Decolorization of a Corn Fiber Arabinoxylan Extract and Formulation of Biodegradable Films for Food Packaging

Corn fiber from the corn starch industry is a by-product produced in large quantity that is mainly used in animal feed formulations, though it is still rich in valuable components, such as arabinoxylans, with proven film-forming ability. During arabinoxylans’ recovery under alkaline extraction, a dark-colored biopolymer fraction is obtained. In this work, a purified arabinoxylan extract from corn fiber with an intense brownish color was decolorized using hydrogen peroxide as the decolorizing agent. Biodegradable films prepared by casting the decolorized extract exhibited a light-yellow color, considered more appealing, envisaging their application in food packaging. Films were prepared with glycerol as plasticizer and citric acid as cross-linker. Although the cross-linking reaction was not effective, films presented antioxidant activity, a water vapor permeability similar to that of non-decolorized films, and other polysaccharides’ and mechanical properties that enable their application as packaging materials of low-water-content food products.

Download Full-text

Preparation and Characterization of Corn Starch-Nanodiamond Composite Films

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.469.156 ◽

2013 ◽

Vol 469 ◽

pp. 156-161 ◽

Cited By ~ 8

Author(s):

Hong Pan ◽

Dan Xu ◽

Qin Liu ◽

Hui Qing Ren ◽

Min Zhou

Keyword(s):

Water Vapor ◽

Food Packaging ◽

Corn Starch ◽

Composite Films ◽

Water Vapor Permeability ◽

Nanocomposite Films ◽

Vapor Permeability ◽

Ft Ir ◽

Loading Amount ◽

Physical Blending

Starch-based nanocomposite films were fabricated by the incorporation of different amounts of nanodiamond (ND) particles. These films were characterized by SEM, FT-IR, TGA, tensile testing and water vapor permeability measurement. It was observed that at low loadings, ND dispersed well in starch matrix. However, as the loading amount increased, aggregates as large as several micrometers appeared. The physical blending of ND with starch didnt change the thermal degradation mechanisms of starch films, only increased the char residues. As the ND loading increased, the tensile strength of composite films increased but the elongation at break decreased. However, the water vapor permeability increased as the loading of ND increased due to the increased microspores in films. With further modifications, ND may be considered as a novel of biocompatible nanofillers for reinforcement of biopolymers for food packaging applications.

Download Full-text

Development of Biodegradable Films Based on Durian Seed Starch

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.506.311 ◽

2012 ◽

Vol 506 ◽

pp. 311-314 ◽

Cited By ~ 3

Author(s):

W. Pimpa ◽

C. Pimpa ◽

P. Junsangsree

Keyword(s):

Mechanical Properties ◽

Water Vapor ◽

Food Processing ◽

Corn Starch ◽

Water Vapor Permeability ◽

Cassava Starch ◽

Raw Material ◽

Vapor Permeability ◽

Biodegradable Films ◽

Durian Seed

Fresh durian seed consists largely of starch and can be considered such a suitable raw material for producing biodegradable films. The aim of this work was to develop biodegradable films based on durian seed starch (DSS) and to characterize their water barrier, microscopic and mechanical properties. DSS films were prepared by casting with glycerol as plasticizer. Corn starch and cassava starch, commonly used in food processing, were chosen to prepare films and compare their properties to the DSS-based films. Using a second biopolymer, carboxymethyl cellulose (CMC), in the DSS based composite has been studied as a strategy to improve their important properties. Water vapor permeability and elongation values were improved significantly (p<0.05) when 5% (w/w DSS) CMC was incorporated. Therefore, preparing biodegradable films from DSS is a new alternative for using this raw material which is sometimes much cheaper than commercial starches

Download Full-text

Impact of Olive Extract Addition on Corn Starch-Based Active Edible Films Properties for Food Packaging Applications

Foods ◽

10.3390/foods9091339 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1339

Author(s):

Arantzazu Valdés García ◽

Olga B. Álvarez-Pérez ◽

Romeo Rojas ◽

Cristobal N. Aguilar ◽

María Carmen Garrigós

Keyword(s):

Food Packaging ◽

Corn Starch ◽

Radical Scavenging ◽

Water Vapor Permeability ◽

Edible Films ◽

Total Phenolic ◽

Vapor Permeability ◽

Antioxidant Power ◽

Casting Technique ◽

By Products

Active edible films based on corn starch containing glycerol as a plasticizer and an olive extract obtained from Spanish olive fruit (Olea europaea) by-products (olive extract; OE) at different concentrations (0, 0.05, 0.1 and 0.2 wt%) were prepared by using the casting technique and further solvent-evaporation. OE showed high total phenolic and flavonoids contents and antioxidant activity, which was evaluated by using three different methods: free radical scavenging assay by (1,1-dipheny l-2-picrylhydrazyl) DPPH, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ABTS radical inhibition and ferric reducing antioxidant power (FRAP). The incorporation of OE into the corn starch/glycerol matrix underlined the antioxidant potential and antimicrobial effect against E. coli and S. aureus of these novel active films, being noticeable for films added with 0.2 wt% OE. The developed active films showed a clear thermo-oxidative stability improvement with OE incorporation, in particular at 0.2 wt% loading with an increase of around 50 °C in the initial degradation temperature (Tini) and oxidation onset temperature (OOT). The functional properties of control films were also improved with OE addition resulting in a decrease in Young’s modulus, elongation at break, shore D hardness and water vapor permeability. The present work suggested the potential of the developed corn starch-based edible films as low-price and sustainable food packaging systems to prevent the oxidative deterioration of packaged foodstuff while reducing also the generation of olive by-products.

