Development Of Food Packaging Research Articles

Effect of carvacrol on properties and release behavior of gelatin‐egg white protein/polyethylene bilayer film

AbstractA bilayer antibacterial film of gelatin (G)—egg white protein (EW) containing carvacrol (CA) on polyethylene (PE) was prepared. This study investigated the effects of different concentrations of CA on the apparent viscosity and particle size of gelatin and egg white protein composite film‐forming solution (FFS). The static rheological results showed that the viscosity of FFS increased significantly in the presence of CA. The results of particle size showed that FFS had good stability. Fourier transform infrared (FTIR) spectroscopy indicated that there were hydrogen bond interactions among G/EW and CA with good compatibility. Scanning electron microscopy (SEM) indicated that the incorporation of CA made the film surface structure denser. The film with CA had good antioxidant and antibacterial activities. Under the same conditions, the higher the CA content, the higher the release rate, and the release rate was positively correlated with the increase in temperature and ethanol content in the food simulant, which indicated that the bilayer antibacterial film containing CA could be used for packaging high‐fat foods. Therefore, the G/EW‐PE bilayer antibacterial film containing CA could make up for the poor water resistance of the edible monolayer film, and gave the antibacterial function that the polyethylene packaging film did not have.Practical ApplicationsCA has safe and efficient antibacterial activity. It is listed by the Food and Drug Administration (FDA) in the list of additives that can be directly added to food for human consumption. Compared with the traditional single‐layer packaging film (plastic film and edible packaging film), the G/EW‐PE bilayer film containing CA can not only make up for the poor water resistance of the edible single‐layer film, but also give the plastic film new packaging performance. This study characterized the microstructure, physical properties, antibacterial properties and the release of CA in the film, which provided theoretical reference for the development of food packaging.

DEVELOPMENT OF BIODEGRADABLE POLYSACCHARIDE-PROTEIN EDIBLE GEL COAT WITH ANTIMICROBIAL PROPERTIES FOR FOOD PRODUCTS

Food edible coatings are an important milestone in food production and one of the innovations in food packaging development. This article presents materials on the development of the formulation and technology for the manufacture of a novel composite coating based on sodium alginate, chitosan and protein hydrolysate obtained by the electrochemical method of double extraction from cod processing waste to obtain edible coatings for semi-finished fish products. Furthermore, the physicochemical, physical, mechanical and microbiological properties of this material are described.

Migration of Silver and Copper Nanoparticles from Food Coating

Packaging containing nanoparticles (NPs) can increase the shelf life of products, but the presence of NPs may hazards human life. In this regard, there are reports regarding the side effect and cytotoxicity of nanoparticles. The main aim of this research was to study the migration of silver and copper nanoparticles from the packaging to the food matrix as well as the assessment techniques. The diffusion and migration of nanoparticles can be analyzed by analytical techniques including atomic absorption, inductively coupled plasma mass spectrometry, inductively coupled plasma atomic emission, and inductively coupled plasma optical emission spectroscopy, as well as X-ray diffraction, spectroscopy, migration, and titration. Inductively coupled plasma-based techniques demonstrated the best results. Reports indicated that studies on the migration of Ag/Cu nanoparticles do not agree with each other, but almost all studies agree that the migration of these nanoparticles is higher in acidic environments. There are widespread ambiguities about the mechanism of nanoparticle toxicity, so understanding these nanoparticles and their toxic effects are essential. Nanomaterials that enter the body in a variety of ways can be distributed throughout the body and damage human cells by altering mitochondrial function, producing reactive oxygen, and increasing membrane permeability, leading to toxic effects and chronic disease. Therefore, more research needs to be done on the development of food packaging coatings with consideration given to the main parameters affecting nanoparticles migration.

Aplicación de aceite vegetal modificado para mejoramiento de materiales biodegradables a base de almidón termoplástico y ácido poliláctico

Currently, it is a challenge for academia and industry to develop materials capable of replacing conventional petroleum-derived polymers. The objective of the present study was to evaluate the physicochemical and morphological properties of biodegradable materials obtained from thermoplastic yam starch (TPS), and polylactic acid (PLA) improved with the addition of epoxidized sesame oil (ESO). The blends were made by extrusion, and the films were made by compression moulding. The interaction with water, mechanical properties and structural properties were studied. As a result, the addition the ESO on the TPS / PLA polymeric matrix caused a decrease in moisture content, surface wettability and lower permeability to water vapour. Furthermore, when adding ESO at 3%, elastic modulus and the tensile strength increased approximately double and the deformation capacity for the mixtures without ESO by more than 70%. Regarding structural properties, the addition of ESO promoted the formation of a TPS / PLA interface without marked separation and smoother surfaces. The materials obtained show promising properties for the development of food packaging with low moisture content.

