Day 2 :
Pöyry Management Consulting Oy, UK
Time : 10:00-10:30
Petri Vasara is the Director and Head of Global Consulting Practice in “BioFutures”. He is a member of Pöyry Management Consulting’s global management team. He is specialist in new technologies, innovations, industrial policy, foresight, new media, biobased chemicals, energy including bioenergy and biofuels, business models and environmental assessments. His areas of expertise cover innovation projects across the spectrum of technologies and industry branches, large-scale projects concerning different aspects of European and global industry policy, advanced strategic studies combining environment, economy and technology; trend and scenario analysis, environmental strategy formulation and research projects utilising mathematics and computers.
To stay competitive in a global market, any organisation needs to anticipate the most significant consumer trends which shape the business. Consumer trends foresight produces information which can also be applied and adapted to food packaging. Pöyry has a long history in trend foresight work within many industries using propietary tools. In our presentation, we first discuss current and emerging consumer trends relevant for food packaging based on our foresight tools. The presentation will give an comprehensive overview of the consumer trends relevant for the industry and foresight on rising themes. In the second part of the presentation, we solidify the case for the trends by presenting case examples from early adopters where the emerging trends have been met by e.g. new technology, user interfaces, sustainability measures, new bio- and nanomaterials, software solutions and new business models. As a conclusion, we present theses on what this all would mean for food packaging.
Tecnologico de Monterrey, México
Keynote: Development of biodegradable films based on blue corn flour with potential applications in food packaging
Time : 10:30-11:00
Cecilia Rojas de Gante has completed her PhD from UFR-Sciences-Université of Reims-Champagne-Ardenne, France and she is qualified in Biotechnology in Transgenic Organisms from University of Salamanca, Spain. She is working as Researcher at Packaging Department in Laboratorios Nacionales de Fomento Industrial and International Coordinator of RISEA-CYTED Program (Iberoamerican Network of Food Packaging Centers). She is also working as a full Professor at Biotechnology and Food Engineering Department at Tecnológico de Monterrey, México.
Using cereal flours as raw materials for obtaining thermoplastics do not require extractive operations, thereby making the process more sustainable. In this study, blue corn flour films were developed. Commercially-available blue corn (Zea mays L.) kernels were obtained from Guanajato (México). The cereal grain´s total composition (excluding the pericarp) is used. The blue corn flour was obtained according to the methodology described by Rojas de Gante et al. (2010). The plasticizing effects of two different polyols (glycerol and sorbitol) on the mechanical, thermal, and microstructural properties of flour films were researched. All films were transparent, with a light blue coloration and had an average thickness of 0.199±0.027 µm. The results showed that films plasticized with sorbitol had better mechanical properties and less affinity for water than those plasticized with glycerol. The sorbitol-plasticized films were more rigid and did not lose their integrity when immersed in water. The ATR-FTIR spectra of blue corn flour plasticizer with sorbitol showed the presence of the additional band at 1745 cm-1 characteristic of the carbonyl peak, which confirms the chemical linkages between sorbitol and a polymeric matrix. The effect of the plasticizer on the glass transition temperature (Tg) was characterized using differential scanning calorimetry (DSC). Tg decreased as the plasticizer content increased. Plasticized glycerol films showed lower Tg values than those with sorbitol. SEM observations showed that it was necessary to add plasticizer to maintain film integrity. The sorbitol-plasticized flour films revealed better adhesion between phases, and these films showed a compact structure.
- Special Session
Christian Brothers University, USA
Siripong Malasri, PhD from Texas A&M University, is a registered professional Engineer in Tennessee. He is an ISTA certified packaging lab professional (Professional Level). He is also Editor-in-Chief for the International Journal of Advanced Packaging Technology and Chair of PACKCON Online Packaging Conference. Currently, he serves as Dean of Engineering and Director of Healthcare Packaging Consortium at Christian Brothers University. His research interests include distribution packaging, pre-shipment testing, sustainability, materials, cold chain packaging, and artificial intelligence.
The International Safe Transit Association (www.ista.org) is a non-profit professional organization that sets standards for pre-shipment test of packaged products. It has three types of certification: lab, people, and packaged product. In this presentation, the presenter will share his experience operating an ISTA certified packaging lab and preparing students to become an ISTA certified packaging lab technician. The following topics will be presented:
• Christian Brothers University & its packaging operation: ISTA certified packaging lab, healthcare packaging consortium, and packaging education program.
