Package Films Research Articles

Development of active pH-sensitive biodegradable films based on chitosan and κ -carrageenan biopolymers enriched in beluga black lentil additives

Current trends encourage the utilization of food waste for the production of non-traditional food packaging. These novel packages are biodegradable and can be endowed with additional functional purposes. In this work, biodegradable, pH-indicating packages with antioxidant properties were developed. The package films were prepared by using κ-carrageenan (kappa-carrageenan) and chitosan biopolymers incorporated with Beluga black lentil leachate (BBLL) or Beluga black lentil powder (BBLP). Then, antioxidant, mechanical, UV-barrier properties, morphological properties, and pH sensitivity were investigated. The BBLL and BBLP alone showed high antioxidant potential and pH sensitivity with solution color change from bright red to reddish-brown and finally to green color when pH gradually increased from 1 to 13. The κ-carrageenan films showed the best response to pH changes, with color changes being the most pronounced in the films with the BBLL. Both BBL fillers significantly improve film antioxidant properties, and UV barrier properties, and reduce the film's water content. The κ-carrageenan films revealed the highest UV protection and biodegradability. The BBLL provides films with a thickness of > 0.3 mm acceptable for edible films. Moreover, the BBLL enhanced the mechanical parameters of the films and water vapor permeability, although the κ-carrageenan coats revealed significantly better tensile strength. BBLL also worked well as a filler with both biopolymers according to the scanning electronic microscopy images. Considering the color changes as the main factor for this study's purposes the κ-carrageenan film with 20% BBLL represents the best candidate as an alternative to fossil-based packages for keeping and monitoring food freshness.

Electrospun superhydrophobic polyvinyl chloride /polydimethylsiloxane-nanodiamond nanocomposite with enhanced antifouling and mechanical properties for fresh produce packaging

Food package films serve the important functions of preserving food quality, extending shelf life, and protecting against external contaminants while also providing a barrier to moisture and oxygen. In consideration of the increasing frequency of foodborne outbreaks, there is a growing demand for food packaging films with additional functionality to prevent cross-contamination and the attachment of pathogens, thereby enhancing bacterial safety. Herein, we report a one-step fabrication approach relying on electrospinning of a blend of polyvinyl chloride (PVC) and polydimethylsiloxane (PDMS) together with nanodiamond (ND) on a rotating drum collector for the formation of bacterially antifouling food package films. In this approach, by adjusting the concentrations of PVC, PDMS, and ND and the drum angular velocity, the nanofiber diameter could be tuned in the range of 0.4 μm to 2.0 μm. Furthermore, these process parameters could also be used to modulate the water contact angle on the resultant films, with a minimum contact angle of 136.2 ± 5.6° and a maximum of 159.5 ± 3.8°. The lowest water contact angles were observed for films with bare PVC fibers while the highest contact angles were seen for films with nanocomposite fibers containing ND and PVC/PDMS. Compared with the films with bare PVC, nanocomposite films with ND-PVC/PDMS achieved up to 99.8 % and 99.6 % reduction in bacterial adhesion against S. typhimurium LT2 and Listeria innocua, respectively. The tensile strength of nanofibrous PVC film can be increased from 1.2 ± 0.4 MPa to 4.4 ± 0.3 MPa by the inclusion of PDMS (1:1 wt.%) and further increased to 8.9 ± 0.3 MPa with the additional inclusion of ND (PVC/PDMS/ND 1:1:0.1 wt.%). Considering the notable antifouling properties against bacteria and the improved mechanical characteristics, these nanocomposite films represent a noteworthy step in the development of sustainable and active food packaging solutions for a safer and healthier food supply chain.

