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Lai, Wing-Fu, i Wing-Tak Wong. "Design and Practical Considerations for Active Polymeric Films in Food Packaging". International Journal of Molecular Sciences 23, nr 11 (4.06.2022): 6295. http://dx.doi.org/10.3390/ijms23116295.
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Polymeric films for active food packaging have been playing an important role in food preservation due to favorable properties including high structural flexibility and high property tunability. Over the years, different polymeric active packaging films have been developed. Many of them have found real applications in food production. This article reviews, using a practical perspective, the principles of designing polymeric active packaging films. Different factors to be considered during materials selection and film generation are delineated. Practical considerations for the use of the generated polymeric films in active food packaging are also discussed. It is hoped that this article cannot only present a snapshot of latest advances in the design and optimization of polymeric active food packaging films, but insights into film development to achieve more effective active food packaging can be attained for future research.
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Roy, Swarup, Wanli Zhang, Deblina Biswas, Rejish Ramakrishnan i Jong-Whan Rhim. "Grapefruit Seed Extract-Added Functional Films and Coating for Active Packaging Applications: A Review". Molecules 28, nr 2 (11.01.2023): 730. http://dx.doi.org/10.3390/molecules28020730.
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Recently, consumers have been increasingly inclined towards natural antimicrobials and antioxidants in food processing and packaging. Several bioactive compounds have originated from natural sources, and among them, grapefruit seed extract (GSE) is widely accepted and generally safe to use in food. GSE is a very commonly used antimicrobial in food; lately, it has also been found very effective as a coating material or in edible packaging films. A lot of recent work reports the use of GSE in food packaging applications to ensure food quality and safety; therefore, this work intended to provide an up-to-date review of GSE-based packaging. This review discusses GSE, its extraction methods, and their use in manufacturing food packaging film/coatings. Various physical and functional properties of GSE-added film were also discussed. This review also provides the food preservation application of GSE-incorporated film and coating. Lastly, the opportunities, challenges, and perspectives in the GSE-added packaging film/coating are also debated.
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Othman, Siti Hajar, Nurul Raudhah Abd Salam, Norhazlizam Zainal, Roseliza Kadir Basha i Rosnita A. Talib. "Antimicrobial Activity of TiO2Nanoparticle-Coated Film for Potential Food Packaging Applications". International Journal of Photoenergy 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/945930.
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Recent uses of titanium dioxide (TiO2) have involved various applications which include the food industry. This study aims to develop TiO2nanoparticle-coated film for potential food packaging applications due to the photocatalytic antimicrobial property of TiO2. The TiO2nanoparticles with varying concentrations (0–0.11 g/ 100 mL organic solvent) were coated on food packaging film, particularly low density polyethylene (LDPE) film. The antimicrobial activity of the films was investigated by their capability to inactivateEscherichia coli(E. coli) in an actual food packaging application test under various conditions, including types of light (fluorescent and ultraviolet (UV)) and the length of time the film was exposed to light (one–three days). The antimicrobial activity of the TiO2nanoparticle-coated films exposed under both types of lighting was found to increase with an increase in the TiO2nanoparticle concentration and the light exposure time. It was also found that the antimicrobial activity of the films exposed under UV light was higher than that under fluorescent light. The developed film has the potential to be used as a food packaging film that can extend the shelf life, maintain the quality, and assure the safety of food.
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Tongdeesoontorn, Wirongrong, Lisa J. Mauer, Sasitorn Wongruong, Pensiri Sriburi, Alissara Reungsang i Pornchai Rachtanapun. "Antioxidant Films from Cassava Starch/Gelatin Biocomposite Fortified with Quercetin and TBHQ and Their Applications in Food Models". Polymers 13, nr 7 (1.04.2021): 1117. http://dx.doi.org/10.3390/polym13071117.
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Edible and active packaging are attractive for use in food packaging applications due to their functionality and sustainability. This research developed new antioxidant active food packaging materials from cassava starch/gelatin (7:3 w/w) composite films with varied antioxidant types (quercetin and tertiary butylhydroquinone (TBHQ)) and concentrations (0–200 mg/200 mL film-forming solution) and evaluated their properties. Antioxidant addition altered the mechanical and barrier properties of the films. At 34% relative humidity (RH), increasing the concentration of quercetin increased the tensile strength and decreased the elongation at break of the composite films. Increasing quercetin and TBHQ contents increased the film water solubility and water vapor transmission rate. Intermolecular interactions between the antioxidants and films, as found in Fourier transform infrared (FT-IR) spectra and XRD micrographs, were related to the changed film functionalities. In food application studies, the cassava starch/gelatin films containing quercetin and TBHQ retarded the oxidation of lard (more than 35 days) and delayed the redness discoloration of pork. Cassava starch/gelatin composite films integrated with quercetin and TBHQ can be utilized as active packaging that delays oxidation in foods.
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Razak, S. R. Abdul, i H. Basri. "Chitosan-Zinc Oxide Composite for Active Food Packaging Applications". International Journal of Engineering & Technology 7, nr 4.30 (30.11.2018): 253. http://dx.doi.org/10.14419/ijet.v7i4.30.22277.
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Chitosan-zinc oxide (C-ZnO) films were prepared by a simple one pot procedure. In order to investigate the property of C-ZnO films, two composite films were prepared by varying the loading of ZnO and compared with pure chitosan film (C). The films were characterized by various techniques such as FTIR, DSC, tensile, contact angle and water vapour permeability. FTIR analysis showed changes in hydrogen bonds band at 3351 cm-1 compared to pure chitosan film. The incorporation of ZnO in chitosan films increased the contact angle by 30.5% in C-ZnO1.0 film while water vapour transmission rate decreased by 7.8% compared to C film. From the tensile test, C-ZnO0.5 and C-ZnO1.0 films were found to be much superior by 1.5 times and 2.5 times respectively compared to bare chitosan film. Larger inhibition ring (by 47%) was exhibited by C-ZnO1.0 as compared to C-ZnO0.5 when tested against S.aureus. From the results, it is displayed that the incorporation of zinc oxide to chitosan improve their properties which also shown the potential to become a candidate for food active packaging.
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KOROTKAYA, Elena, Igor KOROTKIY, Evgeniy NEVEROV, Gulnar SAHABUTDINOVA i Elena MONASTYRSKAYA. "BIOPOLYMER PACKAGING APPLICATION FOR LOW-TEMPERATURE FOOD PRESERVATION". Periódico Tchê Química 19, nr 41 (31.07.2022): 18–25. http://dx.doi.org/10.52571/ptq.v18.n38.2022.02_korotkaya_pgs_18_25.pdf.
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Background: The use of biopolymer packaging materials for freezing and low-temperature storage keeps food items qualitative and safe. It also reduces environmental pollution caused by biopolymer petrolic materials that have a long biodegradation period. Aim: It is necessary to find out the possibility of using biopolymer film “CornBag” in the low-temperature preservation of food items. Methods: Freezing and low-temperature storage of polymer films were carried out in chest freezers Liebherr LGT 2325 Mediline and VESTFROST Solutions VT 078. The tensile testing machine Labthink XLW (M) measured physical and mechanical properties. Results and Discussion: The article covers the results of researching low-temperature effects on physical and mechanical properties (tensile strength and tensile strength at break) of biopolymer film “CornBag” derived by polymerizing starch from corn and sweet potato, low-temperature action having been performed in the range of -60 º? to -20 ºC for 90 days. It has been found that during the storage period, the action of low temperatures does not reduce the strength properties of the biopolymer film significantly. Changes in the strength properties of the biopolymer film and the biaxially oriented polypropylene film under long-term effects of low temperatures have been differentially analyzed. Changes in tensile strength at the break having been analyzed, stretch diagrams of the biopolymer and biaxially oriented films were obtained. It has been concluded that the strength properties of biopolymer film “CornBag” decline to no more than 12.5 % after 90-day storage under -60 ºC. Conclusions: The biopolymer film is equal to the biaxially oriented polypropylene film and can be recommended for freezing and low-temperature storage of food items.
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Hoque, Monjurul, Ciara McDonagh, Brijesh K. Tiwari, Joseph P. Kerry i Shivani Pathania. "Effect of High-Pressure Processing on the Packaging Properties of Biopolymer-Based Films: A Review". Polymers 14, nr 15 (25.07.2022): 3009. http://dx.doi.org/10.3390/polym14153009.
