Packaging Materials and Processing for Food, Pharmaceuticals and Cosmetics

Frederic Debeaufort, Kata Galic, Mia Kurek, Nasreddine Benbettaieb, Mario Scetar

• Publisher: Wiley-ISTE
• Year: 2021
• ISBN:
  9781119825074
• Edition: 1
• Topic: Technologie et ingénierie
• Subtopic: Sciences de l'alimentation

This book provides valuable information on a range of food packaging topics. It serves as a source for students, professionals and packaging engineers who need to know more about the characteristics, applications and consequences of different packaging materials in food-packaging interactions.

This book is divided into 13 chapters and focuses on the agro-food, cosmetics and pharmaceutical sectors. The first four chapters cover traditional packaging materials: wood, paper and cardboard, glass and metal. The next two deal, respectively, with plastics and laminates. Biobased materials are then covered, followed by a presentation of active and smart packaging. Some chapters are also dedicated to providing information on caps and closures as well as auxiliary materials. Different food packaging methods are presented, followed by an investigation into the design and labelling of packaging. The book ends with a chapter presenting information on how the choice of packaging material is dependent on the characteristics of the food products to be packaged.

1
Wood-based Packaging

Frédéric Debeaufort

Institute of Technology, University of Burgundy, Dijon, France

1.1. Introduction

Wood packaging is used to pack, transport, handle, preserve, present and add value to many food products and sectors (fruits and vegetables, fish and seafood, wines and spirits, oils, cheese and dairy, raw meat, cured meat and delicatessen, bread and bakery, dried fruits, etc.). There is a special focus on wood barrels and casks, which are considered as the primary packaging for both the storage and the aging of many beverages, such as wine, whiskey, sherry and cognac.

Wood packaging represents only between 9 and 12% of the tonnage of the overall production of packaging materials and only 2–3% of the value. Nevertheless, wood is substantially less expensive than other raw packaging materials, and, unlike alternative materials, such as plastics, wood is a sustainable resource (FEFPEB 2020). Wooden packaging is reusable, repairable and recyclable. At the end of its life, it becomes a renewable energy source. Finally, wood is the only raw material that is endlessly renewable. It is an essential part of the circular economy.

Wood packaging material, sometimes referred to as non-manufactured wood packing (NMWP) or solid wood packing material (SWPM), is both hardwood (deciduous trees like oak, maple or hornbeam) and softwood (evergreen trees, mainly conifers and poplars). Wood packaging materials are different from wooden products, for example, plywood, particle board, oriented strand board, veneer and wood wool. These are created by using glue, heat and pressure, or a combination of these methods. Wood packaging materials are used to support, protect and carry goods. Different examples of wood packaging materials include pallets, crates, boxes, cases, bins, reels, drums, load boards, skids, pallet collars and containers.

The wood packaging manufacturing sector includes four major separate areas: pallets, light packaging, cooperage and industrial packaging. Wood packaging is often not considered as packaging by the consumer because it is almost invisible in shops, as it is mainly used in tertiary packaging, dunnage and transport packaging (pallets, boxes). On the other hand, crates or trays are often used for the transportation and storage of fruits, vegetables and cheese, and wood barrels are used for storing and aging wines and distilled beverages such as whiskey or cognac. Wood boxes, which are also considered as secondary packaging, are often used for luxury packaging, for instance, for wine bottles.

Packaging is one of the most important parts of the wood industry, and there is an increasing demand for wooden packaging these days, as awareness is rising about the negative environmental impact of the use of plastic. The upcoming stringent government regulation for plastic packaging has had a positive impact on the wood packaging market. The global wood packaging market is predicted to grow by US$5.42 billion during the 2019–2023 period, with a compound annual growth rate (CAGR) estimated from 4 to 6.6%, and it is estimated that Europe will contribute to about 35% of this growth. In the wood packaging market, pallets represent more than 65% of the value, reaching about US$60 billion in 2018, and more than 90% of these pallets are made from wood (Parobek et al. 2019; Technavio 2020). One of the key trends for this market is the growing innovation in wooden pallets. Indeed, distribution centers, production units and manufacturing units are focusing on reducing the cost of shipping during the export and import of goods, which also includes the costs of trade packaging, sanitization, floor spacing, utilization and labor during storage and transportation. Wood packaging, such as pallets and wooden boxes, is a cost-effective option when compared to other products, such as plastic pallets.

