3D Extrusion Printability of Sugarcane Bagasse Blended with Banana Peel for Prospective Food Packaging Applications

Sugar Tech ◽  
2022 ◽  
Author(s):  
Sundus Nida ◽  
Jeyan A. Moses ◽  
C. Anandharamakrishnan
Keyword(s):  
Sugarcane Bagasse ◽  
Food Packaging ◽  
Banana Peel

scholarly journals Synthesis of biodegradable films obtained from rice husk and sugarcane bagasse to be used as food packaging material

2019 ◽  
Vol 25 (4) ◽  
pp. 506-514 ◽  
Author(s):  
Himanshu Gupta ◽  
Harish Kumar ◽  
Mohit Kumar ◽  
Avneesh Kumar Gehlaut ◽  
Ankur Gaur ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Sugarcane Bagasse ◽  
Rice Husk ◽  
Food Packaging ◽  
Packaging Material ◽  
Biodegradable Films ◽  
Biodegradable Film ◽  
Biocomposite Film ◽  
Biopolymer Film ◽  
Lignocellulose Biomass

The current study stresses on the reuse of waste lignocellulose biomass (rice husk and sugarcane bagasse) for the synthesis of carboxymethyl cellulose (CMC) and further conversion of this CMC into a biodegradable film. Addition of commercial starch was done to form biodegradable film due to its capacity to form a continuous matrix. Plasticizers such as Glycerol and citric acid were used to provide flexibility and strength to the film. Biopolymer film obtained from sugarcane bagasse CMC showed maximum tensile strength and elongation in comparison to the film synthesized from commercial CMC and CMC obtained from rice husk. It has been observed that an increase in sodium glycolate/NaCl content in CMC imposed an adverse effect on tensile strength. Opacity, moisture content, and solubility of the film increased with a rise in the degree of substitution of CMC. Therefore, CMC obtained from sugarcane bagasse was better candidate in preparing biopolymer/biocomposite film.

scholarly journals Antioxidant, Antibacterial Analysis of Pectin Isolated from Banana Peel and its Application in Edible Coating of Freshly Made Mozzarella Cheese

2021 ◽  
pp. 82-92
Author(s):  
Srishti Tripathi ◽  
Sunita Mishra
Keyword(s):  
Staphylococcus Aureus ◽  
Antioxidant Activity ◽  
Shelf Life ◽  
Food Packaging ◽  
Salmonella Enteritidis ◽  
Diffusion Method ◽  
Banana Peel ◽  
Total Phenolic ◽  
Mozzarella Cheese

The present study aimed to evaluate the antibacterial, antioxidant activity of pectin extracted from banana peel. Antibacterial activity was investigated against Staphylococcus aureus, Escherichia coli, and Salmonella Enteritidis. The well diffusion method was used to assess the antibacterial effect of the pectin extract on microorganisms. The extract showed maximum activity against Staphylococcus aureus (19.6 mm). The total phenolic content and flavonoid content in the examined extract found to be 3883.6 mgGA/g and 903.03 mg QE/gm on a dry matter basis. Antioxidant activity is analyzed using in vitro Standard spectrophotometer methods. Pectin extract increases DPPH scavenging activity up to 75 µg/ml of concentration. The innovation in food packaging by the use of pectin-based edible coatings is reviewed in this paper. Thereafter, coating of pectin was done in mozzarella cheese and its shelf life was studied at 1, 7,14,21, and 28 days of storage at 5˚C. It was analyzed that pectin coating over mozzarella cheese increases their shelf life from 7 to 21 days. Thus, pectin is a natural polysaccharide that attracts interest for maintaining and improving the quality of cheese. Also, it minimizes the waste that occurs from non-biodegradable packaging materials and helps the environment to be safe. This research was carried out at the laboratory of Food Science analysis Laboratory, Babasaheb Bhimrao Ambedkar University, Lucknow (INDIA) between February 21-April 21.

Preparation of sugarcane bagasse nanocellulose hydrogel as a colourimetric freshness indicator for intelligent food packaging

2020 ◽  
Vol 249 ◽  
pp. 116831 ◽  
Author(s):  
Peng Lu ◽  
Yang Yang ◽  
Ren Liu ◽  
Xin Liu ◽  
Jinxia Ma ◽  
...  
Keyword(s):  
Sugarcane Bagasse ◽  
Food Packaging ◽  
Freshness Indicator

scholarly journals Utilization Of Sugarcane Bagasse Cellulose-Clay Nanocomposite As A Biodegradable And Antibacterial Packaging Material To Extend The Food's Shelf Life

