Films For Food Packaging Applications Research Articles

Enhancing Mechanical Properties of Corn Bran Arabinoxylan Films for Sustainable Food Packaging.

Arabinoxylan (AX)-based films can improve the mechanical characteristics of biodegradable materials when utilized for food packaging. However, the mechanical properties of AX films for food packaging applications require thorough investigation to establish their viability. In this study, AX was extracted from corn bran coproducts of dry-milling (DCB), wet-milling (WCB), and dried distiller's grains with solubles (DDGS) using an acid-alkali method. Packaging materials were produced using these AX extracts, each combined with laccase and sorbitol, forming the basis for three different films. These films were then modified by immersing the surface in a lipase-acetate solution. We evaluated their mechanical characteristics, including thickness, tensile properties, tear resistance, and puncture resistance. The thickness and tensile properties of the modified AX films derived from DCB and DDGS showed significant improvements (p < 0.05) compared to the unmodified AX films. In contrast, the modified AX films from WCB showed no significant changes (p > 0.05) in thickness and tensile properties compared to the unmodified WCB AX films. A significant increase in tear resistance (p < 0.05) was observed in all modified AX films after immersion in the lipase-acetate mixture. While puncture resistance was enhanced in the modified AX films, the improvement was not statistically significant (p > 0.05) compared to the unmodified films. The presence of hydroxyl (OH) and carbonyl (CO) groups on the surfaces of AX films from DCB and DDGS, modified by the lipase-acetate solution, suggests excellent biodegradability properties. The modification process positively affected the AX films, rendering them more bendable, flexible, and resistant to deformation when stretched, compared to the unmodified AX films.

Curcumin and silver nanoparticles loaded antibacterial multifunctional pectin/gelatin films for food packaging applications

Renewable biomass-based materials have a huge potential to replace petroleum-based products in food packaging. Herein, pectin/gelatin films loaded with curcumin and silver nanoparticles (AgNPs) are prepared by solution-pouring technology to serve as antimicrobial multifunctional food packaging films. AgNPs and curcumin are found to equally distribute in the films. Fourier transform infrared spectroscopy (FT-IR) reveal the hydrogen bonding and electrostatic interaction among curcumin, AgNPs, pectin and gelatin. The composite films show good antioxidant activity, mechanical performance, hydrophobicity and antibacterial ability. The films of P-GCA 0.5 showed 99.57 ± 0.16 % and 100 % inhibition against E. coli and S. aureus, respectively. The films also demonstrate excellent water vapor barrier qualities. In addition, the composite films possess pH-responsive color change behaviors from yellow (pH 3–8) to light red (pH 8–9) to dark red (pH 11–12), which is suitable for monitoring the freshness of shrimp packaging based on pH changes during deterioration process. As sustainable biomass-based materials, the multifunctional composite films are promising in intelligent food packaging applications.

Citric acid tailors the mechanical and barrier properties of arabinoxylan-gluten crosslinked glycoprotein films

Side streams from wheat processing constitute a widely available renewable resource from biomass rich in carbohydrate polymers and proteins, with great potential as biopolymeric matrices for the production of biobased films for food packaging applications. In this study, arabinoxylan (AX) was extracted with high purity from wheat bran via alkaline extraction and was combined with wheat gluten for the preparation of AX-gluten glycoprotein films using citric acid (CA) as a crosslinker and glycerol as plasticizer. Self-standing and flexible films were prepared via solvent casting and further cured at 150 °C to initiate crosslinking. FTIR analysis and solubility tests revealed that chemical crosslinking had occurred to some extent involving both the AX and gluten components, suggesting the formation of glycoprotein structures. However, the evaluation of the mechanical and barrier properties of the films showed that CA mainly works as a plasticizing agent rather than a crosslinking agent at the conditions used in the study. UV–Vis spectroscopy measurements showed that the films had an excellent ability to block UV-light. This study demonstrates the successful preparation of AX-gluten glycoprotein films with excellent mechanical and barrier properties, which can be tuned by the protein content and CA addition balancing both plasticizing and crosslinking effects.

