Development of Polylactic Acid Films with Selenium Microparticles and Its Application for Food Packaging

Selenium is a natural element which exists in the human body and plays an important role in metabolism. Along with this, selenium also possesses antibacterial and antioxidant properties. Using selenium microparticles (SeMPs) in food packaging films is exceptional. In this experiment, a solution casting method was used to make film. For this purpose, we used polylactic acid (PLA) as a substrate for the formation of a film membrane while SeMPs were added with certain ratios to attain antibacterial and antioxidant properties. The effects of SeMPs on the PLA film and the value of SeMPs in food packaging film production were investigated. The effects of the SeMPs contents on the features of the film, such as its mechanical property, solubility, swelling capacity, water vapor permeability, antioxidant activity, and the antibacterial activity of the composite membrane against Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative) strains, were studied. The results manifest that the PLA/SeMPs films showed higher water resistance, UV resistance, antioxidant activity, and antibacterial activity than pure PLA film. When the concentration of SeMPs was 1.5 wt%, the composite membrane showed the best comprehensive performance. Although the tensile strength and elongation at break of the membrane were slightly reduced by the addition of SeMPs, the results show that PLA/SeMPs films are still suitable for food packaging and would be a very promising material for food packaging.

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Effect of Chitosan Nanoparticles Incorporated with Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

Food Technology and Biotechnology ◽

10.17113/ftb.60.01.22.7144 ◽

2021 ◽

Vol 60 (1) ◽

Author(s):

Gema Morales-Olán ◽

María Antonieta Ríos-Corripio ◽

Aleida Selene Hernández-Cázares ◽

Placido Zaca-Morán ◽

Silvia Luna-Suárez ◽

...

Keyword(s):

Antioxidant Activity ◽

Tensile Strength ◽

Water Vapor ◽

Antioxidant Properties ◽

Chitosan Nanoparticles ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Salvia Hispanica ◽

Amaranth Flour ◽

Salvia Hispanica L

Research background. Amaranth flour (Amaranthus hypochondriacus) produces films with excellent barrier properties against water vapor, allowing food preservation, but the mechanical properties are poor versus to synthetic films. One strategy to improve these properties is the incorporation of nanoparticles. The particles can also serve as a vehicle for the addition of antioxidants agents into the films. The objective of this work was to optimize the formulation for preparation of amaranth flour films treated with antioxidant chia (Salvia hispanica L.) extract-loaded chitosan particles using RSM. Experimental approach. Chitosan nanoparticles with the extract were synthesized by ionic gelation, and the films were made by the casting method. Three independent variables were assigned: amaranth flour (4-6 %), glycerol (25-35 %), and chitosan nanoparticles loaded with the chia extract (0-0.75 %). We then evaluated the physical (thickness), mechanical (tensile strength, Young´s modulus, and elongation), barrier (water vapor permeability, moisture, and water solubility), and antioxidant properties of the films. The experimental results of the properties were analyzed using a Box-Behnken experimental design generating 15 runs with three replicates at the central point. Results and conclusions. Second and third order polynomial models were obtained from the ANOVA analysis of the evaluated responses, and high coefficients of determination were found (0.91-1.0). The films presented a water vapor permeability of 0.82-2.39·10-7 (g·mm)/(Pa·s·m2), a tensile strength of 0.33-1.63 MPa, and antioxidant activity of 2.24-5.65 %. The variables had different effects on the films: The glycerol negatively affected their properties, and the permeability values increased with amaranth flour concentration. The nanoparticles improved the mechanical, barrier, and antioxidant properties of the films versus films without nanosystems. The optimal formulation was 4 % amaranth flour, 25 % of glycerol, and 0.36 % of chitosan nanoparticles. The optimized films had better mechanical (1.62 MPa) properties, a low water vapor permeability value (0.91·10-7 (g·mm)/(Pa·s·m2)), and moderate antioxidant activity (6.43 %). Novelty and scientific contribution. The results show the effect of chitosan nanoparticles on the properties of amaranth flour films for the first time. The resulting equations are useful in the design of food packaging.

