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

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 Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

Polymers ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 2518
Author(s):  
Gislaine Ferreira Nogueira ◽  
Rafael Augustus de Oliveira ◽  
José Ignacio Velasco ◽  
Farayde Matta Fakhouri
Keyword(s):  
Bioactive Compounds ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Barrier Properties ◽  
Recycling Rate ◽  
Biodegradable Films ◽  
Environment Friendly ◽  
Renewable Sources ◽  
Innovative Methods ◽  
Interesting Area

Plastic, usually derived from non-renewable sources, is among the most used materials in food packaging. Despite its barrier properties, plastic packaging has a recycling rate below the ideal and its accumulation in the environment leads to environmental issues. One of the solutions approached to minimize this impact is the development of food packaging materials made from polymers from renewable sources that, in addition to being biodegradable, can also be edible. Different biopolymers from agricultural renewable sources such as gelatin, whey protein, starch, chitosan, alginate and pectin, among other, have been analyzed for the development of biodegradable films. Moreover, these films can serve as vehicles for transporting bioactive compounds, extending their applicability as bioactive, edible, compostable and biodegradable films. Biopolymer films incorporated with plant-derived bioactive compounds have become an interesting area of research. The interaction between environment-friendly biopolymers and bioactive compounds improves functionality. In addition to interfering with thermal, mechanical and barrier properties of films, depending on the properties of the bioactive compounds, new characteristics are attributed to films, such as antimicrobial and antioxidant properties, color and innovative flavors. This review compiles information on agro-based biopolymers and plant-derived bioactive compounds used in the production of bioactive films. Particular emphasis has been given to the methods used for incorporating bioactive compounds from plant-derived into films and their influence on the functional properties of biopolymer films. Some limitations to be overcome for future advances are also briefly summarized. This review will benefit future prospects for exploring innovative methods of incorporating plant-derived bioactive compounds into films made from agricultural polymers.

scholarly journals Microbial Colorants Production in Stirred-Tank Bioreactor and Their Incorporation in an Alternative Food Packaging Biomaterial

2020 ◽  
Vol 6 (4) ◽  
pp. 264
Author(s):  
Fernanda de Oliveira ◽  
Caio de Azevedo Lima ◽  
André Moreni Lopes ◽  
Daniela de Araújo Viana Marques ◽  
Janice Izabel Druzian ◽  
...  
Keyword(s):  
Food Packaging ◽  
Stirred Tank ◽  
Biodegradable Films ◽  
Stirred Tank Bioreactor ◽  
Natural Colorant ◽  
Shift Control ◽  
Natural Colorants ◽  
Yellow Orange ◽  
Fermented Broth ◽  
Significant Attention

Natural colorants from microbial fermentation have gained significant attention in the market to replace the synthetic ones. Talaromyces spp. produce yellow-orange-red colorants, appearing as a potential microorganism to be used for this purpose. In this work, the production of natural colorants by T. amestolkiae in a stirred-tank bioreactor is studied, followed by its application as additives in bio-based films. The effect of the pH-shift control strategy from 4.5 to 8.0 after 96 h of cultivation is evaluated at 500 rpm, resulting in an improvement of natural colorant production, with this increase being more significant for the orange and red ones, both close to 4-fold. Next, the fermented broth containing the colorants is applied to the preparation of cassava starch-based films in order to incorporate functional activity in biodegradable films for food packaging. The presence of fermented broth did not affect the water activity and total solids of biodegradable films as compared with the standard one. In the end, the films are used to pack butter samples (for 45 days) showing excellent results regarding antioxidant activity. It is demonstrated that the presence of natural colorants is obtained by a biotechnology process, which can provide protection against oxidative action, as well as be a functional food additive in food packing biomaterials.

scholarly journals Mechanical Physicial Properties of Chlorella-PVA based Bioplastic with Ultrasonic Homogenizer

2018 ◽  
Vol 67 ◽  
pp. 03046 ◽  
Author(s):  
H.A. Sabathini ◽  
L. Windiani ◽  
Dianursanti ◽  
M. Gozan
Keyword(s):  
Physical Properties ◽  
Food Packaging ◽  
Mechanical Test ◽  
Plastic Material ◽  
Infrared Analysis ◽  
Biodegradable Films ◽  
Casting Method ◽  
Sustainable Food ◽  
The Many ◽  
Ultrasonic Homogenizer

Public demand for environmentally friendly packaging material especially in food industry is increasing. One of the many solutions invented for this problem is the development of biodegradable plastic. Biopolymer can be mixed with synthetic polymer to produce biodegradable films with properties suitable for varying applications. This study examines the mechanical physical properties of Chlorellapolyvinyl alcohol (PVA) based bioplastic by pre-treating the Chlorella powder with ultrasonic homogenizer. Variation of Chlorella concentration and temperature was done during the ultrasonication. Before being used as bioplastic base, pre-treated Chlorella with different concentrations were equated. Bioplastic films were then prepared with the pre-treated Chlorella powder and PVA using solvent casting method. Mechanical physical properties of the pre-treated Chlorella films then compared with non pretreated Chlorella film as control. Mechanical test shows the increasing of bioplastic tensile strength up to 15,3 kgf/cm2 and elongation percentage up to 99,63%. Field emission scanning electron microscopy test shows the increasing of bioplastic homogenity and smoother surface with less pores. Fourier transform infrared analysis shows that there are crosslinkages between Chlorella and PVA. Thermal analysis by thermogravimetric analysis shows ultrasonication creates a more compact linkages. The performance of the film could suggest its potential as an eco-sustainable food packaging plastic material.

scholarly journals Methylation of guar gum for improving mechanical and barrier properties of biodegradable packaging films

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Jyoti Tripathi ◽  
Rupali Ambolikar ◽  
Sumit Gupta ◽  
Dheeraj Jain ◽  
Jitendra Bahadur ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Food Packaging ◽  
Guar Gum ◽  
Transmission Rate ◽  
Average Molecular Weight ◽  
Barrier Properties ◽  
Partial Replacement ◽  
Radius Of Gyration ◽  
Biodegradable Films ◽  
Gradual Improvement

Abstract Improving functional properties of biopolymers for use as environment friendly packaging is an area of current interest. Biodegradable films with improved barrier and mechanical properties were prepared from methylated guar gum. Methylation resulted in structural modification of guar gum (GG) promoting greater crystallization thereby enhancing thermal stability towards decomposition. Reduction in radius of gyration (Rg), weight average molecular weight (Mw), and an increase in polydispersity index (PDI) were also observed due to methylation. Methylated guar gum (MGG) films exhibited 40% lower water vapor transmission rate (WVTR) as compared to control purified guar gum (PGG) films. Films prepared by partial replacement of PGG with MGG (10, 25, 50, 75 and 100% w/w) showed gradual improvement in percent elongation. The study gives an insight on the role of methylation in enhancing barrier and mechanical properties of GG based biodegradable films for possible application in food packaging.

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