Biodegradable Packaging Materials Research Articles

Development and Characterization of Bioactive Poly(butylene-succinate) Films Modified with Quercetin for Food Packaging Applications.

The preparation of biodegradable active packaging materials is still a major challenge. Here, we report the fabrication and characterization of poly(butylene succinate)-based (PBS) films enriched with a natural polyphenolic antioxidant—quercetin. The PBS-based films with various quercetin content (0.05; 0.10; 0.25 and 0.50 pph on PBS) were prepared via a solvent casting method. Physical (optical, mechanical, thermal, moisture and water sorption, water vapor and UV–vis barrier) and biofunctional (antioxidant and antibacterial against Escherichia coli and Staphylococcus aureus) film properties were tested. The migration of quercetin into model food liquid systems was determined. As a result of quercetin addition, significant changes in color, opacity and UV-blocking effect were observed. The presence of the active substance did not significantly affect the thermal properties of the PBS matrix. However, the mechanical properties of the films were slightly decreased. The films exhibited excellent free radicals (DPPH, ABTS, O2−) scavenging and some bactericidal activities. PBS-quercetin films with superior functional properties have many possibilities for active food packaging applications.

Chitosan/Gelatin/Silver Nanoparticles Composites Films for Biodegradable Food Packaging Applications.

The food packaging industry explores economically viable, environmentally benign, and non-toxic packaging materials. Biopolymers, including chitosan (CH) and gelatin (GE), are considered a leading replacement for plastic packaging materials, with preferred packaging functionality and biodegradability. CH, GE, and different proportions of silver nanoparticles (AgNPs) are used to prepare novel packaging materials using a simple solution casting method. The functional and morphological characterization of the prepared films was carried out by using Fourier transform infrared spectroscopy (FTIR), UV–Visible spectroscopy, and scanning electron microscopy (SEM). The mechanical strength, solubility, water vapor transmission rate, swelling behavior, moisture retention capability, and biodegradability of composite films were evaluated. The addition of AgNPs to the polymer blend matrix improves the physicochemical and biological functioning of the matrix. Due to the cross-linking motion of AgNPs, it is found that the swelling degree, moisture retention capability, and water vapor transmission rate slightly decrease. The tensile strength of pure CH–GE films was 24.4 ± 0.03, and it increased to 25.8 ± 0.05 MPa upon the addition of 0.0075% of AgNPs. The real-time application of the films was tested by evaluating the shelf-life existence of carrot pieces covered with the composite films. The composite film containing AgNPs becomes effective in lowering bacterial contamination while comparing the plastic polyethylene films. In principle, the synthesized composite films possessed all the ideal characteristics of packaging material and were considered biodegradable and biocompatible food packaging material and an alternate option for petroleum-based plastics.

Recent Advances in the Development of Smart and Active Biodegradable Packaging Materials.

Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety. Active packaging materials contain components that enhance their functionality, such as antimicrobials, antioxidants, light blockers, or oxygen barriers. Smart packaging materials contain sensing components that provide an indication of changes in food attributes, such as alterations in their quality, maturity, or safety. For instance, a smart sensor may give a measurable color change in response to a deterioration in food quality. This article reviews recent advances in the development of active and smart biodegradable packaging materials in the food industry. Moreover, studies on the application of these packaging materials to monitor the freshness and safety of food products are reviewed, including dairy, meat, fish, fruit and vegetable products. Finally, the potential challenges associated with the application of these eco-friendly packaging materials in the food industry are discussed, as well as potential future directions.

Biodegradable packaging reinforced with plant-based food waste and by-products

• Adding PWBs into biopolymers can improve the properties of obtained packaging. • Approaches for pretreatments or fabrication can further improve packaging properties. • Gaps still exist between biodegradable and commercial plastic packaging materials. • Coordination among academia, industry and consumer is needed for future development. Use of plastic food packaging has long been debated due to its negative environmental impact. As a result of this, the need to develop sustainable and biodegradable packaging continuously grows, particularly that using plant-based materials. There is a potential to incorporate plant-based food waste or by-products (PWBs) as raw materials into biodegradable packaging for enhancement of packaging performance. While fabricating packaging with PWBs requires pretreating them for fully utilizing and maximizing their functions. Currently, such new materials are not comparable to existing commercial products, not only because of their cost-effectiveness but also due to the disconnections among researchers, manufacturers, and consumers. We provide a concise summary of the most recent advances, focusing on the approaches to using PWB components, the properties of reinforced materials, and their potential applications in biodegradable food packaging.

