Application of Vegetal Oils in Developing Bioactive Paper-Based Materials for Food Packaging

A major disadvantage of conventional food packaging materials is the difficulty in disposal and recycling, due to their high stability to environmental and thermal stress. The trend now is to develop new eco-friendly food packaging that can substitute fossil fuel derived materials. Cellulose, the main constituent of paper-based food packages, is a favorable starting material for such purpose. In this study we present a new method to obtain bioactive paper based materials suitable for food packaging applications. By combining eco-friendly activation processes (cold plasma or gamma irradiation) and bioactive plant oils (clove essential oil and rosehip seeds vegetal oil) for modification of kraft paper, new materials with antioxidant and antibacterial activity were obtained. The oil-loaded bioactive paper based materials presented increased hydrophobicity (from 97° in the case of kraft paper to 115° for oil-loaded sample) and decreased water adsorption (a one-quarter decrease). Due to differential interactions with the functional groups of plant oils, the modified kraft paper presents different antibacterial and antioxidant properties. Essential clove oil imprinted higher antioxidant activity (owing to the high content in eugenol and eugenol acetate phenolic compounds and were more efficient in reducing the bacterial growth on fresh beef meat and especially on fresh curd cheese. The cold pressed rosehip seeds oil acted as aslightly better antibacterial agent against Listeria monocytogenes (+), Salmonella enteritidis (-) and Escherichia coli (-) bacterial strains. Thus, the newly developed bioactive paper could be used as effective packaging material that can help preserving food quality for longer time.

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PLA-Based Materials Containing Bio-Plasticizers and Chitosan Modified with Rosehip Seed Oil for Ecological Packaging

Polymers ◽

10.3390/polym13101610 ◽

2021 ◽

Vol 13 (10) ◽

pp. 1610

Author(s):

Raluca Nicoleta Darie-Niță ◽

Maria Râpă ◽

Morten Sivertsvik ◽

Jan Thomas Rosnes ◽

Elisabeta Elena Popa ◽

...

Keyword(s):

Antioxidant Activity ◽

Food Packaging ◽

Seed Oil ◽

Antioxidant Properties ◽

Point Of View ◽

Melt Mixing ◽

Melt Compounding ◽

Antioxidant Characteristics ◽

Antimicrobial And Antioxidant Activity ◽

Cold Pressed

Several recipes based on PLA, bio-plasticizers, and active agents such as vitamin E and cold-pressed rosehip seed oil encapsulated into chitosan by the emulsion method named here as chitosan modified (CS-M) were elaborated by melt compounding for food packaging applications. Resulted biocomposites have been investigated from the point of view of physical-mechanical, thermal, barrier, antimicrobial, and antioxidant properties to select the formulations with the optimum features to produce food trays and films for packaging applications. The obtained results showed that the elaborated formulations exhibit tensile strength and flexibility dependent on their composition being either rigid or flexible, as well as antimicrobial and antioxidant activity, which will potentially lead to prolonged use for food packaging. The recipe with PLA matrix and 40:60 Lapol®108 as masterbarch/polyethylene glycol (MB/PEG) bio-plasticizers ratio was distinguished by an improvement of over 100 times in terms of flexibility compared with neat PLA, while the highest antioxidant activity (36.27%) was recorded for the sample containing a CS-M and MB/PEG ratio of 60:40. An enhancement of ~50% for the water vapor barrier was recorded for PLA/CS-M_100:0 material. By modulating the MB and PEG bio-plasticizers ratio, the design of new eco-friendly food packaging materials with antimicrobial/antioxidant characteristics by using the existing technologies for processing synthetic polymers (melt mixing, compounding, pressing, thermoforming) has been successfully realized.

