Films For Food Packaging Applications Research Articles

Date seed extract encapsulated-MCM-41 incorporated sodium alginate/starch biocomposite films for food packaging application

In this study, we developed active bio-composite films using a sodium alginate/starch (1,1) matrix incorporating date seed extract encapsulated mesoporous silica (DSE@MCM-41) up to 7.5 wt%. Incorporating DSE@MCM-41 significantly improved the films' properties, enhancing antioxidant efficacy and UV-blocking capabilities. Notably, the films exhibited a 29.5 % increase in tensile strength, a 34.81 % decrease in water absorption, and a reduction in water vapor permeability to 1.76 × 10−8 g m−1.h−1.pa−1 at 5 wt% DSE@MCM-41 concentration. These enhancements, coupled with sustained DSE release, effectively extended the shelf life of black grapes by up to 16 days. These results demonstrate the potential of DSE@MCM-41-incorporated bio-composite films to improve food preservation and extend shelf life, making them suitable candidates for advanced food packaging systems.

Fabrication of antimicrobial chitosan/ZnO nanoparticles/lecithin-montmorillonite films for food packaging application

In this study, ZnO nanoparticles (ZnONPs) were loaded on lecithin-montmorillonite (LEC-Mt) and incorporated into chitosan (CS) for purpose of developing novel food packaging films. The performances of CS@ZnONPs/LEC-Mt films were investigated by X-ray diffraction (XRD), Fourier transform infrared spectrum (FTIR), Ultraviolet spectrum (UV), thermogravimetric analysis (TGA), scanning electron microscope (SEM) and energy dispersive X-ray (EDX) spectroscopy. In addition, the water-resistance performance, mechanical properties and antibacterial activity were studied. An appropriate increase of ZnONPs/LEC-Mt contents (3 wt% and below) could achieve a remarkable enhancement in elongation at break (E)and tensile strength (TS). Meanwhile, the moisture vapor transmission rate (MVTR) and moisture content (MC) of the CS@ZnONPs/LEC-Mt films also decreased with the incorporation of ZnONPs/LEC-Mt, which was beneficial for food preservation. CS@ZnONPs/LEC-Mt films manifested lower light transmission, MC (from 35.36% to 26.01%) and MVTR (from 0.2012 g∙m−2∙24 h−1 to 0.1717 g m−2∙24 h−1) values than those of CS film. Furthermore, CS@ZnONPs/LEC-Mt films possess a certain antibacterial activity against Escherichia coli and Staphylococcus aureus. Due to its good UV light barrier properties, mechanical properties and antibacterial property, CS@ZnONPs/LEC-Mt films showed its great potential in designing packaging films.

Harnessing the synergistic power of lignin-Ecoflex blends for enhanced performance in food packaging

In this study, a two-step chemical modification method was applied to lignin, enabling the thermal blending of lignin and Ecoflex® (PBAT) to produce films for food packaging applications. In the first step, 90 % of phenolic and carboxylic acid groups were converted into aliphatic hydroxy groups via hydroxyethylation, and in the second step, the aliphatic hydroxy groups were esterified with cinnamic acid, introducing abundant phenyl rings as well as unsaturated groups to the polymer. The modified lignin possessed an aliphatic–aromatic structure, similar to Ecoflex®, thereby enhancing the potential miscibility between these two materials. Subsequent experiments revealed that adding 20 % of modified lignin into Ecoflex® film resulted in the most significant improvement in mechanical properties, tripling the stiffness and doubling the strength. The addition of 30 % of modified lignin showed the best outcomes in UV absorption, barrier properties against oxygen and water vapor, and anti-oxidation ability. A strawberry ripening test indicated that the Ecoflex® film containing 30 % of modified lignin extended the shelf-life of strawberries from 2 days to 7 days, with better performance than the results of polyethylene bags and pure Ecoflex® films.

