scholarly journals Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1845
Author(s):  
Yuan Zhao ◽  
Bo Li ◽  
Cuicui Li ◽  
Yangfan Xu ◽  
Yi Luo ◽  
...  
Keyword(s):  
Food Packaging ◽  
Fruits And Vegetables ◽  
Material Design ◽  
Antimicrobial Activities ◽  
Product Packaging ◽  
Polymers And Plastics ◽  
Film Forming ◽  
Reliable Source ◽  
Petroleum Resources ◽  
Edible Packaging

Edible packaging is a sustainable product and technology that uses one kind of “food” (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the “product-packaging” system, and provides a “zero-emission” scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.

scholarly journals THE STUDY OF THE PROPERTIES OF SYEDALI PACKAGING BASED ON APPLE PUREE WITH ADDED APPLE, GRAPE AND TOMATO POMACE

2020 ◽  
pp. 10-20
Author(s):  
N. V. Makarova ◽  
N. B. Eremeeva ◽  
E. A. Eliseeva
Keyword(s):  
Water Absorption ◽  
Food Packaging ◽  
Fruits And Vegetables ◽  
Chemical Properties ◽  
Organoleptic Evaluation ◽  
Tomato Pomace ◽  
Organoleptic Characteristics ◽  
Edible Packaging ◽  
Apple Puree ◽  
Apple Purée

The technology of production of edible food packaging based on Apple puree with the addition of 25, 50 and 75 % of Apple, grape and tomato pomace. The physical and chemical properties of the resulting edible packaging – humidity, water absorption, resistance to different nature of liquids, microscopy and organoleptic evaluation of samples. The influence of the concentration of used Marc on the organoleptic characteristics of edible packaging. The correlation between moisture and water absorption of edible packaging based on Apple puree with the addition of Marc is determined. High resistance of the investigated package to various model liquids is established. The research results show the high potential of the developed packaging as a replacement for traditional disposable polymer packaging materials. Edible packaging based on food production wastes - the extract from the processing of fruits and vegetables not only has a reduced cost, but is also partly a solution to a common environmental problem - recycling.

scholarly journals Biopolymer-Based Films Enriched with Stevia rebaudiana Used for the Development of Edible and Soluble Packaging

Coatings ◽  
2019 ◽  
Vol 9 (6) ◽  
pp. 360 ◽  
Author(s):  
Roxana Puscaselu ◽  
Gheorghe Gutt ◽  
Sonia Amariei
Keyword(s):  
Renewable Resources ◽  
Food Industry ◽  
Food Packaging ◽  
Fruits And Vegetables ◽  
Stevia Rebaudiana ◽  
Viable Alternative ◽  
Plastic Pollution ◽  
Microbiological Characteristics ◽  
Film Forming ◽  
Different Characteristics

Currently, there is an increasing concern toward the plastic pollution of the environment, in general, and of oceans, in particular, as a result of disposable packaging in the food industry. Thus, it is extremely necessary that we identify solutions for this problem. This study was aimed at identifying a viable alternative—biopolymer-based, edible, and renewable food packaging—and succeeded in doing so. For this work, 30 films with different characteristics and properties were obtained using agar and sodium alginate as film-forming materials and glycerol for plasticization. Tests were performed, such as physical properties, microstructure, mechanical properties, microbiological characteristics, and solubility assessment, showing that edible materials can be used to package powdered products and dehydrated vegetables, or to cover fruits and vegetables, cheese slices, and sausages. These materials come from renewable resources, are easily obtained, and can be immediately applied in the food industry, thus being a viable alternative to food packaging.

scholarly journals Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2181
Author(s):  
Sneh Bangar ◽  
Sukhvinder Purewal ◽  
Monica Trif ◽  
Sajid Maqsood ◽  
Manoj Kumar ◽  
...  
Keyword(s):  
Food Packaging ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Sustainable Food ◽  
Ongoing Research ◽  
Current Review ◽  
Film Forming ◽  
Challenges And Opportunities ◽  
Potential Applicability ◽  
Preparation Techniques

The accumulation of high amounts of petro-based plastics is a growing environmental devastation issue, leading to the urgent need to innovate eco-safe packaging materials at an equivalent cost to save the environment. Among different substitutes, starch-based types and their blends with biopolymers are considered an innovative and smart material alternative for petrol-based polymers because of their abundance, low cost, biodegradability, high biocompatibility, and better-quality film-forming and improved mechanical characteristics. Furthermore, starch is a valuable, sustainable food packaging material. The rising and growing importance of designing starch-based films from various sources for sustainable food packaging purposes is ongoing research. Research on “starch food packaging” is still at the beginning, based on the few studies published in the last decade in Web of Science. Additionally, the functionality of starch-based biodegradable substances is technically a challenge. It can be improved by starch modification, blending starch with other biopolymers or additives, and using novel preparation techniques. Starch-based films have been applied to packaging various foods, such as fruits and vegetables, bakery goods, and meat, indicating good prospects for commercial utilization. The current review will give a critical snapshot of starch-based films’ properties and potential applicability in the sustainable smart (active and intelligent) new packaging concepts and discuss new challenges and opportunities for starch bio composites.

