Films For Food Packaging Applications Research Articles

Physicochemical and antimicrobial properties of Phyllanthus reticulatus fruit extract doped chitosan/poly (vinyl alcohol) blend films for food packaging applications

Physicochemical and antimicrobial properties of Phyllanthus reticulatus fruit extract doped chitosan/poly (vinyl alcohol) blend films for food packaging applications

Antimicrobial bionanocomposites of poly(lactic acid)/ZnO deposited halloysite nanotubes for potential food packaging applications

In this study, nanocomposites of polylactic acid (PLA) with ZnO deposited halloysite nanotubes (HNT) (ZnO@HNT) were synthesized by using ultrasound assisted solvent casting method. The synthesized PLA/ZnO@HNT films were characterized for physical, thermal, mechanical, UV-shielding, barrier properties and antimicrobial activity for food packaging applications. The nanocomposite film PZH2 (consisting 2 wt% ZnO@HNT) showed the best properties with percentage increments over PLA as: surface hydrophobicity (16.5%), water vapor barrier (51.1%), flexibility (79.3%), tensile strength (38.9%), elastic modulus (507.1%), UV barrier property (95.3%), antimicrobial activity (R> 99%). Moreover, a packaging test was performed on cut apples for 6 days storage period to evaluate the potential efficacy of nanocomposite films for food packaging applications. The PZH2 films showed considerably improved results as follows: weight loss = 4.17%; total soluble solids = 10.9°Brix; firmness = 2.4 N; and pH = 4.0. The results have demonstrated efficiency of PLA/ZnO@HNT nanocomposite films as potential food packaging material. • Synthesis of PLA/ZnO@HNT composite films using ultrasound-assisted solvent casting • ZnO@HNT improves mechanical, UV-shielding, barrier properties of PLA films • Excellent antimicrobial properties of PLA/ZnO@HNT films for food packaging • Practical packaging test performed on cut apples stored at room temperature for 6 days • Best properties of PZH2 films: weight loss = 4.17%; TSS = 10.9°Brix; firmness = 2.4 N

Fabrication of pH-sensitive galactomannan/glycerol bio-composite films for food packaging applications

Polysaccharide has attracted tremendous attention for their potential applications in film material with biodegradable, non-toxic, and environmentally friendly. Herein, the novel degradable galactomannan composited films were fabricated by a simple one-pot method based on physically crosslinking hydrogen bonding interactions between the hydroxyl of Gleditsia sinensis polysaccharide gum (GSG) and glycerol (Gly). Meanwhile, the film was incorporated with dye ingredients (Methyl orange, MO; Methyl red, MR; Bromocresol green, BG) as responsive agents and displayed considerable pH-responsive behavior by simulating the contact under acidic and alkaline conditions. The WVP values of films directly related to the concentration of Gly, and the highest WVP value was determined to be 0.1153 g•mm/m2•h•kPa. By taking mechanical property for emphasis, the composites film had decreased tensile stress (from 89.6 to 33.6 MPa) and significantly improved elongation rate (from 3.7% to 177.0%) with the increased Gly concentration, owing to the dynamic variation of inter- and intra-molecular hydrogen bonds between GSG and Gly chains and the corresponding molecular motion. The results demonstrated the properties of a novel galactomannan composited film that can potentially be applied in food packaging.

Antibacterial poly(butylene succinate-co-terephthalate)/titanium dioxide/copper oxide nanocomposites films for food packaging applications

Titanium dioxide (TiO2)/copper oxide (CuO) nanoparticles (NPs) were synthesized by co-precipitation method. The photocatalytic activities of TiO2 were enhanced by the incorporation of CuO. The poly(butylene succinate-co-terephthalate) (PBST)-based nanocomposite (PTC) films were prepared via solvent casting method. Mechanical properties, UV-Vis light barrier, water vapor permeability (WVP), antibacterial properties, and preservation properties of composite films were evaluated. When the content of TiO2/CuO NPs was 3 %, the best overall properties of the film were obtained. The tensile strength and elongation at break reached maximum values of 35.6 ± 0.4 MPa and 590.7 ± 5.3 %, respectively. Meanwhile, the WVP values and UV-Vis transmittance of PTC-3 film decreased. The inhibition rates were close to 90 % against Staphylococcus aureus and Escherichia coli. Moreover, the PTC-3 film could extend the shelf life of cherry tomato after conducting preservation experiments for 18 days. Prepared PTC films had potential for food packaging.