Physical and Functional Properties of Poly (Lactic Acid)/Paprika Oleoresin Films for Food Packaging Application

Background: Paprika oleoresin is a compound extracted from paprika, with functional properties, mainly due to its fatty acid composition and carotenoid profile. The effect of these compounds on PLA composite films has not been investigated. Objective: The objective of this study is to evaluate the effect of paprika oleoresin at different concentrations on the surface color, UV barrier, mechanical barrier, water vapor barrier, hydrophobicity, paprika oleoresin release and antibacterial properties of PLA-based composite films. Method: Functional poly(lactic acid)-based films incorporating paprika oleoresin extract (POE) at three levels (0.01%, 0.03% and 0.06%) were prepared using a solution casting method. Results: The paprika oleoresin showed an excellent compatibility with the PLA, as a uniform dispersion was observed. Moreover, the addition of POE improved properties such as elasticity (increase of 62%) and water vapor permeability (decrease of 69%). However, compared to the control film (polylactic acid), the solubility of the polylactic acid and paprika oleoresin extract films was found to be significantly increased. As the POE content increased, the color intensity of the PLA films became lighter orange-yellow. The film composed by PLA/ POE (0.06%) also presented significant bacterial inhibition for Staphylococcus aureus. In addition, the films demonstrated total carotenoid release in food-simulating liquids. Conclusion: Functional PLA/POE films can be a good alternative to replace traditional food packaging.

Preparation and characterization of the Leonardite and Boric acid added Polylactic acid films for food packaging applications

Polylactic acid (PLA), a biodegradable plastic, has begun to replace petroleum-based plastics used in thin film. According to the literature, various clays are used to develop PLA matrix film. In this study, PLA composite films containing specific proportions of Leonardite (LEO) and Boric acid (BOR) were prepared by casting method, and the physical, mechanical, thermal, barrier, and microstructure properties of these films were studied. As the amount of LEO in LEO and BOR/LEO added films increased, correspondingly increased the TS and EM values, while TR and MF values decreased, and the EB values fluctuated. As the amount of BOR increases in BOR added films, the increases and decreases in TS and EM values are similar, while the TR, MF and EB values decrease. In added films, the additive effect is clearly seen in the XRD patterns. While the addition of LEO significantly changed the surface color and opacity, BOR added films showed fewer changes in these properties. The Contact angle measurements demonstrated that, while the addition of BOR reduced the CA value, the addition of LEO partially increased it. The addition of BOR/LEO resulted in an increase in CA value because of the effects of LEO.

Evaluation and optimization of esterified starch and Canna edulis ker fiber films for food packaging applications

Starch-based films reinforced with Canna edulis Ker fiber were developed by a reactive extrusion process in which an esterification reaction was generated using maleic anhydride as a modifying agent and glycerin as a plasticizer. A Box-Behnken experimental design and the response surface methodology allowed modeling of the mechanical and physicochemical properties and their subsequent optimization to obtain flexible or rigid materials with different approaches in food packaging. The optimal composition for the rigid and flexible material was 10 and 2 % (w/w) lignocellulosic fibers, 30 and 30 % (w/w) glycerol, and 4 and 4 % (w/w) maleic anhydride, respectively. Glycerol and maleic anhydride were the key variables that influenced the water solubility and water absorption of the materials. The values of the rigid and flexible material properties of elastic modulus, tensile strength, elongation at break, water solubility, and water absorption were 2.58 and 1.51 GPa, 112.04 and 104.56 Mpa, 6.58 and 10.44 %, 21.63 and 21.85 %, and 139.72 and 141.06, respectively.

Polylactic acid/akermanite biocomposite films for food packaging applications

Polylactic acid/akermanite biocomposite films for food packaging applications

Influence of Crosslinking Concentration on the Properties of Biodegradable Modified Cassava Starch-Based Films for Packaging Applications.

