New Flexible Protective Coating for Printed Smart Textiles

In the field of food packaging, the addition of exfoliated layered silicates in polymers has been established to improve the polymers’ gas barrier properties. Using these polymers as coatings to protect smart textiles from oxidation and corrosion while maintaining their textile properties should significantly extend their lifetime and promote their market penetration. The aim of this study was to print new polymer dispersions containing layered silicates to protect screen-printed conductive structures, and to test the resulting samples. For this, appropriate printing parameters were determined by statistical design of experiments. According to these results, conductive structures were printed and protected with the selected coating. The abrasion resistance and the continuity of the protective layer of the printed samples were then measured. A continuous protective coating of approximately 70–80 µm thickness was applied on a conductive structure. The printed samples showed a very high resistance to abrasion (unchanged by 85,000 abrasion cycles) while remaining flexible and presenting a lower water vapor permeability (<2.5 g/m² d) than the coatings commonly used in the textile field.

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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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Effect of chitosan addition in starch and poly(lactic acid) sheets produced by extrusion

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v6i1.208 ◽

2015 ◽

Vol 6 (1) ◽

pp. 80

Author(s):

Matheus Luz Alberti ◽

Sílvio José De Souza ◽

Heliberto Gonçalves ◽

Fabio Yamashita ◽

Marianne Ayumi Shirai

Keyword(s):

Lactic Acid ◽

Water Vapor ◽

Food Packaging ◽

Water Vapor Permeability ◽

Barrier Properties ◽

Extrusion Process ◽

Pilot Scale ◽

Poly Lactic Acid ◽

Vapor Permeability ◽

Water Vapor Barrier

The use of blends containing biodegradable polymers like starch and poly (lactic acid) (PLA) has gained considerable attention, especially for the food packaging production. Current research has also highlighted the use of chitosan because their antimicrobial activity, biodegradability and applicability in the production of active biodegradable food packaging. The objective of this work was to produce cassava starch and PLA sheets incorporated with chitosan by flat extrusion process (calendering-extrusion), and evaluate the mechanical, water vapor barrier and microstructural properties. In order to simplify the obtainment of the material reducing processing steps, all components of the blend were homogenized in one step extrusion The incorporation of chitosan in the starch/PLA sheets decreased significantly the tensile strength, Young's modulus, elongation at break and density. In addition, the scanning electron microscopy images showed the formation of non-homogeneous mixtures with the presence of pores between the blend compounds, and this fact affected the water vapor barrier properties increasing water vapor permeability, solubility and diffusion coefficients. It was possible to conclude that although the incorporation of chitosan to the starch/PLA sheets has not contributed to obtain materials with suitable properties, it was able to produce them by calendering-extrusion process in pilot scale. Studies about chitosan incorporation in starch and PLA sheets still needed. DOI: 10.14685/rebrapa.v6i1.208

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Synergistic Effect of Cellulose Nanofiber and Nanoclay as Distributed Phase in a Polypropylene Based Nanocomposite System

Polymers ◽

10.3390/polym12102399 ◽

2020 ◽

Vol 12 (10) ◽

pp. 2399

Author(s):

Bich Nam Jung ◽

Hyun Wook Jung ◽

DongHo Kang ◽

Gi Hong Kim ◽

Jin Kie Shim

Keyword(s):

Food Packaging ◽

Synergistic Effects ◽

Water Vapor Permeability ◽

Barrier Properties ◽

Nucleating Agent ◽

Cellulose Nanofiber ◽

Hybrid Nanocomposites ◽

Vapor Permeability ◽

Melt Mixing ◽

Nanoclay Content

Since the plastic-based multilayer films applied to food packaging are not recyclable, it is necessary to develop easily recyclable single materials. Herein, polypropylene (PP)-based cellulose nanofiber (CNF)/nanoclay nanocomposites were prepared by melt-mixing using a fixed CNF content of 1 wt %, while the nanoclay content varied from 1 to 5 wt %. The optimum nanoclay content in the PP matrix was found to be 3 wt % (PCN3), while they exhibited synergistic effects as a nucleating agent. PCN3 exhibited the best mechanical properties, and the tensile and flexural moduli were improved by 51% and 26%, respectively, compared to PP. In addition, the oxygen permeability was reduced by 28%, while maintaining the excellent water vapor permeability of PP. The improvement in the mechanical and barrier properties of PP through the production of PP/CNF/nanoclay hybrid nanocomposites suggested their possible application in the field of food packaging.

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Development of Chitosan Films from Edible Crickets and Their Performance as a Bio-Based Food Packaging Material

Polysaccharides ◽

10.3390/polysaccharides2040045 ◽

2021 ◽

Vol 2 (4) ◽

pp. 744-758

Author(s):

Morgan Malm ◽

Andrea M. Liceaga ◽

Fernanda San Martin-Gonzalez ◽

Owen G. Jones ◽

Jose M. Garcia-Bravo ◽

...