Novel Nano Biodegradable Package Films of Polycaprolactone / Extracted Gelatin from White Shavings

Novel Nano Biodegradable Package Films of Polycaprolactone / Extracted Gelatin from White Shavings

Preparation of waste paper fiber-reinforced biodegradable polybutylene adipate terephthalates (PBATs) and their feasible evaluation for food package films with high oxygen barrier and antistatic performances

With polyethylene glycol-modification of waste paper fiber as the hydrophilic enhancer and prescription of polybutylene adipate terephthalate as well as antistatic agent/processing aid, a food package film with great transparency, good antistatic property, and high oxygen barrier capability have been prepared by T-Die extrusion and blade-coating procedure. To evaluate its feasibility for food package, the prototype of food container has been also manufactured, eventually examining its anti-corrosion capability for the milk. Experimental results elaborate that lab-made food package film can efficiently obstruct the entry of oxygen in the air into the food container, consequently dramatically extending the expiration date of milk.

EFFECT OF ORANGE PEEL ESSENTIAL OIL ON THE PROPERTIES OF CHITOSAN: GELATIN CASTED FILMS PREPARED FOR ACTIVE PACKAGING

Food packaging is a passive barrier that protects food against environmental factors such as ultraviolet light, oxygen, water vapor, pressure, heat, chemical, and microbiological contaminants. In a changing and developing world, consumers now want to reach healthier, fresher, and more diverse foods. In response to consumer demands and expectations, the food sector has focused on developing active and intelligent packaging. The purpose of active packaging is to protect the properties of the food by interacting with the coating material and prolonging the shelf life. In this context, it is aimed to prepare active package films by integrating bioactive agents into films prepared based on biodegradable polymers. It is an important point that is determined how the characteristics of the films such as morphology, molecular structure, surface property, and antimicrobial activity, will shift depending on the type and quantity of bioactive agent addition. Based on this, packaging films loaded with different concentrations of orange peel essential oil (OEO) (25, 50 and 100% of total polymer weight) were produced on the basis of chitosan and gelatin natural polymers. The changes that occur in the active films as a result of the increasing amounts of oil were revealed by determining the molecular structure, surface property, morphological characteristics, solubility quality, and antibacterial activity. The solubility of the films, which is an effective parameter in the evaluation of the environmental impact of the films that will be released as waste after use, varied between 20% and 25% at the end of 48 hours. The 100OEO@CH:GEL film showed the highest antibacterial properties against Escherichia coli and Staphylococcus aureus.

Activated release of chlorine dioxide gas from polyvinyl alcohol microcapsule (ethylcellulose/sodium-chlorite) hybrid films for active packaging of litchi during postharvest storage

Current methods of preserving fruit and vegetables are costly with accompanying health risks from preserver residue. ClO2 gas preservatives can regulate the respiration and transpiration of fruit and vegetables, kill bacteria and fungi on their surface, and prolong their postharvest shelf life. Low concentration ClO2 gas preservative will not cause safety problems and is a novel gas preservative. In this study, ethylcellulose (EC) was used as a shell material to encapsulate aqueous NaClO2 to obtain EC-NaClO2 microcapsules with core-shell structures. The microcapsules were inlaid in polyvinyl alcohol (PVA) film, and citric acid in the PVA film enters the microcapsules with water vapor, reacts with NaClO2 and releases ClO2 gas. Film-forming properties of the PVA/EC-NaClO2 film-forming fluids were evaluated considering their viscosity and viscoelastic properties. The mechanical and gas barrier properties of the films were most suitable for the preparation of litchi storage bags when the microcapsule content was 6.0 wt%. Furthermore, the highest ClO2 concentration in the storage bags was 263.22 ± 12.34 mg m−3, which could kill etiological bacteria (E. coli and L. monocytogenes) and inhibit the growth of B. cinerea. The storage bags can extend the post-harvest shelf life of litchis and maintain their sensorial properties, such as color, moisture, hardness, weight, anthocyanins and pH. Therefore, our analysis indicates that the proposed PVA/EC-NaClO2 active package films exhibit significant potential for applications in the field of fruit and vegetable postharvest storage.

