scholarly journals Metal-based nanoparticles, sensors, and their multifaceted application in food packaging

2021 ◽  
Vol 19 (1) ◽  
Author(s):  
Antul Kumar ◽  
Anuj Choudhary ◽  
Harmanjot Kaur ◽  
Sahil Mehta ◽  
Azamal Husen
Keyword(s):  
Food Packaging ◽  
Review Paper ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Production Sector ◽  
Food Industries ◽  
Food Properties ◽  
Current Review ◽  
Packaging Efficiency

AbstractDue to the global rise of the human population, one of the top-most challenges for poor and developing nations is to use the food produces safely and sustainably. In this regard, the storage of surplus food (and derived products) without loss of freshness, nutrient stability, shelf life, and their parallel efficient utilization will surely boost the food production sector. One of the best technologies that have emerged within the last twenty years with applications in the packaging of food and industrial materials is the use of green mode-based synthesized nanoparticles (NPs). These NPs are stable, advantageous as well as eco-friendly. Over the several years, numerous publications have confirmed that these NPs exert antibacterial, antioxidant, and antifungal activity against a plethora of pathogens. The storage in metal-based NPs (M-NPs) does not hamper the food properties and packaging efficiency. Additionally, these M-NPs help in the improvement of properties including freshness indicators, mechanical properties, antibacterial and water vapor permeability during food packaging. As a result, the nano-technological application facilitates a simple, alternate, interactive as well as reliable technology. It even provides positive feedback to food industries and packaging markets. Taken together, the current review paper is an attempt to highlight the M-NPs for prominent applications of antimicrobial properties, nanosensors, and food packaging of food items. Additionally, some comparative reports associated with M-NPs mechanism of action, risks, toxicity, and overall future perspectives have also been made.

scholarly journals Development of shrimp-based chitosan film and assessment of its mechanical, barrier and antimicrobial properties

2020 ◽  
Vol 170 ◽  
pp. 04003
Author(s):  
Jagruti Jankar ◽  
Yogesh Nagargoje ◽  
Yogita Chavan ◽  
Jaydevi Jankar ◽  
Akshay Kumar Sahoo
Keyword(s):  
Food Packaging ◽  
Antimicrobial Properties ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Biodegradable Films ◽  
Percent Elongation ◽  
Maximum Resistance ◽  
Cent Concentration ◽  
Mechanical Barrier

You Utilization of biodegradable films is a need of food packaging industries in order to reduce the hazards related to plastic use and to extend the food’s shelf life. Various polysaccharides are in use for the purpose of making the films. In this research, chitosan based films were developed and its mechanical, barrier and antimicrobial properties were checked to fulfill the packaging requirements. Chitosan was extracted from shrimp waste and films were produced using 0.5-2 per cent concentrations. At ambient temperature, specific characteristics such as mechanical, barrier, and antimicrobial analysis were performed at an interval of two days. Among all, the films with 2 per cent chitosan showed best results in terms of tensile strength, thickness and percent elongation. Also, the films exhibited maximum resistance to water vapor permeability. The extracted chitosan at 2 per cent concentration had shown the maximum resistance against Staphylococcus aureus and Pseudomonas aeruginosa. From the current investigation it can be said that films with 2 per cent chitosan could be used as biodegradable food packing materials and can serve as material which would maintain a good city and future of world by minimizing plastic hazards..

scholarly journals The effect of plasticizers and chitosan concentration on the structure and properties of Gracilaria sp.-based thin films for food packaging purpose

Polimery ◽  
2021 ◽  
Vol 66 (2) ◽  
Author(s):  
M. Zulham Efendi Sinaga ◽  
Saharman Gea ◽  
Cut Fatimah Zuhra ◽  
Yuan Alfinsyah Sihombing ◽  
Emma Zaidar ◽  
...  
Keyword(s):  
Thin Film ◽  
Thin Films ◽  
Mechanical Properties ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Chitosan Concentration ◽  
Active Food Packaging ◽  
Ft Ir

