scholarly journals Development and evaluation of a biodegradable packaging from the aryl of the fruit of Hymenaea stigonocarpa Mart. ex Hayne

2021 ◽  
Vol 14 (8) ◽  
Author(s):  
A. C. P. Menezes Filho ◽  
J.G. o Oliveira Filho ◽  
C.A. Porfiro
Keyword(s):  
Mathematical Modeling ◽  
Food Packaging ◽  
Water Solubility ◽  
Surprising Result ◽  
Biodegradable Film ◽  
Casting Technique ◽  
Maximum Tension ◽  
Biodegradable Packaging ◽  
Optical Micrograph ◽  
Scanning Electron

The fruits of Hymenaea stigonocarpa have a sweet, starchy fibrous structure used as food among wild animals and man in the field. The study aimed to develop and evaluate a biodegradable packaging from the starchy aryl solution of the jatobá fruit (H. stigonocarpa). The amylaceous solution was obtained from the arils of H. stigonocarpa, the biodegradable film was prepared according to the casting technique. The physical-chemical characteristics for thickness (mm), humidity (%), water solubility (%), biodegradability time and transmittance (T%) were evaluated. Morphology by optical micrographic and scanning electron, mathematical modeling in 3D, and for the mechanical parameters of tensile strength, maximum tension, elongation and elasticity module. The results obtained for the biodegradable film were brown yellow color, aroma and homogeneity, thickness 0.27 mm, humidity 12.45%, solubility in water 57.48%, biodegradability of 100%, maximum and minimum transmittance 82.25 and 1.32 (T%), in the optical micrograph small imperfections were observed and in the scanning electron micrograph small cracks. The mathematical modeling in 3D presented a surprising result, which is an important device in the aid of imaging. The mechanical characteristics for maximum tension 3.17 N, rupture stress 1.34 MPa, elongation 2.99% and elasticity with 90.07 MPa presented satisfactory results comparable to other biodegradable films of native starch. Biodegradable packaging from Hymenaea stigonocarpa aryl has great potential for use as a food packaging.

scholarly journals Properties of Biocomposite Film Based on Whey Protein Isolate Filled with Nanocrystalline Cellulose from Pineapple Crown Leaf

Polymers ◽  
2021 ◽  
Vol 13 (24) ◽  
pp. 4278
Author(s):  
Fitriani Fitriani ◽  
Sri Aprilia ◽  
Nasrul Arahman ◽  
Muhammad Roil Bilad ◽  
Hazwani Suhaimi ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Whey Protein ◽  
Food Packaging ◽  
Water Solubility ◽  
Moisture Absorption ◽  
Principal Component ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Nanocrystalline Cellulose ◽  
Casting Technique

Among the main bio-based polymer for food packaging materials, whey protein isolate (WPI) is one of the biopolymers that have excellent film-forming properties and are environmentally friendly. This study was performed to analyse the effect of various concentrations of bio-based nanocrystalline cellulose (NCC) extracted from pineapple crown leaf (PCL) on the properties of whey protein isolate (WPI) films using the solution casting technique. Six WPI films were fabricated with different loadings of NCC from 0 to 10 % w/v. The resulting films were characterised based on their mechanical, physical, chemical, and thermal properties. The results show that NCC loadings increased the thickness of the resulting films. The transparency of the films decreased at higher NCC loadings. The moisture content and moisture absorption of the films decreased with the presence of the NCC, being lower at higher NCC loadings. The water solubility of the films decreased from 92.2% for the pure WPI to 65.5% for the one containing 10 % w/v of NCC. The tensile strength of the films peaked at 7% NCC loading with the value of 5.1 MPa. Conversely, the trend of the elongation at break data was the opposite of the tensile strength. Moreover, the addition of NCC produced a slight effect of NCC in FTIR spectra of the WPI films using principal component analysis. NCC loading enhanced the thermal stability of the WPI films, as shown by an increase in the glass transition temperature at higher NCC loadings. Moreover, the morphology of the films turned rougher and more heterogeneous with small particle aggregates in the presence of the NCC. Overall, the addition of NCC enhanced the water barrier and mechanical properties of the WPI films by incorporating the PCL-based NCC as the filler.

scholarly journals Characterization of biodegradable film based on zein and oleic acid added with nanocarbonate