Mechanical, barrier, thermal, surface hydrophobicity, optical and antibacterial properties of PBAT biopolymer after addition of natural plasticizer and silica nanoparticles

PurposeThe purpose of this study is to develop active package films using clove essential oil (CEO) and biodegradable polybutylene adipate terephthalate (PBAT) with varying weight percentages of SiO2 nanoparticles (SiO2NPs), as well as to investigate the mechanical, barrier, thermal, optical, surface hydrophobicity and antibacterial properties of PBAT incorporated with CEO as a natural plasticizer and SiO2NPs as a nanofiller.Design/methodology/approachPBAT-based bio-composites films were fabricated with different weight percentage of CEO (5% and 10%) and nanosilica (1% and 3%) by solution casting method. The packaging performance was investigated using universal testing machine, spectrophotometer, contact angle goniometer, oxygen and water vapour permeability tester. The antibacterial properties of PBAT-based nanocomposite and composite films were investigated using the ISO 22196 by zone of inhibition method.FindingsThe mechanical results exhibited that the addition of 10 Wt.% of CEO into PBAT increases the percentage of elongation, whereas, the addition of 3 Wt.% of SiO2NPs increases the tensile strength of the composite film. The presence of CEO in PBAT exhibits a good barrier against water permeability and SiO2NPs in the PBAT matrix help to reduce the opacity and hydrophobicity. The antimicrobial and thermal results revealed that the inclusion of 10 Wt.% of CEO and 3 Wt.% of SiO2NPs into PBAT polymer improved antimicrobial and thermal resistance properties.Originality/valueA new PBAT-based active packaging film developed using natural plasticizers CEO and nanofiller SiO2 with a wide range of applications in the active food packaging applications. Moreover, they have good surface hydrophobicity, thermal stability, mechanical, barrier and antibacterial properties.

Improving Rutting Resistance of Flexible Pavement Structure By Using Waste Plastic

On these days traffic is increasing faster rate on roads then various type of defects are produced on road that is rutting, raveling etc A pavement structure have different layers purpose to transfered traffic loads to the sub grade. Rutting is one of the pavement distresses that effects the performance of road pavements. Waste plastic is the type of materials to use for improving the performance of flexible pavements against rutting. In this study utilization of waste plastic water bottles, cold drink bottles, polythene bags, parcel package polythene and films. This waste material clean and shredded small particles (1-3cm) sizes. Aggregate heated 170-200° and mix particles with different percentage (3%, 5%, 7%) properly coated on hot aggregate. This plastic waste coated aggregate is also mixed with hot bitumen. And perform some laboratory test (impact value test, moisture absorption test, marshal value test) on the sample and check the property of rutting resistance.

Biodegradable green composite film developed from Moringa Oleifera (Sahajana) seed filler and PVA: Surface functionalization, characterization and barrier properties

The present work focuses on surface functionalization, characterization, biodegradability and barrier properties of MOSF as a practicable reinforcement in PVA matrix. Film-forming dispersions at different concentrations of alkali and acid treatments were casted at room temperature. The effect of surface modifications on the developed film’s compositional, physical, mechanical, biodegradability and barrier properties were analyzed. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), Scanning electron microscopy (SEM) and Atomic force microscopy (AFM) were used to describe the functional composition, formation and surface morphology of the film. The 5% acid treated film significantly increases the tensile strength (33.69 MPa) and flexural strength (56.612 MPa), which was close to the frequently used LDPE and HDPE package films. Composite films were moisture absorptive but simultaneously capable to maintain uniformity and composition upon modifications. Lower water vapor permeability (1.42 × 10−10gs−1 m−1 Pa−1), eminent biodegradability proved the suitability of composite film for various packaging applications.