Download Full-text

Development of shrimp-based chitosan film and assessment of its mechanical, barrier and antimicrobial properties

E3S Web of Conferences ◽

10.1051/e3sconf/202017004003 ◽

2020 ◽

Vol 170 ◽

pp. 04003

Author(s):

Jagruti Jankar ◽

Yogesh Nagargoje ◽

Yogita Chavan ◽

Jaydevi Jankar ◽

Akshay Kumar Sahoo

Keyword(s):

Food Packaging ◽

Antimicrobial Properties ◽

Chitosan Film ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Biodegradable Films ◽

Percent Elongation ◽

Maximum Resistance ◽

Cent Concentration ◽

Mechanical Barrier

You Utilization of biodegradable films is a need of food packaging industries in order to reduce the hazards related to plastic use and to extend the food’s shelf life. Various polysaccharides are in use for the purpose of making the films. In this research, chitosan based films were developed and its mechanical, barrier and antimicrobial properties were checked to fulfill the packaging requirements. Chitosan was extracted from shrimp waste and films were produced using 0.5-2 per cent concentrations. At ambient temperature, specific characteristics such as mechanical, barrier, and antimicrobial analysis were performed at an interval of two days. Among all, the films with 2 per cent chitosan showed best results in terms of tensile strength, thickness and percent elongation. Also, the films exhibited maximum resistance to water vapor permeability. The extracted chitosan at 2 per cent concentration had shown the maximum resistance against Staphylococcus aureus and Pseudomonas aeruginosa. From the current investigation it can be said that films with 2 per cent chitosan could be used as biodegradable food packing materials and can serve as material which would maintain a good city and future of world by minimizing plastic hazards..

Download Full-text

Biodegradable films of starch/PVOH/alginate in packaging systems for minimally processed lettuce (Lactuca sativa L.)

Ciência e Agrotecnologia ◽

10.1590/1413-70542016405010516 ◽

2016 ◽

Vol 40 (5) ◽

pp. 510-521 ◽

Cited By ~ 4

Author(s):

Renata Paula Herrera Brandelero ◽

Evandro Martin Brandelero ◽

Fábio Mendonça de Almeida

Keyword(s):

Essential Oil ◽

Water Vapor Permeability ◽

Soluble Solids ◽

Vapor Permeability ◽

Processed Foods ◽

Biodegradable Films ◽

Minimally Processed ◽

Poly Vinyl Chloride ◽

Lactuca Sativa L ◽

Yellow Color

ABSTRACT Biodegradable packaging may replace non-biodegradable materials when the shelf life of the packaged product is relatively short, as in minimally processed foods. The objective of this work was to evaluate the efficiency of biodegradable films comprising starch/polyvinyl alcohol (PVOH)/alginate with the addition of 0 or 0.5% of essential oil of copaiba (EOCP) or lemongrass (EOLM) compared to poly-vinyl chloride (PVC) films in the storage of minimally processed lettuce. Lettuce samples cut into 1-cm strips were placed in polypropylene trays wrapped with biodegradable films and stored at 6 ± 2 °C for 8 days. PVC films were used as controls. The biofilms presented 11.43-8.11 MPa resistance and 11.3-13.22% elongation, with water vapor permeability (WVP) of 0.5-4.04 x 10-12 g. s-1.Pa-1.m-1; thus, the films' properties were considered suitable for the application. The lettuce stored in PVC presented minor total soluble solids (TSS), less luminosity (L), higher intensity of yellow color (b), and eight times less mass loss than that stored in biodegradable films. Multivariate analysis showed that the lettuce lost quality after 2 days of storage in PVC films, representing a different result from the other treatments. Lettuce stored in biodegradable films for 2 and 4 days showed a greater similarity with newly harvested lettuce (time zero). The films with or without the addition of essential oil showed similar characteristics. Biodegradable films were considered viable for the storage of minimally processed lettuce.

Download Full-text

Protein-Based Films and Coatings for Food Industry Applications

Polymers ◽

10.3390/polym13050769 ◽

2021 ◽

Vol 13 (5) ◽

pp. 769

Author(s):

Vlad Mihalca ◽

Andreea Diana Kerezsi ◽

Achim Weber ◽

Carmen Gruber-Traub ◽

Jürgen Schmucker ◽

...

