scholarly journals Development and Characterization of Semi-Refined Iota Carrageenan/SiO2-ZnO Bionanocomposite Film with the Addition of Cassava Starch for Application on Minced Chicken Meat Packaging

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2776
Author(s):  
Danar Praseptiangga ◽  
Dea Widyaastuti ◽  
Camellia Panatarani ◽  
I Made Joni
Keyword(s):  
Food Packaging ◽  
Water Solubility ◽  
Water Vapor Permeability ◽  
Cassava Starch ◽  
Chicken Meat ◽  
Vapor Permeability ◽  
Weight Percentage ◽  
Bionanocomposite Films ◽  
Meat Packaging ◽  
Film Characteristics

In the current study, film based on semi-refined ι-carrageenan/cassava starch (SRiC/CS) incorporated with SiO2-ZnO nanoparticles was fabricated and characterized to deal with serious environmental problems resulting from plastic packaging materials. This study aimed to evaluate film properties with the variation of SRiC/CS proportions of bionanocomposite films for application to minced chicken meat packaging. Increasing CS portion contributed to increased transparency, reduced surface roughness, and decreased mechanical properties of films. The variable significantly (p < 0.05) increased the water vapor permeability (WVP) and reduced the water solubility of films. The incorporation of the nanoparticles significantly (p < 0.05) increased UV screening, decreased WVP, and enhanced the antimicrobial activity of films. Furthermore, the substitution of 0.5 wt% (weight percentage) CS provided the best film characteristics. Based on the color and the total volatile base nitrogen (TVBN) results, SRiC film incorporated with the nanoparticles preserved minced chicken quality up to six days. Thus, the developed films are desirable for biodegradable food packaging.

scholarly journals Design of Alginate-Based Bionanocomposites with Electrical Conductivity for Active Food Packaging

2021 ◽  
Vol 22 (18) ◽  
pp. 9943
Author(s):  
Zélia Alves ◽  
Nuno M. Ferreira ◽  
Sónia Mendo ◽  
Paula Ferreira ◽  
Cláudia Nunes
Keyword(s):  
Electrical Conductivity ◽  
Food Packaging ◽  
Water Solubility ◽  
Water Vapor Permeability ◽  
Antibacterial Activities ◽  
Vapor Permeability ◽  
Active Food Packaging ◽  
Bionanocomposite Films ◽  
Food Sterilization ◽  
Packaged Food

Bionanocomposite materials have been designed as a promising route to enhance biopolymer properties, especially for food packaging application. The present study reports the preparation of bionanocomposite films of alginate with different loadings of pure reduced graphene oxide (rGO) or of mixed zinc oxide-rGO (ZnO-rGO) fillers by solvent casting. Sepiolite is used to make compatible rGO with the hydrophilic matrix. The addition of fillers to alginate matrix maintains the low water solubility promoted by the calcium chloride treatment, and, additionally, they demonstrate a weaker mechanical properties, and a slight increase in water vapor permeability and wettability. Due to the properties of ZnO-rGO, the alginate bionanocomposites show an increase of electrical conductivity with the increase of filler content. While the highest electrical conductivity (0.1 S/m) is achieved by the in-plane measurement, it is in the through-plane measurement the remarkable enhancement of almost 30 times greater than the alginate film. With 50% of ZnO-rGO filler, the bionanocomposites present the highest antioxidant and antibacterial activities. The combination of electrical conductivity with bioactive properties makes these films promising not only to extend food shelf-life but also to allow packaged food sterilization at low temperature.

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

Molecules ◽  
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.

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

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.

scholarly journals Development of seaweed-based bamboo microcrystalline cellulose films intended for sustainable food packaging applications

BioResources ◽  
2019 ◽  
Vol 14 (2) ◽  
pp. 3389-3410 ◽  
Author(s):  
D. Hermawan ◽  
Tze Kiat Lai ◽  
Shima Jafarzadeh ◽  
Deepu A. Gopakumar ◽  
Hasan M. ◽  
...  
Keyword(s):  
Microcrystalline Cellulose ◽  
Food Packaging ◽  
Water Solubility ◽  
Moisture Absorption ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Absorption Capacity ◽  
Vapor Permeability ◽  
Sustainable Food ◽  
Cellulose Films

Seaweed bio-composite films with different proportion of Lemang and Semantan bamboo microcrystalline cellulose (MCC) were fabricated via solvent casting. The seaweed/MCC composite films were flexible, transparent, and slightly yellow. The MCC particles further enhanced mechanical properties and opacity of films. The thermal stability of seaweed films was moderately improved upon addition of bamboo MCC particles. Bamboo MCC was found to be comparable to commercial MCC in reducing the water vapor permeability (WVP), water solubility (WS), and moisture absorption capacity (MSC) of seaweed films. The tensile strength (TS) of seaweed films was increased by 20 to 23% with addition of up to 5% MCC particles. In addition, bamboo MCC efficiently reduced the WVP of seaweed films comparable to commercial MCC particles. The WS of seaweed films was decreased by 10 to 19% with addition of 1% MCC particles loading. Lemang bamboo MCC (SB-MCC) was remarkably reduced the moisture absorption capacity (MAC) of films up to 25% with inclusion of only 1% MCC. Morphological analysis via Scanning Electron Microscopy (SEM) confirmed that there was homogeneous dispersion of MCC particles in the films. MCC particles improved the mechanical, thermal, and optical properties of seaweed films making them more suitable for food packaging applications.

