scholarly journals Can Sustainable Packaging Help to Reduce Food Waste? A Status Quo Focusing Plant-Derived Polymers and Additives

2021 ◽  
Vol 11 (11) ◽  
pp. 5307
Author(s):  
Imke Korte ◽  
Judith Kreyenschmidt ◽  
Joana Wensing ◽  
Stefanie Bröring ◽  
Jan Niklas Frase ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Waste ◽  
Renewable Resources ◽  
Raw Materials ◽  
Water Vapor Permeability ◽  
Status Quo ◽  
Vapor Permeability ◽  
Political Strategy ◽  
Biomass Waste ◽  
Sustainable Packaging

The promotion of sustainable packaging is part of the European Green Deal and plays a key role in the EU’s social and political strategy. One option is the use of renewable resources and biomass waste as raw materials for polymer production. Lignocellulose biomass from annual and perennial industrial crops and agricultural residues are a major source of polysaccharides, proteins, and lignin and can also be used to obtain plant-based extracts and essential oils. Therefore, these biomasses are considered as potential substitute for fossil-based resources. Here, the status quo of bio-based polymers is discussed and evaluated in terms of properties related to packaging applications such as gas and water vapor permeability as well as mechanical properties. So far, their practical use is still restricted due to lower performance in fundamental packaging functions that directly influence food quality and safety, the length of shelf life, and thus the amount of food waste. Besides bio-based polymers, this review focuses on plant extracts as active packaging agents. Incorporating extracts of herbs, flowers, trees, and their fruits is inevitable to achieve desired material properties that are capable to prolong the food shelf life. Finally, the adoption potential of packaging based on polymers from renewable resources is discussed from a bioeconomy perspective.

scholarly journals Can Sustainable Packaging Help to Reduce Food Waste? A Status Quo Focusing Plant-derived Polymers and Additives

2021 ◽  
Author(s):  
Imke Korte ◽  
Judith Kreyenschmidt ◽  
Joana Wensing ◽  
Stefanie Bröring ◽  
Jan Niklas Frase ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Waste ◽  
Renewable Resources ◽  
Raw Materials ◽  
Water Vapor Permeability ◽  
Status Quo ◽  
Vapor Permeability ◽  
Political Strategy ◽  
Biomass Waste ◽  
Sustainable Packaging

Abstract: The promotion of sustainable packaging is part of the European Green Deal and plays a key role in the EU’s social and political strategy. One option is the use of renewable resources and biomass waste as raw materials for polymer production. Lignocellulose biomass from annual and perennial industrial crops and agricultural residues are a major source of polysaccharides, proteins, and lignin, and can also be used to obtain plant-based extracts and essential oils. Therefore, these biomasses are considered as potential substitute for fossil-based resources. Here, the status quo of bio-based polymers is discussed and evaluated in terms of properties related to packaging applications such as gas and water vapor permeability as well as mechanical properties. So far, their practical use is still restricted due to lower performance in fundamental packaging functions that directly influence food quality and safety, the length of shelf life and thus the amount of food waste. Besides bio-based polymers, this review focuses on plant extracts as active packaging agents. Incorporating extracts of herbs, flowers, trees, and their fruits is inevitable to achieve desired material properties that are capable to prolong the food shelf life. Finally, the adoption potential of packaging based on polymers from renewable resources is discussed from a bioeconomy perspective.

Improvement of Water Vapor Permeability of LLDPE/EVA Film with Zeolite A as Filler

2017 ◽  
Vol 730 ◽  
pp. 31-36
Author(s):  
Suparat Rukchonlatee ◽  
Nattarika Jaisomboon ◽  
Tawan Sooknoi
Keyword(s):  
Water Vapor ◽  
Shelf Life ◽  
Tensile Properties ◽  
Water Vapor Permeability ◽  
Ethylene Vinyl Acetate ◽  
Contact Angle Measurement ◽  
Angle Measurement ◽  
Vapor Permeability ◽  
Zeolite A ◽  
Zeolite Content