• Reasons for pre-shipment test.
• Pre-shipment package test equipment: shock, vibration, compression, environmental conditioning.
• Overview of ISTA and its test protocols.
• Lab certification requirements: package test lab & thermal lab.
• Packaged-product certification mark.
• Certified packaging lab professional (CPLP) program: technician, technologist, professional, and thermal lab technician levels I & II.
• Topics covered in certified technician and certified technologist exams.
- Track 7: Emerging Trends in Food Packaging
Track 8:Cost-Effective Packaging Innovation
Track 9: Consumer Trends in Food Packaging
Track 10: Food Packaging Industry Scenario in Italy
Track 11:Market Differentiation: Growing and Mature
Track 12:Future of Innovation:Bio-based Packaging
Korea University, Korea
Title: Development of anti-insect food packaging materials containing encapsulated essential Oils at a Pilot Plant Scale
Time : 11:45-12:10
Jaejoon Han has obtained his BSc from Department of Food Science and Technology, Korea University, Seoul, Korea. He received his MSc and PhD from the Texas A&M University, USA. He was a Research Associate at the INRS-Institut Armand-Frappier, Québec, Canada. He joined the Sungkyunkwan University, Korea as an Assistant Professor in 2009. Currently, he is an Associate Professor in Dept. of Food Bioscience and Technology at Korea University since 2013. His present research interests include the active/intelligent packaging films, nano- and microencapsulation technology for functional ingredients, controlled release mechanisms, and biopolymeric plastics. He has published more than 40 papers in reputed journals
Plodia interpunctella (Hübner) is a major storage pest that penetrates into food packaging and causes serious economic losses, as well as posing health risks. The goal of this study was to develop effective anti-insect packaging materials against P. interpunctella by using plant essential oils (EOs). Several EOs were used as insect repellents, and fumigant mortality and the repellent activity of EOs were measured to evaluate subsistent anti-insect properties. Anti-insect packaging films containing EOs encapsulated by polyvinyl alcohol (PVA) for repelling P. interpunctella larvae were manufactured using pilot plant-scale instruments. The microcapsule emulsion of EO and PVA was printed onto polypropylene (PP) film as an ink mixture using the gravure printing method. The printed PP film was then laminated with a low-density polyethylene (LDPE) film to protect the printed side. Different types of multilayer films were produced based on EO concentration. Repellent activity of the developed films was also examined with several foods to simulate the storage environment, and EO films repelled P. interpunctella larvae effectively. In a release test using a gas chromatography, the anti-insect packaging materials showed remarkable controlled release of EOs. For sensory evaluation, which was performed using milk chocolate, caramel soft candy, and cookies packaged with the produced films, the films did not affect the sensory characteristics. Therefore, the films printed with emulsions of EO and PVA could be applied in the food industry to help protect foods from infestation by P. interpunctella.
Goglio Spa ,Italy
Title: Green Packaging & Green Tea:A solution already industrially achievable and future developments
Time : 12:10-12:35
Osvaldo Bosetti has completed his graduation in Chemistry at the University in Milan in 1989. He started working with Goglio SpA, a leader in flexible packaging, in 1991, and is now in charge of the R&D Direction, both for the Packaging and Plastics Division. With over 20 years of extensive experience in the development and coordination of innovative projects as R&D Director, four years ago he was also appointed as Plant Director thus enriching his expertise in problem solving for packaging. He is the holder of several patents, the results of his skills and competence. He took part in the SAFEMECH project, sponsored by the European Community, publishing several articles about NIAS and Active Packaging.