Preparation of gelatin/ĸ-carrageenan active films through procyanidins crosslinking: Physicochemical, structural, antioxidant and controlled release properties

Active film is an emerging technology for food preservation, which can effectively control the sustained release of antioxidants. Herein, procyanidins were incorporated into gelatin films as a cross-linking agent and antioxidant to improve the physical and antioxidant properties of the gelatin films, and different amounts of ĸ-carrageenan were also added to increase the tortuosity of procyanidins diffusion paths (gelatin:ĸ-carrageenan (G:C) = 1:2, 1:1, and 2:1), resulting in a sustained release of procyanidins. The films were evaluated for their mechanical, barrier, morphological, antioxidant, and controlled release properties. The results showed that the incorporation of procyanidins improved the mechanical, moisture resistance and optical properties of the films. FTIR measurements and molecular docking confirmed the crosslinking reaction between procyanidin and gelatin/ĸ-carrageenan. XRD and SEM showed that these three compounds had good compatibility. Procyanidins could improve the antioxidant activity of films. Moreover, the content of ĸ-carrageenan was closely related to the release of procyanidins, and the film containing 1% (w/w) gelatin, 1% (w/w) ĸ-carrageenan, and 2% (w/w) procyanidins (G/C1:1/P) showed the lowest total release of procyanidins in 50% and 95% ethanol simulants. Gelatin/ĸ-carrageenan films with procyanidins could be used as a controlled-release film for food packaging applications.

Self-supporting noncovalent Choline Alginate/Tannic acid/Ag antibacterial films for strawberry preservation

Packaging materials with peculiar antibacterial properties can shield off and inhibit microorganism proliferation, thus achieving packaging goals such as fresh-keeping, good hygiene, and biosafety. Especially, antibacterial films made of biocompatible substances have received wide attentions, which could effectively extend the shelf life, enhance food security, and guarantee economic benefits. Herein, a self-supporting hybrid antibacterial film was prepared based on non-covalently linked choline hydroxide (ChOH) and alginic acid (HAlg). Then tannic acid (TA) and silver ions were added to improve the mechanical and antimicrobial properties of this hybrid film. The rich hydroxyl groups from TA not only form multiple hydrogen bonds with ChAlg, but can also in situ reduce silver ions to silver nanoparticles, which were confirmed with various characterizations. In addition, the quantitative antibacterial test proved that the antibacterial rate was significantly improved after adding silver ions, reaching >60 %. In an actual storage test, we found that choline cation (Ch+) captured in antibacterial film by electrostatic interaction could achieve sustained release, i.e. sustainable bacteriostasis, and keep strawberries fresh for 48 h at room temperature. This work offers a new strategy for preparing antibacterial films via non-covalent weak interactions, explored an alternative antibacterial film for food packaging applications.

The Effect of Lotus Root Starch Content on the Water Barrier Properties and Biodegradability of Cassava Bioplastic Films

Biodegradable films demand increases due to the awareness of the environmental effects of synthetic plastics. However, biodegradable films based on starch have high water sensibility and poor mechanical properties. This led to an interest among the scientist in improving the properties of biodegradable films. The objectives of this study were to investigate the effect of lotus root starch content on the water solubility, water absorption, water vapor permeability and biodegradability of cassava bioplastic films. The lotus root starch was added at 10%, 20%, 30%, 40% and 50% of cassava starch. The results showed that the water absorption properties decreased by 122% to 21% and the water vapor permeability showed a decreasing trend as the lotus starch content increased. The water solubility increased from 4% to 36% with the increase of lotus starch content and biodegradability increased by 87.5% at 50% of lotus starch content. The results exposed the potential of cassava/ lotus starch bioplastic films for food packaging applications.