Keyword(s):

Food Packaging ◽

Meat Products ◽

Water Vapor Permeability ◽

Food Product ◽

Edible Films ◽

Vapor Permeability ◽

Area Of Interest ◽

Industry Applications ◽

Economic Perspectives ◽

Materials Used

Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

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

Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage

Molecules ◽

10.3390/molecules26061782 ◽

2021 ◽

Vol 26 (6) ◽

pp. 1782

Author(s):

Juan Manuel Tirado-Gallegos ◽

Paul Baruk Zamudio-Flores ◽

Miguel Espino-Díaz ◽

René Salgado-Delgado ◽

Gilber Vela-Gutiérrez ◽

...

Keyword(s):

Weight Loss ◽

Lipid Oxidation ◽

Meat Products ◽

Water Vapor Permeability ◽

Good Alternative ◽

Quality Attributes ◽

Vapor Permeability ◽

Biodegradable Films ◽

Molecular Weights ◽

Chitosan Films

High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. Brachystola magna chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans. The CFBM films presented lower WVP values (10.01 × 10−11 g/m s Pa) than commercial chitosans films (from 16.06 × 10−11 to 64.30 × 10−11 g/m s Pa). Frankfurt-type sausages were covered with chitosan films and stored in refrigerated conditions (4 °C). Their quality attributes (color, weight loss, pH, moisture, texture and lipid oxidation) were evaluated at 0, 5, 10, 15 and 20 days. Sausages covered with CFMB films presented the lowest weight loss (from 1.24 to 2.38%). A higher increase in hardness (from 22.32 to 30.63 N) was observed in sausages covered with CFMB films. Compared with other films and the control (uncovered sausages), CFMB films delay pH reduction. Moreover, this film presents the lower lipid oxidation level (0.10 malonaldehyde mg/sample kg). Thus, chitosan of B. magna could be a good alternative as packaging material for meat products with high-fat content.

Download Full-text

Pea protein isolate nanocomposite films for packaging applications: effect of starch nanocrystals on the structural, morphological, thermal, mechanical and barrier properties

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2020.v32.i7.2124 ◽

2020 ◽

pp. 495

Author(s):

Viviane Machado Azevedo ◽

Ana Carolina Salgado De Oliveira ◽

Soraia Vilela Borges ◽

Josiane Callegaro Raguzzoni ◽

Marali Vilela Dias ◽

...

Keyword(s):

Corn Starch ◽

Water Vapor Permeability ◽

Protein Isolate ◽

Nanocomposite Films ◽

Vapor Permeability ◽

Coating Materials ◽

Performance Properties ◽

Pea Protein ◽

Starch Nanocrystals ◽

Pea Protein Isolate

Abstract: Studies have been made to explore the utilization of pea proteins in terms of edible film and coating materials. The reinforcement of biopolymer films with plant-based nanocrystals has been applied in order to improve their performance properties. The objective was to evaluate the effect of the incorporation of corn starch nanocrystals (SN) (0-15%) in pea protein isolate films. Thermal analysis showed that the addition of up to 5% starch nanocrystals increased thermal stability. A 22.3% decrease was observed in water vapor permeability with the addition of SN. Increasing the SN concentration altered the arrangement of the structure to interleaved, in the matrix, as seen in transmission micrographs. This study showed that the use of corn starch nanocrystals as reinforcement in pea protein films had an effect on the films. The incorporation of up to 10% SN is suggested in order to increase the performance properties of pea protein isolate films.

Download Full-text

Preparation and Characterization of Edible Dialdehyde Carboxymethyl Cellulose Crosslinked Feather Keratin Films for Food Packaging

Polymers ◽

10.3390/polym12010158 ◽

2020 ◽

Vol 12 (1) ◽

pp. 158

Author(s):

Yao Dou ◽

Liguang Zhang ◽

Buning Zhang ◽

Ming He ◽

Weimei Shi ◽

...

Keyword(s):

Water Vapor ◽

Carboxymethyl Cellulose ◽

Food Packaging ◽

Light Transmission ◽

Value Added ◽

Water Vapor Permeability ◽

Barrier Properties ◽

Edible Films ◽

Vapor Permeability ◽

Feather Keratin

The development of edible films based on the natural biopolymer feather keratin (FK) from poultry feathers is of great interest to food packaging. Edible dialdehyde carboxymethyl cellulose (DCMC) crosslinked FK films plasticized with glycerol were prepared by a casting method. The effect of DCMC crosslinking on the microstructure, light transmission, aggregate structure, tensile properties, water resistance and water vapor barrier were investigated. The results indicated the formation of both covalent and hydrogen bonding between FK and DCMC to form amorphous FK/DCMC films with good UV-barrier properties and transmittance. However, with increasing DCMC content, a decrease in tensile strength of the FK films indicated that plasticization, induced by hydrophilic properties of the DCMC, partly offset the crosslinking effect. Reduction in the moisture content, solubility and water vapor permeability indicated that DCMC crosslinking slightly reduced the moisture sensitivity of the FK films. Thus, DCMC crosslinking increased the potential viability of the FK films for food packaging applications, offering a value-added product.

Download Full-text