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Suitable packaging material in combination with high-pressure processing (HPP) can retain nutritional and organoleptic qualities besides extending the product’s shelf life of food products. However, the selection of appropriate packaging materials suitable for HPP is tremendously important because harsh environments like high pressure and high temperature during the processing can result in deviation in the visual and functional properties of the packaging materials. Traditionally, fossil-based plastic packaging is preferred for the HPP of food products, but these materials are of serious concern to the environment. Therefore, bio-based packaging systems are proposed to be a promising alternative to fossil-based plastic packaging. Some studies have scrutinized the impact of HPP on the functional properties of biopolymer-based packaging materials. This review summarizes the HPP application on biopolymer-based film-forming solutions and pre-formed biopolymer-based films. The impact of HPP on the key packaging properties such as structural, mechanical, thermal, and barrier properties in addition to the migration of additives from the packaging material into food products were systemically analyzed. HPP can be applied either to the film-forming solution or preformed packages. Structural, mechanical, hydrophobic, barrier, and thermal characteristics of the films are enhanced when the film-forming solution is exposed to HPP overcoming the shortcomings of the native biopolymers-based film. Also, biopolymer-based packaging mostly PLA based when exposed to HPP at low temperature showed no significant deviation in packaging properties indicating the suitability of their applications. HPP may induce the migration of packaging additives and thus should be thoroughly studied. Overall, HPP can be one way to enhance the properties of biopolymer-based films and can also be used for packaging food materials intended for HPP.
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KATSURA, Tadahiko. "Packaging Films : Plastic Film Materials for Food Preservation". Journal of the Society of Mechanical Engineers 102, nr 962 (1999): 44–47. http://dx.doi.org/10.1299/jsmemag.102.962_44.
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Said, Nurul Saadah, i Norizah Mhd Sarbon. "Physical and Mechanical Characteristics of Gelatin-Based Films as a Potential Food Packaging Material: A Review". Membranes 12, nr 5 (19.04.2022): 442. http://dx.doi.org/10.3390/membranes12050442.
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This review discusses the potential application of gelatin-based film as biodegradable food packaging material from various types of gelatin sources. The exploitation of gelatin as one of the biopolymer packaging in the food industry has rising interest among researchers as the world becomes more concerned about environmental problems caused by petroleum-based packaging and increasing consumer demands on food safety. Single gelatin-based film properties have been characterized in comparison with active and intelligent gelatin-based composite films. The physical properties of gelatin-based film such as thickness, color, and biodegradability were much influenced by total solid contents in each film. While, for mechanical and light barrier properties, poultry-based gelatin films have shown better properties compared to mammalian and marine gelatin films. This paper detailed the information on gelatin-based film characterization in comparison with active and intelligent gelatin-based composite films. The physical properties of gelatin-based film such as color, UV-Vis absorption spectra, water vapor permeability, thermal, and moisture properties are discussed along with their mechanical properties, including tensile strength and elongation at break.
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Arumugam, Soundhar, Jayakrishna Kandasamy, Thendral Thiyaku i Prateek Saxena. "Effect of Low Concentration of SiO2 Nanoparticles on Grape Seed Essential Oil/PBAT Composite Films for Sustainable Food Packaging Application". Sustainability 14, nr 13 (1.07.2022): 8073. http://dx.doi.org/10.3390/su14138073.
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Active packaging material has been used in the food industry to maintain the quality of packaged foods. The use of conventional polymers has serious environmental consequences due to improper disposal or recycling methods. Therefore, active packaging films based on biopolymers have been developed due to their excellent biocompatibility, degradability, and eco-friendliness. Amongst all essential oils, grape seed oil is considered to be a promising antimicrobial agent. It comprises large quantities of flavonoids, tocopherols, and other antimicrobial compounds. Grape seed essential oil has good antimicrobial and antioxidant activity. As a film, it is used to preserve food items such as poultry products, fish, and tomatoes. This work aimed to develop a polybutylene adipate terephthalate (PBAT) biocomposite film incorporated with natural grape seed essential oil (GEO) in addition to silica nanoparticles (SiO2 NPs) using the solution casting process. To achieve the desired packaging properties of the prepared PBAT-based film, the concentrations of grape seed essential oil as a plasticizer and nanosilica as a filler material were varied. The optical, physical, barrier, mechanical, surface hydrophobicity, and antibacterial properties of the PBAT/GEO/SiO2NP films were assessed. The FT-IR and XRD results indicated that GEO had effective miscibility with the PBAT/SiO2NP matrix. The addition of GEO increased the film flexibility, opacity, and antimicrobial activity, but the incorporation of SiO2NPs in the PBAT/GEO blend increased the tensile strength, thermal stability, and antimicrobial activities. The PBAT/GEO/SiO2NP films exhibited excellent antibacterial activity against food spoilage microorganisms. Finally, due to improved antimicrobial activities, film flexibility, optical, and heat resistance properties, the PBAT/GEO/NP nanocomposite films were found to have high potential for usage in active food packaging applications.
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Perera, Kalpani Y., Jack Prendeville, Amit K. Jaiswal i Swarna Jaiswal. "Cold Plasma Technology in Food Packaging". Coatings 12, nr 12 (5.12.2022): 1896. http://dx.doi.org/10.3390/coatings12121896.
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Cold plasma (CP) is an effective strategy to alter the limitations of biopolymer materials for food packaging applications. Biopolymers such as polysaccharides and proteins are known to be sustainable materials with excellent film-forming properties. Bio-based films can be used as an alternative to traditional plastic packaging. There are limitations to biopolymer packaging materials such as hydrophobicity, poor barrier, and thermos-mechanical properties. For this reason, biopolymers must be modified to create a packaging material with the desired applicability. CP is an effective method to enhance the functionality and interfacial features of biopolymers. It etches the film surface allowing for better adhesion between various polymer layers while also improving ink printability. CP facilitates adhesion between two or more hydrophobic materials, resulting in significantly better water vapour permeability (WVP) properties. The sputtering of ionic species by CP results in cross-linkage reactions which improve the mechanical properties of films (tensile strength (TS) and elongation at break (EAB)). Cross-linkage reactions are reported to be responsible for the improved thermal stability of CP-treated biopolymers. CP treatment is known to decrease oxygen permeability (OP) in protein-based biopolymers. CP can also enable the blending of polymers with specific antimicrobial substances to develop active packaging materials. In this review article, we have presented an overview of the recent advancements of CP in the food packaging application. Furthermore, the influence of CP on the properties of packaging materials, and recent advancements in the modification of polymeric food packaging materials have been discussed.
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Lu, Rui, Dur E. Sameen, Wen Qin, Dingtao Wu, Jianwu Dai, Suqing Li i Yaowen Liu. "Development of Polylactic Acid Films with Selenium Microparticles and Its Application for Food Packaging". Coatings 10, nr 3 (18.03.2020): 280. http://dx.doi.org/10.3390/coatings10030280.
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Selenium is a natural element which exists in the human body and plays an important role in metabolism. Along with this, selenium also possesses antibacterial and antioxidant properties. Using selenium microparticles (SeMPs) in food packaging films is exceptional. In this experiment, a solution casting method was used to make film. For this purpose, we used polylactic acid (PLA) as a substrate for the formation of a film membrane while SeMPs were added with certain ratios to attain antibacterial and antioxidant properties. The effects of SeMPs on the PLA film and the value of SeMPs in food packaging film production were investigated. The effects of the SeMPs contents on the features of the film, such as its mechanical property, solubility, swelling capacity, water vapor permeability, antioxidant activity, and the antibacterial activity of the composite membrane against Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative) strains, were studied. The results manifest that the PLA/SeMPs films showed higher water resistance, UV resistance, antioxidant activity, and antibacterial activity than pure PLA film. When the concentration of SeMPs was 1.5 wt%, the composite membrane showed the best comprehensive performance. Although the tensile strength and elongation at break of the membrane were slightly reduced by the addition of SeMPs, the results show that PLA/SeMPs films are still suitable for food packaging and would be a very promising material for food packaging.
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Handayani, Noer Abyor, Laurensia Belinda Soewito, Alfan Fatir F, Ignatia Novita T i Tian Shifa S. "Edible Film Modification Based-on Mucuna Pruriens with Crosslink Method Incorporated with Gelatin, Sodium Alginate, and Green Tea Extract". Reaktor 22, nr 3 (24.01.2023): 113–21. http://dx.doi.org/10.14710/reaktor.22.3.113-121.
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Health and environmental problems related to plastic food packaging are general problems. Edible film as food packaging from organic and edible materials can be a solution by increasing its structure and content. Modification of edible film from the protein of Velvet bean (Mucuna pruriens) with gelatin and alginate to modify the structure of the film and the addition of green tea leaf extract as an antioxidant. Edible films are made by combining constituent materials with the addition of a crosslink method. The addition of green tea leaf antioxidant concentration on nutritional properties, chemical properties, and shelf life of edible films through the DPPH method and antimicrobial tests showed good changes. The addition of gelatin, alginate, and green tea leaves to the mechanical and morphological properties of the film showed good indications. The effect before and after the addition of green tea leaves on the chemical structure of the edible film (OH‑ group) using FTIR analysis shows indications through changes in spectra. Modified velvet bean film with gelatin, alginate, and green tea leaves can potentially be applied in the food industry as food packaging.