1.2. Wood as a raw material for food packaging: characteristics, requirements, limitations and regulations

The term “wood” refers to the solid fabric of trees and shrubs. Wood is thus a renewable natural resource. There are two types of wood, coming from two different types of trees: hardwoods and softwoods (mainly conifers), which are distinguished by the shape of their leaves. The multitude of properties wood has, some common to both hardwood and softwood and some specific to the different types (depending on their structure and chemical composition), allows for great diversity in its use.

Wood is mainly composed of cellulose (40–50%), which constitutes the basic structure and absorbs the tensile forces that are exerted on the tree. Cellulose is a polysaccharide, made up of a long chain of linked glucose molecules. The remaining parts of the wood consist of hemicellulose and lignin. These two substances serve as filling and support material and absorb the pressure forces. Hemicellulose is also a polysaccharide, but its branched chains are made up of different sugars, rather than just glucose. Its chains are also shorter and less solid than the long chains of cellulose. Lignin is the component that gives wood its strength. Chemically, lignin is made up of many different constituent parts. Most are phenols, that is, chemical structures with aromatic rings. Lignin is incorporated into the wall of plant cells and is responsible for the transformation of cells into wood, also known as lignification. In the cell wall, lignin fills the space and binds together other components, such as cellulose and hemicellulose. Without lignin, plants would not be able to rise several meters above the ground. Wood contains high-molecular-weight compounds, which are considered as biopolymers (cellulose, lignin), as well as extractable and volatile compounds, most of which are soluble in aqueous solutions, hydro-alcoholic solutions, or beverages. These influence the properties of the wood, such as the acidity, hygroscopicity, color, odor, mechanical properties and durability.

The interaction of these three materials creates the mechanical properties of wood and determines its flexibility and resistance. As wood has different compositions depending on the species of tree, the types of wood are distinguished by their structure. Because of these differences, each wood has specific properties that make it suitable for one application rather than another. When it comes to food contact and packaging applications, only a limited number of species are allowed to be used (ISPM15 2013). These are birch, fir, Douglas fir, acacia, poplar, alder, aspen, hornbeam, chestnut, ash, olive, maritime pine, scots pine, sycamore and oak. However, solid foods are restricted to poplar, beech, walnut and elm. There is a lack of references on the authorization of resinous and tropical woods for contact with food, the well-established use of properly cured softwood without health problems notwithstanding. Fruit and vegetable pallets and boxes, or tables used to cure cheese are good examples of this.

The main limitations of wood for contact with food and food packaging are related to the risk of splinters, which create risks in handling and ingestion, and hygroscopicity and porosity, which makes wood susceptible to the absorption of chemical compounds, and thus increases microbial contamination and chemical risks. Moreover, the heterogeneous structure of wood (e.g. cellular structure and fiber orientation) depends on genetics, species and climatic conditions, which make it variable as a raw material, meaning the selection and processes must be adapted.

The main argument for not using wood is that it is difficult to clean. Wooden cutting boards, for example, tolerate less cleaning than plastic ones and can be quickly ruined in the dishwasher. Unlike plastic and steel, wood is also a porous material. This means that bacteria can enter the wood and survive until they are released, contaminating food the next time the board is used (Kim et al. 2017). Several studies have confirmed that pathogenic bacteria can survive in wood. It has also been demonstrated that bacteria that have been absorbed into wood can be released again when the wood becomes damp (Aviat et al. 2016). Other studies have also shown that the effect of certain disinfectants (including quaternary ammonium compounds) is lower on wood than on plastic and that the bacteria count remains high, even after washing. The study by Deza et al. (2007) showed that the bacteria count on wood is not reduced by rinsing with water, while the same procedure can reduce the bacteria count on plastic by 99%.

Wood is likely to interact with foo...

Table of contents

• Cover
• Table of Contents
• Title Page
• Copyright
• Preface
• Acknowledgements
• Introduction to Food Packaging
• 1 Wood-based Packaging
• 2 Papers and Boards
• 3 Glass Packaging
• 4 Metal Packaging
• 5 Plastics
• 6 Multilayer Packaging Materials
• 7 Bio-based Materials
• 8 Active and Intelligent Packaging
• 9 Packaging Caps and Closures
• 10 Auxiliary Materials
• 11 Food Packaging Methods
• 12 Packaging Marking and Labeling
• 13 Food Packaging Selection
• List of Authors
• Index
• End User License Agreement