Innovating Packaging Solutions for Fresh Fish

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Innovating Packaging Solutions for Fresh Fish

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

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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

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Packaging in general

• Function of packaging
• Protect
• Preserve
• Practical
• Containment
• Communication
• Information
• Marketing

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Packaging in general
Packaging is not a product.
IT IS A SERVICE!!

• Rationalise distribution
• Inform/market the product
• Protect/Preserve the content
• O2 and CO2
• light
• water vapour
• aroma
• mechanical impact.

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Requirements to food packagingMany 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

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Requirements to food packagingMany 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

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Requirements to food packagingMany 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

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Requirements to food packagingMany 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

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The golden triangle of packaging!

• Product
• Raw material
• Process
• Hygiene.

• Distribution
• Time
• Temperature
• Light
• Mechanical impact
• Logistics
• Environment
• Consumer.

• Packaging- material and -machine
• Barrier
• Runability
• Sealability
• Design
• Hygiene.

Packaged product
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The foods requirement for packaging and storage
stability

• Type of food product
• Perishability or stability of the food product
• chemical, biological and physical nature of the
  product- initial quality
• Storage conditions and environmental factors
• Oxygen
• accelerate the growth of many microorganisms
• lead to lipid oxidation, pigment changes, loss of
  protein quality and destructions of vitamins.
• Light
• may initiate or accelerate deteriorative changes
• Temperature
• increases the rate of many chemical reactions and
  accelerates bacterial growth
• humidity

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Packaging of fresh fish

• Fish
• Packaging materials
• Packaging methods
• Packaging solutions innovating packaging
  solutions

Atlantic Salmon
Lobster
Cod
Mackerel
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Fresh fish
Herring

• Great diversity
• Fishing ground
• Wild caught and farmed fish
• Season
• Fat content
• Fish parts

Atlantic Salmon
Redfish
Wolffish
Blue Mussel
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Chemical composition

• In general
• 66-84 water
• 15-24 protein
• 0,1-22 fat
• 1-3 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)

Mackerel
Cod
Trout
Salmon
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Fresh fish - microbiology

• The dominating flora in fish (temperate
  seawater)
• Psykrotrophe aerobe/facultative anaerobe
  gram-negative e.g. Pseudomonos, Shewanella,
  Photobacterium sp.
• Gram-positive bacteria
• Lactobacillus, Bacillus, Micrococcus,
  Clostridium, Corynebacterium

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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

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Fish and packaging materials

• Type of food product
• Perishability or stability of the food product
• chemical, biological and physical nature of the
  product- initial quality
• Storage conditions and environmental factors
• Oxygen
• Light
• Temperature
• Humidity
• Storage time

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Fish and packaging methods

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

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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, 107127
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Fish and packaging methods- Modified atmosphere
packaging

• Modified atmosphere packaging
• Gas composition
• Effect of CO2
• Solubility of CO2
• Gas/product ratio

MAP the enclosure of a food product in a package
(material with gas barrier), in which the gaseous
environment has been changed or modified
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Modified atmosphere packaging

• Modified atmosphere packaging
• Gas composition
• N2, CO2, O2
• Effect of CO2
• CO2Dissolved in the product
• Antimicrobial effect Gram-negative organisms
  with aerobic metabolisms
• Absorption and Solubility of CO2
• Absorption increases with increased CO2
  concentration
• Packaging conditions g/p ratio, concentration
  of CO2, initial microbial content, type and
  content of fat, pH, water activity, temperature
• Gas/product ratio
• Optimal g/p ratio 31
• Economically and environmentally unfriendly
• CO2-emitter
• Production of CO2 after sealing
• Proven effect

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Innovative packaging solutions- active packaging

• Modified atmosphere packaging
• Gas/product ratio
• Optimal g/p ratio 31
• Economically and environmentally unfriendly
• CO2-emitter
• Production of CO2 after sealing
• Reduction of g/p ratio
• Proven effect

Wolffish
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MAP 11 emitter MAP 2 1 MAP 11
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Bacterial growth in Salmon - TVC
MAP 31 MAP 11 emitter Vacuum
Salmon stored at 1C with 60 CO2 / 40 N2
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Summary Packaging materials and fresh fish

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

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Nanotechnology and food packaging

• Marit Kvalvåg Pettersen,
• Nofima Food, Matforsk, Norway

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Nanotechnology and Packaging materials

• What is nanotechnology?
• Properties of packaging materials with
  nanoparticles
• Whats on the market?
• Active and intelligent packaging solutions

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Nanotechnology

• What 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..