Goglio Group offers a complete packaging solution combining flexible laminates, packaging equipment, plastic accessories and service for top product preservation and unmistakable, eye catching image on shelves. Packaging plays a fundamental role in daily life but it represents the majority of urban waste and, during the last years, this aspect has caused concern about the environmental impact, leading to new regulations. Goglio S.p.A., as converting industry, is keen on this aspect and offers different solutions to a more and more demanding market: recyclable, biodegradable and compostable. The current challenge is to make a fully compostable material with ever better mechanical and preserving features (product shelf-life ) equalling the traditional and conventional materials. Goglio proposal: An innovative wholly compostable material, EN13432 Vincote certificated with: Higher barrier properties if compared to the most common compostable materials on the market; easy conversion on high speed Vertical Form & Fill Seal machines; high anti-oxidant, anti-radical power thanks to natural poliphenols radical scavenger addition; high availability and low cost and; natural product (no health and environmental problems). The new proposal is Green System & Green Tea. The anti-oxidant and anti-radical properties have been verified with static and dynamic instrumental tests and through shelf life studies in comparison to conventional standard materials. The innovative proposal is patented. New in-depth optimization and development of this packaging proposal is going on to further extend its barrier properties to guarantee a longer shelf life matching the level of non compostable conventional materials.
Indian Institute of Packaging, Delhi, India
Time : 12:35-13:00
Tanweer Alam, Joint Director, Indian Institute of Packaging has completed his PhD on MAP of Mozzarella Cheese from NDRI, Karnal India. His area of research is on novel food packaging technology. He visited University of Copenhagen, Denmark under faculty exchange programme funded by EU under East West Food Project. He organized several conferences/workshops of national/international stature in different capacities. He has published more than 100 research and technical papers in high impact referred journals, apart from delivering several invited lectures both in India and abroad and also contributed more than 15 book chapters. He is a life member of different scientific & academic journals. He also edited dozens of proceedings and technical souvenir. He is serving as an Associate Editor of Asian J of Dairy Science and Journal of Packaging Technology and Research published by Springer. He is also the Editorial Board Member of Processed Food Industry.
India is the world’s largest milk producing country. In India, milk is an important food and produced 140 million tonnes in 2014, increased by around 4% over the previous year which comprised about 17% of global production. It is expected to increase 240 million tonnes of milk by 2020. The 80% of milk produced in the country is handled by unorganized sector and remaining 20% from cooperative and private dairies. India has the unique tradition of producing a variety of indigenous products. The market worth for Indian milk products is valued around $11bn. Indigenous dairy products being a perishable commodity is highly susceptible to physicochemical and microbiological changes. Packaging is necessary in order to protect the product from moisture and microorganisms. Apart from enhancing the shelf life, packaging also improves the marketing ability of a product. The packaging aspects of traditional dairy products are still at a stage of infancy. The packaging materials used for these products are various leaves, polyethylene pouches, paperboard cartons to tin/aluminium cans. Moreover, use of cans is expensive in India. Thus, efforts should be made to study the utility of various types of flexible and some rigid packaging films like polyethylene, polyvinyl chloride, polypropylene and various laminar sheets for milk and milk products. Active, antimicrobial, MA packaging, eco-friendly and cost effective are potential factors for packaging of indigenous dairy product. Indigenous dairy products packaged in high barrier film (EVA/EVA/PVDC/EVA) under MAP integrated with active packaging may have shelf life of up to 90 days under refrigeration storage.
Federal Institute of Industrial Research Oshodi, Nigeria
Title: Design and development of suitable packaging materials for fresh and processed food products in a tropical environment
Time : 13:45-14:10
Sakirdeen Abidemi Ajani holds a PhD in Applied and Environmental Microbiology from the University of Lagos, Nigeria and University of KwaZulu-Natal, Pietermaritzburg, South Africa. He equally holds a Certificate in Packaging from the Prestigious Indian Institute of Packaging, Mumbai, India. He is currently the Head of Packaging Technology Division of the Federal Institute of Industrial Research Oshodi. He has published over 15 papers in reputable journals and has made several international oral presentations in various academic fora.
Packaging is the answer to the world hunger. More packaging and the right sort of packaging can help to curb world hunger. The main objective of this work is to develop flexible packaging, paper and other natural means that will adequately address the urgent packaging needs of the Micro, Small and Medium Scale Enterprises (MSMEs) in Nigeria. Investigations were conducted into methods of developing packaging film like hot-melt technology from intermediate thermoplastic materials. The results obtained from the characterization of the properties of the packaging films [polyethylene, bi-axially oriented polypropylene (gloss and non-gloss)] showed that the mean values for the properties of the packaging materials used for this study are, thickness 0.08-1.43 mm, stress at break (8.16-56.38 N/mm2) elongation at break (9.22-18.44 mm), force at break (1.00-101.60 N), stress at peak 0.29-51.31 N/mm2, elongation at peak (9.18-9.52 mm) and force at peak (29.18-111.36 N). Moisture content of the food samples in the different packaging materials gave a value between the ranges of 12.6-16.9%. The microbial load also gave a value between 0.2 x 103 and 3.3 x 103 cfu/g and absence of Salmonella shigella is an indication of absence of organisms of faecal origin in the samples. The results obtained indicate that biaxial-oriented polypropylene (gloss) is the best of the three materials studied for the packaging of food products used for this work.
