Biodegradable Active Packaging Research Articles

Development of curcumin incorporated composite films based on chitin and glucan complexes extracted from Agaricus bisporus for active packaging of chicken breast meat

Composite films were prepared by combining different concentrations of curcumin with chitin and glucan complexes (CGCs) extracted from Agaricus bisporus via a solution casting method. The developed curcumin doped CGC (CGC/Cu) films were characterized in terms of surface, optical, structural, barrier, mechanical, antioxidant, and antimicrobial properties. The biodegradability of CGC/Cu films was determined in soil for 14 days. The incorporation of curcumin significantly affected the surface morphology and improved light barrier properties, radical scavenging activity, and total phenolic content of the films. The CGC/Cu films containing different concentrations of curcumin showed antibacterial activity against Escherichia coli, while antibacterial activity against Staphylococcus aureus was not observed with the developed films. Afterward, the microbial properties of the fresh chicken breast were examined during refrigerated storage for 10 days. The shelf-life of chicken samples wrapped in the developed film was extended at least 40 % compared to the control sample. In conclusion, curcumin incorporated CGC based films can serve as a promising biodegradable active packaging material to improve the shelf-life of meat products.

The modification effects of roselle anthocyanin film on shrimp texture via water distribution controlling and protein conformation maintenance

The food's perishable properties and people's eco-friendly requirements have driven the biodegradable active packaging development. In this study, modification behaviors of polyviniyl alcohol/hydroxypropyl methylcellulose/roselle anthocyanin-based (PHR) film on textural profiles of Penaeus vannamei were investigated. Shrimp samples were packaged by PHR film with different roselle anthocyanin contents and stored at 4 ± 1 °C. The results indicated that PHR groups exhibited better texture with higher values of hardness (435.56 ± 75.52 g), springiness (0.53 ± 0.04 mm), chewiness (198.83 ± 40.98 N) and resilience (0.45 ± 0.04). The PHR film exerted positive influences on water migration by reducing drip loss and promoting conversion of free water into immobilized water. Meanwhile, the PHR film retarded protein denaturation via increasing myofibrillar protein and sulfhydryl group contents, decreasing TCA (trichloroacetic acid)-soluble peptide contents and maintaining protein secondary structure (higher α-helix ratio and lower β-sheet ratio). In conclusion, the PHR film improved shrimp texture by rearrangement of water distribution and stabilization of protein conformation. Hence, the PHR film was a novel potential active packaging for shrimp texture enhancement.

Characterization of Films Based on Cellulose Acetate/Poly(caprolactone diol) Intended for Active Packaging Prepared by Green Chemistry Principles

Biodegradable active packaging films based on a cellulose acetate and poly(caprolactone diol) blend with incorporated lemongrass oil were developed. Films were prepared using a novel bio-based plasticizer, glycerol tritartarate, synthesized using the principles of green chemistry. The influence of the plasticizer, as well as the essential oil amount, on the structural, surface, mechanical, and thermal properties of the blend was investigated. The plasticizer was shown to work as a compatibilizer for two polymers, according to the results of scanning electron microscopy and surface energy analysis. Blends with a greater amount of plasticizer possessed better mechanical properties but showed worse resistance to water. The antimicrobial property of the blend with lemongrass oil was found to be superior to that of the blend without essential oil. The incorporation of lemongrass oil into the polymer blend resulted in one more step longer thermal degradation process. The optimal film properties, biodegradability, cost-effective preparation method, and additional functions made these films suitable for the production of packaging for grapefruit.

Polysaccharides/propolis composite as promising materials with biomedical and packaging applications: a review

AbstractThe design of biopolymers matrices for incorporating bioactive compounds represents a valuable technique for various biomedical and packaging applications. Propolis has developed as a natural byproduct from beekeeping for wound healing, food packaging, and food production applications. The current review focuses on the various composites prepared from propolis with polysaccharides like cellulose, chitosan, starch, and alginate, where the chemistry, synthesis, and application are seriously discussed. This study found that polysaccharide composite matrix with propolis may provide an appropriate platform for different applications such as wound healing and adequate biodegradable packaging. Using polysaccharide composite matrix with propolis is a promise policy for biodegradable active packaging upgrading and wound healing applications.