Gracilaria sp. is well known as one kind of species of red algae. The major component of polysaccharide in this alga is agar that mostly used for making thin film. In this study, the Gracilaria sp.-based thin film had been prepared using two plasticizers (glycerol and sorbitol, 0.1, 0.2, and 0.3 wt %), and chitosan (1, 2, and 3 wt %). The FT-IR analysis confirmed the interaction that happened among the component of the mixture of Gracilaria sp., plasticizers, and chitosan was based on hydrogen bonding due to the presence of -OH and -NH2 groups. The plasticizers and chitosan concentration have significant role to the mechanical properties of Gracilaria sp.-based thin film. The optimum concentration of plasticizers and chitosan based on mechanical testing result was found at 0.2 and 3.0 wt %, respectively. At those concentrations, the thin film that prepared with sorbitol showed the highest mechanical properties. Other characterizations, i.e. TGA (Thermogravimetric Analysis), SEM (Scanning Electron Microscopy), and WVP (Water Vapor Permeability) also brought the same result. The antimicrobial properties of the as prepared thin film in the presence of chitosan on agar medium and as a packaging on selected bread showed the Gracilaria sp.-based thin films was able to inhibit the growth of microbes. This antimicrobial activity can be used to declare the potential of Gracilaria sp.-based thin film as a new active food packaging.

scholarly journals (Bio)polymer/ZnO Nanocomposites for Packaging Applications: A Review of Gas Barrier and Mechanical Properties

Nanomaterials ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 1494 ◽  
Author(s):  
Mohsin Abbas ◽  
Mieke Buntinx ◽  
Wim Deferme ◽  
Roos Peeters
Keyword(s):  
Mechanical Properties ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Research Area ◽  
Vapor Permeability ◽  
Zno Nps ◽  
Gas Barrier ◽  
Melt Compounding ◽  
Extrusion Blow Molding

Nanotechnology is playing a pivotal role in improving quality of life due to its versatile applications in many areas of research. In this regard, nanoparticles have gained significant importance. Zinc oxide nanoparticles (ZnO NPs) amongst other nanoparticles are being used in producing nanocomposites. Methods like solvent casting, solution casting, solvent volatilization, twin-screw extrusion, melt compounding and extrusion blow molding have been applied to produce ZnO NPs based (bio)polymer composites. These composites are of great interest in the research area of food packaging materials due to their improved multifunctional characteristics like their mechanical, barrier and antimicrobial properties. This paper gives an overview of the main methods to synthesize ZnO NPs, methods to incorporate ZnO NPs in (bio)polymers, and finally, the gas barrier and mechanical properties of the nanocomposites. As a conclusion, a maximum decline in oxygen, carbon dioxide and water vapor permeability was reported as 66%, 17% and 38% respectively, while tensile strength and young’s modulus were observed to increase by 32% and 57% respectively, for different (bio)polymer/ZnO nanocomposites.

scholarly journals Preparation and Characterization of Bioactive Chitosan-Based Films Incorporated with Olive Leaves Extract for Food Packaging Applications

Coatings ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1339
Author(s):  
Enrica Musella ◽  
Ismael Chahed el Ouazzani ◽  
Ana Rita Mendes ◽  
Cesare Rovera ◽  
Stefano Farris ◽  
...  
Keyword(s):  
Water Vapor ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Lag Phase ◽  
Vapor Permeability ◽  
Olive Leaves ◽  
Chitosan Films

Chitosan films with olive leaf extract (OLE) incorporated at different concentrations were characterized regarding their antimicrobial, antioxidant and some relevant physical properties (i.e., solubility, water vapor permeability, and tensile properties). Results indicate that the active films have substantial antimicrobial activity against Listeria monocytogenes and Campylobacter jejuni mostly extending the microorganisms lag phase. A lower level of inhibition was found in the case of Escherichia coli. However, the OLE seems not to improve the intrinsic antimicrobial properties of the chitosan itself, except for C. jejuni. These results were confirmed with in situ testing using chicken. The chitosan films with OLE exhibited antioxidant activity, increasing with the OLE concentration, from 0.04 to 0.15 g/L ascorbic acid equivalents, corresponding to films with 10%–30% OLE relative to the chitosan. Chitosan films loaded with OLE exhibited a higher solubility in food simulants and a reduced permeability against water vapor. Overall, the combination of OLE and chitosan allows to obtain a promising active bio-based packaging solution for addressing safety and quality issues.

