Abstract
The problem of waste generated by packaging obtained from conventional synthetic materials, often multilayer, has become more and more pressing with increasing consumption. In this context, nature and humanity have suffered the most. In order to address this phenomenon, global and European organizations have launched and promoted programs and strategies. Replacing petroleum-based packaging with biopolymer packaging has proven to be a real alternative. Thus, the substitution of plastics with biodegradable, non-toxic, edible materials, which can be obtained from marine or agro-industrial waste, is of interest. In the present study, we aimed to develop natural edible materials, obtained entirely from biopolymers such as agar and sodium alginate and plasticized with glycerol and water. Designed to be used for food and food supplements packaging, they can be completely solubilized before consumption. The films were developed through a casting method and were tested in order to identify the physical, optical, and solubility properties. According to the results, the most suitable composition for use as a hydrosoluble packaging material contains agar:alginate:glycerol in a 2:1:1 ratio. The microstructure indicates a homogeneous film, with low roughness values (Rz = 12.65 ± 1.12 µm), high luminosity (92.63), above-average transmittance (T = 51.70%), and low opacity (6.30 A* mm−1). The obtained results are of interest and highlight the possibility of substituting intensely polluting materials with those based on biopolymers.
Highlights
The packaging for the food and medical industry involves a number of multidisciplinary areas, such as engineering, chemistry, biotechnology, and microbiology
In order to establish the conditions for maintaining the solutions until complete drying and film development, as well as to establish the characteristics necessary for future industrial use, the adhesiveness, the appearance of the films, and possible mixtures with other biopolymers were evaluated
Other studies have reported the ability of agar to form hard films and alginate to facilitate the development of glossy and flexible films [27]
Summary
The packaging for the food and medical industry involves a number of multidisciplinary areas, such as engineering, chemistry, biotechnology, and microbiology. The efficiency of a good packaging material is influenced by its ability to preserve the nutritional and sensory qualities of the product contained, to preserve the consumption and microbiologically safety, and, last but not least, to facilitate the promotion and sale of the product. The main feature of a good packaging material is to maintain the quality and shelf life of the product from manufacturing to the consumer. The shelf life represents the time from product development to consumption, the period in which the product retains its quality under certain storage conditions (according to the manufacturers’ specifications). The shelf life of food is highly associated with the inherent characteristics of the food and the environmental conditions exposed during transport and storage and, most importantly, with the quality of the packaging system used [1]. A good packaging material should (i) protect the packaged product from physical and mechanical factors; (ii) prevent damage to the product due to the actions of the natural environment: light, radiation, heat, humidity; (iii) prevent the incidence and proliferation of microorganisms; (iv) ensure stability against oxidative processes; (v) prevent unpleasant odors and maintain taste and color; (vi) allow and ensure the transfer of nutrients; and (vii) function as a sensor carrier [2]
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call