Whey-based polymeric films for food packaging applications: a review of recent trends.

The food industry is always looking for new strategies to extend the shelf life of food. In recent years, the focus has been on edible films and coatings. These play an essential role in the quality, safety, transport, storage, and display of a wide variety of fresh and processed foods and contribute to environmental sustainability. In this sense, this study aimed to carry out a bibliometric analysis and literature review on the production of whey-based films for application in food packaging. Whey-based films have different characteristics when compared to other biopolymers, such as antimicrobial and immunomodulatory capacity. A wide variety of compounds were found that can be incorporated into whey films, aiming to overcome their limitations related to high solubility and low mechanical properties. These compounds range from plasticizing agents, secondary biomacromolecules added to balance the polymer matrix (gelatin, starch, chitosan), and bioactive agents (essential oils, pigments extracted from plants, and other antimicrobial agents). The most cited foods as application matrix were meat (fish, chicken, ham, and beef), in addition to different types of cheese. Edible and biodegradable films have the potential to replace synthetic polymers, combining social, environmental, and economic aspects. The biggest challenge on a large scale is the stability of physical, chemical, and biological properties during application. © 2022 Society of Chemical Industry.

Sustainable Bio-Based Materials from Minimally Processed Red Seaweeds: Effect of Composition and Cell Wall Structure

This study reports on the use of whole seaweed biomass to obtain bio-based films for food packaging applications. Specifically, four different species of agarophytes (Gelidium corneum, Gracilaria chilensis, Gracilaria tenuistipitata and Gracilariopsis longissima) were minimally processed by melt blending and compression molding, and the effect of their composition and cell wall structure on the final performance of the films was investigated. The seaweed biomass was mainly composed of carbohydrates (35–50%), but significant amounts of proteins and ashes were also detected. Temperature-resolved SAXS experiments and microscopy analyses evidenced that a higher temperature of 130 ℃ is required to promote the release of agar from the tougher cell walls from G. corneum and G. tenuistipitata. The higher cellulose content of G. corneum (ca. 15%) resulted in films with higher mechanical resistance and water vapor barrier capacity, while the higher agar content of G. chilensis improved the elongation capacity of the films. The results from this work evidence the potential of red seaweed biomass to generate food packaging materials in a cost-effective and environmentally friendly way.

The Enhanced Moisture Absorption and Tensile Strength of PVA/Uncaria gambir Extract by Boric Acid as a Highly Moisture-Resistant, Anti-UV, and Strong Film for Food Packaging Applications

There is an increasing demand for food packaging materials that are safe for the environment and human health. Pure polyvinyl alcohol (PVA) film is non-toxic and transparent but has poor UV-light shielding, thermal and moisture resistance, and antibacterial activity. Our previous work prepared and characterized a biofilm derived from PVA and edible Uncaria gambir extract (UG). The film has antibacterial properties and is anti-UV and flexible. However, UG is hydrophilic, making this film have low moisture absorption. To improve these properties, we trialed adding boric acid (BA) and UG into the PVA. This present study aims to characterize pure PVA film and blend films resulting from mixing PVA (10%), BA (0.5%), and UG (1%). It was found that the PVA/UG/BA film presented the best performance in terms of UV light absorption, tensile properties, thermal and moisture resistance, and antibacterial activity. This blend sample absorbs about 98% of the UV light at 400 nm wavelength without significantly sacrificing transparency. These findings indicate that UG and BA could be advantageous in the preparation of moisture and thermal-resistant UV shielding films with low toxicity and high antibacterial properties based on PVA. They were also found to be strong enough for food packaging applications.