scholarly journals Emerging Trends in Pullulan-Based Antimicrobial Systems for Various Applications

2021 ◽  
Vol 22 (24) ◽  
pp. 13596
Author(s):  
Mahendra Rai ◽  
Magdalena Wypij ◽  
Avinash P. Ingle ◽  
Joanna Trzcińska-Wencel ◽  
Patrycja Golińska
Keyword(s):  
Food Packaging ◽  
Fruits And Vegetables ◽  
Multidrug Resistant ◽  
Antimicrobial Activities ◽  
Water Soluble ◽  
Water Soluble Polymer ◽  
Glycosidic Bonds ◽  
Emerging Trends ◽  
The Usa ◽  
Life Threatening

Global reports on multidrug resistance (MDR) and life-threatening pathogens such as SARS-CoV-2 and Candida cruris have stimulated researchers to explore new antimicrobials that are eco-friendly and economically viable. In this context, biodegradable polymers such as nisin, chitin, and pullulan play an important role in solving the problem. Pullulan is an important edible, biocompatible, water-soluble polymer secreted by Aureobasidium pullulans that occurs ubiquitously. It consists of maltotriose units linked with α-1,6 glycosidic bonds and is classed as Generally Regarded as Safe (GRAS) by the Food and Drug Administration (FDA) in the USA. Pullulan is known for its antibacterial, antifungal, antiviral, and antitumor activities when incorporated with other additives such as antibiotics, drugs, nanoparticles, and so on. Considering the importance of its antimicrobial activities, this polymer can be used as a potential antimicrobial agent against various pathogenic microorganisms including the multidrug-resistant (MDR) pathogens. Moreover, pullulan has ability to synthesize biogenic silver nanoparticles (AgNPs), which are remarkably efficacious against pathogenic microbes. The pullulan-based nanocomposites can be applied for wound healing, food packaging, and also enhancing the shelf-life of fruits and vegetables. In this review, we have discussed biosynthesis of pullulan and its role as antibacterial, antiviral, and antifungal agent. Pullulan-based films impregnated with different antimicrobials such as AgNPs, chitosan, essential oils, and so on, forming nanocomposites have also been discussed as natural alternatives to combat the problems posed by pathogens.

scholarly journals Modification of Polyacrylonitrile Fibers by Coupling to Thiosemicarbazones

Materials ◽  
2019 ◽  
Vol 12 (23) ◽  
pp. 3980 ◽  
Author(s):  
Yao Yao ◽  
Yonghong Liang ◽  
Rahul Navik ◽  
Xiongwei Dong ◽  
Yingjie Cai ◽  
...  
Keyword(s):  
Photoelectron Spectroscopy ◽  
Metal Ion ◽  
Food Packaging ◽  
Fruits And Vegetables ◽  
Food Product ◽  
Product Packaging ◽  
Potential Applications ◽  
Low Cytotoxicity ◽  
Metal Ion Chelation ◽  
Pan Fibers

This work reports the modification of Polyacrylonitrile (PAN) fibers by coupling to thiosemicarbazones to achieve the biological activity for the applications in the food product packaging. After modification, seven thiosemicarbazone compounds were synthesized. The as-synthesized thiosemicarbazone compounds were bonded to PAN fibers via covalent coupling, which was confirmed using Fourier transform infrared spectroscopy (FTIR), X-ray photoelectron spectroscopy (XPS) and scanning electron microscopy. The mean graft efficiency of the compounds was about 1.92%, and the antibacterial efficiency was 88.6% and 45.1% against Staphylococcus aureus (S-aureus) bacteria. All the seven thiosemicarbazone compounds exerted excellent tyrosinase activity, low cytotoxicity, excellent metal ion chelation ability, and anti-bacterial behavior against both gram-positive and negative bacteria. The mechanical properties of the fibers have been maintained without significant damage after the chemical modification. The break strength test and elongation at the break test were done to measure the fracture strength of the modified fibers. Overall, the promising properties of the modified PAN fibers show potential applications in food packaging materials for fruits and vegetables, which require long-term anti-browning effects during their transportation and storage.