Keyword(s):

Food Packaging ◽

Water Vapor Permeability ◽

Barrier Properties ◽

Nutritional Composition ◽

Packaging Material ◽

Acheta Domesticus ◽

Light Transmittance ◽

Vapor Permeability ◽

Chitosan Films ◽

Chitin And Chitosan

Edible insects have gained attention due to their impressive nutritional composition, as well as their efficient use of natural resources. However, a research gap remains on the applications of insect chitosan, especially as it relates to their potential use as food packaging material. Chitosan from two reared cricket species (Acheta domesticus and Gryllodes sigillatus) was evaluated for use as food packaging material. Cricket chitosan films (CCF) were structurally similar to commercial shrimp chitosan films (SCF) at controlled glycerol levels, as seen by shared spectral peaks in FT-IR analyses. Mechanical properties of CCF showed they had equal or greater tensile strength when compared to commercial SCF, although flexibility was lower. Scanning electron microscopy showed increased roughness of microstructure, likely increasing the tortuosity. As a result, CCF had improved water vapor permeability compared to commercial SCF. Melanin complexes present in cricket chitin and chitosan increased hydrophobicity and decreased light transmittance. This study also revealed that intrinsic species differences, which occur during insect and crustacean exoskeleton development, could have effects on the functionality of chitosan packaging materials. Overall, CCF were found to be as effective as commercial SCF, while providing additional advantages. CCF derived from reared crickets have good mechanical and barrier properties, and improved water resistance and light barrier characteristics. Edible cricket chitosan has the potential to be used as bio-based packaging material for food and pharmaceutical applications.

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Preparation, Properties and Mechanism of Anionic and Cationic CNC/WPU Composite Films

10.21203/rs.3.rs-672111/v1 ◽

2021 ◽

Author(s):

Ya-Yu Li ◽

Yan-Ru Bai ◽

Xin-Qian Zhang ◽

Xin Liu ◽

Zhen Dai ◽

...

Keyword(s):

Composite Film ◽

Food Packaging ◽

Composite Films ◽

Interaction Mechanism ◽

Water Vapor Permeability ◽

Waterborne Polyurethane ◽

Barrier Properties ◽

Nanocomposite Films ◽

Light Transmittance ◽

Vapor Permeability

Abstract Three kinds of cellulose nanocrystals (CNCs) were added into waterborne polyurethane (WPU), and nanocomposite films were prepared by solution casting method. The influence of different ionic function groups on microstructure and properties of composite films was investigated, and interaction mechanism between these two components was analyzed. Results show that thermal stability of these composite films are improved by 15℃. Compared with sulfated CNCs （SCNCs） and TEMPO oxidized CNCs (TOCNCs), FE-SEM results prove that cationized CNCs (CaCNCs) have better dispersion in composite films. In addition, fracture surface did not display large cavities, which indicates the interface binding force between WPU and CaCNCs is stronger. The tensile strength and fracture work of CaCNC/WPU composite film increase by 11.9% and by 8.4%, respectively. The oxygen permeability of CaCNC/WPU composite film is the lowest in these composite films, which is 5.00 cm3•cm (cm2•s•Pa)-1. Water vapor permeability of composite films may have a close positive correlation with their hygroscopicity. In all, composite film with CaCNCs has optimal strength, toughness, light transmittance and oxygen barrier properties. There may be opposite ion attraction superimposed hydrogen bond between CaCNCs and WPU in the composite film. The composite films are expected to have applications in food packaging, furniture coatings and biomedical applications.

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Edible Chitosan Films and Their Nanosized Counterparts Exhibit Antimicrobial Activity and Enhanced Mechanical and Barrier Properties

Molecules ◽

10.3390/molecules24010127 ◽

2018 ◽

Vol 24 (1) ◽

pp. 127 ◽

Cited By ~ 7

Author(s):

Laidson Gomes ◽

Hiléia Souza ◽

José Campiña ◽

Cristina Andrade ◽

António Silva ◽

...

Keyword(s):

Antimicrobial Activity ◽

Food Packaging ◽

Water Solubility ◽

Chitosan Nanoparticles ◽

Chitosan Film ◽

Water Vapor Permeability ◽

Barrier Properties ◽

Vapor Permeability ◽

Blend Films ◽

Color Changes

Chitosan and chitosan-nanoparticles were combined to prepare biobased and unplasticized film blends displaying antimicrobial activity. Nanosized chitosans obtained by sonication for 5, 15, or 30 min were combined with chitosan at 3:7, 1:1, and 7:3 ratios, in order to adjust blend film mechanical properties and permeability. The incorporation of nanosized chitosans led to improvements in the interfacial interaction with chitosan microfibers, positively affecting film mechanical strength and stiffness, evidenced by scanning electron microscopy. Nanosized or blend chitosan film sensitivity to moisture was significantly decreased with the drop in biocomposite molecular masses, evidenced by increased water solubility and decreased water vapor permeability. Nanosized and chitosan interactions gave rise to light biobased films presenting discrete opacity and color changes, since red-green and yellow-blue colorations were affected. All chitosan blend films exhibited antimicrobial activity against both Gram-positive and Gram-negative bacteria. The performance of green unplasticized chitosan blend films displaying diverse morphologies has, thus, been proven as a potential step towards the design of nontoxic food packaging biobased films, protecting against spoilage microorganisms, while also minimizing environmental impacts.

