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Open AccessArticle

Lyophilized Protein Structures as an Alternative Biodegradable Material for Food Packaging

1
Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
2
Department of Machinery Exploitation and Management of Production Processes, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
*
Author to whom correspondence should be addressed.
Sustainability 2019, 11(24), 7002; https://doi.org/10.3390/su11247002
Received: 12 November 2019 / Revised: 29 November 2019 / Accepted: 5 December 2019 / Published: 8 December 2019
(This article belongs to the Special Issue Sustainable Production in Food and Agriculture Engineering)
Considering the need for sustainable development in packaging production and environmental protection, a material based on lyophilized protein structures intended for frozen food packaging was produced and its selected thermophysical properties were characterized. Analyses of density, thermal conductivity and thermal diffusivity were performed and strength tests were carried out for lyophilized protein structures with the addition of xanthan gum and carboxymethyl cellulose. Packagings were made of new materials for their comparative assessment. Then, the surface temperature distribution during thawing of the deep-frozen product inside the packaging was tested. In terms of thermal insulation capacity, the best properties were obtained for sample B4 with a thermal conductivity of λ = 0.06 W∙(mK)−1), thermal capacity C = 0.29 (MJ∙(m3K)−1) and thermal diffusivity a = 0.21 (mm2∙s−1). The density and hardness of the obtained lyophilized protein structures were significantly lower compared to foamed polystyrene used as a reference material. Thermal imaging analysis of the packaging showed the occurrence of local freezing. Lyophilized protein structures obtained from natural ingredients meet the needs of consumers and are environmentally friendly. These were made in accordance with the principles of sustainable development and can be an alternative material used for the production of frozen food packaging. View Full-Text
Keywords: packaging; biodegradable material; lyophilized protein structure packaging; biodegradable material; lyophilized protein structure
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Kozłowicz, K.; Nazarewicz, S.; Góral, D.; Krawczuk, A.; Domin, M. Lyophilized Protein Structures as an Alternative Biodegradable Material for Food Packaging. Sustainability 2019, 11, 7002.

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