Nanoclay and Polystyrene Type Efficiency on the Development of Polystyrene/Montmorillonite/Oregano Oil Antioxidant Active Packaging Nanocomposite Films

Over the years, there has been an effort to extend food shelf life so as to reduce global food waste. The use of natural biodegradable materials in production procedures is more and more adopted nowadays in order to achieve cyclic economy targets and improve environmental and human health indexes. Active packaging is the latest trend for food preservation. In this work, polystyrene was mixed with natural NaMt, OrgNaMt montmorillonite, and oregano essential oil to develop a new packaging film. Strength, oxygen and water-vapour permeation, blending and homogeneity, and antimicrobial and antioxidant activity were measured as basic parameters for food packaging films characterization. Instruments such as a tensile measurement instrument, XRD, FTIR, DMA, OPA (Oxygen Permeation Analyzer), and other handmade devices were used. Results showed that polystyrene could be modified, improved, and exhibits food odour prevention characteristics in order to be used for applications on food active packaging. The material with the code name PS5OO@OrgMt qualified between the tested samples as the most promising material for food active packaging applications.

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A New Application of Hollow Nanosilica Added to Modified Polypropylene to Prepare Nanocomposite Films

NANO ◽

10.1142/s1793292021501174 ◽

2021 ◽

pp. 2150117

Author(s):

Xu Li ◽

Ying-Jun Zhang ◽

Chi-Hui Tsou ◽

Yi-Hua Wen ◽

Chin-San Wu ◽

...

Keyword(s):

Food Packaging ◽

Nanocomposite Films ◽

X Ray Diffraction ◽

Hollow Silica ◽

Barrier Materials ◽

Water Vapor Barrier ◽

Potential Applications ◽

And Storage ◽

Food Packaging Films ◽

Thermal Stability Of

Since the inception of research on hollow silica, the use of hollow nanosilica (HNS) as additives in barrier materials has not been reported. In this study, we evaluated the capacity of HNS as an additive in modified polypropylene (MPP). According to X-ray diffraction (XRD), the crystallinity, tensile strength, and thermal stability of MPP/HNS nanocomposite containing 0.1[Formula: see text]phr HNS approached maximum values. Moreover, the nanocomposite had the best performance in terms of water vapor barrier and oxygen resistance. The reasons for the improvement in barrier performance were discussed. Scanning electron microscopy revealed that HNS at a low content dispersed well in MPP. In conclusion, the synthesized HNS can be used as an additive in barrier materials, and it would have potential applications in the fields of food packaging films and storage containers or materials.

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Development of Active Biodegradable Films: Starch Films Incorporated with Starch Nanoparticles and Oregano Essential Oil

JOURNAL OF BIOENGINEERING AND TECHNOLOGY APPLIED TO HEALTH ◽

10.34178/jbth.v2i3.77 ◽

2020 ◽

Vol 2 (3) ◽

pp. 92-98

Author(s):

Karina Lizzeth Pedraza Galván ◽

Lucas Guimarães Cardoso ◽

Janaina De Carvalho Alves ◽

Madian Johel Galo Salgado ◽

Pedro Paulo Lordelo Guimarães Tavares ◽

...

Keyword(s):

Essential Oil ◽

Physical And Mechanical Properties ◽

Food Preservation ◽

Biodegradable Films ◽

Origanum Vulgare ◽

Oregano Essential Oil ◽

Antimicrobial Efficiency ◽

Starch Nanoparticles ◽

Starch Films ◽

Oregano Oil

The present study aimed to develop biodegradable starch films with starch nanoparticles incorporated with oregano essential oil – OEO (Origanum vulgare), for application as active packaging in food preservation. Film production was performed using the casting method. Three concentrations of oregano essential oil (0.0%, 5.0% and 10%) were studied. The physical and mechanical properties of the films produced were also evaluated. For analysis of antimicrobial efficiency, the methodologies of CLSI and APHA were used. The incorporation of essential oregano oil influenced the performance of the films. The films with 5.0% and 10% OEO showed antimicrobial efficiency when compared to the control.

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PLA/MMT and PLA/Halloysite Bio-Nanocomposite Films: Mechanical, Barrier, and Transparency

Journal of Nano Research ◽

10.4028/www.scientific.net/jnanor.59.77 ◽

2019 ◽

Vol 59 ◽

pp. 77-93 ◽

Cited By ~ 5

Author(s):

Siti Hajar Othman ◽

Hee Nyia Ling ◽

Rosnita A. Talib ◽

Mohd Nazli Naim ◽

Nazratul Putri Risyon ◽

...

Keyword(s):

Path Length ◽

Food Packaging ◽

Barrier Properties ◽

Nanocomposite Films ◽

Light Transmittance ◽

Oxygen Barrier ◽

Packaging Films ◽

The Poor ◽

Different Types ◽

Food Packaging Films

The usage of biopolymers in developing biodegradable food packaging films that are sustainable and safe towards environment has been restricted because of the poor mechanical and barrier properties of the biopolymers. This study aims to enhance the limited properties of biopolymers particularly polylactic acid (PLA) for food packaging applications by investigating the effects of incorporating different types (montmorillonite (MMT) and halloysite) and concentrations (0–9 wt.%) of nanoclays on the mechanical, oxygen barrier, and transparency properties of the films. PLA with 3 wt.% concentration of nanoclays resulted in the optimum mechanical and oxygen barrier properties due to the strong interaction between nanoclays and torturous path length created by nanoclays respectively. Nevertheless, these properties reduced as more nanoclays (≥5 wt.%) was added into the films due to agglomeration of nanoclays. PLA incorporated with MMT nanoclay exhibited better properties compared to halloysite nanoclay due to the nanoclay structure in nature. Addition of 3 wt.% nanoclays into virtually transparent PLA film have only small effects on the transparency of the film whereby the reduction in light transmittance was only around 10%. This study is crucial to improve the feasibility of biopolymers usage for food packaging applications.

