Biobased ternary films of thermoplastic starch, bacterial nanocellulose and gallic acid for active food packaging

Almeida, Tânia; Karamysheva, Anna; Valente, Bruno F. A.; Silva, J.A. Lopes Da; Braz, Márcia; Almeida, Adelaide; Silvestre, Armando J. D.; Vilela, Carla; Freire, Carmen S.R.

doi:10.1016/j.foodhyd.2023.108934

Cited by 43 publications

(18 citation statements)

References 96 publications

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“…This happened because NC makes light scatter more easily, reducing transmittance in nanocomposite films [29]. Similar results have been reported for potato starch-based nanocomposite films with bacterial nanocellulose and gallic acid [2].…”

Section: Uv/vis Light Barriersupporting

confidence: 78%

“…Because of its structure, nanocellulose can interact with biopolymers such as gelatin, and with compounds such as polyphenols, through hydrogen bonding (Figure 1). In gelatin-based active nanocomposite films, for example, this means that a more stable gelatin-polyphenol-nanocellulose complex can be formed, improving the performance of these films' properties [2,10].…”

Section: Figurementioning

confidence: 99%

“…Consequently, addressing these issues requires comprehensive strategies to minimize waste generation, promote sustainable packaging alternatives, and encourage responsible production and consumption practices within the industry [1]. Specifically, an alternative way to avoid or reduce these problems is to replace plastic packaging with more eco-friendly materials, such as biopolymer-based films [2].…”

Section: Introductionmentioning

confidence: 99%

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Improving the Properties of Gelatin-Based Films by Incorporation of “Pitanga” Leaf Extract and Crystalline Nanocellulose

Tessaro,

Pereira,

Martelli-Tosi

et al. 2024

Foods

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Biopolymer-based films can be activated by the incorporation of active compounds into their matrix. Plant extracts are rich in phenolic compounds, which have antimicrobial and/or antioxidant properties. The aim of this study was to produce gelatin-based active films and nanocomposite films incorporated with “pitanga” (Eugenia uniflora L.) leaf extract (PLE) and/or crystalline nanocellulose extracted from soybean straw (CN), and to study the physicochemical, functional, microstructural, thermal, UV/Vis light barrier, and antioxidant properties of these materials. PLE enhanced some film properties, such as tensile strength (from 30.2 MPa to 40.6 MPa), elastic modulus (from 9.3 MPa to 11.3 MPa), the UV/Vis light barrier, and antioxidant activity, in addition to affecting the microstructural, surface, and color properties. These improvements were even more significant in nanocomposites simultaneously containing PLE and CN (59.5 MPa for tensile strength and 15.1 MPa for elastic modulus), and these composites also had lower moisture content (12.2% compared to 13.5–14.4% for other treatments) and solubility in water (from 48.9% to 44.1%). These improvements may be the result of interactions that occur between PLE’s polyphenols and gelatin, mainly in the presence of CN, probably due to the formation of a stable PLE–CN–gelatin complex. These results are relevant for the food packaging sector, as the activated nanocomposite films exhibited enhanced active, barrier, and mechanical properties due to the presence of PLE and CN, in addition to being entirely produced with sustainable components from natural and renewable sources.

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Section: Uv/vis Light Barriersupporting

confidence: 78%

Section: Figurementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Improving the Properties of Gelatin-Based Films by Incorporation of “Pitanga” Leaf Extract and Crystalline Nanocellulose

Tessaro,

Pereira,

Martelli-Tosi

et al. 2024

Foods

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“…High values of DPPH% for the control TPS film can be attributed to abundant hydroxyl groups [ 44 ], e.g., from glycerol, that can also migrate from the film into the liquid (methanol). High antioxidant activity of the studied samples is similar or even quite higher than, e.g., TPS with grape cane extract [ 28 ], rosemary extract [ 45 ], Chinese bayberry extract (rich in anthocyanins) [ 44 ] or even gallic acid [ 46 ].…”

Section: Resultsmentioning

confidence: 99%

Influence of Epilobium parviflorum Herbal Extract on Physicochemical Properties of Thermoplastic Starch Films

Zdanowicz

2023

Polymers

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In this study, for the first time, Epilobium parviflorum Schreb. (E, hoary willowherb) aqueous extract was introduced into edible biopolymer films and its influence on physicochemical properties of the final products were investigated. Potato starch was gelatinized in the herbal tea to obtain thermoplastic starch (TPS) films via the casting method. The characterization of the films included mechanical, antioxidative, water (WVTR, contact angle, swelling degree) and UV radiation barrier properties as well as microstructure analysis (SEM). Obtained results indicated that the presence of the extract (rich in phenolic compounds) in the films acted as a co-plasticizer for starch and led to a higher elongation at break, up to 70%, with a parallel increase in tensile strength up to ca. 9 MPa. Moreover, TPS films with E exhibited lower WVTR values and absorption of UV light in comparison with the control TPS film. DPPH scavenging activity of TPS E films immersed in methanol was ca. 92%, and it was related to the release of the extract into liquid media. Novel TPS E films are characterized by multifunctional properties that can be used, e.g., in the active packaging sector.

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“…The third stage is associated with the degradation of polymer molecules (starch and MCC). The onset of this thermal event begins at T 0 ~250 • C, and the temperature of maximum degradation is at T max = 317 • C. In some other systems, T max for starch was reported to occur around 300 • C [32][33][34]. This result may indicate the positive effect of MCC on the composite's thermal stability.…”

Section: Thermal Stability Characterizationmentioning

confidence: 97%

Development of Bilayer Polysaccharide-Based Films Combining Extrusion and Electrospinning for Active Food Packaging

Gouvêa,

Andrade

2024

Polysaccharides

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The development of active food packaging is desirable for food safety and to avoid food loss and waste. In this work, we developed antioxidant bilayer films combining extrusion and electrospinning techniques. These films consisted of a first layer of thermoplastic cornstarch (TPS), incorporated with microcrystalline cellulose (MCC). The second layer consisted of gallic acid (GA) encapsulated at different concentrations in 1:1 chitosan/poly(ethylene-co-vinyl alcohol) (CS/EVOH) nanofibers. This layer was directly electrospun onto the TPS/MCC film. The morphological, structural, wettability, permeability to oxygen, and antioxidant properties were investigated for the first layer and the bilayer films. Water contact angle measurements revealed the hydrophobic nature of the first layer (θ0 = 100.6°). The oxygen permeability (OP) was accessed through the peroxide value (PV) of canola oil, kept in containers covered by the films. PV varied from 66.6 meq/kg for the TPS/MCC layer to 60.5 meq/kg for a bilayer film. Intermolecular hydrogen bonds, mediated by GA, contributed slightly to improving the mechanical strength of the bilayer films. The bilayer film incorporated with GA at 15.0% reached a radical scavenging activity against the DPPH radical of (903.8 ± 62.2) μmol.L−1.Eq. Trolox.g−1. This result proved the effectiveness of the GA nanoencapsulation strategy.

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Biobased ternary films of thermoplastic starch, bacterial nanocellulose and gallic acid for active food packaging

Cited by 43 publications

References 96 publications

Improving the Properties of Gelatin-Based Films by Incorporation of “Pitanga” Leaf Extract and Crystalline Nanocellulose

Improving the Properties of Gelatin-Based Films by Incorporation of “Pitanga” Leaf Extract and Crystalline Nanocellulose

Influence of Epilobium parviflorum Herbal Extract on Physicochemical Properties of Thermoplastic Starch Films

Development of Bilayer Polysaccharide-Based Films Combining Extrusion and Electrospinning for Active Food Packaging

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