The Physico-Mechanical Properties and Release Kinetics of Eugenol in Chitosan-Alginate Polyelectrolyte Complex Films as Active Food Packaging

A study of eugenol release and its kinetics model from chitosan-alginate polyelectrolyte complex (PEC) films has been conducted. Some factors that affected the eugenol release were also studied, including the composition of chitosan-alginate PEC and the concentration of eugenol. The chitosan-alginate-eugenol PEC films were synthesized at pH ± 4.0, then the PEC films were characterized using a Fourier-transform infrared spectroscopy (FTIR) spectrophotometer. An investigation of the films’ properties was also conducted, including morphology analysis using a scanning electron microscope (SEM), differential thermal analysis (DTA) / thermogravimetric analysis (TGA), mechanical strength, transparency testing, water absorption, and water vapor permeability. The release of eugenol was investigated through in vitro assay in ethanol 96% (v/v) for four days, and the concentration of eugenol was measured using an ultraviolet-visible (UV-Vis) spectrophotometer. The characterization of the films using FTIR showed that the formation of PEC occurred through ionic interaction between the amine groups (–NH3+)of the chitosan and the carboxylate groups (–COO–) of the alginate. The result showed that the composition of chitosan-alginate PEC and the concentration of eugenol can affect the release of eugenol from PEC films. A higher concentration of alginate and eugenol could increase the concentration of eugenol that was released from the films. The mechanism for the release of eugenol from chitosan-alginate PEC films followed the Korsmeyer-Peppas model with an n value of < 0.5, which means the release mechanism for eugenol was controlled by a Fickian diffusion process. The antioxidant activity assay of the films using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method resulted in a high radical scavenging activity (RSA) value of 55.99% in four days.

Download Full-text

Incorporation of Poly(Itaconic Acid) with Quaternized Thiazole Groups on Gelatin-Based Films for Antimicrobial-Active Food Packaging

Polymers ◽

10.3390/polym13020200 ◽

2021 ◽

Vol 13 (2) ◽

pp. 200

Author(s):

Celeste Cottet ◽

Andrés G. Salvay ◽

Mercedes A. Peltzer ◽

Marta Fernández-García

Keyword(s):

Antimicrobial Activity ◽

Itaconic Acid ◽

Food Packaging ◽

Crosslinking Agent ◽

Radical Scavenging ◽

Proton Nuclear Magnetic Resonance ◽

Esterification Reaction ◽

Alkylation Reaction ◽

Vapor Permeability ◽

Active Food Packaging

Poly(itaconic acid) (PIA) was synthesized via conventional radical polymerization. Then, functionalization of PIA was carried out by an esterification reaction with the heterocyclic groups of 1,3-thiazole and posterior quaternization by N-alkylation reaction with iodomethane. The modifications were confirmed by Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H-NMR), as well as ζ-potential measurements. Their antimicrobial activity was tested against different Gram-negative and Gram-positive bacteria. After characterization, the resulting polymers were incorporated into gelatin with oxidized starch and glycerol as film adjuvants, and dopamine as crosslinking agent, to develop antimicrobial-active films. The addition of quaternized polymers not only improved the mechanical properties of gelatin formulations, but also decreased the solution absorption capacity during the swelling process. However, the incorporation of synthesized polymers increased the deformation at break values and the water vapor permeability of films. The antioxidant capacity of films was confirmed by radical scavenging ability and, additionally, those films exhibited antimicrobial activity. Therefore, these films can be considered as good candidates for active packaging, ensuring a constant concentration of the active compound on the surface of the food, increasing products’ shelf-life and reducing the environmental impact generated by plastics of petrochemical origin.

