scholarly journals Starch–Mucilage Composite Films: An Inclusive on Physicochemical and Biological Perspective

Polymers ◽  
2021 ◽  
Vol 13 (16) ◽  
pp. 2588
Author(s):  
Mansuri M. Tosif ◽  
Agnieszka Najda ◽  
Aarti Bains ◽  
Grażyna Zawiślak ◽  
Grzegorz Maj ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Barrier Properties ◽  
Edible Films ◽  
Packaging Material ◽  
Polymer Materials ◽  
Synthesis Process ◽  
Packaging Materials ◽  
Packaging Film ◽  
Biodegradable Packaging ◽  
Effective Manner

In recent years, scientists have focused on research to replace petroleum-based components plastics, in an eco-friendly and cost-effective manner, with plant-derived biopolymers offering suitable mechanical properties. Moreover, due to high environmental pollution, global warming, and the foreseen shortage of oil supplies, the quest for the formulation of biobased, non-toxic, biocompatible, and biodegradable polymer films is still emerging. Several biopolymers from varied natural resources such as starch, cellulose, gums, agar, milk, cereal, and legume proteins have been used as eco-friendly packaging materials for the substitute of non-biodegradable petroleum-based plastic-based packaging materials. Among all biopolymers, starch is an edible carbohydrate complex, composed of a linear polymer, amylose, and amylopectin. They have usually been considered as a favorite choice of material for food packaging applications due to their excellent forming ability, low cost, and environmental compatibility. Although the film prepared from bio-polymer materials improves the shelf life of commodities by protecting them against interior and exterior factors, suitable barrier properties are impossible to attain with single polymeric packaging material. Therefore, the properties of edible films can be modified based on the hydrophobic–hydrophilic qualities of biomolecules. Certain chemical modifications of starch have been performed; however, the chemical residues may impart toxicity in the food commodity. Therefore, in such cases, several plant-derived polymeric combinations could be used as an effective binary blend of the polymer to improve the mechanical and barrier properties of packaging film. Recently, scientists have shown their great interest in underutilized plant-derived mucilage to synthesize biodegradable packaging material with desirable properties. Mucilage has a great potential to produce a stable polymeric network that confines starch granules that delay the release of amylose, improving the mechanical property of films. Therefore, the proposed review article is emphasized on the utilization of a blend of source and plant-derived mucilage for the synthesis of biodegradable packaging film. Herein, the synthesis process, characterization, mechanical properties, functional properties, and application of starch and mucilage-based film are discussed in detail.

Preparation and Characterization of Starch/PVA Blend for Biodegradable Packaging Material

2010 ◽  
Vol 123-125 ◽  
pp. 351-354 ◽  
Author(s):  
Fahmida Parvin ◽  
Md. Arifur Rahman ◽  
Jahid M.M. Islam ◽  
Mubarak A. Khan ◽  
A.H.M. Saadat
Keyword(s):  
Mechanical Properties ◽  
Packaging Material ◽  
Rice Starch ◽  
Packaging Materials ◽  
Casting Method ◽  
Environment Friendly ◽  
Elongation At Break ◽  
Biodegradable Packaging ◽  
Soil And Water

Polymer films of rice starch/Polyvinyl alcohol (PVA) were prepared by casting method. Different blends were made varying the concentration of rice starch and PVA. Tensile strength (TS) and elongation at break (Eb) of the prepared films were studied. Films made up of rice starch and PVA with a ratio of 2:8 showed highest TS. 10% sugar was added with highest TS giving four composition of Starch/PVA blend in order to increase TS and Eb. Films made up of rice starch and PVA and sugar with a ratio of 1:8:1 showed highest TS and Eb and the recorded value was 14.96MPa and 637% respectively. The physico-mechanical properties of the prepared sugar incorporated films were improved by grafting with acrylic monomer with the aid of UV radiation. A formulation was prepared with monomer, methylmethacrylat in methanol, and a photo initiator. The highest TS of the grafted films were recorded and the value was 16.38 MPa. The water uptake and weight loss in both soil and water of the grafted films are lower than the non-grafted films. The prepared films were further characterized with stereo micrograph and XRD. Finally, the produced film can be used as biodegradable packaging materials for shopping and garbage bags that are very popular and environment friendly.