Chitosan/modified cassava starch/curcumin (CS/S/Cur) films with a crosslinker were developed via the solvent casting technique for the application of food packaging. The effects of citric acid (CA) as a natural crosslinker were assessed at different concentrations (0-10.0%, w/w, on a dry base on CS and S content). To measure the most favorable film, chemical structure and physical, mechanical, and thermal properties were investigated. Successful crosslinking between CS and S was seen clearly in the Fourier Transform Infrared (FTIR) spectra. The properties of the water resistance of the CS/S/Cur films crosslinked with CA were enhanced when compared to those without CA. Furthermore, it was found that the addition of CA crosslinking would improve the mechanical properties of composite films to some extent. It had been reported that the CA crosslinking level of 7.5 wt% of CS/S/Cur film demonstrated high performance in terms of physical properties. The tensile strength of the crosslinked film increased from 8 ± 1 MPa to 12 ± 1 MPa with the increasing content of CA, while water vapor permeability (WVP), swelling degree (SD), and water solubility (WS) decreased. An effective antioxidant scavenging activity of the CS/S/Cur film decreased with an increase in CA concentrations. This study provides an effective pathway for the development of active films based on polysaccharide-based film for food packaging applications.

A strategy to prolong cheese shelf-life: Laminated films of bacterial cellulose and chitosan loaded with grape bagasse antioxidant extract for effective lipid oxidation delay

This study presents an innovative approach to developing bioactive composite films for food packaging applications. Laminated films composed of bacterial cellulose (BC) and chitosan were enriched with grape bagasse extract (GE) and glycerol. GE provides antioxidant capacity. Glycerol was added as plasticizer. The formulations were systematically varied to assess their mechanical and thermal properties. The assembly of the films demonstrated robust interaction between components, resulting in enhanced mechanical strength. Tensile tests revealed that GE and glycerol concentrations significantly influenced the tensile strength and elongation properties Films were obtained with Tensile Strength values that ranged between 16.92 and 32.71 MPa, but with an increase of up to 4 times in the percentage of elongation (from 2.33 to 8.63%) compared to films without GE. Puncture tests indicated that the incorporation of GE and glycerol played pivotal roles in improving puncture resistance. Predictive models were developed for better understanding. The laminated films were applied as separators for Havarti cheese, demonstrating their ability to mitigate lipid oxidation and maintaining antioxidant properties during storage. After 60 days of cheese storage, 67.3% decrease in the lipid oxidation was obtained. The findings suggest that laminated BC-chitosan films enriched with GE and glycerol could serve as effective, eco-friendly packaging materials with enhanced mechanical strength and antioxidant functionality for extending the shelf life of food products.

Development and characterization of semi-refined iota carrageenan/fish gelatin-based biocomposite film incorporated with SiO2/ZnO nanoparticles

Food packaging based on natural polymers from polysaccharides and proteins can be an alternative to replace conventional plastics. In the present study, semi-refined iota carrageenan (SRIC) and fish gelatin (FG) were used as polymer matrix film with different concentration ratios (0.5:1.5 %, 1.0:1.0 % and 1.5:0.5 % w/w) and SiO2-ZnO nanoparticles were incorporated as fillers with the same concentration in all formulas (0.5:1.5 % w/w carrageenan-fish gelatin). This study aimed to develop films for food packaging applications with desirable physical, mechanical, optical, chemical, and microbiological properties. The results showed that incorporating SiO2-ZnO nanoparticles significantly (p < 0.05) improved the films' elongation at break, UV-screening properties, and antimicrobial activity. Also, the films' thickness, degradability, and transparency significantly (p < 0.05) increased with the higher concentration of fish gelatin addition in the SRIC matrix polymer. The best formula was obtained on the SRIC-FG film at the ratio of 1.5:0.5 % w/w, which performed excellent antimicrobial activity. Thus, semi-refined iota carrageenan/fish gelatin-based biocomposite film incorporated with SiO2-ZnO nanoparticles can be potentially developed as eco-friendly and intelligent food packaging materials to resolve traditional plastic-related issues and prevent food waste.

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.