Pullulan – Biopolymer with Potential for Use as Food Packaging

AbstractThe materials used in food packaging based on non-biodegradable synthetic polymers pose a serious threat of pollution to the environment. Hence, research is now focused on developing eco-friendly and biodegradable packaging obtained from natural polymers. Pullulan is a microbial exopolysaccharide, obtained on a commercial scale by the yeast-like fungus Aureobasidium pullulans. It is a water-soluble, non-toxic and non-mutagenic edible biopolymer with excellent film-forming abilities and adhesive properties. Furthermore, pullulan presents great potential to fabricate thin, transparent, odorless and tasteless edible films and coating used as packaging material. This review article presents an overview on the basic mechanical and barrier properties of a pullulan-based film. It also describes the modification methods applied in order to obtain multifunctional materials in terms of satisfactory physico-mechanical performance and antimicrobial activity for food packaging.

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Gıda Endüstrisinde Kitosan Filmlerin Önemi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v1i2.79-85.21 ◽

2013 ◽

Vol 1 (2) ◽

pp. 79 ◽

Cited By ~ 1

Author(s):

Filiz Uçan ◽

Hatice Aysun Mercimek

Keyword(s):

Fruits And Vegetables ◽

Moisture Transfer ◽

Barrier Properties ◽

Edible Films ◽

Production Costs ◽

Film Forming ◽

Materials Used ◽

Bacteria And Fungi ◽

Simple Technology ◽

Storage Times

Requirement simple technology, low production costs, lack of polluting effects and reliability in terms of health of it is the most important advantages of edible films. Chitosan that extend the shelf life of food and increase the economic efficiency of packaging materials is one of the new materials used for edible films. Chitosan was obtained by deacetylation of chitin which is the most commonly occurred polymer after cellulose in nature, in shells of arthropods such as crab, shrimp, lobster and in cell walls of some bacteria and fungi. Chitosan has the important bioactive properties such as hemostatic, bacteriostatic, fungistatic, spermicidal, anticarcinogenic, anticholesteremic, antacids, antiulcer, wound and bone healing accelerator and stimulating the immune system. As well as these features, the film forming and barrier properties of its, chitosan is made the ideal material for edible films and coatings in antimicrobial characters. Especially, in the protection of qualities and the improving storage times of fruits and vegetables, have been revealed the potential use of chitosan. The coating food with chitosan films reduces the oxygen partial pressure in the package, maintains temperature with moisture transfer between food and its environment, declines dehydration, delays enzymatic browning in fruits and controls respiration. In addition to, chitosan are also used on issues such as the increasing the natural flavour, setting texture, increasing of the emulsifying effect, stabilization of color and deacidification.

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An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

Polymers ◽

10.3390/polym13193271 ◽

2021 ◽

Vol 13 (19) ◽

pp. 3271

Author(s):

Maricarmen Iñiguez-Moreno ◽

Juan Arturo Ragazzo-Sánchez ◽

Montserrat Calderón-Santoyo

Keyword(s):

Food Industry ◽

Food Packaging ◽

Fruits And Vegetables ◽

Healthy Lifestyle ◽

Negative Impact ◽

Composite Coatings ◽

Barrier Properties ◽

Edible Films ◽

Life Extension ◽

Natural Polymers

Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.

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Protein-Based Films and Coatings for Food Industry Applications

Polymers ◽

10.3390/polym13050769 ◽

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.

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Nanocomposites Materials of PLA Reinforced with Nanoclays Using a Masterbatch Technology: A Study of the Mechanical Performance and Its Sustainability

Polymers ◽

10.3390/polym13132133 ◽

2021 ◽

Vol 13 (13) ◽

pp. 2133

Author(s):

Helena Oliver-Ortega ◽

Josep Tresserras ◽

Fernando Julian ◽

Manel Alcalà ◽

Alba Bala ◽

...