Development of active cassava starch films reinforced with waste from industrial wine production and enriched with pink pepper extract

AbstractThis study investigated the influence of grape stalk (GS) from the Bordo grape variety (Vittis labruscaL.) as a reinforcing agent, and pink pepper (Schinus terebinthifoliusRaddi) extract (PPE) as an antioxidant, in cassava starch (CS)‐glycerol (GLY) films. The developed biodegradable films were characterized according to structural, barrier, mechanical, antioxidant and optical properties, as well as biodegradability and compared to both the control and blank films. Films containing a high GS content exhibited a significant increase in tensile strength (TS) values by 73%, whereas the films containing a high PPE content exhibited an important increase elongation (ELO) values by 20%, comparing to the control film (CO). The films containing 5.52% v/v of PPE presented an improving on antioxidant activity and barrier properties, leading DPPH and ABTS percentual radical scavenging activity by 51.79% and 58.18%, and decreasing water vapor permeability and solubility by expressive values of 34.11% and 79.43%, respectively. According to the results obtained in this study, the films using GS and PPE exhibited valuable characteristics and are an alternative for applications as a promising biodegradable packaging material.

Poly(ε‐caprolactone): A potential polymer for biodegradable food packaging applications

Due to the increased pollution generated from traditional petroleum‐based plastics and consistent fluctuations in fuel prices, the scientists are focusing on developing the biodegradable polymers which decompose into water and carbon dioxide thereby reducing the litter. Poly(ε‐caprolactone) (PCL) is the emerging biodegradable polymers, ideal to replace the conventional polymers due to its perfect compatibility with other polymers and miscible nature. The present chapter discusses about the chemical synthesis and characteristics of PCL in addition to focusing on the biodegradation mechanism. The potential of PCL for developing biodegradable films and bags in food processing is also highlighted in association with natural fibre, nanotechnology and active packing. This chapter provides an updated information about recent scientific reports on PCL to increase its exploration as a promising biodegradable packaging material.

BioORMOCER®-Compostable Functional Barrier Coatings for Food Packaging.

Biodegradable packaging materials are already in use. However, there are severe restrictions preventing the broad application in food packaging, especially due to insufficient barrier properties. Our idea was to improve these properties with a biodegradable coating. The Fraunhofer-Institut für Silicatforschung ISC has been developing high-barrier coatings for various packaging applications based on a class of materials with glass-like structural units, named ORMOCER®. However, these state-of-the-art ORMOCER® coatings are not biodegradable. The aim of our work was to modify ORMOCER® to become biodegradable and, at the same time, preserve the barrier and functional properties. This was achieved by the incorporation of functionalized tamarind hemicellulose Glyate® into the ORMOCER® matrix. For this purpose a two-step amination reaction of Glyate® was chosen. The aminated product was analyzed by FTIR, solid-state NMR and elemental analysis. New aminated Glyate® containing bioORMOCER® lacquers could be synthesized. Lacquer quality assessment was performed by Raman spectroscopy. The properties of the resulting coatings were evaluated by laser scanning microscopy (LSM), oxygen transmission rates (OTR) measurements, E-Module determination and adhesion tests. Standardized tests for compostability, overall migration and antimicrobial properties were performed for the bioORMOCER® coatings. The evaluation showed that the new bioORMOCER® coatings are suitable for sustainable food packaging.

Hydrophobic Interface Starch Nanofibrous Film for Food Packaging: From Bioinspired Design to Self-Cleaning Action.

Starch-derived edible food films have great potential as biodegradable food packaging materials because they reduce the overuse of traditional petroleum-based plastic. Herein, we demonstrate a direct method of mass producing a pure starch food packaging film that consisted of starch nanofibers by using a temperature-assisted electrospinning technique without addition of any nonstarch components. To overcome the major issue of ultralow hydrophobicity of starch nanofibrous film (SNF), we used a facile and low-cost solution immersion approach to create a fiber coating of stearic acid (STA) inspired by biological organisms with superhydrophobic properties, such as lotus leaves. Hierarchical flower-like micronanostructures were obtained on SNF by controlled assembly of STA onto the surface of starch nanofibers. Benefiting from the effective formation of STA self-assembled lamella, the multiscale microstructure surface features, low surface energy, and enhancing thermal stability of SNF were obtained and confirmed to result in the variety of its hydrophobicity, which can be also tailored by simple controlling of the solution concentration of STA. Importantly, the STA-self-assembled coated SNF enabled water to roll freely in all directions, which is a crucial factor for self-cleaning. Our novel strategy based on self-assembly can guide development of bioinspired hydrophobic interfaces for starch-based films for edible hydrophobic materials.