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Shah, Yasir Abbas, Saurabh Bhatia, Ahmed Al-Harrasi, Muhammad Afzaal, Farhan Saeed, Md Khalid Anwer, Mahbubur Rahman Khan, Muhammad Jawad, Noor Akram i Zargham Faisal. "Mechanical Properties of Protein-Based Food Packaging Materials". Polymers 15, nr 7 (30.03.2023): 1724. http://dx.doi.org/10.3390/polym15071724.
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The quality and safety of food products greatly depend on the physiochemical properties of the food packaging material. There is an increasing trend in the utilization of protein-based biopolymers for the preparation of edible films and coating due to their film-forming properties. Various studies have reported the preparation of protein-based edible films with desirable mechanical and barrier properties. The mechanical attributes of the protein-based food packaging materials can be enhanced by incorporating various components in the film composition such as plasticizers, surfactants, crosslinkers, and various bioactive compounds, including antimicrobial and antioxidant compounds. This review article summarizes the recent updates and perspective on the mechanical attributes such as Tensile Strength (TS), Elongation at Break (EAB), and Young’s Modulus (YM) of edible films based on different proteins from plants and animal sources. Moreover, the effects of composite materials such as other biopolymers, bioactive compounds, essential oils, and plasticizers on the mechanical properties of protein-based edible films are also discussed.
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PADGETT, T., I. Y. HAN i P. L. DAWSON. "Incorporation of Food-Grade Antimicrobial Compounds into Biodegradable Packaging Films". Journal of Food Protection 61, nr 10 (1.10.1998): 1330–35. http://dx.doi.org/10.4315/0362-028x-61.10.1330.
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Lysozyme and nisin are both antimicrobial proteins effective against gram-positive bacteria. The use of these antimicrobials in combination with chelating agents displays increased effectiveness against gram-negative bacteria. Packaging films with lysozyme or nisin incorporated into the film structure were tested separately for inhibition against Lactobacillus plantarian. Both lysozyme and nisin were used in combination with EDTA in films and were evaluated for inhibition against Escherichia coli. Two packaging film-forming methods were used to incorporate lysozyme or nisin into biodegradable protein films to determine if antimicrobial properties could be induced in the film. Heat-press and casting methods were used to produce films made from soy protein and corn zein. Circular samples were cut from the finished films, which were then placed on a bacterial lawn, incubated, and measured for any zones of inhibition. Both cast and heat-press films with added lysozyme or nisin formed excellent films and exhibited inhibition of bacterial growth. The lysozyme and nisin retained their bacteriocidal properties throughout both the heat-press and cast film-forming processes. The cast films exhibited larger inhibitory zones, as compared to the heat-press films, when the same levels of lysozyme or nisin were incorporated. L. plantarum was inhibited by films containing nisin or lysozyme. The addition of EDTA increased the inhibitory effect of films against E. coli.
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Lu, Yanan, Qijun Luo, Yuchan Chu, Ningping Tao, Shanggui Deng, Li Wang i Li Li. "Application of Gelatin in Food Packaging: A Review". Polymers 14, nr 3 (21.01.2022): 436. http://dx.doi.org/10.3390/polym14030436.
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Owing to the increasing environmental concerns and requirements for high-quality foods, edible films and coatings (based on proteins, polysaccharides, natural phenolic active substances, etc.) are being developed as effective alternatives to traditional plastic packaging. Gelatin is extracted from collagen. It is an ideal material for food packaging due to its versatile advantages such as low price, polymerization, biodegradability, good antibacterial and antioxidant properties, etc. However, gelatin film exists poor waterproof and mechanical properties, which limit its developments and applications in food packaging. Previous studies show that pure gelatin can be modified by adding active ingredients and incorporating them with bio-polymers to improve its mechanical properties, aiming to achieve the desirable effect of preservation. This review mainly shows the preparation and molding ways of gelatin-based edible films and the applications of gelatin modified with other biopolymers. Furthermore, this review provides the latest advances in gelatin-based biodegradable packaging and food applications that exhibit outstanding advantages in food preservation.
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Singh, Anika, Yixin Gu, Simone D. Castellarin, David D. Kitts i Anubhav Pratap-Singh. "Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace". Foods 9, nr 11 (3.11.2020): 1599. http://dx.doi.org/10.3390/foods9111599.
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This work focused on the development of starch-based (potato, corn, sweet potato, green bean and tapioca) edible packaging film incorporated with blueberry pomace powder (BPP). The optical, mechanical, thermal, and physicochemical properties were subsequently tested. The film color was not affected by the addition of BPP. BPP incorporated into corn and green bean starch films showed increased light barrier properties, indicating a beneficial effect to prevent UV radiation-induced food deterioration. Film thickness and transparency were not primarily affected by changing the starch type or the BPP concentration, although the corn starch films were the most transparent. Furthermore, all films maintained structural integrity and had a high tensile strength. The water vapor transmission rate of all the films was found to be greater than conventional polyethylene films. The average solubility of all the films made from different starch types was between 24 and 37%, which indicates the usability of these films for packaging, specifically for low to intermediate moisture foods. There were no statistical differences in Differential Scanning Calorimetry parameters with changes in the starch type and pomace levels. Migration assays showed a greater release of the active compounds from BPP into acetic acid medium (aqueous food simulant) than ethanol medium (fatty food simulant). The incorporation of BPP into starch-chitosan films resulted in the improvement of film performance, thereby suggesting the potential for applying BPP into starch-based films for active packaging.
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Goldade, Victor A., Evgeny N. Aleshkevich, Sergey S. Bezrukov, Leonid S. Pinchuk, Galini V. Rechits i Vladimir N. Kestelman. "Polymeric packaging film for food products". Packaging Technology and Science 8, nr 3 (maj 1995): 149–58. http://dx.doi.org/10.1002/pts.2770080306.
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Sánchez-Gutiérrez, Mónica, Isabel Bascón-Villegas, Eduardo Espinosa, Elena Carrasco, Fernando Pérez-Rodríguez i Alejandro Rodríguez. "Cellulose Nanofibers from Olive Tree Pruning as Food Packaging Additive of a Biodegradable Film". Foods 10, nr 7 (7.07.2021): 1584. http://dx.doi.org/10.3390/foods10071584.
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A biodegradable packaging film containing cellulose nanofibers from olive tree pruning, a by-product of olives production, was obtained using a solvent casting method. Nanocellulose was added to polyvinyl alcohol (PVA) to enhance the technological properties of the composite film as food packaging material. Nanocellulose was obtained from unbleached and bleached pulp through a mechanical and TEMPO pretreatment. Crystalline and chemical structure, surface microstructure, UV and gas barrier, optical, mechanical and antioxidant properties, as well as thermal stability were evaluated. Regarding optical properties, the UV barrier was increased from 6% for the pure PVA film to 50% and 24% for unbleached and bleached nanocellulose, respectively. The antioxidant capacity increased significantly in unbleached mechanical nanocellulose-films (5.3%) compared to pure PVA film (1.7%). In terms of mechanical properties, the tensile strength of the 5% unbleached mechanical nanocellulose films was significantly improved compared to the pure PVA film. Similarly, the 5% nanocellulose films had increased the thermal stability and improved barrier properties, reducing water vapor permeability by 38–59% and presenting an oxygen barrier comparable to aluminum layer and plastic films. Our results support the use of the developed films as a green alternative material for food packaging.
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Nurhayati, Nurhayati, i Agusman Agusman. "Chitosan edible films of shrimp waste as food packaging, friendly packaging." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 6, nr 1 (1.12.2011): 38. http://dx.doi.org/10.15578/squalen.v6i1.59.
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In an effort to reduce environmental pollution, edible film chitosan has been developed recentlyto maximize the utilization of shrimp waste and to promote the use of environmentally friendlypackaging. Chitosan is obtained through the process of deproteination, demineralization,depigmentation, and deacetylation of chitin. The next phase is dissolving chitosan in acid solventwith addition of plasticizer, followed by printing and drying. Edible chitosan film is applied as acoating on fresh fruits, meat products, sausages and other food products. The advantages ofedible chitosan film is its biodegradability, edibility, and anti microbial activity.