Fabrication of hydrophobic and high-strength packaging films based on the esterification modification of galactomannan

There is an increasing interest in substituting current packaging films with biologically-derived films without compromising mechanical properties and hydrophobicity. In this work, the esterified galactomannan (E-GM) films with good hydrophobicity, excellent oxygen barrier performance and high tensile mechanical strength were synthesized using anhydride esterification method prior to film formation. The hydrophobicity, mechanical properties, barrier properties, thermal stability and ultraviolet absorption of the prepared films were determined to fully investigate the features of galactomannan-based films. The results indicated that GM films can be successfully obtained by esterification. Compared to neat GM film, E-GM-1.5 film (acetic anhydride to GM of 1.5:1) achieved the highest degree of esterification (0.05), hydrophobicity (107°) and mechanical strength (92.0 MPa). In addition, the esterified GM films had lower toxicity for macrophages cells. The prepared E-GM films may provide more opportunities for further advancement and applications in the development of food packaging from natural resources.

Development and characterization of food packaging bioplastic film from cocoa pod husk cellulose incorporated with sugarcane bagasse fibre

Agricultural wastes, including cocoa pod husk (waste from the chocolate industry) and sugarcane bagasse (waste from the sugar industry), are increasing day by day. The development of food packaging biofilms from these two wastes could be beneficial to the environment and human. Therefore, this study was conducted to develop biodegradable plastic films by using cocoa pod husk and sugarcane bagasse. Cellulose and fibre were extracted from cocoa pod husk and sugarcane bagasse, respectively. The developed bioplastic films were divided into several concentration ratios of cellulose and fibre which are 100꞉0 (100% cellulose), 75꞉25 (cellulose꞉fibre), 50꞉50 (cellulose꞉fibre), 25꞉75 (cellulose꞉fibre), and 0꞉100 (100% fibre). The physicochemical properties for all bioplastic concentration ratios were determined in terms of sensory evaluation, drying time, moisture content, water absorption and water vapor permeability. From the observation and analysis of the physicochemical properties of bioplastic, we found that the most suitable bioplastic film for food packaging goes to the combination of 75% cellulose and 25% fibre bioplastic, as it demonstrated the lowest water absorption percentage and water vapor permeability.

DEVELOPMENT OF BIODEGRADABLE PACKAGING FILMS AND EDIBLE COATINGS FOR FOOD PRODUCTS BASED ON COMPOSITE MATERIALS

Plastic is undoubtedly the most convenient type of packaging, but at the same time it is not ecologically friendly. The widespread use of packaging materials all over the world makes us think more and more about the harm of plastic to the environment and humans. It does not decompose in natural conditions and accumulates in huge quantities, because it is mostly used as a single-use packaging. Therefore, the development of environmentally friendly biodegradable edible films and coatings is relevant. Edible food packaging is an important step in food production and one of the innovative directions of food packaging development. This article presents materials on the development of the formulation and manufacturing technology of new composite materials based on sodium alginate and chitosan for the production of edible coatings and films. The results of the physical, chemical and bactericidal properties of these materials are presented.

Zein films with ZnO and ZnO:Mg quantum dots as functional nanofillers: New nanocomposites for food package with UV-blocker and antimicrobial properties

