Active Food Packaging Research Articles

Multifunctional films with superior mechanical performance, transparency, antibacterial properties enabled by a physical and chemical dual crosslinking network construction

Exploring sustainable and bio-degradable alternative materials based on lignin and cellulose is expected to address the serious environmental problems caused by the continuous accumulation of petroleum plastic waste. One open question is how to make a high mechanical strength lignin-cellulose material without optical haze. Herein, a multifunctional lignin-cellulose film with excellent mechanical properties and high transparency is successfully prepared based on Schiff base chemistry along with multiple hydrogen bonding interactions. Combined with the chemical and physical double cross-linking network, positively charged aminated lignin improves the compatibility with dialdehyde cellulose and also optimizes the internal structure of the material. Significantly, the obtained films (ALDC10) deliver exceptional mechanical properties (tensile strength, 164.8 MPa and Young's modulus, 12.1 GPa), which are higher than those of some commercial petroleum-based plastics. The films endow superior transparency, antimicrobial (>50 %), UV shielding, and water vapor barrier properties, making them suitable for plastics replacement in active food (apple) packaging. Additionally, the transparent films show photothermal conversion properties, which have high potential applications in food vending machine to delay spoilage of foods with reduced energy consumption. This work establishes advanced valorization of cellulose and lignin, with superior performance, which is expected to replace petroleum plastics in various applications.

PVA/essential oil‐based active food packaging films functionalised with halloysite nanotubes and cellulose nanocrystals as filler materials for the shelf‐life extension of papaya fruits

SummaryThis study investigates the development of polyvinyl alcohol (PVA) and essential oil‐based biocomposite films incorporating halloysite nanotubes (HNTs) and cellulose nanocrystals (CNCs) as reinforcement materials for the packaging of papaya fruits to extend their postharvest shelf‐life. The fabrication process involves the dispersion of filler materials within the PVA polymer matrix, followed by the casting of the films using the solvent‐evaporation technique. The CNC isolated from the papaya peel exhibited rod‐like structures that were confirmed in the morphological studies. The films reinforced with HNT and CNC (5 wt%) had enhanced mechanical properties and exhibited a tensile strength of ~64.40 MPa. The findings of the study demonstrate that the fruits packed with biocomposite materials containing HNTs and CNCs as reinforcements and lemongrass essential oil as active material showed better performance when compared to the control. The edible quality and the storage life of the papaya fruits (TSS, firmness and weight loss %) under investigation were extended by 14 days at ambient temperature (25 °C ± 2 °C) and relative humidity (80%–85%), thus improving the postharvest shelf‐life of harvested papayas. Therefore, PVA‐based active packaging film prepared with lemongrass essential oil, HNTs and CNCs has great potential for the preservation of papaya during postharvest storage.

Evaluation of a Fish Gelatin-Based Edible Film Incorporated with Ficus carica L. Leaf Extract as Active Packaging.

The significant concerns associated with the widespread use of petroleum-based plastic materials have prompted substantial research on and development of active food packaging materials. Even though fish gelatin-based films are appealing as active food packaging materials, they present practical production challenges. Therefore, this study aimed to develop an edible film using Ficus carica L. leaf extract (FLE), as it is affordable, accessible, and has superoxide anion radical scavenging action. This edible film was produced by adding FLE to mackerel skin gelatin at varied concentrations (2.5-10% w/w). The results showed that adding FLE to gelatin films significantly affected the tensile strength (TS), elongation at break (EAB), transmittance and transparency, solubility, water vapor permeability (WVP), antioxidant activity, and antibacterial activity. Among all the samples, the most promising result was obtained for the edible film with FLE 10%, resulting in TS, EAB, solubility, WVP, antioxidant activity, and antibacterial activity against S. aureus and E. coli results of 2.74 MPa, 372.82%, 36.20%, 3.96 × 10-11 g/msPa, 45.49%, 27.27 mm, and 25.10 mm, respectively. The study's overall findings showed that fish gelatin-based films incorporated with FLE are promising eco-friendly, biodegradable, and sustainable active packaging materials.