Encapsulation of essential oils and their application in antimicrobial active packaging

Contamination of food by spoilage and pathogenic microorganisms is a major challenge to public health, food security and sustainability. As a response, there has been a growing interest in the exploration of alternative antimicrobial agents such as essential oils. Although essential oils can be potent antimicrobials, they are chemically and biologically labile and have strong aromas which limit their application as food antimicrobial additives. This has shifted essential oil research from direct food applications towards the use of encapsulated essential oils in active packaging. Various encapsulation methods are increasingly being explored as a way of stabilizing essential oils, masking their aromas and possibly improving their antimicrobial activity with a more sustained release of the antimicrobials. Encapsulated essential oils have mainly been investigated as direct preservatives but their merit in active packaging is comparatively less explored. The current review will critique some currently available encapsulation techniques and their effect on the antimicrobial efficacy, release profiles, stability and sensory properties of the essential oils. Furthermore, the application of encapsulated essential oils in biodegradable active packaging will be explored by focusing on the antimicrobial efficacy, release properties and physicochemical properties of the packaging.

Biodegradable Active Packaging with Controlled Release: Principles, Progress, and Prospects

Climate change is accelerated by increasing food waste; more importantly, this pressing challenge is compounded by the environmentally damaging effects of conventional plastics used in food packaging. We have critically reviewed active release packaging as an innovative solution to address these concerning effects. Particular attention is paid to controlled release, encapsulation methods, and natural active agents. Other aspects of active packaging development such as stringent safety legislations are also discussed, alongside highlighting developmental hurdles. Certain technologies are underscored as revolutionary for the field of active packaging: in particular, stimuli-responsive materials, reliable controlled-release mechanisms, and the synergy of active packaging and intelligent packaging. Encapsulation is described as an important method of achieving controlled release. The potential of electrospun biopolymeric fibers to encapsulate natural antimicrobial or antioxidant molecules is also noted. Importantly, the review discusses the incorporation of nanomaterials and subsequent increased commercialization success due to the modulation of Bioplastic properties. In order to outcompete inexpensive petroleum-based plastics, these novel packaging materials must have good mechanical properties, good barrier properties, well-defined controlled release studies, and good biodegradation rates. Overall, it is evident that biopolymeric active-release packaging incorporating natural active compounds will serve as a high-potential, sustainable replacement for ubiquitous petroleum-based plastics.

Physiochemical, antioxidant, and food simulant release properties of collagen‐carboxymethyl cellulose films enriched with Berberis lyceum root extract for biodegradable active food packaging

The fish processing by-products are generally predicted as low-cost resources and used as feed for aquaculture and fertilizers for agriculture. This study aimed to extract collagen type-I from fish-discarded skin and their application in the fabrication of active food packaging films. Carboxymethyl cellulose (CMC) was used in collagen films as a cross linker and Berberis lyceum root extract (BLRE) as an antioxidant agent. Films prepared with BLRE presented outstanding features, such as high biodegradability, low transparency, and high UV-Vis barrier properties. In addition, BLRE-loaded films showed excellent antioxidant activities. Further, the exposure of the film to different food simulants showed higher antioxidant release in acidic, and alcoholic food simulants as compared to fatty food simulants. Additionally, these films were also used to wrap mushrooms in order to increase their shelf life. Hence, the present study encourages collagen extraction from fish waste and its use as biodegradable food packaging materials. Novelty impact statement Fish skin is an aquaculture waste but still contains a high amount of collagen type-I, which can be used in combination with CMC to fabricate active food packaging films. These films incorporated with BLRE showed excellent antioxidant activities. Moreover, these films offered a high UV barrier and biodegradable properties. The film’s biodegradability in soil within 10 days increases their application as environmentally friendly materials. Further, these films can effectively prolong the shelf life of mushrooms. Therefore, the bioactive collagen-CMC film provides an effective alternative to synthetic film to maintain the quality and prolong the shelf-life of oily and dry food products.