Study on the Preparation and Mechanical Properties of Starch/Fiber Cushioning Packaging Materials

2012 ◽  
Vol 616-618 ◽  
pp. 1751-1755
Author(s):  
Wen Ming Ren ◽  
Pei Fang Cheng
Keyword(s):  
Mechanical Properties ◽  
Potato Starch ◽  
New Product ◽  
Packaging Material ◽  
Packaging Materials ◽  
Foaming Agent ◽  
Plastic Packaging ◽  
Biodegradable Packaging ◽  
The Impact ◽  
Optimal Formula

In order to minimize the environmental pollution attributed by traditional plastic packaging material with cushioning performance, a new biodegradable packaging material with cushioning performance was created in the present research. Being made from potato starch, fiber and PVA as well as foaming agent the new product was prepared by a measure of pressure-molding. The impact of each of the four components on the mechanical properties of the product was studied and the optimal formula was determined by a measure of orthogonal test. The results showed that a formula of potato starch 100g, fiber 30g, PVA 40gand foaming agent AC 0.80g gave the product the better mechanical property where tensile strength reached 1.93MPa. Comparing with traditional foamed plastic packaging materials the extension strength of starch-fiber based new product showed 60%-180% higher than EPS’s and 50%-150%higher than EPE’s.

Natural paper-layered composites with air barrier properties achieved by coating with bacterial cellulose

BioResources ◽  
2020 ◽  
Vol 15 (4) ◽  
pp. 9569-9574
Author(s):  
Marta Kaźmierczak ◽  
Tomasz P. Olejnik ◽  
Magdalena Kmiotek
Keyword(s):  
Bacterial Cellulose ◽  
Food Packaging ◽  
Barrier Properties ◽  
Cellulose Fibers ◽  
Packaging Material ◽  
Layered Composites ◽  
Chemical Additives ◽  
Cellulosic Fibers ◽  
Biodegradable Packaging ◽  
Cellulose Pulp

In some respects the safest food packaging material is paper that is completely free of chemical additives, made only from primary cellulosic fibers. There is no information in the literature on giving paper barrier properties using nanocellulose without any additives, especially bacterial cellulose, by applying a coating to a fibrous semi-product. In order to prepare paper-layered composites, paper sheets made of beaten or non-beaten softwood or hardwood cellulose pulp, or their 50/50 (wt./wt.) mix, were used in the experiment. After the application of bacterial cellulose onto the sheets, the paper became completely impermeable to air, which means that fine microbial fibers had filled the voids (pores) between plant cellulose fibers. The results of the experiment could be regarded as a perfect, biodegradable packaging material.

scholarly journals Starch-Glycerol Based Edible Film and Effect of Rosella (Hibiscus Sabdariffa Linn) Extract and Surimi Dumbo Catfish (Clarias gariepinus) Addition on Its Mechanical Properties

2016 ◽  
Vol 5 (2) ◽  
pp. 33 ◽  
Author(s):  
Endaruji Sedyadi ◽  
Syafiana Khusna Aini ◽  
Dewi Anggraini ◽  
Dian Prihatiningtias Ekawati
Keyword(s):  
Mechanical Properties ◽  
Clarias Gariepinus ◽  
Edible Films ◽  
Packaging Material ◽  
Edible Film ◽  
Hibiscus Sabdariffa ◽  
Solvent Casting ◽  
Environment Friendly ◽  
Flower Extract

Effect of Rosella (<em>Hibiscus Sabdariffa</em> Linn) Extract and Surimi Dumbo catfish (<em>Clarias gariepinus</em>) addition on Starch-Based Edible Film-Glycerol Mechanical Properties has been done. The purpose of this study is to create an active environment-friendly packaging material. Surimi additions are intended to improve the mechanical properties of bioplastics and additions of Rosella extract intended as a bio-indicator of acidity. The method used was Solvent Casting. An amount of surimi and rosella extract varied to obtain the best mechanical properties. The results shows that the addition of surimi and rosella flower extract significantly effect the elongation of Edible films produced up to 27%.

scholarly journals Active edible films for application in meat products

2021 ◽  
Vol 10 (7) ◽  
pp. e13610716379
Author(s):  
Daniele Hamann ◽  
Bruna Maria Saorin Puton ◽  
Rosicler Colet ◽  
Juliana Steffens ◽  
Giovana Cristina Ceni ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Meat Products ◽  
Edible Films ◽  
Antioxidant Compounds ◽  
Meat Industry ◽  
Antioxidant Power ◽  
Biodegradable Packaging ◽  
Natural Extracts ◽  
External Agents ◽  
Antimicrobial And Antioxidant Activity

