Sustainable Resource Based Materials in Food Packaging Design



Nur Hidayah Azhar(1*), Nor Zalifah Zainal Abidin(2),

(1) Kulliyyah of Architecture and Environment Design, International Islamic University Malaysia
(2) Department of Applied Arts and Design, Kulliyyah of Architecture and Environment Design, International Islamic University Malaysia
(*) Corresponding Author

Abstract


This paper provides and understanding on the utilization of sustainable resources in food packaging. It reviews the negative impacts of plastic and current sustainable materials that are used to substitute plastic in food packaging. In order to replace plastics, many researches have been done to surmount the issue and biodegradable materials such as cellulose, plant fibres, starch based, and any bio-based material have undergone research and experiments to achieve the plastic free food packaging. Moreover, there has been strength and weaknesses in every bio-based material that need to be considered such as its polymer structure and its ability to withstand the outside properties. Different composition and structure of the polymer from this bio-based material determine the shelf life of a food when they are used as the packaging and how it can affect the food. Lesser additives of chemicals used to support the polymer is better. However, much research is still needed in discovering which bio-based material is the most suitable to use as the permanent eco-friendly food packaging design. 


Keywords


sustainable; sustainability; food packaging; packaging design; biodegradable

Full Text:

PDF

References


lang=EN-US>

style='mso-spacerun:yes'> ADDIN EN.REFLIST

field-separator'>Abidin, Sazrinee Zainal et al. "A Semantic Approach in Perception for Packaging in the Sme's Food Industries in Malaysia: A Case Study of Malaysia Food Product Branding in United Kingdom." Procedia - Social and Behavioral Sciences, vol. 115, 2014, pp. 115-130, doi:https://doi.org/10.1016/j.sbspro.2014.02.420.

American Chemistry Council. "Plastic Packaging History: Innovations through the Decades." 2018. https://www.plasticsmakeitpossible.com/about-plastics/history-of-plastics/plastic-innovations-in-packaging-through-the-decades/ .

Bowen, Glenn A. "Document Analysis as a Qualitative Research Method." Qualitative Research Journal, vol. 9, no. 2, 2009, pp. 27-40, doi:https://doi.org/10.3316/QRJ0902027.

Doane, William M. "Usda Research on Starch-Based Biodegradable Plastics." Starch - Stärke, vol. 44, no. 8, 1992, pp. 293-295, doi:https://doi.org/10.1002/star.19920440805.

Hai, LeVan et al. "Green Nanocomposite Made with Chitin and Bamboo Nanofibers and Its Mechanical, Thermal and Biodegradable Properties for Food Packaging." International Journal of Biological Macromolecules, vol. 144, 2020, pp. 491-499, doi:https://doi.org/10.1016/j.ijbiomac.2019.12.124.

Han, J. H. et al. "Eco-Design of Food and Beverage Packaging." edited by Kit L. Yam and Dong Sun B. T. Emerging Food Packaging Technologies Lee, Woodhead Publishing, 2012, pp. 361-379. http://www.sciencedirect.com/science/article/pii/B978184569809650018X.

Jiang, Tianyu et al. "Starch-Based Biodegradable Materials: Challenges and Opportunities." Advanced Industrial and Engineering Polymer Research, vol. 3, no. 1, 2020, pp. 8-18, doi:https://doi.org/10.1016/j.aiepr.2019.11.003.

Klemm, Dieter et al. "Cellulose: Fascinating Biopolymer and Sustainable Raw Material." Angewandte Chemie International Edition, vol. 44, no. 22, 2005, pp. 3358-3393, doi:https://doi.org/10.1002/anie.200460587.

Lewis, H. "10 - Eco-Design of Food Packaging Materials." Environmentally Compatible Food Packaging, edited by Emo Chiellini, Woodhead Publishing, 2008, pp. 238-262. http://www.sciencedirect.com/science/article/pii/B9781845691943500106.

Ma, Xuezi et al. "Factors for Eliminating Plastic in Packaging: The European Fmcg Experts’ View." Journal of Cleaner Production, vol. 256, 2020, p. 120492, doi:https://doi.org/10.1016/j.jclepro.2020.120492.

Magnier, Lise et al. "Judging a Product by Its Cover: Packaging Sustainability and Perceptions of Quality in Food Products." Food Quality and Preference, vol. 53, 2016, pp. 132-142, doi:https://doi.org/10.1016/j.foodqual.2016.06.006.

Maxwell, D. and R. van der Vorst. "Developing Sustainable Products and Services." Journal of Cleaner Production, vol. 11, no. 8, 2003, pp. 883-895, doi:https://doi.org/10.1016/S0959-6526(02)00164-6.

Nesic, Aleksandra et al. "Bio-Based Packaging Materials." edited by Charis M. B. T. Biobased Products Galanakis and Industries, Elsevier, 2020, pp. 279-309. http://www.sciencedirect.com/science/article/pii/B9780128184936000087.

Priyadarshi, Ruchir and Jong-Whan Rhim. "Chitosan-Based Biodegradable Functional Films for Food Packaging Applications." Innovative Food Science & Emerging Technologies, vol. 62, 2020, p. 102346, doi:https://doi.org/10.1016/j.ifset.2020.102346.

Ramos, Ó.L. et al. Advances in Processing Technologies for Bio-Based Nanosystems in Food. CRC Press, 2019.

Russell, David A. M. "Sustainable (Food) Packaging – an Overview." Food Additives & Contaminants: Part A, vol. 31, no. 3, 2014, pp. 396-401, doi:https://doi.org/10.1080/19440049.2013.856521.

Schmidt Rivera, Ximena C. et al. "Aiding the Design of Innovative and Sustainable Food Packaging: Integrating Techno-Environmental and Circular Economy Criteria." Energy Procedia, vol. 161, 2019, pp. 190-197, doi:https://doi.org/10.1016/j.egypro.2019.02.081.

Triad. "An Introduction to Document Analysis." 2016. https://lled500.trubox.ca/2016/244https://lled500.trubox.ca/2016/244.

Vilarinho, Fernanda et al. "Nanocellulose in Green Food Packaging." Critical Reviews in Food Science and Nutrition, vol. 58, no. 9, 2018, pp. 1526-1537, doi:https://doi.org/10.1080/10408398.2016.1270254.




DOI: https://doi.org/10.30998/cs.v2i2.523

Article Metrics

Abstract Views : 37 | PDF Views : 10

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 Nur Hidayah Azhar, Nor Zalifah Zainal Abidin

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.


Editorial Office:
Institute for Research and Community services (LPPM)
Universitas Indraprasta PGRI

Address: Campus A Building 3, 2nd Floor | Jl. Nangka No. 58 C (TB. Simatupang), Kel. Tanjung Barat, Kec. Jagakarsa, Jakarta Selatan 12530, Jakarta, Indonesia.Jl. Nangka No. 58 C (TB. Simatupang), Kel. Tanjung Barat, Kec. Jagakarsa, Jakarta Selatan 12530
Phone: (021) 7818718 – 78835283 ext. 123 | Close in sunday and public holidays in Indonesia
Work Hour: 09.00 AM – 08.00 PM



Creative Commons License

Cultural Syndrome is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.