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Sharma, Shubham, Sandra Barkauskaite, Brendan Duffy, Amit K. Jaiswal i Swarna Jaiswal. "Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application". Foods 9, nr 8 (13.08.2020): 1117. http://dx.doi.org/10.3390/foods9081117.
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Bioactive packaging contains natural antimicrobial agents, which inhibit the growth of microorganisms and increase the food shelf life. Solvent casting method was used to prepare the Poly (lactide)-Poly (butylene adipate-co-terephthalate) (PLA-PBAT) film incorporated with the thyme oil and clove oil in various concentrations (1 wt%, 5 wt% and 10 wt%). The clove oil composite films depicted less green and more yellow as compared to thyme oil composite films. Clove oil composite film has shown an 80% increase in the UV blocking efficiency. The tensile strength (TS) of thyme oil and clove oil composite film decreases from 1.35 MPs (control film) to 0.96 MPa and 0.79, respectively. A complete killing of S. aureus that is a reduction from 6.5 log CFU/mL to 0 log CFU/mL was observed on the 10 wt% clove oil incorporated composite film. Clove oil and thyme oil composite film had inhibited E. coli biofilm by 93.43% and 82.30%, respectively. Clove oil composite film had exhibited UV blocking properties, strong antimicrobial activity and has high potential to be used as an active food packaging.
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Ghizdareanu, Andra-Ionela, Diana Pasarin, Alexandra Banu, Andreea Ionita (Afilipoaei), Cristina Emanuela Enascuta i Alexandru Vlaicu. "Accelerated Shelf-Life and Stability Testing of Hydrolyzed Corn Starch Films". Polymers 15, nr 4 (10.02.2023): 889. http://dx.doi.org/10.3390/polym15040889.
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Nonbiodegradable food packaging films are made from plastics such as polyethylene and polypropylene, which can take hundreds of years to decompose and create environmental hazards. On the other hand, biodegradable food packaging films are made from renewable materials such as corn starch or cellulose, that degrade within a few weeks or months and prove to be more sustainable and environmentally friendly. In this work, we used corn starch hydrolyzed (CSH) with α-amylase to prepare a film with biodegradable properties. The film was tested for 60 days at different accelerated temperatures and relative humidity (RH), 13 ± 2 °C and 65 ± 5% RH, 23 ± 2 °C and 45 ± 5% RH, and 33 ± 2 °C and 30 ± 5% RH, to test its durability and stability. Soil biodegradation of the CSH film was evaluated by visual appearance, microscopic observation, weight loss, scanning electron microscopy (SEM), and Fourier-transformed infrared spectroscopy (FTIR) every 6 days. The film was found to have strong hygroscopic properties and was able to last up to 10 months if it is maintained at 20 ± 5 °C and 45 ± 5% RH. After the biodegradability test for at least 30 days, the film showed a significantly higher weight loss rate and microbial activity on the surface of the film, which indicates that the film is biodegradable. The present work recommends biodegradable CSH films as an excellent environmentally friendly choice for dried foods packaging, due to their good shelf life at room temperature, which is beneficial when shipping and storing products, but these films are not suitable for foods with high moisture content.
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Tang, Zhenya, Fangling Fan, Chunli Fan, Kai Jiang i Yuyue Qin. "The Performance Changes and Migration Behavior of PLA/Nano-TiO2 Composite Film by High-Pressure Treatment in Ethanol Solution". Polymers 12, nr 2 (18.02.2020): 471. http://dx.doi.org/10.3390/polym12020471.
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To study the relationship between performance changes and nanoparticles migration of the composite film at different migration stages, the poly (lactic acid) (PLA)/nano-TiO2 composite film treated by high pressure was immersed in 50% (v/v) ethanol solution for 45 days at 40 °C, and the film characteristics and migration behavior were analyzed. The results showed that the migration of the composite film with the highest loading of nano-TiO2 (20 wt. %) in alcoholic food simulated solution was far less than 10 mg/kg during the 45-day migration process. Although with the increase of migration time, the micro-morphology of composite film became rougher, the crystallinity decreased and the gas permeability increased, but the internal crystal structure of the composite film remained basically unchanged. The PLA/nano-TiO2 composite films treated by high pressure treatment were relatively stable, and had good performance and migration behavior in alcoholic food simulated solution, the nanocomposite film after high pressure treatment could be used to reduce nano-TiO2 particle migration and subsequently reduce human exposure as the packaging film for the packaging of alcoholic food, which provide a theoretical basis for the applications of high pressure treatment of PLA/nano-TiO2 composite films in food packaging material and broaden its application prospects.
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Tsouti, Christina, Christina Papadaskalopoulou, Angeliki Konsta, Panagiotis Andrikopoulos, Margarita Panagiotopoulou, Sofia Papadaki, Christos Boukouvalas, Magdalini Krokida i Katerina Valta. "Investigating the Environmental Benefits of Novel Films for the Packaging of Fresh Tomatoes Enriched with Antimicrobial and Antioxidant Compounds through Life Cycle Assessment". Sustainability 15, nr 10 (10.05.2023): 7838. http://dx.doi.org/10.3390/su15107838.
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Food systems account for 21–37% of total net anthropogenic greenhouse gas emissions. At the same time, in the European Union, the retail and consumption stages account for half of the total food waste produced across the entire food supply chain. For this, there is a continuous development of novel packaging materials to extend the shelf life of fresh products and thus reduce food waste produced at these stages. The aim of the present research is to examine the environmental performance of such materials enriched with antioxidant and antimicrobial compounds by considering their effect on the shelf-life extension of packed fresh tomatoes. In particular, two novel packaging films, a film with incorporated tomato leaf-stem extract and Flavomix through extrusion and a film coated with zein nanofibers containing the aforementioned bio-active compounds through electrospinning were studied for the packaging of fresh tomatoes and compared to conventional polypropylene packaging film. An antioxidant effect was recorded for both films achieving a shelf life prolongation of three days. Moreover, both films exhibited in vitro antibacterial activity against Staphylococcus aureus and Escherichia coli. In addition, antimicrobial activity was observed against yeast and molds and the total viable bacterial count in packed fresh tomatoes. The environmental benefits were evaluated using a life cycle assessment. The results indicated a decrease in the environmental impacts by 14% considering the entire food supply chain for both novel films. The environmental performance of novel film production by extrusion shows an increased impact of 31% compared to conventional film, while nanocoating shows an increased impact of 18%.
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Gumienna, Małgorzata, i Barbara Górna. "Antimicrobial Food Packaging with Biodegradable Polymers and Bacteriocins". Molecules 26, nr 12 (18.06.2021): 3735. http://dx.doi.org/10.3390/molecules26123735.
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Innovations in food and drink packaging result mainly from the needs and requirements of consumers, which are influenced by changing global trends. Antimicrobial and active packaging are at the forefront of current research and development for food packaging. One of the few natural polymers on the market with antimicrobial properties is biodegradable and biocompatible chitosan. It is formed as a result of chitin deacetylation. Due to these properties, the production of chitosan alone or a composite film based on chitosan is of great interest to scientists and industrialists from various fields. Chitosan films have the potential to be used as a packaging material to maintain the quality and microbiological safety of food. In addition, chitosan is widely used in antimicrobial films against a wide range of pathogenic and food spoilage microbes. Polylactic acid (PLA) is considered one of the most promising and environmentally friendly polymers due to its physical and chemical properties, including renewable, biodegradability, biocompatibility, and is considered safe (GRAS). There is great interest among scientists in the study of PLA as an alternative food packaging film with improved properties to increase its usability for food packaging applications. The aim of this review article is to draw attention to the existing possibilities of using various components in combination with chitosan, PLA, or bacteriocins to improve the properties of packaging in new food packaging technologies. Consequently, they can be a promising solution to improve the quality, delay the spoilage of packaged food, as well as increase the safety and shelf life of food.
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Giro, Tatiana, Kristina Beloglazova, Gulsara Rysmukhambetova, Inna Simakova, Lidiya Karpunina, Anton Rogojin, Andrey Kulikovsky i Svetlana Andreeva. "Xanthan-based biodegradable packaging for fish and meat products". Foods and Raw Materials 8, nr 1 (26.02.2020): 67–75. http://dx.doi.org/10.21603/2308-4057-2020-1-67-75.