Potential Use of PLA-Based Films Loaded with Antioxidant Agents from Spent Coffee Grounds for Preservation of Refrigerated Foods.

The aim of this work concerned the production of an active food packaging suitable for refrigerated foods. Polylactic-acid-based films were produced by optimizing the solvent casting technique and testing different loadings of extracts obtained from spent coffee grounds. Indeed, an extract obtained by high-pressure and -temperature extraction (HPTE) and a further purified extract by liquid-liquid extraction (LLE) were separately used as active agents, and the effects on packaging features and active compounds migration were analyzed. The selected active agents showed antioxidant and lipid peroxidation inhibition effects on food simulants (peroxide values of 9.2 ÷ 12.0 meqO2/kg extra virgin olive oil), demonstrating the possibility of enhancing food shelf life. In addition, significant effects on the packaging structure due to the presence of the extract were observed, since it can enhance gas barrier properties of the polymer (O2 permeability of 1.6 ÷ 1.3 × 10-9 cm2/s) and confer better processability. In general, the HPTE extract exhibited better performances than the further purified extract, which was due to the presence of a complex pool of antioxidants and the browning effect on the film but a limited loading capacity on the polymer (840 μg caffeine/g PLA), while higher loading capabilities were enabled using LLE extract.

Citric acid crosslinked soluble soybean polysaccharide films for active food packaging applications

In this work, a nontoxic crosslinking agent, citric acid (CA), was used to crosslink glycerol-plasticized SSPS films via a heat activated reaction. Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy results confirmed the occurrence of esterification reaction between CA and SSPS. Microstructure of the CA-crosslinked SSPS films were characterized by scanning electron microscopy, atomic force microscopy and X-ray diffraction. The water resistance, mechanical, UV-barrier, water vapor barrier, antioxidant and thermal properties of SSPS films were enhanced by CA crosslinking. The SSPS film crosslinked with 5 % CA exhibited a maximum tensile strength of 6.5 MPa and a minimum water solubility of 34.3 %. The CA-crosslinked SSPS film also presented superior antibacterial properties against Gram-positive and Gram-negative bacteria. Application test results showed that the CA-crosslinked SSPS film can effectively delay the oxidative deterioration of lard during storage, suggesting that the developed CA-crosslinked SSPS film could be a promising candidate for active food packaging.

Utilization of marine and agro-waste materials as an economical and active food packaging: Antimicrobial, mechanical and biodegradation studies of O-Carboxymethyl chitosan/pectin/neem composite films

The present work deals with the eco-friendly preparation of highly degradable food packaging films consisting of O-CMC (O-Carboxymethyl Chitosan) and pectin, incorporated with neem (Azadirachta indica) leaves powder and extract. This study aimed to investigate the tensile properties, antimicrobial activity, biodegradability, and thermal behavior of the composite films. The results of tensile strength and elongation at break, showed that the incorporation of neem leaves powder improved the tensile properties (7.11 MPa) of the composite films compared to the neat O-CMC and pectin films (3.02 MPa). The antimicrobial activity of the films was evaluated against a panel of microorganisms including both gram-positive and gram-negative bacteria as well as fungi. The composite films exhibited excellent antimicrobial activity with a zone of inhibition (12–17.6 mm) against the tested microorganisms. The opacity of the composite films ranges from 1.14 to 4.40 mm−1 and the addition of fiber causes a decrease in opacity value. Biodegradability studies were conducted by Soil burial method and the films demonstrated complete biodegradability within 75 days. The results of thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) of composite films show that they are thermally stable and might be used in food packaging.

Development and characterization of an active starch-based film as a chlorogenic acid delivery system

Given its health benefits for the human body, chlorogenic acid (CA) offers promising applications in the food industry. However, the instability and low bioavailability of CA remain to be solved. In this paper, a starch-based film prepared by the homogenization and solution-casting method was used as an effective carrier to alleviate these problems. Homogenization (10–50 MPa) reduced the starch paste viscosity and its particle sizes from 21.64 to 7.68 μm, which promoted the starch recrystallization and induced chemical cross-links between starch-CA, as confirmed by the FTIR result with an appearance of a new CO peak at about 1716 cm−1. Accordingly, the rapidly digestible starch content of the film was reduced to 27.83 % and the CA encapsulation efficiency was increased to 99.08 % (from 65.88 %). As a result, the film system extended CA's release time beyond 4 h and significantly increased the heat-treated CA's antioxidant activity. Besides, the tensile strength and elastic modulus of the film were also improved to 6.29 MPa (from 1.63 MPa) and 160.98 MPa (from 12.02 MPa), respectively, by homogenization. In conclusion, the developed active starch-based film could be used as an edible film for the production of functional food or active food packaging.