Composite chitosan films prepared using nisin and Perilla frutescense essential oil and their use to extend strawberry shelf life

The growing demand for bio-based materials for food packaging has stimulated the development of new environment-friendly films. The antibacterial films were prepared by adding nisin and different concentrations of Perilla essential oil (EO) to N-succinyl chitosan (NSC). Scanning electron microscopy, Fourier transform infrared spectrum, X-ray diffraction measurements and thermo stability analysis showed that nisin and EO dispersed in the NSC matrix. In addition, the composite films with nisin (N) and different concentrations of EO (EOx-NNSC) had good antioxidant and antibacterial activity against Staphylococcus aureus, Escherichia coli, Salmonella enteritidis and Pseudomonas tolaasii and were safe for use. Adding nisin and EO also improved the mechanical, water vapor barrier and optical properties of the films. The application of films to strawberries showed that the addition of N and EO to NSC films delayed the rapid decay of strawberries during storage. In conclusion, EOx-NNSC films can be used as a biodegradable and environment-friendly packaging material for food preservation.

Development of Antibacterial, Antioxidant, and UV-Barrier Chitosan Film Incorporated with Piper betle Linn Oil as Active Biodegradable Packaging Material

This study aims to introduce the antibacterial and antioxidant activities of the Piper betle Linn oil (PBLO) into chitosan film (pCS), named as pCS-PBLO film. The morphology, structure, and properties of the pCS-PBLO film, along with the PBLO concentration between 0.4% and 1.2% (v/v), were determined. The film surface became rough and heterogeneous with the addition of PBLO, which directly influenced on mechanical strength of the resultant film. The addition of the PBLO did not affect thermal stability but significant effect on flexibility and mobility of the film. Importantly, the film enhanced the UV-protective property and antioxidant activity as incorporated-PBLO. Moreover, the resulting film revealed the great inhibition efficiency against the negative-gram (E. coli, P. aeruginosa, and S. typhi) and positive-gram (S. aureus) bacteria based on phenolic compounds, such as the acetyleugenol, eugenol, 4-allyl-1,2-diacetoxybenzen, and chavicol acetate in PBLO components. In particular, the pCS-PBLO film may extend the shelf life of king oranges up to two weeks at 25 °C that is longer as compared to the uncoated sample and coated with chitosan alone. These results suggest that the pCS-PBLO film can be used as environmental-friendly and effective food packaging material in the future.

Eco-friendly natural extract loaded antioxidative chitosan/polyvinyl alcohol based active films for food packaging

Nowadays, biodegradable antimicrobial packaging materials draw substantial attention and are considered one of the preferred emerging technologies to be used in the food industry. In this study, we have reported developing a two-component, chitosan (CS) and polyvinyl alcohol (PVA) based films loaded with natural extract of Ocimum tenuiflorum via solvent casting technique. Experimental results showed that all the components were well dispersed, resulting in complete homogenous films. FTIR-ATR spectral analysis indicated strong interaction between the film matrix components, which also gets reflected by the films' physical properties. Transparent biodegradable films have resulted from the mixture and incorporation of the natural agent/extracts influenced light barrier, water resistance, moisture content (9.89–9.01%), and DPPH radical scavenging properties (antioxidant value ~41.1%) of the CS/PVA films. Therefore, this natural extract containing transparent CS/PVA-based films promises to be used in the food industry as packaging material to enhance food safety.

Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials

• Aerogels are nanostructured materials with low bulk density and open porosity. • Food-grade aerogels are prepared from several bio-based materials. • Aerogels can be loaded to obtain delivery systems for food and packaging applications. • Aerogels can turn into oleogels by oil absorption within the pores. Aerogels are nanostructured materials with low density, high surface area (>150 m 2 /g) and open porosity (typically 95–99.99 %). They are obtained by solvent removal from gels while preserving network structure. Hydrogels, organogels and even tissues can be optimal sources of aerogels with limitless customization of format and texture. Aerogels might be used for a range of advanced food applications: from smart ingredients controlling nutrient release to delivery systems for active compounds; from fat substitutes to novel biodegradable and intelligent food packaging materials. This review article summarizes recent developments of aerogels in food applications, analyzing research challenges and prospecting future markets.

Evaluation of the properties of whey protein films with modifications.