Cetrimide Crosslinked Chitosan/Guar Gum/Gum Ghatti Active Biobased Films for Food Packaging Applications

Cetrimide Crosslinked Chitosan/Guar Gum/Gum Ghatti Active Biobased Films for Food Packaging Applications

Effect of Wheat and Oat Bran on the Physicochemical Properties of Edible Starch‐Based Films Obtained by Extrusion for Food Packaging Applications

AbstractObtaining edible and biodegradable films for food packaging applications has been a strong desire of consumers, scientific community and industry for years. In this context, edible films from cassava starch with wheat or oat bran (0, 5 and 10 wt.%) manufactured from an industrially established process for packaging, such as extrusion technique, are investigated. Wheat bran is found to have a high content of total dietary fiber, being able to provide a nutritional contribution to the packaging and to consumers. Some broken bran grains smaller than 1 µm are observed, distributed quite homogeneously in the matrix and without the presence of phase separation, suggesting great miscibility between the components. Brans acted as reinforcement in concentrations of 10 wt.%, leading in thecase of wheat bran to increases of 850%, 45% and 25% in Young modulus, strength at break and toughness, respectively, and to decreases in moisture content. The incorporation of bran not significant change the thermal stability and biodegradation of the films. This investigation showed that biodegradable and edible cassava starch‐based films can be manufactured by a scalable process with possible improvements in nutrition and mechanical strength using 10 wt.% of bran for its potential employ as food packaging.

"Hemp Seed Protein and Carrageenan Based Biodegradable Composite Film for Food Packaging Applications"

"Hemp Seed Protein and Carrageenan Based Biodegradable Composite Film for Food Packaging Applications"

Development of functional hydroxyethyl cellulose-based composite films for food packaging applications.

Cellulose-based functional composite films can be a good substitute for conventional plastic packaging to ensure food safety. In this study, the semi-transparent, mechanical strengthened, UV-shielding, antibacterial and biocompatible films were developed from hydroxyethyl cellulose Polyvinyl alcohol (PVA) and ε-polylysine (ε-PL) were respectively used as reinforcing agent and antibacterial agent, and chemical cross-linking among these three components were constructed using epichlorohydrin The maximum tensile strength and elongation at break were 95.9 ± 4.1 MPa and 148.8 ± 2.6%, respectively. TG-FTIR and XRD analyses indicated that chemical structure of the composite films could be well controlled by varying component proportion. From UV-Vis analysis, the optimum values of the percentage of blocking from UV-A and UV-B and ultraviolet protection factor values were 98.35%, 99.99% and 60.25, respectively. Additionally, the composite films exhibited good water vapor permeability, swelling behavior, antibacterial activity and biocompatibility. In terms of these properties, the shelf life of grapes could be extended to 6 days after packing with the composite film.

Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications.

In the current work, we fabricated gelatin–casein-based edible films (GC-EFs) crosslinked with gallic acid (GA). We analyzed the physiochemical characteristics, crystallinity, thermal stability, and surface properties of the EFs using Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). It was found that the edible films possessed a semi-crystalline structure. Addition of GA enhanced the thermal stability of the edible films as well as the surface properties of the films. It was found that a higher concentration of GA (4–5% w/v) significantly improved the surface properties, observed in the surface and cross-sectional examination of SEM micrographs. EFs containing higher amounts of GA showed more compact and denser structures with smoother and more homogeneous surfaces than the control samples. In addition, swelling degree (SD), thickness, water solubility (WS), moisture content (MC), and water vapor permeability (WVP) were found to be low in EFs containing more GA concentration. Mechanical parameters revealed that the Young modulus (Ym) and tensile strength (TS) increased with a rise in GA concentration, and elongation at break (EB) reduced with a rise in GA concentration. In transparency and color analysis, it was observed that GA positively affected the transparency of the edible films.

Recent advances in carrageenan-based films for food packaging applications.

In order to solve the increasingly serious environmental problems caused by plastic-based packaging, carrageenan-based films are drawing much attentions in food packaging applications, due to low cost, biodegradability, compatibility, and film-forming property. The purpose of this article is to present a comprehensive review of recent developments in carrageenan-based films, including fabrication strategies, physical and chemical properties and novel food packaging applications. Carrageenan can be extracted from red algae mainly by hydrolysis, ultrasonic-assisted and microwave-assisted extraction, and the combination of multiple extraction methods will be future trends in carrageenan extraction methods. Carrageenan can form homogeneous film-forming solutions and fabricate films mainly by direct coating, solvent casting and electrospinning, and mechanism of film formation was discussed in detail. Due to the inherent limitations of the pure carrageenan film, physical and chemical properties of carrageenan films were enhanced by incorporation with other compounds. Therefore, carrageenan-based films can be widely used for extending the shelf life of food and monitoring the food freshness by inhibiting microbial growth, reducing moisture loss and the respiration, etc. This article will provide useful guidelines for further research on carrageenan-based films.

