Polysaccharide-based blend films as a promising material for food packaging applications: physicochemical properties

2022 ◽  
Author(s):  
Vishram D. Hiremani ◽  
Tilak Gasti ◽  
Saraswati P. Masti ◽  
Ravindra B. Malabadi ◽  
Ravindra B. Chougale
Keyword(s):  
Physicochemical Properties ◽  
Food Packaging ◽  
Promising Material ◽  
Blend Films

scholarly journals Physicochemical Properties and Biological Activity of Active Films Based on Corn Peptide Incorporated Carboxymethyl Chitosan

Coatings ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 604
Author(s):  
Liyan Wang ◽  
Liang Lei ◽  
Kang Wan ◽  
Yuan Fu ◽  
Hewen Hu
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Food Packaging ◽  
Biological Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Carboxymethyl Chitosan ◽  
Vapor Permeability ◽  
Zone Method ◽  
Oil Resistance

Active films based on carboxymethyl chitosan incorporated corn peptide were developed, and the effect of the concentration of corn peptide on films was evaluated. Physicochemical properties of the films, including thickness, opacity, moisture content, color, mechanical properties, water vapor permeability, and oil resistance, were measured. Biological activities of the films, including the antioxidant and antibacterial activities, were characterized in terms of 2, 2-diphenyl-1-picrylhydrazyl free radical scavenging activity, reducing power, the total antioxidant activity, and the filter disc inhibition zone method. The results indicated that the incorporation of corn peptide caused interactions between carboxymethyl chitosan and corn peptide in Maillard reaction and gave rise to the films light yellow appearance. Compared with the Control, the degree of glycosylation, browning intensity, thickness, opacity, tensile strength, antioxidant activity, and antibacterial activity of films were increased, but the elongation, vapor permeability, and oil resistance of films were decreased. The films based on corn peptide and carboxymethyl chitosan can potentially be applied to food packaging.

Characterization of chitosan-hydroxypropyl methylcellulose blend films enriched with nettle or sage leaf extract for active food packaging applications

2021 ◽  
pp. 106979
Author(s):  
Francesco Bigi ◽  
Hossein Haghighi ◽  
Heinz Wilhelm Siesler ◽  
Fabio Licciardello ◽  
Andrea Pulvirenti
Keyword(s):  
Food Packaging ◽  
Leaf Extract ◽  
Hydroxypropyl Methylcellulose ◽  
Blend Films ◽  
Active Food Packaging

Evaluation of multifunctional properties of gallic acid crosslinked Poly (vinyl alcohol)/Tragacanth Gum blend films for food packaging applications

2020 ◽  
Vol 158 ◽  
pp. 139-149
Author(s):  
Naganagouda Goudar ◽  
Vinayak N. Vanjeri ◽  
Shruti Dixit ◽  
Vishram Hiremani ◽  
Sarala Sataraddi ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Vinyl Alcohol ◽  
Food Packaging ◽  
Poly Vinyl Alcohol ◽  
Blend Films ◽  
Tragacanth Gum ◽  
Multifunctional Properties

Effect of food packaging material on some physicochemical properties of polyacrylate varnish layers

2019 ◽  
Vol 21 ◽  
pp. 100370 ◽  
Author(s):  
Andrzej L. Dawidowicz ◽  
Przemyslaw Nowakowski ◽  
Rafal Typek ◽  
Michal P. Dybowski
Keyword(s):  
Physicochemical Properties ◽  
Food Packaging ◽  
Packaging Material ◽  
Effect Of Food

Effect of Surfactant on the Formation of Chitosan/ε-Polycaprolactone Blend Films for Food Packaging Applications

2021 ◽  
Author(s):  
Ana Catarina Damasceno Gomes ◽  
Karoline Ferreira Silva ◽  
Anderson Junior Freitas ◽  
Kelvi Wilson Evaristo Miranda ◽  
Taline Amorim Santos ◽  
...  
Keyword(s):  
Food Packaging ◽  
Water Vapor Permeability ◽  
Tween 80 ◽  
Continuous Phase ◽  
Vapor Permeability ◽  
Mechanical And Thermal Properties ◽  
Amino Groups ◽  
Multilayer Systems ◽  
Blend Films ◽  
High Interaction

Abstract The objective of this study was to develop and characterize chitosan-ε-polycaprolactone (CHI/PCL) polymer blends with Tween 80 as a compatibilizer for application in packaging. The blends were produced by casting, with up to 10% (w/w) PCL in the CHI matrix. These blends were characterized in terms of their microstructure, chemical interactions, mechanical and thermal properties, solubility and water vapor permeability (WVP). The micrographs showed microsphere-like structures from the PCL in the continuous phase of CHI. Fourier transform infrared spectroscopy (FTIR) indicated a high interaction between CHI amino groups and PCL carbonyls, resulting in blends with greater ductility than the pure CHI film, thus providing greater flexibility. In the crystallinity analyses, the presence of PCL favored an increase in crystalline regions, limiting the passage of light. Given the results, blends are an alternative for application in multilayer systems and can be considered for use as a biodegradable fraction in food packaging.

scholarly journals Halochromic Polystyrene Nanofibers Obtained by Solution Blow Spinning for Wine pH Sensing

Sensors ◽  
2020 ◽  
Vol 20 (2) ◽  
pp. 417 ◽  
Author(s):  
Kelvi W.E. Miranda ◽  
Caio V. L. Natarelli ◽  
Adriana C. Thomazi ◽  
Guilherme M. D. Ferreira ◽  
Maryana M. Frota ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Nanostructured Materials ◽  
Food Packaging ◽  
Fiber Diameter ◽  
Bromothymol Blue ◽  
Ph Sensing ◽  
Alcohol Content ◽  
Commission Regulation ◽  
Solution Blow Spinning ◽  
Eu Commission

Colorimetric sensors developed by the solution blow spinning (SBS) technique have a rapid response to a variation in different physicochemical properties. In this study, polystyrene nanofibrous (PSNF) mats containing the bromothymol blue (BTB) indicator were obtained by SBS for the pH sensing of wine sample. The incorporation of the indicator did not promote changes in fiber diameter but led to the appearance of beads, allowing for the encapsulation of BTB. The halochromic property of BTB was retained in the PSNF material, and the migration tests showed that the indicator mats presented values below the maximum acceptable limit (10 mg dm−2) established by EU Commission Regulation No. 10/2011 for foods with an alcohol content up to 20%. The present study opens the possibility of applying nanostructured materials to innovative food packaging which, through nanosensory zones, change color as a function of the food pH.

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