Design of heat sealable starch-chitosan bioplastics reinforced with reduced graphene oxide for active food packaging

Elephant foot yam starch (EFYS) is modified by the pulsed electric field (PEF, 4–16 kV cm−1) and used for the development of the biodegradable film. The increase in PEF intensity increases the oil (1.66–2.22 g g−1) and water absorption capacity (1.79–2.08 g g−1) and reduces the gelatinization temperature (Tg) and enthalpy (ΔΗ). Storage modulus (G') is found to be higher than loss modulus (G"), indicating strong gel characteristics of EFYS. Electrical intensity affects the degree of crystallinity and disrupts the granule's surface. Film prepared with PEF‐modified EFYS and different concentrations of polyvinyl alcohol (PVA, 25%, 50%, and 90%) shows that the increase in the concentration of PVA results in increased thickness, tensile strength, % elongation, water vapor permeability, water vapor transmission rate, seal strength, and solubility. PEF modification increases the film's mechanical and moisture barrier properties. The study proves that PEF changes the physico‐functional and structural characteristics of EFYS, making it suitable to be used in the biodegradable film.

show abstract

“…The seal strength was determined using the following Equation (9). [ 40 ]

\begin{equation}{\rm{Seal\;strength\;}}\left( {{\rm{N}}\,{{\rm{m}}^{ - 1}}} \right) = \frac{{{\rm{Peak\;Force}}}}{{{\rm{Film\;width}}}}\end{equation}

…”

Section: Methodsmentioning

confidence: 99%

Interaction of Pulsed Electric Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film

et al. 2023

View full text Add to dashboard Cite

show abstract

“…A maximum seal strength of 0.17 N.mm −1 is achieved with a blend ratio of 75:25 starch:chitosan. Incorporation of graphene oxide decreases seal strength down to 0.04 N.mm −1 151 …”

Section: Other Heat Sealable Polymersmentioning

confidence: 98%

“…There are other studies on the influences of potential reinforcements in biodegradable films, such as blends with cellulose, chitosan, bagasse particles, natural fibres, graphene oxide and/or nanoparticles 143–153 . Pure corn starch and its blends with amylose, cellulose and methylcellulose achieve maximum seal strength values between 0.2 and 0.4 N.mm −1 at a jaw temperature of 166°C, using an impulse sealer 143 .…”

Section: Other Heat Sealable Polymersmentioning

confidence: 99%

“…142 There are other studies on the influences of potential reinforcements in biodegradable films, such as blends with cellulose, chitosan, bagasse particles, natural fibres, graphene oxide and/or nanoparticles. [143][144][145][146][147][148][149][150][151][152][153] Pure corn starch and its blends with amylose, cellulose and methylcellulose achieve maximum seal strength values between 0.2 and 0.4 N.mm À1 at a jaw temperature of 166 C, using an impulse sealer. 143 In a study with cassava starch, reinforced with cassava bagasse particles, incorporation of medium sized particles, with a size between 53 and 250 μm, using a vibratory sieve to separate different particle sizes, led to increased seal strength, compared to neat samples or samples with incorporation of small or larger particles.…”

Section: Starchmentioning

confidence: 99%

See 1 more Smart Citation

Seal materials in flexible plastic food packaging: A review

2023

View full text Add to dashboard Cite

Flexible packaging has many advantages in the food industry, arising from low weight, formability, multilayer complexity and cost. Heat sealing is a very efficient technique to close flexible food packaging. Currently, many thermoplastic materials are used in seal layers. A seal can be formed when these materials are heated and brought into contact; thereafter, polymer chains diffuse across the seal interface and entangle. Hydrogen bonds, polar and ionic interactions are molecular forces that can come into play, depending on the thermoplastic materials that are used in the seal layer. Bonds between identical polymers, referred to as autohesion, are formed in pouch applications (e.g., horizontal and vertical form-fill-seal packages). In lidding applications, the flexible film is sealed to a rigid cup, tray or bottle, whereby bonds can be formed between non-identical polymers because the materials are often provided by different suppliers. All heat seal technologies imply heating of seal layers but differ in the heating principle. In the food industry and in most scientific seal studies, the seals of mono-and multilayered packaging are mainly formed by conductive heating. Recently, the use of emerging technologies, such as ultrasonic and laser heating, is increasingly described in recent papers. Applied seals are characterized by strength after a specified cooling time. Immediately after heating, this strength is referred to as hot tack. A good seal performance is crucial to guarantee food safety and quality. Besides strength, tightness is important to prevent food degradation, caused by microorganisms and external gases, and to keep aromatic gases inside the package. This review aims to give a literature overview that can support stakeholders in the food industry to improve and optimize the material selection in flexible packaging, in order to obtain seals with desired tightness and strength. Heat seal studies on materials and seal technology of flexible food packaging, such as pouches and lidding films, are considered. Scientific data are categorized from a materials' perspective, based on chemical structure, which is revealed by chemical and thermal analysis. A majority of the seal studies is categorized in a first section on polyolefins as seal layers. The following sections describe the seal functionality of (i) ethylene copolymers, such as ionomers; and (ii) polyesters, such as poly (ethylene terephthalate), pol (lactic acid) and poly (butylene succinate). The role of plasticizers, fillers and other

show abstract

“…Formulation-wise, gelatin-derived foams can benefit from incorporating additives that can optimize their properties or reduce costs, such as lignocellulosic fillers or starch. Starch is an inexpensive and widely available carbohydrate used in packaging materials formulations as the main biopolymer or an additive/filler [ 24 , 25 , 26 ] that has been used to enhance gelatin films’ properties [ 27 ]. However, starch powders from different botanical origins, growing characteristics and treatments are expected to exhibit different physical and chemical properties, such as granule morphology, gelatinization temperature, relative crystallinity and amylose content [ 28 , 29 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Starch Type and Pre-Treatment on the Properties of Gelatin–Starch Foams Produced by Mechanical Foaming

Torrejon

Song

et al. 2023

Polymers

View full text Add to dashboard Cite

Incorporating biopolymers in packaging foams can contribute to a more circular packaging system, utilizing renewable and compostable materials. Gelatin, with its favorable physicochemical properties, allows for producing gelatin foams via mechanical foaming, a well-established and low-investment process. To improve foam properties, starch can be added to the gelatin formulation. However, the variability in the properties of starch powders can impact the polymer blend and, consequently, the properties of the dry foam. This study aimed to investigate the impact of different starch powders from different botanical origins (tapioca and corn) and treatments (native or pregelatinized) on the properties of gelatin–starch foams produced by mechanical foaming. The study successfully produced foams with densities of approximately 45–50 kg/m3 and compression properties comparable to EPS (expanded polystyrene) foams. The starch type and pre-treatment significantly influenced the properties of the foam. Pregelatinized starches exhibited slightly higher densities due to lower foamability caused by higher viscosity. Using starch exhibiting total loss of birefringence led to denser foams with greater compression properties than those with starch with a certain degree of crystallinity remaining. Therefore, selecting the appropriate starch type is crucial when developing starch-based materials to ensure optimal material and processing properties align with application requirements.

show abstract

Design of heat sealable starch-chitosan bioplastics reinforced with reduced graphene oxide for active food packaging

Cited by 43 publications

References 55 publications

Interaction of Pulsed Electric Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film

Interaction of Pulsed Electric Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film

Seal materials in flexible plastic food packaging: A review

Effect of Starch Type and Pre-Treatment on the Properties of Gelatin–Starch Foams Produced by Mechanical Foaming

Contact Info

Product

Resources

About