Innovative and environmentally safe composites based on starch modified with dialdehyde starch, caffeine, or ascorbic acid for applications in the food packaging industry

2021 ◽  
pp. 131639
Dagmara Bajer ◽  
Aleksandra Burkowska-But
Zahra Akbari ◽  
Talat Ghomashchi ◽  
Shahin Moghadam

Nanotechnology will become one of the most powerful forces for innovation in the food packaging industry. One such innovation is biobased nanocomposite technology, which holds the key to future advances in flexible packaging. Biobased nanocomposites are produced from incorporation of nanoclay into biopolymers (or Edible films). Advantages of biobased nanocomposites are numerous and possibilities for application in the packaging industry are endless. A comprehensive review of biobased nanocomposite applications in food packaging industry should be necessary because nanotechnology is changing rapidly and the food packaging industry is facing new challenges. This provides a general review of previous works. Many of the works reported in the literature are focused on the production and the mechanical properties of the biobased nanocomposites. Little attention has been paid to gas permeability of biobased nanocomposites. In regard to extensive research on Edible film, this article suggests investigating the replacement of biobased nanocomposites instead of Edible films in different areas of food packaging.

Nanomaterials ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 735
Cesare Rovera ◽  
Filippo Fiori ◽  
Silvia Trabattoni ◽  
Diego Romano ◽  
Stefano Farris

Bacterial cellulose nanocrystals (BCNCs) obtained by enzymatic hydrolysis have been loaded in pullulan biopolymer for use as nanoparticles in the generation of high-oxygen barrier coatings intended for food packaging applications. Bacterial cellulose (BC) produced by Komagataeibacter sucrofermentans was hydrolyzed by two different enzymatic treatments, i.e., using endo-1,4-β-glucanases (EGs) from Thermobifida halotolerans and cellulase from Trichoderma reesei. The hydrolytic activity was compared by means of turbidity experiments over a period of 145 h, whereas BCNCs in their final state were compared, in terms of size and morphology, by atomic force microscopy (AFM) and dynamic light scattering (DLS). Though both treatments led to particles of similar size, a greater amount of nano-sized particles (≈250 nm) were observed in the system that also included cellulase enzymes. Unexpectedly, transmission electron microscopy (TEM) revealed that cellulose nanoparticles were round-shaped and made of 4–5 short (150–180 nm) piled whiskers. Pullulan/BCNCs nanocomposite coatings allowed an increase in the overall oxygen barrier performance, of more than two and one orders of magnitude (≈0.7 mL·m−2·24 h−1), of pure polyethylene terephthalate (PET) (≈120 mL·m−2·24 h−1) as well as pullulan/coated PET (≈6 mL·m−2·24 h−1), with no significant difference between treatments (hydrolysis mediated by EGs or with the addition of cellulase). BCNCs obtained by enzymatic hydrolysis have the potential to generate high oxygen barrier coatings for the food packaging industry.

Polymers ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1249 ◽  
Denis Mihaela Panaitescu ◽  
Eusebiu Rosini Ionita ◽  
Cristian-Andi Nicolae ◽  
Augusta Raluca Gabor ◽  
Maria Daniela Ionita ◽  

In this work, a new eco-friendly method for the treatment of poly(3-hydroxybutyrate) (PHB) as a candidate for food packaging applications is proposed. Poly(3-hydroxybutyrate) was modified by bacterial cellulose nanofibers (BC) using a melt compounding technique and by plasma treatment or zinc oxide (ZnO) nanoparticle plasma coating for better properties and antibacterial activity. Plasma treatment preserved the thermal stability, crystallinity and melting behavior of PHB‒BC nanocomposites, regardless of the amount of BC nanofibers. However, a remarkable increase of stiffness and strength and an increase of the antibacterial activity were noted. After the plasma treatment, the storage modulus of PHB having 2 wt % BC increases by 19% at room temperature and by 43% at 100 °C. The tensile strength increases as well by 21%. In addition, plasma treatment also inhibits the growth of Staphylococcus aureus and Escherichia coli by 44% and 63%, respectively. The ZnO plasma coating led to important changes in the thermal and mechanical behavior of PHB‒BC nanocomposite as well as in the surface structure and morphology. Strong chemical bonding of the metal nanoparticles on PHB surface following ZnO plasma coating was highlighted by infrared spectroscopy. Moreover, the presence of a continuous layer of self-aggregated ZnO nanoparticles was demonstrated by scanning electron microscopy, ZnO plasma treatment completely inhibiting growth of Staphylococcus aureus. A plasma-treated PHB‒BC nanocomposite is proposed as a green solution for the food packaging industry.

