POLYMER TESTING Polymer Testing 26 (2007) 908–915 Product Performance Biodegradation and physical evaluation of PHB packaging D.Z. Bucci à , L.B.B. Tavares, I. Sell Departamento de Engenharia Quı´mica, Laborato´rio de Processamento de Alimentos, Centro de Cieˆncias Tecnolo´gicas, Universidade Regional de Blumenau (FURB), Rua: Sa˜o Paulo n. 3250, CEP 89030-000 Blumenau, SC, Brazil Received 2 April 2007; accepted 18 June 2007 Abstract The potential for the use of poly[3-hydroxybutyrate] (PHB) as packaging for food products was studied. The polymer, through the injection process, was used for the manufacture of 500 mL packaging (jar–cap set). The performance of the packaging was evaluated through physical tests (visual analysis and light transmission), comparing it with polypropylene (PP) packaging; migration tests of packaging components; and biodegradation assays. The problems identified during the production of the PHB packaging were addressed through adjusting the manufacturing process in terms of the kind of mold and the PHB structure used. The packaging acted as an efficient barrier to light transmission in the range of 250–350 nm. The biodegradation was effective in different environments for periods of up to 60 days. The results demonstrated the great potential for the use of PHB as a material for food packaging. r 2007 Elsevier Ltd. All rights reserved. Keywords: Poly(3-hydroxybutyrate) PHB; Plastics; Packaging; Biodegradation; Light transmission 1. Introduction Plastic materials are widely used as food packaging [1]. However, the environmental impact caused by their indiscriminate use has reached high levels, since these petroleum derivates are not readily degraded [2]. One way to reduce the amount of plastic residue is the use of biodegradable materials [3,4]. Biode- gradable polymers are obtained through renewable resources and contribute to the geochemical cycle [5]. Poly-hydroxyalkanoates (PHA) have attracted a lot of attention recently as biodegradable thermoplas- tics, and poly-hydroxybutyrate (PHB) is one of the best known. Since 1925, PHB has been produced through bacterial fermentation [4], being synthesized under limited culture conditions, and it is usually produced through the use of microorganisms that belong to the genres Alcaligenes, Azobacter, Bacillus, and Pseudomonas [6]. Alcaligenes eutrophus is the organism which is most widely used due to its reproduction rate and the accumulation of large quantities (up to 80% of dry weight). Although PHB packaging is used for a number of products [4], little information can be found regarding its usage as food packaging. One of the challenges faced by the food industry in relation to the use of bioplastics is related to combining the maintenance of sensorial properties with an acceptable ‘‘shelf-life’’ of the product. The packaging must conserve its mechan- ical and barrier properties, apart from maintaining its characteristics, during the storage period until its disposal. The environmental conditions that lead to ARTICLE IN PRESS www.elsevier.com/locate/polytest 0142-9418/$ - see front matter r 2007 Elsevier Ltd. All rights reserved. doi:10.1016/j.polymertesting.2007.06.013 à Corresponding author. Tel.: +55 4733227190; fax: +55 4732216001. E-mail address: doris@furb.br (D.Z. Bucci).