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Nowadays, the development of environmentally-friendly packaging materials is relevant worldwide. Biodegradable packaging materials are promising due to their safety and ability to extend shelf life of food products. This study aimed to investigate the properties of biodegradable film based on a bacterial exopolysaccharide (xanthan) with the view to extend the quality and shelf life of chilled meat products. We studied pork and carp samples packed in biodegradable film and stored at 0–2°C. Biodegradable packaging had positive effects on sensory, physicochemical, and microbiological parameters, as well as on ecological safety of the raw materials. During storage of packed chilled pork, its mass loss decreased from 2.16 to 0.21% (norm to 0.30%), and water activity reduced from 0.985 to 0.960, which had a positive effect on the microbiological resistance of pork during storage. The use of biodegradable film contributed to the preservation of quality and freshness of carp, which was confirmed by sensory and microbiological indicators. Total microbial contamination in carp packed in biodegradable film was significantly lower than that in unpacked samples, which extended its shelf life for one day compared to control. Biodegradable packaging also allowed mass loss and pH value to decrease during storage and inhibited oxidation processes in the samples under study. Free fatty acid content decreased by a factor of two, and peroxides, by 7%. Thus, biodegradable films can be effective film coatings to use in the food industry. This method of packaging not only preserves the functional and technological properties of food products, lowers their mass loss, and extends their shelf life, but also reduces costs and is environmentally friendly.
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Galus, Sabina, Emine Aytunga Arik Kibar, Małgorzata Gniewosz i Karolina Kraśniewska. "Novel Materials in the Preparation of Edible Films and Coatings—A Review". Coatings 10, nr 7 (14.07.2020): 674. http://dx.doi.org/10.3390/coatings10070674.
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The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible films and coatings. Novel sources of edible materials, as well as the novel processing techniques, are a subject of great interest due to their promising potential as innovative food packaging systems. This paper presents the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal. It summarizes the extensive knowledge about the new film-forming materials such as plant residues, flours and gums to show their protective effectiveness and suitability in various types of foods.
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K Janet Jemimah i Priya R Iyer. "Production of biopolymer films using groundnut oilcake". International Journal of Science and Technology Research Archive 3, nr 1 (30.09.2022): 192–201. http://dx.doi.org/10.53771/ijstra.2022.3.1.0097.
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Protein-based biopolymer films were produced using Groundnut (Arachis hypogea) oilcake. Thin, semi-transparent, brownish films were obtained, the films were smooth and uniform. The film was plasticized using PVA (polyvinyl alcohol) and glycerol was added to improve the elasticity. This resulted in the film being more flexible and more like conventional plastics. The thickness of the film was found. The tensile strength and the elongation at break were calculated. The water absorption capacity of the films was also estimated. Further, FTIR and SEM analysis were done to find out the chemical structures and morphological microstructures of the film. X-ray diffraction studies were also done. Also, antimicrobial and antioxidant assays were performed to find out the potential of the film as active food packaging. All these tests prove that the GOC films are capable of being used as food packaging alternative for conventional plastics. Biopolymer films were prepared using the protein extracted from groundnut oilcake. Its various characteristics were evaluated. These films can be used as substitutes to conventional food packaging plastics. The development of new bio-materials from agricultural wastes/ by-products of oil industry, may be good and cheap sources of both energy and protein. The present study focused on obtaining useful protein-based biodegradable films for an eco-friendly option. Potential applications of the obtained bio-polymer films include wrapping of different fabricated foods for shelf-life extension. These types of protein-based films are very useful as they are readily biodegradable in nature and also, they are sourced from natural and renewable raw materials rather than petroleum-based plastics.
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Rajapaksha, Surakshi Wimangika, i Naoto Shimizu. "Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract". Molecules 26, nr 13 (25.06.2021): 3898. http://dx.doi.org/10.3390/molecules26133898.
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Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.
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Nazreen, Aqila Zulaikha, Junaidah Jai, Sherif Abdulbari Ali i Norasmah Mohamed Manshor. "Moisture Adsorption Isotherm Model for Edible Food Film Packaging – A Review". Scientific Research Journal 17, nr 2 (28.08.2020): 221. http://dx.doi.org/10.24191/srj.v17i2.10160.
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Bioplastic has been extensively studied due to its ability to replace synthetic plastics. Its biodegradability is seen as a significant advantage to be used as edible food film packaging. As a food packaging, the film should be able to retain moisture from the food and the surrounding environment. The ability of the film to retain moisture varies with the type of material the film is made of. Moisture sorption isotherms are used to study the moisture content and water activity of food or film packaging at a given temperature. There are many models to describe moisture sorption isotherm. Some researchers modified the models to account for varying temperatures. The purpose of this paper is to review types of adsorption isotherms and the most common models used for film packaging. The general and modified models are described in this paper as well as its best-fit use on film packaging. The advantages of studying adsorption isotherm include shelf-life determination, physical and chemical stability, and others.
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Yanti, Nur Arfa, Sitti Wirdhana Ahmad, La Ode Ahmad Nur Ramadhan, Jamili, Muzuni, Taufik Walhidayah i Jendri Mamangkey. "Properties and Application of Edible Modified Bacterial Cellulose Film Based Sago Liquid Waste as Food Packaging". Polymers 13, nr 20 (16.10.2021): 3570. http://dx.doi.org/10.3390/polym13203570.
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Bacterial cellulose (BC) based on sago liquid waste has been developed to be used as food packaging. This study investigated the physicochemical and mechanical properties of modified BC film and its application as food packaging. The modified BC film performed carboxymethyl cellulose (CMC) as a stabilizer and glycerol as a plasticizer. Films were prepared by casting technique using BC as the primary material and composites with various concentrations of CMC and glycerol (0.5%, 1%, and 1.5%, v/v). BC film was applied as the packaging of meat sausage, and the quality of meat sausage was measured based on weight loss, moisture content, pH, protein content, and total microbial count. The addition of CMC and glycerol influences the physical and mechanical properties of BC composites film. The best mechanical properties of edible BC film were collected by adding 1% CMC and 1% glycerol with a tensile strength of 17.47 MPa, elongation at a break of 25.60%, and Young’s modulus of 6.54 GPa. FTIR analysis showed the characteristic bands of BC, and the addition of CMC and glycerol slightly changed the FTIR spectrum of the composites. The utilization of modified BC-based sago liquid waste film as the packaging of meat sausage could maintain sausage quality during 6 days of storage at room temperature. Therefore, edible BC film has the potential to be used as food packaging.
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Weligama Thuppahige, Vindya Thathsaranee, Lalehvash Moghaddam, Zachary G. Welsh i Azharul Karim. "Investigation of Morphological, Chemical, and Thermal Properties of Biodegradable Food Packaging Films Synthesised by Direct Utilisation of Cassava (Monihot esculanta) Bagasse". Polymers 15, nr 3 (2.02.2023): 767. http://dx.doi.org/10.3390/polym15030767.
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The utilisation of edible sources of starch such as corn, wheat, potato, and cassava has become the common approach to develop biodegradable food packaging. However, the future food security issue from the wide application of such edible starch sources has become a major concern. Consequently, exploring non-edible sources of starch for starch-based biodegradable food packaging and their property enhancement have become one of the common research interests. Although there has been a great potentials of synthesising biodegradable food packaging by direct utilisation of agro-industrial waste cassava bagasse, there have been very limited studies on this. In this context, the current study investigated the potential of developing biodegradable food packaging by directly using cassava bagasse as an alternative matrix. Two film-forming mixtures were prepared by incorporating glycerol (30% and 35%), powdered cassava bagasse and water. The films were hot-pressed at 60 °C, 100 °C, and 140 °C temperatures under 0.28 t pressure for 6 min. The best film-forming mixture and temperature combination was further tested with 0.42 t and 0.84 t pressures, followed by analysing their morphology, functional group availability and the thermal stability. Accordingly, application of 35% glycerol, with 100 °C, 0.42 t temperature and pressure, respectively, were found to be promising for film preparation. The absence of starch agglomerates in film surfaces with less defects suggested satisfactory dispersion and compatibility of starch granules and glycerol. The film prepared under 0.42 t exhibited slightly higher thermal stability. Synthesised prototypes of food packaging and the obtained characterisation results demonstrated the high feasibility of direct utilisation of cassava bagasse as an alternative, non-edible matrix to synthesise biodegradable food packaging.
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Jeevahan, Jeya, i Manoharan Chandrasekaran. "Influence of Nanocellulose Additive on the Film Properties of Native Rice Starch-based Edible Films for Food Packaging". Recent Patents on Nanotechnology 13, nr 3 (28.01.2020): 222–33. http://dx.doi.org/10.2174/1872210513666190925161302.