Biodegradable, Antimicrobial and Antioxidant Biofilm for Active Packaging Based on Extracted Gelatin and Lignocelluloses Biowastes

Blending of lignocellulosic fibers from Citrus trees trimming wastes and extracted gelatin (EG) was examined as low cost biobased active biofilm packaging materials imminent substitution for toxic and non-degradable petrochemical polymers. Citrus lignocellulosic fibers (CLCF) are rich with many antioxidants, biocompatible and have high safety profiles. EG is an extracted biopolymer from white leather shavings (WLS) as leather industry wastes after alkaline hydrolysis. Both wastes were an adaptation for safe and green packaging requirements. The resulting biofilms were described using Fourier transform Infrared (FT-IR) spectroscopy, thermal analysis (TGA and DTGA), scanning electron microscope (SEM), biodegradability, antioxidant and antimicrobial. The properties of some characteristics of blends biofilms as far as mechanical, thermal properties have been discussed as biodegradable package films. In context, the prepared biofilms were characteristic with antimicrobial, antioxidant and biodegradability with adequate different mechanical and permeability properties which suitable to different packaging applications.

Biodegradable package films of poly(L-Lactic) acid/extracted gelatin blend from white leather fibers

In food packaging area, the substantial utilization of synthetic plastics has a huge environmental impact and there is necessitate really for more biodegradable packaging materials. Blending of poly (lactic acid) (PLA) and extracted gelatin (EG) was investigated as prospective replacements for non-degradable petrochemical polymers. EG is a biopolymer extracted from white leather fibers wastes in the leather industry after alkaline hydrolysis. Both polymers need modification for food packaging requirements. PLA films are very brittle and gelatin is sensitive to water and the properties of its films are reliant on the moisture content with low mechanical strength. An investigation on the blending of PLA and EG films gives better properties more suitable for packaging depending on their paired characteristics. The resulting biodegradable films were characterized using by FTIR, SEM, TGA/DTA, and simulated soil burial respirometric testing. The properties of some characteristics of PLA and EG blends in terms of mechanical and thermal properties have been discussed as biodegradable packaging films. It was found that the addition of 30 wt % of EG offering blended films with good thermal processability, transparency and flexibility, as well as films with good mechanical.

Preparation and characterization of gellan gum-guar gum blend films incorporated with nisin.

Demand for antimicrobial packaging films is growing due to public attention to food safety. The structures and properties of gellan gum-guar gum blend films incorporated with nisin were investigated in this paper. Fourier transform infrared spectroscopy, rheological analyses showed intermolecular interactions among gellan gum, guar gum, and nisin. Furthermore, scanning electron microscopy and thermogravimetric analysis also indicated higher compatibility of the blend film components and better thermal stability than the gellan gum film. Tensile strength (TS), elongation at break (EAB) and water vapor permeability (WVP) of the blend films were enhanced with the addition of guar gum. The TS of the blend film reached 2.89 × 103 MPa, the EAB increased to 67.99%, and the WVP increased to 1.80 × 10-5 g/mm·s·Pa. Additionally, the film with nisin had antibacterial activity for Bacillus subtilis. The results demonstrated that a homogenous and smooth antimicrobial film with gellan gum, guar gum, and nisin could be a good option of antimicrobial packaging film for food preservation. PRACTICAL APPLICATION: This work investigated blend package films of gellan gum and guar gum incorporated with nisin. The results showed compatibility and thermal stability of the film were improved with adding a certain amount of guar gum, and also antibacterial activity for Bacillus subtilis of the blend film with nisin. Therefore, it can be used to the development of antimicrobial packaging films.