Enhanced antimicrobial and antioxidant properties of Nano chitosan and pectin based biodegradable active packaging films incorporated with fennel (Foeniculum vulgare) essential oil and potato (Solanum tuberosum) peel extracts.

The online version contains supplementary material available at 10.1007/s13197-021-05333-9.

Development and characterization of starch‐based films added ora‐pro‐nobis mucilage and study of biodegradation and photodegradation

AbstractOra‐pro‐nobis mucilage (MOPN) was incorporated into starch films to improve their mechanical, chemical, and retrogradation properties. Films were made in four MOPN content (0%, 10%, 20%, and 30%) by casting. Films with added MOPN presented antioxidant capacity varying from 3.9% to 23.3%. Chemical cross‐links between starch and MOPN were observed in Fourier transform infrared spectroscopy (FTIR) spectrum, resulting in a reinforced network with the greater young modulus (0.02 Pa, control‐film, to 2.20 Pa, 30%‐MOPN), higher tensile strength (1.34 Pa, control‐film, to 4.38 Pa, 30%‐MOPN), and reduction in elongation (250.32%, control‐film, to 6.55%, 30%‐MOPN). Water vapor permeability did not differ statistically between films. In assays photodegradation, higher MOPN content exhibited less shrinkage of films over time and more loss mass in films during 28 days. FTIR spectrum showed that the films increased crystalline regions during storage, which resulted in stronger aggregation between aligned helices. In addition, water molecules were released which allowed a better alignment of the starch chains. Starch‐based films added MOPN can alternatively be used as active biodegradable packaging since it is able to form cohesive, flexible films and with antioxidant action. Furthermore, MOPN, especially 30% addition, reduces drastic changes in mechanical properties over time.

Cyclodextrins in Polymer-Based Active Food Packaging: A Fresh Look at Nontoxic, Biodegradable, and Sustainable Technology Trends.

Using cyclodextrins (CDs) in packaging technologies helps volatile or bioactive molecules improve their solubility, to guarantee the homogeneous distribution of the complexed molecules, protecting them from volatilization, oxidation, and temperature fluctuations when they are associated with polymeric matrices. This technology is also suitable for the controlled release of active substances and allows the exploration of their association with biodegradable polymer targeting to reduce the negative environmental impacts of food packaging. Here, we present a fresh look at the current status of and future prospects regarding the different strategies used to associate cyclodextrins and their derivatives with polymeric matrices to fabricate sustainable and biodegradable active food packaging (AFP). Particular attention is paid to the materials and the fabrication technologies available to date. In addition, the use of cutting-edge strategies, including the trend of nanotechnologies in active food packaging, is emphasized. Furthermore, a critical view on the risks to human health and the associated updated legislation is provided. Some of the more representative patents and commercial products that currently use AFP are also listed. Finally, the current and future research challenges which must be addressed are discussed.

Structure, physical and antioxidant properties of quinoa protein /hsian-tsao gum composite biodegradable active films

The effects of hsian-tsao (HG) on the microstructure, physical and antioxidant properties of quinoa protein (QP) based edible films were studied. The structure and morphology of the composite films were studied using FTIR, XRD and SEM. FTIR and XRD tests indicated hydrogen bonding and electrostatic interactions occurred between QP and HG, giving rise to a good compatibility of the system. SEM proved that a low proportions of HG (QP:HG = 9:1) made the composite film more compact, while cracks appeared in the presence of higher proportions of HG. Therefore, the presence of low content of HG could improve the tensile strength, elongation at break and water barrier properties of QP films. The addition of HG also significantly improved the antioxidant activity of QP films and delayed the oxidative rancidity of vegetable oil. This work suggested that the QP/HG composite films have potentials to be utilized as biodegradable active food packaging.

Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation

Owing to increasing environmental concerns and growing demands for food quality maintenance, biodegradable active packaging is emerging on the market to overcome the challenges faced by traditional plastic packaging. Pectin, with characteristics of low price, non-toxic and good polymerization, is an ideal material for active food packaging. This review offers the current state of studies on pectin-based active packaging. Three different film formation methods were critically summarized. Physical properties of pectin-based packaging were systemically characterized regarding various pectin structural conformation. Furthermore, preservation behaviors and related mechanisms were fully illustrated to exhibit the outstanding advantages of pectin-based active packaging in food preservation. Pectin-based active packaging can be developed in either wet or dry processes. Wet process contains casting method leading to compact surface morphology and spraying method requiring specialized equipment, while dry process mainly refers to extrusion method with higher efficiency and meets the needs at commercial production. Physical properties of packaging including mechanical, hydrophobic and thermal characteristics are enhanced by modification of pectin conformation or incorporation with bio-polymers, overcoming the weaknesses of pure pectin packaging, such as thermal instability and strong hydrophilicity. After being functionalized with active compounds, pectin-based packaging with great antimicrobial, antioxidant and barrier properties is quite suitable for food preservation. Pectin-based packaging has great advantages to extend shelf-life of food by retarding lipid oxidation, inhibiting microbial growth, controlling water movement, etc. As a result, pectin-based active packaging with great physical and functional properties, has promising prospects in food preservation. • The main methods of pectin packaging preparation are casting, spraying and extrusion. • Film physical and functional properties are modified by incorporating other polymers. • Pectin active packaging can maintain quality and extend shelf-life of packaged food. • Pectin conformation exerts influences on film properties and preservation behaviors. • Pectin-based active packaging has a promising prospect in food packaging industry.

Release of papain incorporated in chitosan films reinforced with cellulose nanofibers

This research presents an active biodegradable packaging, where papain was incorporated into chitosan films reinforced with cellulose nanofibers (CNF). The objective of this study was to evaluate the properties of chitosan-film and CNF (0%, 4%, and 8%, w/w) incorporated with papain (0%, 2%, 6%, and 10%, w/w) and their release in the aqueous medium. Films were characterized by thickness, scanning electron microscopy, UV-Vis light transmission, X-ray diffraction, proteolytic activity, and kinetics of papain release. The papain impaired the dispersion of the CNF in the polymer matrix and increase crystallinity, however, the films show good transparency. The proteolytic activity of the films increased according to the concentration of papain. The CNF acted to control the release of papain. Films made with 2% papain and 4% CNF presented the lowest diffusion coefficient of the papain and may be used in packaging where the slow release of the active compound is required. Novelty impact statement This research presents an active biodegradable packaging, where papain was incorporated into chitosan films reinforced with cellulose nanofibers (CNF). The films developed showed good transparency and both the addition of CNF and papain resulted in increased crystallinity of chitosan films. The films with CNF presented the lowest diffusion coefficient of the papain and may be used in packaging where the slow release of the active compound is required.

Effects of nisin and EDTA on morphology and properties of thermoplastic starch and PBAT biodegradable films for meat packaging

Biodegradable active packaging was produced by compounding nisin (3, 6 and 9%) and nisin-ethylenediaminetetraacetic acid (EDTA) (3 and 6%) mixtures with poly(butylene adipate terephthalate) and thermoplastic starch blends (PBAT/TPS) by blown-film extrusion. Nisin and EDTA interacted with polymers, involving CO stretching of ester bonds and increased compatibility. This plasticized the films and modified the crystallinity, surface roughness and thermal relaxation behavior. Barrier properties were improved due to modified hydrophilic-hydrophobic properties, compact structures and crystallites that restricted vapor and oxygen permeation. PBAT/TPS films containing EDTA and nisin effectively inhibited lipid degradation in pork tissues corresponding with stabilizing the CO ester bond of triacylglycerol. Microbial growth was also inhibited, particularly in EDTA-containing films up to 1.4 log. Inactivation of microorganisms stabilized redness and delayed meat discoloration, preserving the quality of packaged pork. Interaction between nisin, EDTA and polymers modified the morphology and film properties and functionalized biodegradable food packaging to inactivate microorganisms.