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Novel LDPE/Chitosan Rosemary and Melissa Extract Nanostructured Active Packaging Films

Nanomaterials ◽

10.3390/nano9081105 ◽

2019 ◽

Vol 9 (8) ◽

pp. 1105 ◽

Cited By ~ 6

Author(s):

Giannakas ◽

Salmas ◽

Leontiou ◽

Tsimogiannis ◽

Oreopoulou ◽

...

Keyword(s):

Water Vapor ◽

Essential Oil ◽

Food Packaging ◽

Antioxidant Properties ◽

Water Vapor Permeability ◽

Global Market ◽

Active Packaging ◽

Vapor Permeability ◽

Permeability Barrier ◽

Instrumental Methods

The increased global market trend for food packaging is imposing new improved methods for the extension of shelf-life and quality of food products. Active packaging, which is based on the incorporation of additives into packaging materials, is becoming significant for this purpose. In this work, nanostructured low-density polyethylene (LDPE) was combined with chitosan (CS) to aim for a food packaging development with an increased oxygen permeability barrier and higher antimicrobial activity. Furthermore, essential oil extracts as rosemary (RO) and Melissa (MO) were added to this packaging matrix in order to improve its antioxidant properties and vanish food odor problems. The novel nanostructured active packaging film was tested using laboratory instrumental methods, such as thermogravimetry (TG), Fourier-transform infrared (FTIR) spectrometry, the X-ray diffraction (XRD) method, a dilatometer for tensile properties (DMA), and an oxygen permeation analyzer (OPA). Moreover, laboratorian tests according to ASTM standards were carried out for the estimation of water sorption, water vapor permeability, overall migration, and, finally, the antioxidant properties of such films. The experimental results have indicated that the final material exhibits advanced properties. More specifically, chitosan addition was observed to lead to an enhanced oxygen and water-vapor permeability barrier while the extracted essential oil addition led to enhanced tensile strength and antioxidant properties.

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Conducting/biodegradable chitosan-polyaniline film; Antioxidant, color, solubility and water vapor permeability properties

Main Group Chemistry ◽

10.3233/mgc-210007 ◽

2021 ◽

Vol 20 (2) ◽

pp. 133-147

Author(s):

Sajad Pirsa ◽

Behzad Mohammadi

Keyword(s):

Water Vapor ◽

Food Packaging ◽

Water Solubility ◽

Light Transmission ◽

Antioxidant Properties ◽

Chitosan Film ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Surface Color ◽

Synthesis Time

In this study, chitosan-polyaniline nanocomposite film was prepared in combination with different concentrations of polyaniline at various synthesis times. Surface morphology, antioxidant properties, water solubility, water vapor permeability (WVP), color properties and light transparency properties of the films were investigated. The size, shape and morphology of the synthesized particles were examined with scanning electron microscopy (SEM) technique. The results indicated that the synthesized polyaniline particles were spherical and in the range of 45–70 nm. The results obtained from the study of the effect of polyaniline on the physical properties of the chitosan film showed that increasing polyaniline concentration and synthesis time causes a decrease in the rate of the water solubility and water vapor permeability. This is an important factor in expanding its use in food packaging. The results of the colorimetric studies showed that the polyaniline sharply changed the surface color of the film. Polyaniline also increased antioxidant properties of composite film. Investigating the light transmission and transparency of the films showed that the polyaniline reduced the transparency and transmission of light, which could be used to package products that are susceptible to oxidation in the light.

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Preparation and Characterization of Polymer Blends/ Kaolinite Nanoclay

Iraqi Journal of Science ◽

10.24996/ijs.2020.61.6.7 ◽

2020 ◽

pp. 1298-1306

Author(s):

Seenaa I. Hussein

Keyword(s):

Thermal Stability ◽

Antibacterial Activity ◽

Water Vapor ◽

Food Packaging ◽

Water Vapor Permeability ◽

Color Stability ◽

Vapor Permeability ◽

Klebsiella Pneumonia ◽

Gram Positive ◽

Tear Strength

In this research, we prepared a polymer blend of polyvinylalcohol (PVA)/carrageenan/kaolinite by means of the solution cast approach. The composition of the blend was PVA in 1 gm by weight with 0.2 gm carrageenan as a plasticizer. The ratio of nanoclay varied between 1 and 5 wt%. Different properties were investigated in this study such as water vapor permeability, hardness, tear strength, color stability, thermal stability, and antibacterial activity. Water vapor permeability was decreased with increasing the ratio of nanoclay, while the values of hardness, tear strength, color stability, and thermal stability were increased. Also, the antibacterial activity examination with two types of bacteria, e.g. Gram positive (Staphylococcus aureus) and Gram negative (Klebsiella pneumonia), showed inhibition zone diameter which was increased with increasing nanoclay ratio. Moreover, it was found that nanoclay has the ability to kill both Gram positive and negative kinds of bacteria. It was found that the preparation of such films is suitable for food packaging.

