Physical and Antibacterial Properties of Sodium Alginate—Sodium Carboxymethylcellulose Films Containing Lactococcus lactis

Edible films have gradually become a research focus for food packaging materials due to a variety of benefits, including environmental friendliness, good barrier properties, and good carrying capacity. In this experimental study, we used sodium alginate as a film-forming substrate, sodium carboxymethylcellulose as a modifier, and glycerol as a plasticizer, then Lactococcus lactis was added to film solutions to form bacteriostatic films via the tape casting method. With the addition of Lactococcus lactis, the films did not significantly change thickness, while the transparency decreased and a significant increase in red and yellow hues was observed. Meanwhile, the dispersion of bacterial cells in film solutions destroyed intermolecular interactions in the solutions during film formation and increased the volume of voids in the Lactococcus lactis-containing films, thereby slightly decreasing the tensile strength of the films, but significantly increasing water vapor permeability. Moreover, the films with added Lactococcus lactis showed significant bacteriostatic activity against Staphylococcus aureus at 4 °C. In a seven-day bacteriostatic test, the films with Lactococcus lactis added at a level of 1.5 g/100 g resulted in a decrease in the viable cell count of Staphylococcus aureus by at least four logarithmic units. This study of Lactococcus lactis-containing films has provided a new method and strategy for antibacterial preservation of foods.

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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.

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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.

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Polysaccharide-Based Film of Cassia fistula and it's Antibacterial Activity

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.875-877.87 ◽

2014 ◽

Vol 875-877 ◽

pp. 87-90 ◽

Cited By ~ 1

Author(s):

Chutimon Satirapipathkul ◽

Tanakan Chatdum

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Antibacterial Activity ◽

Antibacterial Properties ◽

Water Vapor Permeability ◽

Inhibition Zone ◽

Vapor Permeability ◽

Glycerol Concentration ◽

Bacterial Strains ◽

Cassia Fistula

The film-forming potential of isolate of seed polysaccharide fromCassia fistulawas investigated. Increasing the glycerol concentration in the film increased elongation at break, film solubility and water vapor permeability but decreased tensile strength (TS). The film impregnated with the acetone extract ofAtractylodes lanceawas assessed for inhibition ofEscherichia coliandStaphylococcus aureus. The obtained results showed that the films exhibited antibacterial activity against both bacterial strains. Disc-diffusion assay revealed that the film resulted in a larger inhibition zone around the film onStaphylococcus aureusthan it did onEscherichia coliat the same extract concentrations (0.1 to 0.9 wt %). It can be seen that the film has satisfactory physical and antibacterial properties.

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Dextran-Based Edible Coatings to Prolong the Shelf Life of Blueberries

Polymers ◽

10.3390/polym13234252 ◽

2021 ◽

Vol 13 (23) ◽

pp. 4252

Author(s):

Slađana Davidović ◽

Miona Miljković ◽

Milan Gordic ◽

Gustavo Cabrera-Barjas ◽

Aleksandra Nesic ◽

...

Keyword(s):

Shelf Life ◽

Food Packaging ◽

Water Vapor Permeability ◽

Titratable Acidity ◽

Edible Films ◽

Vapor Permeability ◽

Elongation At Break ◽

A Value ◽

Plastic Materials ◽

Food Package

The development of edible films and coatings in the food packaging industry presents one of the modern strategies for protecting food products and ensuring their freshness and quality during their shelf lives. The application of microbial polysaccharides to the development of food package materials, as an alternative option to the commonly used plastic materials, is both economic and environmentally favorable. New edible films were developed using dextran from lactic acid bacterium Leuconostoc mesenteroides T3, and additionally plasticized by different concentrations of polyglycerol. The best tensile strength of the films was obtained using a formulation that contained 10 wt% of polyglycerol, which corresponded to a value of 4.6 MPa. The most flexible formulation, with elongation at break of 602%, was obtained with 30 wt% of polyglycerol. Water vapor permeability values of the films synthesized in this study were in the range of (3.45–8.81) ∗ 10−12 g/m s Pa. Such low values indicated that they could be efficient in preventing fruit from drying out during storage. Thus, the film formulations were used to coat blueberries in order to assess their quality during a storage time of 21 days at 8 °C. The results showed that dextran/polyglycerol films could be efficient in extending the shelf life of blueberries, which was evidenced by lower weight loss and total sugar solids values, as well as a delay in titratable acidity, in comparison to the uncoated blueberries.

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Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview

Coatings ◽

10.3390/coatings11091056 ◽

2021 ◽

Vol 11 (9) ◽

pp. 1056

Author(s):

Sujatha Kandasamy ◽

Jayeon Yoo ◽

Jeonghee Yun ◽

Han-Byul Kang ◽

Kuk-Hwan Seol ◽

...

Keyword(s):

Whey Protein ◽

Food Packaging ◽

Polymer Network ◽

Water Vapor Permeability ◽

Edible Films ◽

Industrial Applications ◽

Whey Protein Concentrate ◽

Vapor Permeability ◽

Active Ingredients ◽

Processing Technologies

The recent surge in environmental awareness and consumer demand for stable, healthy, and safe foods has led the packaging and food sectors to focus on developing edible packaging materials to reduce waste. Edible films and coatings as a modern sustainable packaging solution offer significant potential to serve as a functional barrier between the food and environment ensuring food safety and quality. Whey protein is one of the most promising edible biopolymers in the food packaging industry that has recently gained much attention for its abundant nature, safety, and biodegradability and as an ecofriendly alternative of synthetic polymers. Whey protein isolate and whey protein concentrate are the two major forms of whey protein involved in the formation of edible films and coatings. An edible whey film is a dry, highly interacting polymer network with a three-dimensional gel-type structure. Films/coatings made from whey proteins are colorless, odorless, flexible, and transparent with outstanding mechanical and barrier properties compared with polysaccharide and other-protein polymers. They have high water vapor permeability, low tensile strength, and excellent oxygen permeability compared with other protein films. Whey protein-based films/coatings have been successfully demonstrated in certain foods as vehicles of active ingredients (antimicrobials, antioxidants, probiotics, etc.), without considerably altering the desired properties of packaging films that adds value for subsequent industrial applications. This review provides an overview of the recent advances on the formation and processing technologies of whey protein-based edible films/coatings, the incorporation of additives/active ingredients for improvement, their technological properties, and potential applications in food packaging.

