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

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.

Download Full-text

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.

Download Full-text

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 ◽

10.3390/foods10112776 ◽

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.

Download Full-text

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

Molecules ◽

10.3390/molecules26092569 ◽

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.

Download Full-text

Arrowroot Starch-Based Films Incorporated With a Carnauba Wax Nanoemulsion, Cellulose Nanocrystals, and Essential Oils: a New Functional Material for Food Packaging Applications

10.21203/rs.3.rs-271384/v1 ◽

2021 ◽

Author(s):

Josemar Gonçalves de Oliveira Filho ◽

Beatriz Regina Albiero ◽

Lavínia Cipriano ◽

Carmen Cris de Oliveira Nobre Bezerra ◽

Fernanda Campos Alencar Oldoni ◽

...

Keyword(s):

Water Vapor ◽

Essential Oils ◽

Cellulose Nanocrystals ◽

Food Packaging ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Mentha Spicata ◽

Carnauba Wax ◽

Active Food Packaging ◽

Arrowroot Starch

Abstract Arrowroot starch (AA)-based films incorporated with a carnauba wax nanoemulsion (CWN), cellulose nanocrystals (CNCs), and essential oils (EOs) from Mentha spicata (MEO) and Cymbopogon martinii (CEO) were produced using the casting technique and then characterized in terms of their water barrier, tensile, thermal, optical, and microstructural properties and in vitro antifungal activity against Rhizopus stolonifer and Botrytis cinerea. Whereas the incorporation of CNCs decreased the moisture content and water vapor permeability of the AA/CWN/CNC film, the additional incorporation of either EO decreased the transparency and affected the microstructure of the AA/CWN/CNC/EO nanocomposites. MEO and CEO incorporation improved the thermal stability of the films and provided excellent protection against fruit-spoiling fungi. Because of their excellent barrier properties against fungal growth, water vapor permeability, and ultraviolet and visible light, these AA/CWN/CNC/EO films have promising potential for application as active food packaging or coating materials.

Download Full-text

Antioxidant, Antibacterial, Water Binding Capacity and Mechanical Behavior of Gelatin-Ferula Oil Film as a Wound Dressing Material

Galen Medical Journal ◽

10.31661/gmj.v4i2.277 ◽

2015 ◽

Vol 4 (2) ◽

pp. 103-14

Author(s):

Gholamreza Kavoosi ◽

Amin Shakiba ◽

Mahmood Ghorbani ◽

Seyed Mohammad Mahdi Dadfar ◽

Amin Mohammadi Purfard

Keyword(s):

Water Vapor ◽

Wound Dressing ◽

Water Solubility ◽

Water Vapor Permeability ◽

Antibacterial Activities ◽

Gelatin Film ◽

Vapor Permeability ◽

Elongation At Break ◽

Gelatin Films ◽

Water Swelling

Background: Development of biodegradable and biocompatible films based on protein polymer with strong antioxidant and antibacterial activities has gradually obtained extensive concern in the world. In this study, the improvement of gelatin film properties incorporated with Ferula assa-foetida essential oil (FAO) as a potential antioxidant/antibacterial wound dressing film was investigated. Materials and Methods: Gelatin films were prepared from gelatin solutions (10% w/v) containing different concentration of FAO. The effect of FAO addition on water solubility, water swelling, water vapor permeability, mechanical behavior, light barrier properties as well as antioxidant and antibacterial activities of the films were examined. Results: Water solubility, water swelling and water vapor permeability for pure gelatin films were 29 ± 1.6%, 396 ± 8%, 0.23 ± 0.018 g.mm/m2.h, respectively. Incorporation of FAO into gelatin films caused a significant decrease in swelling and increase in solubility and water vapor permeability. Tensile strength, elastic modulus and elongation at break for pure gelatin films were 4.2 ± 0.4 MPa, 5.8 ± 4.2 MPa, 128 ± 8 %, respectively. Incorporation of FAO into gelatin films caused a significant decrease in tensile strength and elastic modulus and increase in elongation at break of the films. Gelatin film showed UV-visible light absorbance ranging from 280 to 480 nm with maximum absorbance at 420 nm. Gelatin/FAO films also exhibited excellent antioxidant ad antimicrobial activities. Conclusions: Our results suggested that gelatin/FAO films could be used as active films due to their excellent antioxidant and antimicrobial features for different biomedical applications including wound-dressing materials.[GMJ.2015;4(2):103-14]

Download Full-text

Physical Properties of Composite Films from Tilapia Skin Collagen with Pachyrhizus Starch and Rambutan Peel Phenolics

Marine Drugs ◽

10.3390/md17120662 ◽

2019 ◽

Vol 17 (12) ◽

pp. 662

Author(s):

Yongliang Zhuang ◽

Shiyan Ruan ◽

Hanghang Yao ◽

Yun Sun

Keyword(s):