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Background & Objective: Starch-based edible films, which are transparent, odourless, biodegradable, tasteless, and semi-permeable to gases and food additives, have attracted the attention of the research community as the alternative food packaging materials to synthetic plastics. However, they pose poor water resistance and mechanical strength that should be improved for food packaging application. Few relevant patents to the topic have been reviewed and cited. Methods: Inclusion of nanoadditives in starch films can not only improve their mechanical and barrier properties but also can act as antimicrobial agent, oxygen scavenger, and biosensor. The present investigation is focussed on the effects of nanocellulose extracted from banana pseudostems on the film properties of rice starch-based edible films. Nanocellulose was extracted from dried banana pseudostems through isolation of cellulose and acid hydrolysis. Rice starch-based edible films were prepared through solution casting by adding nanocellulose of varying concentrations (0%, 2%, 4%, 6%, 8% & 10%). Results: The film properties, such as Water Vapour Permeability (WVP), mechanical strength (tensile strength, Young's modulus and percentage of elongation), film solubility in water and film colour, were determined. The test results were discussed and the effects of nanocellulose additives were studied. Conclusion: From the results, it was clear that the addition of nanocellulose had improved the film properties, making the rice starch-based edible films a promising choice for food packaging applications.
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Teixeira, P. F., J. A. Covas, M. J. Suarez, I. Angulo i L. Hilliou. "Film Blowing of PHB-Based Systems for Home Compostable Food Packaging". International Polymer Processing 35, nr 5 (1.11.2020): 440–47. http://dx.doi.org/10.1515/ipp-2020-350506.
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Abstract One of the routes to minimize the environmental impact of plastics waste is the use of bio-sourced and biodegradable alternatives, particularly for packaging applications. Although Polyhydroxyalkanoates (PHA) are attractive candidates for food packaging, they have poor processability, particularly for extrusion film blowing. Thus, one relatively successful alternative has been blending PHA with a biodegradable polymer. This work proposes film blowing of a co-extruded Poly (hydroxybutyrate) (PHB) layer with a poly butylene adipateco- terephtalate (PBAT) layer to enhance bubble stability, mechanical and barrier properties. Co-extrusion is detailed, together with the different strategies followed to improve adhesion between film layers and the PHB content in the films. Films with thicknesses below 50 micron and elongation at break beyond 500% were consistently produced.
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Zhao, Yuelong, Hui Sun, Biao Yang i Yunxuan Weng. "Hemicellulose-Based Film: Potential Green Films for Food Packaging". Polymers 12, nr 8 (7.08.2020): 1775. http://dx.doi.org/10.3390/polym12081775.
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Globally increasing environmental awareness and the possibility of increasing price and dwindling supply of traditional petroleum-based plastics have led to a breadth of research currently addressing environmentally friendly bioplastics as an alternative solution. In this context, hemicellulose, as the second richest polysaccharide, has attracted extensive attention due to its combination of such advantages as abundance, biodegradability, and renewability. Herein, in this review, the latest research progress in development of hemicellulose film with regard to application in the field of food packaging is presented with particular emphasis on various physical and chemical modification approaches aimed at performance improvement, primarily for enhancement of mechanical, barrier properties, and hydrophobicity that are essential to food packing materials. The development highlights of hemicellulose film substrate are outlined and research prospects in the field are described.
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Kandasamy, Sujatha, Jayeon Yoo, Jeonghee Yun, Han-Byul Kang, Kuk-Hwan Seol, Hyoun-Wook Kim i Jun-Sang Ham. "Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview". Coatings 11, nr 9 (31.08.2021): 1056. http://dx.doi.org/10.3390/coatings11091056.
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The recent surge in environmental awareness and consumer demand for stable, healthy, and safe foods has led the packaging and food sectors to focus on developing edible packaging materials to reduce waste. Edible films and coatings as a modern sustainable packaging solution offer significant potential to serve as a functional barrier between the food and environment ensuring food safety and quality. Whey protein is one of the most promising edible biopolymers in the food packaging industry that has recently gained much attention for its abundant nature, safety, and biodegradability and as an ecofriendly alternative of synthetic polymers. Whey protein isolate and whey protein concentrate are the two major forms of whey protein involved in the formation of edible films and coatings. An edible whey film is a dry, highly interacting polymer network with a three-dimensional gel-type structure. Films/coatings made from whey proteins are colorless, odorless, flexible, and transparent with outstanding mechanical and barrier properties compared with polysaccharide and other-protein polymers. They have high water vapor permeability, low tensile strength, and excellent oxygen permeability compared with other protein films. Whey protein-based films/coatings have been successfully demonstrated in certain foods as vehicles of active ingredients (antimicrobials, antioxidants, probiotics, etc.), without considerably altering the desired properties of packaging films that adds value for subsequent industrial applications. This review provides an overview of the recent advances on the formation and processing technologies of whey protein-based edible films/coatings, the incorporation of additives/active ingredients for improvement, their technological properties, and potential applications in food packaging.
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Dai, Lu, Runli Li, Yanmin Liang, Yingsha Liu, Wentao Zhang i Shuo Shi. "Development of Pomegranate Peel Extract and Nano ZnO Co-Reinforced Polylactic Acid Film for Active Food Packaging". Membranes 12, nr 11 (6.11.2022): 1108. http://dx.doi.org/10.3390/membranes12111108.
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The multifunctional packaging used for fresh food, such as antioxidant and antimicrobial packaging, can reduce food waste. In this work, a polylactic acid (PLA)-based composite film with antioxidant and antibacterial properties was prepared by using nano-zinc oxide (ZnONPs) and pomegranate peel extract (PEE) via the solvent-casting method. Different amounts of PEE (0.5, 1, 1.5 and 2 wt%) and 3 wt% ZnONPs were added to PLA to produce the active films. The results of various characterizations (SEM, XRD, etc.) showed that ZnONPs and PEE were uniformly dispersed in PLA film. Compared to PLA films, the PLA/ZnONPs/PEE films showed an increased UV barrier, water vapor permeability and elongation at break, and decreased transparency and tensile strength. In addition, the antioxidant activity of the composite film was evaluated based on DPPH and ABTS. The maximum DPPH and ABTS scavenging activities of PLA/ZnONPs/PEE were 96.2 ± 0.8% and 93.1 ± 0.5%. After 24 h, PLA/ZnONPs/PEE composite film inhibited 1.4 ± 0.05 Log CFU/mL of S. aureus and 8.2 ± 0.35 Log CFU/mL of E. coli, compared with the blank group. The results showed that PLA/ZnONPs/PEE composite film had good antibacterial and antioxidant activities. Therefore, the composite film showed great potential for food packaging.
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Wan Yahaya, Wan Amnin, Raja Nurliyana Raja Ahmad i Nurul Aini Mohd Azman. "Characterization of Semi-Refined Carrageenan Reinforced with Cellulose Nanofiber Incorporated α-Tocopherol for Active Food Packaging Applications". Materials Science Forum 1007 (sierpień 2020): 154–59. http://dx.doi.org/10.4028/www.scientific.net/msf.1007.154.
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This work focuses on the development of biodegradable active films packaging using natural compounds by reducing the plastic waste to environment but also as a potential substitute of synthetic preservative in food. Active film packaging was formulated using semi-refined carrageenan (SRC) biopolymer plasticized with glycerol (G), reinforced with different concentrations cellulose nanofiber (CNF) at 0 to 13% w/w incorporated 0.4% w/w α-tocopherol as natural antioxidants. Physical and mechanical properties of the film samples were analyzed. Active films reinforced CNF enhanced overall the tensile strength and the value of elongation at break significantly (p<0.05). Film samples reinforced with 10% w/w CNF improved the value of opacity, thickness, films solubility (%) and moisture content (%) with (5.60±0.14, 0.139 ±0.02, 27.89±2.41 and 18.88±1.06) respectively. In summary, an active film with 10% w/w CNF showed highest improvement on the mechanical and physical properties due to the uniform dispersion between CNF-SRC matrix interactions. Hence, the new formulation of active packaging film with showed competitive properties that could be an alternative solution for biodegradable films with function of food protection against oxidative degeneration.
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Rizal, Samsul, H. P. S. Abdul Khalil, Shazlina Abd Hamid, Esam Bashir Yahya, Ikramullah Ikramullah, Rudi Kurniawan i Che Mohamad Hazwan. "Cinnamon-Nanoparticle-Loaded Macroalgal Nanocomposite Film for Antibacterial Food Packaging Applications". Nanomaterials 13, nr 3 (30.01.2023): 560. http://dx.doi.org/10.3390/nano13030560.
