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 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.

Preparation and Characterization of Corn Starch-Nanodiamond Composite Films

2013 ◽  
Vol 469 ◽  
pp. 156-161 ◽  
Author(s):  
Hong Pan ◽  
Dan Xu ◽  
Qin Liu ◽  
Hui Qing Ren ◽  
Min Zhou
Keyword(s):  
Water Vapor ◽  
Food Packaging ◽  
Corn Starch ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Nanocomposite Films ◽  
Vapor Permeability ◽  
Ft Ir ◽  
Loading Amount ◽  
Physical Blending

Starch-based nanocomposite films were fabricated by the incorporation of different amounts of nanodiamond (ND) particles. These films were characterized by SEM, FT-IR, TGA, tensile testing and water vapor permeability measurement. It was observed that at low loadings, ND dispersed well in starch matrix. However, as the loading amount increased, aggregates as large as several micrometers appeared. The physical blending of ND with starch didnt change the thermal degradation mechanisms of starch films, only increased the char residues. As the ND loading increased, the tensile strength of composite films increased but the elongation at break decreased. However, the water vapor permeability increased as the loading of ND increased due to the increased microspores in films. With further modifications, ND may be considered as a novel of biocompatible nanofillers for reinforcement of biopolymers for food packaging applications.

scholarly journals Arrowroot Starch-Based Films Incorporated With a Carnauba Wax Nanoemulsion, Cellulose Nanocrystals, and Essential Oils: a New Functional Material for Food Packaging Applications

2021 ◽  
Author(s):  
Josemar Gonçalves de Oliveira Filho ◽  
Beatriz Regina Albiero ◽  
Lavínia Cipriano ◽  
Carmen Cris de Oliveira Nobre Bezerra ◽  
Fernanda Campos Alencar Oldoni ◽  
...  
Keyword(s):  
Water Vapor ◽  
Essential Oils ◽  
Cellulose Nanocrystals ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Mentha Spicata ◽  
Carnauba Wax ◽  
Active Food Packaging ◽  
Arrowroot Starch

Abstract Arrowroot starch (AA)-based films incorporated with a carnauba wax nanoemulsion (CWN), cellulose nanocrystals (CNCs), and essential oils (EOs) from Mentha spicata (MEO) and Cymbopogon martinii (CEO) were produced using the casting technique and then characterized in terms of their water barrier, tensile, thermal, optical, and microstructural properties and in vitro antifungal activity against Rhizopus stolonifer and Botrytis cinerea. Whereas the incorporation of CNCs decreased the moisture content and water vapor permeability of the AA/CWN/CNC film, the additional incorporation of either EO decreased the transparency and affected the microstructure of the AA/CWN/CNC/EO nanocomposites. MEO and CEO incorporation improved the thermal stability of the films and provided excellent protection against fruit-spoiling fungi. Because of their excellent barrier properties against fungal growth, water vapor permeability, and ultraviolet and visible light, these AA/CWN/CNC/EO films have promising potential for application as active food packaging or coating materials.

scholarly journals Physical Properties of Composite Films from Tilapia Skin Collagen with Pachyrhizus Starch and Rambutan Peel Phenolics

Marine Drugs ◽  
2019 ◽  
Vol 17 (12) ◽  
pp. 662
Author(s):  
Yongliang Zhuang ◽  
Shiyan Ruan ◽  
Hanghang Yao ◽  
Yun Sun
Keyword(s):  
Tensile Strength ◽  
Physical Properties ◽  
Food Packaging ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Amorphous Structure ◽  
Vapor Permeability ◽  
Scanning Calorimetry ◽  
Active Food Packaging ◽  
Skin Collagen

Different composite films composed of tilapia skin collagen (TSC) with Pachyrhizus starch (PS) or rambutan peel phenolics (RPP) were prepared, and the physical properties of these films were determined. The effects of PS and RPP on TSC films were investigated, and our results indicated that PS and RPP could improve the physical properties of TSC films. Opacity and film thickness showed an enhanced trend with increasing PS and RPP contents in TSC films, whereas solubility in water, elongation-at-break (EAB), and water vapor permeability (WVP) showed declining trends. TSC film with 10% PS and 0.5% RPP had the highest tensile strength, and the tensile strength dropped drastically when the content of PS and RPP increased. The light transmittances of the films could decrease with the incorporation of PS and RPP. Differential scanning calorimetry (DSC) demonstrated that the addition of PS and RPP improved the thermal stability of TSC films. In addition, X-ray diffraction indicated that the crystallinity of the films decreased and the amorphous structure of the films tended to become more complex with the addition of PS and RPP. As shown by fourier transform infrared spectroscopy (FTIR) analysis, PS and RPP can strongly interact with TSC, resulting in a modification of its structure. Scanning electron microscope (SEM) analysis showed that there was a good compatibility between TSC, PS, and RPP. The results indicated that TSC film incorporated with 10% PS and 0.5% RPP was an effective method for improve the physical properties of the film. TSC–PS–RPP composite films can be used not only in biomedical applications, but also as active food packaging materials.

