Effect of melanin nanoparticles on the mechanical, water vapor barrier, and antioxidant properties of gelatin-based films for food packaging application

The use of blends containing biodegradable polymers like starch and poly (lactic acid) (PLA) has gained considerable attention, especially for the food packaging production. Current research has also highlighted the use of chitosan because their antimicrobial activity, biodegradability and applicability in the production of active biodegradable food packaging. The objective of this work was to produce cassava starch and PLA sheets incorporated with chitosan by flat extrusion process (calendering-extrusion), and evaluate the mechanical, water vapor barrier and microstructural properties. In order to simplify the obtainment of the material reducing processing steps, all components of the blend were homogenized in one step extrusion The incorporation of chitosan in the starch/PLA sheets decreased significantly the tensile strength, Young's modulus, elongation at break and density. In addition, the scanning electron microscopy images showed the formation of non-homogeneous mixtures with the presence of pores between the blend compounds, and this fact affected the water vapor barrier properties increasing water vapor permeability, solubility and diffusion coefficients. It was possible to conclude that although the incorporation of chitosan to the starch/PLA sheets has not contributed to obtain materials with suitable properties, it was able to produce them by calendering-extrusion process in pilot scale. Studies about chitosan incorporation in starch and PLA sheets still needed. DOI: 10.14685/rebrapa.v6i1.208

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Novel LDPE/Chitosan Rosemary and Melissa Extract Nanostructured Active Packaging Films

Nanomaterials ◽

10.3390/nano9081105 ◽

2019 ◽

Vol 9 (8) ◽

pp. 1105 ◽

Cited By ~ 6

Author(s):

Giannakas ◽

Salmas ◽

Leontiou ◽

Tsimogiannis ◽

Oreopoulou ◽

...

Keyword(s):

Water Vapor ◽

Essential Oil ◽

Food Packaging ◽

Antioxidant Properties ◽

Water Vapor Permeability ◽

Global Market ◽

Active Packaging ◽

Vapor Permeability ◽

Permeability Barrier ◽

Instrumental Methods

The increased global market trend for food packaging is imposing new improved methods for the extension of shelf-life and quality of food products. Active packaging, which is based on the incorporation of additives into packaging materials, is becoming significant for this purpose. In this work, nanostructured low-density polyethylene (LDPE) was combined with chitosan (CS) to aim for a food packaging development with an increased oxygen permeability barrier and higher antimicrobial activity. Furthermore, essential oil extracts as rosemary (RO) and Melissa (MO) were added to this packaging matrix in order to improve its antioxidant properties and vanish food odor problems. The novel nanostructured active packaging film was tested using laboratory instrumental methods, such as thermogravimetry (TG), Fourier-transform infrared (FTIR) spectrometry, the X-ray diffraction (XRD) method, a dilatometer for tensile properties (DMA), and an oxygen permeation analyzer (OPA). Moreover, laboratorian tests according to ASTM standards were carried out for the estimation of water sorption, water vapor permeability, overall migration, and, finally, the antioxidant properties of such films. The experimental results have indicated that the final material exhibits advanced properties. More specifically, chitosan addition was observed to lead to an enhanced oxygen and water-vapor permeability barrier while the extracted essential oil addition led to enhanced tensile strength and antioxidant properties.

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Conducting/biodegradable chitosan-polyaniline film; Antioxidant, color, solubility and water vapor permeability properties

Main Group Chemistry ◽

10.3233/mgc-210007 ◽

2021 ◽

Vol 20 (2) ◽

pp. 133-147

Author(s):

Sajad Pirsa ◽

Behzad Mohammadi

Keyword(s):

Water Vapor ◽

Food Packaging ◽

Water Solubility ◽

Light Transmission ◽

Antioxidant Properties ◽

Chitosan Film ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Surface Color ◽

Synthesis Time

In this study, chitosan-polyaniline nanocomposite film was prepared in combination with different concentrations of polyaniline at various synthesis times. Surface morphology, antioxidant properties, water solubility, water vapor permeability (WVP), color properties and light transparency properties of the films were investigated. The size, shape and morphology of the synthesized particles were examined with scanning electron microscopy (SEM) technique. The results indicated that the synthesized polyaniline particles were spherical and in the range of 45–70 nm. The results obtained from the study of the effect of polyaniline on the physical properties of the chitosan film showed that increasing polyaniline concentration and synthesis time causes a decrease in the rate of the water solubility and water vapor permeability. This is an important factor in expanding its use in food packaging. The results of the colorimetric studies showed that the polyaniline sharply changed the surface color of the film. Polyaniline also increased antioxidant properties of composite film. Investigating the light transmission and transparency of the films showed that the polyaniline reduced the transparency and transmission of light, which could be used to package products that are susceptible to oxidation in the light.