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In addition to environmental concerns, the presence of microorganisms in plastic food packaging can be hazardous to human health. In this work, cinnamon nanoparticles incorporated with red seaweed (Kappaphycus alvarezii) biopolymer films were fabricated using a solvent casting method. Cinnamon was used as a filler to enhance the properties of the films at different concentrations (1, 3, 5, and 7% w/w) by incorporating it into the matrix network. The physico-chemical, thermal, mechanical, and antimicrobial properties of the cinnamon biopolymer films were obtained using dynamic light scattering (DLS), scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier transmission infrared spectroscopy (FT-IR), water contact angle (WCA) measurement, thermogravimetric analysis (TGA), mechanical testing, and antimicrobial testing, respectively. The results showed that the addition of cinnamon nanoparticles to the film improved the morphological, mechanical, thermal, wettability, and antibacterial properties of the nanocomposite films. The cinnamon particles were successfully reduced to nano-sized particles with an average diameter between 1 nm and 100 nm. The hydrophobicity of the film increased as the concentration of cinnamon nanoparticles incorporated into the seaweed matrix increased. The tensile and thermal properties of the cinnamon seaweed biopolymer film were significantly improved with the presence of cinnamon nanoparticles. The biopolymer films exhibited good inhibitory activity at 7% cinnamon nanoparticles against Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Salmonella bacteria with inhibition zone diameters of 11.39, 10.27, and 12.46 mm, indicating the effective antimicrobial activity of the biopolymer film. The functional properties of the fabricated biopolymer film were enhanced with the addition of cinnamon nanoparticles.
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Deden, Mohammad, Abdul Rahim i Asrawaty Asrawaty. "SIFAT FISIK DAN KIMIA EDIBLE FILM PATI UMBI GADUNG PADA BERBAGAI KONSENTRASI". Jurnal Pengolahan Pangan 5, nr 1 (30.06.2020): 26–33. http://dx.doi.org/10.31970/pangan.v5i1.35.
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Today, the use of synthetic polymers as plastics has an important role in the economy of modern industrial society. Plastic packaging is often used as a food packaging material. However, the use of plastics can pollute the environment, because plastic is difficult to degrade naturally. One alternative to replacing the use of conventional plastics as food packaging is biodegradable plastic called edible film. The use of gadung tuber starch as a raw material for making edible films will not disturb food stability, because gadung is not consumed such as rice, corn and cassava. Gadung tubers are very good for edible film polymer materials containing high carbohydrates. Aim to determine the physical and chemical properties of the edible film starch of gadung tubers at various concentrations. The conclusion is that the optimum conditions for making edible films are good at 6% starch concentration with KA 11.50% and an average thickness of 0.13 mm.
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Bozkurt, Semra, Özgül Altay, Mehmet Koç i Figen Kaymak Ertekin. "Gıda Sistemlerinde Yenilebilir Filmler ve Kaplamalar". Turkish Journal of Agriculture - Food Science and Technology 11, nr 1 (31.01.2023): 1–9. http://dx.doi.org/10.24925/turjaf.v11i1.1-9.5196.
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Reducing the negative effects of synthetic packaging on the environment and increasing consumer demands for the natural preservation of food has pioneered the search for alternative methods in this field. Edible films and coatings, one of the innovations in packaging technology, are used to extend the shelf life of foods and improve their quality by acting as a barrier against moisture, gas, oil, and flavor transmission. Different biopolymers such as protein, polysaccharides, and lipids are used in the production of edible films and coatings that are applied to the surface of foods as a thin layer or can be used as packaging material. In addition to these biopolymers, plasticizers, emulsifiers, antioxidants and antimicrobials can be used to improve the mechanical and functional properties of edible films and coatings. The method used to make the films, the type of coating material used, the type and concentration of plasticizer used, the drying process used during the film preparation stage, and environmental factors (temperature, relative humidity, pressure) all have an impact on the physical and mechanical properties of edible films or coatings. In this review article, the film materials used for edible films and coatings, film preparation methods, environmental and structural factors affecting the structure of the films were compiled together, and the effects of these factors on the quality properties of the films were evaluated. At the same time, the usage areas of edible films in food were also evaluated.
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Chaudhary, Narayan, Gourav Mishra, Tushar Yadav, Nishant Srivastava, Vimal K. Maurya i Shailendra K. Saxena. "Fabrication and Evaluation of Basil Essential Oil-Loaded Halloysite Nanotubes in Chitosan Nanocomposite Film and Its Application in Food Packaging". Antibiotics 11, nr 12 (15.12.2022): 1820. http://dx.doi.org/10.3390/antibiotics11121820.
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Increasing health concerns regarding the use of plasticware have led to the development of ecofriendly biodegradable packaging film from natural polymer and food additives. In the present study, basil essential oil (BEO) loaded halloysite nanotubes (HNTs) composite films were synthesized using a solution casting method. The effects of BEO and nanotube concentration on the mechanical, physical, structural, barrier, and antioxidant properties of films were evaluated. Scanning electron microscopy (SEM), X-ray diffraction (XRD) and Fourier transform infrared (FTIR) demonstrated well-dispersed HNTs and BEO in tailored composite films. The addition of BEO in Chitosan (Ch) film caused darkening of the film color; furthermore, the incorporation of HNTs in varied concentrations increased opaqueness in Ch/BEO film. The Ch/BEO film, upon adding HNTs 5–30 wt%, exhibited a corresponding increase in the film thickness (0.108–0.135 mm) when compared with the Ch/BEO film alone (0.081 mm). The BEO-loaded HNTs composite films displayed reduced moisture content and characteristic barrier and UV properties. The Ch/BEO film with 15 wt% HNTs was found to have enhanced antioxidant activity. The Ch/BEO/HNTs composite also managed to prevent broccoli florets from losing weight and firmness during storage. The enhanced barrier and antioxidant qualities of the nanocomposite film suggest its potential application in the food processing and packaging sector. This is the first ever report on the fabrication of nanocomposite film using BEO and HNTs for food packaging. The low production cost and ecofriendly approach make the film acceptable for further research and commercialization thereafter.
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Mahmud, Niaz, Joinul Islam i Reza Tahergorabi. "Marine Biopolymers: Applications in Food Packaging". Processes 9, nr 12 (13.12.2021): 2245. http://dx.doi.org/10.3390/pr9122245.
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Marine sources are gaining popularity and attention as novel materials for manufacturing biopolymers such as proteins and polysaccharides. Due to their biocompatibility, biodegradability, and non-toxicity features, these biopolymers have been claimed to be beneficial in the development of food packaging materials. Several studies have thoroughly researched the extraction, isolation, and latent use of marine biopolymers in the fabrication of environmentally acceptable packaging. Thus, a review was designed to provide an overview of (a) the chemical composition, unique properties, and extraction methods of marine biopolymers; (b) the application of marine biopolymers in film and coating development for improved shelf-life of packaged foods; (c) production flaws and proposed solutions for better isolation of marine biopolymers; (d) methods of preparation of edible films and coatings from marine biopolymers; and (e) safety aspects. According to our review, these biopolymers would make a significant component of a biodegradable food packaging system, reducing the amount of plastic packaging used and resulting in considerable environmental and economic benefits.
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Oh, Dongyeop X. "Parylene-Coated Cellulose Nanofiber Films with Improved Oxygen Barrier and Water Resistance". Materials Science Forum 926 (lipiec 2018): 73–78. http://dx.doi.org/10.4028/www.scientific.net/msf.926.73.
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In this paper, we introduce a parylene-coated cellulose nanofiber film. The parylene coating overcomes the limitations of cellulose nanofiber films used as food packaging films. The disadvantages of cellulose nanofiber films are that they are poor oxygen barriers and have low water resistances. This parylene-coated film achieved a low oxygen transfer rate (OTR) of <5 ml/m2/day because the parylene coating effectively covered the surface pores. In contrast to a pristine cellulose nanofiber film, the parylene-coated film was hydrophobic and exhibited a water contact angle of >75º. Similar to macro-cellulose papers, the pristine cellulose nanofiber film absorbed water and tore easily. The parylene-coated film was not permeable to water. However, the coating did not yield a significant improvement in the mechanical properties or light transmittance. We also investigated the change in surface morphology by the parylene coating. The parylene-coated film has great potential as a food packaging film owing to its improved oxygen barrier and water resistance characteristics.
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Giannakas, Aris E., Constantinos E. Salmas, Dimitrios Moschovas, Maria Baikousi, Eleni Kollia, Vasiliki Tsigkou, Anastasios Karakassides i in. "Nanocomposite Film Development Based on Chitosan/Polyvinyl Alcohol Using ZnO@Montmorillonite and ZnO@Halloysite Hybrid Nanostructures for Active Food Packaging Applications". Nanomaterials 12, nr 11 (27.05.2022): 1843. http://dx.doi.org/10.3390/nano12111843.