scholarly journals Physical, Mechanical, and Antimicrobial Properties of Carboxymethyl Cellulose Edible Films Activated with Artemisia sieberi Essential Oil

2020 ◽  
Author(s):  
F. Salar Behrestaghi ◽  
S. Bahram ◽  
P. Ariaii
Keyword(s):  
Mechanical Properties ◽  
Contact Angle ◽  
Essential Oil ◽  
Carboxymethyl Cellulose ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Vapor Permeability ◽  
Artemisia Sieberi

Background: Edible films and coatings are biodegradable that can preserve the quality and extend the shelf life of foods. The aim of this study was to investigate the physical and mechanical properties, and antimicrobial activity of carboxymethyl cellulose (CMC) film containing Artemisia sieberi Essential Oil (AEO). Methods: The studied parameters were the antibacterial activity and physical properties, including Water Vapor Permeability (WVP), Contact Angle (CA), solubility, Moisture Content (MC), and surface color; as well as mechanical properties including Elongation at break% (E%) and Tensile Strength (TS) of CMC incorporated with AEO at levels of 0 (control), 0.5, 1, and 1.5% v/v. Data were statistically analyzed by SPSS software. Results: Camphor (36.38%), 1,8-cineole (15.89%), β-Thujone (6.7%), and camphanone (6.2%) were the main components of AEO. The edible CMC film showed increase in WVP, contact angle, E%, darker color, and yellowness, with decreases in film solubility, MC, and TS after the incorporation of AEO. CMC film with 1.5% of AEO showed the highest a* (greenness) and b* (yellowness) values. The inhibition zones were 9.33, 11.5, and 17.30 mm for Staphylococcus aureus; and 8, 11.50, and 14.33 mm for Escherichia coli at AEO levels of 0.5, 1, and 1.5%, respectively. Conclusion: The overall results of this study showed that CMC films enriched with AEO could be beneficial in food packaging to retard food deterioration.

scholarly journals Protein-Based Films and Coatings for Food Industry Applications

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 769
Author(s):  
Vlad Mihalca ◽  
Andreea Diana Kerezsi ◽  
Achim Weber ◽  
Carmen Gruber-Traub ◽  
Jürgen Schmucker ◽  
...  
Keyword(s):  
Food Packaging ◽  
Meat Products ◽  
Water Vapor Permeability ◽  
Food Product ◽  
Edible Films ◽  
Vapor Permeability ◽  
Area Of Interest ◽  
Industry Applications ◽  
Economic Perspectives ◽  
Materials Used

Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

scholarly journals Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2569
Author(s):  
Mia Kurek ◽  
Nasreddine Benbettaieb ◽  
Mario Ščetar ◽  
Eliot Chaudy ◽  
Maja Repajić ◽  
...  
Keyword(s):  
Food Packaging ◽  
Water Solubility ◽  
Color Change ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Color Changes ◽  
Insoluble Particles ◽  
Polymer Stability ◽  
Food Packaging Films

Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.

scholarly journals Preparation and Characterization of Edible Dialdehyde Carboxymethyl Cellulose Crosslinked Feather Keratin Films for Food Packaging

Polymers ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 158
Author(s):  
Yao Dou ◽  
Liguang Zhang ◽  
Buning Zhang ◽  
Ming He ◽  
Weimei Shi ◽  
...  
Keyword(s):  
Water Vapor ◽  
Carboxymethyl Cellulose ◽  
Food Packaging ◽  
Light Transmission ◽  
Value Added ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Edible Films ◽  
Vapor Permeability ◽  
Feather Keratin