Khazanah ◽  
2020 ◽  
Vol 12 (2) ◽  
Author(s):  
Nadya Fitriani Pitaloka ◽  
◽  
Ardilla Sriwijayanti ◽  
Santi Anisa ◽  
Irne Dyah Ayu Wijayanti ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Antibacterial Activity ◽  
Water Vapor ◽  
Shelf Life ◽  
Sugarcane Bagasse ◽  
Toxicity Test ◽  
Nanocomposite Film ◽  
Food Packaging ◽  
Antibacterial Properties ◽  
Vapor Permeability

Food packaging materials derived from fossil fuels are single-use products that harm the health of living things when disposed of by releasing toxic byproducts. Many communities are starting to be more environmentally friendly by using biopolymers. However, some biopolymers do not have antibacterial properties, thus shortening the food’s shelf life and not applicable in food packaging. Therefore, the purpose of this work is to develop a biodegradable and antimicrobial food packaging from sugarcane bagasse and clay that degrades over time without compromising the food’s shelf life. Cellulose acetate butyrate (cab) was prepared in an amimcl ionic liquid system from sugarcane bagasse. Then the cab was plasticized using peg, resulting a film. Besides, montmorillonite (mmt) clay was modified with aryl ammonium cations using a cation exchange technique to form bmmt. The nanocomposite film was prepared by mixing the plasticized cab and bmmt, then heated at 50c to evaporate the solution. The nanocomposite film was obtained as a prototype of food packaging. Several tests were conducted including mechanical properties, water vapor permeability (wvp), antimicrobial and toxicity test. Based on research by saha et.al, 2008, the nanocomposite film with the cag, peg and bmmt 100:20:3 composition gave the best mechanical properties because of the agglomeration of bmmt. Also, the nanocomposite film had promising wvp properties as a plastic because the clay layers reduced the water vapor diffusion across the polymer matrix. The toxicity test showed that this nanocomposite film was compatible in human blood. Lastly, this nanocomposite film has antibacterial activity against b. Subtilis and p. Cepacia because of the bmmt presence. In conclusion, the nanocomposite film from sugarcane bagasse and clay containing cag, peg and bmmt 100:20:3 is a promising material for a biodegradable and antimicrobial food packaging, because it has sufficient mechanical properties, antibacterial activity, low wvp and is non-toxic.

Precursor Concentration Effect on Physicochemical Properties of Zinc Oxide Nanoparticle Synthesized with Banana Peel Extract

2019 ◽  
Vol 797 ◽  
pp. 262-270 ◽  
Author(s):  
R.A. Abdol Aziz ◽  
Siti Fatma Abd Karim ◽  
Ummi Kalthum Ibrahim ◽  
N Sanuddin
Keyword(s):  
Zinc Oxide ◽  
Food Packaging ◽  
Cost Effective ◽  
Xrd Analysis ◽  
Band Gap Energy ◽  
Banana Peel ◽  
Zno Nps ◽  
Constant Ph ◽  
Oxide Nanoparticle ◽  
Musa Species

The present study reports the synthesis of zinc oxide (ZnO) nanoparticles (NPs) using Jackfruit banana peel (Musa Species.) extracts (BPE) as reducing and stabilizing agent. This green synthesis is considered promising an alternative technique that cost effective, nontoxic and environmental friendly. Zinc acetate dehydrate solution ((CH3COO)2.2H2O) was used as the precursor for ZnO synthesis and the concentration was varied in the range of 0.100 M – 0.010 M at constant pH of solutions, 12. The synthesized ZnO NPs were then characterized using fourier transform infrared spectroscopy (FTIR), ultraviolet visible (UV-Vis) absorption spectroscopy, x-ray Diffractometer and Brunauer-Emmett-Teller (BET). The band gap energy was found in the range of 3.44 eV - 3.58 eV while XRD analysis shows a crystalline structure in hexagonal wurtzite shape. These unique characteristics open the possibilities of various potential application in medical and industry as well as for development of antimicrobial agent for food packaging applications.

scholarly journals The Effects of Heat and Compression on Moisture Content and Water Absorption of PALF/Sugarcane Bagasse Composition in Disposable Plate Production

2015 ◽  
Vol 773-774 ◽  
pp. 272-276
Author(s):  
Mohammad Sukri Mustapa ◽  
Saiful Din Sabdin ◽  
Abdul Latif M. Tobi ◽  
Md Saidin Wahab ◽  
Mohd Radzi Mohamed Yunus ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Sugarcane Bagasse ◽  
Food Packaging ◽  
Green Technology ◽  
Raw Material ◽  
Absorption Properties ◽  
Pineapple Leaf Fiber ◽  
Compression Effects ◽  
Leaf Fiber