Novel applications of black pepper essential oil as an antioxidant agent in sodium caseinate and chitosan based active edible films

In the current study, sodium caseinate and chitosan-based composite edible films were developed with the incorporation of black pepper (Piper nigrum) essential oil (BPO) in various concentrations (0.05, 0.1 and 0.15 %) for potential food packaging applications. The chemical composition of BPO was determined using GCMS and the major compound detected were β-caryophyllene, limonene, β-phellandren, pinene, copaene and α-humulene. The addition of BPO resulted in an increase in the thickness, EAB, WVP, moisture content and swelling index values of the films; however, the TS and water solubility decreased. The inclusion of BPO led to a substantial enhancement in the DPPH and ABTS radical scavenging capabilities of the edible films. SEM micrographs demonstrated intermolecular interaction between BPO, sodium caseinate, and chitosan. FTIR spectra confirmed the interaction of the functional groups of the polymers and BPO. The incorporation of the BPO increased the crystallinity of the films. Moreover, the thermal analysis including TGA, DSC and DTG demonstrated an increase in the thermal stability of the edible films with the addition of the BPO. These findings demonstrated that sodium caseinate and chitosan composite based edible films loaded with BPO can be used as sustainable active food packaging material.

Carboxymethylcellulose/Agar-Based Multifunctional Films Incorporated with Zn-Doped SnO2 Nanoparticles for Active Food Packaging Application.

SnO2 and Zn-SnO2 nanoparticles were prepared by chemical precipitation, and the rutile phase of SnO2 was confirmed through X-ray diffraction studies. X-ray photoelectron spectroscopy (XPS) confirmed the doping of SnO2 with Zn and elucidated the surface chemistry before and after doping. The average sizes of SnO2 and Zn-SnO2 nanoparticles determined using TEM were 3.96 ± 0.85 and 3.72 ± 0.9 nm, respectively. UV-visible and photoluminescence spectrophotometry were used to evaluate the optical properties of SnO2 and Zn-SnO2 nanoparticles, and their energy gaps (Eg) were 3.8 and 3.9 eV, respectively. The antibacterial activity of these nanoparticles against Salmonella enterica and Staphylococcus aureus was evaluated under dark and light conditions. Antibacterial activity was higher in light, showing the highest activity (99.5%) against S. enterica. Carboxymethylcellulose (CMC)/agar-based functional composite films were prepared by adding different amounts of SnO2 and Zn-SnO2 nanoparticles (1 and 3 wt % of polymers). The composite film showed significantly increased UV barrier properties while maintaining the mechanical properties, water vapor barrier, and transparency compared to the neat CMC/agar film. These composite films showed significant antibacterial activity; however, the Zn-SnO2-added film showed stronger antibacterial activity (99.2%) than the SnO2-added film (15%).

Development of multifunctional bioactive food packaging based on silver nanoparticles/grape fruit peel extract reinforced PVA composites