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Curcumin Incorporated Poly(Butylene Adipate-co-Terephthalate) Film with Improved Water Vapor Barrier and Antioxidant Properties

Materials ◽

10.3390/ma13194369 ◽

2020 ◽

Vol 13 (19) ◽

pp. 4369

Author(s):

Swarup Roy ◽

Jong-Whan Rhim

Keyword(s):

Thermal Stability ◽

Antimicrobial Activity ◽

Antioxidant Activity ◽

Water Vapor ◽

Antioxidant Properties ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Water Vapor Barrier ◽

Bright Yellow ◽

Thermal Stability Of

Curcumin incorporated poly(butylene adipate-co-terephthalate) (PBAT) based film was fabricated. Curcumin has uniformly distributed in the PBAT matrix to form a bright yellow PBAT/curcumin film. The PBAT/curcumin film has slightly reduced tensile strength and flexibility than the neat PBAT film, while the thermal stability of the film has not changed significantly. The blending of curcumin significantly decreased the water vapor permeability of the PBAT film. Additionally, the PBAT/curcumin film showed potent antioxidant activity with some antimicrobial activity. The PBAT/curcumin films with improved water vapor barrier and additional functions can be used for active packaging applications.

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Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging

Foods ◽

10.3390/foods10112834 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2834

Author(s):

Longwei Jiang ◽

Zhao Luo ◽

Haibi Liu ◽

Fenghui Wang ◽

Hanyu Li ◽

...

Keyword(s):

Food Packaging ◽

Water Solubility ◽

Antioxidant Properties ◽

Water Vapor Permeability ◽

Titratable Acidity ◽

Soluble Solids ◽

Vapor Permeability ◽

Litchi Chinensis ◽

Active Food Packaging ◽

Fresh Cut

In this study, lychee (Litchi chinensis Sonn.) pericarp powder was added to chitosan (CHS) matrix to develop active packaging films, and their structure, physicochemical, antibacterial, antioxidant, and functional properties were investigated. FT-IR results showed that intermolecular hydrogen bonds were formed between CHS and polyphenols in lychee pericarp powder (LPP), and the intermolecular interaction interfered with the assembly of CHS into semi-crystal structure, which reduced the crystallinity of CHS film. Incorporation of LPP significantly reduced water vapor permeability, water solubility, swelling degree, and elongation at break of CHS film (p < 0.05). However, UV-visible light barrier, tensile strength, and antibacterial and antioxidant properties of CHS films were increased by LPP incorporation. CHS-LPP film remarkably lowered the weight loss, firmness, titratable acidity, and total soluble solids of fresh-cut apple after five days storage. CHS-LPP film packaging effectively inhibited the browning of fresh-cut apple and the reduction of polyphenol content in apple juice caused by polyphenol oxidase (PPO)-mediated oxidation during storage. Therefore, CHS-LPP films have great potential as food packaging material to ensure the quality and extend the shelf life of food products.

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Development of Ginkgo (Ginkgo biloba) Nut Starch Films Containing Cinnamon (Cinnamomum zeylanicum) Leaf Essential Oil

Molecules ◽

10.3390/molecules26206114 ◽

2021 ◽

Vol 26 (20) ◽

pp. 6114

Author(s):

Boo-Kyoung Kim ◽

Hae-Se Lee ◽

Hee-Su Yang ◽

Kyung-Bin Song

Keyword(s):