Enhancing the properties of soy protein isolate and dialdehyde starch films for food packaging applications through tannic acid crosslinking

The utilization of naturally derived biodegradable polymers, including proteins, polysaccharides, and polyphenols, holds significant promise in addressing environmental concerns and reducing reliance on nonrenewable resources. This study aimed to develop films with enhanced UV resistance and antibacterial capabilities by covalently cross-linking soy protein isolate (SPI) with dialdehyde starch (DAS) through the incorporation of tannic acid (TA). The covalent crosslinking of TA with DAS and SPI was shown to establish a stable chemical cross-linking network. The tensile strength of the resulting SPI/DAS/15TA film exhibited a remarkable increase of 208.27 % compared to SPI alone and 52.99 % compared to SPI/DAS film. Notably, the UV absorption range of SPI/DAS/10TA films extended from 200 nm to 389 nm. This augmentation can be attributed to the oxidation of TA's phenolic hydroxyl groups to quinone under alkaline conditions, which then facilitated cross-linking with the SPI chain via Michael addition and Schiff base reactions. Furthermore, the film demonstrated robust antibacterial properties due to the incorporation of TA. Collectively, the observed properties highlight the significant potential of the SPI/DAS/10TA film for applications in food packaging, where its enhanced mechanical strength, UV resistance, and antibacterial characteristics can contribute to improved product preservation and safety.

Active Low-Density Polyethylene-Based Films by Incorporating α-Tocopherol in the Free State and Loaded in PLA Nanoparticles: A Comparative Study

In this work, alpha-tocopherol (α-TOC) was encapsulated in poly(lactic acid) nanoparticles (PLA NPs) and added to low-density polyethylene (LDPE) films with the aim of producing an active film for food packaging applications. PLA NPs loaded with α-TOC were produced through nanoprecipitation and dried using two methods (freeze-dryer and oven). LDPE-based films with final polymeric matrix concentrations of 10 and 20 g/kg were then produced through blow extrusion. The results showed that LDPE-based films loaded with α-TOC can be produced using blow extrusion, and a good distribution of PLA NPs can be obtained within the LDPE matrix as observed using scanning electron microscopy (SEM). The mechanical properties were affected by the incorporation of α-TOC and PLA NPs loaded with α-TOC, with the observation of a decrease in tensile strength and Young’s Modulus values and an increase in elongation at break. Regarding water vapor permeability, the films showed a reduction in the values with the addition of α-TOC and PLA NPs loaded with α-TOC compared to the LDPE film (control). Films with α-TOC in the free state and loaded in PLA NPs showed antioxidant activity, but their behavior was affected by the encapsulation process.

Study of properties of guar gum and its use in development of packaging film

Discarded plastic materials are now a potential problem throughout the globe; therefore, researchers today attach huge importance and applicability to green chemistry and the sustainable development of biopolymer-based materials that can fulfil the needs of synthetic plastics and polymers and save the biological community of the globe. In this work, a new packaging film was developed by using polyvinyl alcohol (PVA) and guar gum (GG) modified with n-octenyl succinic anhydride (OSA). The objective of the work is to develop a water-resistant film for food packaging applications. In synthesizing the biomaterial film, PVA, glycerol, and guar gum with OSA are used to enhance the capability of water resistance, and the major aim of this study is to improve the hydrophobic nature of guar gum through modification with OSA. The glass transition temperature (Tg = 114.45 °C), crystallization temperature (Tc = 176.85 °C), and melting temperature (Tm = 191.28 °C) of the films indicated better thermal stability. In the characterization study, it was found that 30 % GG/PVA with 5 % OSA provides a better result.