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Active Double-Layered Films Enriched with AgNPs in Great Water Dock Root and Pu-Erh Extracts

Materials ◽

10.3390/ma14226925 ◽

2021 ◽

Vol 14 (22) ◽

pp. 6925

Author(s):

Ewelina Jamróz ◽

Agnieszka Cabaj ◽

Lesław Juszczak ◽

Joanna Tkaczewska ◽

Małgorzata Zimowska ◽

...

Keyword(s):

Food Packaging ◽

Composite Films ◽

Nanocomposite Films ◽

Uv Absorbance ◽

Surface Plasma ◽

Casting Method ◽

Surface Plasma Resonance ◽

Brown Colour ◽

Food Borne ◽

Antimicrobial And Antioxidant Activity

A novel, eco-friendly, and biocompatible method was applied to form silver nanoparticles (AgNPs) in great water dock (Lapathi radix) (KB) and pu-erh (Camellia sinensis) (PE) extracts. The surface plasma resonance peak of green synthesized AgNPs at 451.8 nm for AgNPs+KB and 440.8 nm for AgNPs+PE was observed via spectral analysis of UV absorbance. In this study, double-layered biopolymer films (FUR/CHIT+HGEL) with AgNPs incorporated in KB solution (AgNPs+KB) and AgNPs in PE solution (AgNPs+PE), were successfully prepared using the casting method. The SEM, XRD, zeta potential and size analyses confirmed the presence of AgNP in the films. The addition of AgNPs in plant extracts improved antimicrobial and antioxidant activity and thermal stability, whereas WVTR experienced a decrease. The nanocomposite films’ orange-brown colour may aid in the protection of food products against UV rays. The composite films demonstrated antibacterial activity against food-borne pathogens and may offer potential in food packaging applications.

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Effect of active packaging with oregano oil on beef burgers with low sodium content

Acta Scientiarum Technology ◽

10.4025/actascitechnol.v42i1.42892 ◽

2019 ◽

Vol 42 ◽

pp. e42892

Author(s):

Camila Barbosa Carvalho ◽

Grasiele Scaramal Madrona ◽

Jane Graton Mitcha ◽

Maribel Velandia Valero ◽

Ana Guerrero ◽

...

Keyword(s):

Essential Oil ◽

Storage Period ◽

Small Variation ◽

Sodium Content ◽

Active Packaging ◽

Oregano Essential Oil ◽

Biodegradable Packaging ◽

Low Sodium ◽

Oregano Oil ◽

Beef Burgers

This study was performed to evaluate of active biodegradable packaging applied to low-sodium beef burgers stored at -18oC for 120 days. It was tested four treatments: Beef burgers with 25% (B25) and 50% (B50) of sodium reduction and biodegradable packaging and burgers packed in a biodegradable packaging with 1% oregano essential oil and 25 (BO25) and 50% (BO50) of reduction of sodium. The composition of packaging did not influence the moisture, crude protein, total fat, ash, cooking loss and water activity. The active packaging of oregano oil showed higher color protection in burgers during the storage period. The texture showed a small variation (5-10%) between packagings at day 1, stabilizing in the other periods until the storage end. The burger samples with 25% reduction in sodium and packaging with 1% oregano essential oil (B25) had better taste and aroma, getting a acceptability index above 80% for both periods (30 and 120 days). The use of 1% of oregano essential oil incorporated into packaging reduced lipid oxidation of burgers analyzed in 14% when compared packaging without adding oregano. Microbiological analyzes were maintained stable during the entire storage. Thus, active packaging with oregano essential oil can maintain the quality of beef burger without interfering with their physical and chemical characteristics and improve their sensory attributes during 120 days of storage.

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Essential oils as additives in active starch-based food packaging films: A review

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2021.05.170 ◽

2021 ◽

Author(s):

Thomás Corrêa Vianna ◽

Carolina Oliveira Marinho ◽

Luís Marangoni Júnior ◽

Salam Adnan Ibrahim ◽

Roniérik Pioli Vieira

Keyword(s):

Essential Oils ◽

Food Packaging ◽

Packaging Films ◽

Food Packaging Films

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Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material

Molecules ◽

10.3390/molecules26092569 ◽

2021 ◽

Vol 26 (9) ◽

pp. 2569

Author(s):

Mia Kurek ◽

Nasreddine Benbettaieb ◽

Mario Ščetar ◽

Eliot Chaudy ◽

Maja Repajić ◽

...

Keyword(s):

Food Packaging ◽

Water Solubility ◽

Color Change ◽

Chitosan Film ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Color Changes ◽

Insoluble Particles ◽

Polymer Stability ◽

Food Packaging Films

Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.

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Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Polymers ◽

10.3390/polym13050767 ◽

2021 ◽

Vol 13 (5) ◽

pp. 767

Author(s):

Elsa Díaz-Montes ◽

Roberto Castro-Muñoz

Keyword(s):

Food Packaging ◽

Composite Films ◽

Edible Films ◽

Biological Properties ◽

Food Preservation ◽

Environmental Damage ◽

Biodegradable Packaging ◽

Product Consumption ◽

New Concepts ◽

Processed Products

Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.

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