Antioxidant Activity ◽

Essential Oil ◽

Ginkgo Biloba ◽

Food Packaging ◽

Antioxidant Activities ◽

Water Vapor Permeability ◽

Food Sources ◽

Vapor Permeability ◽

Cinnamomum Zeylanicum ◽

Leaf Essential Oil

There have been many studies on the development biodegradable films using starch isolated from various food sources as a substitute for synthetic plastic packaging films. In this study, starch was extracted from ginkgo (Ginkgo biloba) nuts, which were mainly discarded and considered an environment hazard. The prepared starch (GBS) was then used for the preparation of antioxidant films by incorporating various amounts of cinnamon (Cinnamomum zeylanicum) essential oil (CZEO), which provides antioxidant activity. The prepared GBS films with CZEO were characterized by measuring physical, optical, and thermal properties, along with antioxidant activity (ABTS, DPPH, and FRAP) measurements. With the increasing amount of CZEO, the flexibility and antioxidant activities of the GBS films increased proportionally, whereas the tensile strength of the films decreased. The added CZEO also increased the water vapor permeability of the GBS films, and the microstructure of the GBS films was homogeneous overall. Therefore, the obtained results indicate that the developed GBS films containing CZEO are applicable as antioxidant food packaging.

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Physical Properties and Antibacterial Activity of a Chitosan Film Incorporated with Lavender Essential Oil

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.706-708.197 ◽

2013 ◽

Vol 706-708 ◽

pp. 197-200 ◽

Cited By ~ 3

Author(s):

Zhi Hong Zhang ◽

Yu Yue Qin ◽

Jian Fan ◽

Tian Rui Zhao ◽

Chun Sheng Cheng

Keyword(s):

Mechanical Property ◽

Antibacterial Activity ◽

Water Vapor ◽

Essential Oil ◽

Food Packaging ◽

Chitosan Film ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Active Food Packaging ◽

The Impact

Chitosan-based films containing lavender essential oil (LEO) (0, 0.5%, 1.0%, 1.5% (v/v)) were prepared to evaluate their physical and antibacterial activities. In order to study the impact of the incorporation of LEO into chitosan matrix, the solubility, mechanical property, water vapor permeability, and antibacterial activity of the films were investigated. Fourier transform infrared chromatography (FTIR) was carried out to explain structure–property relationships. Results showed that the solubility and water vapor permeability of the chitosan-based film decreased by LEO incorporation. Films containing LEO showed better mechanical property. FTIR spectra demonstrated good interaction between functional groups of chitosan with LEO. With the concentration of LEO increased from 0 to 1.5 %, the inhibitory zone of four bacterial strains (Escherichia coli, Staphylococcus aurous, Bacillus magaterium, Bacillus subtilis) increased. It can be concluded that chitosan films containing LEO can be used for development of active food packaging materials.

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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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Ultraviolet blocking and antioxidant polyvinyl alcohol films incorporated with baicalin extraction from Scutellaria baicalensis Georgi

Journal of Polymer Engineering ◽

10.1515/polyeng-2020-0071 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Jinshu Liu ◽

Xiaoyan Ma ◽

Wenzhao Shi ◽

Jianwei Xing ◽

Chaoqun Ma ◽

...

Keyword(s):

Water Vapor ◽

Polyvinyl Alcohol ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Water Vapor Permeability ◽

Scutellaria Baicalensis ◽

Vapor Permeability ◽

Protective Film ◽

Uv Blocking

Abstract Baicalin, an active flavonoid ingredient of Scutellaria baicalensis Georgi, was extracted by heat reflux extraction and showed the same significance UV absorption property with standard baicalin. Active films were prepared from polyvinyl alcohol (PVA) containing baicalin extract by casting method. The effect of baicalin extracts on the UV-blocking, optical, antioxidant property, water vapor permeability, swelling and mechanical properties of the films were studied. UV–vis transmittance spectra showed that PVA films incorporated with baicalin extract blocked ultraviolet light range from 280–400 nm even with low concentration of baicalin (0.5 wt%) and maintain the high transparency in visible spectrum. The outstanding UV-blocking properties of PVA films incorporated with baicalin extract were also confirmed by Rhodamine B degradation. Baicalin conferred antioxidant properties to PVA films as determined by DPPH radical scavenging activity. Due to the interaction between hydroxy groups of baicalin and PVA molecule, water vapor permeability, swelling and elongation at break of the films were decreased accompanied with the increasing in tensile strength and Young’s modulus. FTIR reveal that the interaction between PVA molecules was significant changed by the introduction of baicalin. These results suggest that PVA film incorporated with baicalin extract can be used for the development of functional protective film.

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