Chapter 7 - Bioplastic for Sustainable Food Packaging

Abstract

Bioplastics are sturdy materials that can be used to replace conventional petroleum-based plastics for sustainable food packaging. Materials derived from renewable resources and biodegradable polymers are considered as bioplastic, for example, PLA, PHA, PBAT, and starch. Biodegradation specification and methods of assessments for plastic materials have been established by several international and national organizations, including the American Society for Testing and Materials, International Standards Organization, International Committee for Standardization. Types of bioplastic materials used for the commercial market and research into food packaging, including renewable resources and petroleum synthesis were reviewed. Processing of bioplastic packaging via conventional conversion includes extrusion, thermoforming, blow molding, and injection molding. These produce different forms of flexible and rigid packaging. Permeability of food packaging greatly influences the quality and shelf-life of packaged foods. The development of bioplastics for food packaging including fresh produce, bakery, meat, and seafood products was assessed. Bioplastics have been processed into multilayer materials via coating, lamination, and co-extrusion that improve barrier and functional properties. Moreover, reinforcement of bioplastic materials with organic and inorganic fillers, or other functional modification such as plasma treatment that induced cross-linking between polymers, effectively enhances barrier properties of packaging. Improved barrier properties and addition of active functions, especially antimicrobial performance, are major developments in investigations of bioplastic for food packaging. Efficacy to increase the shelf-life of packaged food via functional bioplastic packaging can reduce food loss and food waste, thereby facilitating sustainable food production.