temperature)• Low Vicat softening point (Less suitable for filling at elevated

temperatures)• Low heat deflection temperature (HDT) and high heat seal strength

(good performance in film sealing)

• Energy requiring process• Require industrial composting conditions

PLA – Poly(lactic acid) Synthesised from bio-derived monomers - Monomers from bio renewable source

PHA – Poly(hydroxyalkanoates)

Polymers produced in microorganisms• A familiy of aliphatic polyesters • Feedstock: carbohydrates from maize, sugar, alcohols, lipids• Produced by microbial fermentation of sugar or lipids • High production costs; not entered the market • Wide range of molecular weight and structure; affects a number

of properties• PHA films are translucent, and moulded articles have high gloss

• Most common PHB (Poly (3-hydroksybutyrat) – A polyester comparable (in melting characteristics and

mechanical properties) to petroleumbased PP• Low water vapour transmission rate (like LDPE)• Drawback: ageing/Maturing (Can be avoided by curing )

• Promising material!

Cellulose Directly extracted from bio-mass- Natural occurring polymer in plants

• Cellophane:– Hydrophilic /water vapour sensitive film– Good mechanical properties (in dry state) – Not thermoplastic or sealable– Good oxygen barrier (in dry state)

– Coating with nitrocellulose-wax or PVDC– Potential for product and process improvement

• Celluloseacetat– Bakery and vegetables – Poor water vapour and gas barrier properties

Advantages/Disadvantages

• Reduced emission of CO2

• Accelerated deforestation• Food production area • Energy and water consumption in production of

biomaterials• Gen Modification (GMO) • Recycling /reuse• Price

Oxygen transmission rate

0 1 2 3 4 5 6 7

EcoflexPLA

PHAWheat gluten/glycerol

Amylose/glycerol (10:4)Whey/glycerol

Amylopectin/glycerol (10:4)PARAGON

Chitosan/glycerolEVOH

Log OTR (cm3 µm/m2 d bar)

Biomaterials and fresh fish

Water vapour transmission rate

-5 -4 -3 -2 -1 0

PARAGON

Chitosan/glycerol

Whey/glycerol

Wheat gluten/glycerol

Ricestarch/PE blend (20/80)

Ecoflex

Log WVT (g/m2/d)

Summary - Biomaterials

• Several products available on the market• Positive contribution to life cycle assessment and

carbon handling compared to materials from petrochemical/fossil sources

• Promising materials with satisfactory properties, but some are hydrophobic

• Traditional processing equipment can be used• Price: Bio based materials are more expensive

due to e.g. limited production capacity.

Thank you for your attention!

1 Innovating Packaging Solutions for Fresh Fish Marit Kvalvåg Pettersen, Anlaug Ådland Hansen,...

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