scholarly journals Synergistic Antimicrobial Activities of Combinations of Vanillin and Essential Oils of Cinnamon Bark, Cinnamon Leaves and Cloves

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1406
Author(s):  
Rita Cava-Roda ◽  
Amaury Taboada-Rodríguez ◽  
Antonio López-Gómez ◽  
Ginés Benito Martínez-Hernández ◽  
Fulgencio Marín-Iniesta
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Food Packaging ◽  
Antimicrobial Effect ◽  
Antimicrobial Activities ◽  
Inhibitory Effects ◽  
Cinnamon Bark ◽  
E Coli ◽  
Pure Compounds ◽  
Main Component

Plant bioactive compounds have antimicrobial and antioxidant activities that allow them to be used as a substitute for synthetic chemical additives in both food and food packaging. To improve its sensory and bactericidal effects, its use in the form of effective combinations has emerged as an interesting possibility in the food industry. In this study, the antimicrobial activities of essential oils (EOs) of cinnamon bark, cinnamon leaves, and clove and the pure compounds vanillin, eugenol, and cinnamaldehyde were investigated individually and in combination against Listeria monocytogenes and Escherichia coli O157:H7. The possible interactions of combinations of pure compounds and EOs were performed by the two-dimensional checkerboard assay and isobologram methods. Vanillin exhibited the lowest antimicrobial activity (MIC of 3002 ppm against L. monocytogenes and 2795 ppm against E. coli O157:H7), while clove and cinnamon bark EOs exhibited the highest antimicrobial activity (402–404 against L. monocytogenes and 778–721 against E. coli O157:H7). For L. monocytogenes, pure compound eugenol, the main component of cinnamon leaves and clove, showed lower antimicrobial activity than EOs, which was attributed to the influence of the minor components of the EOs. The same was observed with cinnamaldehyde, the main component of cinnamon bark EO. The combinations of vanillin/clove EO and vanillin/cinnamon bark EO showed the most synergistic antimicrobial effect. The combination of the EOs of cinnamon bark/clove and cinnamon bark/cinnamon leaves showed additive effect against L. monocytogenes but indifferent effect against E. coli O157:H7. For L. monocytogenes, the best inhibitory effects were achieved by cinnamon bark EO (85 ppm)/vanillin (910 ppm) and clove EO (121 ppm)/vanillin (691 ppm) combinations. For E. coli, the inhibitory effects of clove EO (104 ppm)/vanillin (1006 ppm) and cinnamon leaves EO (118 ppm)/vanillin (979 ppm) combinations were noteworthy. Some of the tested combinations increased the antimicrobial effect and would allow the effective doses to be reduced, thereby offering possible new applications for food and active food packaging.

scholarly journals 3D-Printed Nanocellulose-Based Cushioning–Antibacterial Dual-Function Food Packaging Aerogel

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3543
Author(s):  
Wei Zhou ◽  
Jiawei Fang ◽  
Shuwei Tang ◽  
Zhengguo Wu ◽  
Xiaoying Wang
Keyword(s):  
3D Printing ◽  
Food Packaging ◽  
Fruits And Vegetables ◽  
Antibacterial Effect ◽  
Dual Function ◽  
Printing Technology ◽  
E Coli ◽  
3D Printing Technology ◽  
The Core ◽  
3D Printed

Cushioning and antibacterial packaging are the requirements of the storage and transportation of fruits and vegetables, which are essential for reducing the irreversible quality loss during the process. Herein, the composite of carboxymethyl nanocellulose, glycerin, and acrylamide derivatives acted as the shell and chitosan/AgNPs were immobilized in the core by using coaxial 3D-printing technology. Thus, the 3D-printed cushioning–antibacterial dual-function packaging aerogel with a shell–core structure (CNGA/C–AgNPs) was obtained. The CNGA/C–AgNPs packaging aerogel had good cushioning and resilience performance, and the average compression resilience rate was more than 90%. Although AgNPs was slowly released, CNGA/C–AgNPs packaging aerogel had an obvious antibacterial effect on E. coli and S. aureus. Moreover, the CNGA/C–AgNPs packaging aerogel was biodegradable. Due to the customization capabilities of 3D-printing technology, the prepared packaging aerogel can be adapted to more application scenarios by accurately designing and regulating the microstructure of aerogels, which provides a new idea for the development of food intelligent packaging.

scholarly journals Gıda Endüstrisinde Kitosan Filmlerin Önemi

2013 ◽  
Vol 1 (2) ◽  
pp. 79 ◽  
Author(s):  
Filiz Uçan ◽  
Hatice Aysun Mercimek
Keyword(s):  
Fruits And Vegetables ◽  
Moisture Transfer ◽  
Barrier Properties ◽  
Edible Films ◽  
Production Costs ◽  
Film Forming ◽  
Materials Used ◽  
Bacteria And Fungi ◽  
Simple Technology ◽  
Storage Times