University of Agriculture Makurdi, Nigeria
Title: Moisture sorption thermodynamics properties and shelf life stability of salted tropical freshwater catfish
Time : 14:10-14:35
Igbabul Bibiana, an Associate Professor of Food Processing Technology is a PhD holder in Food Science and Technology from the University of Agriculture Makurdi, Nigeria. She is the Deputy Director of Research and Development of the University. She is a member of the Editorial Board of Current Research in Nutrition and Food Science. She has published over 30 articles in peer reviewed journals. She is a member of Institute of Food Technology (IFT) USA, Nigeria Institute of Food Science and Technology and Nutrition Society of Nigeria. She is the co-author of a book in Food Science and Technology.
The catfish (Heterobranchus bidorsalis) is among the most commercially important freshwater fish species in Nigeria. It is preferred due to low price, its fleshiness, taste and ease of processing. The fish is however highly perishable under tropical ambient conditions. Salting and drying which are widely used processing and preservation methods in Nigeria are used in this study. The effect of salting (0, 5 and 10%) and temperatures (25, 30, 40 and 50oC) on sorption isotherms of catfish were investigated using gravimetric methods. The equilibrium moisture content data were used in the analysis of sorption, applying Clausius-Clapeyron and the Guggenheim-Anderson-de Boer (GAB) equations. The sorption data was applied to 2 packaging materials stored at relative humidity of 80 and 85% and temperatures of 30oC and 40oC. The monolayer moisture contents (2.830-4.958 g H2O/100 g solid) and surface areas of sorption (99.43–172.72 g H2O/100 g solid) decreased with increase in temperature and salt content and were higher for desorption than adsorption mode. The net isosteric heats of sorption (22.5–3.9 KJ/mol within 1.0–12.0 g H2O/100 g solid) also decreased with increase in salt content in adsorption mode but increased in desorption mode. The net entropy of sorption (-45.2 to–8.0J/mol within 1.0 to 12.0 g H2O/100 g solid) increased with salt content in adsorption and was higher than desorption. The storage life of the fish was significantly P<0.05 influenced by relative humidity (RH), water vapor permeability (B) of the packaging films and salting.
- Young Research Forum
Helwan Univeristy ,Egypt
Title: Effect of unacceptable quality rotogravure printing process on increasing the food waste application on polypropylene printing process
Time : 14:35-14:50
Ahmed Adel Mohamed Zaki is working as an Assistant Lecturer at Printing and Packaging Department, Faculty of Applied Arts Helwan University, Egypt. In December 2012, he obtained his Master's degree, titled "Study the effect of many variables when printing on Poly-propylene by Rotogravure". In 2014, he has registered his PhD degree at Packaging Rotogravure titled "Enhancing gravure plate characteristics by developing alternative materials ". He is the author of a book under the title of "Gravure Techniques and Innovations".
Every year around the globe 1.3 billion tonnes of food is lost or wasted, that is 1/3rd of all food produced for human consumption. It is now one of the points of interest in the whole world because it leads to environmental problems, famine and starvation. In fact there are many reasons of wastes one of them is printing problems, because a defectively printed package make the consumer avoid it and that lead to the end of the shelf life of products before consumption. Rotogravure printing is one of the best printing methods to print a high quality flexible packages and its benefit of mass production as well, but the question is how to produce a high quality printed flexible package. So, the aim of this research is to approach excellent machine parameters to produce a perfect flexible package. Six experiments on 6 different products of packed food snacks printed on Polypropylene 20 micron for each one of them with one parameter changed while all other machine parameters have been fixed and the parameters was machine speed, low depth of cell engraving, a switched off ESA (Electro Static Assist), low impress of impression cylinder, low impression of doctor-blade and finally the effect of low and high ink viscosity. Each changed parameter had a negative impact on printing quality but there is an exact number of each one of them which gives us an excellent quality with no printing defects nor colour shift and the printed sample as the same as the client approval sample.