The Influence of Intermolecular Interactions between Maleic Anhydride, Cellulose Nanocrystal, and Nisin-Z on the Structural, Thermal, and Antimicrobial Properties of Starch-PVA Plasticized Matrix

On behalf of a circular economy, regular plastics have been replaced by biodegradable packagings. Besides, active films have been applied to improve the shelf-life and quality of foods. In this work, blends were developed using starch as a low-cost natural polymer, mixed with poly(vinyl alcohol) due to its physical-chemical and biodegradable properties. Moreover, maleic anhydride (MaAh), cellulose-nanocrystal (CN), and nisin-z (N-Z) were added, respectively, as a compatibilizer, a mechanical-reinforce, and antimicrobial agents. The thermal stability of the films was analyzed, which blends’ melting temperature occurred around 200–207 °C, and it was influenced by CN, N-Z, and MaAh amounts. N-Z and MaAh acted against S. aureus and P. aeruginosa by compound diffusion (inhibition-halo around 1.85 and 2.18 cm); while S. Choleraesuis and E. coli were inhibited by contact. Therefore, these blends presented the potential to be used as active biodegradable packaging in the food industry.

Este trabajo se centró en el desarrollo de envases activos biodegradables con mezclas de poli (ácido láctico) (PLA), poli (etileno-co-acetato de vinilo) (EVA), polietilenglicol (PEG) y quitosano (QUI). Se investigaron las características morfológicas térmicas y mecánicas de las mezclas, así como, al mismo tiempo, la actividad antifúngica del envase. Para evaluar la actividad antimicrobiana de las mezclas PLA/EVA/PEG/QUI, las muestras

This work focused on the development of biodegradable active packaging with poly(lactic acid) (PLA), poly(ethylene-co-vinyl acetate) (EVA), polyethylene glycol (PEG) and chitosan (QUI) blends. It investigated thermal and mechanical morphological characteristics of the blends, as the same time, the antifungal activity of the packaging. To assess the antimicrobial activity of the PLA/EVA/PEG/QUI blends, the samples were inserted between slices of bread with no preservative to the evaluation of their shelf life. By comparing between PLA/EVA/PEG, PLA/EVA/PEG/QUI blends and neat PLA was possible to evidence the partial miscibility, decreased glass transition temperature (Tg) by incorporating PEG into the blends, a decrease in flexural strength of 71% and elasticity modulus of 80.4% to PLA/EVA/PEG/2.5QUI blend, as well as an increase in elongation at break of 153% and 392% to impact toughness. A similar behavior was observed to PLA/EVA/20PEG and PLA/EVA/PEG/5.0QUI. The QUI-containing film among the bread slices has also influenced the water activity reduction, and reduced about 35% in the count of molds and yeasts in the slices of bread. Chitosan in mixtures with PLA/EVA/PEG showed potential as a natural antifungal agent in bakery packaging.

Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams.

