Biodegradable films of starch/PVOH/alginate in packaging systems for minimally processed lettuce (Lactuca sativa L.)

Brandelero, Renata Paula Herrera; Brandelero, Evandro Martin; Almeida, Fabio Mendonça de

doi:10.1590/1413-70542016405010516

Cited by 20 publications

(11 citation statements)

References 23 publications

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“…Starch from cowpea containing maqui berry ( Aristotelia chilensis ) extract showed antioxidant effect and slowed down lipid oxidation of salmon compared to neat starch film (Baek, Kim, & Song, 2019). Using cassava starch combined with EVOH and alginate resulted in a film with equal performance to PVC film in a storage trial with minimally processed lettuce ( Lactuca sativa L.), with a shelf life of about 4 days at 6 °C (Brandelero, Brandelero, & de Almeida, 2016). However, the mass loss was eight times higher using the biodegradable film rather than PVC.…”

Section: Biodegradable Materials For Food Applications: Effect On Foomentioning

confidence: 99%

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Nilsen-Nygaard

Fernández

Radusin

et al. 2021

Comp Rev Food Sci Food Safe

180

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Fossil‐based plastic materials are an integral part of modern life. In food packaging, plastics have a highly important function in preserving food quality and safety, ensuring adequate shelf life, and thereby contributing to limiting food waste. Meanwhile, the global stream of plastics into the oceans is increasing exponentially, triggering worldwide concerns for the environment. There is an urgent need to reduce the environmental impacts of packaging waste, a matter raising increasing consumer awareness. Shifting part of the focus toward packaging materials from renewable resources is one promising strategy. This review provides an overview of the status and future of biobased and biodegradable films used for food packaging applications, highlighting the effects on food shelf life and quality. Potentials, limitations, and promising modifications of selected synthetic biopolymers; polylactic acid, polybutylene succinate, and polyhydroxyalkanoate; and natural biopolymers such as cellulose, starch, chitosan, alginate, gelatine, whey, and soy protein are discussed. Further, this review provides insight into the connection between biobased packaging materials and innovative technologies such as high pressure, cold plasma, microwave, ultrasound, and ultraviolet light. The potential for utilizing such technologies to improve biomaterial barrier and mechanical properties as well as to aid in improving overall shelf life for the packaging system by in‐pack processing is elaborated on.

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Section: Biodegradable Materials For Food Applications: Effect On Foomentioning

confidence: 99%

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Nilsen-Nygaard

Fernández

Radusin

et al. 2021

Comp Rev Food Sci Food Safe

180

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“…Keterangan: W1 = berat sampel sebelum ditanam (g); W2: berat sampel sesudah ditanam (g) Uji keburaman (opacity) berdasarkan metode Brandelero et al (2016). Nilai opacity merupakan intensitas radiasi cahaya yang terhalang oleh bioplastik.…”

Section: Uji Kualitas Bioplastikunclassified

“…Menurut Rhim (2012), nilai warna dan transmitansi bioplastik komposit bervariasi tergantung pencampuran. Nilai keburaman bioplastik tersebut lebih tinggi dibandingkan dengan nilai keburaman bioplastik dari pati dan alginat (Brandelero et al, 2016) yang berkisar 9,8-11,82%. Perbandingan tingkat keburaman bioplastik komposit alginat dan karagenan dengan penambahan konsentrasi karagenan yang berbeda dapat dilihat lebih lengkap pada Gambar 9.…”

