Biodegradable active food packaging structures based on hybrid cross-linked electrospun polyvinyl alcohol fibers containing essential oils and their application in the preservation of chicken breast fillets

Gökşen, Gülden; Fabra, María José; Pérez-Cataluña, A.; Ekiz, H. İbrahim; Sánchez, Glòria; López‐Rubio, Amparo

doi:10.1016/j.fpsl.2020.100613

Cited by 61 publications

(45 citation statements)

References 48 publications

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“…Despite of this, the morphological properties of the fibers have been not affected. This effect was recently evidenced when essential oils of Laurus nobilis (LEO) and Rosmarinus officinalis (REO) were added to an aqueous PVOH solution [32]. The surface tension value was significantly lower than the solvent, and it decreased even more when the essential oils were added [32].…”

Section: Surface Tensionmentioning

confidence: 97%

Active Electrospun Mats: A Promising Material for Active Food Packaging

Vidal¹,

Muñoz‐Shugulí²,

Vidal³

et al. 2022

Electrospinning - Material Technology of the Future

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Nowadays, polymeric materials are widely used in the development of food packages. However, as food products with a greater safety and longer durability are required, packaging research area has been focused on the production of functional materials able to reach such further protection. The incorporation of natural and synthetics active compounds into the polymeric materials by traditional techniques has been the main used strategy, surging thus the research area of active food packaging. Furthermore, the latest science advances provide promising technologies for developing packaging materials, such as the electrospinning. This technique has allowed obtaining ultrathin electrospun mats based on micro- and/or nanofibers that have been proposed as novel active materials able to be applied as wrapper films, sachets and bags during the food packaging. In this chapter, the description of electrospinning, the effect of their principal parameters during the development of active food packaging materials as well as their current applications on different foodstuffs are presented.

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Section: Surface Tensionmentioning

confidence: 97%

Active Electrospun Mats: A Promising Material for Active Food Packaging

Vidal¹,

Muñoz‐Shugulí²,

Vidal³

et al. 2022

Electrospinning - Material Technology of the Future

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“…Among the active agents frequently used, scientific literature reports about essential oils and vegetal extracts from different edible and medicinal plants, herbs and spices such as basil, thyme, clove, cinnamon, ginger, sage, rosemary, etc. [8][9][10][11], enzymes (e.g., glucose oxidase, lysozyme) [12,13], polysaccharides (e.g., chitosan) [14], vitamins such as vitamin E (α-tocopherol) [15,16] or vitamin C (ascorbic acid) [1,2,7].…”

Section: Introductionmentioning

confidence: 99%

Bioactive Electrospun Fibers of Poly(ε-Caprolactone) Incorporating α-Tocopherol for Food Packaging Applications

Dumitriu¹,

Stoleru²,

Mitchell

et al. 2021

Molecules

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Antioxidant activity is an important feature for food contact materials such as packaging, aiming to preserve freshness and retard food spoilage. Common bioactive agents are highly susceptible to various forms of degradation; therefore, protection is required to maintain functionality and bioavailability. Poly(ε-caprolactone) (PCL), a biodegradable GRAS labeled polymer, was used in this study for encapsulation of α-tocopherol antioxidant, a major component of vitamin E, in the form of electrospun fibers. Rheological properties of the fiber forming solutions, which determine the electrospinning behavior, were correlated with the properties of electrospun fibers, e.g., morphology and surface properties. Interactions through hydrogen bonds were evidenced between the two components. These have strong effect on structuration of macromolecular chains, especially at low α-tocopherol amounts, decreasing viscosity and elastic modulus. Intra-molecular interactions in PCL strengthen at high α-tocopherol amounts due to decreased solvation, allowing good structural recovery after cease of mechanical stress. Morphologically homogeneous electrospun fibers were obtained, with ~6 μm average diameter. The obtained fibers were highly hydrophobic, with fast release in 95% ethanol as alternative simulant for fatty foods. This induced good in vitro antioxidant activity and significant in vivo reduction of microbial growth on cheese, as determined by respirometry. Therefore, the electrospun fibers from PCL entrapping α-tocopherol as bioactive agent showed potential use in food packaging materials.

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“…In general, biodegradable materials have been prepared using natural polymers (starch, 4 cellulose, 5 hemicellulose, 6 chitosan, 7 lignin, 8 and protein 9 ) and synthetic polymers (polyvinyl alcohol, 10 polylactic acid, 11 and polycaprolactone 12 ) to balance its comprehensive performance. Among these renewable natural polymers, starch is a semicrystalline polymer as a rich energy storage in most plants, and it has the characteristics of wide sources, low price, good compatibility, non-toxic and renewable.…”

Section: Introductionmentioning

confidence: 99%

Effect of additives on properties of cross‐linked carboxymethyl starch/polyvinyl alcohol composite films

Yang

Xie

Fang

et al. 2021

J of Applied Polymer Sci

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In order to improve the comprehensive performance of cross-linked carbo-xymethyl starch (CCMS)/polyvinyl alcohol (PVA) composite films, expand its application in the field of daily packaging. The CCMS/PVA blend films were prepared by solution casting method. The effect of environmentally friendly nontoxic additives citric acid, urea, CaCl 2 , and nano-SiO 2 on the microscopic surface morphology, crystallization properties, thermal properties, mechanical properties, water resistance and optical properties of the CCMS/PVA composite films were investigated. The biocomposite films were characterized by SEM, FT-IR, XRD, TGA, tensile testing, water absorption test, water vapor transmission test, and UV-visible spectrophotometer. The result indicates that the compound addition of citric acid and urea greatly increase the elongation at break of the composite films from 9.2% to 225.7%. With the composite addition of citric acid and nano-SiO 2 , the composite film has the best water resistance and water vapor barrier properties. The composite films added with citric acid, urea and nano-SiO 2 can obtain the best thermal stability. Among these four additives, CaCl 2 has the largest negative effect on the elongation at break and urea has the largest negative effect on water resistance properties of the CCMS/PVA composites. The CCMS/ PVA composite films prepared by adding 30% citric acid and 6% nano-SiO 2 has the best comprehensive performance. The tensile strength, elongation at break, solubility, thermal decomposition temperature, water vapor permeability and light transmittance of the CCMS/PVA/CA/S composite films are 3.3 MPa, 168%, 34.6%, 293.2 C, 1.54 Â 10 À11 g s À1 m À1 Pa À1 and 22.47%, respectively. The biocomposite film has the potential to be applied in the field of packaging, and provides a reference for further research.

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Biodegradable active food packaging structures based on hybrid cross-linked electrospun polyvinyl alcohol fibers containing essential oils and their application in the preservation of chicken breast fillets

Cited by 61 publications

References 48 publications

Active Electrospun Mats: A Promising Material for Active Food Packaging

Active Electrospun Mats: A Promising Material for Active Food Packaging

Bioactive Electrospun Fibers of Poly(ε-Caprolactone) Incorporating α-Tocopherol for Food Packaging Applications

Effect of additives on properties of cross‐linked carboxymethyl starch/polyvinyl alcohol composite films

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