Influence of cellulose viscosity on the physical, mechanical, and barrier properties of the chitosan-based films

This research paper presents a comprehensive investigation into developing biodegradable films for food packaging applications using chitosan (CN) in conjunction with three distinct types of cellulose (CE), each characterized by varying viscosities. The primary objective was to assess the influence of cellulose viscosity on the physical, mechanical, and barrier properties of the resulting films. The medium-viscosity cellulose imparted numerous advantageous qualities to the biodegradable films. These films exhibited optimal thickness (31 μm), ensuring versatility in food packaging while maintaining favorable mechanical properties, blending strength, and flexibility. Also, medium-viscosity cellulose significantly improved the films' barrier performance, particularly regarding oxygen permeability [1.80 × 10−6 (g.mm.m−2. s−1)]. Furthermore, the medium-viscosity cellulose contributed to superior moisture-related properties, including reduced water vapor permeability [14.80 × 10−9 (g.mm.m−2. s−1. Pa−1)], moisture content (13.22 %), and water solubility (22.87 %), while maintaining an appropriate degree of swelling (41.88 %). Moreover, the study employed advanced analytical techniques, including FTIR, XRD, and TGA, to provide critical insights into the films' chemical, structural, and thermal aspects. This research underscored the importance of the viscosity of film formulation materials as a crucial element in designing and efficiently producing films for food packaging.

Characterization of biodegradable films based on guar gum and calcium caseinate incorporated with clary sage oil: Rheological, physicochemical, antioxidant, and antimicrobial properties

Clary sage essential oil (CSEO) has been reported for its wide food and pharmaceutical applications. This work aimed to produce biodegradable active guar gum-calcium caseinate (GG-CC) based film incorporated with CSEO and to evaluate its physico-chemical, antioxidant, and antibacterial properties. Solvent casting technique was used to prepare the composite films containing CSEO at 0.1, 0.15, and 0.2% (v/v). The chemical, rheological, morphology, mechanical, thermal, optical, crystalline, biodegradable, water barrier, antioxidant and antimicrobial potential of the samples were assessed by various analytical methods. Rheological findings of filmogenic solution revealed that the viscosity of filmogenic solutions (GCEO2–GCEO4) increased with an increase in the concentration of the CSEO. CSEO addition in GG-CC film exhibited a homogenous structure with low crystallinity, transparency, water vapor permeability, moisture content, and tensile strength values, whereas a rise in elongation at break, thickness, and thermal stability was observed. Fourier transforms infrared (FTIR) results suggested the interaction between CSEO and GG-CC-CSEO films also exhibited satisfactory antioxidant activity against DPPH and ABTS free radicals and higher antimicrobial effect against the Gram-negative bacteria (Pseudomonas aeruginosa). This work revealed that CSEO has the potential to be used as an active ingredient in the development of films for food packaging applications.

Halochromic smart packaging film based on montmorillonite/polyvinyl alcohol-high amylose starch nanocomposite for monitoring chicken meat freshness

Polyvinyl alcohol (PVA) was blended with high amylose starch (HAS) at a ratio of 3:1, and reinforced with montmorillonite (MMT K10) at different concentrations (1, 2, 5, and 7 % w/w of polymers) and anthocyanins (ANT) to develop an active and smart packaging film. MMT addition enhanced the film's mechanical, barrier, thermal, and water resistance properties. Incorporating ANT extracted from roselle calyx into the optimal nanocomposite film (MMT/PVA-HAS II) increased the films' antioxidant, pH-response, and antibacterial properties. FTIR, XRD, and SEM confirmed the intermolecular interactions and even distribution of ANT and MMT in the film matrix. Release rate of ANT was dependent on type of simulant, with higher rate in aqueous solutions compared to alcoholic/fatty food simulants, and cytotoxicity evaluation proved safety of films for food packaging applications. Storage experiments confirmed the potential applicability of the novel halochromic smart film as a promising candidate for monitoring chicken spoilage under abusive storage conditions.

