Novel LDPE/Chitosan Rosemary and Melissa Extract Nanostructured Active Packaging Films

The increased global market trend for food packaging is imposing new improved methods for the extension of shelf-life and quality of food products. Active packaging, which is based on the incorporation of additives into packaging materials, is becoming significant for this purpose. In this work, nanostructured low-density polyethylene (LDPE) was combined with chitosan (CS) to aim for a food packaging development with an increased oxygen permeability barrier and higher antimicrobial activity. Furthermore, essential oil extracts as rosemary (RO) and Melissa (MO) were added to this packaging matrix in order to improve its antioxidant properties and vanish food odor problems. The novel nanostructured active packaging film was tested using laboratory instrumental methods, such as thermogravimetry (TG), Fourier-transform infrared (FTIR) spectrometry, the X-ray diffraction (XRD) method, a dilatometer for tensile properties (DMA), and an oxygen permeation analyzer (OPA). Moreover, laboratorian tests according to ASTM standards were carried out for the estimation of water sorption, water vapor permeability, overall migration, and, finally, the antioxidant properties of such films. The experimental results have indicated that the final material exhibits advanced properties. More specifically, chitosan addition was observed to lead to an enhanced oxygen and water-vapor permeability barrier while the extracted essential oil addition led to enhanced tensile strength and antioxidant properties.

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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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Functional Properties of Poly(lactide) Film Incorporated with Clove Essential Oil

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.971-973.81 ◽

2014 ◽

Vol 971-973 ◽

pp. 81-84

Author(s):

Yan Wu ◽

Chun Sheng Chen ◽

Yu Yue Qin ◽

Jian Xin Cao

Keyword(s):

Mechanical Property ◽

Contact Angle ◽

Antimicrobial Activity ◽

Water Vapor ◽

Essential Oil ◽

Composite Film ◽

Food Packaging ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Clove Essential Oil

A novel antimicrobial poly (lactide) (PLA) film incorporated with clove essential oil (0, 2%, 4%, and 6% (w/v)) was developed. The mechanical property, water vapor permeability, color, contact angle, and antimicrobial activity of the films were investigated. The flexibility of films was improved by incorporation with clove. The water vapor permeability slightly increased with clove content. PLA film containing clove showed better antimicrobial activity compared to pure PLA film. The results suggested that PLA/clove blends could be a novel composite film for food packaging applications.

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Physical Properties and Antibacterial Activity of a Chitosan Film Incorporated with Lavender Essential Oil

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.706-708.197 ◽

2013 ◽

Vol 706-708 ◽

pp. 197-200 ◽

Cited By ~ 3

Author(s):

Zhi Hong Zhang ◽

Yu Yue Qin ◽

Jian Fan ◽

Tian Rui Zhao ◽

Chun Sheng Cheng

Keyword(s):

Mechanical Property ◽

Antibacterial Activity ◽

Water Vapor ◽

Essential Oil ◽

Food Packaging ◽

Chitosan Film ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Active Food Packaging ◽

The Impact

Chitosan-based films containing lavender essential oil (LEO) (0, 0.5%, 1.0%, 1.5% (v/v)) were prepared to evaluate their physical and antibacterial activities. In order to study the impact of the incorporation of LEO into chitosan matrix, the solubility, mechanical property, water vapor permeability, and antibacterial activity of the films were investigated. Fourier transform infrared chromatography (FTIR) was carried out to explain structure–property relationships. Results showed that the solubility and water vapor permeability of the chitosan-based film decreased by LEO incorporation. Films containing LEO showed better mechanical property. FTIR spectra demonstrated good interaction between functional groups of chitosan with LEO. With the concentration of LEO increased from 0 to 1.5 %, the inhibitory zone of four bacterial strains (Escherichia coli, Staphylococcus aurous, Bacillus magaterium, Bacillus subtilis) increased. It can be concluded that chitosan films containing LEO can be used for development of active food packaging materials.

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Ultraviolet blocking and antioxidant polyvinyl alcohol films incorporated with baicalin extraction from Scutellaria baicalensis Georgi

Journal of Polymer Engineering ◽

10.1515/polyeng-2020-0071 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Jinshu Liu ◽

Xiaoyan Ma ◽

Wenzhao Shi ◽

Jianwei Xing ◽

Chaoqun Ma ◽

...