Polymers ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 417 ◽  
Victor G. L. Souza ◽  
João R. A. Pires ◽  
Carolina Rodrigues ◽  
Isabel M. Coelhoso ◽  
Ana Luísa Fernando

Chitosan-based composites play an important role in food packaging applications and can be used either as films or as edible coatings. Due to their high costs and lower performance (i.e., lower barrier against water vapor, thermal, and mechanical properties) when compared to the traditional petroleum-based plastics, the use of such biopolymers in large-scale is still limited. Several approaches of chitosan composites in the packaging industry are emerging to overcome some of the disadvantages of pristine polymers. Thus, this work intends to present the current trends and the future challenges towards production and application of chitosan composites in the food packaging industry.

Materials ◽  
2018 ◽  
Vol 11 (10) ◽  
pp. 1886 ◽  
María Samper ◽  
David Bertomeu ◽  
Marina Arrieta ◽  
José Ferri ◽  
Juan López-Martínez

Recycling polymers is common due to the need to reduce the environmental impact of these materials. Polypropylene (PP) is one of the polymers called ‘commodities polymers’ and it is commonly used in a wide variety of short-term applications such as food packaging and agricultural products. That is why a large amount of PP residues that can be recycled are generated every year. However, the current increasing introduction of biodegradable polymers in the food packaging industry can negatively affect the properties of recycled PP if those kinds of plastics are disposed with traditional plastics. For this reason, the influence that generates small amounts of biodegradable polymers such as polylactic acid (PLA), polyhydroxybutyrate (PHB) and thermoplastic starch (TPS) in the recycled PP were analyzed in this work. Thus, recycled PP was blended with biodegradables polymers by melt extrusion followed by injection moulding process to simulate the industrial conditions. Then, the obtained materials were evaluated by studding the changes on the thermal and mechanical performance. The results revealed that the vicat softening temperature is negatively affected by the presence of biodegradable polymers in recycled PP. Meanwhile, the melt flow index was negatively affected for PLA and PHB added blends. The mechanical properties were affected when more than 5 wt.% of biodegradable polymers were present. Moreover, structural changes were detected when biodegradable polymers were added to the recycled PP by means of FTIR, because of the characteristic bands of the carbonyl group (between the band 1700–1800 cm−1) appeared due to the presence of PLA, PHB or TPS. Thus, low amounts (lower than 5 wt.%) of biodegradable polymers can be introduced in the recycled PP process without affecting the overall performance of the final material intended for several applications, such as food packaging, agricultural films for farming and crop protection.

2020 ◽  
Vol 2020 (15) ◽  
pp. 197-1-197-7
Alastair Reed ◽  
Vlado Kitanovski ◽  
Kristyn Falkenstern ◽  
Marius Pedersen

Spot colors are widely used in the food packaging industry. We wish to add a watermark signal within a spot color that is readable by a Point Of Sale (POS) barcode scanner which typically has red illumination. Some spot colors such as blue, black and green reflect very little red light and are difficult to modulate with a watermark at low visibility to a human observer. The visibility measurements that have been made with the Digimarc watermark enables the selection of a complementary color to the base color which can be detected by a POS barcode scanner but is imperceptible at normal viewing distance.

2020 ◽  
Vol 10 (21) ◽  
pp. 7937
Heba Beshai ◽  
Gursimran Sarabha ◽  
Pranali Rathi ◽  
Arif Alam ◽  
M. Deen

Smart packaging is an emerging technology that has a great potential in solving conventional food packaging problems and in meeting the evolving packaged vegetables market needs. The advantages of using such a system lies in extending the shelf life of products, ensuring the safety and the compliance of these packages while reducing the food waste; hence, lessening the negative environmental impacts. Many new concepts were developed to serve this purpose, especially in the meat and fish industry with less focus on fruits and vegetables. However, making use of these evolving technologies in packaging of vegetables will yield in many positive outcomes. In this review, we discuss the new technologies and approaches used, or have the potential to be used, in smart packaging of vegetables. We describe the technical aspects and the commercial applications of the techniques used to monitor the quality and the freshness of vegetables. Factors affecting the freshness and the spoilage of vegetables are summarized. Then, some of the technologies used in smart packaging such as sensors, indicators, and data carriers that are integrated with sensors, to monitor and provide a dynamic output about the quality and safety of the packaged produce are discussed. Comparison between various intelligent systems is provided followed by a brief review of active packaging systems. Finally, challenges, legal aspects, and limitations facing this smart packaging industry are discussed together with outlook and future improvements.

Sign in / Sign up

Export Citation Format

Share Document