A Review on Potential Use of Gelatin-based Film as Active and Smart Biodegradable Films for Food Packaging Application

2021 ◽  
pp. 1-23
Author(s):  
N.S. Said ◽  
Nazlin K. Howell ◽  
N.M Sarbon
Keyword(s):  
Food Packaging ◽  
Biodegradable Films ◽  
Potential Use

scholarly journals Influence of a Natural Plant Antioxidant on the Ageing Process of Ethylene-norbornene Copolymer (Topas)

2021 ◽  
Vol 22 (8) ◽  
pp. 4018
Author(s):  
Anna Masek ◽  
Angelika Plota
Keyword(s):  
Mechanical Properties ◽  
Food Packaging ◽  
Colour Change ◽  
Good Alternative ◽  
Plant Origin ◽  
Aging Behavior ◽  
Current State ◽  
Ft Ir ◽  
Potential Use

In the field of polymer technology, a variety of mainly synthetic additives are used to stabilize the materials during processing. However, natural compounds of plant origin can be a green alternative to chemicals such as synthetic polyphenols. An analysis of the effect of hesperidin on the aging behavior of ethylene-norbornene copolymer was performed. The evaluation of changes in the tested samples was possible by applying the following tests: determination of the surface energy and OIT values, mechanical properties analysis, colour change measurements, FT-IR and TGA analyses. The obtained results proved that hesperidin can be effectively used as natural stabilizer for polymers. Furthermore, as a result of this compound addition to Topas-silica composites, their surface and physico-mechanical properties have been improved and the resistance to aging significantly increased. Additionally, hesperidin can act as a dye or colour indicator and only few scientific reports describe a possibility of using flavonoids to detect changes in products during their service life, e.g., in food packaging. In the available literature, there is no information about the potential use of hesperidin as a stabilizer for cycloolefin copolymers. Therefore, this approach may contribute not only to the current state of knowledge, but also presents an eco-friendly solution that can be a good alternative to synthetic stabilizers.

scholarly journals Synthesis of biodegradable films obtained from rice husk and sugarcane bagasse to be used as food packaging material

2019 ◽  
Vol 25 (4) ◽  
pp. 506-514 ◽  
Author(s):  
Himanshu Gupta ◽  
Harish Kumar ◽  
Mohit Kumar ◽  
Avneesh Kumar Gehlaut ◽  
Ankur Gaur ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Sugarcane Bagasse ◽  
Rice Husk ◽  
Food Packaging ◽  
Packaging Material ◽  
Biodegradable Films ◽  
Biodegradable Film ◽  
Biocomposite Film ◽  
Biopolymer Film ◽  
Lignocellulose Biomass

The current study stresses on the reuse of waste lignocellulose biomass (rice husk and sugarcane bagasse) for the synthesis of carboxymethyl cellulose (CMC) and further conversion of this CMC into a biodegradable film. Addition of commercial starch was done to form biodegradable film due to its capacity to form a continuous matrix. Plasticizers such as Glycerol and citric acid were used to provide flexibility and strength to the film. Biopolymer film obtained from sugarcane bagasse CMC showed maximum tensile strength and elongation in comparison to the film synthesized from commercial CMC and CMC obtained from rice husk. It has been observed that an increase in sodium glycolate/NaCl content in CMC imposed an adverse effect on tensile strength. Opacity, moisture content, and solubility of the film increased with a rise in the degree of substitution of CMC. Therefore, CMC obtained from sugarcane bagasse was better candidate in preparing biopolymer/biocomposite film.

scholarly journals The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

2019 ◽  
Vol 7 (11) ◽  
pp. 1799
Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Biological Activities ◽  
Food Additives ◽  
Biodegradable Films ◽  
Processed Food ◽  
Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

Biodegradable films made from low density polyethylene (LDPE), wheat starch and soluble starch for food packaging applications. Part 2

1997 ◽  
Vol 33 (4) ◽  
pp. 227-242 ◽  
Author(s):  
Eleni Psomiadou ◽  
Ioannis Arvanitoyannis ◽  
Costas G. Biliaderis ◽  
Hiromasa Ogawa ◽  
Norioki Kawasaki
Keyword(s):  
Food Packaging ◽  
Soluble Starch ◽  
Wheat Starch ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Biodegradable Films

scholarly journals Physical Performance of Biodegradable Films Intended for Antimicrobial Food Packaging

2010 ◽  
Vol 75 (8) ◽  
pp. E502-E507 ◽  
Author(s):  
Begonya Marcos ◽  
Teresa Aymerich ◽  
Josep M. Monfort ◽  
Margarita Garriga
Keyword(s):  
Physical Performance ◽  
Food Packaging ◽  
Biodegradable Films

Edible cassava starch films carrying rosemary antioxidant extracts for potential use as active food packaging

2017 ◽  
Vol 63 ◽  
pp. 488-495 ◽  
Author(s):  
Danyxa Piñeros-Hernandez ◽  
Carolina Medina-Jaramillo ◽  
Alex López-Córdoba ◽  
Silvia Goyanes
Keyword(s):  
Food Packaging ◽  
Cassava Starch ◽  
Active Food Packaging ◽  
Starch Films ◽  
Potential Use

Antimould microbial and plant metabolites with potential use in intelligent food packaging

2017 ◽  
Vol 32 (13) ◽  
pp. 1605-1610 ◽  
Author(s):  
Francesca Valerio ◽  
Marco Masi ◽  
Alessio Cimmino ◽  
Seyed Arash Moeini ◽  
Paola Lavermicocca ◽  
...  
Keyword(s):  
Food Packaging ◽  
Plant Metabolites ◽  
Potential Use

scholarly journals Physicochemical Properties of Klutuk banana Leaves (Musa balbisiana Colla) Susu and Wulung Cultivars with its Potential as Antioxidant

2020 ◽  
Vol 1 (1) ◽  
pp. 18
Author(s):  
Safinta Nurindra Rahmadhia ◽  
Titisari Juwitningtyas
Keyword(s):  
Physical Properties ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Chemical Properties ◽  
Significant Activity ◽  
Musa Balbisiana ◽  
Banana Leaves ◽  
Physical And Chemical ◽  
Banana Leaf ◽  
Potential Use

Banana leaf is mostly used as food packaging materials. The most often used leaf of banana trees is from Klutuk banana. Its leaf is the broadest and most durable among other banana leaf cultivars. However, the research of potential use of Klutuk banana leaf has not much done. In this research, the physical and chemical properties of Klutuk banana leaves will be observed from the very top to the bottom of the tree. Physical properties explored from Klutuk banana leaves are tensile strength, elongation, thickness, and color of the leaf. The leaf then will be extracted using methanol so that its antioxidant properties can be known. The leaf from the third petiole of Klutuk banana susu and wulung cultivars, has the best physical properties, i.e., mechanical, color, and antioxidant activity properties, and is best to use as food packaging material. The most significant activity of antioxidant is found from the first shoot of Klutuk banana susu and wulung leaf cultivars.

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