In this work, water vapor permeability of linear low density polyethylene (LLDPE)/ethylene vinyl acetate copolymer (EVA) film is improved by incorporation of zeolite A as filler (0-25%wt) for prolonging shelf-life of fresh produces. All films were characterized by SEM, DSC, tensile testing, contact angle measurement and tested for water vapor permeability (WVP). The shelf-life of Bird’s eye chili in the film samples was also tested at 10°C for 21 days. It was found that zeolite A particles were virtually dispersed in EVA phase. Accordingly, crystallinity and tensile properties of LLDPE/EVA/Zeolite A films is independent to zeolite loading. Despite, when zeolite loading was increased, the dispersion became low. The film’s wetting behavior was enhanced by increasing zeolite content in the LLDPE/EVA/Zeolite A films. The observed increase in the film’s polarity significantly enhances the WVP. Therefore, less water condensed can be found inside the package made with LL80E20Ze25 film, as compared to LLDPE or LLDPE/EVA film. The LL80E20Ze25 also possesses comparable tensile properties to the commercial LLDPE film and hence can used as packaging for extending the shelf-life of fresh produces.

scholarly journals Dextran-Based Edible Coatings to Prolong the Shelf Life of Blueberries

Polymers ◽  
2021 ◽  
Vol 13 (23) ◽  
pp. 4252
Author(s):  
Slađana Davidović ◽  
Miona Miljković ◽  
Milan Gordic ◽  
Gustavo Cabrera-Barjas ◽  
Aleksandra Nesic ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Titratable Acidity ◽  
Edible Films ◽  
Vapor Permeability ◽  
Elongation At Break ◽  
A Value ◽  
Plastic Materials ◽  
Food Package

The development of edible films and coatings in the food packaging industry presents one of the modern strategies for protecting food products and ensuring their freshness and quality during their shelf lives. The application of microbial polysaccharides to the development of food package materials, as an alternative option to the commonly used plastic materials, is both economic and environmentally favorable. New edible films were developed using dextran from lactic acid bacterium Leuconostoc mesenteroides T3, and additionally plasticized by different concentrations of polyglycerol. The best tensile strength of the films was obtained using a formulation that contained 10 wt% of polyglycerol, which corresponded to a value of 4.6 MPa. The most flexible formulation, with elongation at break of 602%, was obtained with 30 wt% of polyglycerol. Water vapor permeability values of the films synthesized in this study were in the range of (3.45–8.81) ∗ 10−12 g/m s Pa. Such low values indicated that they could be efficient in preventing fruit from drying out during storage. Thus, the film formulations were used to coat blueberries in order to assess their quality during a storage time of 21 days at 8 °C. The results showed that dextran/polyglycerol films could be efficient in extending the shelf life of blueberries, which was evidenced by lower weight loss and total sugar solids values, as well as a delay in titratable acidity, in comparison to the uncoated blueberries.

scholarly journals Optimizing Edible Film from Corn Cobs with Surface Response Method

2021 ◽  
Vol 328 ◽  
pp. 08009
Author(s):  
Ni Ketut Sari ◽  
Adelia Hayu Regita ◽  
Dimas Wahyu Dwi Putra ◽  
Dira Ernawati ◽  
Widi Wurjani
Keyword(s):  
Raw Materials ◽  
Starch Content ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Edible Film ◽  
Vapor Permeability ◽  
Corn Cob ◽  
Corn Cobs ◽  
Surface Response Method ◽  
Response Method

The increase in plastic production worldwide has created quite a serious environmental problem. Edible film is an alternative packaging that can decompose naturally, one of the materials that can be used to make edible films is starch. This study aims to determine the composition of corn cob starch and plasticizers that can produce edible films with the best properties. The starch used is derived from corn cobs and the plasticizers used are glycerol and sorbitol. The edible film in this study was made by the casting method by dispersing the raw materials, heating the mixture, printing the edible film and drying the edible film. This research was conducted with variations in the corncob of 5, 6 and 7 in grams and the variation of the ratio of glycerol to sorbitol plasticizer is 2:8; 3:7; 5:5; 7:3; 8:2 (ml). The more starch content increases the thickness of the edible film and tensile strength, but the elongation and water vapor permeability decreases, the best edible film is obtained at the glycerol-sorbitol composition ratio of 5:5 with the amount of corncob starch of 7 grams.