Saudi Arabian Standards Organizations, Saudi Arabia
Time : 14:50-15:05
Ahmed Babader completed his PhD from Liverpool John Moores University in the UK. His area of research is resuable packaging, waste packaging and waste management systems. He is the Director of services and environmental standards, Saudia Arabian Standards Organization. To date, he has had one paper published in a reputable journal and presented more than 10 papers at conferences around the world.
The environmental impact of waste packaging has become an issue in many countries. Some companies have attempted to design reusable packaging as a possible solution to reduce one-way packaging; however, there is less intention amongst manufacturers to design reusable packaging. In addition, few international and national standards concentrate on reuse of packaging. Therefore, this study aims to promote reusable packaging amongst industries. The main objectives of this paper are: to identify packaging attributes that could be related to reusable packaging by extant research and to study the relationship between packaging attributes and reusable packaging through experts’ opinions and consumers’ perspectives. Quantitative and qualitative research was conducted using interviews and a questionnaire. The main contribution in this paper is to propose a checklist that consists of a list of reusable packaging attributes. Reusable packaging attributes are the functional characteristics that are concerned with the ability of packaging to be reused. The checklist interprets the international and national standards and thus can help designers/manufacturers in the early phases of packaging design to understand the reuse of packaging requirements and procedures.
1Universidade Federal do Rio Grande do Sul, Brazil
Time : 15:05-15:20
Ana Carolina Ritter has completed his PhD at the age of 30 years from Universidade Federal do Rio Grande do Sul (UFRGS) and postdoctoral studies from Università di Bologna (UNIBO) . Current, develops researchs in food science and technology.
The application of nanotechnology provides numerous advantages related to food safety and quality. Some nanostructures, such as eletrospun nanofibers, are versatile vehicles to deliver antimicrobials, reducing the drug amount and promoting a more effective action. The aim of this study was to characterize poly--caprolactone (PLC) nanofibers functionalized with natamycin produced by electrospinning. The surface morphology of nanofibers was observed by scanning electron microscopy (SEM) and the thermal properties were analyzed by thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC), using a TGA discovery and a DSC Q2000 apparatus, respectively. Fourier transform infrared (FTIR) and near infrared (NIR) spectra were also measured. Four different formulations of nanofiber were tested: PLC dissolved in tetrahydrofuran (THF)/dimethylformamide (DMF) + 0.1% natamycin, PLC dissolved in acetone + 0.1% natamycin, PLC dissolved in dichloromethane/DMF + 0.1% natamycin and PLC with 40 wt% polyethylene glycol and medium-chain triglycerides dissolved in THF/chloroform + 0.1% natamycin. The controls have been developed without natamycin. Preliminary results show that nanofibers present a typical string-like morphology and mean diameter was 221 nm. When natamycin was included in the formulations, an increase in the fiber diameter was observed (292 nm). Infrared spectroscopy studies displayed characteristic peaks for each formulation and similar when compared between control and functionalized nanofibers. The thermogram of PCL nanofibers showed endothermic melting peak at 57oC. Other thermal parameters determined from DSC and TGA thermograms were specific for the 4 formulations and their respective control. Electrospun nanofibers incorporating natamycin are interesting platforms to deliver antifungal substances in food packaging.
Universitaet des Saarlandes, Germany
Time : 15:20-15:35
Daeun Lee is working as a Research Assistant of KIST Europe in Environmental Safety Group. In this position, she monitors, analyzes and coordinates the response to Chemical Regulation and Legislation issues such as REACH, FCM and K-REACH.