2015 ◽  
Vol 45 (10) ◽  
pp. 1890-1894 ◽  
Author(s):  
Wanessa Ximenes Ribeiro ◽  
José Francisco Lopes Filho ◽  
Monica Souza Cortes ◽  
Carmen Cecília Tadini
Keyword(s):  
Electron Microscopy ◽  
Mechanical Properties ◽  
Scanning Electron Microscopy ◽  
Oleic Acid ◽  
Water Solubility ◽  
Structural Characteristics ◽  
Biodegradable Film ◽  
Fat Globules ◽  
Scanning Electron

Zein oleic acid films added with 1, 2 and 3 % (w/w) of nanocarbonate and 30 % glycerol as plasticizer, were produced and evaluated according to their structure and functional properties. Structural characteristics were analyzed by optical and scanning electron microscopy (SEM). Water solubility and mechanical properties were determined according to ASTM methods. The increase of nanocarbonate concentration increased water solubility and influenced the color and mechanical properties. Optical and SEM of film samples added with nanocarbonate, shown low amount of pores and great fat globules size.

scholarly journals Tannic-Acid-Cross-Linked and TiO2-Nanoparticle-Reinforced Chitosan-Based Nanocomposite Film

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 228
Author(s):  
Swarup Roy ◽  
Lindong Zhai ◽  
Hyun Chan Kim ◽  
Duc Hoa Pham ◽  
Hussein Alrobei ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Tannic Acid ◽  
Nanocomposite Film ◽  
Food Packaging ◽  
Titanium Dioxide Nanoparticles ◽  
Casting Technique ◽  
Active Food Packaging ◽  
Reinforcing Agent ◽  
Solution Casting Technique ◽  
Cross Linker

A chitosan-based nanocomposite film with tannic acid (TA) as a cross-linker and titanium dioxide nanoparticles (TiO2) as a reinforcing agent was developed with a solution casting technique. TA and TiO2 are biocompatible with chitosan, and this paper studied the synergistic effect of the cross-linker and the reinforcing agent. The addition of TA enhanced the ultraviolet blocking and mechanical properties of the chitosan-based nanocomposite film. The reinforcement of TiO2 in chitosan/TA further improved the nanocomposite film’s mechanical properties compared to the neat chitosan or chitosan/TA film. The thermal stability of the chitosan-based nanocomposite film was slightly enhanced, whereas the swelling ratio decreased. Interestingly, its water vapor barrier property was also significantly increased. The developed chitosan-based nanocomposite film showed potent antioxidant activity, and it is promising for active food packaging.

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

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2569
Author(s):  
Mia Kurek ◽  
Nasreddine Benbettaieb ◽  
Mario Ščetar ◽  
Eliot Chaudy ◽  
Maja Repajić ◽  
...  
Keyword(s):  
Food Packaging ◽  
Water Solubility ◽  
Color Change ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Color Changes ◽  
Insoluble Particles ◽  
Polymer Stability ◽  
Food Packaging Films

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.

scholarly journals Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 767
Author(s):  
Elsa Díaz-Montes ◽  
Roberto Castro-Muñoz
Keyword(s):  
Food Packaging ◽  
Composite Films ◽  
Edible Films ◽  
Biological Properties ◽  
Food Preservation ◽  
Environmental Damage ◽  
Biodegradable Packaging ◽  
Product Consumption ◽  
New Concepts ◽  
Processed Products

Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.

scholarly journals Synthesis of biodegradable films obtained from rice husk and sugarcane bagasse to be used as food packaging material

2019 ◽  
Vol 25 (4) ◽  
pp. 506-514 ◽  
Author(s):  
Himanshu Gupta ◽  
Harish Kumar ◽  
Mohit Kumar ◽  
Avneesh Kumar Gehlaut ◽  
Ankur Gaur ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Sugarcane Bagasse ◽  
Rice Husk ◽  
Food Packaging ◽  
Packaging Material ◽  
Biodegradable Films ◽  
Biodegradable Film ◽  
Biocomposite Film ◽  
Biopolymer Film ◽  
Lignocellulose Biomass

The current study stresses on the reuse of waste lignocellulose biomass (rice husk and sugarcane bagasse) for the synthesis of carboxymethyl cellulose (CMC) and further conversion of this CMC into a biodegradable film. Addition of commercial starch was done to form biodegradable film due to its capacity to form a continuous matrix. Plasticizers such as Glycerol and citric acid were used to provide flexibility and strength to the film. Biopolymer film obtained from sugarcane bagasse CMC showed maximum tensile strength and elongation in comparison to the film synthesized from commercial CMC and CMC obtained from rice husk. It has been observed that an increase in sodium glycolate/NaCl content in CMC imposed an adverse effect on tensile strength. Opacity, moisture content, and solubility of the film increased with a rise in the degree of substitution of CMC. Therefore, CMC obtained from sugarcane bagasse was better candidate in preparing biopolymer/biocomposite film.