Keyword(s):

Food Packaging ◽

Mechanical Performance ◽

Polymeric Materials ◽

Barrier Properties ◽

Food Tray ◽

Environmental Concerns ◽

Poly Lactic Acid ◽

The Matrix ◽

Surface Modified ◽

Being Moved

Packaging consumes around 40% of the total plastic production. One of the most important fields with high requirements is food packaging. Food packaging products have been commonly produced with petrol polymers, but due to environmental concerns, the market is being moved to biopolymers. Poly (lactic acid) (PLA) is the most promising biopolymer, as it is bio-based and biodegradable, and it is well established in the market. Nonetheless, its barrier properties need to be enhanced to be competitive with other polymers such as polyethylene terephthalate (PET). Nanoclays improve the barrier properties of polymeric materials if correct dispersion and exfoliation are obtained. Thus, it marks a milestone to obtain an appropriate dispersion. A predispersed methodology is proposed as a compounding process to improve the dispersion of these composites instead of common melt procedures. Afterwards, the effect of the polarity of the matrix was analyzing using polar and surface modified nanoclays with contents ranging from 2 to 8% w/w. The results showed the suitability of the predispersed and concentrated compound, technically named masterbatch, to obtain intercalated structures and the higher dispersion of polar nanoclays. Finally, the mechanical performance and sustainability of the prepared materials were simulated in a food tray, showing the best assessment of these materials and their lower fingerprint.

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

Polymers ◽

10.3390/polym12010158 ◽

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.

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Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging

Polymers ◽

10.3390/polym11091382 ◽

2019 ◽

Vol 11 (9) ◽

pp. 1382 ◽

Cited By ~ 4

Author(s):

Gislaine Ferreira Nogueira ◽

Farayde Matta Fakhouri ◽

José Ignacio Velasco ◽

Rafael Augustus de Oliveira

Keyword(s):

Antioxidant Capacity ◽

Food Packaging ◽

Freeze Drying ◽

Water Solubility ◽

Research Work ◽

Edible Films ◽

Sem Images ◽

Film Forming ◽

Starch Films ◽

Arrowroot Starch

This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in different concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two different techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food.

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Black Edible Films from Protein-Containing Defatted Cake of Nigella sativa Seeds

International Journal of Molecular Sciences ◽

10.3390/ijms21030832 ◽

2020 ◽

Vol 21 (3) ◽

pp. 832 ◽

Cited By ~ 3

Author(s):

Mohammed Sabbah ◽

Mohammad Altamimi ◽

Prospero Di Pierro ◽

Chiara Schiraldi ◽

Marcella Cammarota ◽

...

Keyword(s):

Food Packaging ◽

Animal Feed ◽

Nigella Sativa ◽

Edible Films ◽

Acyl Donor ◽

Experimental Conditions ◽

Film Forming ◽

Donor And Acceptor ◽

Defatted Cake

Black biodegradable/edible protein-based films were prepared from defatted cake waste obtained from Nigella sativa (black cumin) seeds as by-product of oil extraction process. The effects of pH, glycerol concentrations, and transglutaminase-catalyzed protein cross-linking activity on the stability of film-forming solutions were studied to determine the best experimental conditions to produce handleable films. Proteins contained in the analyzed defatted cake were shown to be able to act as transglutaminase acyl donor and acceptor substrates being polymerized when incubated in vitro in the presence of the enzyme. Film-forming solutions containing 20% glycerol and casted at pH 8.0 after treatment with the enzyme gave rise to morphologically more homogeneous films possessing mechanical and barrier properties, as well as antimicrobial activity, compatible with their possible applications as food packaging materials and mulching sheets. These findings confirm the validity of the strategy to consider the seed oil processed cakes as protein-based renewable sources to produce not only fertilizers, animal feed, or culinary food but also further valuable products such as bioplastics.

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Novel Materials in the Preparation of Edible Films and Coatings—A Review

Coatings ◽

10.3390/coatings10070674 ◽

2020 ◽

Vol 10 (7) ◽

pp. 674 ◽

Cited By ~ 6

Author(s):

Sabina Galus ◽

Emine Aytunga Arik Kibar ◽

Małgorzata Gniewosz ◽

Karolina Kraśniewska

Keyword(s):

Food Packaging ◽

Edible Films ◽

Plant Residues ◽

The Novel ◽

Coating Technology ◽

Film Forming ◽

Quality Of Food ◽

Novel Processing ◽

Processing Techniques

The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible films and coatings. Novel sources of edible materials, as well as the novel processing techniques, are a subject of great interest due to their promising potential as innovative food packaging systems. This paper presents the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal. It summarizes the extensive knowledge about the new film-forming materials such as plant residues, flours and gums to show their protective effectiveness and suitability in various types of foods.