scholarly journals Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2672
Author(s):  
Sergio de Jesús Calva-Estrada ◽  
Maribel Jimenez-Fernandez ◽  
Alba Adriana Vallejo-Cardona ◽  
Gustavo Adolfo Castillo-Herrera ◽  
Eugenia del Carmen Lugo-Cervantes
Keyword(s):  
Shelf Life ◽  
Whey Protein ◽  
Food Industry ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
High Moisture ◽  
Film Properties ◽  
Potential Applications ◽  
Number Of Cycles ◽  
Secondary Protein Structure

A novel nanocomposite whey protein-based film with nanoemulsified cocoa liquor (CL) was prepared using one-stage microfluidization to evaluate the emulsion properties and the effect of CL on the film properties by response surface methodology (RSM). The results indicated that the number of cycles by microfluidization had a significant effect (p < 0.05) on the particle size and polydispersity of the nanoemulsion, with a polyphenol retention of approximately 83%. CL decreased the solubility (<21.87%) and water vapor permeability (WVP) (<1.57 g mm h−1 m−2 kPa−1) of the film. FTIR analysis indicated that CL modified the secondary protein structure of the whey protein and decreased the mechanical properties of the film. These results demonstrate that applying the film as a coating is feasible and effective to improve the shelf life of bakery products with a high moisture content. This nanocomposite film is easy to produce and has potential applications in the food industry.

scholarly journals Biodegradable Alginate Films with ZnO Nanoparticles and Citronella Essential Oil—A Novel Antimicrobial Structure

Pharmaceutics ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 1020
Author(s):  
Ludmila Motelica ◽  
Denisa Ficai ◽  
Ovidiu Oprea ◽  
Anton Ficai ◽  
Roxana-Doina Trusca ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Bacillus Cereus ◽  
Shelf Life ◽  
Zno Nanoparticles ◽  
Uv Light ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Vapor Permeability ◽  
Bacterial Strains

The petroleum-based materials could be replaced, at least partially, by biodegradable packaging. Adding antimicrobial activity to the new packaging materials can also help improve the shelf life of food and diminish the spoilage. The objective of this research was to obtain a novel antibacterial packaging, based on alginate as biodegradable polymer. The antibacterial activity was induced to the alginate films by adding various amounts of ZnO nanoparticles loaded with citronella (lemongrass) essential oil (CEO). The obtained films were characterized, and antibacterial activity was tested against two Gram-negative (Escherichia coli and Salmonella Typhi) and two Gram-positive (Bacillus cereus and Staphylococcus aureus) bacterial strains. The results suggest the existence of synergy between antibacterial activities of ZnO and CEO against all tested bacterial strains. The obtained films have a good antibacterial coverage, being efficient against several pathogens, the best results being obtained against Bacillus cereus. In addition, the films presented better UV light barrier properties and lower water vapor permeability (WVP) when compared with a simple alginate film. The preliminary tests indicate that the alginate films with ZnO nanoparticles and CEO can be used to successfully preserve the cheese. Therefore, our research evidences the feasibility of using alginate/ZnO/CEO films as antibacterial packaging for cheese in order to extend its shelf life.

scholarly journals Physical Properties of Banana Stem and Leaf Papers Laminated with Banana Film

2018 ◽  
Vol 16 (10) ◽  
pp. 753-763
Author(s):  
Natcharee JIRUKKAKUL
Keyword(s):  
Tensile Strength ◽  
Physical Properties ◽  
Raw Materials ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Packaging Materials ◽  
Environment Impact ◽  
Lamination Process ◽  
Banana Flour ◽  
Stems And Leaves