Download Full-text

Preparation and Characterization of Corn Starch Bio-Active Edible Packaging Films Based on Zein Incorporated with Orange-Peel Oil

Antioxidants ◽

10.3390/antiox8090391 ◽

2019 ◽

Vol 8 (9) ◽

pp. 391 ◽

Cited By ~ 8

Author(s):

Yue Wang ◽

Rong Zhang ◽

Saeed Ahmed ◽

Wen Qin ◽

Yaowen Liu

Keyword(s):

Food Packaging ◽

Corn Starch ◽

Composite Films ◽

Radical Scavenging ◽

Orange Peel ◽

Release Time ◽

Vapor Permeability ◽

Active Food Packaging ◽

Orange Peel Oil ◽

Peel Oil

Zein, corn starch (CS), and orange-peel oil (OPO) extracted from orange peels were used to prepare novel corn starch/orange-peel oil/zein nanocapsules (OZN) bio-active food packaging materials. The results showed that the OZN were round, smooth and in compact morphology with an average diameter of 102.7 ± 10.5 nm from OPO and zein (3:10, w/w). By testing the turbidity and atomic force microscopy (AFM) of OZN and the mechanical properties and water vapor permeability of the composite films, the comprehensive properties of composite films with different mass ratios were analyzed. It showed that the addition of OZN improved the mechanical and moisture barrier properties and extended the release time of OPO. When the ratio of OZN and CS is 5:5, the highest elongation at break and tensile strengths is achieved, at values of 30.91% ± 2.52% and 12.19 ± 1.97 MPa respectively. The relative release concentration of OPO was highest at a ratio of 5/5, and over time it would last longer to maintain a higher release concentration. Besides, the oxidation resistance of the composite film was good, especially when the ration of starch CS to OZN was 5/5, it had the highest DPPH radical scavenging activity (30.16% ± 1.69%). Thus, it can be used as a bio-active edible food packaging film to ensure the safety of food products and reduce environmental pressure to some extent.

Download Full-text

Physicochemical Properties and Biological Activity of Active Films Based on Corn Peptide Incorporated Carboxymethyl Chitosan

Coatings ◽

10.3390/coatings11050604 ◽

2021 ◽

Vol 11 (5) ◽

pp. 604

Author(s):

Liyan Wang ◽

Liang Lei ◽

Kang Wan ◽

Yuan Fu ◽

Hewen Hu

Keyword(s):

Antioxidant Activity ◽

Physicochemical Properties ◽

Food Packaging ◽

Biological Activities ◽

Radical Scavenging ◽

Reducing Power ◽

Carboxymethyl Chitosan ◽

Vapor Permeability ◽

Zone Method ◽

Oil Resistance

Active films based on carboxymethyl chitosan incorporated corn peptide were developed, and the effect of the concentration of corn peptide on films was evaluated. Physicochemical properties of the films, including thickness, opacity, moisture content, color, mechanical properties, water vapor permeability, and oil resistance, were measured. Biological activities of the films, including the antioxidant and antibacterial activities, were characterized in terms of 2, 2-diphenyl-1-picrylhydrazyl free radical scavenging activity, reducing power, the total antioxidant activity, and the filter disc inhibition zone method. The results indicated that the incorporation of corn peptide caused interactions between carboxymethyl chitosan and corn peptide in Maillard reaction and gave rise to the films light yellow appearance. Compared with the Control, the degree of glycosylation, browning intensity, thickness, opacity, tensile strength, antioxidant activity, and antibacterial activity of films were increased, but the elongation, vapor permeability, and oil resistance of films were decreased. The films based on corn peptide and carboxymethyl chitosan can potentially be applied to food packaging.

Download Full-text

Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

Coatings ◽

10.3390/coatings11020229 ◽

2021 ◽

Vol 11 (2) ◽

pp. 229 ◽

Cited By ~ 2

Author(s):

Mariana A. Andrade ◽

Cássia H. Barbosa ◽

Victor G. L. Souza ◽

Isabel M. Coelhoso ◽

João Reboleira ◽

...

Keyword(s):

Lipid Oxidation ◽

Whey Protein ◽

Food Packaging ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Poultry Meat ◽

Whey Protein Concentrate ◽

Protein Film ◽

Active Food Packaging ◽

Freeze Dried

Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

Download Full-text

Synthesis of Polylactic Acid Initiated through Biobased Antioxidants: Towards Intrinsically Active Food Packaging

Polymers ◽

10.3390/polym12051183 ◽

2020 ◽

Vol 12 (5) ◽

pp. 1183 ◽

Cited By ~ 2

Author(s):

Marco Aldo Ortenzi ◽

Stefano Gazzotti ◽

Begonya Marcos ◽

Stefano Antenucci ◽

Stefano Camazzola ◽

...