Morphological, Optical and Thermal Properties of bioactive-Chitosan Nanostructured Edible Films for Food Packaging Applications

Morphological, Optical and Thermal Properties of bioactive-Chitosan Nanostructured Edible Films for Food Packaging Applications

Ultraviolet Blocking Films for Food Packaging Applications

Ultraviolet Blocking Films for Food Packaging Applications

Preparation, characterization, and antimicrobial activity of novel chitosan blended almond gum–nanosilica bionanocomposite film for food packaging applications

Abstract Almond gum and varied concentrations of nanosilica (0.2, 0.4, 0.6, 0.8, and 1.0 wt%) were introduced into the chitosan polymer matrix by solution cast method to enrich the characteristics of the bionanocomposite film. The surface topography, thermal stability, crystalline nature, and functional moieties of the synthesized bionanocomposite films were characterized by SEM, TGA, XRD, and FT-IR. The UV–Vis spectrophotometer showed a maximum absorption wavelength for the film containing the highest concentration of nanosilica. Change in properties such as increased tensile strength, elongation and reduced water solubility, and swelling properties were observed for the bionanocomposite film containing 1.0 wt% nanosilica. In addition, the films exhibited excellent inhibition effect against Escherichia coli bacteria and Candida albicans fungus, which were proven by well diffusion assay method. The carrot slices packed in the bionanocomposite film containing the highest amount of nanosilica retained their freshness for a longer period of time, suggesting the film to be an effective and excellent food packaging material.

Development and Characterization of Bio-Based Composite Films for Food Packing Applications Using Boiled Rice Water and Pistacia vera Shells.

Customer demand for natural packaging materials in the food industry has increased. Biocomposite films developed using boiled rice water could be an eco-friendly and cost-effective packaging product in the future. This study reports the development of bio-based films using waste materials, such as boiled rice water (matrix) and Pistacia vera shells (reinforcement material), using an adapted solution casting method. Several film combinations were developed using various concentrations of plasticizing agent (sorbitol), thickening agent (oil and agar), and stabilizing agents (Arabic gum, corn starch, and Pistacia vera shell powder). Various packaging properties of the film were analyzed and examined to select the best bio-based film for food packaging applications. The film fabricated with Pistacia vera shell powder in the biocomposite film exhibited a reduced water solubility, swelling index, and moisture content, as compared to polyethene packaging material, whereas the biocomposite film exhibited poor antimicrobial properties, high vapor transmission rate, and high biodegradability rate. The packaging properties and characterization of the film indicated that the boiled rice water film with Pistacia vera shell powder was suitable for packaging material applications.

Antimicrobial polyvinyl alcohol/neem oil flexible film for food packaging applications

Spoilage of food materials through microbial activity is the major challenge faced by food industry now a days. Food packaging using antimicrobial polymer is an effective method for improving the shelf-life of food materials. Antimicrobial polymers will prevent the growth of microorganisms in food materials and thereby improve its shelf-life. Most of the reported antimicrobial polymers were synthesized by the physical incorporation of organic/inorganic antimicrobial agents in the polymer matrix. These antimicrobial agents may migrate to the food materials and it is a major concern regarding food safety. In this work, antimicrobial films based on Polyvinyl Alcohol (PVA) were developed by incorporating Neem Oil (NO) into the polymer matrix via solvent casting technique. The inter molecular hydrogen bonding between PVA and active components in NO will prevent the migration of NO from the polymer matrix. The synthesized polymer film exhibited antibacterial activity against Pseudomonas aeruginosa and Escherichia coli and antifungal activity against Aspergillus niger and Rhizopus. It also improved the shelf-life of food materials as compared to the ordinary packaging materials available in our market.

Microbial Melanin: Renewable Feedstock and Emerging Applications in Food-Related Systems