This paper presents the results of heat and compression effects on moisture content and water absorption properties in the manufacturing of disposable plate made from Pineapple Leaf Fiber-based material (PALF). The plate was made of PALF and sugarcane bagasse waste as an alternative to polystyrenes, designed to promote the green technology effort on food packaging material. Two different specimens were produced with different compositions of PALF/sugarcane bagasse series N2T8 ( 20 wt% of Pineapple leaf fiber and 80 wt% of sugarcane bagasse ) and series N8T2 ( 80 wt% of Pineapple leaf fiber and 20 wt% of sugarcane bagasse). The specimens were produced using a hot press machine set at compressing temperatures of 50°C, 100°C and 150°C with constant pressure of 0.024 MPa for 10 minutes. Moisture content and water absorption tests were carried out on the specimens to determine the moisture content and water absorption properties. The lower water absorption was obtained for specimen N8T2 because PALF potential to water resistance. This range of properties is expected to be good enough for the requirement of disposable plate and it has the potential as a suitable raw material for strength and lightweight in the manufacturing of disposable plates.

scholarly journals Development and characterization of food packaging bioplastic film from cocoa pod husk cellulose incorporated with sugarcane bagasse fibre

2020 ◽  
Vol 5 (4) ◽  
pp. 248-255 ◽  
Author(s):  
Siti Nuurul Huda Mohammad Azmin ◽  
Najah Aliah binti Mohd Hayat ◽  
Mohd Shukri Mat Nor
Keyword(s):  
Sugarcane Bagasse ◽  
Food Packaging ◽  
Cocoa Pod Husk ◽  
Bagasse Fibre ◽  
Bioplastic Film

Natural Antimicrobial Lignin in Polyvinyl Alcohol and Polyvinylpyrrolidone Film for Packaging Application

2018 ◽  
Vol 936 ◽  
pp. 105-109
Author(s):  
Kewalee Inna ◽  
Jackapon Sunthornvarabhas ◽  
Anusith Thanapimmetha ◽  
Maythee Saisriyoot ◽  
Penjit Srinophakun
Keyword(s):  
Polyvinyl Alcohol ◽  
Sugarcane Bagasse ◽  
Food Packaging ◽  
Pathogenic Bacteria ◽  
Alkali Treatment ◽  
Composite Films ◽  
Dilution Method ◽  
Hydroxyl Groups ◽  
Fatty Food ◽  
Broth Dilution

Lignin was extracted from sugarcane bagasse using alkali treatment process. The antimicrobial activity of sugarcane bagasse lignin (LNB) was evaluated against two pathogenic bacteria, Staphylococcus aureus and Escherichia coli by broth dilution method. The MIC and MBC values of LNB are 10,000 μg/ml and 20,000 μg/ml, respestively in both pathogenic bacteria. The composite film between polyvinyl alcohol (PVA) and polyvinylpyrrolidone (PVP) blending with LNB at five different amounts (1%, 3%, 5%, 10% and 15%) were produced by solvent casting. The chemical interactions of composite films were investigated using FTIR. The IR spectra indicates the formation of strong intermolecular hydrogen bonds between the hydroxyl groups of PVA or PVP and lignin. Furthermore, the overall migration was investigated. The migration results revealed that the PVA films blending with lignin up to 3% and the PVP films blending with lignin up to 5% could be considered suitable for application in fatty food packaging field.

Effect of Heat Compression on the Tensile Strength of PALF/Sugarcane Bagasse for Disposable Plate

2014 ◽  
Vol 660 ◽  
pp. 362-366 ◽  
Author(s):  
Mohammad Sukri Mustapa ◽  
Saiful Din Sabdin ◽  
Erween Abdul Rahim ◽  
Md. Saidin Wahab ◽  
Yusri Yusof
Keyword(s):  
Sugarcane Bagasse ◽  
Food Packaging ◽  
Constant Pressure ◽  
Green Technology ◽  
Raw Material ◽  
Hot Press ◽  
Pineapple Leaf Fiber ◽  
Compression Effect ◽  
Bagasse Waste ◽  
Leaf Fiber

This paper presents the results of heat compression effect on tensile properties in manufacturing process of disposable plate from Pineapple Leaf Fibers (PALF) based material. The plate was made of PALF and sugarcane bagasse waste as alternatif to polystyrenes to promote the green technology efford on food packaging material. Two different spesimens were produced with different composition of PALF/sugarcane bagasse, N2T8 (20% Pineapple leaf fiber and 80% sugarcane bagasse and N8T2 (80% pineapple leaf fiber and 20% sugarcane bagasse). The specimens were produced on a hot press machine at different compressing temperature, 50°C, 100°C and 150°C with constant pressure of 0.024 MPa at 10 minutes. Tensile and tearing tests were carried out on the specimens to determine the tensile and tearing properties. The results shown that the N2T8 speciment compressed at 50°C gives higher tensile and tearing strength of 22 MPa and 2 MPa ,respectively. This range of properties is expected to be good enough for the requirement of disposable plate and it has a potential as a raw material for strength and lightweight of disposable plate manufacturing.

Sign in / Sign up

Export Citation Format

Share Document