Section: Hasil Dan Pembahasanunclassified

Sifat Fisik dan Mekanik Bioplastik Komposit dari Alginat dan Karagenan

2022

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Sampah plastik di Indonesia mencapai 64 juta ton setiap tahunnya dan 3,2 juta ton diantaranya dibuang ke laut, sehingga perlu dilakukan penelitian untuk menciptakan plastik yang ramah lingkungan (bioplastik). Alginat dan karagenan merupakan polisakarida yang dihasilkan dari rumput laut yang berpotensi sebagai bahan pembuat bioplastik. Penelitian ini bertujuan untuk mengetahui pengaruh karagenan terhadap karakteristik bioplastik komposit alginat-karagenan dengan pemlastis gliserol. Alginat diperoleh dari ekstraksi Sargassum sp. dan karagenan diperoleh dari ekstraksi Kappaphycus sp. yang berasal dari Jepara, Jawa Tengah. Bioplastik dibuat dengan cara mencampurkan 1 gram alginat dan berbagai konsentrasi karagenan (1,5; 2,0; 2,5; 3,0; 3,5 gram) dalam 100 ml akuades yang diaduk dengan magnetic stirer selama 30 menit pada suhu 90oC. Gliserol sebanyak 10 ml ditambahkan ke dalam campuran dan dihomogenkan kembali selama 15 menit. Bioplastik dicetak dengan pelat kaca dan dikeringkan dalam oven pada suhu 50oC selama 18 jam, kemudian dilepaskan dari cetakan dan dicelupkan ke dalam larutan CaCl2 2%. Hasil penelitian menunjukkan bahwa konsentrasi karagenan berpengaruh (p<0,05) terhadap sifat mekanik (kuat tarik dan elongasi) dan sifat fisik (ketebalan, keburaman dan biodegradabilitas), tetapi tidak berpengaruh (p>0,05) pada ketahanan air bioplastik. Konsentrasi karagenan terbaik bioplastik komposit alginat-karagenan adalah 1,5 gram karena memiliki sifat fisik dan mekanik yang telah memenuhi Japanese Industrial Standard dan SNI 7188.7:2016 kecuali pada ketahanan airnya. Plastic waste in Indonesia reaches 64 million tons annually and 3.2 million tons of them are dumped into the sea, so research is needed to create environmentally friendly plastics (bioplastics). Alginate and carrageenan are polysaccharides produced from seaweed that have the potential to be used as bioplastics. This study aims to determine the effect of carrageenan on the bioplastic characteristics of alginate-carrageenan composites with glycerol as a plasticizer. Alginate obtained from the extraction of Sargassum sp. and carrageenan obtained from the extraction of Kappaphycus sp. from Jepara, Central Java. Bioplastics were made by mixing 1 gram of alginate and various concentrations of carrageenan (1.5; 2.0; 2.5; 3.0; 3.5 grams) in 100 ml of distilled water which was stirred with a magnetic stirrer for 30 minutes at 90oC. 10 ml of glycerol was added to the mixture and homogenized again for 15 minutes. The bioplastic was molded on a glass plate and dried in an oven at 50oC for 18 hours, then removed from the mold and immersed in a 2% CaCl2 solution. The results showed that carrageenan concentration had an effect (p<0.05) on mechanical properties (tensile strength and elongation) and physical properties (thickness, opacity and biodegradability), but had no effect (p>0.05) on water resistance of bioplastics. The best carrageenan concentration of alginate-carrageenan composite bioplastic is 1.5 grams because it has physical and mechanical properties that meet the Japanese Industrial Standard and SNI 7188.7:2016 except for its water resistance.

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“…The addition of essential oil did not exercise control over the total coliform development. Brandelero et al, 2016 Pinhão starch and feijoa peel flour…”

Section: Antimicrobialmentioning

confidence: 99%

Green‐based active packaging: Opportunities beyond COVID‐19, food applications, and perspectives in circular economy—A brief review

Barone

Matheus

Souza

et al. 2021

Comp Rev Food Sci Food Safe

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The development of biodegradable packaging, based on agro-industrial plant products and by-products, can transform waste into products with high added value and reduce the use of conventional nonrenewable packaging. Green-based active packaging has a variety of compounds such as antimicrobials, antioxidants, aromatics, among others. These compounds interact with packaged products to improve food quality and safety and favor the migration of bioactive compounds from the polymeric matrix to food. The interest in the potential hygienic-sanitary benefit of these packages has been intensified during the COVID-19 pandemic, which made the population more aware of the relevant role of packaging for protection and conservation of food. It is estimated that the pandemic scenario expanded food packaging market due to shift in eating habits and an increase in online purchases. The triad health, sustainability, and circular economy is a trend in the development of packaging. It is necessary to minimize the consumption of natural resources, reduce the use of energy, avoid the generation of waste, and emphasize the creation of social and environmental values. These ideas underpin the transition from the emphasis on the more subjective discourse to the emphasis on the more practical method of thinking about the logic of production and use of sustainable packaging. Presently, we briefly review some trends and economic issues related to biodegradable materials for food packaging; the development and application of bio-based active films; some opportunities beyond COVID-19 for food packaging segment; and perspectives in circular economy.

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Biodegradable films of starch/PVOH/alginate in packaging systems for minimally processed lettuce (Lactuca sativa L.)

Cited by 20 publications

References 23 publications

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Sifat Fisik dan Mekanik Bioplastik Komposit dari Alginat dan Karagenan

Green‐based active packaging: Opportunities beyond COVID‐19, food applications, and perspectives in circular economy—A brief review

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