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Comparison of the Functional Barrier Properties of Chitosan Acetate Films with Conventionally Applied Polymers

Molecules ◽

10.3390/molecules25153491 ◽

2020 ◽

Vol 25 (15) ◽

pp. 3491

Author(s):

Andrea Walzl ◽

Samir Kopacic ◽

Wolfgang Bauer ◽

Erich Leitner

Keyword(s):

Polymer Films ◽

Food Packaging ◽

Barrier Properties ◽

Good Alternative ◽

Recycled Paper ◽

Plastic Bags ◽

Plastic Materials ◽

Oil Hydrocarbons ◽

Migration Experiment ◽

Materials Used

The current demand to cut back on the use of plastic materials has brought a major boost to the search for bio-based alternatives. Not only are plastic bags and primary food packaging under scrutiny here, but also those materials used as functional barriers to reduce, for example, the migration of mineral oil hydrocarbons (MOH) from recycled paper and board packaging. Most of the barriers now in use are synthetic, often have only moderate barrier functionalities and in addition reduce the environmentally-friendly character of cellulose-based materials. Against this background, bio-based polymers have been evaluated in terms of their functional barrier properties. Chitosan was found to be among the best performers in these materials. In this study, the behavior of a lab-made chitosan acetate film was compared with conventionally produced polymer films. The two-sided migration experiment described recently was used to determine the barrier properties of the tested materials. This not only allowed to test the intrinsic migration of the films and the permeation through them, but also to simulate real packaging situations by using a recycled paper as donor for MOH. The migrated fractions were determined using gas-chromatography-based techniques. While the conventionally produced polymer films showed only moderate barrier function, excellent results were seen for the biopolymer. It reduced the migration from the recycled paper to not detectable, singling it out as a good alternative to conventional materials.

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Hybrid Biocomposites Based on Poly(Lactic Acid) and Silica Aerogel for Food Packaging Applications

Materials ◽

10.3390/ma13214910 ◽

2020 ◽

Vol 13 (21) ◽

pp. 4910 ◽

Cited By ~ 1

Author(s):

Alejandro Aragón-Gutierrez ◽

Marina P. Arrieta ◽

Mar López-González ◽

Marta Fernández-García ◽

Daniel López

Keyword(s):

Thermal Stability ◽

Lactic Acid ◽

Silica Aerogel ◽

Food Packaging ◽

Mechanical Performance ◽

Composite Films ◽

Barrier Properties ◽

Extrusion Process ◽

Poly Lactic Acid ◽

Barrier Performance

Bionanocomposites based on poly (lactic acid) (PLA) and silica aerogel (SiA) were developed by means of melt extrusion process. PLA-SiA composite films were plasticized with 15 wt.% of acetyl (tributyl citrate) (ATBC) to facilitate the PLA processability as well as to attain flexible polymeric formulations for films for food packaging purposes. Meanwhile, SiA was added in four different proportions (0.5, 1, 3 and 5 wt.%) to evaluate the ability of SiA to improve the thermal, mechanical, and barrier performance of the bionanocomposites. The mechanical performance, thermal stability as well as the barrier properties against different gases (carbon dioxide, nitrogen, and oxygen) of the bionanocomposites were evaluated. It was observed that the addition of 3 wt.% of SiA to the plasticized PLA-ATBC matrix showed simultaneously an improvement on the thermal stability as well as the mechanical and barrier performance of films. Finally, PLA-SiA film formulations were disintegrated in compost at the lab-scale level. The combination of ATBC and SiA sped up the disintegration of PLA matrix. Thus, the bionanocomposites produced here show great potential as sustainable polymeric formulations with interest in the food packaging sector.

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