A mathematical model based on Fick’s second law was derived in order to describe the migration behaviour under changing pH of foodstuff. For example, it is known that in lactic acid fermentation the production of acid results in a lower pH and an increase in sourness. However, the migration model does not describe reasonable for a change in pH as well as other physical properties in the food system. The major object of this study was to determine whether the fermented food influences the migration kinetics of selected migrants from polyamide using mathematical model. The migration of the different components, acetonitrile and methyl ethyl ketone, from polyamide, into the two different food simulants, 3% acetic acid and 10% ethanol, were reviewed under the condition of 20°C for 10days. The result was that the migration of acetonitrile into the food simulant 10% ethanol were 1.59 times overestimated than a concept of fermented food system. On the contrary, the migration of methyl ethyl ketone in the food simulant 10% ethanol was 0.84 times underestimated. These results might be influenced by each chemical interaction and solubility between migrant, polymer and simulant. Since the worst case migration of the current model recommended by FCM guidance (Simoneau C. (2010) Applicability of generally recognised diffusion models for the estimation of specific migration in support of EU Directive 2002/72/EC. European Commission Joint Research Centre) has limited to cover the migration under different food conditions, the food simulants and their interactions should be the target of further studies on conservative migration modelling.
Helwan Univeristy, Egypt
Title: Effect of the printing remedies and lamination techniques on barrier properties “WVTR and OTR value” for polypropylene film
Time : 15:35-15:50
Yahya Ibrahim is working as an Assistant Lecturer at Printing and Packaging Department, Faculty of Applied Arts Helwan University, Egypt. In June 2013, he obtained his Master's degree, with thesis titled "Analytical study of the printing remedies in case of plastic barrier materials used for packaging the Egyptian food products". In 2015, he registered his PhD degree at Food Packaging Materials with thesis titled "Using nanotechnology to enhance the barrier properties of plastic films for packaged Egyptian food products". In November 2012, he contributed to the 5th International Symposium On Food Packaging: Scientific Developments supporting Safety and Innovation which held in Germany.
Background & Aim: A biaxially oriented polypropylene film (BOPP) is recognized as an appropriate barrier film for most dry foods after lamination with metalized film whether OPP or PET, moreover that film is considered as excellent for moisture and moderate for oxygen permeability. But the question is, will the number still remain the same or change up or down after printing and lamination process. So, the aim of this research is to evaluate the main factors especially like printing remedies “coating and lamination” which affect the strength of barrier properties of the plastic film against gasses and water vapor. Materials & Methods: Six packaged samples were printed with transparent polypropylene films 20 microns with metalized polypropylene for one kind of Egyptian snacks food product before packing. And 3 samples with the same product, but after packing process with different concentration of oxygen. Regarding the gas and moisture permeability tests, all samples were analyzed by OTR permeation analyzer (Oxygen transmission rate) and WVTR permeation analyzer (Water Vapour transmission rate). Results & Conclusions: The impact of printing materials in each of OTR and WVTR results have a positive impact where the permeability has decreased, therefore, increased the ability of plastic film to prevent the gasses and moisture exchange through the package. Oxygen concentration experiments have showed that there was an influence of oxygen with this characteristic. Fatty free acid and peroxide value present inside the product with a slight change, but totally there was a change in the chemical properties of the product.
Helwan Univeristy, Egypt
Title: The effect of flexographic printing plate micro patterning on the visual appearance of solid areas printed on flexible packaging materials
Time : 15:50-16:05
Tamer Ali AbdelMageed Khaleel is a Lecturer at Printing and Packaging Department, Faculty of Applied Arts Helwan University, Egypt. In July 2001, he obtained his Master's degree, titled "Pad Printing Usage For Local Printing On Three Dimensional Objects". In 2008, he obtained his PhD titled "The advanced technologies of plastic packing & packaging systems for food production".
Introduction & Aim: One of the important factors affecting the quality of printed flexible packaging materials is the poor visual appearance of solid areas using flexographic printing plates. The primary goal of this study is to improve the visual appearance of solid areas printed on flexible packaging materials by adding micro patterns to the flexographic printing plates that can enable the optimum ink film thickness for printing of solids on flexible packaging materials. Hope to ensure the highest possible maximum density (D-Max) for solids, as measured by a densitometer. Also to overcome the physical problems of fluids and flat surfaces by moderating hydrostatic forces and surface tension of the ink film. Materials & Methods: Different square solid patches were printed with different patterning parametres, using different screen rulling of anilox rolls and then the printed results using denistometer were measured. Results & Conclusions: Each anilox roll gave different range of optimum denisty refering to the pattern parameters.