Whey protein concentrate (WPC) has been widely studied as a biodegradable bio-based packaging material in the food industry. In this study, different whey protein films were obtained through physical, chemical, enzymatic, and composite modifications. The molecular structure, micro-morphology,mechanical properties, barrier properties, and other characteristics of the films were evaluated. The results illustrated that the thickness of WPC with composite modification increased and the transmittance decreased, but the mechanical properties and barrier properties were more prominent. The WPC film prepared by physical modification combined with transglutaminase has the best film-forming effect, the tensile strength (TS) was 5.45MPa, the elongation at break (EAB) was 25.19%, the WVP was 5.53 g·mm/m2 ·hr·kPa, and the Oxygen permeability (OP) was 1.83 meq/K, and its microstructure was and uniform. In addition, based on the the results of SDS-PAGE and Fourier transform infrared spectroscopy (FTIR), the intermolecular and intramolecular interactions of various modification methods on WPC were studied, thus contributing to analyze the properties of the film. This study provides theoretical basis and technical support for the industrial production of protein-based films.

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies.

Fossil-based plastic materials are an integral part of modern life. In food packaging, plastics have a highly important function in preserving food quality and safety, ensuring adequate shelf life, and thereby contributing to limiting food waste. Meanwhile, the global stream of plastics into the oceans is increasing exponentially, triggering worldwide concerns for the environment. There is an urgent need to reduce the environmental impacts of packaging waste, a matter raising increasing consumer awareness. Shifting part of the focus toward packaging materials from renewable resources is one promising strategy. This review provides an overview of the status and future of biobased and biodegradable films used for food packaging applications, highlighting the effects on food shelf life and quality. Potentials, limitations, and promising modifications of selected synthetic biopolymers; polylactic acid, polybutylene succinate, and polyhydroxyalkanoate; and natural biopolymers such as cellulose, starch, chitosan, alginate, gelatine, whey, and soy protein are discussed. Further, this review provides insight into the connection between biobased packaging materials and innovative technologies such as high pressure, cold plasma, microwave, ultrasound, and ultraviolet light. The potential for utilizing such technologies to improve biomaterial barrier and mechanical properties as well as to aid in improving overall shelf life for the packaging system by in-pack processing is elaborated on.

Preparation and Characterization of Carboxymethyl Cellulose-Based Bioactive Composite Films Modified with Fungal Melanin and Carvacrol.

Preparation of biodegradable packaging materials and valorisation of food industry residues to achieve “zero waste” goals is still a major challenge. Herein, biopolymer-based (carboxymethyl cellulose—CMC) bioactive films were prepared by the addition, alone or in combination, of carvacrol and fungal melanin isolated from champignon mushroom (Agaricus bisporus) agro-industrial residues. The mechanical, optical, thermal, water vapour, and UV-Vis barrier properties were studied. Fourier-transform infrared (FT-IR) spectroscopy studies were carried out to analyse the chemical composition of the resulting films. Antibacterial, antifungal, and antioxidant activities were also determined. Both CMC/melanin and CMC/melanin/carvacrol films showed some antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Candida albicans. The addition of melanin increased the UV-blocking, mechanical, water vapour barrier, and antioxidant properties without substantially reducing the transparency of the films. The addition of carvacrol caused loss of transparency, however, composite CMC/melanin/carvacrol films showed excellent antioxidant activity and enhanced mechanical strength. The developed bioactive biopolymer films have a good potential to be green bioactive alternatives to plastic films in food packaging applications.

PREPARATION AND CHARACTERIZATION OF CELLULOSE FILMS FROM FICUS NATALENSIS BARK CLOTH FIBERS

In this study, cellulose films were prepared from Ficus natalensis bark cloth fibers via phase inversion technique using NaOH/urea/water as the solvent. Films were formed at a concentration of 7 wt. % and 8 wt. % of microcrystalline cellulose (MCC) as isolated from Ficus natalensis bark cloth fibers. Their morphology, physiochemical, and mechanical properties were examined with scanning electron microscopy (SEM), Fourier transform IR spectroscopy (FTIR), x-ray diffraction (XRD), thermal gravimetric analysis (TGA) and microcontrolled electronic universal testing machine. The resultant regenerated cellulose (RC) films exhibited rough surfaces morphologically, good tensile strength (19.85 ± 0.13 MPa), exhibited a plastic behavior with considerable strains. However, they are thermally stable at higher temperatures up to 280 °C. Cellulose films from this study could potentially act as biodegradable packaging materials to upgrade the scope of application of Ficus natalensis bark

Improving the water barrier properties of alginate packaging films by submicron coating with drying linseed oil