Keyword(s):

Ring Opening ◽

Food Packaging ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Phenolic Antioxidants ◽

Vanillyl Alcohol ◽

Biodegradable Material ◽

Active Food Packaging ◽

Polymer Bearing

Polylactide (PLA)-based polymers, functionalized with biobased antioxidants, were synthesized, to develop an intrinsically active, biobased and potentially biodegradable material for food packaging applications. To achieve this result, phenolic antioxidants were exploited as initiators in the ring opening polymerization of l-lactide. The molecular weight, thermal properties and in vitro radical scavenging activity of the polymers obtained were compared with the ones of a PLA Natureworks 4043D, commonly used for flexible food packaging applications. The most promising synthesized polymer, bearing vanillyl alcohol as initiator (PLA-VA), was evaluated for active food packaging applications. Packaging with PLA-VA films reduced color and fat oxidation of salami during its shelf life.

Download Full-text

Investigation of Ultrasonic Treatment on Physicochemical, Structural and Morphological Properties of Sodium Alginate/AgNPs/Apple Polyphenol Films and Its Preservation Effect on Strawberry

Polymers ◽

10.3390/polym12092096 ◽

2020 ◽

Vol 12 (9) ◽

pp. 2096

Author(s):

Wenting Lan ◽

Siying Li ◽

Shiti Shama ◽

Yuqing Zhao ◽

Dur E. Sameen ◽

...

Keyword(s):

Antibacterial Activity ◽

Composite Film ◽

Sodium Alginate ◽

Food Packaging ◽

Base Material ◽

Morphological Properties ◽

Vapor Permeability ◽

Sem Images ◽

Active Food Packaging ◽

Ultrasonic Time

An antibacterial and anti-oxidation composite film was prepared by a casting method using sodium alginate (SA) and apple polyphenols (APPs) as the base material and glycerol as the plasticizer. Silver nanoparticles (AgNPs) were deposited by ultrasonic-assisted electrospray method. The degree of influence of the addition ratio of SA and AgNPs and different ultrasonic time on the mechanical properties, barrier properties, optical properties, and hydrophilicity of the composite film was explored. The composite films were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). The results showed that the SA: AgNPs ratio of 7:3 and the ultrasonic time for 30 min have the best comprehensive performance, and SA/AgNPs/APP films showed the lowest water vapor permeability value of 0.75 × 10−11 g/m·s·Pa. The composite film has good strength and softness, with tensile strength (TS) and elongation at break (E) at 23.94 MPa and 29.18%, respectively. SEM images showed that the surface of the composite film was smooth and the AgNPs’ distribution was uniform. The composite film showed broad antibacterial activity, and the antibacterial activity of Escherichia coli (92.01%) was higher than that of Staphylococcus aureus (91.26%). However, due to the addition of APP, its antioxidant activity can reach 98.39%, which has a synergistic effect on antibacterial activity. For strawberry as a model, the results showed that this composite film can prolong the shelf life of strawberries for about 8 days at 4 °C, effectively maintaining their storage quality. Compared with the commonly used PE(Polyethylene film) film on the market, it has a greater fresh-keeping effect and can be used as an active food packaging material.

Download Full-text

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

10.21203/rs.3.rs-271384/v1 ◽

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.