scholarly journals Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (Pimpinella anisum) for Food Applications

Polymers ◽  
2021 ◽  
Vol 13 (21) ◽  
pp. 3791
Author(s):  
Negin Noori ◽  
Ali Khanjari ◽  
Mohammadreza Rezaeigolestani ◽  
Ioannis K. Karabagias ◽  
Sahar Mokhtari
Keyword(s):  
Lactic Acid ◽  
Essential Oil ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Principal Component ◽  
Poly Lactic Acid ◽  
Vapor Permeability ◽  
Dependent Manner ◽  
Concentration Dependent Manner ◽  
Active Food Packaging

Among the main biodegradable food packaging materials, poly-lactic acid (PLA) is a commercially successful polymer used notably in the food packaging industry. In this study, active PLA films containing different percentage of anise essential oil (AE) (0, 0.5, 1 and 1.5% v/v) were developed, and characterized by physical, mechanical and antibacterial analysis. Based on physical examinations, thermal stability of PLA/AE films was greater than the neat PLA film, and the minimum water vapor permeability (WVP) was recorded for PLA/0.5AE film (1.29 × 10 11 g/m s), while maximum WVP was observed for PLA/1.5AE (2.09 × 1011 g/m s). Moreover, the lightness and yellowness of the composites were decreased by the addition of AE. For the PLA composites with 1.5% AE, the tensile strength decreased by 35% and the elongation break increased by 28.09%, comparing to the pure PLA. According to the antibacterial analysis, the minimum inhibitory concentrations of PLA/AE film were 5 to 100 mg/mL and the active composite could create visible inhibition zones of 14.2 to 19.2 mm. Furthermore, the films containing AE inhibited L. monocytogenes and V. parahaemolyticus in a concentration-dependent manner. The confirmation of the success of the incorporation of EOs into the PLA films was further evaluated using principal component analysis, where positive results were obtained. In this context, our findings suggest the significant potency of AE to be used as an antibacterial agent in active food packaging.

scholarly journals Traditional Sensory Evaluation and Bionic Electronic Nose as Innovative Tools for the Packaging Performance Evaluation of Chitosan Film

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2310
Author(s):  
Wei Song ◽  
Jian Xu ◽  
Lili Ren ◽  
Li Guo ◽  
Jin Tong ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Electronic Nose ◽  
Food Packaging ◽  
Antibacterial Properties ◽  
Chitosan Film ◽  
Ground Beef ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Chitosan Concentration ◽  
Color Differences

Inspired by the natural epidermis of animals and plants with antioxidant and antibacterial properties, the aim of this research was to characterize and analyze the effects of the chitosan concentrations on properties of glycerol plasticized chitosan (GPC) film and to investigate the suitability of sensory evaluation and bionic electronic nose (b-electronic nose) detection to assess the freshness of ground beef packaged in the GPC film. The increase in chitosan concentration resulted in an increase in solubility value, total color differences and color intensity of chitosan films. The water vapor permeability (WVP) of the GPC films decreased with the increasing of the chitosan concentration and then increased at higher chitosan concentrations. Longer storage time led to poorer freshness of the ground beef and the GPC film could keep beef samples fresher and delay the deterioration of the beef. Both the traditional sensory evaluation and b-electronic nose technology were fit for evaluating the quality and shelf-life of ground beef, which could advantageously be applied in the future for analyzing other bionic food packaging materials.

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..

Properties of SiOx/PET Thin Films Prepared by RF Magnetron Sputtering

2011 ◽  
Vol 380 ◽  
pp. 238-243 ◽  
Author(s):  
Hui Zhi ◽  
Jing Lin ◽  
Bo Zhang
Keyword(s):  
Thin Films ◽  
Mechanical Properties ◽  
Water Vapor ◽  
Magnetron Sputtering ◽  
Process Parameters ◽  
Surface Composition ◽  
Water Vapor Permeability ◽  
Rf Magnetron Sputtering ◽  
Vapor Permeability ◽  
The Relationship

The SiOx thin films for food packaging were deposited by RF magnetron sputtering physical vapor technology on the substrates of 20μm polyethylene terephthalate (PET) by using a pure SiO2 target. The molecular structure of thin film surface composition were detected and analyzed by Fourier transform infrared spectroscopy (FTIR); and the barrier properties of the films were examined by MOCON water vapor permeability testing instrument, also，the relationship maps between permeability and process parameters were drew and the process parameters were optimized; The mechanical properties of thin films were tested by electronic tensile testing machine, and the curves of the relationship between the mechanical properties and process parameters depicted. The SiOx/PET thin films of the lowest water vapor permeability were prepared under the pressure of 7.5×10-3 Pa, the sputtering pressure of 0.23 Pa, the deposition time of 30min and the sputtering power of 1500W. The yield strength increased 4 times and elastic modulus increased 3 times when the water vapor permeability of the SiOx/PET thin films rose about 10 times of the blank.

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