Development of polyvinyl alcohol and apple pomace bio-composite film with antioxidant properties for active food packaging application

Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

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Enhanced functional properties of biodegradable Polyvinyl alcohol /carboxymethyl cellulose (PVA/CMC) composite films reinforced with L-alanine surface modified CuO nanorods

10.21203/rs.3.rs-918116/v1 ◽

2021 ◽

Author(s):

Yamanappagouda Amaregouda ◽

Kantharaju Kamanna ◽

Tilak Gasti ◽

Vijay Kumbar

Keyword(s):

Polyvinyl Alcohol ◽

Carboxymethyl Cellulose ◽

Food Packaging ◽

Composite Films ◽

Nanocomposite Films ◽

Soil Burial ◽

High Antibacterial Activity ◽

Active Food Packaging ◽

Surface Modified ◽

Cuo Nanorods

Abstract Herein, we described novel biogenic preparation of the CuO nanorods and its surface modification with L-alanine amino acid accelerated by microwave irradiation. The effect of surface functionalized CuO nanorods on the polyvinyl alcohol/carboxymethyl cellulose film physico-mechanical properties were investigated through various characterization techniques. The tensile strength was improved from 28.58 ± 0.73 MPa to 43.40 ± 0.93 MPa, UV shielding ability and barrier to the water vapors were highly enhanced when PVA/CMC matrices filled with 8 wt% of CuO-L-alanine. In addition, the prepared films exhibited acceptable overall migration limit and readily undergoes soil burial degradation. Nevertheless, CuO-L-alanine incorporated films showed potent antioxidant activity against DPPH radicals and had high antibacterial activity against Staphylococcus aureus and Escherichia coli, and antifungal activity against Candida albicans and Candida tropicalis. Furthermore, the nanocomposite films showed negligible cytotoxic effect on HEK293 and Caco-2 cell lines. In these contexts, the developed nanocomposite films can be implementing as an active food packaging material.

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Biodegradable active food packaging structures based on hybrid cross-linked electrospun polyvinyl alcohol fibers containing essential oils and their application in the preservation of chicken breast fillets

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2020.100613 ◽

2021 ◽

Vol 27 ◽

pp. 100613

Author(s):

Gülden Göksen ◽

Maria José Fabra ◽

A. Pérez-Cataluña ◽

H. Ibrahim Ekiz ◽

Gloria Sanchez ◽

...

Keyword(s):

Polyvinyl Alcohol ◽

Essential Oils ◽

Food Packaging ◽

Chicken Breast ◽

Active Food Packaging ◽

Hybrid Cross

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Low-density polyethylene/curcumin melt extruded composites with enhanced water vapor barrier and antioxidant properties for active food packaging

Polymer ◽

10.1016/j.polymer.2019.05.012 ◽

2019 ◽

Vol 175 ◽

pp. 137-145 ◽

Cited By ~ 19

Author(s):

Jasim Zia ◽

Uttam C. Paul ◽

José Alejandro Heredia-Guerrero ◽

Athanassia Athanassiou ◽

Despina Fragouli

Keyword(s):

Water Vapor ◽

Food Packaging ◽

Antioxidant Properties ◽

Low Density Polyethylene ◽

Low Density ◽

Water Vapor Barrier ◽

Active Food Packaging

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Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Polymers ◽

10.3390/polym12092096 ◽

2020 ◽

Vol 12 (9) ◽

pp. 2096

Author(s):

Wenting Lan ◽

Siying Li ◽

Shiti Shama ◽

Yuqing Zhao ◽

Dur E. Sameen ◽

...

Keyword(s):

Antibacterial Activity ◽

Composite Film ◽

Sodium Alginate ◽

Food Packaging ◽

Base Material ◽

Morphological Properties ◽

Vapor Permeability ◽

Sem Images ◽

Active Food Packaging ◽

Ultrasonic Time

An antibacterial and anti-oxidation composite film was prepared by a casting method using sodium alginate (SA) and apple polyphenols (APPs) as the base material and glycerol as the plasticizer. Silver nanoparticles (AgNPs) were deposited by ultrasonic-assisted electrospray method. The degree of influence of the addition ratio of SA and AgNPs and different ultrasonic time on the mechanical properties, barrier properties, optical properties, and hydrophilicity of the composite film was explored. The composite films were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). The results showed that the SA: AgNPs ratio of 7:3 and the ultrasonic time for 30 min have the best comprehensive performance, and SA/AgNPs/APP films showed the lowest water vapor permeability value of 0.75 × 10−11 g/m·s·Pa. The composite film has good strength and softness, with tensile strength (TS) and elongation at break (E) at 23.94 MPa and 29.18%, respectively. SEM images showed that the surface of the composite film was smooth and the AgNPs’ distribution was uniform. The composite film showed broad antibacterial activity, and the antibacterial activity of Escherichia coli (92.01%) was higher than that of Staphylococcus aureus (91.26%). However, due to the addition of APP, its antioxidant activity can reach 98.39%, which has a synergistic effect on antibacterial activity. For strawberry as a model, the results showed that this composite film can prolong the shelf life of strawberries for about 8 days at 4 °C, effectively maintaining their storage quality. Compared with the commonly used PE(Polyethylene film) film on the market, it has a greater fresh-keeping effect and can be used as an active food packaging material.

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Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application

Foods ◽

10.3390/foods9081117 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1117

Author(s):

Shubham Sharma ◽

Sandra Barkauskaite ◽

Brendan Duffy ◽

Amit K. Jaiswal ◽

Swarna Jaiswal

Keyword(s):

Antimicrobial Activity ◽

Composite Film ◽

Food Packaging ◽

Antimicrobial Agents ◽

Composite Films ◽

Clove Oil ◽

Thyme Oil ◽

Uv Blocking ◽

Control Film ◽

Active Food Packaging

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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