Emerging trends in biomaterials for sustainable food packaging: A comprehensive review

Mahmud, Md. Zobair Al; Mobarak, Md Hosne; Hossain, Nayem

doi:10.1016/j.heliyon.2024.e24122

Cited by 24 publications

(3 citation statements)

References 103 publications

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“…Most food products are sold in unit packaging, much of which is made from synthetic materials. An alternative to this packaging is biodegradable polymers [2][3][4]. Films made from natural polymers (proteins, polysaccharides, and fats) are promising options for partially replacing plastic unit packaging [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films

Galus,

Karwacka,

Ciurzyńska

et al. 2024

Gels

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Edible hydrogel coatings or films in comparison to conventional food packaging materials are characterized as thin layers obtained from biopolymers that can be applied or enveloped onto the surface of food products. The use of lipid-containing hydrogel packaging materials, primarily as edible protective coatings for food applications, is recognized for their excellent barrier capacity against water vapor during storage. With the high brittleness of waxes and the oxidation of different fats or oils, highly stable agents are desirable. Jojoba oil obtained from the jojoba shrub is an ester of long-chain fatty acids and monovalent, long-chain alcohols, which contains natural oxidants α, β, and δ tocopherols; therefore, it is resistant to oxidation and shows high thermal stability. The production of hydrogel films and coatings involves solvent evaporation, which may occur in ambient or controlled drying conditions. The study aimed to determine the effect of drying conditions (temperature from 20 to 70 °C and relative humidity from 30 to 70%) and jojoba oil addition at the concentrations of 0, 0.5, 1.0, 1.5, and 2.0% on the selected physical properties of hydrogel edible films based on whey protein isolate. Homogenization resulted in stable, film-forming emulsions with bimodal lipid droplet distribution and a particle size close to 3 and 45 µm. When higher drying temperatures were used, the drying time was much shorter (minimum 2 h for temperature of 70 °C and relative humidity of 30%) and a more compact structure, lower water content (12.00–13.68%), and better mechanical resistance (3.48–3.93 MPa) of hydrogel whey protein films were observed. The optimal conditions for drying hydrogel whey protein films are a temperature of 50 °C and an air humidity of 30% over 3 h. Increasing the content of jojoba oil caused noticeable color changes (total color difference increased from 2.00 to 2.43 at 20 °C and from 2.58 to 3.04 at 70 °C), improved mechanical elasticity (the highest at 60 °C from 48.4 to 101.1%), and reduced water vapor permeability (the highest at 70 °C from 9.00·10−10 to 6.35·10−10 g/m·s·Pa) of the analyzed films. The observations of scanning electron micrographs showed the heterogeneity of the film surface and irregular distribution of lipid droplets in the film matrix.

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Section: Introductionmentioning

confidence: 99%

Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films

Galus,

Karwacka,

Ciurzyńska

et al. 2024

Gels

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show abstract

“…Although the complete replacement of traditional petroleum-based plastics with biodegradable polymeric materials is unpractical nowadays, the application of these active biodegradable materials to food packaging appears to be feasible, at least in certain areas, such as food packaging (Ataei et al 2020), to reduce the environmental impact of the massive use of synthetic plastics (Mahmud et al 2024).…”

Section: Introductionmentioning

confidence: 99%

Advances and perspectives on the application of essential oils in food packaging films, coatings, and nanoencapsulated materials

Cesca,

Fonseca,

Paz

et al. 2024

Bragantia

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Natural additives, particularly essential oils, have gained widespread recognition for their role in enhancing the attributes of natural edible polymers. Comprising a wealth of hydrophobic and volatile compounds, essential oils exhibit notable antioxidant and antimicrobial properties owing to their rich composition of terpenes and aromatic constituents. This review underscores the multifaceted biological properties of essential oils, encompassing their incorporation into films, edible coatings, and nanoencapsulated materials. The effect of utilizing several essential oils as natural additives in combination with different raw materials and plasticizers was compared to the evaluation of their impact on the material properties of films and edible coatings, offering an in-depth analysis of the specific essential oil variants featured in the recent literature. Among the essential oils reviewed, those derived from clove, cinnamon, and oregano emerge as the predominant choices, representing some of the most promising natural additives for biodegradable packaging. Nanoencapsulation techniques have also expanded the role of essential oils in sustainable food packaging by increasing their stability.

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“…9–11 After a long time of development and evolution, glass, metal, plastic, and paper have become the four major packaging materials in modern times. 12 Among the four major packaging materials, glass and metal have the shortcomings of large total mass, fragility, easy deformation, and high energy consumption. Plastic packaging causes environmental pollution problems, and the current industry trend is inconsistent.…”

Section: Introductionmentioning

confidence: 99%

Development of high barrier-coated white cardboard for fruit preservation

Cheng,

Li,

et al. 2024

RSC Adv.

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Emerging trends in biomaterials for sustainable food packaging: A comprehensive review

Cited by 24 publications

References 103 publications

Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films

Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films

Advances and perspectives on the application of essential oils in food packaging films, coatings, and nanoencapsulated materials

Development of high barrier-coated white cardboard for fruit preservation

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