Emerging Trends in Biopolymers for Food Packaging

Torres‐Giner, Sergio; Figueroa-López, Kelly J.; Melendez-Rodriguez, Beatriz; Prieto, Cristina; Pardo-Figuerez, María; Lagarón, José M.

doi:10.1002/9783527820078.ch1

Cited by 26 publications

(22 citation statements)

References 134 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Plastic materials generally exhibit high chemical stability and inertness, both characteristics of interest in the packaging sector, but this, in turn, results in a high permanence and accumulation of their residues, thus rendering an environmental problem when they are not correctly managed [3][4][5]. In this regard, the plastic-pollution concern has led to authorities implementing restrictive policies and regulations for banning single-use products and bags [5,6]. As a consequence, the development of alternative materials to replace commodities currently represents a priority for both industry and academia.…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of Fully Renewable and Biodegradable Polyhydroxyalkanoate Blends with Improved Thermoformability

et al. 2022

Self Cite

View full text Add to dashboard Cite

Poly(3-hydroxybutyrate-co-3-valerate) (PHBV), being one of the most studied and commercially available polyhydroxyalkanoates (PHAs), presents an intrinsic brittleness and narrow processing window that currently hinders its use in several plastic applications. The aim of this study was to develop a biodegradable PHA-based blend by combining PHBV with poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) (PHBH), another copolyester of the PHA family that shows a more ductile behavior. Blends of PHBV with 20% wt., 30% wt., and 40% wt. of PHBH were obtained by melt mixing, processed by cast extrusion in the form of films, and characterized in terms of their morphology, crystallization behavior, thermal stability, mechanical properties, and thermoformability. Full miscibility of both biopolymers was observed in the amorphous phase due to the presence of a single delta peak, ranging from 4.5 °C to 13.7 °C. Moreover, the incorporation of PHBH hindered the crystallization process of PHBV by decreasing the spherulite growth rate from 1.0 µm/min to 0.3 µm/min. However, for the entire composition range studied, the high brittleness of the resulting materials remained since the presence of PHBH did not prevent the PHBV crystalline phase from governing the mechanical behavior of the blend. Interestingly, the addition of PHBH greatly improved the thermoformability by widening the processing window of PHBV by 7 s, as a result of the increase in the melt strength of the blends even for the lowest PHBH content.

show abstract

Section: Introductionmentioning

confidence: 99%

Development and Characterization of Fully Renewable and Biodegradable Polyhydroxyalkanoate Blends with Improved Thermoformability

et al. 2022

Self Cite

View full text Add to dashboard Cite

show abstract

“…PLA exhibits similar mechanical strength and higher transparency than polyethylene terephthalate (PET) or polystyrene (PS) [14]. Thus, PLA is ideal for rigid and transparent film applications and it can also be used in food trays, bottles, candy wraps, and cups [15]. Currently, various types of foods are packaged in PLA-based materials, with a high range of physical properties, water activity, and pH, such as fresh vegetables and salads [16].…”

Section: Introductionmentioning

confidence: 99%

Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films

Hernández-García

Vargas

Torres‐Giner

2022

Foods

View full text Add to dashboard Cite

In the present study, the effectiveness of a multilayer film of polylactide (PLA), fully bio-based and compostable, was ascertained to develop a novel sustainable packaging solution for the preservation of fresh pork meat. To this end, the multilayer PLA films were first characterized in terms of their thermal characteristics, structure, mechanical performance, permeance to water and aroma vapors and oxygen, and optical properties and, for the first time, compared with two commercial high-barrier multilayer packaging films. Thereafter, the multilayers were thermosealed to package fillets of fresh pork meat and the physicochemical changes, lipid oxidation levels, and microbiological counts were monitored in the food samples during storage under refrigeration conditions. Results showed that the meat fillets packaged in PLA developed a redder color and showed certain indications of dehydration and oxidation, being more noticeably after 11 days of storage, due to the higher water vapor and oxygen permeance values of the biopolymer multilayer. However, the pH changes and bacterial growth in the cold-stored fresh pork meat samples were minimal and very similar in the three tested multilayer films, successfully accomplishing the requirements of the food quality and safety standards at the end of storage.

show abstract

“…Some of the biopolymer matrices commonly used are biopolyesters, which mainly include polyhydroxyalkanoates (PHAs) and polylactides (PLAs) as well as aliphatic polyesters that are fully or partially obtained from petroleum but are biodegradable, such as poly(ε-caprolactone) (PCL), poly(butylene succinate) (PBS), poly(butylene succinate- co -butylene adipate) (PBSA), polybutylene(adipate- co -terephthalate) (PBAT), etc. [ 1 ]. Among them, PBS is a semicrystalline polyester that can naturally degrade in industrial composting facilities and, under certain conditions, in natural environmental conditions due to the action of some bacteria and fungi [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Peroxide-Induced Synthesis of Maleic Anhydride-Grafted Poly(butylene succinate) and Its Compatibilizing Effect on Poly(butylene succinate)/Pistachio Shell Flour Composites

et al. 2021

View full text Add to dashboard Cite

Framing the Circular Bioeconomy, the use of reactive compatibilizers was applied in order to increase the interfacial adhesion and, hence, the physical properties and applications of green composites based on biopolymers and food waste derived lignocellulosic fillers. In this study, poly(butylene succinate) grafted with maleic anhydride (PBS-g-MAH) was successfully synthetized by a reactive melt-mixing process using poly(butylene succinate) (PBS) and maleic anhydride (MAH) that was induced with dicumyl peroxide (DCP) as a radical initiator and based on the formation of macroradicals derived from the hydrogen abstraction of the biopolymer backbone. Then, PBS-g-MAH was used as reactive compatibilizer for PBS filled with different contents of pistachio shell flour (PSF) during melt extrusion. As confirmed by Fourier transform infrared (FTIR), PBS-g-MAH acted as a bridge between the two composite phases since it was readily soluble in PBS and could successfully form new esters by reaction of its multiple MAH groups with the hydroxyl (−OH) groups present in cellulose or lignin of PSF and the end ones in PBS. The resultant compatibilized green composites were, thereafter, shaped by injection molding into 4-mm thick pieces with a wood-like color. Results showed significant increases in the mechanical and thermomechanical rigidity and hardness, meanwhile variations on the thermal stability were negligible. The enhancement observed was related to the good dispersion and the improved filler-matrix interfacial interactions achieved by PBS-g-MAH and also to the PSF nucleating effect that increased the PBS’s crystallinity. Furthermore, water uptake of the pieces progressively increased as a function of the filler content, whereas the disintegration in controlled compost soil was limited due to their large thickness.

show abstract

Emerging Trends in Biopolymers for Food Packaging

Cited by 26 publications

References 134 publications

Development and Characterization of Fully Renewable and Biodegradable Polyhydroxyalkanoate Blends with Improved Thermoformability

Development and Characterization of Fully Renewable and Biodegradable Polyhydroxyalkanoate Blends with Improved Thermoformability

Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films

Peroxide-Induced Synthesis of Maleic Anhydride-Grafted Poly(butylene succinate) and Its Compatibilizing Effect on Poly(butylene succinate)/Pistachio Shell Flour Composites

Contact Info

Product

Resources

About