scholarly journals Biodegradable Poly(ε-Caprolactone) Active Films Loaded with MSU-X Mesoporous Silica for the Release of α-Tocopherol

Polymers ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 137 ◽  
Author(s):  
Cristina Mellinas ◽  
Marina Ramos ◽  
Aida Grau-Atienza ◽  
Anna Jordà ◽  
Nuria Burgos ◽  
...  
Keyword(s):  
Mesoporous Silica ◽  
Polymer Matrix ◽  
Food Packaging ◽  
Radical Scavenging ◽  
Barrier Properties ◽  
Melt Blending ◽  
E Coli ◽  
Fatty Food ◽  
Biodegradable Poly ◽  
And Diffusion

In this study, new active PCL (poly(ε-caprolactone)) films containing α-tocopherol (TOC) and MSU-X mesoporous silica were prepared by melt blending. The studied additives were directly incorporated into the polymer matrix or by impregnating TOC into MSU-X silica (PCL-IMP). Thermal, optical, oxygen and water barrier properties as well as oxidation onset parameters, were studied. Films containing MSU-X and/or TOC showed a significant increase in oxidative onset temperature (OOT) and oxidative induction time (OIT), improving thermal stability against materials oxidation by the addition of mesoporous silica and TOC into the polymer matrix. In addition, the effect of MSU-X addition on the migration behaviour of α-tocopherol from active films was investigated at 40 °C using 50% (v/v) ethanol as fatty food simulant, showing PCL-IMP films the lower release content and diffusion coefficient (3.5 × 10−15 cm2 s−1). Moreover, radical scavenging (DPPH and ABTS) and antibacterial activity against E. coli and S. aureus were favoured by the release of α-tocopherol in the developed films. The obtained results have demonstrated the potential of the new PCL-based active formulations for TOC controlled release in antioxidant and antibacterial food packaging applications.

scholarly journals Low-Density Polyethylene Films Carrying ferula asafoetida Extract for Active Food Packaging: Thermal, Mechanical, Optical, Barrier, and Antifungal Properties

2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Razieh Niazmand ◽  
Bibi Marzieh Razavizadeh ◽  
Farzaneh Sabbagh
Keyword(s):  
Polymer Matrix ◽  
Food Packaging ◽  
Barrier Properties ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Optical Barrier ◽  
Leaf Extracts ◽  
Polyethylene Films ◽  
Active Food Packaging ◽  
Ferula Asafoetida

The physical, thermal, mechanical, optical, microstructural, and barrier properties of low-density polyethylene films (LDPE) containing ferula asafoetida leaf and gum extracts were investigated. Results showed a reduction in elasticity and tensile strength with increasing extract concentration in the polymer matrix. The melting temperature and enthalpy increased with increasing concentration of extracts. The films containing extracts had lower L∗ and a∗ and higher b∗ indices. The films containing leaf extract had more barrier potential to UV than the gum extracts. The oxygen permeability in films containing 5% of leaf and gum extracts increased by 2.3 and 2.1 times, respectively. The morphology of the active films was similar to bubble swollen islands, which was more pronounced at higher concentrations of gum and leaf extracts. FTIR results confirmed some chemical interactions of ferula extracts with the polymer matrix. At the end of day 14th, the growth rate of Aspergillus niger and Saccharomyces cerevisea in the presence of the PE-Gum-5 reduced more than PE-Leaf-5 (3.7 and 2.4 logarithmic cycles, respectively) compared to the first day. Our findings showed that active LDPE films have desire thermo-mechanical and barrier properties for food packaging.

scholarly journals Polyethylene Films Containing Plant Extracts in the Polymer Matrix as Antibacterial and Antiviral Materials

2021 ◽  
Vol 22 (24) ◽  
pp. 13438
Author(s):  
Magdalena Ordon ◽  
Magdalena Zdanowicz ◽  
Paweł Nawrotek ◽  
Xymena Stachurska ◽  
Małgorzata Mizielińska
Keyword(s):  
Mechanical Properties ◽  
Pseudomonas Syringae ◽  
Polymer Matrix ◽  
Food Packaging ◽  
Antibacterial Properties ◽  
Barrier Properties ◽  
Antiviral Effect ◽  
Extrusion Process ◽  
Mechanical And Thermal Properties ◽  
Bacterial Strains

