scholarly journals Use of Alginates as Food Packaging Materials

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1440
Author(s):  
Michael G. Kontominas
Keyword(s):  
Food Packaging ◽  
Fruits And Vegetables ◽  
Water Solubility ◽  
Negative Impact ◽  
Whey Proteins ◽  
Mechanical Damage ◽  
Food Product ◽  
Packaging Materials ◽  
Renewable Materials ◽  
Wide Range

Packaging mainly functions by protecting and preserving its contents. In the case of food packaging, the package protects the contained food product from (i) physical/mechanical damage; (ii) physico-chemical changes due to the effect of light, oxygen, moisture and odors; and (iii) biological changes due to the presence of microorganisms and pests; all the above parameters result in the reduction in product quality and safety. Due to the negative impact of synthetic packaging materials on the environment, research organizations as well as the food industry are currently exploring the possibility of using biodegradable and renewable materials deriving from natural sources. Such biopolymers include: proteins (whey proteins, wheat, corn and soy proteins, gelatin), lipid derivatives (waxes, acetylated triglycerides) and carbohydrates (starch, cellulose and its derivatives, carrageenan, pectin, chitosan, alginates) used in food packaging applications. Alginates are natural hydrophilic polysaccharide biopolymers mainly extracted from marine brown algae. In the form of films or coatings, they exhibit: good film-forming properties, low permeability to O2 and vapors, flexibility, water solubility and gloss while being tasteless and odorless. When combined with additives such as organic acids, essential oils, plant extracts, bacteriocins and nanomaterials, they contribute to the retention of moisture, reduction in shrinkage, retardation of oxidation, inhibition of color and texture degradation, reduction in microbial load, enhancement of sensory acceptability and minimization of cooking losses. Alginates were initially used as a coating for perishable fresh fruits and vegetables to control respiration rate, but can be applied to a wide range of foods, such as meat, poultry, seafood and cheese products, resulting in the extension of product shelf life. When used as part of the principle of active, intelligent and green packaging technologies, alginates can work synergistically to yield a multi-function food packaging system comprising the ultimate goal of food packaging technology.

scholarly journals Properties of Whey-Protein-Coated Films and Laminates as Novel Recyclable Food Packaging Materials with Excellent Barrier Properties

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Markus Schmid ◽  
Kerstin Dallmann ◽  
Elodie Bugnicourt ◽  
Dario Cordoni ◽  
Florian Wild ◽  
...  
Keyword(s):  
Whey Protein ◽  
Barrier Layer ◽  
Food Packaging ◽  
Mechanical Load ◽  
Barrier Properties ◽  
Packaging Materials ◽  
Renewable Materials ◽  
Multilayer Material ◽  
Ethylene Vinyl Alcohol ◽  
Barrier Materials

In case of food packaging applications, high oxygen and water vapour barriers are the prerequisite conditions for preserving the quality of the products throughout their whole lifecycle. Currently available polymers and/or biopolymer films are mostly used in combination with barrier materials derived from oil based plastics or aluminium to enhance their low barrier properties. In order to replace these non-renewable materials, current research efforts are focused on the development of sustainable coatings, while maintaining the functional properties of the resulting packaging materials. This article provides an introduction to food packaging requirements, highlights prior art on the use of whey-based coatings for their barriers properties, and describes the key properties of an innovative packaging multilayer material that includes a whey-based layer. The developed whey protein formulations had excellent barrier properties almost comparable to the ethylene vinyl alcohol copolymers (EVOH) barrier layer conventionally used in food packaging composites, with an oxygen barrier (OTR) of <2 [cm³(STP)/(m²d bar)] when normalized to a thickness of 100 μm. Further requirements of the barrier layer are good adhesion to the substrate and sufficient flexibility to withstand mechanical load while preventing delamination and/or brittle fracture. Whey-protein-based coatings have successfully met these functional and mechanical requirements.

scholarly journals An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3271
Author(s):  
Maricarmen Iñiguez-Moreno ◽  
Juan Arturo Ragazzo-Sánchez ◽  
Montserrat Calderón-Santoyo
Keyword(s):  
Food Industry ◽  
Food Packaging ◽  
Fruits And Vegetables ◽  
Healthy Lifestyle ◽  
Negative Impact ◽  
Composite Coatings ◽  
Barrier Properties ◽  
Edible Films ◽  
Life Extension ◽  
Natural Polymers

Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.