Requirement simple technology, low production costs, lack of polluting effects and reliability in terms of health of it is the most important advantages of edible films. Chitosan that extend the shelf life of food and increase the economic efficiency of packaging materials is one of the new materials used for edible films. Chitosan was obtained by deacetylation of chitin which is the most commonly occurred polymer after cellulose in nature, in shells of arthropods such as crab, shrimp, lobster and in cell walls of some bacteria and fungi. Chitosan has the important bioactive properties such as hemostatic, bacteriostatic, fungistatic, spermicidal, anticarcinogenic, anticholesteremic, antacids, antiulcer, wound and bone healing accelerator and stimulating the immune system. As well as these features, the film forming and barrier properties of its, chitosan is made the ideal material for edible films and coatings in antimicrobial characters. Especially, in the protection of qualities and the improving storage times of fruits and vegetables, have been revealed the potential use of chitosan. The coating food with chitosan films reduces the oxygen partial pressure in the package, maintains temperature with moisture transfer between food and its environment, declines dehydration, delays enzymatic browning in fruits and controls respiration. In addition to, chitosan are also used on issues such as the increasing the natural flavour, setting texture, increasing of the emulsifying effect, stabilization of color and deacidification.

scholarly journals Smart Starch-Gelatin Films Incorporated with Curcumin

2020 ◽  
Vol 36 (6) ◽  
pp. 1088-1095
Author(s):  
Le Thi Bich Nguyet ◽  
Vinh Tien Nguyen
Keyword(s):  
Acetic Acid ◽  
Food Packaging ◽  
Gelatin Film ◽  
Film Properties ◽  
Elongation At Break ◽  
Independent Variables ◽  
Gelatin Films ◽  
Film Forming ◽  
Central Composite Experimental Design ◽  
Central Composite

In this study, we developed a starch-gelatin film incorporated with synthesized curcumin to be used as a pH-sensitive smart material for food packaging. The film-forming mixture contained five components: starch, gelatin, glycerol, acetic acid and curcumin. The interactions of the components and their effects on the film properties were investigated by using response surface methodology with central composite experimental design. The results showed impacts of the contents of these components as independent variables on tensile strength, elongation at break, Young’s modulus and solubility of the films. The contents of starch, gelatin and glycerol significantly affect these properties, while acetic acid and curcumin do not (p<0.05). Also, it was shown that the incorporation of curcumin provided the film with the capacity to sense pH changes from neutral to basic (yellow at pH ≤ 8 and orange-red at pH ≥ 9).

scholarly journals Formulation and Characterization of Antimicrobial Edible Films Based on Whey Protein Isolate and Tarragon Essential Oil

Polymers ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 1748
Author(s):  
Maria-Ioana Socaciu ◽  
Melinda Fogarasi ◽  
Cristina Anamaria Semeniuc ◽  
Sonia Ancuţa Socaci ◽  
Mihaela Ancuţa Rotar ◽  
...  
Keyword(s):  
Essential Oil ◽  
Food Packaging ◽  
Physical And Mechanical Properties ◽  
B Value ◽  
Protein Isolate ◽  
Puncture Resistance ◽  
A Value ◽  
Heat Treated ◽  
Film Forming ◽  
L Value

The effects of heat treatment and the addition of tarragon essential oil on physical and mechanical properties of films prepared with 5% whey protein isolate (WPI) and 5% glycerol were investigated in this study. Heat treatment of the film-forming solution caused increases in thickness, moisture content, swelling degree, water vapor permeability (WVP), b*-value, ΔE*-value, transmittance values in the 200–300-nm region, transparency, and puncture resistance of the film, but decreases in water solubility, L*-value, a*-value, transmittance values in the 350–800-nm region, and puncture deformation. When incorporated with tarragon essential oil, heat-treated films have the potential to be used as antimicrobial food packaging. The addition of tarragon essential oil in film-forming solution caused increases in moisture content, solubility in water, WVP, a*-value, b*-value, ΔE*-value, and transparency of the film; decreases in transmittance values in the range of 600–800 nm; and variations in swelling degree, L*-value, transmittance values in the range of 300–550 nm, puncture resistance, and puncture deformation. Nevertheless, different tendencies were noticed in UNT (untreated) and HT (heat-treated) films with regards to transparency, light transmittance, puncture resistance, and puncture deformation. Based on these findings, HT films show improved physical and mechanical properties and, therefore, are more suitable for food-packaging applications.

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