Keyword(s):

Water Vapor ◽

Polyvinyl Alcohol ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Water Vapor Permeability ◽

Scutellaria Baicalensis ◽

Vapor Permeability ◽

Protective Film ◽

Uv Blocking

Abstract Baicalin, an active flavonoid ingredient of Scutellaria baicalensis Georgi, was extracted by heat reflux extraction and showed the same significance UV absorption property with standard baicalin. Active films were prepared from polyvinyl alcohol (PVA) containing baicalin extract by casting method. The effect of baicalin extracts on the UV-blocking, optical, antioxidant property, water vapor permeability, swelling and mechanical properties of the films were studied. UV–vis transmittance spectra showed that PVA films incorporated with baicalin extract blocked ultraviolet light range from 280–400 nm even with low concentration of baicalin (0.5 wt%) and maintain the high transparency in visible spectrum. The outstanding UV-blocking properties of PVA films incorporated with baicalin extract were also confirmed by Rhodamine B degradation. Baicalin conferred antioxidant properties to PVA films as determined by DPPH radical scavenging activity. Due to the interaction between hydroxy groups of baicalin and PVA molecule, water vapor permeability, swelling and elongation at break of the films were decreased accompanied with the increasing in tensile strength and Young’s modulus. FTIR reveal that the interaction between PVA molecules was significant changed by the introduction of baicalin. These results suggest that PVA film incorporated with baicalin extract can be used for the development of functional protective film.

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Effect of Chitosan Nanoparticles Incorporated with Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

Food Technology and Biotechnology ◽

10.17113/ftb.60.01.22.7144 ◽

2021 ◽

Vol 60 (1) ◽

Author(s):

Gema Morales-Olán ◽

María Antonieta Ríos-Corripio ◽

Aleida Selene Hernández-Cázares ◽

Placido Zaca-Morán ◽

Silvia Luna-Suárez ◽

...

Keyword(s):

Antioxidant Activity ◽

Tensile Strength ◽

Water Vapor ◽

Antioxidant Properties ◽

Chitosan Nanoparticles ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Salvia Hispanica ◽

Amaranth Flour ◽

Salvia Hispanica L

Research background. Amaranth flour (Amaranthus hypochondriacus) produces films with excellent barrier properties against water vapor, allowing food preservation, but the mechanical properties are poor versus to synthetic films. One strategy to improve these properties is the incorporation of nanoparticles. The particles can also serve as a vehicle for the addition of antioxidants agents into the films. The objective of this work was to optimize the formulation for preparation of amaranth flour films treated with antioxidant chia (Salvia hispanica L.) extract-loaded chitosan particles using RSM. Experimental approach. Chitosan nanoparticles with the extract were synthesized by ionic gelation, and the films were made by the casting method. Three independent variables were assigned: amaranth flour (4-6 %), glycerol (25-35 %), and chitosan nanoparticles loaded with the chia extract (0-0.75 %). We then evaluated the physical (thickness), mechanical (tensile strength, Young´s modulus, and elongation), barrier (water vapor permeability, moisture, and water solubility), and antioxidant properties of the films. The experimental results of the properties were analyzed using a Box-Behnken experimental design generating 15 runs with three replicates at the central point. Results and conclusions. Second and third order polynomial models were obtained from the ANOVA analysis of the evaluated responses, and high coefficients of determination were found (0.91-1.0). The films presented a water vapor permeability of 0.82-2.39·10-7 (g·mm)/(Pa·s·m2), a tensile strength of 0.33-1.63 MPa, and antioxidant activity of 2.24-5.65 %. The variables had different effects on the films: The glycerol negatively affected their properties, and the permeability values increased with amaranth flour concentration. The nanoparticles improved the mechanical, barrier, and antioxidant properties of the films versus films without nanosystems. The optimal formulation was 4 % amaranth flour, 25 % of glycerol, and 0.36 % of chitosan nanoparticles. The optimized films had better mechanical (1.62 MPa) properties, a low water vapor permeability value (0.91·10-7 (g·mm)/(Pa·s·m2)), and moderate antioxidant activity (6.43 %). Novelty and scientific contribution. The results show the effect of chitosan nanoparticles on the properties of amaranth flour films for the first time. The resulting equations are useful in the design of food packaging.

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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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Development of Polylactic Acid Films with Selenium Microparticles and Its Application for Food Packaging

Coatings ◽

10.3390/coatings10030280 ◽

2020 ◽

Vol 10 (3) ◽

pp. 280

Author(s):

Rui Lu ◽

Dur E. Sameen ◽

Wen Qin ◽

Dingtao Wu ◽

Jianwu Dai ◽

...