Tensile Strength ◽

Physical Properties ◽

Food Packaging ◽

Composite Films ◽

Water Vapor Permeability ◽

Amorphous Structure ◽

Vapor Permeability ◽

Scanning Calorimetry ◽

Active Food Packaging ◽

Skin Collagen

Different composite films composed of tilapia skin collagen (TSC) with Pachyrhizus starch (PS) or rambutan peel phenolics (RPP) were prepared, and the physical properties of these films were determined. The effects of PS and RPP on TSC films were investigated, and our results indicated that PS and RPP could improve the physical properties of TSC films. Opacity and film thickness showed an enhanced trend with increasing PS and RPP contents in TSC films, whereas solubility in water, elongation-at-break (EAB), and water vapor permeability (WVP) showed declining trends. TSC film with 10% PS and 0.5% RPP had the highest tensile strength, and the tensile strength dropped drastically when the content of PS and RPP increased. The light transmittances of the films could decrease with the incorporation of PS and RPP. Differential scanning calorimetry (DSC) demonstrated that the addition of PS and RPP improved the thermal stability of TSC films. In addition, X-ray diffraction indicated that the crystallinity of the films decreased and the amorphous structure of the films tended to become more complex with the addition of PS and RPP. As shown by fourier transform infrared spectroscopy (FTIR) analysis, PS and RPP can strongly interact with TSC, resulting in a modification of its structure. Scanning electron microscope (SEM) analysis showed that there was a good compatibility between TSC, PS, and RPP. The results indicated that TSC film incorporated with 10% PS and 0.5% RPP was an effective method for improve the physical properties of the film. TSC–PS–RPP composite films can be used not only in biomedical applications, but also as active food packaging materials.

Download Full-text

Physical Properties of Chitosan Edible Films Incorporated with Essential Oil Monomers

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.550-553.993 ◽

2012 ◽

Vol 550-553 ◽

pp. 993-999 ◽

Cited By ~ 1

Author(s):

Yun Bin Zhang ◽

Jun Peng

Keyword(s):

Mechanical Properties ◽

Essential Oil ◽

Physical Properties ◽

Water Solubility ◽

Water Vapor Permeability ◽

Antibacterial Activities ◽

Edible Films ◽

Vapor Permeability ◽

Monomer Content ◽

Chitosan Films

In this study, physical properties of chitosan edible films incorporated with essential oil monomers were tested. Emulsifying nature of chitosan could be combined essential oil monomer forming emulsions, hence homogeneous, thin and pale yellow membranes were achieved. With different of the essential oil monomer content, the nature of the films had undergone a drastic change. Water-solubility and water vapor permeability of chitosan edible films reduced when essential oil monomers concentration increased. All the mechanical properties(tensile strength and elongation) increased when essential oil monomers concentration gradual increased. Compared with single chitosan films, essential oil-chitosan films have been greatly enhanced their mechanical properties and antibacterial activities.

Download Full-text

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.

Download Full-text

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

BioResources ◽

10.15376/biores.14.2.3389-3410 ◽

2019 ◽

Vol 14 (2) ◽

pp. 3389-3410 ◽

Cited By ~ 1

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.

Download Full-text

Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (Pimpinella anisum) for Food Applications

Polymers ◽

10.3390/polym13213791 ◽

2021 ◽

Vol 13 (21) ◽

pp. 3791

Author(s):

Negin Noori ◽

Ali Khanjari ◽

Mohammadreza Rezaeigolestani ◽

Ioannis K. Karabagias ◽

Sahar Mokhtari

Keyword(s):

Lactic Acid ◽

Essential Oil ◽

Food Packaging ◽

Water Vapor Permeability ◽

Principal Component ◽

Poly Lactic Acid ◽

Vapor Permeability ◽

Dependent Manner ◽

Concentration Dependent Manner ◽

Active Food Packaging

Among the main biodegradable food packaging materials, poly-lactic acid (PLA) is a commercially successful polymer used notably in the food packaging industry. In this study, active PLA films containing different percentage of anise essential oil (AE) (0, 0.5, 1 and 1.5% v/v) were developed, and characterized by physical, mechanical and antibacterial analysis. Based on physical examinations, thermal stability of PLA/AE films was greater than the neat PLA film, and the minimum water vapor permeability (WVP) was recorded for PLA/0.5AE film (1.29 × 10 11 g/m s), while maximum WVP was observed for PLA/1.5AE (2.09 × 1011 g/m s). Moreover, the lightness and yellowness of the composites were decreased by the addition of AE. For the PLA composites with 1.5% AE, the tensile strength decreased by 35% and the elongation break increased by 28.09%, comparing to the pure PLA. According to the antibacterial analysis, the minimum inhibitory concentrations of PLA/AE film were 5 to 100 mg/mL and the active composite could create visible inhibition zones of 14.2 to 19.2 mm. Furthermore, the films containing AE inhibited L. monocytogenes and V. parahaemolyticus in a concentration-dependent manner. The confirmation of the success of the incorporation of EOs into the PLA films was further evaluated using principal component analysis, where positive results were obtained. In this context, our findings suggest the significant potency of AE to be used as an antibacterial agent in active food packaging.

Download Full-text