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Nanocomposites for Food Packaging Applications: An Overview

Nanomaterials ◽

10.3390/nano11010010 ◽

2020 ◽

Vol 11 (1) ◽

pp. 10

Author(s):

Jawad Sarfraz ◽

Tina Gulin-Sarfraz ◽

Julie Nilsen-Nygaard ◽

Marit Kvalvåg Pettersen

Keyword(s):

Polymer Nanocomposites ◽

Circular Economy ◽

Food Packaging ◽

Antioxidant Properties ◽

Nanocomposite Materials ◽

Consumer Acceptability ◽

Special Focus ◽

Packaging Materials ◽

Mechanical And Thermal Properties ◽

Low Concentrations

There is a strong drive in industry for packaging solutions that contribute to sustainable development by targeting a circular economy, which pivots around the recyclability of the packaging materials. The aim is to reduce traditional plastic consumption and achieve high recycling efficiency while maintaining the desired barrier and mechanical properties. In this domain, packaging materials in the form of polymer nanocomposites (PNCs) can offer the desired functionalities and can be a potential replacement for complex multilayered polymer structures. There has been an increasing interest in nanocomposites for food packaging applications, with a five-fold rise in the number of published articles during the period 2010–2019. The barrier, mechanical, and thermal properties of the polymers can be significantly improved by incorporating low concentrations of nanofillers. Furthermore, antimicrobial and antioxidant properties can be introduced, which are very relevant for food packaging applications. In this review, we will present an overview of the nanocomposite materials for food packaging applications. We will briefly discuss different nanofillers, methods to incorporate them in the polymer matrix, and surface treatments, with a special focus on the barrier, antimicrobial, and antioxidant properties. On the practical side migration issues, consumer acceptability, recyclability, and toxicity aspects will also be discussed.

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Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Molecules ◽

10.3390/molecules26133898 ◽

2021 ◽

Vol 26 (13) ◽

pp. 3898

Author(s):

Surakshi Wimangika Rajapaksha ◽

Naoto Shimizu

Keyword(s):

Antioxidant Activity ◽

Lipid Oxidation ◽

Food Packaging ◽

Uv Light ◽

Antioxidant Properties ◽

Black Tea ◽

Wall Material ◽

Food Simulants ◽

Black Tea Extract ◽

Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.

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GC-MS and HPLC-DAD analysis of fatty acid profile and functional phytochemicals in fifty cold-pressed plant oils in Thailand

Heliyon ◽

10.1016/j.heliyon.2021.e06304 ◽

2021 ◽

Vol 7 (2) ◽

pp. e06304

Author(s):

Jitkunya Yuenyong ◽

Piramon Pokkanta ◽

Nutthatida Phuangsaijai ◽

Sila Kittiwachana ◽

Sugunya Mahatheeranont ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Plant Oils ◽

Cold Pressed

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Screening of Commercial and Pecan Shell–Extracted Liquid Smoke Agents as Natural Antimicrobials against Foodborne Pathogens

Journal of Food Protection ◽

10.4315/0362-028x.jfp-11-543 ◽

2012 ◽

Vol 75 (6) ◽

pp. 1148-1152 ◽

Cited By ~ 16

Author(s):

ELLEN J. VAN LOO ◽

D. BABU ◽

PHILIP G. CRANDALL ◽

STEVEN C. RICKE

Keyword(s):