Download Full-text

Pectin-gellan films intended for active food packaging: release kinetics of nisin and physico-mechanical characterization

Journal of Food Science and Technology ◽

10.1007/s13197-020-04800-z ◽

2020 ◽

Author(s):

Lorena Rivera-Hernández ◽

Norberto Chavarría-Hernández ◽

Ma del Rocío López Cuellar ◽

Víctor Manuel Martínez-Juárez ◽

Adriana-Inés Rodríguez-Hernández

Keyword(s):

Food Packaging ◽

Mechanical Characterization ◽

Release Kinetics ◽

Active Food Packaging ◽

Kinetics Of

Download Full-text

Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications

Foods ◽

10.3390/foods9091339 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1339

Author(s):

Arantzazu Valdés García ◽

Olga B. Álvarez-Pérez ◽

Romeo Rojas ◽

Cristobal N. Aguilar ◽

María Carmen Garrigós

Keyword(s):

Food Packaging ◽

Corn Starch ◽

Radical Scavenging ◽

Water Vapor Permeability ◽

Edible Films ◽

Total Phenolic ◽

Vapor Permeability ◽

Antioxidant Power ◽

Casting Technique ◽

By Products

Active edible films based on corn starch containing glycerol as a plasticizer and an olive extract obtained from Spanish olive fruit (Olea europaea) by-products (olive extract; OE) at different concentrations (0, 0.05, 0.1 and 0.2 wt%) were prepared by using the casting technique and further solvent-evaporation. OE showed high total phenolic and flavonoids contents and antioxidant activity, which was evaluated by using three different methods: free radical scavenging assay by (1,1-dipheny l-2-picrylhydrazyl) DPPH, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ABTS radical inhibition and ferric reducing antioxidant power (FRAP). The incorporation of OE into the corn starch/glycerol matrix underlined the antioxidant potential and antimicrobial effect against E. coli and S. aureus of these novel active films, being noticeable for films added with 0.2 wt% OE. The developed active films showed a clear thermo-oxidative stability improvement with OE incorporation, in particular at 0.2 wt% loading with an increase of around 50 °C in the initial degradation temperature (Tini) and oxidation onset temperature (OOT). The functional properties of control films were also improved with OE addition resulting in a decrease in Young’s modulus, elongation at break, shore D hardness and water vapor permeability. The present work suggested the potential of the developed corn starch-based edible films as low-price and sustainable food packaging systems to prevent the oxidative deterioration of packaged foodstuff while reducing also the generation of olive by-products.

Download Full-text

Effect of Cellulose Nanocrystals and Lignin Nanoparticles on Mechanical, Antioxidant and Water Vapour Barrier Properties of Glutaraldehyde Crosslinked PVA Films

Polymers ◽

10.3390/polym12061364 ◽

2020 ◽

Vol 12 (6) ◽

pp. 1364 ◽

Cited By ~ 4

Author(s):

Weijun Yang ◽

Guochuang Qi ◽

José Maria Kenny ◽

Debora Puglia ◽

Piming Ma

Keyword(s):

Water Vapour ◽

Cellulose Nanocrystals ◽

Food Packaging ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Primary Objective ◽

Nanocomposite Films ◽

Shielding Effect ◽

Strong Interactions ◽

Active Food Packaging

In this work, PVA nanocomposite films containing cellulose nanocrystals (CNC) and different amounts of lignin nanoparticles (LNP), prepared via a facile solvent cast method, were crosslinked by adding glutaraldehyde (GD). The primary objective was to investigate the effects of crosslinker and bio-based nanofillers loading on thermal, mechanical, antioxidant and water barrier behaviour of PVA nanocomposite films for active food packaging. Thermogravimetric analysis showed improved thermal stability, due to the strong interactions between LNP, CNC and PVA in the presence of GD, while Wide-angle X-ray diffraction results confirmed a negative effect on crystallinity, due to enhanced crosslinking interactions between the nanofillers and PVA matrix. Meanwhile, the tensile strength of PVA-2CNC-1LNP increased from 26 for neat PVA to 35.4 MPa, without sacrificing the ductility, which could be explained by a sacrificial hydrogen bond reinforcing mechanism induced by spherical-like LNP. UV irradiation shielding effect was detected for LNP containing PVA films, also migrating ingredients from PVA nanocomposite films induced radical scavenging activity (RSA) in the produced films in presence of LNP. Furthermore, PVA-CNC-LNP films crosslinked by GD showed marked barrier ability to water vapour.

Download Full-text