Keyword(s):

Antioxidant Activity ◽

Antibacterial Activity ◽

Polylactic Acid ◽

Composite Membrane ◽

Food Packaging ◽

Antioxidant Properties ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Swelling Capacity ◽

Natural Element

Selenium is a natural element which exists in the human body and plays an important role in metabolism. Along with this, selenium also possesses antibacterial and antioxidant properties. Using selenium microparticles (SeMPs) in food packaging films is exceptional. In this experiment, a solution casting method was used to make film. For this purpose, we used polylactic acid (PLA) as a substrate for the formation of a film membrane while SeMPs were added with certain ratios to attain antibacterial and antioxidant properties. The effects of SeMPs on the PLA film and the value of SeMPs in food packaging film production were investigated. The effects of the SeMPs contents on the features of the film, such as its mechanical property, solubility, swelling capacity, water vapor permeability, antioxidant activity, and the antibacterial activity of the composite membrane against Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative) strains, were studied. The results manifest that the PLA/SeMPs films showed higher water resistance, UV resistance, antioxidant activity, and antibacterial activity than pure PLA film. When the concentration of SeMPs was 1.5 wt%, the composite membrane showed the best comprehensive performance. Although the tensile strength and elongation at break of the membrane were slightly reduced by the addition of SeMPs, the results show that PLA/SeMPs films are still suitable for food packaging and would be a very promising material for food packaging.

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Physical Properties and Antimicrobial Activity of a Poly(Lactic Acid)/Poly(Trimethylene Carbonate) Film Incorporated with Thymol

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.884-885.481 ◽

2014 ◽

Vol 884-885 ◽

pp. 481-484 ◽

Cited By ~ 2

Author(s):

Yan Wu ◽

Ming Wei Yuan ◽

Ji Yi Yang ◽

Yu Yue Qin ◽

Ming Long Yuan ◽

...

Keyword(s):

Antimicrobial Activity ◽

Lactic Acid ◽

Water Vapor ◽

Composite Film ◽

Food Packaging ◽

Water Vapor Permeability ◽

Antimicrobial Activities ◽

Poly Lactic Acid ◽

Vapor Permeability ◽

Trimethylene Carbonate

Thymol (TH), which has antimicrobial effect on many food pathogens, was incorporated as antimicrobial agent into composite poly (lactic acid)/poly (trimethylene carbonate)(PLA-PTMC) films. Antimicrobial active films based on PLA-PTMC were prepared by incorporating thymol at five different concentrations: 0, 3, 6, 9 and 12 %(w/w). The mechanical characterization, water vapor permeability (WVP), and antimicrobial activity of all formulations composite film were carried out. A decrease in elastic modulus was obtained for the active composite film compared with neat PLA-PTMC film. The presence of thymol decreased water vapor permeability, with a significant antimicrobial activity. Antimicrobial activities of films were tested against Escherichia coli, Staphylococcus aurous, Listeria, Bacillus subtilis, and Salmonella. Increasing amount of the thymol in the film caused a significant increase in inhibitory zones. These results suggest that thymol incorporated PLA-PTMC films have a prospectively potential in antimicrobial food packaging.

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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.

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Effect of chitosan addition in starch and poly(lactic acid) sheets produced by extrusion

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v6i1.208 ◽

2015 ◽

Vol 6 (1) ◽

pp. 80

Author(s):

Matheus Luz Alberti ◽

Sílvio José De Souza ◽

Heliberto Gonçalves ◽

Fabio Yamashita ◽

Marianne Ayumi Shirai

Keyword(s):

Lactic Acid ◽

Water Vapor ◽

Food Packaging ◽

Water Vapor Permeability ◽

Barrier Properties ◽

Extrusion Process ◽

Pilot Scale ◽

Poly Lactic Acid ◽

Vapor Permeability ◽

Water Vapor Barrier

The use of blends containing biodegradable polymers like starch and poly (lactic acid) (PLA) has gained considerable attention, especially for the food packaging production. Current research has also highlighted the use of chitosan because their antimicrobial activity, biodegradability and applicability in the production of active biodegradable food packaging. The objective of this work was to produce cassava starch and PLA sheets incorporated with chitosan by flat extrusion process (calendering-extrusion), and evaluate the mechanical, water vapor barrier and microstructural properties. In order to simplify the obtainment of the material reducing processing steps, all components of the blend were homogenized in one step extrusion The incorporation of chitosan in the starch/PLA sheets decreased significantly the tensile strength, Young's modulus, elongation at break and density. In addition, the scanning electron microscopy images showed the formation of non-homogeneous mixtures with the presence of pores between the blend compounds, and this fact affected the water vapor barrier properties increasing water vapor permeability, solubility and diffusion coefficients. It was possible to conclude that although the incorporation of chitosan to the starch/PLA sheets has not contributed to obtain materials with suitable properties, it was able to produce them by calendering-extrusion process in pilot scale. Studies about chitosan incorporation in starch and PLA sheets still needed. DOI: 10.14685/rebrapa.v6i1.208

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