Disney’s Final Package Film: The Making and Marketing ofThe Adventures of Ichabod and Mr. Toad(1949)

As the last of Disney’s package films in the troubled decade of the 1940s, The Adventures of Ichabod and Mr. Toad (1949) has acquired the reputation of an awkward ‘marriage of convenience’ of two separate stories based on well-known literary properties, one American and one British: Washington Irving’s The Legend of Sleepy Hollow and Kenneth Grahame’s The Wind in the Willows. This article, by reconstructing the gestation of the film over eight years, demonstrates the degree to which the stark contrast between the two halves was not only inevitable but deliberate. This is especially visible in the handling of the narrative – action set pieces for Toad and a full-fledged musical for Ichabod – as well as the art direction, which favors realism for Toad and stylization for Ichabod. An analysis of the marketing campaign shows that the film was presented as a facsimile of the standard double bill of the period, with an A picture and a B picture. In lauding its new cast of sympathetic Disney characters and stories that stimulate a full range of emotional responses, some film critics in Britain and the US compared Ichabod and Mr. Toad favorably to Snow White and the Seven Dwarfs, Dumbo and the Silly Symphonies, calling the film a harbinger of a Disney renaissance – a revival that would be fully realized with the premiere of Cinderella in 1950.

Antimicrobial active packaging combining essential oils mixture: Migration and odor control study

Thymol is an essential oil (EO), known to have excellent antimicrobial (AM) properties and can potentially be used as an active agent in AM food packages. Mixing Thymol with other EOs may help to reduce the organoleptic impact of its strong odor. In the present study, the effect of thymol, carvacrol, citral, and eugenol binary mixtures on the AM activity, migration over time, and sensory properties of polypropylene (PP)/polyamide (PA)/nanoclays composite blends active package (AP) films was examined. The release of different EOs from the polymer film was found to have a direct correlation with the odor perception of thymol. Varied EOs bearing films have shown different capacity to inhibit bacterial growth over time (Escherichia coli). Lastly, the inhibition of fungal growth on food sample using EO‐loaded films was obtained for over 50 days, indicating the potential use of the developed films as active food packaging.

Pretreatment of banana pseudostem fibre for green composite packaging film preparation with polyvinyl alcohol

In this work, biodegradable composite were prepared using banana pseudostem fibre and polyvinyl alcohol (PVA) matrix along with plasticizers and cross linkers in form of blended films of different compositions by solution casting process. The effect of composition on the structure and properties of the resulting films were investigated. OH groups on banana fibre and PVA formed hydrogen bonding interactions, which could improve the compatibility of the two components. With the increase of banana fibre weight percent, the degree of crystallinity of PVA component decreased. The tensile strength and elongation at break decreased with increasing content of banana fibre. However, at 20% banana fibre content, the flexibility of the blend films was still high, with the elongation at break more than 100% and tensile strength of 30.8 MPa, which was near to the commonly used LDPE package films. Composite films were permeable to water, but at the same time able to maintain consistency and composition upon drying. Chemical crosslinking by citric acid and glutaraldehyde, between banana pseudostem fibre and PVA, all of which are hydroxyl functionalized, improved water resistance in films. Composite films with alkali treated banana pseudostem fibres had maximum tensile strength of 34.2 MPa and least water uptake of 60% only.

Cellulose-based peptidopolysaccharides as cationic antimicrobial package films.

The antimicrobial nisin peptide was grafted to the 2,3-dialdehyde cellulose through Schiff's base reaction. The obtained peptidopolysaccharide films had the denser microstructure, lower water holding capacity, and increased mechanical properties than the pristine cellulose film. The peptidopolysaccharide films exhibited promising antibacterial activity toward Gram-positive and Gram-negative bacteria, and the ability to induce bacteriostasis of the N-3 peptidopolysaccharide film was four orders of magnitude higher than that of pure cellulose film. In an extended application, the peptidopolysaccharide antibacterial films were used as packaging materials for fresh pork, the results indicated that the peptidopolysaccharide films readily killed the adhered bacteria upon contact, and the N-3 peptidopolysaccharide film extended the shelf-life of the fresh pork at least for six days as compared with polyethylene wrap. Therefore, these peptidopolysaccharides films represent good potential as a green food packaging material.