scholarly journals Microstructure, Tensile Properties and Hardness Behavior of Al7075 Matrix Composites Reinforced With Graphene Nanoplatelets and Beryl Fabricated by Stir Casting Method

2019 ◽  
Vol 9 (1) ◽  
pp. 6761-6765 ◽  
Keyword(s):  
Tensile Strength ◽  
Volume Fraction ◽  
Hybrid Composites ◽  
Matrix Material ◽  
Stir Casting ◽  
Hybrid Nanocomposites ◽  
Homogeneous Distribution ◽  
Casting Technique ◽  
Aluminum 7075 ◽  
Scanning Electron

In this research, an effort is made to familiarize and best potentials of the reinforcing agent in aluminum 7075 matrices with naturally occurring Beryl (Be) and Graphene (Gr) to develop a new hybrid composite material. A stir casting technique was adopted to synthesize the hybrid nanocomposites. GNPS were added in volume fractions of 0.5wt%, 1wt%, 1.5wt%, and 2wt% and with a fixed volume fraction of 6 wt.% of Beryl. As cast hybrid composites were microstructurally characterized with scanning electron microscopy and X-ray diffraction. Microstructure study through scanning electron microscope demonstrated that the homogeneous distribution reinforcement Beryl and GNPs into the Al7075 matrix. Brinell hardness and tensile strength of synthesized materials were investigated. The hybrid Al7075-Beryl-GNPs composites showed better mechanical properties compared with base Al7075 matrix material. The ascast Al7075-6wt.% Beryl-2wt.%GNPs showed 49.41% improvement in hardness and 77.09% enhancement in ultimate tensile strength over Al7075 alloy.

scholarly journals Use of Lemongrass Leaf Ethanol Extract for Developing Alginate Based Antibacterial Edible Films

2020 ◽  
Vol 10 (2) ◽  
pp. 99-107
Keyword(s):  
Antibacterial Activity ◽  
Moisture Content ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Water Solubility ◽  
Brown Seaweed ◽  
Ethanol Extract ◽  
Edible Films ◽  
Edible Film ◽  
Alcohol Extract

Alginates extracted from brown seaweed have a variety of prospective applications such as thickeners, stabilizers, or restructuring agents. Due to its properties as a natural polysaccharide, alginate is very potential to be used as edible films for food packaging purposes. Edible films are developed for food protection being excellent barriers to gases but not to moisture. Incorporation of antimicrobial agents into edible film formulation can extend product shelf life and reduce the risk of pathogenic bacterial growth on food. Therefore, this study was aimed to develop an alginate based antibacterial edible film. Antibacterial agent extracted from lemongrass leaves using ethanol was employed. The study was conducted by varying the addition levels of lemongrass ethanol extract to the alginate based edible films, i.e. 0.5%, 1.0% and 1.5%. Before being added to the alginate based edible films, the lemongrass ethanol extract was investigated for its antibacterial activity. The edible films obtained were analyzed in terms of physical, mechanical and chemical and microbiological parameters, including thickness, water vapor transmission rate (WVTR), brightness, tensile strength, elongation, moisture content, water solubility and antibacterial activity. Results showed that the higher addition levels of lemongrass ethanol extract tended to produce alginate based edible films with lower WVTR and brightness value as well as higher elongation, moisture content and water solubility. Edible film added with lemongrass ethanol extract resulted in this study demonstrated antibacterial activity against Staphylococcus aureus. The addition of lemongrass alcohol extract at 0.5% was considered as a recommended concentration level for producing alginate based antibacterial edible films.

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 Active Edible Films Based on Arrowroot Starch with Microparticles of Blackberry Pulp Obtained by Freeze-Drying for Food Packaging

Polymers ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 1382 ◽  
Author(s):  
Gislaine Ferreira Nogueira ◽  
Farayde Matta Fakhouri ◽  
José Ignacio Velasco ◽  
Rafael Augustus de Oliveira
Keyword(s):  
Antioxidant Capacity ◽  
Food Packaging ◽  
Freeze Drying ◽  
Water Solubility ◽  
Research Work ◽  
Edible Films ◽  
Sem Images ◽  
Film Forming ◽  
Starch Films ◽  
Arrowroot Starch

This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in different concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two different techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food.

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