Development of biodegradable starch-based foams incorporated with grape stalks for food packaging

Engel, Juliana Both; Ambrosi, Alan; Tessaro, Isabel Cristina

doi:10.1016/j.carbpol.2019.115234

Cited by 120 publications

(80 citation statements)

References 50 publications

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“…However, an effective decrease of the quercetin release occurred using the aerogels. It has been demonstrated that the aerogel structure and performance in terms of thermal conductivity ad mechanical properties could be improved by adding natural fibers [97,146]. Besides, aerogels were impregnated with the antifungal substance trans-2-hexenal [147].…”

Section: Starchmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

227

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The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

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Section: Starchmentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

227

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“…Entretanto, as embalagens de EPS são frequentemente descartadas em aterros sanitários, gerando grande volume de resíduo e tornando-se um problema ambiental (Castiglioni et al 2017). Uma vez que as embalagens oriundas do petróleo podem levar mais de um século para se degradar e apresentam dificuldade na reciclagem, o emprego de materiais de origem renovável e biodegradáveis ganham destaque (Engel et al 2019;Ferreira et al 2020;Pier et al 2019).…”

Section: Introductionunclassified

“…A razão amilose:amilopectina, bem como a origem botânica do amido influenciam nas suas propriedades, sendo que em presença de água e aquecimento ocorre o inchamento e solubilidade dos grânulos, seguida da formação de pasta viscosa. Outra característica importante do amido, quando aquecido em presença de água é a capacidade de formar espumas, num processo de expansão térmica ou termoexpansão (Engel et al 2019;Ferreira et al 2020; Mello e Mali 2014; Sko e Rudolf 2010).…”

Section: Introductionunclassified

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Bandejas expandidas de amido de batata reforçadas com bagaço de malte

Cruz

Koester

Deon

et al. 2020

RSD

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Objetivou-se desenvolver e caracterizar espumas expandidas à base de amido de batata reforçadas com bagaço de malte. As espumas foram obtidas por expansão térmica em molde fechado, segundo um planejamento 22, avaliando o efeito das concentrações de glicerol e de bagaço de malte sobre as respostas umidade, atividade de água, espessura, densidade, capacidade de absorção de água (CAA) e resistência a tração. Os resultados mostraram que a adição de bagaço de malte resultou em espumas com menores espessuras e consequentemente maiores densidades. Apenas a resposta CAA foi significativa para o planejamento 22, sendo possível observar que espumas com maiores teores de glicerol apresentaram os maiores teores de CAA. A adição de bagaço de malte não melhorou a resistência à flexão das bandejas. O ensaio contendo 30% (m/m) de resíduo e 2,5 % (m/m) de glicerol se mostrou mais favorável para ser aplicado em alimentos, pois apresentou baixa umidade (9,42%), espessura de 3,65 mm, baixa densidade (0,33 g cm-3) e atividade de água (0,477), sendo estes parâmetros desejáveis a adequada conservação das embalagens e dos alimentos contidos.

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“…Innovations play a special role in modifying packaging functionality and improving its barrier, strength and aging resistance properties while avoiding the use of environmentally harmful materials. This contributes to the creation of a new generation of packagings that allow to maintain and even improve the quality of the packaged product, which is a very desirable feature, especially in the case of food packaging [1,2]. Legal regulations, legislative pressure from governments and non-governmental organizations dealing with environmental protection [3,4], as well as consumers themselves make food producers more and more interested in providing new pro-ecological and sustainable solutions in production.…”

Section: Introductionmentioning

confidence: 99%

Lyophilized Protein Structures as an Alternative Biodegradable Material for Food Packaging

et al. 2019

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Considering the need for sustainable development in packaging production and environmental protection, a material based on lyophilized protein structures intended for frozen food packaging was produced and its selected thermophysical properties were characterized. Analyses of density, thermal conductivity and thermal diffusivity were performed and strength tests were carried out for lyophilized protein structures with the addition of xanthan gum and carboxymethyl cellulose. Packagings were made of new materials for their comparative assessment. Then, the surface temperature distribution during thawing of the deep-frozen product inside the packaging was tested. In terms of thermal insulation capacity, the best properties were obtained for sample B4 with a thermal conductivity of λ = 0.06 W∙(mK)−1), thermal capacity C = 0.29 (MJ∙(m3K)−1) and thermal diffusivity a = 0.21 (mm2∙s−1). The density and hardness of the obtained lyophilized protein structures were significantly lower compared to foamed polystyrene used as a reference material. Thermal imaging analysis of the packaging showed the occurrence of local freezing. Lyophilized protein structures obtained from natural ingredients meet the needs of consumers and are environmentally friendly. These were made in accordance with the principles of sustainable development and can be an alternative material used for the production of frozen food packaging.

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Development of biodegradable starch-based foams incorporated with grape stalks for food packaging

Cited by 120 publications

References 50 publications

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Bandejas expandidas de amido de batata reforçadas com bagaço de malte

Lyophilized Protein Structures as an Alternative Biodegradable Material for Food Packaging

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