The packaging protects food from actions of external agents, from alterations and contaminations, in addition to adulteration. Edible films are structures produced from biopolymers, which can replace non-biodegradable packaging. These films have been formulated with naturally polymers of polysaccharides, lipids and proteins, isolated or combined with each other. Edible films produced with polysaccharides and proteins are transparent and flexible, although proteins films are less resistant. They act as a barrier, protecting food and increasing shelf life. Additionally, they can carry antimicrobial and antioxidant compounds, being called active films. The antioxidant power is proportional to the amount of the compound added. Natural extracts such as green tea, cloves, ginger and others can be incorporated into the films, wich could improving the mechanical properties of the films and the characteristics of the food. The use of active edible films has been evaluated in the meat industry as an alternative packaging. This review aims to address the use of edible films added with vegetable compounds, with antimicrobial and antioxidant activity, applied to meat products.

Research on Preparation and Properties of Edible Composite Protein Films

2011 ◽  
Vol 87 ◽  
pp. 213-222 ◽  
Author(s):  
Gui Yun Chen ◽  
Qiao Lei
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Water Solubility ◽  
Water Vapor Permeability ◽  
Sodium Caseinate ◽  
Barrier Properties ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Protein Films

Edible films based on whey protein isolate and sodium caseinate were prepared by uniform design method. Glycerol has been incorporated into the edible films as a plasticizer. For all types of films, the influences of components and forming temperature on film properties, such as mechanical properties, water solubility, optical properties, gas and water vapor permeability were investigated. The results suggested that glycerol was the most important factor influencing all the properties of edible composite protein films. However, both increases of sodium caseinate concentration and glycerol content contributed to decrease the barrier properties of gas and water vapor. Among the films studied, group D (prepared with 5% whey protein isolate, 2% sodium caseinate, 50% glycerol at the temperature of 50 °C) showed moderate mechanical properties, optical properties, water solubility and maximum barrier properties of gas and water vapor, with tensile strength=5.85MPa, elongation=101.20%, transparency=91.4%, gas permeability rate=49.92cm3m-2d-10.1MPa-1and water vapor permeability of 0.128×10-11g m-1s-1Pa-1, 0.260×10-11g m-1s-1Pa-1, 0.513×10-11g m-1s-1Pa-1, 1.252×10-11g m-1s-1Pa-1at the RH gradient of 10-40%, 10-50%, 10-60%, 10-70%, respectively.

scholarly journals Use of Packaging Materials for Extending the Shelf Life of Diploid Plum Variety ‘Kometa’

2013 ◽  
Vol 67 (2) ◽  
pp. 174-178 ◽  
Author(s):  
Dalija Segliņa ◽  
Anita Olšteine ◽  
Inta Krasnova ◽  
Karina Juhņeviča
Keyword(s):  
Shelf Life ◽  
Polylactic Acid ◽  
Storage Period ◽  
Barrier Properties ◽  
Fresh Fruit ◽  
Soluble Solids ◽  
Packaging Materials ◽  
Fruit Storage ◽  
Biodegradable Packaging ◽  
Hedonic Scale

Polymers (films, bags and boxes) are the most widely used materials for packing of fresh fruit. Product shelf life is dependent on the packaging material barrier properties, including permeability of CO2 and O2. It focused on the uses of environmentally friendly biodegradable packaging materials for fresh fruit storage. Polypropylene, polylactic acid boxes and cardboard boxes placed in polylactic acid material bag were tested as packaging materials to extend the shelf life of diploid plum cultivar ‘Kometa’. Qualitative characteristics of plum (weight, firmness, soluble solids content and colour changes) stored at temperature +4 ± 1 °C for 20 days were evaluated. Sensory evaluation was performed using a 9-point hedonic scale. Plum in good quality can be stored at the temperature +4 ± 1 °C for 12 days on average. Selective gas and moisture barrier properties of polylactic material ensured minimal weight loss in hermetical containers, but promoted plum ripening and hence a reduction of the storage period. The results suggested that biodegradable packaging materials could be a successful alternative to the conventional polymers for plum packaging, and could contribute to reduction of environmental pollution.

scholarly journals Applying and influence of polymer materials for packaging dairy beverages