Melanin is among the most important natural pigments produced by various organisms, from microbes to plants and mammals. Melanins possess great properties such as radioprotective and antioxidant activity, heavy metal chelation and absorption of organic compounds. The biosynthesis of melanin through the DOPA metabolic pathway and/or the DHN pathway mainly involves the tyrosinase and laccase enzymes that catalyze the oxidation of phenolic and indolic substrates to form melanin classes, namely eumelanin, pheomelanin, allomelanins and pyomelanin. The cost-efficient production of melanin at a large scale, with a chemically specified composition, constitutes a major technical challenge. Alternative production routes including highly efficient microbial stains cultivated on renewable resources could sustain and up-scale melanin production capacity. The strategy of valorizing low-cost and abundant agro-industrial waste and byproduct streams complies with concepts of sustainable development and circular economy, thus eliminating the environmental footprint. Genetic engineering tools could substantially contribute to enhancing melanogenesis in natural producers via target gene overexpression and the recombination of novel strains. The production of biobased films for food packaging applications reinforced with melanin nanoparticles constitutes a market segment of high interest due to environmental and societal concerns around the end-of-life management of conventional plastics, gradual depletion of fossil resources, sustainability issues and high performance.

Antimicrobial properties of poly (vinyl alcohol) films with zeolitic imidazolate framework (ZIF-8) nanoparticles for food packaging.

Antimicrobial packaging films are of interest to the fresh produce industry due to the high number of foodborne illness outbreaks associated with these products. This study evaluated the antimicrobial effectiveness of poly (vinyl alcohol) (PVA) films with embedded zeolitic imidazolate framework (ZIF-8) nanoparticles carrying trans-cinnamaldehyde (TC) against Escherichia coli MG1655 in spinach leaves. PVA films were synthesized using distilled water and mixed at 90°C for 1h. The synthesized nanoparticles were introduced at various mass ratio concentrations (0%-5% weight of ZIF-8@TC nanoparticles to PVA), namely PVA-Z8-0 (control) through PVA-Z8-5. The PVA and ZIF-8@TC solution was mixed for 24h until it seemed homogenous, cast, and dried in a ventilated oven at 35°C for 24h. The release rate of TC from the PVA/ZIF-8@TC into both ethanol and methanol was characterized using HPLC methods. Disk diffusion and growth studies were performed to quantify the films antimicrobial effectiveness. Disk diffusion test showed that antimicrobial activity against E. coli MG1655 increased (p <0.05) with increased nanoparticles concentration. Growth characteristics were described by the Baranyi model with some variations. About 0.26, 0.73, and 1.65 log reductions were achieved with the PVA-Z8-1 to PVA-Z8-3 films, respectively, while total inactivation was achieved with both the PVA-Z8-4 and PVA-Z8-5 films (p <0.05). Similarly, the Baranyi model described the inhibitory profiles of the different films. This study contributes to the overall food safety body of knowledge regarding fresh produce and other packaged foods through the development of biopolymeric films with embedded nanoparticles to entrap natural antimicrobials. PRACTICAL APPLICATION: This study paves the way for further research on the development of active polymeric films for food packaging applications.

Effects of cinnamon essential oil-loaded Pickering emulsion on the structure, properties and application of chayote tuber starch-based composite films

The use of non-conventional starch sources to develop biodegradable and bioactive starch-based films have attracted increasing attention recently. In this study, a nonconventional chayote tuber starch (CTS) was functionalized by zein-pectin nanoparticle-stabilized cinnamon essential oil (CEO) Pickering emulsion (ZPCO) to develop a novel bioactive composite films for food packaging application. Results demonstrated that antibacterial ZPCO featuring long-term stability was successfully obtained. FTIR and SEM analyses suggested that ZPCO have favorable dispersibility and compatibility with CTS matrix. With ZPCO increasing, the transmittance, tensile strength, and moisture content of composite films decreased, whereas their elongation at break, antimicrobial and antioxidant activities increased. ZPCO added at an appropriate level (2 %) can improve water-resistance of the films and reduce water vapor permeability. More importantly, ZPCO can achieve a slower sustained-release of CEO from composite films into food simulants. Furthermore, the composite film containing 2 % ZPCO is safe and nontoxic as proved by cell cytotoxicity test, and it can significantly prolong the shelf life of ground beef by showing the lowest total volatile base nitrogen and best acceptable sensory characteristic. Overall, the incorporation of ZPCO into CTS films offers a great potential application as a bioactive material in the food packing.