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Enhancement of Mechanical and Barrier Property of Hemicellulose Film via Crosslinking with Sodium Trimetaphosphate

Polymers ◽

10.3390/polym13060927 ◽

2021 ◽

Vol 13 (6) ◽

pp. 927

Author(s):

Yuelong Zhao ◽

Hui Sun ◽

Biao Yang ◽

Baomin Fan ◽

Huijuan Zhang ◽

...

Keyword(s):

Water Vapor ◽

Food Packaging ◽

Water Vapor Permeability ◽

Preliminary Test ◽

Esterification Reaction ◽

Vapor Permeability ◽

Mechanical And Thermal Properties ◽

Water Vapor Barrier ◽

Sodium Trimetaphosphate ◽

Barrier Performance

Hemicellulose is a kind of biopolymer with abundant resources and excellent biodegradability. Owing to its large number of polar hydroxyls, hemicellulose has a good barrier performance to nonpolar oxygen, making this biopolymer promising as food packaging material. Hydrophilic hydroxyls also make the polymer prone to water absorption, resulting in less satisfied strength especially under humid conditions. Thus, preparation of hemicellulose film with enhanced oxygen and water vapor barrier ability, as well as mechanical strength is still sought after. Herein, sodium trimetaphosphate (STMP) was used as esterification agent to form a crosslinked structure with hemicellulose through esterification reaction to render improved barrier performance by reducing the distance between molecular chains. The thus modified hemicellulose film achieved an oxygen permeability and water vapor permeability of 3.72 cm3 × μm × m−2 × d-1 × kPa−1 and 2.85 × 10−10 × g × m−1 × s−1 × Pa−1, respectively, at the lowest esterification agent addition of 10%. The crosslinked structure also brought good mechanical and thermal properties, with the tensile strength reaching 30 MPa, which is 118% higher than that of the hemicellulose film. Preliminary test of its application in apple preservation showed that the barrier film obtained can effectively slow down the oxidation and dehydration of apples, showing the prospect of application in the field of food packaging.

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Curcumin Incorporated Poly(Butylene Adipate-co-Terephthalate) Film with Improved Water Vapor Barrier and Antioxidant Properties

Materials ◽

10.3390/ma13194369 ◽

2020 ◽

Vol 13 (19) ◽

pp. 4369

Author(s):

Swarup Roy ◽

Jong-Whan Rhim

Keyword(s):

Thermal Stability ◽

Antimicrobial Activity ◽

Antioxidant Activity ◽

Water Vapor ◽

Antioxidant Properties ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Water Vapor Barrier ◽

Bright Yellow ◽

Thermal Stability Of

Curcumin incorporated poly(butylene adipate-co-terephthalate) (PBAT) based film was fabricated. Curcumin has uniformly distributed in the PBAT matrix to form a bright yellow PBAT/curcumin film. The PBAT/curcumin film has slightly reduced tensile strength and flexibility than the neat PBAT film, while the thermal stability of the film has not changed significantly. The blending of curcumin significantly decreased the water vapor permeability of the PBAT film. Additionally, the PBAT/curcumin film showed potent antioxidant activity with some antimicrobial activity. The PBAT/curcumin films with improved water vapor barrier and additional functions can be used for active packaging applications.

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Physical, Mechanical, and Water Vapor Barrier Properties of Starch/Cellulose Nanofiber/Thymol Bionanocomposite Films

Polymers ◽

10.3390/polym13234060 ◽

2021 ◽

Vol 13 (23) ◽

pp. 4060

Author(s):

Siti Hajar Othman ◽

Bilguisse Mamadou Wane ◽

Norhazirah Nordin ◽

Noor Zafira Noor Hasnan ◽

Rosnita A. Talib ◽

...