A sustainable development requires the use of bio-based packaging materials because of ready availability and limited environment impact. The porous structure and hydrophilic nature of cellulose in paper based materials needs to be combined or laminated with other materials to overcome these limitations. The fiber found in the banana stems and leaves, it is possible to use these raw materials in pulp processing and banana flour can be produced into an edible film. The aim of the study was to discover a suitable method (wet lamination or dry lamination) for producing paper (stems, leaves, or a 1:1 ratio of mixed stems and leaves) lamination with banana film and to study their physical properties for packaging application. Banana flour (4 %) solution was used as adhesive media between paper and film for wet lamination process where as the heating and compression were applied for dry lamination process. The results showed the efficiency of banana stems for paper production. However, there was an improvement in results when a 1:1 ratio of mixed stems and leaves was used due to an increase in tensile strength, elongation, and the L value.  There was no significance in the water vapor permeability in all treatments. All treatments of paper lamination expressed 6 - 13 % moisture content. The separation of film and paper layers occurred in dry lamination samples. The wet lamination of the leaf paper and mixed paper caused high tensile strength and elongation. Therefore, it could be used as an alternative and environmentally friendly method in the application of packaging materials.

A New Approach for the Preparation of Bleached Shellac for Pharmaceutical Application: Solid Method

2012 ◽  
Vol 506 ◽  
pp. 250-253 ◽  
Author(s):  
S. Saengsod ◽  
S. Limmatvapirat ◽  
Manee Luangtana-Anan
Keyword(s):  
Fruits And Vegetables ◽  
Color Change ◽  
Raw Materials ◽  
Water Vapor Permeability ◽  
Acid Value ◽  
Consumer Products ◽  
Water Soluble ◽  
Vapor Permeability ◽  
Pharmaceutical Industries ◽  
Bleached Shellac

With increased awareness about the environment, raw materials from petroleum based synthetics and the "green" quotient of consumer products have developed, shellac or shellac modified resins have gained importance due to their unique nontoxic and hypoallergenic properties. Shellac is water soluble, biologically degradable and has film forming, excellent adhesion, hardness, high gloss and superior in electrical properties. Shellac or shellac modified resins are also compatible with other resins and can be cross linked making them a wider applications. Shellac is abundant in Thailand, China and India, which produced from lac insects, Laccifer Lacca. The resinous secretion can be purified to become shellac. The main structure of shellac consists of polyesters and single esters that have hydroxyl and carboxyl groups [1, . Shellac was first used as a wood polish for music instruments and furniture and later for uses in spar varnishes with antifouling properties for ship paints, phonographic records, wood and wallpaper paints, printing inks, resins for electrical applications and floor polishes. Currently, new applications for using are such as child-safe paints and inks and the coating of fruits and vegetables, food and confectionary, pills, tablets and vitamins in the pharmaceutical industries. Bleached shellac has been widely used in pharmaceutical and cosmetics instead of native shellac due to the whiteness. However, conventional method for bleached shellac used many solvents [3, . Therefore, the aim of this study was to explore a new technique in order to avoid the use of organic solvent prior to the process of bleaching. The comparison was made between bleaching by the conventional and the new methods. The studied properties were acid value, viscosity, color change, water vapor permeability, chemical structure and powder x-ray diffraction.

scholarly journals Influence of Ammonium Zirconium Carbonate on Properties of Poly(vinyl alcohol)/Xylan Composite Films

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Xiao-feng Chen ◽  
Jun-li Ren ◽  
Ling Meng
Keyword(s):  
Mechanical Properties ◽  
Thermal Stability ◽  
Vinyl Alcohol ◽  
Positive Impact ◽  
Raw Materials ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Poly Vinyl Alcohol ◽  
Vapor Permeability ◽  
Ammonium Zirconium Carbonate

A series of composite films were prepared using poly(vinyl alcohol) (PVA) and xylan as degradable raw materials under the addition of glycerol and ammonium zirconium carbonate (AZC). The influences of AZC on the mechanical properties, water-resisting properties, thermal stability, solubility (S), and water vapor permeability of PVA/xylan composite films were comparatively discussed. The results showed that AZC had a positive impact on improving the water resistance and mechanical properties of composite films especially for elongation at break (EAB). With increasing the AZC amounts from 0% to 15%, EAB increased rapidly from 18.5% to 218.0%, and theSvalues decrease from 11.64% to 8.64%. When the AZC amount reached 15%, the tensile strength still performed well (22.10 MPa). The great compatibility of components in composite films was also observed. Moreover, the addition of AZC had great influences on the thermal stability of composite films and the degradation in soil.

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