Low density polyethylene (LDPE) films covered with active coatings containing mixtures of rosemary, raspberry, and pomegranate CO2 extracts were found to be active against selected bacterial strains that may extend the shelf life of food products. The coatings also offer antiviral activity, due to their influence on the activity of Φ6 bacteriophage, selected as a surrogate for SARS-CoV-2 particles. The mixture of these extracts could be incorporated into a polymer matrix to obtain a foil with antibacterial and antiviral properties. The initial goal of this work was to obtain active LDPE films containing a mixture of CO2 extracts of the aforementioned plants, incorporated into an LDPE matrix via an extrusion process. The second aim of this study was to demonstrate the antibacterial properties of the active films against Gram-positive and Gram-negative bacteria, and to determine the antiviral effect of the modified material on Φ6 bacteriophage. In addition, an analysis was made on the influence of the active mixture on the polymer physicochemical features, e.g., mechanical and thermal properties, as well as its color and transparency. The results of this research indicated that the LDPE film containing a mixture of raspberry, rosemary, and pomegranate CO2 extracts incorporated into an LDPE matrix inhibited the growth of Staphylococcus aureus. This film was also found to be active against Bacillus subtilis. This modified film did not inhibit the growth of Escherichia coli and Pseudomonas syringae cells; however, their number decreased significantly. The LDPE active film was also found to be active against Φ6 particles, meaning that the film had antiviral properties. The incorporation of the mixture of CO2 extracts into the polymer matrix affected its mechanical properties. It was observed that parameters describing mechanical properties decreased, although did not affect the transition of LDPE significantly. Additionally, the modified film exhibited barrier properties towards UV radiation. Modified PE/CO2 extracts films could be applied as a functional food packaging material with antibacterial and antiviral properties.

Alternative fatty food simulants and diffusion kinetics of nylon 12 food packaging

2003 ◽  
Vol 20 (10) ◽  
pp. 949-959 ◽  
Author(s):  
N. H. Stoffers ◽  
M. Dekker ◽  
J. P. H. Linssen ◽  
A. Störmer ◽  
R. Franz
Keyword(s):  
Food Packaging ◽  
Diffusion Kinetics ◽  
Food Simulants ◽  
Fatty Food ◽  
Nylon 12 ◽  
Kinetics Of ◽  
And Diffusion

scholarly journals Gelatin-Based Film Integrated with Copper Sulfide Nanoparticles for Active Packaging Applications

2021 ◽  
Vol 11 (14) ◽  
pp. 6307
Author(s):  
Swarup Roy ◽  
Jong-Whan Rhim
Keyword(s):  
Antibacterial Activity ◽  
Copper Sulfide ◽  
Biomedical Applications ◽  
Food Packaging ◽  
Composite Films ◽  
Antibacterial Properties ◽  
Barrier Properties ◽  
Gelatin Film ◽  
E Coli ◽  
Water Vapor Barrier

Gelatin-based multifunctional composite films were prepared by reinforcing various amounts of copper sulfide nanoparticles (CuSNP, 0.0, 0.5, 1.0, and 2.0 wt %), and the effect of CuSNP on the film was evaluated by analyzing its physical and antibacterial properties. CuSNP makes a compatible film with gelatin. The inclusion of CuSNP significantly enhanced the UV blocking, mechanical strength, and water vapor barrier properties of the gelatin film. The inclusion of CuSNP of 1.0 wt % or less did not affect the transparency of the gelatin film. When 2.0 wt % of CuSNP was mixed, the hydrophilicity of the gelatin film did not change noticeably, but its thermal properties slightly increased. Moreover, the gelatin/CuSNP composite film presented effective antibacterial activity against E. coli and some activity against L. monocytogenes. Gelatin/CuSNP composite films with better functional and physical properties can be used for food packaging or biomedical applications.