Escherichia Coli ◽

Foodborne Pathogens ◽

Salmonella Enteritidis ◽

Antioxidant Properties ◽

Inhibitory Effects ◽

Natural Antimicrobials ◽

E Coli ◽

Liquid Smoke ◽

Water Based ◽

Smoke Sample

Liquid smoke extracts have traditionally been used as flavoring agents, are known to possess antioxidant properties, and serve as natural alternatives to conventional antimicrobials. The antimicrobial efficacies of commercial liquid smoke samples may vary depending on their source and composition and the methods used to extract and concentrate the smoke. We investigated the MICs of eight commercial liquid smoke samples against Salmonella Enteritidis, Staphylococcus aureus, and Escherichia coli. The commercial liquid smoke samples purchased were supplied by the manufacturer as water-based or concentrated extracts of smoke from different wood sources. The MICs of the commercial smokes to inhibit the growth of foodborne pathogens ranged from 0.5 to 6.0% for E. coli, 0.5 to 8.0% for Salmonella, and 0.38 to 6% for S. aureus. The MIC for each liquid smoke sample was similar in its effect on both E. coli and Salmonella. Solvent-extracted antimicrobials prepared using pecan shells displayed significant differences between their inhibitory concentrations depending on the type of solvent used for extraction. The results indicated that the liquid smoke samples tested in this study could serve as effective natural antimicrobials and that their inhibitory effects depended more on the solvents used for extraction than the wood source.

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Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

Coatings ◽

10.3390/coatings11020229 ◽

2021 ◽

Vol 11 (2) ◽

pp. 229 ◽

Cited By ~ 2

Author(s):

Mariana A. Andrade ◽

Cássia H. Barbosa ◽

Victor G. L. Souza ◽

Isabel M. Coelhoso ◽

João Reboleira ◽

...

Keyword(s):

Lipid Oxidation ◽

Whey Protein ◽

Food Packaging ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Poultry Meat ◽

Whey Protein Concentrate ◽

Protein Film ◽

Active Food Packaging ◽

Freeze Dried

Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

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Aktywność przeciwutleniająca i przeciwbakteryjna miodu, propolisu oraz pyłku kwiatowego

Postępy Fitoterapii ◽

10.25121/pf.2020.21.3.123 ◽

2020 ◽

Vol 21 (3) ◽

Author(s):

Magdalena Woźniak ◽

Lucyna Mrówczyńska ◽

Anna Sip ◽

Marta Babicka ◽

Tomasz Rogoziński ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Pathogenic Bacteria ◽

Radical Scavenging Activity ◽

Colorimetric Method ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Total Content ◽

Diffusion Method ◽

Bacterial Strains

Introduction. Honey, propolis and pollen belong to bee products that have beneficial biological properties. These products exhibit e.g. antibacterial, antifungal and antioxidant properties. Due to biological activity and natural origin, bee products are used, e.g. in the food industry, cosmetology and pharmacy. Aim. The aim of the study was to compare the antioxidant and antibacterial activity of honey, propolis and pollen from an apiary located in Wielkopolska Province. Material and methods. Honey, propolis and pollen used in this study came from the same apiary located in Wielkopolska Province. The antioxidant potential of bee products was evaluated applying DPPH· free radical scavenging activity assay. The antimicrobial activity of the tested bee products was determined by the point-diffusion method against 13 strains of pathogenic and potentially pathogenic bacteria. In addition, the total content of phenolic compounds in honey, propolis and pollen was determined by the colorimetric method. Results. Propolis exhibited higher antioxidant activity, in comparison to honey and pollen. The antiradical activity of propolis was equal to 80% approx. activity of Trolox, the standard antioxidant. Among tested bee products, propolis was characterized by the highest total phenols content. In addition, honey, propolis and pollen showed antagonistic activity against tested bacterial strains. Conclusions. The obtained results indicate that among the tested bee products of native origin, i.e. honey, propolis and pollen, propolis characterized by the highest antioxidant activity and the total content of phenolic compounds. In addition, all bee products showed bactericidal activity against the tested bacterial strains.

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Use of Image Analysis for Non-Destructive Testing of Thermoformed Food Packages

International Polymer Processing ◽

10.1515/ipp-2020-4114 ◽

2021 ◽

Vol 36 (5) ◽

pp. 596-607

Author(s):

O. Ekşi

Keyword(s):

Image Analysis ◽

Food Packaging ◽

Thickness Distribution ◽

Non Destructive Testing ◽

Destructive Testing ◽

Food Packages ◽

Food Package ◽

Thickness Measurements ◽

First Time ◽

Non Destructive

Abstract The aim of this study is to determine the thickness distribution of a food package using a non-destructive method. Initially, thickness measurements were carried out using an experimental procedure for thermoformed samples that were used for food packaging. Additionally, in this study, image analysis was used for the first time to determine the thickness distribution of the thermoformed products non-destructively. Image analysis software was employed for the estimation of thickness distribution. Measured thickness results were compared to those estimated using image analysis. Based on the results of the current study, image analysis may be an alternative method for non-destructive testing of thermoformed food packages even in a mass production line. Image analysis can be used to determine not only thickness distribution but also the weakest regions in a food package.

