scholarly journals Supercritical CO2 impregnation of Gelatin-Chitosan films with clove essential oil and characterization thereof

2019 ◽  
Vol 25 (2) ◽  
pp. 119-130 ◽  
Author(s):  
Marko Radovic ◽  
Tijana Adamovic ◽  
Jelena Pavlovic ◽  
Jelena Rusmirovic ◽  
Vanja Tadic ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Food Packaging ◽  
Thermal Analyses ◽  
Environmental Benefits ◽  
Morphological Properties ◽  
Mass Ratio ◽  
Impregnation Process ◽  
Active Food Packaging ◽  
Supercritical Impregnation ◽  
Impregnation Time

Supercritical CO2 impregnation process was used for the first time to fabricate biodegradable gelatin-chitosan (G/Ch) films containing clove oil (CO) for potential use in active food packaging. All the impregnations were carried out at moderately low temperature (40?C). Aiming to maximize CO loading in the films with acceptable morphological, structural and thermal properties, CO2 pressure, impregnation time and G:Ch mass ratio were varied. Gelatin fraction in the films of 25-50 wt.%, scCO2 pressures of 10-20 MPa and impregnation time of 2-6 h impregnation favoured the CO loading. Processing of the film with equal gelatin to chitosan mass ratio (G/Ch50:50) at 10 MPa for 2 h yielded sufficiently high loading (56 mg CO/gfilm) without an adverse effect on morphological properties. The G/Ch50:50 film was therefore chosen for structural and thermal analyses. ATR-FTIR analysis confirmed successful CO incorporation into the G/Ch50:50 and its interaction with the film. Plasticizing effect of scCO2 and CO on the film was evidenced by DSC. Incorporation of 56 mg CO/gfilm into the G/Ch50:50 didn''t affect thermal stability of the film. Beside environmental benefits, supercritical impregnation process enables fast fabrication of G/Ch bio-composite films containing CO, thermally stable to 110?C, which is suitable for most of food packaging applications.

scholarly journals Optimization of PCL Polymeric Films as Potential Matrices for the Loading of Alpha-Tocopherol by a Combination of Innovative Green Processes

Processes ◽  
2021 ◽  
Vol 9 (12) ◽  
pp. 2244
Author(s):  
Emanuela Drago ◽  
Roberta Campardelli ◽  
Iolanda De Marco ◽  
Patrizia Perego
Keyword(s):  
Food Packaging ◽  
Food Product ◽  
Green Technology ◽  
Alpha Tocopherol ◽  
Antioxidant Compounds ◽  
Process Conditions ◽  
Impregnation Process ◽  
Natural Substances ◽  
Active Food Packaging ◽  
Supercritical Impregnation

Active food packaging represents an innovative way to conceive food packages. The innovation lies in using natural-based and biodegradable materials to produce a system intended to interact with the food product to preserve its quality and shelf-life. Compared to traditional plastics, active packaging is designed and regulated to release substances in a controlled manner, mainly antimicrobial and antioxidant compounds. Conventional technologies are not suitable for treating these natural substances; therefore, the research for innovative and green techniques represents a challenge in this field. The aim of this work is to compare two different polymeric structures: nanofibrous films obtained by electrospinning and continuous films obtained by solvent casting, to identify the best solution and process conditions for subjecting the samples to the supercritical fluids impregnation process (SFI). The supports optimized were functionalized by impregnating alpha-tocopherol using the SFI process. In particular, the different morphologies of the samples both before and after the supercritical impregnation process were initially studied, identifying the limits and possible solutions to obtain an optimization of the constructs to be impregnated with this innovative green technology in the packaging field.

Biobased films of nanocellulose and mango leaf extract for active food packaging: Supercritical impregnation versus solvent casting

2021 ◽  
Vol 117 ◽  
pp. 106709
Author(s):  
Cristina Cejudo Bastante ◽  
Nuno H.C.S. Silva ◽  
Lourdes Casas Cardoso ◽  
Casimiro Mantell Serrano ◽  
Enrique J. Martínez de la Ossa ◽  
...  
Keyword(s):  
Food Packaging ◽  
Leaf Extract ◽  
Solvent Casting ◽  
Active Food Packaging ◽  
Supercritical Impregnation

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

Polymers ◽  
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.

Supercritical impregnation and kinetic release of 2-nonanone in LLDPE films used for active food packaging

2015 ◽  
Vol 104 ◽  
pp. 76-84 ◽  
Author(s):  
Adrián Rojas ◽  
Daniela Cerro ◽  
Alejandra Torres ◽  
María José Galotto ◽  
Abel Guarda ◽  
...  
Keyword(s):  
Food Packaging ◽  
Active Food Packaging ◽  
Supercritical Impregnation ◽  
Kinetic Release

Encapsulation of Lemongrass Oil for Antimicrobial and Biodegradable Food Packaging Applications