scholarly journals Physico-Mechanical and Antibacterial Properties of PLA/TiO2 Composite Materials Synthesized via Electrospinning and Solution Casting Processes

Coatings ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 525 ◽  
Author(s):  
Shiyi Feng ◽  
Feng Zhang ◽  
Saeed Ahmed ◽  
Yaowen Liu
Keyword(s):  
Water Vapor ◽  
Food Packaging ◽  
Water Solubility ◽  
Antibacterial Properties ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Solution Casting ◽  
Water Contact ◽  
E Coli ◽  
Composites Materials

In this study, PLA/TiO2 composites materials were prepared via electrospinning and solution casting processes. By testing the mechanical properties, water contact angle, water vapor permeability, and solubility of the composite nanofibers and films, the comprehensive performances of the two types of nanocomposites were analyzed. The results show that maximum tensile strengths of 2.71 ± 0.11 MPa and 14.49 ± 0.13 MPa were achieved for the nanofibers and films at a TiO2 content of 0.75 wt.%. Moreover, the addition of TiO2 significantly cut down the water vapor transmittance rate of the nanofibers and films while significantly improving the water solubility. Further, the antibacterial activity increased under UV-A irradiation for a TiO2 nanoparticle content of 0.75 wt.%, and the nanofiber and films exhibited inhibition zones of 4.86 ± 0.50 and 3.69 ± 0.40 mm for E. coli, and 5.98 ± 0.77 and 4.63 ± 0.45 mm for S. aureus, respectively. Overall, the performance of the nanofiber was better than that of the film. Nevertheless, both the nanocomposite membranes satisfied the requirements of food packaging materials.

Chitosan-based films reinforced with cellulose nanofibrils isolated from Euterpe oleraceae MART

2021 ◽  
Vol 12 (1-2) ◽  
pp. 46-59
Author(s):  
DG Braga ◽  
PGF Bezerra ◽  
ABFD Lima ◽  
HA Pinheiro ◽  
LG Gomes ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Modulus Of Elasticity ◽  
Water Solubility ◽  
Mechanical Performance ◽  
Cellulose Nanofibrils ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Water Vapor Absorption ◽  
Bionanocomposite Films

The use of local raw materials for the production of biodegradable films can simultaneously contribute to the development of the Amazon and global sustainability. This work aimed to evaluate the physical and mechanical performance of chitosan-based bionanocomposite films reinforced with different loads of cellulose nanofibrils obtained from açaí ( Euterpe oleraceae Mart.) under two nanofibrillation degrees. Nanofibrils were obtained by 3 and 21 passages in a grinder defibrillator. The films were produced by casting with nanofibril reinforcement at 5 wt.%, 10 wt.%, 15 wt.%, and 20 wt.%. The increase in the nanofibril level and nanofibrillation degree reduced water vapor absorption (75.20% to 51.93%), water solubility (28.33% to 17.91%), and density (0.87 g.cm−3 to 0.61 g.cm−3). The water vapor permeability decreased with higher nanofibril loads for both 3-pass (47.30% to 43.61%) and 21-pass (49.82% to 44.48%) reinforced films, but not with nanofibrillation degree. The increase in 3-pass nanofibril level decreased tensile strength (8.18 MPa to 7.88 MPa), modulus of elasticity (867.62 MPa to 670.02 MPa) and elongation at break (0.02 mm.mm−1 to 0.01 mm.mm−1). However, the opposite effect happened to 21-pass nanofibrils, with increases from 9.16 MPa to 9.73 MPa and from 502.00 MPa to 1119.62 MPa for tensile strength and modulus of elasticity, respectively. Meanwhile, the maximum elongation at rupture did not vary. It was concluded that chitosan-based bionanocomposite films reinforced with 20 wt.% of 21-pass nanofibril were more resistant, except for water vapor permeability. Adding coarser nanofibrils enhanced this property. The 3-pass nanofibrils reinforcement enables water solubility, which benefits other packaging applications.