Advances in Using Nanotechnology Structuring Approaches for Improving Food Packaging

2020 ◽  
Vol 11 (1) ◽  
pp. 339-364 ◽  
Author(s):  
Lei Mei ◽  
Qin Wang
Keyword(s):  
Food Systems ◽  
Food Packaging ◽  
Food Product ◽  
Barrier Properties ◽  
Cellular Level ◽  
Packaging Materials ◽  
Potential Toxicity ◽  
Migration Activity ◽  
Novel Food ◽  
Food Packaging Materials

Recent advances in food packaging materials largely rely on nanotechnology structuring. Owing to several unique properties of nanostructures that are lacking in their bulk forms, the incorporation of nanostructures into packaging materials has greatly improved the performance and enriched the functionalities of these materials. This review focuses on the functions and applications of widely studied nanostructures for developing novel food packaging materials. Nanostructures that offer antimicrobial activity, enhance mechanical and barrier properties, and monitor food product freshness are discussed and compared. Furthermore, the safety and potential toxicity of nanostructures in food products are evaluated by summarizing the migration activity of nanostructures to different food systems and discussing the metabolism of nanostructures at the cellular level and in animal models.

scholarly journals Review on Polysaccharides Used in Coatings for Food Packaging Papers

Coatings ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 566 ◽  
Author(s):  
Petronela Nechita ◽  
Mirela Roman (Iana-Roman)
Keyword(s):  
Food Packaging ◽  
Negative Impact ◽  
Antimicrobial Properties ◽  
Barrier Properties ◽  
Extraction Methods ◽  
Packaging Materials ◽  
Paper Coatings ◽  
Marine Biomass ◽  
Film Forming ◽  
Packaging Paper

Paper and board show many advantages as packaging materials, but the current technologies employed to obtain adequate barrier properties for food packaging use synthetic polymers coating and lamination with plastic or aluminium foils—treatments which have a negative impact on packaging sustainability, poor recyclability and lack of biodegradability. Recently, biopolymers have attracted increased attention as paper coatings, which can provide new combinations in composite formulas to meet the requirements of food packaging. The number of studies on biopolymers for developing barrier properties of packaging materials is increasing, but only a few of them are addressed to food packaging paper. Polysaccharides are viewed as the main candidates to substitute oil-based polymers in food paper coating, due to their film forming ability, good affinity for paper substrate, appropriate barrier to gases and aroma, and positive effect on mechanical strength. Additionally, these biopolymers are biodegradable, non-toxic and act as a matrix for incorporation additives with specific functionalities for coated paper (i.e., active-antimicrobial properties). This paper presents an overview on the availability and application of polysaccharides from vegetal and marine biomass in coatings for foods packaging paper. The extraction methods, chemical modification and combination routes of these biopolymers in coatings for paper packaging are discussed.

scholarly journals Genuine and natural: the opinion of teen consumers

2017 ◽  
Vol 6 (1) ◽  
Author(s):  
Stefania Balzan ◽  
Luca Fasolato ◽  
Barbara Cardazzo ◽  
Cristiana Penon ◽  
Enrico Novelli
Keyword(s):  
Information Retrieval ◽  
Food Safety ◽  
Food Packaging ◽  
Food Preference ◽  
Fruits And Vegetables ◽  
Negative Impact ◽  
Organic Production ◽  
Natural Food ◽  
Food Label ◽  
Natural Foods

Food packaging frequently reports the terms <em>natural</em>, <em>100% natural</em> or similar. Often these indications induce consumers to purchase those products that are considered healthier and fresher. The overall goal of this study was to assess what teen consumers perceive to be genuine and natural foods. A questionnaire was distributed to the students of some high schools (lyceum, technical and professional institutes). It was completed by 349 females and 314 males with an average age of 17.6 years. Respondents are quite interested in the information on recipes, diet, beauty and food safety; websites was an important information retrieval tool. Genuine food is defined mainly as fruits and vegetables, home-made and salubrious, with less or without fat and that are good for health. Meanwhile natural is demarcated primarily by the absence of additives and manipulation or treatments (negative impact). Also fruits and vegetables and organic production are associated to natural. The existence of a natural food preference is well described and the presence on food label may could cause a wrong perceptions of healthfulness. This

scholarly journals Study of Resveratrol’s Interaction with Planar Lipid Models: Insights into Its Location in Lipid Bilayers

Membranes ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 132 ◽  
Author(s):  
Daniela Meleleo
Keyword(s):  
Lipid Bilayers ◽  
Lipid Membranes ◽  
Fruits And Vegetables ◽  
Water Solubility ◽  
Membrane Lipids ◽  
Biophysical Parameters ◽  
Beneficial Effects ◽  
Wide Range ◽  
Aging Properties ◽  
Electrophysiological Measurements

Resveratrol, a polyphenolic molecule found in edible fruits and vegetables, shows a wide range of beneficial effects on human health, including anti-microbial, anti-inflammatory, anti-cancer, and anti-aging properties. Due to its poor water solubility and high liposome-water partition coefficient, the biomembrane seems to be the main target of resveratrol, although the mode of interaction with membrane lipids and its location within the cell membrane are still unclear. In this study, using electrophysiological measurements, we study the interaction of resveratrol with planar lipid membranes (PLMs) of different composition. We found that resveratrol incorporates into palmitoyl-oleoyl-phosphatidylcholine (POPC) and POPC:Ch PLMs and forms conductive units unlike those found in dioleoyl-phosphatidylserine (DOPS):dioleoyl-phosphatidylethanolamine (DOPE) PLMs. The variation of the biophysical parameters of PLMs in the presence of resveratrol provides information on its location within a lipid double layer, thus contributing to an understanding of its mechanism of action.

scholarly journals Development of Banana Edible Film and Assessment of Physicochemical Properties