The preparation of a new nanocomposite by combining zein and quantum dots (QDs) was the main interest of the present work. By the sol-gel method, colloidal ethanolic dispersions of zinc oxide (ZnO) particles and ZnO particles doped with magnesium (II) (ZnO:Mg) were obtained, sized 4.26 and 3.65 nm, respectively, as determined by UV–Vis spectroscopy. The prepared QDs were used as nanofillers in order to obtain zein-based nanocomposite films, which displayed good visual appearance, homogeneity, and transparency. The presence of QDs increased the hydrophobicity and reduced, up to three times, the amount of water uptake of the composite films when compared to pure zein. Those effects were more pronounced for ZnO:Mg QDs. TEM, FTIR, and fluorescence microscopy analysis indicated that zein interacts more effectively with ZnO:Mg than with ZnO. In addition, and most importantly, the presence of QDs in the films showed an important advantage when compared to those of pure zein: the extended UV-blocking in the absorbance spectra. The antimicrobial assays demonstrated that the ZnO NPs, loaded into zein films, are promising antibacterial materials since the inhibition of growth of S. aureus reached (96.5 ± 4.9)% at 44.8 wt% of ZnO NPs. Therefore, the nanocomposites show promising features for the development of food packaging, UV protective films, and for the development of new and sustainable materials.

La nanotecnología en el desarrollo de envases para alimentos: Una supertecnología que afronta con éxito los desafíos actuales del envasado y amigable con el medio ambiente

La nanotecnología en el desarrollo de envases para alimentos: Una supertecnología que afronta con éxito los desafíos actuales del envasado y amigable con el medio ambiente

Antimicrobial and Antioxidant Active Food Packaging: Technological and Scientific Prospection.

Antimicrobial and antioxidant packaging play an important role in the food industry by ensuring food quality and prolonging the product's shelf life. Therefore, this scientific survey covers the technological domain in the active food packaging development processes and types of packaging. This paper aims to provide a review of patents and scientific publications on active packaging with antimicrobial and antioxidant properties in order to show technological advances in this field of knowledge and its applicability in the food industry. The patent review indicates an increase in the number of documents deposited in recent decades regarding various types of packaging formulations, particularly active packaging to preserve foods and their shelf life. In the last few decades, the scientific publication also includes several studies concerning the development of active food packaging using natural products with antimicrobial and antioxidant proprieties. Overall, the results show the advantages of incorporating natural products into polymer matrices to develop industrial packaging, providing a safe and high-quality food product to the consumer. On the other hand, the review also highlighted lack of cooperation between inventors and companies of active packaging development. Further study in this regard would help provide data form research and patents on the active food-packaging field as well as economic issues, indicating the global development scenario of this innovative area.

Characterization and functional properties of a pectin/tara gum based edible film with ellagitannins from the unripe fruits of Rubus chingii Hu

Edible films are popular for the development of food packaging. The suitable additive is the key point for the improvement of edible film performance. In this study, edible films (LTEFs) based on blends of ellagitannins (ET) from the unripe fruits of Rubus chingii Hu, low methoxyl pectin (LMP) and tara gum (TG) were characterized and evaluated. The results showed that the thickness and water resistance were increased with the addition of TG and ET. The content of TG and ET obviously influenced its mechanical properties. FT-IR and SEM results suggested that there were interactions between ET and the film substrates, which modified its structure and connection mode. Moreover, the LTEF showed effective antioxidant activity and antimicrobial activity. These results suggested that TG and ETs had the potential to improve the performance of the pectin film and the LTEF could be used as a functional edible film for application in food industries.

Angelica Essential Oil Loaded Electrospun Gelatin Nanofibers for Active Food Packaging Application.

The development of food packaging possessing bioactivities which could extend the shelf life of food has gained increased interest in recent years. In this study, gelatin nanofibers with encapsulated angelica essential oil (AEO) were fabricated via electrospinning. The morphology of gelatin/AEO nanofibers was examined by scanning electron microscopy (SEM) and the addition of AEO resulted in the increase of fiber diameter. The proton nuclear magnetic resonance (1H-NMR) spectra were measured to confirm the presence of AEO in nanofibers. The hydrophobic property of gelatin nanofibers was also found to be improved with the addition of AEO. The nanofibers incorporated with AEO showed significant antioxidant activity and inhibitory effect against both Gram-negative and Gram-positive bacteria in a concentration dependent manner. Furthermore, the 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2-H-tetrazolium bromide (MTT) assay demonstrated that the developed gelatin/AEO nanofibers revealed no cytotoxicity effect. Thus, gelatin nanofibers incorporated with AEO can be used as potential food packaging.

Poly(lactic acid)/carvacrol-based materials: preparation, physicochemical properties, and antimicrobial activity.