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

Foods ◽  
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.

scholarly journals Edible Chitosan Films and Their Nanosized Counterparts Exhibit Antimicrobial Activity and Enhanced Mechanical and Barrier Properties

Molecules ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 127 ◽  
Author(s):  
Laidson Gomes ◽  
Hiléia Souza ◽  
José Campiña ◽  
Cristina Andrade ◽  
António Silva ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Food Packaging ◽  
Water Solubility ◽  
Chitosan Nanoparticles ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Vapor Permeability ◽  
Blend Films ◽  
Color Changes

Chitosan and chitosan-nanoparticles were combined to prepare biobased and unplasticized film blends displaying antimicrobial activity. Nanosized chitosans obtained by sonication for 5, 15, or 30 min were combined with chitosan at 3:7, 1:1, and 7:3 ratios, in order to adjust blend film mechanical properties and permeability. The incorporation of nanosized chitosans led to improvements in the interfacial interaction with chitosan microfibers, positively affecting film mechanical strength and stiffness, evidenced by scanning electron microscopy. Nanosized or blend chitosan film sensitivity to moisture was significantly decreased with the drop in biocomposite molecular masses, evidenced by increased water solubility and decreased water vapor permeability. Nanosized and chitosan interactions gave rise to light biobased films presenting discrete opacity and color changes, since red-green and yellow-blue colorations were affected. All chitosan blend films exhibited antimicrobial activity against both Gram-positive and Gram-negative bacteria. The performance of green unplasticized chitosan blend films displaying diverse morphologies has, thus, been proven as a potential step towards the design of nontoxic food packaging biobased films, protecting against spoilage microorganisms, while also minimizing environmental impacts.

Physical and Barrier Properties of Polylactic Acid/Halloysite Nanotubes-Titanium Dioxide Nanocomposites

2021 ◽  
Vol 1021 ◽  
pp. 280-289
Author(s):  
Abdulkader M. Alakrach ◽  
Awad A. Al-Rashdi ◽  
Mohamed Khalid Al-Omar ◽  
Taha M. Jassam ◽  
Sam Sung Ting ◽  
...  
Keyword(s):  
Water Vapor ◽  
Food Packaging ◽  
Water Solubility ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Halloysite Nanotubes ◽  
Nanocomposite Films ◽  
Vapor Permeability ◽  
Water Contact ◽  
Film Density

In this study, PLA/TiO2 and PLA/HNTs-TiO2 nanocomposites films were fabricated via solution casting method. By testing the film density, solubility, water contact angle and water vapor permeability, the PLA nanocomposite films, the comprehensive performances of the nanocomposites were analysed. The outcomes demonstrated that maximum film density of PLA/TiO2 and PLA/HNTs-TiO2 nanocomposites films increased gradually with the increasing of nanofiller loadings. Moreover, the incorporation of TiO2 and HNTs-TiO2 significantly decreased the water vapor transmittance rate of the nanocomposite films with a slight priority to the addition of HNTs-TiO2, the water solubility was significantly improved with the addition of both nanofillers. Furthermore, the barrier properties were developed with the addition of both TiO2 and HNTs-TiO2 especially after the addition of low nanofiller loadings. Overall, the performance of the PLA/HNTs-TiO2 nanocomposite films was better than that PLA/TiO2 film. Nevertheless, both of the PLA nanocomposite samples achieved the requests of food packaging applications.

scholarly journals Development and Characterization of Pectin Films with Salicornia ramosissima: Biodegradation in Soil and Seawater

Polymers ◽  
2021 ◽  
Vol 13 (16) ◽  
pp. 2632
Author(s):  
Daniela G. M. Pereira ◽  
Jorge M. Vieira ◽  
António A. Vicente ◽  
Rui M. S. Cruz
Keyword(s):  
Food Packaging ◽  
Water Solubility ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Elongation At Break ◽  
Control Film ◽  
Salicornia Ramosissima ◽  
Heterogeneous Microstructures ◽  
Biodegradation In Soil

Pectin films were developed by incorporating a halophyte plant Salicornia ramosissima (dry powder from stem parts) to modify the film’s properties. The films’ physicomechanical properties, Fourier-transform infrared spectroscopy (FTIR), and microstructure, as well as their biodegradation capacity in soil and seawater, were evaluated. The inclusion of S. ramosissima significantly increased the thickness (0.25 ± 0.01 mm; control 0.18 ± 0.01 mm), color parameters a* (4.96 ± 0.30; control 3.29 ± 0.16) and b* (28.62 ± 0.51; control 12.74 ± 0.75), water vapor permeability (1.62 × 10−9 ± 1.09 × 10−10 (g/m·s·Pa); control 1.24 × 10−9 ± 6.58 × 10−11 (g/m·s·Pa)), water solubility (50.50 ± 5.00%; control 11.56 ± 5.56%), and elongation at break (5.89 ± 0.29%; control 3.91 ± 0.62%). On the other hand, L* (48.84 ± 1.60), tensile strength (0.13 ± 0.02 MPa), and Young’s modulus (0.01 ± 0 MPa) presented lower values compared with the control (L* 81.20 ± 1.60; 4.19 ± 0.82 MPa; 0.93 ± 0.12 MPa), while the moisture content varied between 30% and 45%, for the film with S. ramosissima and the control film, respectively. The addition of S. ramosissima led to opaque films with relatively heterogeneous microstructures. The films showed also good biodegradation capacity—after 21 days in soil (around 90%), and after 30 days in seawater (fully fragmented). These results show that pectin films with S. ramosissima may have great potential to be used in the future as an eco-friendly food packaging material.

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