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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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
Packaging in general
Function of packaging: ProtectPreservePracticalContainmentCommunication InformationMarketing
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
Bologna Ham
Pink Pink
Grey Grey
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
• Oxidation - Rancid
• Bacterial growth
• Mould
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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!
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
Packaging of fresh fish
Fish Packaging materials Packaging methods Packaging solutions – innovating packaging
solutions
Cod
Lobster
Atlantic Salmon
Mackerel
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
Fresh fish
Great diversityFishing groundWild caught and farmed fishSeasonFat contentFish parts
Blue MusselWolffish
Redfish
Herring
Atlantic Salmon
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
Trout
Cod
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
Fish and packaging methods
Air/Open with ice Vacuum packaging Modified atmosphere packaging Superchilled packaging
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
CO2 in MAP packed Salmon
0
10
20
30
40
50
60
70
80
0 5 10 15 20
Storage time (days)
% C
O2
■ MAP 1:1 emitter MAP 2 :1 MAP 1:1
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
Bacterial growth in Salmon - TVC
2522181511841
8
7
6
5
4
3
2
1
0
Days
Mean
123
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
Summary – Packaging materials and fresh
fish• Type of product - perishability• Storage conditions• Shelf life• Selection of packaging materials and packaging
method
25
Nanotechnology and food packaging
Marit Kvalvåg Pettersen, Nofima Food, Matforsk, Norway
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
Nanotechnology and Packaging materials
What is nanotechnology? Properties of packaging materials with
nanoparticles What’s on the market? Active and intelligent packaging
solutions
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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…..
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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.
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
Nanotechnology and plastic materials – some examples
• Inorganic/organic hybrid polymers
• Clay
• Cellulose microfibrils
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
Polymer-Clay composites
Fig. 4, Alexandre & Dubois,
Mater. Sci. Eng.. 28(2000) 1-63
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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.
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
Polymers with nanocomposites
• Research in many areas and materials both thermosetings and thermoplastic
• For thermoplastic materials e.g.: – PA– PS– PP– PET– EVOH– + + +
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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)
39
Biomaterials
Marit Kvalvåg Pettersen, Nofima Food, Matforsk, Norway
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
Biomaterials and Packaging
Definitions Types of Biomaterials Suitability for fresh fish
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
Raw materialsFossile sourceFossile source Renewable source - Renewable source -
biomassbiomassPro
pert
ies
Bio
degra
dable
Bio
degra
dable
Non-
Non-
bio
degra
dable
bio
degra
dable
”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,
PBAT,
PBS
PCL = Poly (e-caprolacton)PBAT= Poly(butylene adipate-co-terephthalate)PBS = Polybutylen succinatPE = PolyetylenPP = PolypropylenPS = PolystyrenPET = PolyetylentereftalatPA = PolyamidPVC = PolyvinylkloridPLA= Polylactic Acid (Polylaktat)PHA = Polyhydroksyalkanoat
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
CO2
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
• 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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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!
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
Oxygen transmission rate
0 1 2 3 4 5 6 7
LDPE
EcoflexPLA
PHAWheat gluten/glycerol
PA6
Amylose/glycerol (10:4)Whey/glycerol
Amylopectin/glycerol (10:4)PARAGON
PVDC
Chitosan/glycerolEVOH
Log OTR (cm3 µm/m2 d bar)
Biomaterials and fresh fish
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
Water vapour transmission rate
-5 -4 -3 -2 -1 0
EVOH
PARAGON
Chitosan/glycerol
Whey/glycerol
Wheat gluten/glycerol
Ricestarch/PE blend (20/80)
Ecoflex
PA6
PLA
PHA
LDPE
PVDC
Log WVT (g/m2/d)
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
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.
ProPAk Asia 2008, Bangkok Marit Kvalvåg Pettersen
Thank you for your attention!