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Preparation of Modified Films with Protein from Grouper Fish

International Journal of Food Science ◽

10.1155/2016/3926847 ◽

2016 ◽

Vol 2016 ◽

pp. 1-9

Author(s):

M. A. Valdivia-López ◽

A. Tecante ◽

S. Granados-Navarrete ◽

C. Martínez-García

Keyword(s):

Water Vapor ◽

Food Packaging ◽

Fracture Strain ◽

Water Vapor Permeability ◽

Barrier Properties ◽

Tensile Fracture ◽

Attractive Alternative ◽

Vapor Permeability ◽

Calcium Salts ◽

V Protein

A protein concentrate (PC) was obtained from Grouper fish skin and it was used to prepare films with different amounts of sorbitol and glycerol as plasticizers. The best performing films regarding resistance were then modified with various concentrations of CaCl2, CaSO4(calcium salts), and glucono-δ-lactone (GDL) with the purpose of improving their mechanical and barrier properties. These films were characterized by determining their mechanical properties and permeability to water vapor and oxygen. Formulations with 5% (w/v) protein and 75% sorbitol and 4% (w/v) protein with a mixture of 15% glycerol and 15% sorbitol produced adequate films. Calcium salts and GDL increased the tensile fracture stress but reduced the fracture strain and decreased water vapor permeability compared with control films. The films prepared represent an attractive alternative for being used as food packaging materials.

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Physical and Barrier Properties of Polylactic Acid/Halloysite Nanotubes-Titanium Dioxide Nanocomposites

Materials Science Forum ◽

10.4028/www.scientific.net/msf.1021.280 ◽

2021 ◽

Vol 1021 ◽

pp. 280-289

Author(s):

Abdulkader M. Alakrach ◽

Awad A. Al-Rashdi ◽

Mohamed Khalid Al-Omar ◽

Taha M. Jassam ◽

Sam Sung Ting ◽

...

Keyword(s):

Water Vapor ◽

Food Packaging ◽

Water Solubility ◽

Water Vapor Permeability ◽

Barrier Properties ◽

Halloysite Nanotubes ◽

Nanocomposite Films ◽

Vapor Permeability ◽

Water Contact ◽

Film Density

In this study, PLA/TiO2 and PLA/HNTs-TiO2 nanocomposites films were fabricated via solution casting method. By testing the film density, solubility, water contact angle and water vapor permeability, the PLA nanocomposite films, the comprehensive performances of the nanocomposites were analysed. The outcomes demonstrated that maximum film density of PLA/TiO2 and PLA/HNTs-TiO2 nanocomposites films increased gradually with the increasing of nanofiller loadings. Moreover, the incorporation of TiO2 and HNTs-TiO2 significantly decreased the water vapor transmittance rate of the nanocomposite films with a slight priority to the addition of HNTs-TiO2, the water solubility was significantly improved with the addition of both nanofillers. Furthermore, the barrier properties were developed with the addition of both TiO2 and HNTs-TiO2 especially after the addition of low nanofiller loadings. Overall, the performance of the PLA/HNTs-TiO2 nanocomposite films was better than that PLA/TiO2 film. Nevertheless, both of the PLA nanocomposite samples achieved the requests of food packaging applications.

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Cellulose Nanofibers from Olive Tree Pruning as Food Packaging Additive of a Biodegradable Film

Foods ◽

10.3390/foods10071584 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1584

Author(s):

Mónica Sánchez-Gutiérrez ◽

Isabel Bascón-Villegas ◽

Eduardo Espinosa ◽

Elena Carrasco ◽

Fernando Pérez-Rodríguez ◽

...

Keyword(s):

Thermal Stability ◽

Food Packaging ◽

Cellulose Nanofibers ◽

Antioxidant Properties ◽

Water Vapor Permeability ◽

Olive Tree ◽

Barrier Properties ◽

Vapor Permeability ◽

Alternative Material ◽

Tree Pruning

A biodegradable packaging film containing cellulose nanofibers from olive tree pruning, a by-product of olives production, was obtained using a solvent casting method. Nanocellulose was added to polyvinyl alcohol (PVA) to enhance the technological properties of the composite film as food packaging material. Nanocellulose was obtained from unbleached and bleached pulp through a mechanical and TEMPO pretreatment. Crystalline and chemical structure, surface microstructure, UV and gas barrier, optical, mechanical and antioxidant properties, as well as thermal stability were evaluated. Regarding optical properties, the UV barrier was increased from 6% for the pure PVA film to 50% and 24% for unbleached and bleached nanocellulose, respectively. The antioxidant capacity increased significantly in unbleached mechanical nanocellulose-films (5.3%) compared to pure PVA film (1.7%). In terms of mechanical properties, the tensile strength of the 5% unbleached mechanical nanocellulose films was significantly improved compared to the pure PVA film. Similarly, the 5% nanocellulose films had increased the thermal stability and improved barrier properties, reducing water vapor permeability by 38–59% and presenting an oxygen barrier comparable to aluminum layer and plastic films. Our results support the use of the developed films as a green alternative material for food packaging.

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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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