2017 ◽  
Vol 71 (1) ◽  
pp. 85-94
Author(s):  
Spasenija Milanovic ◽  
Biljana Pejic ◽  
Vera Lazic ◽  
Bojan Konstantinovic ◽  
Milan Blagojevic
Keyword(s):  
Milk Fat ◽  
Black Tea ◽  
Barrier Properties ◽  
Fermented Milk ◽  
Polymer Materials ◽  
Packaging Materials ◽  
Atmospheric Conditions ◽  
Significant Difference ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Functional food is positioned above the traditional, with the potential to improve human health. Thanks to very good physico-mechanical and barrier properties polymers became very popular in food industry as a packaging materials. Wild range of fermented dairy products could be packed in this packaging materials according to their?s inertness as well. Functional milk beverage was obtained from milk with 0,9% milk fat content by applying 10% v/v of kombucha?s inoculum cultivated on a black tea sweetened with sucrose. The beverage was packed in a different packaging materials: polyamid-polyethylen (PA/PE) coextruded foil bags and polyprophylen (PP) cups closed with aluminium (Al) foil lids under atmospheric conditions (ATM). Beverages were storaged for 15 days at 4?C. The quality of kombucha inoculum, milk and obtained kombucha fermented milk beverage were analysed. Characterization of the packaging materials was done by investigating physico-mechanical, barrier and structural properties. The composition and changes in the headspace atmosphere, after production and during the storage, were analysed. The influence of packaging material properties and packaging conditions on the biochemical transformations of the milk?s components (the content of: lactose, L-lactic acid, D-galactose, ethanol, B1 and B2 vitamins) influenced by kombucha starter were analysed as well. On the bases of the obtained results of characterisation of packaging materials, it can be concluded that PA/PE and PP materials are proper to be used for analysed beverage?s packaging. Also, there is no significant difference in content of components which were quantified, between analysed materials in correlation with the packed fermented milk beverage.

scholarly journals Efficient Eco-Friendly Nano-Extracted Gelatin as Biodegradable Packaging Material

2021 ◽  
Author(s):  
Saber Ibrahim ◽  
Mohamed Soliman
Keyword(s):  
Mechanical Properties ◽  
Film Surface ◽  
Packaging Material ◽  
Gelatin Film ◽  
Differential Scanning Calorimetric ◽  
Vapor Permeability ◽  
Oil Uptake ◽  
Gelatin Nanoparticles ◽  
Biodegradable Packaging ◽  
Gelatin Concentration

Abstract Extracted gelatin from the waste of fresh and grilled chicken skin was used to prepare films as a biodegradable packaging material from solutions of various gelatin concentrations using a casting approach. The thermal behavior of extracted gelatins was investigated by differential scanning calorimetric. The particle size and zeta potential of dispersed nanoparticles of gelatins were measured by dynamic light scattering. The surface area of lyophilized gelatin nanoparticles was calculated from the adsorption of N2 gas. Mechanical properties, water vapor permeability (WVP), and oil uptake (OU) of all manufactured films were studied. Tensile strength values significantly increased for films manufactured from both gelatin sources when the concentration increased from 4 % to 6 % up to 5.1 MPa. The elongation of waste skin gelatin-based films was higher than waste grilled skin gelatin (WG)-based films using 4 % and 8 % concentrations up to 57 %. Films manufactured from WG had significantly lower WVP than waste skin gelatin (WS) analogous at a 4 % gelatin concentration. The WVP of films manufactured from gelatin significantly increased as gelatin concentration increased where OU showed higher oil resistance for films manufactured from WS up to 91 % using 4 % gelatin concentration. The morphological structure of the gelatin film was investigated with scanning electron microscopy (SEM). A homogenized and smooth film surface was observed. The percentage of heavy metal was examined by inductively coupled plasma (ICP). The results of this study showed that the films manufactured using higher concentrations of gelatin possessed promising mechanical properties, good barrier properties, and high safety as a recommended biopolymer packaging material for food contact and pharmaceutical applications.

The Potential Use of Polymer-Clay Nanocomposites in Food Packaging

2006 ◽  
Vol 2 (4) ◽  
Author(s):  
Sudip Ray ◽  
Siew Young Quek ◽  
Allan Easteal ◽  
Xiao Dong Chen
Keyword(s):  
Food Packaging ◽  
Barrier Properties ◽  
Packaging Material ◽  
Clay Nanocomposites ◽  
Packaging Materials ◽  
Future Prospects ◽  
Novel Food ◽  
Polymer Clay Nanocomposite ◽  
Recent Developments ◽  
Potential Use

With today's advancement in nanotechnology, Polymer-Clay Nanocomposite has emerged as a novel food packaging material due to its several benefits such as enhanced mechanical, thermal and barrier properties. This article discusses the potential use of these polymer composites as novel food packaging materials with emphasis on preparation, characterization, properties, recent developments and future prospects.

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