Application of cellulose and cellulose derivatives in smart/intelligent bio-based food packaging

Yekta, Reza; Abedi-Firoozjah, Reza; Azimi Salim, Shamimeh; Khezerlou, Arezou; Abdolmaleki, Khadije

doi:10.1007/s10570-023-05520-1

Cited by 20 publications

(5 citation statements)

References 106 publications

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“…A typical approach involves conditioning steps, pretreatments for fiber swelling, acid or alkaline hydrolysis, and subsequent purification steps by bleaching reactions. Once extracted, cellulose may be transformed into a wide variety of derivatives including ethers, esters or nanocellulose with application in different sectors, such as food packaging 5 or water purification. 6 Hemicellulose is less resistant than cellulose to chemical attack.…”

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confidence: 99%

Production and characterization of cellulose acetate using olive tree pruning biomass as feedstock

Rodríguez‐Liébana,

Robles‐Solano,

Jurado‐Contreras

et al. 2024

Biofuels Bioprod Bioref

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Olive tree pruning (OTP) is one of the most abundant sources of biomass waste in the Mediterranean basin. This is especially relevant in southern Spain where olive oil production represents a large part of the economy. Olive tree prunings are mostly either burned or are spread in olive orchards as an organic amendment, or used for heat generation on a domestic scale. However, the lignocellulosic composition of OTP makes it a potential source of biopolymers, thus providing an excellent economic alternative for the olive oil sector. In this work, pretreated OTP fibers were subjected to an optimized alkaline treatment followed by a single‐step bleaching reaction with H2O2. Afterwards, the cellulose pulp was transformed chemically to obtain cellulose acetate. Noncellulosic components were removed effectively from OTP, thus obtaining a pulp highly purified in cellulose with 71% crystallinity and 355 °C maximum degradation temperature. Nevertheless, a very large amount of cellulose (ca. 50%) was eliminated throughout the process, especially during acid pretreatment, which was responsible for 38% solubilization. A similar level of acetylation and degree of substitution was obtained by using acetylation times in the range of 1 to 6 h. No large differences were observed in the infrared spectra and X‐ray diffractograms of the synthesized acetates. However, their thermal stability varied significantly with reaction time, evolving from a multistep degradation pattern to a single and sharp peak between 300 and 400 °C with increasing time. Thermogravimetric curves revealed that at least 5 h (preferably 6 h) were needed to obtain cellulose acetate from OTP with adequate thermal stability for further processing.

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confidence: 99%

Production and characterization of cellulose acetate using olive tree pruning biomass as feedstock

Rodríguez‐Liébana,

Robles‐Solano,

Jurado‐Contreras

et al. 2024

Biofuels Bioprod Bioref

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“…The majority of the time, internal enzymatic development, oxygen, or bacteria are the main causes of quality degradation. Foods can be preserved via refrigeration, cooling, freezing, heating, drying, airtight packing, and fermentation to maintain their shape and quality for a certain amount of time during storage and transportation (Figure 3) [27,28]. But occasionally, these methods are insufficient, and chemicals must be added in order to preserve the food.…”

Section: Antimicrobial Agentsmentioning

confidence: 99%

Functionality of Food Additives

Abedi-Firoozjah,

Tavassoli

2024

Food Science and Nutrition

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Food incorporates a diverse array of nutrients, some of which are deliberately added for functional purposes, while others occur naturally in certain food items. When these compounds are present in processed foods, they are categorized as “food additives.” Regulatory oversight stipulates that each food additive must demonstrate a beneficial and justifiable function to validate its inclusion. Food additives are commonly utilized to achieve desirable objectives, including improved food preservation, elevated nutritional value, augmentation of functional attributes, facilitation of processing, and heightened consumer appeal. Regulatory frameworks strictly prohibit the use of food additives to deceive consumers or conceal food damage or deterioration. Moreover, the application of food additives is proscribed in circumstances where cost-effective, high-quality production methods can yield equivalent outcomes. Furthermore, the burgeoning awareness of the health benefits offered by specific dietary constituents has led to the commercial introduction of a wide spectrum of innovative food additives. Notably, many food additives have natural counterparts, and the commercial production of novel compounds utilizing natural resources continues to expand. This chapter furnishes an integrated perspective on the functionalities of food additives, centering on an exploration of their function and chemical properties within the realm of food.

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“…Cellulose is present in the materials market in various derivative forms, such as methyl and ethyl cellulose, carboxymethyl cellulose (CMC), cellulose acetate, cellulose sulphates, amino celluloses, and hydroxypropyl methylcellulose. Cellulose can be present in crystalline, semicrystalline, or amorphous form, in nano or microparticles and in nanofibrils: each of these types of cellulose has its peculiar characteristics and can be used in the production of different materials [74].…”

Section: Cellulose: a Resourceful Biopolymer In All Its Formsmentioning

confidence: 99%

Harnessing Agri-Food Waste as a Source of Biopolymers for Agriculture

Valle,

Voss,

Calcio Gaudino

et al. 2024

Applied Sciences

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Nowadays, the world is facing a general problem of resource overconsumption and waste overproduction: to address these two issues, the United Nations delivered the 12th Sustainable Development Goal (SDG), which has the objective of ensuring sustainable consumption and production patterns. Currently, polymers are present in every aspect of our lives and have the disadvantage of mostly coming from fossil sources and causing pollution when disposed of the wrong way. Agriculture plays a key role in the overall world environmental issues, being responsible for the creation of between 13 and 21% of global greenhouse gas (GHG) emissions. Moreover, it represents a continuously growing field, producing large amounts of waste. These residues can cause serious environmental concerns and high costs when disposed. However, agri-food waste (AFW) is a natural source of natural biopolymers, such as lignin, cellulose, pectin, and starch, but can also be used as a substrate to produce other non-toxic and biodegradable biopolymers, such as chitosan, polyhydroxyalkanoates (PHAs), and polylactic acid (PLA) through microbial fermentation. These polymers find applications in agricultural practices such as mulching films, soil stabilizers, hydrogels, nanocarriers, and coating for seeds, fruits, and vegetables. The employment of AFW in the production of non-toxic, sustainable, and biodegradable biopolymers for their agricultural utilization is an example of a virtuous circular economy approach that could help agriculture to be more sustainable.

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Application of cellulose and cellulose derivatives in smart/intelligent bio-based food packaging

Cited by 20 publications

References 106 publications

Production and characterization of cellulose acetate using olive tree pruning biomass as feedstock

Production and characterization of cellulose acetate using olive tree pruning biomass as feedstock

Functionality of Food Additives

Harnessing Agri-Food Waste as a Source of Biopolymers for Agriculture

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