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JP-2026514255-A - Thermoplastic compositions for biodegradable and compostable packaging intended for contact with food.

JP2026514255AJP 2026514255 AJP2026514255 AJP 2026514255AJP-2026514255-A

Abstract

In particular, a biodegradable and compostable food film having one or more layers is described, which is suitable for producing packaging that can extend the shelf life of fruits and vegetables.

Inventors

  • デ マッティア，ニコラ
  • ダルジェニオ，ジュゼッペ

Assignees

  • リジェネラ ディ スフレコラ コジモ ダミアーノ

Dates

Publication Date
20260507
Application Date
20240503
Priority Date
20230503

Claims (16)

  1. A packaging (1) having a biodegradable and compostable thermoplastic composition intended to come into contact with food, comprising one or more layers, and a) at least one biodegradable and compostable thermoplastic polyester, b) Zeolite in a weight percentage of 0.04% to 60%, c) A substance and/or essentially free antimicrobial agent in an amount of 0.02% to 10% by weight, which is substantially and/or essentially free of metals or metal-based compounds. Packaging (1), including.
  2. The packaging according to claim 1, wherein the zeolite is present in the thermoplastic composition at a weight percentage of 0.1% to 10%, more preferably 0.1% to 2.0%, and the antibacterial agent is present in the thermoplastic composition at a weight percentage of 0.1% to 1.5%.
  3. The packaging according to claim 1 or 2, wherein the biodegradable and compostable thermoplastic polyester comprises at least one polymer, selected from polybutyrate-adipate-terephthalate (PBAT), thermoplastic polyhydroxyalkanoate (PHA), polybutylene succinate (PBS), or polybutylene succinate adipate (PBSA).
  4. The packaging according to any one of claims 1 to 3, wherein the antibacterial agent consists of or contains 0.1% to 1.0% citric acid by weight percentage.
  5. The packaging according to any one of claims 1 to 4, further comprising 30% or less of starch by weight.
  6. The packaging according to any one of claims 1 to 5, further comprising a filler dispersant in an amount of 1% or less by weight.
  7. The packaging according to any one of claims 1 to 6, having a plurality of ventilation holes (4) suitable for enabling the exchange of gas and vapor, wherein the ventilation holes (4) have a diameter of 3 to 8 mm, preferably 4 to 6 mm.
  8. The packaging according to any one of claims 1 to 7, further comprising a food-grade plasticizer in an amount of 15% or less by weight.
  9. The packaging according to any one of claims 1 to 8, further comprising an antifungal agent.
  10. The packaging according to any one of claims 1 to 9, characterized by being single-layer or multi-layer packaging.
  11. A biodegradable and compostable thermoplastic polymer composition intended for contact with food, a) At least one biodegradable and compostable thermoplastic polyester, b) Zeolite in a weight percentage of 0.04% to 60%, c) Antimicrobial agents that are substantially and/or essentially free of metals or metal-based compounds, A polymer composition comprising or containing the following.
  12. The polymer composition according to claim 11, wherein the antibacterial agent is a biocide compatible with the thermoplastic polymer composition, and is selected from benzoic acid, citric acid, sorbic acid, bacteriocins, biocides, essential oils (preferably selected from tea tree, lavender, thyme, onion, eucalyptus, and lemon essential oils), chitosan and chitin, polyphenols, graphene, terpenes, peptides, and cinnamaldehydes.
  13. The polymer composition according to claim 11 or claim 12, wherein the antibacterial agent is 0.1% to 1.0% by weight of citric acid.
  14. A polymer composition according to any one of claims 10 to 13, further comprising one of the properties of claims 2 to 10.
  15. A method for delaying the maturation of vegetables, characterized by packaging the vegetables in the packaging described in any one of claims 1 to 10.
  16. The use of a combination of zeolite and citric acid to delay the maturation of vegetables, preferably fruits, vegetables, mushrooms, and flowers.

