Cross-linked biopolymeric films by citric acid for food packaging and preservation

Zhang, Wanli; Roy, Swarup; Assadpour, Elham; Cong, Xinli; Jafari, Seid Mahdi

doi:10.1016/j.cis.2023.102886

Cited by 52 publications

(5 citation statements)

References 113 publications

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“…Cross-linking may be used as a technique to promote the controlled release of active compounds from within films, avoiding excessive release due to dissolution breakage or polymer swelling. , The release of antimicrobials or antioxidants from thin films is often reported to be governed by random molecular diffusion driven by a concentration gradient. An initial burst release effect due to the surface level or surface-adsorbed molecules is common in most studies.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, cross-linking is often used to reduce the swelling index, overcome poor mechanical and barrier properties, and enhance thermal stability . So far, the cross-linking of chitosan has been most popular with compounds such as glutaraldehyde and citric acid, with only a few studies utilizing vanillin. − Recently, there has been a movement toward the use of naturally derived cross-linkers. For example, quercetin from onion food waste has been used in a number of studies to cross-link chitosan .…”

Section: Introductionmentioning

confidence: 99%

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Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging

Westlake,

Laabei,

Jiang

et al. 2023

ACS Food Sci. Technol.

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We report a novel cross-linked chitosan composite film containing vanillin, glycerol, and green tea extract. The effects of vanillin-mediated cross-linking and the incorporation of antimicrobial green tea polyphenols were investigated. The cross-linking effect, confirmed by Fourier transform infrared (FTIR) analysis, increased the tensile strength of the biopolymer film to 20.9 ± 3 MPa. The release kinetics of polyphenols from the chitosan–vanillin matrix was studied, and we reported an initial burst release (8 h) followed by controlled release (8 to 400 h). It was found that both vanillin and green tea polyphenols were successful inhibitors of foodborne bacteria, with a minimum inhibitory concentration of the tea polyphenols determined as 0.15 mg/mL (Staphylococcus aureus). These active components also displayed strong antioxidant capacities, with polyphenols quenching >80% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals at all concentrations tested. Degradation results revealed that there was a significant (>85%) mass loss of all samples after being buried in compost for 12 weeks. The biopolymeric films, prepared by solvent casting methods, adhere to green chemistry and waste valorization principles. The one-pot recipe reported may also be applied to other cross-linkers and active compounds with similar chemical functionalities. Based on the obtained results, the presented material provides a promising starting point for the development of a degradable active packaging material.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging

Westlake,

Laabei,

Jiang

et al. 2023

ACS Food Sci. Technol.

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“…Silk fibroin–soy protein composite nanofibers fabricated via the combination of ultrasonic technology and air‐spray spinning has been used in wound dressings and drug‐carrying systems (Yang et al., 2023). In addition, biopolymeric films prepared by citric acid and soy protein cross‐linking could be used for coatings and packaging materials (Zhang et al., 2023).…”

Section: Application Of Soy Protein Gelmentioning

confidence: 99%

Recent advance in modification strategies and applications of soy protein gel properties

Liang,

Chen,

Fang

et al. 2023

Comp Rev Food Sci Food Safe

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Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein for improving its sensory properties as animal protein‐based food substitutes. Furthermore, there is always a need to regulate its gel properties for designing novel and tailored products of soy protein gels due to the fast‐growing plant protein‐based product market. This review gave an emphasis on the latest modification strategies and applications of gel properties of soy protein. The modifying methods of soy protein gel properties were reviewed from an aspect of composition or processing. Compositional modification included changing protein composition and gelling conditions and using additives, whereas processing strategies can be achieved through physical, chemical, and enzymatic treatments. Several compositional modification and processing strategies have been both proven to alter the gel properties of soy protein effectively. So far, soy protein gel has been applied in the field of food and biomedicine. In the future, more mechanistic studies on the modification methods are still needed to facilitate the full application of soy protein gel.

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“…However, mismanaged plastic waste streams exhibit an enormous negative impact on the environment due to their low degradation rate and the accumulation of considerable amounts of plastic material in the environment. This includes the presence of micro- and nano-plastic particles, which endanger different ecosystems on land and at sea [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Cork Stoppers, Coffee-Grounds and Walnut Shells in the Development and Characterization of Pectin-Based Composite Films: Physical, Barrier, Antioxidant, Genotoxic, and Biodegradation Properties

Cruz,

Rainer,

Wagner

et al. 2024

Polymers

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The development of sustainable materials from the valorization of waste is a good alternative to reducing the negative environmental impact of plastic packaging. The objectives of this study were to develop and characterize pectin-based composite films incorporated with cork or cork with either coffee grounds or walnut shells, as well as to test the films’ genotoxicity, antioxidant properties, and biodegradation capacity in soil and seawater. The addition of cork, coffee grounds, or walnut shells modified the films’ characteristics. The results showed that those films were thicker (0.487 ± 0.014 mm to 0.572 ± 0.014 mm), more opaque (around 100%), darker (L* = 25.30 ± 0.78 to 33.93 ± 0.84), and had a higher total phenolic content (3.17 ± 0.01 mg GA/g to 4.24 ± 0.02 mg GA/g). On the other hand, the films incorporated only with cork showed higher values of elongation at break (32.24 ± 1.88% to 36.30 ± 3.25%) but lower tensile strength (0.91 ± 0.19 MPa to 1.09 ± 0.08 MPa). All the films presented more heterogeneous and rougher microstructures than the pectin film. This study also revealed that the developed films do not contain DNA-reactive substances and that they are biodegradable in soil and seawater. These positive properties could subsequently make the developed films an interesting eco-friendly food packaging solution that contributes to the valorization of organic waste and by-products, thus promoting the circular economy and reducing the environmental impact of plastic materials.

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Cross-linked biopolymeric films by citric acid for food packaging and preservation

Cited by 52 publications

References 113 publications

Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging

Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging

Recent advance in modification strategies and applications of soy protein gel properties

Valorization of Cork Stoppers, Coffee-Grounds and Walnut Shells in the Development and Characterization of Pectin-Based Composite Films: Physical, Barrier, Antioxidant, Genotoxic, and Biodegradation Properties

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