The development of edible films based on the natural biopolymer feather keratin (FK) from poultry feathers is of great interest to food packaging. Edible dialdehyde carboxymethyl cellulose (DCMC) crosslinked FK films plasticized with glycerol were prepared by a casting method. The effect of DCMC crosslinking on the microstructure, light transmission, aggregate structure, tensile properties, water resistance and water vapor barrier were investigated. The results indicated the formation of both covalent and hydrogen bonding between FK and DCMC to form amorphous FK/DCMC films with good UV-barrier properties and transmittance. However, with increasing DCMC content, a decrease in tensile strength of the FK films indicated that plasticization, induced by hydrophilic properties of the DCMC, partly offset the crosslinking effect. Reduction in the moisture content, solubility and water vapor permeability indicated that DCMC crosslinking slightly reduced the moisture sensitivity of the FK films. Thus, DCMC crosslinking increased the potential viability of the FK films for food packaging applications, offering a value-added product.

scholarly journals Development of Polylactic Acid Films with Selenium Microparticles and Its Application for Food Packaging

Coatings ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 280
Author(s):  
Rui Lu ◽  
Dur E. Sameen ◽  
Wen Qin ◽  
Dingtao Wu ◽  
Jianwu Dai ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Polylactic Acid ◽  
Composite Membrane ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Swelling Capacity ◽  
Natural Element

Selenium is a natural element which exists in the human body and plays an important role in metabolism. Along with this, selenium also possesses antibacterial and antioxidant properties. Using selenium microparticles (SeMPs) in food packaging films is exceptional. In this experiment, a solution casting method was used to make film. For this purpose, we used polylactic acid (PLA) as a substrate for the formation of a film membrane while SeMPs were added with certain ratios to attain antibacterial and antioxidant properties. The effects of SeMPs on the PLA film and the value of SeMPs in food packaging film production were investigated. The effects of the SeMPs contents on the features of the film, such as its mechanical property, solubility, swelling capacity, water vapor permeability, antioxidant activity, and the antibacterial activity of the composite membrane against Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative) strains, were studied. The results manifest that the PLA/SeMPs films showed higher water resistance, UV resistance, antioxidant activity, and antibacterial activity than pure PLA film. When the concentration of SeMPs was 1.5 wt%, the composite membrane showed the best comprehensive performance. Although the tensile strength and elongation at break of the membrane were slightly reduced by the addition of SeMPs, the results show that PLA/SeMPs films are still suitable for food packaging and would be a very promising material for food packaging.

scholarly journals Ionic Liquids as Delaminating Agents of Layered Double Hydroxide during In-Situ Synthesis of Poly (Butylene Adipate-co-Terephthalate) Nanocomposites

Nanomaterials ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 618 ◽  
Author(s):  
Hynek Beneš ◽  
Jana Kredatusová ◽  
Jakub Peter ◽  
Sébastien Livi ◽  
Sonia Bujok ◽  
...  
Keyword(s):  
Food Packaging ◽  
Water Vapor Permeability ◽  
Nanocomposite Films ◽  
Precipitation Method ◽  
Vapor Permeability ◽  
Inorganic Particles ◽  
In Situ Preparation ◽  
End Use ◽  
Co Precipitation

Currently, highly demanded biodegradable or bio-sourced plastics exhibit inherent drawbacks due to their limited processability and end-use properties (barrier, mechanical, etc.). To overcome all of these shortcomings, the incorporation of lamellar inorganic particles, such as layered double hydroxides (LDH) seems to be appropriate. However, LDH delamination and homogenous dispersion in a polymer matrix without use of harmful solvents, remains a challenging issue, which explains why LDH-based polymer nanocomposites have not been scaled-up yet. In this work, LDH with intercalated ionic liquid (IL) anions were synthesized by a direct co-precipitation method in the presence of phosphonium IL and subsequently used as functional nanofillers for in-situ preparation of poly (butylene adipate-co-terephthalate) (PBAT) nanocomposites. The intercalated IL-anions promoted LDH swelling in monomers and LDH delamination during the course of in-situ polycondensation, which led to the production of PBAT/LDH nanocomposites with intercalated and exfoliated morphology containing well-dispersed LDH nanoplatelets. The prepared nanocomposite films showed improved water vapor permeability and mechanical properties and slightly increased crystallization degree and therefore can be considered excellent candidates for food packaging applications.

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