Development of TiO2 catalyzed HTPB based oxygen scavenging films for food packaging applications

Food Control ◽  
2021 ◽  
Vol 121 ◽  
pp. 107639
Author(s):  
Zahra Kordjazi ◽  
Abdellah Ajji
Nanomaterials ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 262 ◽  
Author(s):  
Adriane Cherpinski ◽  
Piotr Szewczyk ◽  
Adam Gruszczyński ◽  
Urszula Stachewicz ◽  
Jose Lagaron

The main goal of this study was to obtain, for the first time, highly efficient water barrier and oxygen-scavenging multilayered electrospun biopaper coatings of biodegradable polymers over conventional cellulose paper, using the electrospinning coating technique. In order to do so, poly(3-hydroxybutyrate) (PHB) and polycaprolactone (PCL) polymer-containing palladium nanoparticles (PdNPs) were electrospun over paper, and the morphology, thermal properties, water vapor barrier, and oxygen absorption properties of nanocomposites and multilayers were investigated. In order to reduce the porosity, and to enhance the barrier properties and interlayer adhesion, the biopapers were annealed after electrospinning. A previous study showed that electrospun PHB-containing PdNP did show significant oxygen scavenging capacity, but this was strongly reduced after annealing, a process that is necessary to form a continuous film with the water barrier. The results in the current work indicate that the PdNP were better dispersed and distributed in the PCL matrix, as suggested by focus ion beam-scanning electron microscopy (FIB-SEM) experiments, and that the Pd enhanced, to some extent, the onset of PCL degradation. More importantly, the PCL/PdNP nanobiopaper exhibited much higher oxygen scavenging capacity than the homologous PHB/PdNP, due to most likely, the higher oxygen permeability of the PCL polymer and the somewhat higher dispersion of the Pd. The passive and active multilayered biopapers developed here may be of significant relevance to put forward the next generation of fully biodegradable barrier papers of interest in, for instance, food packaging.


2015 ◽  
Vol 38 (5) ◽  
pp. 981-986 ◽  
Author(s):  
Paola Scarfato ◽  
Elvira Avallone ◽  
Maria Rosaria Galdi ◽  
Luciano Di Maio ◽  
Loredana Incarnato

Materials ◽  
2021 ◽  
Vol 14 (17) ◽  
pp. 5000
Author(s):  
Bettina Röcker ◽  
Gabriel Mäder ◽  
Fabien Wilhelm Monnard ◽  
Magdalena Jancikova ◽  
Matthias Welker ◽  
...  

Modified calcium carbonates (MCC) are inorganic mineral-based particles with a large surface area, which is enlarged by their porous internal structure consisting of hydroxyapatite and calcium carbonate crystal structures. Such materials have high potential for use as carriers for active substances such as oxygen scavenging agents. Oxygen scavengers are applied to packaging to preserve the quality of oxygen-sensitive products. This study investigated the potential of MCC as a novel carrier system for unsaturated fatty acids (UFAs), with the intention of developing an oxygen scavenger. Linoleic acid (LA) and oleic acid (OA) were loaded on MCC powder, and the loaded MCC particles were characterized and studied for their oxygen scavenging activity. For both LA and OA, amounts of 20 wt% loading on MCC were found to provide optimal surface area/volume ratios. Spreading UFAs over large surface areas of 31.6 and 49 m2 g−1 MCC enabled oxygen exposure and action on a multitude of molecular sites, resulting in oxygen scavenging rates of 12.2 ± 0.6 and 1.7 ± 0.2 mL O2 d−1 g−1, and maximum oxygen absorption capacities of >195.6 ± 13.5 and >165.0 ± 2.0 mL g−1, respectively. Oxygen scavenging activity decreased with increasing humidity (37–100% RH) and increased with rising temperatures (5–30 °C). Overall, highly porous MCC was concluded to be a suitable UFA carrier for oxygen scavenging applications in food packaging.


2019 ◽  
Vol 32 (9) ◽  
pp. 457-469
Author(s):  
Agnieszka Wołosiak‐Hnat ◽  
Krzysztof Zych ◽  
Monika Mężyńska ◽  
Andrzej Kifonidis ◽  
Maksymilian Dajworski ◽  
...  

2011 ◽  
Vol 380 ◽  
pp. 248-253 ◽  
Author(s):  
Wen Cai Xu ◽  
Dong Li Li ◽  
Ya Bo Fu ◽  
Shao Yun Huang

Physical and chemical quality including vitamin C, TSS, browning index and pH and sensory quality indexes including appearance, color and odor of orange juice were studied during the storage under ambient temperature, take oxygen scavenging films (OSF) as the packaging materials, and high barrier packaging and normal food packaging as the control group. Experimental results showed vitamin C, total soluble solid and pH value of orange juice packed in oxygen scavenging packaging were higher than that in control group, browning index was significantly lower than that in control group, and the sensory quality evaluation was better than that in control group after storage for 5 weeks. This indicated that oxygen scavenging packaging can remove oxygen in package headspace, prevent oxygen from penetrating into package from outside, and form a lower oxygen concentration environment in package. And it can obviously retard the degradation of vitamin C and sugar, delay the browning, delay the decline of orange juice quality, and prolong the shelf life of orange juice.


Chemosensors ◽  
2018 ◽  
Vol 6 (2) ◽  
pp. 16 ◽  
Author(s):  
Vardan Galstyan ◽  
Manohar Bhandari ◽  
Veronica Sberveglieri ◽  
Giorgio Sberveglieri ◽  
Elisabetta Comini

Metal oxide materials have been applied in different fields due to their excellent functional properties. Metal oxides nanostructuration, preparation with the various morphologies, and their coupling with other structures enhance the unique properties of the materials and open new perspectives for their application in the food industry. Chemical gas sensors that are based on semiconducting metal oxide materials can detect the presence of toxins and volatile organic compounds that are produced in food products due to their spoilage and hazardous processes that may take place during the food aging and transportation. Metal oxide nanomaterials can be used in food processing, packaging, and the preservation industry as well. Moreover, the metal oxide-based nanocomposite structures can provide many advantageous features to the final food packaging material, such as antimicrobial activity, enzyme immobilization, oxygen scavenging, mechanical strength, increasing the stability and the shelf life of food, and securing the food against humidity, temperature, and other physiological factors. In this paper, we review the most recent achievements on the synthesis of metal oxide-based nanostructures and their applications in food quality monitoring and active and intelligent packaging.


2018 ◽  
Vol 16 (2) ◽  
pp. 523-538 ◽  
Author(s):  
Kirtiraj K. Gaikwad ◽  
Suman Singh ◽  
Youn Suk Lee

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