Active food packaging based on bio-wastes has gained considerable attention these days due to their ecofriendly and biodegradable behavior. In this study, multifunctional bio-composite films with remarkable anti-oxidant and anti-microbial attributes were synthesized by incorporating biosynthesized silver nanoparticles (AgNPs) and grape fruit peel extract (GFPE) into polyvinyl alcohol (PVA) matrix. Synthesized films were characterized in terms of Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), Scanning electron microscopy (SEM), Differential scanning calorimetry (DSC) and Dynamic Mechanical Analyzer (DMA). Antioxidant activity of AgNPs-GFPE/PVA films was determined by %DPPH scavenging ability and Ferric reducing antioxidant power assay while antimicrobial activity was measured by agar diffusion method. XRD analysis revealed the semi-crystalline behavior of synthesized composites with characteristics peak at 38° whereas SEM micrographs confirmed the homogeneous dispersion of reinforcement and porous rough surface structure of AgNPs-GFPE/PVA nano-composites. AgNPs-GFPE/PVA nanocomposite exhibited glass transition temperature (Tg) at ∼116 °C and Tm ∼191 °C along with the storage modulus of 685 MPa, revealing significantly enhanced thermal and mechanical stability of composites compared to pure PVA films. The composite films exhibited remarkable antioxidant potential i.e DPPH scavenging activity ∼50 % and reducing power ∼ 0.58. The AgNPs-GFPE/PVA nano-composite films exhibited remarkable antimicrobial activity in response to food borne pathogens. The results designated that the synthesized composite films have prodigious potential of being cheap, eco-friendlier substitute to conventional materials for application in food packaging, which certify the safety and economical life span of packed food.

Biocompatible PVC Derivatives with Some Natural Substances for Potential Active Food Packaging Materials

Biocompatible PVC Derivatives with Some Natural Substances for Potential Active Food Packaging Materials

Development of acrylic based antimicrobial water‐based ink using curcumin for active packaging applications

AbstractThis experiment was conducted to formulate a water‐based ink with antimicrobial properties for packaging applications. Two distinct types of inks were developed, one with synthetic yellow color pigment and the other with curcumin, as an antimicrobial and a natural yellow pigment. The resulting two inks were then printed on polyethylene terephthalate (PET) films, and the physiochemical characteristics of the ink were thoroughly examined. The coated inks had an average thickness of 10 microns for both the inks. The viscosity of the water‐based ink and the antimicrobial water‐based ink were determined to be 54cp and 30cp, respectively and the drying time of the inks was 10 sec. At the same time, the gloss value increased from 30% to 50% in the case of antimicrobial ink. The antimicrobial efficacy of the antimicrobial water‐based ink, as demonstrated against S. aureus and E. coli, surpassed that of the conventional water‐based ink. These findings showed that the antimicrobial water‐based ink had a good drying time, increased gloss, and favorable storage stability. Using curcumin as a pigment in water‐based ink may be significant for printing applications of active food packaging materials. It can also help lower the risk of contamination of the food components with microbes.Highlights Synthesis of antimicrobial water‐based ink Active packaging printing Curcumin as an antimicrobial Curcumin used as a natural color pigment in the ink Acrylic resin synthesis

Technological parameters of cassava starch/carboxymethyl cellulose blend-based films added of soy lecithin and tocopherol mix

The aim was to evaluate the technological properties of films based on cassava starch/carboxymethyl cellulose added to soy lecithin and tocopherol mix. The films were prepared by casting from a cassava starch/carboxymethyl cellulose mixture and identified as control B (no soy lecithin and no tocopherol mix), L (with soy lecithin and no tocopherol mix) and LT and LT2 (with soy lecithin and tocopherol mix). Thickness, water solubility, water content, film weight, contact angle, permeability test, mechanical tests, antioxidant activity, biodegradability, color, thermogravimetry, and FTIR tests were performed. The results showed that the films containing soy lecithin (L, LT, and LT2) were more hydrophilic and had a denser structure than film B, but the LT and LT2 films were slightly yellow-green, malleable and showed few bubbles or cracks. In addition, all the films developed are biodegradable. It was also found that the antioxidant remained in the films to which it was added (LT and LT2) and that the LT2 film showed the highest antioxidant activity. It is strongly recommended for application in active food packaging.