scholarly journals Development of Chitosan/Peptide Films: Physical, Antibacterial and Antioxidant Properties

Coatings ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 1193
Author(s):  
Chen Li ◽  
Jiliu Pei ◽  
Shengyu Zhu ◽  
Yukang Song ◽  
Xiaohui Xiong ◽  
...  
Keyword(s):  
Food Packaging ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Barrier Properties ◽  
Surface Hydrophobicity ◽  
Elongation At Break ◽  
Chitosan Films ◽  
Dpph Scavenging

Chitosan/peptide films were prepared by incorporating peptides (0.4%, w/v) from soy, corn and caseins into chitosan films. The presence of peptides significantly affected the physical, antibacterial and antioxidative properties of chitosan films. Among these films, those containing corn peptide showed the best water vapor barrier properties, and the tensile strength and elongation at break increased to 24.80 Mpa and 23.94%, respectively. Characterization of surface hydrophobicity and thermal stability suggested the strongest intermolecular interactions between corn peptides and chitosan. Moreover, films containing casein peptides showed the highest antibacterial activity and radical scavenging activity. The DPPH scavenging rate of films containing casein peptides reached 46.11%, and ABTS scavenging rate reached 66.79%. These results indicate the chitosan/peptide films may be promising food packaging materials.

scholarly journals Barrier Properties and Structural Study of Nanocomposite of HDPE/Montmorillonite Modified with Polyvinylalcohol

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
María C. Carrera ◽  
Eleonora Erdmann ◽  
Hugo A. Destéfanis
Keyword(s):  
Mechanical Properties ◽  
Thermal Stability ◽  
Structural Study ◽  
Polymer Matrix ◽  
High Density Polyethylene ◽  
Barrier Properties ◽  
Polymeric Matrix ◽  
Melt Blending ◽  
Clay Layers ◽  
Thermal Stability Of

In this work was studied the permeation of CO2in films of high-density polyethylene (HDPE) and organoclay modified with polyvinylalcohol (MMTHDTMA/PVA) obtained from melt blending. Permeation study showed that the incorporation of the modified organoclay generates a significant effect on the barrier properties of HDPE. When a load of 2 wt% ofMMTHDTMA/PVAwas incorporated in the polymer matrix, the flow of CO2decreased 43.7% compared to pure polyethylene. The results of TEM showed that clay layers were dispersed in the polymeric matrix, obtaining an exfoliated-structure nanocomposite. The thermal stability of nanocomposite was significantly enhanced with respect to the pristine HDPE. DSC results showed that the crystallinity was maintained as the pure polymeric matrix. Consequently, the decrease of permeability was attributable only to the effect of tortuosity generated by the dispersion ofMMTHDTMA/PVA. Notably the mechanical properties remain equal to those of pure polyethylene, but with an increase in barrier properties to CO2. This procedure allows obtaining nanocomposites of HDPE with a good barrier property to CO2which would make it competitive in the use of packaging.

scholarly journals Development of a Sodium Alginate-Based Active Package with Controlled Release of Cinnamaldehyde Loaded on Halloysite Nanotubes

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1150
Author(s):  
Rui Cui ◽  
Bifen Zhu ◽  
Jiatong Yan ◽  
Yuyue Qin ◽  
Mingwei Yuan ◽  
...  
Keyword(s):  
Controlled Release ◽  
Sodium Alginate ◽  
Food Packaging ◽  
Nitrogen Adsorption ◽  
Barrier Properties ◽  
Halloysite Nanotubes ◽  
Ultraviolet Rays ◽  
Negative Effects ◽  
Fatty Food ◽  
Active Package