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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.

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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 2007
NFR Seminar 29. June 2007
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Nanotechnology and plastic materials some
examples

• Inorganic/organic hybrid polymers
• Clay
• Cellulose microfibrils

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Polymer-Clay composites
Fig. 4, Alexandre Dubois, Mater. Sci. Eng..
28(2000) 1-63
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Nanotechnology and packaging materials

• Not a new type of material (e.g. a new polymer
  like PP )
• Additives in nanosize
• The materialer obtains new and alterated
  properties
• Easier to measure, manipulate, build .with
  nanotechnology
• Tailored properties (active and intelligent
  packaging)

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Whats 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.

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Polymers with nanocomposites

• Research in many areas and materials both
  thermosetings and thermoplastic
• For thermoplastic materials e.g.
• PA
• PS
• PP
• PET
• EVOH

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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

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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

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Nanotechnology Disandvanteges ?

• Few disadvantages is associated with the
  incorporation of nanoparticles
• Impact resistance and toughness
• Price
• Nanocomposites is more expensive - but this is
  changing
• Ethics?
• Not fully control over the consequences of
  nanoparticles on the environment and human

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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)

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Biomaterials

• Marit Kvalvåg Pettersen,
• Nofima Food, Matforsk, Norway

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Biomaterials and Packaging

• Definitions
• Types of Biomaterials
• Suitability for fresh fish

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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

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PCL Poly (e-caprolacton) PBAT Poly(butylene
adipate-co-terephthalate) PBS Polybutylen
succinat PE Polyetylen PP Polypropylen PS
Polystyren PET Polyetylentereftalat PA
Polyamid PVC Polyvinylklorid PLA Polylactic
Acid (Polylaktat) PHA Polyhydroksyalkanoat
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Carbon cycle
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Biomass Biobased raw materials

• Based on agricultural and forest products, and
  marine resources
• Different routes to produce biopolymers for
  packaging
• Directly by extraction from natural occurring
  biopolymers in plants
• E.g. lipids, proteins, polysaccharides (e.g.
  starch)
• Chemical processes
• E.g. hydrolysis of biomass where bio-monomers is
  produced, which in turn is the building blocks in
  the biopolymer like polyesters and polylactate
• Polymers produced by organisms, polymerisation by
  microorganism
• E.g. bacterial cellulose and polyhydroksyalkanoate
  s

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Biopolymers and Market

• Three main biopolymers constitutegt 90 of the
  biopolymer market (2008)
• Starch/starch blends
• PLA
• Cellulose

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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

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

• Polymerised lactic acid produced by fermentation
  of carbohydrates
• extraction of e.g. starch
• hydrolysis to sugar-
• fermentation of sugar to lactic acid -
• purification of monomer (lactide-
• polymerisation to PLA (polyester))
• Source maize, (cellulose, agricultural waste)
• Energy requiring process

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

• 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 60C (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

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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!

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PHA Poly(hydroxyalkanoates) Polymers produced
in microorganisms

• A familiy of aliphatic polyesters -
• most common PHB (Poly (3-hydroksybutyrat)
• A polyester comparable (in characteristics) to
  petroleumbased PP
• crystallinic thermoplast
• Low water vapour transmission rate (like LDPE)
• Similar to PP i melting characteristics and
  mechanical properties
• Drawback ageing/Maturing (Can be avoided by
  curing
• Promising material!

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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

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Green PE (Bio-PE)

• Braskem S.A The worlds first certified green
  polyethylene (100 bio-based)
• Feedstock Suger cane
• Polymerisation in standard factory
• Standard catalytic polymerisation process
• Same properties and applications
• Green PE and petro-based PE are both
  Recyclable
• (mechanical/incineration) and renewable, not
  biodegradable

Sugar cane
Bio-ethanol
Bio-ethane
Green PE
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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

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Oxygen transmission rate
Biomaterials and fresh fish
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Water vapour transmission rate
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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.

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Thank you for your attention!