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

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.

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

Molecules ◽

10.3390/molecules24010127 ◽

2018 ◽

Vol 24 (1) ◽

pp. 127 ◽

Cited By ~ 7

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.

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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.

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Comparative Study Between Ammonium Phosphate and Ethyl Silicate Towards Conservation of Prehistoric Paintings in the Magura Cave (Bulgaria)

Coatings ◽

10.3390/coatings10030250 ◽

2020 ◽

Vol 10 (3) ◽

pp. 250 ◽

Cited By ~ 2

Author(s):

Enrico Sassoni ◽

Elisa Franzoni ◽

Milyana Stefanova ◽

Zdravko Kamenarov ◽

Paolo Scopece ◽

...

Keyword(s):

Color Change ◽

Calcium Phosphates ◽

Ammonium Phosphate ◽

Water Vapor Permeability ◽

Ethyl Silicate ◽

Vapor Permeability ◽

Color Changes ◽

Cave Paintings ◽

Future Work ◽

Bat Guano

This study aimed at evaluating the effectiveness and the compatibility of two alternative treatments, in view of their possible use for conservation of prehistoric paintings in the Magura cave (Bulgaria). The paintings are made of bat guano applied over limestone; therefore, two sets of laboratory specimens were considered: stone specimens and stone specimens covered with a layer of sterilized bat guano. The two investigated treatments were a commercial product based on ethyl silicate (“ES”) and a solution of diammonium hydrogen phosphate (“DAP”), aimed at forming calcium phosphates. The results of the study indicated that both treatments were able to increase the mechanical properties of stone, the increase being higher for “DAP”. Both consolidants caused acceptable color changes, but the “ES” treatment significantly decreased stone wettability, water absorption, and water vapor permeability, while the “DAP” treatment slightly affected those properties. In the stone + guano specimens, the presence of the guano layer affected the penetration of the consolidants, thus partly reducing their effectiveness. Compared to the stone samples, the guano layer experienced a more intense color change, alongside visible cracking. However, the adopted methodology to replicate the cave paintings was not completely successful, as the so-deposited guano layer was very prone to detachment when dry, unlike cave paintings. Future work will be dedicated to assessing the consolidant performance onto samples that resemble even more closely the conditions of the cave paintings, by improving the methodology for the guano layer deposition and by contaminating specimens with soluble salts before consolidant application.

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Characterization of Chitosan Film Incorporated with Curcumin Extract

Polymers ◽

10.3390/polym13060963 ◽

2021 ◽

Vol 13 (6) ◽

pp. 963

Author(s):

Pornchai Rachtanapun ◽

Warinporn Klunklin ◽

Pensak Jantrawut ◽

Kittisak Jantanasakulwong ◽

Yuthana Phimolsiripol ◽

...

Keyword(s):

Mechanical Properties ◽

Antioxidant Activity ◽

Infrared Spectroscopy ◽

Water Vapor ◽

Moisture Content ◽

Water Solubility ◽

Chitosan Film ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Chitosan Films

Curcumin is a phenolic compound derived from turmeric roots (Curcuma longa L.). This research studied the effects of curcumin extract on the properties of chitosan films. The film characteristics measured included mechanical properties, visual aspects, color parameters, light transmission, moisture content, water solubility, water vapor permeability, infrared spectroscopy, and antioxidant activity. The results suggest that adding curcumin to chitosan-based films increases yellowness and light barriers. Infrared spectroscopy analysis showed interactions between the phenolic compounds of the extract and the chitosan, which may have improved the mechanical properties and reduced the moisture content, water solubility, and water vapor permeability of the films. The antioxidant activity of the films increased with increasing concentrations of the curcumin extract. This study shows the potential benefits of incorporating curcumin extract into chitosan films used as active packaging.

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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.

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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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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..

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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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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.

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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.

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