Improving the properties of corn starch films for application as packaging material via reinforcement with microcrystalline cellulose synthesized from elephant grass

Nowadays, the development of biodegradable packaging materials from natural renewable sources has attained great attraction in the research field to mitigate environmental problems and the depletion of resources. In this regard, starch-based films are effective for food packaging due to their low cost and eco-friendliness. In the present study, microcrystalline cellulose (MCC) was synthesized from elephant grass biomass and characterized using XRD, FTIR, FESEM, and TGA analysis. The prepared E-MCC was then employed as reinforcement in corn starch films to improve their properties, and the fabricated films were characterized using FTIR, FESEM, TGA, water contact angle, moisture content, and tensile strength testing. The addition of 1% E-MCC significantly enhanced the thermal stability of the films by increasing the peak degradation temperature from 312.3 (neat starch film) to 321 °C. The water contact angle value of the pure starch film was 19.52°, which increased to 98.83° with the incorporation of 5% E-MCC. The mechanical strength of the film increased from 6.03 MPa (neat film) to 22.33 MPa (5% E-MCC). The findings in the study reveal that MCC synthesized from elephant grass is a promising reinforcing agent that can considerably enhance the various properties of corn starch films for food packaging applications.

Synthesis and characterization of poly(lactic acid)/clove essential oil/alkali-treated halloysite nanotubes composite films for food packaging applications

In this study, nanocomposites of polylactic acid (PLA) with clove essential oil (CEO) and alkali treated halloysite nanotubes (NHNT) as fillers were synthesized by using simple solvent casting method. The treatment of halloysite nanotubes with NaOH increased the surface area from 50.16 m2⋅g−1 to 57.01 m2⋅g−1 and pore volume from 0.25 cm3⋅g−1 to 0.32 cm3⋅g−1. The as-synthesized nanocomposite films were characterized for physical, thermal, mechanical and water vapor barrier properties towards their use as food packaging material. The nanocomposite film PCOH0.5 (consisting 0.5 wt% NHNT and 200 μL CEO) possessed the best physical properties with percentage enhancements over PLA as: surface hydrophobicity (20.2 %), water vapor barrier (42.1 %), thermal stability (3.2 %), flexibility (682 %), tensile strength (20 %), elastic modulus (38 %), UV barrier property (62 %). In addition, a practical packaging test was performed on cut apples stored at room temperature for 6 days. The PCOH0.5 films showed substantially improved results (as compared to PLA) as follows: weight loss (40.5 %), mesophilic count (4.0 %), firmness (116.6 %), titratable acidity (110.8 %), pH (2.9 %) and total soluble solids (8.9 %). The results clearly indicate the efficiency of PLA/CEO/NHNT nanocomposite films as potential active food packaging material.

Bionanocomposites from spent hen proteins reinforced with polyhedral oligomeric silsesquioxane (POSS)/cellulose nanocrystals (CNCs)

The utilization of bio-renewable and environmentally sustainable materials has been growing tremendously. Spent hen is a major poultry industry by-product; in this study, we aimed to develop spent hen proteins (SHP) based films for food packaging applications. The spent hen proteins were modified with cellulose nanocrystal (CNCs) and glycidyl polyhedral oligomeric silsesquioxanes (POSS) individually and transformed into bionanocomposite films using compression molding. All protein derived bionanocomposite films were characterized by dynamic mechanical analysis (DMA), attenuated total reflectance-fourier transform infrared spectroscopy (ATR-FTIR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), transmission electron microscopy (TEM) and thermal gravimetric analysis (TGA). The incorporation of CNCs and POSS as a reinforcing agents into the protein's polymer matrix showed a substantial increase in the mechanical strength, water barrier and thermal properties. The mechanical strength of neat protein films increased from 2.65 ± 0.50 to 6.47 ± 0.50 MPa and 8.48 ± 0.98 MPa with POSS (3%) and CNCs (5%), respectively. The strong interactions of nanoparticles with proteins were observed which improved the physical and thermal properties of the spent hen proteins derived films. Thus, POSS or CNCs modified spent hen protein films being renewable and environmentally benign, have great potential to be used as a food packaging material to replace petroleum based polymers.