AbstractAlginates with excellent film‐forming ability have a promising potential as a safe and biodegradable food packaging material, but as a hydrophilic biopolymer, its general weakness against water has limited its applications. To surpass this weakness, in this study, coating of calcium alginate films with linseed or sunflower oils in micrometric (about 4.55 μm) and submicrometric (about 0.45 μm) thickness was performed, and the characteristics of the films were evaluated. All of the films were homogeneous, transparent and almost colourless. Micro‐coated films presented improved ultraviolet absorbing spectra. The scanning electron microscopy (SEM) images proved the formation of homogeneous and continuous submicron‐coated oil layers for both types of the oils, while some inhomogeneity and defects were observed in the micro‐coated films. Oxidative polymerization of linseed oil was confirmed by Fourier transform infrared (FTIR) spectral analyses. The mechanical strength of the films micro‐coated with linseed oil increased. Submicron coating improved water vapour barrier properties (from 2.20 to 2.92 g/mm/m2/day/kPa) as well as water vapour absorption of the alginate film compared to other films. This result was confirmed by thermogravimetric analyses. The increase in surface hydrophobicity of the films by coating resulted in a significant increase in contact angle (from 46.3° to 89.9° in maximum) and reduction of wettability. The film submicron coated with linseed oil showed the best performance with the least water vapour permeability, water vapour absorption and wettability.

Microbial cellulose based films and composites for food packaging: a review

Currently, the production and application of non-biodegradable petroleum-based synthetic polymer (commonly known as plastic) are highly prevalent. As synthetic polymers as mostly non-biodegradable, they adversely affect the environment and result in the generation of excessive solid waste. The increasing awareness about the ill-effects of synthetic polymers among consumers has resulted in a demand for natural, disposable, biodegradable, reusable, or recyclable food packaging materials. Bio-based polymers and biopolymers have been one of the most favorable alternatives to be exploited and developed into eco-friendly food packaging materials. Certain microorganisms, such as Gluconoacetobacter xylinus, produce cellulose by a fully green procedure which is called bacterial cellulose. Bacterial cellulose demonstrates exceptional properties such as being a chemically pure material, highly flexible, high water absorbency, great tensile strength, highly crystalline nature, highly moldable, non-toxic nature, and biocompatible. However, there are some limitations such as lack of antibacterial properties, optical transparency, and stress-bearing capability which can be overcome by developing bacterial cellulose composites using hydrocolloids like proteins, starches, pectins, etc. The bacterial cellulose composites are employed to develop packaging films with properties such as high mechanical strength; antimicrobial, transparent, biodegradable, with air, water, and oil resistance properties, thus, making it an appropriate material for packaging.

Polyhydroxyalkanoate Nanocomposites with Cellulose Nanocrystals as Biodegradable Coating and Packaging Materials

Nanocomposites of polyhydroxybutyrate (PHB) and poly(hydroxybutyrate-co-hydroxyvalerate) (PHBV) with cellulose nanocrystals (CNCs) were prepared by dispersion of CNCs into (aqueous) poly(vinyl acet...

Ecological packaging of the products of bakery and confectionary industry: technological considerations and technical regulation

Purpose of the study. Scientific substantiation for the use of edible coatings and biodegradable packaging materials, in particular bioplastics, for packaging various types of products in the bakery and confectionary industry. Methods. To carry out the research, a systematic approach to researching factual materials, in particular, scientific and scientific-practical literature, normative legal acts, normative documents, and the like; an abstract-logical approach to the generalization of research results and the formulation of conclusions were used. Research results. Nowadays, edible packaging coatings, biodegradable plastics, and bio-based materials obtained from renewable resources that can be used for a number of food products with a limited shelf life are in practice for packaging bakery and confectionery products. Bio-based materials shall protect products from environmental influences and ensure the preservation of quality during transportation and storage. Critical aspects are mechanical and barrier properties for oxygen, carbon dioxide, water, light and odors. In addition, safety aspects (migration, microbial growth), resistance (heat and chemical) and technological requirements should be taken into account when choosing packaging materials for foods. Now domestic regulatory documents do not contain any norms establishing the rules for ecological packaging (materials, technologies, etc.). To eliminate this discrepancy, guideline has been developed for modifying regulatory documents of various levels, namely, adding rules and requirements for biological packaging of bakery and confectionary products. Conclusions. The developed "Guideline for ecological packaging of bakery and confectionery products" covers the biological and technical basics of ecological biodegradable and edible packaging of these goods, as well as promising materials and methods used for the purpose. This Guideline provides guidance on the changes that the standards and specifications must undergo to accommodate regulatory requirements for sustainable packaging of bakery and confectionery products.