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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.

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Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Journal of Food Quality ◽

10.1155/2017/4954259 ◽

2017 ◽

Vol 2017 ◽

pp. 1-10 ◽

Cited By ~ 8

Author(s):

Zhe Wang ◽

Shuaifeng Hu ◽

Huaiyu Wang

Keyword(s):

Sodium Alginate ◽

Scale Up ◽

Water Vapor Permeability ◽

Edible Films ◽

Vapor Permeability ◽

Obvious Effect ◽

Blend Films ◽

Force Microscopy ◽

Atomic Force ◽

Homogeneous Matrix

In an effort to produce scale-up of edible films, collagen-based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal, and mechanical properties, water vapor permeability (WVP), and oxygen permeability (OP). The microstructures were also evaluated by scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, and decreased E and WVP (P<0.05), but with no obvious effect on OP (P>0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) = 10 : 2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s−1) and better TS (26.49 Mpa), E (64.98%), WVP (1.79 × 10−10 g·cm−1·s−1·Pa−1), and OP (3.77 × 10−5 cm3·m−2·d−1·Pa−1).

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Application of edible film incorporated with Portulaca oleracea extract to inhibit microbiological and oxidative damage in sausages

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d220856 ◽

2021 ◽

Vol 22 (8) ◽

Author(s):

BINTI QOEROTI ◽

Artini Pangastuti ◽

ARI SUSILOWATI

Keyword(s):

Oxidative Damage ◽

Food Packaging ◽

Water Vapor Permeability ◽

Thiobarbituric Acid ◽

Chitosan Solution ◽

Edible Films ◽

Portulaca Oleracea ◽

Edible Film ◽

Plate Count ◽

Vapor Permeability

Abstract. Qoeroti B, Pangstuti A, Susilowati A. 2021. Application of edible film incorporated with Portulaca oleracea extract to inhibit microbiological and oxidative damage in sausages. Biodiversitas 22: 3556-3561. Environmental pollution by plastic from food packaging can be reduced by applying edible film as a biodegradable casing and safe for consumption. Utilization of Indonesia's biodiversity, especially purslane plants (Portulaca oleracea L.) at Boyolali, Central Java, Indonesia as an antimicrobial compound that can improve the quality of chitosan edible films. This study aims to determine the effect of purslane extract (Portulaca oleracea L.) as an antibacterial, antifungal, and antioxidant agent in edible films in inhibiting microbiological and oxidative damage to sausages. The film was made by mixing the extract (0%; 2.5%; 5%; 10%) into the chitosan solution and sorbitol, then applied to casing the sausage. The sausage was then stored at room temperature (27°C) and in refrigerator (4°C). Sausage quality testing was carried out on days 0; 3; 6; 9; 12; 15 during storage, including determination of Total Plate Count, Yeast Mold Count, and thiobarbituric acid test. The results of tensile strength, water vapor permeability, elongation, antioxidant, FTIR film, and morphology observed by using SEM of the films with and without the purslane extract addition were different. After 15 days of storage, Kruskal-Wallis analysis also revealed that the addition of purslane extract significantly inhibited the growth of microorganisms and oxidative damage to sausages.

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Traditional Sensory Evaluation and Bionic Electronic Nose as Innovative Tools for the Packaging Performance Evaluation of Chitosan Film

Polymers ◽

10.3390/polym12102310 ◽

2020 ◽

Vol 12 (10) ◽

pp. 2310

Author(s):

Wei Song ◽

Jian Xu ◽

Lili Ren ◽

Li Guo ◽

Jin Tong ◽

...

Keyword(s):

Sensory Evaluation ◽

Electronic Nose ◽

Food Packaging ◽

Antibacterial Properties ◽

Chitosan Film ◽

Ground Beef ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Chitosan Concentration ◽

Color Differences

Inspired by the natural epidermis of animals and plants with antioxidant and antibacterial properties, the aim of this research was to characterize and analyze the effects of the chitosan concentrations on properties of glycerol plasticized chitosan (GPC) film and to investigate the suitability of sensory evaluation and bionic electronic nose (b-electronic nose) detection to assess the freshness of ground beef packaged in the GPC film. The increase in chitosan concentration resulted in an increase in solubility value, total color differences and color intensity of chitosan films. The water vapor permeability (WVP) of the GPC films decreased with the increasing of the chitosan concentration and then increased at higher chitosan concentrations. Longer storage time led to poorer freshness of the ground beef and the GPC film could keep beef samples fresher and delay the deterioration of the beef. Both the traditional sensory evaluation and b-electronic nose technology were fit for evaluating the quality and shelf-life of ground beef, which could advantageously be applied in the future for analyzing other bionic food packaging materials.

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

Coatings ◽

10.3390/coatings9080525 ◽

2019 ◽

Vol 9 (8) ◽

pp. 525 ◽

Cited By ~ 14

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.

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