Biodegradable nanocomposite poly(lactic acid) foams containing carvacrol-based cocrystal prepared by supercritical CO2 processing for controlled release in active food packaging

Compounds derived from essential oils have been used in active packaging, but their volatility and degradability negatively affect stability and leads to high release rates. The present study aimed to develop PLA bionanocomposite foams loaded with carvacrol cocrystal by supercritical CO2 and its release into a food simulant for control release in food packaging. For this purpose, 4,4′-bipyridine was used as coformer and carvacrol as active agent. Cocrystallized closed cell foams were obtained using supercritical CO2 and were characterized in terms of their physicochemical and mechanical properties, and release kinetics to a D1 simulant were evaluated as well as the antioxidant ability. A better overall mechanical behavior due to the nanoclay promoting a higher interfacial adhesion with the polymeric matrix was revealed. A higher incorporation of carvacrol was observed in samples with higher C30B content. The incorporated cocrystals showed a decrease of one order of magnitude in the estimated effective diffusion coefficient of carvacrol and showed antioxidant activity. These results suggest that the nanocomposite foam containing carvacrol-based cocrystals could be used in active packaging systems with controlled release characteristics, especially with highly volatile compounds, and can be proposed for other fields such as biomedical applications.

Green Synthesis and Characterization of Polymyrcene as an Oxygen Scavenging Sustainable Polymer for Active Food Packaging Applications

Green Synthesis and Characterization of Polymyrcene as an Oxygen Scavenging Sustainable Polymer for Active Food Packaging Applications

Development and evaluation of quercetin enriched bentonite-reinforced starch-gelatin based bioplastic with antimicrobial property

Nowadays novel bio-based materials have been widely employed in food and pharmaceutical industry because of their wide acceptability by the consumers rather than the synthetic materials nevertheless, they possess poor mechanical properties. Reinforcement of biopolymers with intercalation of mineral clays can improve their physicochemical properties; so that such biocomposites possess superior barrier and mechanical properties as well as stability and drug loading efficacy. Thus, this research aimed at formulating quercetin loaded bentonite-reinforced starch-gelatin based novel bioplastic with diverse applicability. The methodology of the study included Box Behnken optimization as well as physical, structural, mechanical and antimicrobial properties evaluation of the proposed reinforced bioplastics. Amount of starch, bentonite and glycerin were the independent variables while the tensile strength, swelling index and elongation percentage were studied as dependent variables. The optimized bioplastic film showed excellent physicochemical and morphological characteristics and also for efficient percentage drug content. The antimicrobial activity showed the highest activity against Escherichia coli followed by Pseudomonas aeruginosa and Staphylococcus aureus. Scanning electron microscopy (SEM) revealed the non-homogenous nature of the film. Generally, the results revealed that quercetin loaded bentonite-reinforced starch-gelatin based could be used as ecological friendly active food packaging as well as pharmaceutical application with significant antimicrobial properties.

Valorisation of pomegranate processing waste for the synthesis of ZnO nanoparticles: antioxidant and antimicrobial properties against food pathogens

The sustainable management of food waste is a pressing concern, with fruit waste valorisation emerging as a viable strategy to address this challenge. This study investigated the potential of pomegranate peel waste (PPW) and pomegranate seed waste (PSW) as mediating agents for the biosynthesis of zinc oxide (ZnO) nanoparticles (NPs); ZnO-PPW and ZnO-PSW, respectively, for potential utilization as additives in various polymer matrices for food packaging materials. The resulting physicochemical characteristics were ascertained using Ultraviolet visible spectroscopy (UV–vis), x-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), x-ray diffraction (XRD), Scanning electron microscope (SEM) and Energy Dispersive x-Ray Analysis (EDX). The obtained indexed diffractogram from the XRD analysis for both ZnO-PPW and ZnO-PSW confirmed the wurtzite crystalline structure of ZnO NPs. The observed morphology from the TEM and SEM analysis showed a similar spherical shaped structure, with agglomerations. However, ZnO-PSW, had a smaller size (58 nm) in comparison to ZnO-PPW (59 nm). Total phenolic content (TPC) for ZnO-PPW and ZnO-PSW ranged from 16.87–54.4 μg GAE/g DM, respectively. Also, the estimated minimum inhibitory concentration at 50% (IC50) for both DPPH and ABTS are 2.97 and 2.57 mg ml−1 for ZnO-PPW; and 3.43 and 3.33 mg ml−1 for ZnO-PSW, respectively. Moreover, due to its smaller size, ZnO-PSW demonstrated superior antimicrobial activity against five foodborne microorganisms. These findings suggest that pomegranate waste derived ZnO NPs could be beneficial for developing active food packaging materials.