The current demand for new antimicrobial systems has stimulated research for the development of poly(lactic acid)/carvacrol (PLA/CAR)-based materials able to hinder the growth and spread of microorganisms. The eco-friendly characteristics of PLA and cytocompatibility make it very promising in the perspective of green chemistry applications as material for food and biomedical employments. The broad-spectrum biological and pharmacological properties of CAR, including antimicrobial activity, make it an interesting bioactive molecule that can be easily compounded with PLA by adopting the same techniques as those commonly used for PLA manufacturing. This review critically discusses the most common methods to incorporate CAR into a PLA matrix and their interference on the morphomechanical properties, release behavior, and antimicrobial activity of systems. The high potential of PLA/CAR materials in terms of chemical-physical and antimicrobial properties can be exploited for the future development of food packaging, coated medical devices, or drug delivery systems.

Novel LDPE/Chitosan Rosemary and Melissa Extract Nanostructured Active Packaging Films.

The increased global market trend for food packaging is imposing new improved methods for the extension of shelf-life and quality of food products. Active packaging, which is based on the incorporation of additives into packaging materials, is becoming significant for this purpose. In this work, nanostructured low-density polyethylene (LDPE) was combined with chitosan (CS) to aim for a food packaging development with an increased oxygen permeability barrier and higher antimicrobial activity. Furthermore, essential oil extracts as rosemary (RO) and Melissa (MO) were added to this packaging matrix in order to improve its antioxidant properties and vanish food odor problems. The novel nanostructured active packaging film was tested using laboratory instrumental methods, such as thermogravimetry (TG), Fourier-transform infrared (FTIR) spectrometry, the X-ray diffraction (XRD) method, a dilatometer for tensile properties (DMA), and an oxygen permeation analyzer (OPA). Moreover, laboratorian tests according to ASTM standards were carried out for the estimation of water sorption, water vapor permeability, overall migration, and, finally, the antioxidant properties of such films. The experimental results have indicated that the final material exhibits advanced properties. More specifically, chitosan addition was observed to lead to an enhanced oxygen and water-vapor permeability barrier while the extracted essential oil addition led to enhanced tensile strength and antioxidant properties.

Food packaging development of bioplastic from basic waste of cassava peel (manihot uttilisima) and shrimp shell

Development of biodegradable plastics or bioplastics that can be degraded by microorganisms such as bacteria and fungi is one approach to solving the problem of plastic waste. Bioplastic from waste starch and cassava peel shrimp shell waste as filler or reinforcement that has been generated in previous research. This research aims to develop bioplastic packaging into food for direct consumption and packaging. Stages of the study include the manufacture of bioplastics, food safety testing, manufacture and packaging of food products, organoleptic test, and the test period. Utilization of cassava and leather waste shrimp shells for bioplastic packaging is an added value in addressing environmental problems because it is recycled into products of high economic value and environmental.

Custom Design of Packaging through Advanced Technologies: A Case Study Applied to Apples

In the context of food packaging design, customization enhances the value of a product by meeting consumer needs. Personalization is also linked to adaptation, so the properties of the packaging can be improved from several points of view: functional, aesthetic, economic and ecological. Currently, functional and formal properties of packaging are not investigated in depth. However, the study of both properties is the basis for creating a new concept of personalized and sustainable product. In accordance with this approach, a conceptual design procedure of packaging with personalized and adapted geometries based on the digitization of fresh food is proposed in this work. This study is based on the application of advanced technologies for the design and development of food packaging, apples in this work, in order to improve the quality of the packaging. The results obtained show that it is possible to use advanced technologies in the early stages of product design in order to obtain competitive products adapted to new emerging needs.