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STUDY ON FIBER FURNISHES AND FIBER MORPHOLOGICAL PROPERTIES OF COMMONLY USED INDIAN FOOD PACKAGING PAPERS AND PAPERBOARDS

Cellulose Chemistry and Technology ◽

10.35812/cellulosechemtechnol.2021.55.13 ◽

2021 ◽

Vol 55 (1-2) ◽

pp. 125-131

Author(s):

SWATI SOOD ◽

CHHAYA SHARMA

Keyword(s):

Fiber Length ◽

Food Packaging ◽

Morphological Properties ◽

Test Results ◽

Food Packages ◽

The Mean ◽

Fiber Components ◽

Indian Food ◽

Dry Fruit

Maintaining the quality of their final paper-based food packaging products at a high and constant level is a key issue for food packaging manufacturers to meet the customer demands. In the present study, in order to analyze the present status of quality of paper-based food packages in India, the fiber furnishes of different common paper- and paperboard-based food packages were studied by the Graff “C” staining test and their fiber morphological properties – by MorFi analysis. The staining test results showed that all the samples contained fiber furnish made either by the chemical or by the mechanical pulping process. Tea bags, dry fruit boxes and egg trays were made of 4 different fiber components, while sugar sachets and juice boxes contained 3 fiber components. It was also observed that all the samples contained hardwood and softwood chemical fibers. MorFi analysis determined the morphological properties of the fibers, including the mean fiber length and width, coarseness, kink angle, kinked fibers %, curl % and fines elements % in total analyzed fibers. The results thus obtained confirmed that both these techniques are very reliable and feasible tools to study the quality of paper-based food packages.

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Cost-Effective Fabrication, Antibacterial Application and Cell Viability Studies of Modified Nonwoven Cotton Fabric

10.21203/rs.3.rs-160131/v1 ◽

2021 ◽

Author(s):

Rahat Nawaz ◽

Sayed Tayyab Raza Naqvi ◽

Batool Fatima ◽

Nazia Zulfiqar ◽

Muhammad Umer Farooq ◽

...

Keyword(s):

Cotton Fabric ◽

Biomedical Applications ◽

Active Sites ◽

Food Packaging ◽

Low Cost ◽

Bacterial Species ◽

Enterobacter Aerogenes ◽

Cost Effective ◽

Bacterial Strains ◽

Toxicity Assay

Abstract Nonwoven cotton fabric has been fabricated and designed for antibacterial applications using low cost and ecofriendly precursors. The treatment of fabric with alkali leads to formation of active sites. The surfaces were dip coated with silver nanaoparticles and chitosan. The surface was chlorinated in next step to transform amide (N-H) groups in chitosan into N-halamine (N-Cl). The modified and unmodified surfaces of the nonwoven cotton fabric have been characterized by FTIR, SEM, and XRD. The active chlorine loading is measured with iodine/ sodium thiosulphate. The antimicrobial activity and cell toxicity assay were carried out with and without modifications of nonwoven cotton fabric. The antimicrobial efficacies of loaded fabric were evaluated against four bacterial species (Micrococcus lutes, Staphylococcus aurea, Enterobacter aerogenes, and E.coli). It was found that modified fabric exhibited superior efficiency against gram-positive and gram-negative bacterial strains as compared to their bulk counterparts upon exposure without destroying and affecting fabric nature. The overall process is economical for commercial purposes. The modified fabric can be used for antimicrobial, health, and food packaging industries, and in other biomedical applications.

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