2021 ◽  
Vol 13 (5) ◽  
pp. 803-811
Author(s):  
Fidan Ozge Can ◽  
Muhammed Zeki Durak
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Chemical Interaction ◽  
Thermal Analyses ◽  
Headspace Analysis ◽  
Maximum Growth ◽  
Average Diameter ◽  
Electrospinning Process ◽  
Gas Chromatography Mass Spectrometry ◽  
Active Food Packaging

Antimicrobial gelatin nanofibers with lemongrass essential oil (Gt/LEO) were successfully fabricated by elec-trospinning as potential biodegradable and active food packaging. Following the determination of the key components and the composition of the LEO by a Gas chromatography-mass spectrometry (GC-MS) headspace analysis, the antimicrobial activity of LEO was tested against four different bacteria. Gt/LEO solutions were prepared and characterized before the electrospinning process. All the prepared solutions could be electro-spun, and the effect of LEO on electrospinnability was investigated by measuring conductivity, surface tension, and dielectric constant. The average diameter of pure gelatin nanofibers was 110 ± 39 nm and increased with the rise in essential oil content, similar to other studies. The structure of all nanofibers was smooth, stable, homogenous, and bead-free. The maximum growth inhibition rate (GIR) of Gt/10% LEO nanofilms was 99.09% against Staphylococcus aureus and 96.63% for Salmonella Typhimurium. Nanofilms incorporated with and without LEO displayed similar major Fourier transform infrared (FTIR) spectroscopy peaks showing the effective penetration of LEO in gelatin fibers without chemical interaction or destroying the structure of LEO or gelatin. Thermal analyses indicated that thermal stability of the essential oil enhanced by encapsulation. Overall, this study demonstrates that Gt/LEO nanofibers have a promising prospect in the area of antimicrobial food packaging.

scholarly journals Utilization of the integrated process of supercritical extraction and impregnation for incorporation of Helichrysum italicum extract into corn starch xerogel

2018 ◽  
Vol 24 (2) ◽  
pp. 191-200 ◽  
Author(s):  
Svetolik Maksimovic ◽  
Vanja Tadic ◽  
Jasna Ivanovic ◽  
Tanja Radmanovic ◽  
Stoja Milovanovic ◽  
...  
Keyword(s):  
Plant Material ◽  
Corn Starch ◽  
Oral Intake ◽  
Total Phenolic ◽  
Integrated Process ◽  
Mass Ratio ◽  
Impregnation Process ◽  
Supercritical Impregnation ◽  
The Difference ◽  
Positive Effect

Supercritical CO2 extraction of Helichrysum italicum and impregnation of starch xerogels with the extract by using an integrated scCO2 extraction and impregnation process were performed at 350 bar and 40?C in order to produce biomaterials for possible oral intake of the extract. Xerogels produced by air-drying of acetogels and alcogels were used as carriers in the supercritical impregnation process. The effect of ethanol as a co-solvent, contact time, plant material/carrier mass ratio and xerogel preparation on the impregnation loading was studied. The highest impregnation loading (1.26?0.22%) was achieved after 5 h impregnation of the xerogel obtained from alcogel using pure scCO2 and plant material/ /carrier mass ratio of 10. Chemical analysis of the extracts showed that the addition of ethanol as co-solvent had a positive effect on scCO2 selectivity to terpene fraction and total flavonoids, while it lowered the total phenolic content. Despite the difference in chemical composition, both extracts expressed similar antioxidant activity according to the DPPH and FRAP methods. The integrated process was shown to be a feasible method for isolation and incorporation of bioactive components of H. italicum into starch xerogels.

scholarly journals Low-Density Polyethylene Films Carrying ferula asafoetida Extract for Active Food Packaging: Thermal, Mechanical, Optical, Barrier, and Antifungal Properties

2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Razieh Niazmand ◽  
Bibi Marzieh Razavizadeh ◽  
Farzaneh Sabbagh
Keyword(s):  
Polymer Matrix ◽  
Food Packaging ◽  
Barrier Properties ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Optical Barrier ◽  
Leaf Extracts ◽  
Polyethylene Films ◽  
Active Food Packaging ◽  
Ferula Asafoetida

The physical, thermal, mechanical, optical, microstructural, and barrier properties of low-density polyethylene films (LDPE) containing ferula asafoetida leaf and gum extracts were investigated. Results showed a reduction in elasticity and tensile strength with increasing extract concentration in the polymer matrix. The melting temperature and enthalpy increased with increasing concentration of extracts. The films containing extracts had lower L∗ and a∗ and higher b∗ indices. The films containing leaf extract had more barrier potential to UV than the gum extracts. The oxygen permeability in films containing 5% of leaf and gum extracts increased by 2.3 and 2.1 times, respectively. The morphology of the active films was similar to bubble swollen islands, which was more pronounced at higher concentrations of gum and leaf extracts. FTIR results confirmed some chemical interactions of ferula extracts with the polymer matrix. At the end of day 14th, the growth rate of Aspergillus niger and Saccharomyces cerevisea in the presence of the PE-Gum-5 reduced more than PE-Leaf-5 (3.7 and 2.4 logarithmic cycles, respectively) compared to the first day. Our findings showed that active LDPE films have desire thermo-mechanical and barrier properties for food packaging.

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