Preparation and Antimicrobial Activity of Corn Cob and Coir Reinforced Biodegradable Starch Biocomposite Films for Food Packaging Application

Finding a bio-composite film to replace petroleum-based synthetic plastic has received considerable attention in recent years. In this research, biocomposite films were effectively prepared using corn cob powder and coconut coir as reinforcing materials in various concentrations using solution casting and annealing techniques. Corn starch was used as a co-biopolymer, glycerol (3% v/v) and acetic acid (5% v/v) as plasticizers were added as well. Biodegradability, mechanical, physical, FTIR, SEM, XRD, tensile and antibacterial tests were performed on the biocomposite samples. The biodegradability test showed that the samples were biodegradable and that the rate of biodegradation improved with time, reaching 87.37 % in just ten days. The SEM test was used to investigate the molecular structure of the biocomposite films, and the findings demonstrated that the raw ingredients had been well mixed, resulting in a smooth surface. The antibacterial test was conducted against Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative) bacteria. This study examines the influence of fiber reinforcement on the mechanical properties of biocomposites based on starch. Various natural fibers may boost the strength of biocomposites, as shown by the findings. According to the results, maize starch, corn cobs, and coconut coir are all suitable for food packaging purposes.

Optical, mechanical, structural, and antimicrobial properties of tamarind kernel powder, halloysite, and cinnamaldehyde nanocomposite films

AbstractWith paramount pressures from the laws enforcing agents and the general public in greenhouse gas emission and environmental issues, the importance of biodegradable materials with suitable properties for potential applications in the food packaging has received serious attention. In this work, tamarind kernel powder (TKP)/halloysite (HS)/cinnamaldehyde (CND) nanocomposite (NC) films were successfully developed using the solution casting method. CND with selected concentrations (0.5%–3%, w/w) were loaded into TKP (5% w/w)/HS (2% w/w) matrix. The NC films were characterized by optical measurement (e.g., color, transparency), scanning electron microscopy (SEM), X‐ray diffraction (XRD), Fourier transform infrared spectrophotometer (FTIR), barrier, and mechanical properties. The CND concentration significantly influenced the film properties. The developed nanocomposite films exhibited excellent antimicrobial efficacy against Gram‐positive and Gram‐negative foodborne pathogens (Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium). Film with 2% CND was found to be a good candidate for active packaging application.Practical applicationsIn the present times, there have been increased interests in the fabrication of biodegradable films for food packaging applications to reduce the usage of plastic‐based materials. This trend has urged researchers to develop bio‐based packaging materials with increased functionality. Tamarind kernel powder possesses excellent film‐forming properties, and their reinforcement with nanoclays and essential oil makes them useful as a food packaging material. In the present study, the optical, barrier, and antimicrobial properties of tamarind kernel powder films were improved by incorporating halloysite nanoclay and cinnamaldehyde. Therefore, the developed antimicrobial films with improved functionality have high potential as a food packaging material.

Antibacterial and Biodegradable Polysaccharide-Based Films for Food Packaging Applications: Comparative Study.

One of the major objectives of food industry is to develop low-cost biodegradable food packaging films with optimal physicochemical properties, allowing for their large-scale production and providing a variety of applications. To meet the expectations of food industry, we have fabricated a series of solution-cast films based on common biodegradable polysaccharides (starch, chitosan and alginate) to be used in food packaging applications. Selected biopolymers were modified by the addition of glycerol and oxidized sucrose (starch), glycerol (chitosan), and glycerol and calcium chloride (alginate), as well as being used to form blends (starch/chitosan and starch/alginate, respectively). A chestnut extract was used to provide antibacterial properties to the preformed materials. The results of our studies showed that each modification reduced the hydrophilic nature of the polymers, making them more suitable for food packaging applications. In addition, all films exhibited much higher barrier properties to oxygen and carbon dioxide than commercially available films, such as polylactic acid, as well as exhibiting antimicrobial properties against model Gram-negative and Gram-positive bacteria (Escherichia coli and Staphylococcus epidermidis, respectively), as well as yeast (Candida albicans).

Plastic Films for Food Packaging Applications and Their Gas Barrier Mechanisms

Plastic Films for Food Packaging Applications and Their Gas Barrier Mechanisms