Characterization of biodegradable/non-compostable films made from cellulose acetate/corn starch blends processed under reactive extrusion conditions

The manufacture of food packaging materials from food hydrocolloids has been widely studied during the last decades and multiple alternatives have been investigated, with research mainly focusing on improving the physicochemical and mechanical properties of the different materials. Processing food hydrocolloids by reactive extrusion (REx) for the development of food packaging has, however, been poorly studied. Four film systems were prepared from corn (Zea mays) thermoplastic starch (TPS) containing either cellulose acetate (C) or chromium octanoate (Cat - a potential food grade catalyst), or a blend of both (C + Cat). Processing was done under REx conditions using a twin-screw extruder. An exhaustive study of the resulting materials was carried out in terms of the structural, physicochemical, thermal, surface, mechanical and compostable properties related to their potential use in food packaging applications. The most hydrophobic material was the C-containing film. However, this physicochemical behavior was different on the film surface, thus suggesting molecular rearrangements within the material. The Cat-containing films were darker than the other materials. The mechanical behavior observed in the Cat-containing films was particularly interesting as it suggests that these film systems could be used as shape memory materials for food packaging applications, as long as the following mechanical conditions are not exceeded: 5.02% strain and 0.43 MPa stress. All the films tested were biodegradable. We confirmed that Cat-containing film systems produced non-compostable materials at high concentrations (1 mg/mL), as measured by its effect on lettuce seedlings. This confirms that biodegradable materials are not necessarily compostable.

Recent Developments in Food Packaging Based on Nanomaterials.

The increasing demand for high food quality and safety, and concerns of environment sustainable development have been encouraging researchers in the food industry to exploit the robust and green biodegradable nanocomposites, which provide new opportunities and challenges for the development of nanomaterials in the food industry. This review paper aims at summarizing the recent three years of research findings on the new development of nanomaterials for food packaging. Two categories of nanomaterials (i.e., inorganic and organic) are included. The synthetic methods, physical and chemical properties, biological activity, and applications in food systems and safety assessments of each nanomaterial are presented. This review also highlights the possible mechanisms of antimicrobial activity against bacteria of certain active nanomaterials and their health concerns. It concludes with an outlook of the nanomaterials functionalized in food packaging.

Improvement of fish protein films properties for food packaging through glow discharge plasma application

Myofibrillar proteins have good film forming ability, that leads to the formation of polymers with interesting properties for food packaging development. However, as other bio-sourced macromolecules, they have limited performance compared to synthetic materials and cold plasma represents a promising strategy to change polymer properties. Alternating current (AC) glow discharge plasma is a novel and innovative approach for surface modification of agro-based films in order to improve their properties. Then, the effects of exposure to AC glow discharge plasma were studied on the physicochemical, microstructural and thermal properties of myofibrillar protein films from fish. Films treated for 2 min showed increased elongation at break and decreased tensile strength, while the opposite behavior was observed after 5 min of treatment. Solubility in water increased with 5 min and water vapor permeability increased with 2 min of plasma treatment. Color and opacity also increased probably as a result of chemical changes because of plasma application. Slight changes were observed in microstructure of the films. Thermal properties results agreed with the modifications observed in physicochemical performance, which might be attributed to polymer surface functionalization and etching. Thus, the AC glow discharge is a promising alternative to other strategies in order to advance properties of myofibrillar protein films for food packaging because it is a dry process, does not cause damage by heating in the material, and does not pollute the environment.

Starch content affects physicochemical properties of corn and cassava starch-based films

Biodegradable starch-based film has been widely used as alternative to packaging derived from fossil sources. The composition, structural and morphological properties of starch granules vary with plant source, contributing to significant differences in properties and desired functionality. The objective of this work was to evaluate the starch content influence on physicochemical properties of corn (Zea mays L.) and cassava (Manihot esculenta L.) starch-based films manufactured by casting. Different starch contents (20–60gkg−1), glycerol (9gkg−1) and xanthan gum (0.05gkg−1) were used. From Scanning Electron Microscopy (SEM) analysis, it can be seen that corn and cassava native starches exhibited polyhedral and oval shape, respectively. The Principal Component Analysis (PCA) results showed that higher biopolymer content promoted an increase in thickness (ranging between 0.07 and 0.17 mm) and a reduction in water vapor permeability (ranging between 0.42 and 0.15gmmh−1m−2kPa−1) of the starch-based films. Moreover, increased starch content in the films promoted improved mechanical properties. For the same starch content, cassava starch based films presented higher water solubility than corn films, approximately 22% and 16%, respectively. Mechanical properties of the starch (40gkg−1) based films as tensile strength, (3.9MPa), maximum elongation (120%) and elastic modulus (65MPa) were comparable to LDPE (low density polyethylene) based films used as food packaging currently marketed. From the results obtained, corn and cassava starch may be considered promising alternatives for the food packaging development.