2019 ◽  
pp. 1-6
Author(s):  
Jyoti Kumari Tak ◽  
Shashi Jain
Keyword(s):  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Food Packaging ◽  
Water Solubility ◽  
Low Cost ◽  
Food Product ◽  
Packaging Material ◽  
Edible Film ◽  
Banana Peel ◽  
Surface Reflection

Aim of Study: In today’s generation there is a need of biodegradable packaging material to overcome the diseases due to synthetic food packaging. Edible packaging is produced from renewable natural sources and can increase the shelf life of food product. In particular banana peel is abundantly present in nature, loaded with ample nutrients, renewable and low cost. Hence the research aimed to develop edible film from banana peel. Study Design: Experimental design Place and duration of study: Department of Food Science and Nutrition, College of Community and Applied Sciences, MPUAT, Udaipur, from January 2017 to August 2019. Methodology: For film production acetic acid and glycerol was added in solution to provide the better gelatinization, transparency and flexibility of film. The developed film was assessed for its physicochemical properties such as thickness, density, transparency, tensile strength, elongation at break, water solubility, surface reflection spectra and appearance. Moreover sensory evaluation of films was also conducted to know the acceptability of film using nine point hedonic scale. Results: After the various trials edible film was successfully developed from banana peels and developed banana film was found to have desirable properties as a packaging material. Results of sensory evaluation showed that film was neither liked nor disliked by panel members.       Conclusion: A non harmful and environment friendly edible film can be developed from the banana peel which will be beneficial for industrial use as a food packaging material. Moreover further researches are needed to bring this film from laboratory to consumer market.

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 Extrusion Technology: A Tool for Value Addition to Food By-Products and Wastes

2021 ◽  
pp. 39-58
Author(s):  
T. A. Dendegh ◽  
B. M. Yelmi ◽  
M. J. B. Abdullahi
Keyword(s):  
Food Processing ◽  
Fruits And Vegetables ◽  
Negative Impact ◽  
Raw Materials ◽  
Past Research ◽  
Grape Pomace ◽  
Value Addition ◽  
Wide Range ◽  
Extrusion Technology ◽  
By Products

The food processing industry generates an immense amount of waste and by-products, which leads to major concerns about the environment. However, most of these wastes, such as plant-derived by-products, are still nutritionally adequate for use in food manufacturing processes. Extrusion technology has brought rapid transformation, new research ideas, opportunities and innovations in the food processing industries. Owing to its versatile nature and many advantages it has over other types of processing methods, a wide range of food raw materials could be processed conveniently which are microbiologically safe and also retain nutrients under carefully selected conditions. It is effluents free during processing; therefore, has no negative impact on the environment and fewer worries about waste or effluent disposal. It has been shown by many authors how extrusion technology is applied to process safe and convenient food products from industrial by-products and waste generated during processing. By-products such as bran, grits, hulls, grape pomace, carrot pomace, apple pomace, were combined or formulated with other food such as corn amongst others to make products like biscuits, pasta amongst using extrusion technology. This is carried out under a controlled process and system parameters to ensure the best product quality. Additionally, anti-nutritional factors present in some of these by-products can be minimized by the extrusion process for use as a food additive or in the formulation of balanced foods. This review features the past research on the value addition process by extrusion to food processing by-products and wastes from fruits and vegetables, cereals and pulses and oilseed (cakes) processing amongst others.

scholarly journals FILMES BIODEGRADÁVEIS DE PROTEÍNAS DO SORO DE LEITE COM PH 6,7 COMO EMBALAGEM DE BISCOITOS

2017 ◽  
Vol 13 (Especial 2) ◽  
pp. 213-221
Author(s):  
Alessandra Cristina Tomé ◽  
Dayana Silva Batista Soares ◽  
Ellen Godinho Pinto ◽  
Taysa Martins de Oliveira
Keyword(s):  
Water Solubility ◽  
Raw Materials ◽  
Whey Proteins ◽  
Mechanical Damage ◽  
Main Function ◽  
Protein Concentrate ◽  
Biodegradable Films ◽  
Biodegradable Material ◽  
Casting Method ◽  
Materials Used

The package's main function is to maintain the integrity of the product, protecting it from mechanical damage, loss and gain moisture. Most packaging is made of non biodegradable material and nonrenewable promoting great environmental impact. Among the raw materials used in the preparation of biodegradable films are the whey proteins. Therefore, it is aimed, with this study, produce biodegradable films protein concentrate base bovine whey and evaluate the application efficiency of these films as packaging for cookies. The films were prepared by casting method and characterized with respect to thickness, color, opacity, water solubility and scanning electron microscopy of the surface. The films had OP ≤ 17.76 ± 0.45, L * ≥ 81.93 ± 0.33, a * ≤ 1.26 ± 0.25, b * ≥ 21.70 ± 0.95, C * ≥ 21 , 73 ± 0.43, h * ≥ 1.49 ± 0.01 indicating to be translucent with yellowish coloration. The surface of the films had a homogeneous appearance. The solubility of the films did not exceed the percentage of 29.17 ± 4.81. Whey proteins have been shown to be an excellent alternative for the production of biodegradable films.

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