Keyword(s):

Water Vapor ◽

Food Packaging ◽

Cellulose Nanofibers ◽

Antibacterial Properties ◽

Barrier Properties ◽

Packaging Materials ◽

Water Vapor Barrier ◽

Food Packaging Materials ◽

Bionanocomposite Films ◽

Starch Films

The application of starch films, such as food packaging materials, has been restricted due to poor mechanical and barrier properties. However, the addition of a reinforcing agent, cellulose nanofibers (CNF) and also thymol, into the films, may improve the properties of films. This work investigates the effects of incorporating different concentrations of thymol (3, 5, 7, and 10 wt.%) on physical, mechanical, water vapor barrier, and antibacterial properties of corn starch films, containing 1.5 wt.% CNF produced using the solvent casting method. The addition of thymol does not significantly affect the color and opacity of the films. It is found that the tensile strength and Young’s modulus of the films decreases from 10.6 to 6.3 MPa and from 436.9 to 209.8 MPa, respectively, and the elongation at break increased from 110.6% to 123.5% with the incorporation of 10 wt.% thymol into the films. Furthermore, the addition of thymol at higher concentrations (7 and 10 wt.%) improved the water vapor barrier of the films by approximately 60.0%, from 4.98 × 10—9 to 2.01 × 10—9 g/d.m.Pa. Starch/CNF/thymol bionanocomposite films are also found to exhibit antibacterial activity against Escherichia coli. In conclusion, the produced starch/CNF/thymol bionanocomposite films have the potential to be used as antibacterial food packaging materials.

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Physico-Chemical and Antiadhesive Properties of Poly(Lactic Acid)/Grapevine Cane Extract Films against Food Pathogenic Microorganisms

Polymers ◽

10.3390/polym12122967 ◽

2020 ◽

Vol 12 (12) ◽

pp. 2967

Author(s):

Edaena Pamela Díaz-Galindo ◽

Aleksandra Nesic ◽

Gustavo Cabrera-Barjas ◽

Octavio Dublan-García ◽

Rosa Isela Ventura-Aguilar ◽

...

Keyword(s):

Lactic Acid ◽

Water Vapor ◽

Food Packaging ◽

Chemical Properties ◽

Poly Lactic Acid ◽

Sustainable Food ◽

Water Vapor Barrier ◽

Physico Chemical ◽

Saccharomyces Pastorianus ◽

Film Formulation

The aim of this study was evaluation of the physico-chemical properties and adhesion of microorganisms on poly(lactic acid) (PLA)-based films loaded with grapevine cane extract (5–15 wt%). The films were processed in a compression molding machine and characterized by mechanical, thermal, water vapor barrier and microbiological tests. The best physical-chemical properties for PLA film containing 10 wt% of extract were obtained. The addition of 10 wt% of extract into PLA films led to decrease of tensile strength for 52% and increase in elongation at break for 30%. The water vapor barrier of this film formulation was enhanced for 55%. All films showed thermal stability up to 300 °C. The low release of the active compounds from films negatively influenced their antimicrobial and antifungal activity. Botrytis cinerea growth inhibition onto PLA containing extracts (PLA-E) films was in the range between 15 and 35%. On the other side, PLA/extract films exhibited the antiadhesive properties against Pseudomonas aeruginosa, Pectobacterium carotovorum, Saccharomyces pastorianus, and Listeria monocytogenes, which could imply their potential to be used as sustainable food packaging materials for preventing microbial contamination of food.

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Lignin Redistribution for Enhancing Barrier Properties of Cellulose-Based Materials

Polymers ◽

10.3390/polym11121929 ◽

2019 ◽

Vol 11 (12) ◽

pp. 1929 ◽

Cited By ~ 3

Author(s):

Wangxia Wang ◽

Tianyu Guo ◽

Kaiyong Sun ◽

Yongcan Jin ◽

Feng Gu ◽

...

Keyword(s):

Water Vapor ◽

Food Packaging ◽

Transmission Rate ◽

Barrier Properties ◽

Water Vapor Transmission Rate ◽

Water Contact ◽

Contact Conditions ◽

Alkali Lignin ◽

Water Vapor Barrier

Renewable cellulose-based materials have gained increasing interest in food packaging because of its favorable biodegradability and biocompatibility, whereas the barrier properties of hydrophilic and porous fibers are inadequate for most applications. Exploration of lignin redistribution for enhancing barrier properties of paper packaging material was carried out in this work. The redistribution of nanolized alkali lignin on paper surface showed excellent water, grease, and water vapor barrier. It provided persisted water (contact angle decrease rate at 0.05°/s) and grease (stained area undetectable at 72 h) resistance under long-term moisture or oil direct contact conditions, which also inhibited the bacterial growth to certain degree. Tough water vapor transmission rate can be lowered 82% from 528 to 97 g/m2/d by lignin redistribution. The result suggests that alkali lignin, with multiple barrier properties, has great potential in bio-based application considering the biodegradability, biocompatibility, and recyclability.

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