Description

This paper describes a biodegradable and compostable thermoplastic composition intended for contact with food. Furthermore, several suitable and possible embodiments of packaging made from biodegradable and compostable materials intended for contact with food are described. In particular, flexible packaging (e.g., in the form of film, bags, or pouches) and rigid packaging (e.g., in the form of so-called clamshell containers) will be described. The packaging described below is specifically intended for the packaging and preservation of fresh fruits and vegetables. Such packaging can also be used for packaging and storing perishable fresh products other than fruits and vegetables, such as fresh floral products. Preserving fresh fruits and vegetables during storage at the point of sale presents significant technical challenges. The length of time that fruit and vegetable products can be stored without spoilage, and therefore the length of time they can remain on display shelves, is also known as "shelf life." Various solutions are known that attempt to solve the problem of extending the shelf life of fresh fruits and vegetables. For example, the use of packaging designed to absorb substances that accelerate the spoilage of fruits and vegetables, and/or packaging designed to release substances that positively affect their shelf life, and/or packaging designed to positively interact with the packaged product, its atmosphere, or the microorganisms present therein is known. Such packaging is commercially known as "active packaging." In particular, it is already known that packaging containing zeolite is used to remove ethylene that accumulates inside the packaging following the processing of fruits and vegetables. The currently known packaging used for preserving fruits and vegetables is not entirely satisfactory. Spanish Utility Model No. 1,220,467 describes a film for packaging fruits and vegetables having at least three layers, with at least one layer containing zeolite to absorb ethylene released during the ripening process of fruits and vegetables; however, this film is neither biodegradable nor compostable. International Publication No. 2022/043441 describes a food packaging film material comprising three layers, in particular, one central layer made from a biodegradable polymer and two barrier layers positioned on either side to reduce the oxygen permeability of the film. The two barrier layers are fabricated from a polymer substrate on which SiO₂x (i.e., silicon oxide with an undetermined oxygen content), Al₂O₃ (aluminum oxide) , or polyvinyl alcohol is arranged. International Publication No. 2022/043441 does not foresee the use of ethylene absorbents. U.S. Patent No. 2001/0031299 describes an ethylene adsorbent comprising a silver-doped hydrophobic zeolite to improve ethylene absorption. Spanish Patent Application Publication No. 2939544 describes a film for packaging fruits and vegetables having at least three layers, one of which is compounded with zeolite (which has the function of absorbing ethylene released during the ripening process of fruits or vegetables), and another layer is compounded with a mixture of zinc oxide and silver ions (to limit bacterial growth). In some embodiments, various layers of the film can be made from biodegradable polymers. However, due to its high zinc oxide content, the film described in Spanish Patent Application Publication No. 2939544 is not compostable. The following describes several possible solutions to overcome the shortcomings of the prior art, with reference to the attached drawings. Figure 1 shows some films suitable for packaging and preserving fresh fruits and vegetables. Figure 2 shows a bag suitable for packaging and storing fresh fruits and vegetables, which can be obtained from the film of Figure 1. Figure 3 shows a clamshell container (made by thermoforming) suitable for containing and preserving fresh fruits and vegetables. Figure 4 shows some fresh strawberries at the time of purchase. Figures 5a to 5d show several strawberries after being stored in a refrigerator at 5°C for three days, packaged in four different types of bags, which will be described later. Figure 5e shows several strawberries after being stored in a refrigerator at 5°C for three days, packaged in the original packaging known in the art. Figures 6b and 6d show the same strawberry samples as in Figures 5b and 5d after being stored in a refrigerator at 5°C for 7 days. Figure 6e shows the same strawberry samples as in Figure 5e after being stored in a refrigerator at 5°C for 5 days, but in their original packaging. Figure 7 shows the same strawberry sample as in Figure 5d after being stored in a refrigerator at 5°C for 10 days. Figure 8 shows the same strawberry sample as in Figure 5d after being stored in a refrigerator at 5°C for 12 days. Referring to the attached drawings, packaging in the form of a film is shown as reference number 1, packaging in the form of a bag or sack (which ca