The worsening environment and the demand for safer food have accelerated the development of new food packaging materials. The objective of this research is to prepare antimicrobial food packaging film with controlled release by loading cinnamaldehyde (CIN) on etched halloysite nanotubes (T-HNTs) and adding it to sodium alginate (SA) matrix. The effects of T-HNTs-CIN on the physical functional properties and antibacterial activity of the film were systematically evaluated, and the release of CIN in the film was also quantified. Transmission electron microscopy and nitrogen adsorption experiments showed that the halloysite nanotubes had been etched and CIN was successfully loaded into the T-HNTs. The addition of T-HNTs-CIN significantly improved the water vapor barrier properties and tensile strength of the film. Similarly, the presence of T-HNTs-CIN in the film greatly reduced the negative effects of ultraviolet rays. The release experiment showed that the diffusion time of CIN in SA/T-HNTs-CIN film to fatty food simulation solution was delayed 144 h compared with that of SA/CIN film. Herein, the antibacterial experiment also confirmed the controlled release effect of T-HNTs on CIN. In conclusion, SA/T-HNTs-CIN film might have broad application prospects in fatty food packaging.

scholarly journals Sustainable nanocomposite films based on SiO2 and biodegradable poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) (PHBH) for food packaging

e-Polymers ◽  
2021 ◽  
Vol 21 (1) ◽  
pp. 072-081
Author(s):  
Yujuan Qiu ◽  
Jirui Fu ◽  
Binqing Sun ◽  
Xiaojun Ma
Keyword(s):  
Thermal Stability ◽  
Migration Rate ◽  
Food Packaging ◽  
Oxygen Permeability ◽  
Barrier Properties ◽  
Nanocomposite Films ◽  
Solvent Casting ◽  
Nucleating Agents ◽  
Biodegradable Poly ◽  
Thermal Stability Of

Abstract Sustainable nanocomposites with transparent, biodegradable, and enhanced mechanical and barrier properties were prepared by the incorporation of SiO2 into poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) (PHBH) films and subsequent solvent casting. The crystallinity of composites could be increased by 67% with appropriate contents of SiO2, which proved that SiO2 were effective nucleating agents for PHBH. And it was worth mentioning that the contributions of SiO2 to the crystallization and thermal stability of composites are proved effectively by Avrami relationship and Horowitz and Metzger method. More importantly, compared with PHBH, it had not only an enhancement about 40% and 60% on the tensile strength and elastic modulus, respectively, but also half the reduction of the moisture and oxygen permeability which were much higher than the values of conventional plastics. The above, in conjunction with the low migration rate measured in food substitutes, illustrated unambiguously that the nanocomposites might be suitable for potential application in food packaging.

scholarly journals Incorporation of Poly(Itaconic Acid) with Quaternized Thiazole Groups on Gelatin-Based Films for Antimicrobial-Active Food Packaging

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 200
Author(s):  
Celeste Cottet ◽  
Andrés G. Salvay ◽  
Mercedes A. Peltzer ◽  
Marta Fernández-García
Keyword(s):  
Antimicrobial Activity ◽  
Itaconic Acid ◽  
Food Packaging ◽  
Crosslinking Agent ◽  
Radical Scavenging ◽  
Proton Nuclear Magnetic Resonance ◽  
Esterification Reaction ◽  
Alkylation Reaction ◽  
Vapor Permeability ◽  
Active Food Packaging

Poly(itaconic acid) (PIA) was synthesized via conventional radical polymerization. Then, functionalization of PIA was carried out by an esterification reaction with the heterocyclic groups of 1,3-thiazole and posterior quaternization by N-alkylation reaction with iodomethane. The modifications were confirmed by Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H-NMR), as well as ζ-potential measurements. Their antimicrobial activity was tested against different Gram-negative and Gram-positive bacteria. After characterization, the resulting polymers were incorporated into gelatin with oxidized starch and glycerol as film adjuvants, and dopamine as crosslinking agent, to develop antimicrobial-active films. The addition of quaternized polymers not only improved the mechanical properties of gelatin formulations, but also decreased the solution absorption capacity during the swelling process. However, the incorporation of synthesized polymers increased the deformation at break values and the water vapor permeability of films. The antioxidant capacity of films was confirmed by radical scavenging ability and, additionally, those films exhibited antimicrobial activity. Therefore, these films can be considered as good candidates for active packaging, ensuring a constant concentration of the active compound on the surface of the food, increasing products’ shelf-life and reducing the environmental impact generated by plastics of petrochemical origin.

Sign in / Sign up

Export Citation Format

Share Document