Phytochemicals are relatively small molecular species found in edible plants that may exhibit a diverse range of techno- and biofunctional attributes. In particular, there has been great interest in the identification, isolation, and utilization of dietary phytochemicals that can be used as natural pigments, antioxidants, or antimicrobials or that may improve human health and wellbeing by preventing chronic diseases, such as cardiovascular diseases, diabetes, obesity, and cancer. Relatively high levels of these phytochemicals are often present in the waste streams produced by the food and agriculture industry, such as the peels, stems, roots, or leaves of plants, that are normally discarded or turned into animal foods. From an economic and environmental perspective, it would be advantageous to convert these waste streams into value-added functional ingredients, which is consistent with the creation of a more circular economy. Bioactive phytochemicals can be isolated from agricultural and food waste streams using green extraction methods and then incorporated into plant-based functional foods or biodegradable active packaging materials. The utilization of phytochemicals in the food industry is often challenging. They may chemically degrade in the presence of light, heat, oxygen, and some pH conditions, thereby altering their biological activity. They may have low solubility in aqueous solutions and gastrointestinal fluids, thereby making them difficult to introduce into foods and leading to a low bioavailability. These challenges can sometimes be overcome using nanoencapsulation, which involves trapping the phytochemicals inside tiny food-grade particles. These nanoparticles may be assembled from edible lipids, proteins, carbohydrates, and/or surfactants and include nanoemulsions, solid lipid nanoparticles, nanoliposomes, and biopolymer nanoparticles. In this manuscript, we review a number of important phytochemicals and nanoencapsulation methods used to improve their efficacy.

Pineapple peel extract incorporated poly(vinyl alcohol)-corn starch film for active food packaging: Preparation, characterization and antioxidant activity

This research study explores the fabrication of polyvinyl alcohol (PVOH) and corn starch (ST) with pineapple peel extract (PPE) as a natural antioxidant agent, which is an abundant by-product from the food processing industry via casting method. The effects of PPEs concentration (5%, 10%, 15%, and 20%) on the antioxidant capacity, optical, thermal, mechanical, barrier properties, and changes in PVOH-starch molecular structure of PVOH/ST films were investigated. The results revealed that with the increasing concertation of PPEs, prepared films' thickness and water vapor permeability slightly increased. Elongation at break of PVOH/ST films was also enhanced with PPEs concentration. All PPEs incorporated films exhibited enhanced thermal stability as the degradation occurred above 300 °C. The addition of PPE to PVOH/ST films remarkably increased the antioxidant properties. Finally, prepared PVOH/ST/PPE films demonstrated to be a capable material for developing active biodegradable packaging material due to its proven antioxidant activity and mechanical property, which can be helpful in the packaging of food products that gets spoiled due to oxidation reactions.

Effects of genipin as natural crosslinker on barrier and mechanical properties of chitosan‐astaxanthin film

The aim of this research was to study the effect of genipin crosslinking (0.5, 1.0, and 1.5% (w/w of chitosan)) on moisture barrier property and mechanical strength of chitosan-astaxanthin film. The film functional properties including transparency, tensile strength (TS), elongation at break (EB), water transmission rate (WVTR), and oxygen transmission rate (OTR) were investigated. The results showed that genipin crosslinking was significantly decrease the film transparency and %EB while OTR slightly increased. Fourier transform infrared observation on the chemical-crosslinking structure showed the shifted peak at 1,720 and 1,569 cm−1, indicating the forming covalent linkage between chitosan and genipin. The morphology characterization of the film was evaluated by scanning electron microscopy and found that the crosslinked film was a rougher surface than non-crosslinked film. Chitosan-astaxanthin film with crosslinking of 1% (w/w) genipin significantly improved WVTR and TS compared to other samples. Novelty impact statement Active biodegradable packaging made from chitosan, such as chitosan film incorporated with natural antioxidants, is preferred but lack the water barrier and strong mechanical properties necessary for high moisture food application. In this study, genipin-crosslinking is not only a promising technique to improve the performance and applicability of our developed chitosan-astaxanthin film, but genipin is also a natural crosslinker and an alternative to most chemical crosslinkers which cause undesirable changes and cytotoxicity.

Starch-based biodegradable active packaging with Euphorbia umbellata (PAX) Bruyns bioactive extract

Starch-based biodegradable active packaging with Euphorbia umbellata (PAX) Bruyns bioactive extract