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The global turn from the linear to the circular economy imposes changes in common activities such as food packaging. The use of biodegradable materials such as polyvinyl alcohol, natural raw materials such as clays, and food byproducts such as chitosan to develop novel food packaging films attracts the interest of industrial and institutional research centers. In this study, novel hybrid nanostructures were synthesized via the growth of zinc oxide nanorods on the surface of two nanoclays. The obtained nanostructures were incorporated with chitosan/polyvinyl alcohol composite either as nanoreinforcement or as an active agent to develop packaging films. The developed films were characterized via XRD, FTIR, mechanical, water-vapor diffusion, water sorption, and oxygen permeability measurements. Antimicrobial activity measurements were carried out against four different pathogen microorganisms. XRD indicated the formation of an intercalated nanocomposite structure for both types of nanoclays. Furthermore, improved tensile, water/oxygen barrier, and antimicrobial properties were recorded for all films compared to the pure chitosan/polyvinyl alcohol film. Overall, the results indicated that the use of the bio-based developed films led to an extension of food shelf life and could be used as novel active food packaging materials. Among them, the most promising film was the 6% wt. ZnO@halloysite.
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Juan-Polo, Adriana, Salvador E. Maestre Pérez, María Monedero Prieto, Carmen Sánchez Reig, Ana María Tone, Nuria Herranz Solana i Ana Beltrán Sanahuja. "Oxygen Scavenger and Antioxidant LDPE/EVOH/PET-Based Films Containing β-Carotene Intended for Fried Peanuts (Arachis hypogaea L.) Packaging: Pilot Scale Processing and Validation Studies". Polymers 14, nr 17 (29.08.2022): 3550. http://dx.doi.org/10.3390/polym14173550.
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The aim of this study was to develop an oxygen scavenger and antioxidant active packaging material for fried peanuts. The packaging solution, which has been made at the laboratory previously, has been developed by cast film extrusion and is composed of low-density polyethylene-ethylene vinyl alcohol-polyethylene terephthalate (LDPE/EVOH/PET)-based films containing β-carotene (CAR). In comparison with film without additive, developed film presented an orange colouring (higher L* and b* values and lower a* values) and an increase in oxygen induction time (OIt) from 4.5 to 14.1 min. The incorporation of β-carotene to the formulation also brings about a significant effect on the thermal stability as maximum degradation temperatures increased around 1%. Regarding the oxygen absorption capacity of the films, values of 1.39 ± 0.10 mL O2 per g of film at laboratory scale and 1.7 ± 0.3 mL O2 per g of multilayer (ML)/LDPE_CAR were obtained, respectively, after 3 days, proving the suitability of the packaging solutions as oxygen absorbers. To validate the packaging solution, the oxidative stability of fried peanuts packed in fabricated multilayer β-carotene bags was evaluated for 3 months at 40 °C. The hexanal content remained constant during this period. Meanwhile, peanuts packed in ML without β-carotene increased their hexanal content to 294%. This fact indicated a lower extent of oxidation in fried peanuts compared to food samples packaged in control films, suggesting the potential of ML/LDPE_CAR films as sustainable and antioxidant food packaging systems to offer protection against lipid oxidation in foods. Sensory evaluation confirmed that ML/LDPE_CAR films provided the peanut samples with an extra aroma due to the volatile degradation products of β-carotene (such as β-cyclocitral or 6-methyl-5-hepten-2-ol).
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Liu, Guoshuai, Kang Shi i Hui Sun. "Research Progress in Hemicellulose-Based Nanocomposite Film as Food Packaging". Polymers 15, nr 4 (16.02.2023): 979. http://dx.doi.org/10.3390/polym15040979.
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As the main component of agricultural and forestry biomass, hemicellulose has the advantages of having an abundant source, biodegradability, nontoxicity and good biocompatibility. Its application in food packaging has thus become the focus of efficient utilization of biomass resources. However, due to its special molecular structure and physical and chemical characteristics, the mechanical properties and barrier properties of hemicellulose films are not sufficient, and modification for performance enhancement is still a challenge. In the field of food packaging materials preparation, modification of hemicellulose through blending with nanofibers or nanoparticles, both inorganic and organic, has attracted research attention because this approach offers the advantages of efficient improvement in the expected properties and better cost efficiency. In this paper, the composition of hemicellulose, the classification of nanofillers and the research status of hemicellulose-based nanocomposite films are reviewed. The research progress in modification of hemicellulose by using layered silicate, inorganic nanoparticles and organic nanoparticles in food packaging is described. Challenges and outlook of research in hemicellulose-based nanocomposite film in food packaging is discussed.
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Yadav, Neelam, i Raminder Kaur. "Environment friendly qualitatively responsive ethyl cellulose films as smart food packaging". Materials Express 9, nr 7 (1.10.2019): 792–800. http://dx.doi.org/10.1166/mex.2019.1559.
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The present study assessed the applicability of pH indicators in the polymeric films that can be used as smart packaging in the food industries. The pH responsive films using Ethyl cellulose (EC) and azo indicators [i.e., Methyl Orange (MO) and Methyl Red (MR)] have been developed, which have shown remarkable sensitivity towards the pH variation. After activation in different pH range, the colour variation was measured for each film with the CIE Lab methodology. A significant L * [the parameter L * represents the lightness of colours from 0 (dark) to 100 (light), in CIELAB units] variation of EC-MO was seen ranging from 59 (at 0% acid) to 32 (at 60% acid) while for EC-MR, the variation in L * parameter was seen ranging from 89 (at 0% acid) to 32 (at 50% acid). These qualitatively responsive films were further tested for their water absorption capacity and mechanical properties. The water absorption capacity of the EC film incorporated with indicators were observed to be low as compared to the EC-standard film. The incorporation of MO resulted in a regular increase in water absorption capacity range from 34.08–47.11 while the MR incorporated films showed an irregular increase from 41.13–42.13, during a 24 hrs interval. The film with MO also showed a good mechanical property when tested by a micro UTM. The peak load was observed at around 2.7 N. Necking was more observant in the EC film incorporated with MO as compared to other samples, thus showing good plasticity.
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KIM, M., i A. L. POMETTO. "Food Packaging Potential of Some Novel Degradable Starch-Polyethylene Plastics1". Journal of Food Protection 57, nr 11 (1.11.1994): 1007–12. http://dx.doi.org/10.4315/0362-028x-57.11.1007.
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The food-packaging potential of 12 degradable starch-polyethylene films containing cornstarch, low- or high-molecular-weight oxidized polyethylene and pro-oxidant was evaluated. Mechanical properties of the films were affected more by acids than by alkali, but the film was stable in paraffin oil. Starch in the films did not impair heat-sealing ability. Water vapor transmission increased with increasing starch content but was not affected by oxidized polyethylene. Oxygen and carbon dioxide permeability were not affected by starch or oxidized polyethylene, but nitrogen permeability was affected by starch. Oil oxidation was stimulated by pro-oxidant and high-molecular-weight oxidized polyethylene in films. Film starch content, oxygen permeability, and water permeability did not accelerate microbial growth, and the mechanical properties of most films were not reduced after use. These results suggest that these degradable starch-polyethylene films have some potential use as primary food containers for some food products and storage requirements.
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Susanto, Reno, W. Revika i Irdoni Irdoni. "ANTI-MICROBIC FOOD PACKAGING INNOVATION FROM WASTE BANANA SKIN AND DURIAN SEEDS". Journal of halal product and research 4, nr 1 (20.12.2021): 43. http://dx.doi.org/10.20473/jhpr.vol.4-issue.1.43-49.
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Edible film is a packaging that has the advantage of being easily degraded so that it does not cause environmental problems such as plastic waste which can pollute the environment. Edible film is considered to have good prospects for application in food ingredients, one of which is meat, because meat has a limited shelf life. The addition of antimicrobial ingredients to the edible film in the form of essential oil of basil leaves is useful for reducing microbial growth. The purpose of this study was to make edible films to extend the shelf life of frozen meat, utilize banana peels and durian seeds as the main ingredients for making edible films and use basil essential oil as an antimicrobial agent. The stages of activities carried out in this study included the preparation of raw materials for waste banana peels, durian seeds, and basil leaves. This stage includes the extraction process of each ingredient that produces pectin from banana peels, starch from durian seeds, and essential oil from basil leaves. Furthermore, the making of edible films from these raw materials varied the ratio between the mass of pectin and starch. The formed edible films were analyzed using FTIR, attractiveness test, and microbial growth testing by comparing meat coated with edible film and meat not coated with edible film. The characteristics of the edible film produced are 0.1 mm thick with a tensile strength value of 64.65 MPa - 75.34 MPa and a percent elongation value of 0.318% - 0.36%. The best edible film was produced at a ratio of 4: 1 (pectin: starch) with the addition of antimicrobials which had a film thickness of 0.1 mm with a tensile strength value of 75.34 MPa and 0.35% elongation percent.