Flexible waterborne polyurethane nanocomposite foams incorporated with halloysites as fresh-keeping packaging inserts for fresh fruits

Food losses due to the deterioration of fresh fruits and related economic problems can be prevented by the use of active food packaging materials. Here, waterborne polyurethane (WPU)/halloysite nanotube (HNT) nanocomposite foams with ethylene and moisture absorption properties are presented, which can be inserted into existing food packages as fresh-keeping packaging materials for the improvement of the shelf life of fruits. WPU with moisture absorption properties has been utilized as a carrier for HNTs, which have a large capacity to absorb ethylene gas, the plant hormone responsible for the ripening of climacteric fruits. HNTs were incorporated into WPUs during a foaming process, resulting in open-cell foams with average pore sizes of 316 µm and a density of 0.136 g/cc. The resulting WPU-HNT foams were shown to absorb moisture by 7 % when they were incubated in a closed container of 100 % relative humidity for 14 days. The WPU-HNT foams were also demonstrated to absorb 2.5 ppm of ethylene gas per gram of foam when kept in a sealed container injected with 90 ppm ethylene gas for 3 days. Tomatoes stored together with the nanocomposite foams in plastic boxes at 4 °C for 14 days presented significantly higher firmness values than the tomatoes stored without the foams. Similarly, bananas stored in polyethylene bags containing the nanocomposite foam remained firmer and free of brown spots for at least 2 days longer than the bananas stored without the nanocomposite foam. The WPU-HNT foams have a strong potential as low-cost, environmentally friendly food packaging inserts that can prevent spoilage of fruits.

Silver Bionanocomposites as Active Food Packaging: Recent Advances & Future Trends Tackling the Food Waste Crisis

Food waste is a pressing global challenge leading to over $1 trillion lost annually and contributing up to 10% of global greenhouse gas emissions. Extensive study has been directed toward the use of active biodegradable packaging materials to improve food quality, minimize plastic use, and encourage sustainable packaging technology development. However, this has been achieved with limited success, which can mainly be attributed to poor material properties and high production costs. In the recent literature, the integration of silver nanoparticles (AgNPs) has shown to improve the properties of biopolymer, prompting the development of bionanocomposites. Furthermore, the antibacterial properties of AgNPs against foodborne pathogens leads towards food shelf-life improvement and provides a route towards reducing food waste. However, few reviews have analyzed AgNPs holistically throughout a portfolio of biopolymers from an industrial perspective. Hence, this review critically analyses the antibacterial, barrier, mechanical, thermal, and water resistance properties of AgNP-based bionanocomposites. These advanced materials are also discussed in terms of food packaging applications and assessed in terms of their performance in enhancing food shelf-life. Finally, the current barriers towards the commercialization of AgNP bionanocomposites are critically discussed to provide an industrial action plan towards the development of sustainable packaging materials to reduce food waste.

Polyhydroxybutyrate-co-hydroxyvalerate (PHBV) with Phenolic Acids for Active Food Packaging.

PHBV films incorporating 3, 6 and 9% ferulic acid (FA) or p-coumaric acid (PCA) were obtained by melt blending and compression moulding. The films' microstructures and thermal behaviours were analysed as well as their mechanical, optical and barrier properties. The overall and specific migration of the materials in different food simulants was also characterised. FA was homogeneously mixed with the polymer, whereas PCA was mainly dispersed as fine particles in the PHBV matrices due to its higher melting point. These structural features promoted differences in the physical properties of the films depending on the compound concentration. As the concentration of both compounds rose, the barrier capacity of the films to oxygen, and to a lesser extent water vapour, was enhanced. While FA promoted the extensibility of the films, 9% PCA enhanced their brittleness. Both compounds affected the crystallisation pattern of the polymer, promoting smaller crystalline formations and a slight decrease in crystallinity. Although the overall migration of every film formulation was lower than the overall migration limit (OML), the release of active compounds was dependent on the food simulant; almost total release was noted in ethanol containing simulants but was more limited in aqueous systems. Therefore, these films could be used as food contact materials, contributing to extending the food's shelf life.