Sustainable packaging materials to preserve food quality and safety
The EU-funded SUCCIPACK (Development of active, intelligent and sustainable food packaging using polybutylenesuccinate) project facilitated the introduction of PBS for food packaging in Europe. To adapt PBS for packaging applications, project partners formulated several grades of pure PBS and PBS blends using fillers and additives. These were processed into shapes appropriate for the market such as films, trays and cups. A significant accomplishment was the production of PBS with 100 % bio-based succinic acid using wheat. The team developed an innovative and flexible synthetic methodology for PBS production. PBS modifies its properties for the processing of food packaging. PBS environmental performance was evaluated through life-cycle analysis. This helped quantify and assess the environmental impacts related to a product, process or service throughout the entire life cycle. Results showed the need to reduce energy consumption during bio-based PBS production, particularly during fermentation of succinic acid. A series of safety and quality tests demonstrated the suitability of PBS for food packaging. Scientists assessed the quality and shelf life of raw meat, lettuce, peanuts, cheese, vegetarian and ready-to-eat products packaged with PBS. SUCCIPACK enhanced PBS applicability in packaging fish, meat and vegetables using different shapes and treatments to improve safety and food preservation. A series of recommendations were made for future research on PBS targeting the biotechnology, polymer, coating, recycling, and compounding and additive industries. They are also aimed at plastic converters, EU public bodies and end users. By introducing sustainable food packaging materials together with flexible packaging technologies, SUCCIPACK is able to satisfy consumer demands for food safety and environmental concerns. It will also help European industry boost its competitive advantage over the rising green PBS developments in Asia and the United States.
Keywords
Food quality, polybutylene succinate, food packaging, succinic acid
