Bioplastics - classification, production and their potential food applications

Abstract

Bioplastics are polymers that are capable of undergoing decomposition into CO2, H2O and inorganic compounds or biomass through predominantly the enzymatic action of microorganisms. The market for these environmentally friendly materials is expanding rapidly with a growth rate of 10–20% per year. The global market for biodegradable polymers is expected to rise at an average annual growth rate of 12.6% to 206 million pounds by 2020. Biodegradable polymers are classified as agro-polymers (starch, chitin, protein) and bio polyesters (polyhydroxy-alkanoates, poly-lactic acid etc). They are mostly used to pack short shelf life products, like fresh fruits and vegetables, and long shelf life products, like pasta and chips, which do not require very high oxygen and/or water barrier properties. The developments in the bio-based packaging offers a great potential to reduce our dependency on limited petroleum resources because, it is important to realize that a thorough evaluation of the functional properties of a bio-based material is essential before it can be used as an alternative for traditional film materials.