Michigan State University, USA
Title: Effect of nanoparticles on the release of lactic acid and surfactant from poly (lactic acid)-bionanocomposites
Time : 16:05-16:20
Fabiola Iñiguez-Franco is a PhD student at the School of Packaging at Michigan State University. She completed her Bachelor’s Degree in Chemical Engineering in 2008 from Universidad de Guadalajara and Master’s Degree from Centro de Investigación en Alimentación y Desarrollo in 2011 with a thesis titled "Diffusion studies of catechin and epicatechin from polylactic acid films and physicochemical characterization". She has worked in the food industry in special development projects, as Laboratory Assistant in the Department of Quality Control, and as a sales executive and technical support in food additives. Also, she has been a Lecturer of Food Packaging course in a recognized university in Mexico.
Poly (lactic acid) PLA is linear aliphatic thermoplastic polyester, in which lactic acid (LA) is the precursor. PLA has become one of the promising biopolymer alternatives to substitute the use of petroleum-based polymers. However, PLA has some limitations such as brittleness, barrier properties, thermal stability, and its susceptibility to hydrolytic degradation under moist conditions. Natural nanoclays as montmorillonite with organomodifiers (OMMT) have been used to enhance PLA performance producing PLA bionanocomposite. Nevertheless, the organomodifiers and/or surfactants could potentially release from the PLA nanocomposites into food systems, where some surfactants have been determined to be toxic to ecosystems and/or humans. Therefore, it is important to evaluate the release of organomodifiers from bionanocomposites to address the safety of PLA-bionanocomposites and to understand the effect of engineered nanoparticles on the hydrolysis of PLA to evaluate the stability of the bionanocomposite. The aims of this work were to study the effect of three different food simulants (water, 50% and 95% ethanol) on the release of the surfactant (a quaternary ammonium compound, QAC) and on the release of LA from PLA bionanocomposites. PLA control (PLA-C), PLA-OMMT (5% wt) and PLA-QAC were produced in a cast film extruder. Release of LA, QAC and change in number-average molecular weight (Mn) of the films were determined using the migration cell recommended by ASTM D4754-11 at 40°C. The results showed that the incorporation of OMMT and QAC in PLA increased the release of LA, with a large change in the release behavior of LA when submerged into 50% and 95% ethanol in the first 50 days. These results were in accordance with the change in Mn where the degradation rate was faster in PLA-OMMT and PLA-QAC films. This study provides a basic understanding of the effect of the OMMT on the hydrolysis of PLA when it is exposed to food simulants and provides the knowledge to develop bionanocomposite containing OMMT in contact with food products.
Martin Luther University Halle-Wittenberg, Germany
Time : 16:20-16:35
Marta Asturias has completed her studies in Chemical and Industrial Engineering, as well as a Master in Business Administration (MBA), in Guatemala. In her country of origin, she worked for 7 years in technical and administrative tenures. Furthermore, she finished MSc in Polymer Science in Berlin, Germany and now she is pursuing her PhD in the Martin-Luther University Halle Wittenberg, Germany. Besides her PhD, she is an in charge of lab supervision of master and bachelor students, and contributes in a research project with the Fraunhofer IVV Institute, Dresden.
The quality assessment of flexible packages includes the determination of the seal strength. Historically it has been required that the seal strength should be at least the same as the strength of the unsealed film, in order to assure a hermetic seal and thus, the integrity of the package. In recent years, this has changed due to difficulties experienced by customers to open the packages. As a result, packages should find a compromise between integrity and being easy-to-open. By easy-to-open it is understood that seal strength should be between 2.5 and 5 N/15 mm. For the determination of the seal strength, there are two international standards available: ASTM F88 and DIN 55529. In both standards, a force vs. extension curve is obtained with the two arms of a sealed specimen pulled at a constant rate. The maximum force/width of a specimen (e.g. 15 mm), is commonly defined as the seal strength. The present work deals with a methodical consideration regarding both standards and the influence of factors such as peel angle, symmetry of the sealed specimen, testing rate, seal bars pattern, and fracture mode. Furthermore, the influence of ageing will be discussed along with storage period and storage conditions (e.g. temperatures according to DIN 10508 and HCCP standards: Temperatures for Food Hygiene).
17:15-17:45 POSTER PRESENTATION
Awards Ceremony & Closing Ceremony (17:45 - 18:00)