Fabrication and properties of polyvinyl alcohol/starch blend films: Effect of composition and humidity

In this work, starch/polyvinyl alcohol (PVA) blend films with different compositions were prepared by melt processing. The effect of the composition and relative humidity (RH) on the structure and properties of the resulting blends were investigated. OH groups on starch and PVA formed hydrogen bonding interactions, which could improve the compatibility of the two components. With the increase of starch, the degree of crystallinity of PVA component decreased. The fracture surface of the blend films exhibited rough surface, suggesting the tough fracture. With the increase of starch, the water uptake at equilibrium decreased. With the increase of RH, the water uptake at equilibrium of the resulting blends increased. The tensile strength, elongation at break and Young’s modulus decreased with increasing content of starch. However, at 50% starch content, the flexibility of the blend films was still high, with the elongation at break more than 1000% and tensile strength of 9MPa, which was superior to the commonly LDPE package films. The tensile strength and Young’s modulus decreased with the increase of RH, while the elongation at break was enhanced dramatically, indicating the improved flexibility. Therefore, these kinds of blend films exhibited wide application potentials as packaging materials.

Physiological behavior and quality of fresh ginseng stored in modified atmospheres generated by several package films.

Physiological behaviors and quality attributes of fresh ginseng (Panax Ginseng) stored in modified atmospheres generated by several package films were investigated. The chemical compositions were also measured before and after storage. The respiration rates of fresh ginseng were inhibited effectively by film package, especially in package with lower gas permeability coefficient film. The polyphenol oxidase (PPO) activity reduced markedly and high Hunter L (*) value was maintained. Significant differences (p < 0.05) in firmness, weight loss, decay rate and pectin content were found between 0.10mm packages and 0.05, 0.07mm packages after 5months of storage. The best quality parameters of fresh ginseng were obtained from the combination of 0°C-0.10mm. Significant difference (p < 0.05) in total saponin content was not found, and the highest total saponin content was also obtained from the combination of 0°C-0.10mm. The content of total sugar and reducing sugar increased significantly (p < 0.05), especially for package film with higher gas permeability coefficient. The storage life of fresh ginseng was extended significantly by film packages to 5months with good quality and lower decay rate, especially for package film with low gas permeability coefficient.

Postharvest biology, quality and shelf life of buckwheat microgreens

Buckwheat microgreens have short shelf life which limits their commercial use. The effects of storage temperature, modified atmosphere packaging (MAP), and wash conditions on quality and shelf life of buckwheat microgreens were assessed. Temperature significantly (P < 0.0001) affected package atmospheres and product quality. At the end of storage, microgreens stored at 1, 5 and 10 °C had smaller microbial populations and less tissue electrolyte leakage than those stored at 15, and 20 °C. Package film oxygen transmission rate (OTR) significantly (P < 0.05) affected package atmospheres. However, differences in quality and shelf life of microgreens packaged in different OTR films were slight and not evident until day 21 of storage. On day 21, buckwheat microgreens packaged in 16.6 pmol/(m2 s Pa) oxygen transmission rate package films were observed to have the freshest appearance with lowest tissue electrolyte leakage. Chlorine (100 mg/L) wash significantly (P < 0.05) reduced microbial populations, initially; however, after 7 days of storage, all washed microgreens experienced accelerated microbial populations. Our findings suggest that buckwheat microgreens should be stored at 5 °C with moderately high O2 (14.0–16.5 kPa) and moderately low CO2 (1.0–1.5 kPa) content to maintain optimal quality and maximal shelf life.

Extension in Shelf Life of Fresh Food Using Nanomaterials Food Packages

In this study, the use of nanocomposite polyethylene films to extend shelf life of food products and to enhance its barrier and mechanical properties was investigated. Nanocomposite was designated 80%wt LLDPE, 14.28%wt PE-g-MA, and 5.72%wt organoclay and package films were prepared on the “cast-film” line. The physical and chemical properties of these films were determined and evaluated. The results showed that an “exfoliated/intercalated” mixture was obtained, with un pronounced change in mechanical properties and transparencies, while oxygen permeability is decreased by 42% and the shelf-lives of foods extended up to twofold.