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Опубліковано: Вівторок, 26 листопада 2019, 15:39
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07. PRINCIPAL BASICS OF ADVANCED BIOPACKAGING OF DAIRY PRODUCTS
https://doi.org/10.31073/foodresources2019-13-07
 
Kopylova Kateryna, Verbytskyi Serhii, Kozachenko Olga, Verbova Oksana
Pages: 69-86
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Abstract
The subject of research are packaging processes for milk and dairy products involving biodegradable packaging materials, in particular bioplastics, especially the barrier and other technological properties of biodegradable packaging materials and containers made from them for the implementation of packaging processes for various types of dairy products. The purpose of the study consists in proving the possibility and expediency of using biodegradable packaging materials, in particular bioplastics, for packaging various types of dairy products. Methods. During the research, a systematic approach was used to research factual materials, in particular scientific and scientific-practical literature, regulatory legal acts, regulatory documents and the like; abstract-logical approach to the synthesis of research results and the formulation of conclusions. The results of the study. Among the packaging materials used in the dairy industry, biodegradable materials include paper materials based on cellulose for liquid and dry dairy products, parchment wrappers for butter, curd products, etc. biodegradable plastics, used for packaging almost all types of dairy products, bio-based materials derived from renewable resources that can be used for dairy products with a limited shelf life. Biologically based materials must protect the dairy product from environmental influences and ensure the safety of quality during transportation and storage. The critical aspects are the mechanical and barrier properties of oxygen, carbon dioxide, water, light and odors. In addition, when choosing packaging materials for dairy products, safety aspects (migration, microbial growth), stability (heat resistance and chemical), technological requirements (suitability for welding and forming), convenience and compliance with marketing principles (communication, printing options) should be taken into account. The mechanical properties are crucial and must be adapted so that the dairy product is protected even during prolonged storage and transportation. The proper mechanical properties are characteristic of polylactide (PLA) in a semi-crystalline form, somewhat worse for polycaprolactone-starch (PCL). Although the use temperature for most dairy products is in the range of 0 ° C to 40 ° C. Hot-on-filling and sterilization can be used for liquid dairy products with a long shelf life. PLA containers remain stable only at 55 ° C, and materials based on starch-PCL mixtures occurred between 60 and 90 ° C. The expressive vapor barrier properties are crucial when packing dairy products, such as butter and cheese, where the key parameter is to cause the running to lose moisture and dry out the surface. In general, the packaging of products with a short shelf life is less critical, since the temperature is low and the shelf life is less than 10 days. Dairy products are often acidic, salty, or high in fat; it is important to evaluate chemical resistance, as is acceptable for PLA. Microorganisms can use packaging materials based on biological sources as energy sources. Films with PLA prevent the formation of molds, but packaging materials based on starch-PCL contribute to the growth of molds that can affect food products - which means it is advisable to include antimicrobial compounds in the material. Migration, the transfer of substances from packaging to basic products according to the standards should not exceed 10 mg / dm2. In the sense of migration, the categories of lactides, food and hydrolyzed starch, are safe. During biodegradation, enzymes hydrolytically decompose polymers. PLA are hydrolyzed without any help from hydrolytic enzymes in the presence of moisture. So, the analysis of scientific and technical information proves the possibility and expediency of using biodegradable materials, in particular bioplastics as innovative packaging materials for use in the dairy industry. These materials, primarily PLA, do not significantly differ, in mechanical and other technological properties, from traditional plastics made of hydrocarbon raw materials. Scope of research results. The results of the experiments will be used to improve the technologies of production of different types of dairy products, improve their food safety and quality, as well as reduce the anthropogenic load on the environment by ensuring the effective biodegradability of the packaging materials used and their packaging
 
Keywords: biodegradable materials, biopolymers, dairy products, packaging, polylactide, starch-based polymers, barrier properties
 
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