Biodegradable Hydroxypropyl Methyl Cellulose/Poly (Vinyl alcohol) Blend Membranes as Oxygen Barriers and their Application in Processed Food Packaging

Gallic acid (GA) and quercetin (QC) were used as active ingredients in poly(vinyl alcohol) (PVA) film formulations obtained by solvent casting process. The effect of two different percentages (5 and 10 % wt.) on morphological behavior, thermal stability, optical, mechanical, and release properties of PVA were investigated, while migration with food stimulants and antioxidant properties were tested taking into account the final application as food packaging systems. The results showed how different dispersability in PVA water solutions gave different results in term of deformability (mean value of ε PVA/5GA = 280% and ε PVA/5QC = 255%, with 190% for neat PVA), comparable values for antioxidant activity at the high contents (Radical Scavenging Activity, RSA(%) PVA/10GA = 95 and RSA(%) PVA/10QC = 91) and different coloring attitude of the polymeric films. It was proved that GA, even if it represents the best antioxidant ingredient to be used with PVA and can be easily dispersed in water, it gives more rigid films in comparison to QC, that indeed was more efficient in tuning the deformability of the PVA films, due the presence of sole hydroxyl groups carrying agent. The deviation of the film coloring towards greenish tones for GA films and redness for QC films after 7 and within 21 days in the simulated conditions confirmed the possibility of using easy processable PVA films as active and intelligent films in food packaging.

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Fabrication of high selectivity blend membranes based on poly vinyl alcohol for crystal violet dye removal

Journal of Environmental Chemical Engineering ◽

10.1016/j.jece.2020.103706 ◽

2020 ◽

Vol 8 (3) ◽

pp. 103706 ◽

Cited By ~ 7

Author(s):

Eman S. Mansor ◽

Heba Abdallah ◽

A.M. Shaban

Keyword(s):

Crystal Violet ◽

Vinyl Alcohol ◽

Dye Removal ◽

High Selectivity ◽

Poly Vinyl Alcohol ◽

Crystal Violet Dye ◽

Blend Membranes

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Active Packaging—Poly(Vinyl Alcohol) Films Enriched with Tomato By-Products Extract

Coatings ◽

10.3390/coatings10020141 ◽

2020 ◽

Vol 10 (2) ◽

pp. 141 ◽

Cited By ~ 13

Author(s):

Katalin Szabo ◽

Bernadette-Emoke Teleky ◽

Laura Mitrea ◽

Lavinia-Florina Călinoiu ◽

Gheorghe-Adrian Martău ◽

...

Keyword(s):

Vinyl Alcohol ◽

Total Phenolic Content ◽

Food Packaging ◽

Phenolic Content ◽

Flow Behavior ◽

Poly Vinyl Alcohol ◽

Total Phenolic ◽

Active Food Packaging ◽

Film Forming ◽

By Products

Active films were prepared from poly(vinyl alcohol) (PVA) blended with itaconic acid (Ia), and with chitosan (Ch), enriched with tomato processing by-products extract (TBE) in order to develop new bioactive formulations for food packaging. The effects of two biopolymers (Ch, Ia) and of the incorporated TBE—containing phenolic compounds and carotenoids—were studied regarding the physical and antimicrobial properties of films; in addition, their influence on the total phenolic content, viscosity, and flow behavior on the film-forming solutions was investigated. The results showed increased physical properties (diameter, thickness, density, weight) of the films containing the TBE versus their control. TBE and Ch conferred significant antimicrobial effects to PVA films toward all the tested microorganisms, whereas the best inhibition was registered against S. aureus and P. aeruginosa, with a minimum inhibitory concentration of <0.078 mg DW/mL. The Ia-PVA films also exhibited some antibacterial activity against P. aeruginosa (2.5 mg DW/mL). The total phenolic content of the film-forming solutions presented the highest values for the TBE and Ch-added PVA samples (0.208 mg gallic acid/100 mL film-forming solution). These results suggest that the PVA + Ch film containing TBE can be used for the development of intelligent and active food packaging materials.

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