Natural polysaccharides and proteins-based films for potential food packaging and mulch applications: A review

Hassan, Faqrul; Mu, Bingnan; Yang, Yiqi

doi:10.1016/j.ijbiomac.2024.129628

International Journal of Biological Macromolecules

2024

DOI: 10.1016/j.ijbiomac.2024.129628

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Natural polysaccharides and proteins-based films for potential food packaging and mulch applications: A review

Faqrul Hassan,

Bingnan Mu,

Yiqi Yang

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2024

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Cited by 9 publications

References 235 publications

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Impact of citric acid on guar gum carboxymethylcellulose crosslinked blend films

Morais,

Silva,

Barros

et al. 2024

J of Applied Polymer Sci

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This research intends to create biodegradable packaging films using solution casting method. The films are composed of guar gum, carboxymethylcellulose, and blends of these materials with citric acid as a crosslinking agent. The concentration of citric acid ranges from 10 to 30% (w w−1). This study performs a curing treatment at 140°C for 30 min on the dried films containing the crosslinking additive to promote the esterification between the polymeric matrix and the crosslinking agent. The thin films have a smooth, homogeneous, and transparent aspect. Although the crosslinking reaction – evidenced by FTIR spectra – does not affect the thickness of the material, it causes a slight color variation making the samples assume a yellowish shade. Moreover, the crosslinking process enhances the water resistance, decreases the crystallinity index, and improves the water vapor barrier and thermal resistance of the films. The SEM images reveal the excess of unreacted crosslinking agent accumulated on the samples; these particles work as a plasticizer, affecting the morphology of the films as well as their water resistance, crystallinity, and thermal resistance.

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Impact of citric acid on guar gum carboxymethylcellulose crosslinked blend films

Morais,

Silva,

Barros

et al. 2024

J of Applied Polymer Sci

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A Review of Functional Properties and Applications of Legume‐Based Edible Coatings

Thamarsha,

Kumar,

Pratibha

et al. 2024

Legume Science

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Legumes are rich in starch, proteins, lipids, vitamins, and minerals, making them a better source for developing films with high nutritional value. They have become a sustainable and eco‐friendly coating to prolong the shelf life of perishable products while preserving both quality and safety. Legume‐based polysaccharides and proteins are cost‐effective materials to use as an alternative to synthetic materials. Additionally, legume‐based edible coatings are gluten free and acceptable to consumers with dietary restrictions for coatings derived from nonplant sources. Their use in edible coating further extends the economic significance of legumes. The physicochemical properties of these coatings may vary based on several factors including composition of the film, conditions of processing, and additives used. Legume‐based edible coatings and films hold the ability to enhance the shelf life and quality of food items by acting as barriers against oxygen, moisture, and solute transfer. Also, they can aid in maintaining the nutritional value, flavor, and sensory qualities of food products. Incorporation of bioactive compounds, such as antioxidants and antimicrobials, into legume‐based coatings further enhances their functionality in food preservation. This article provides an in‐depth review of the current state of research on legume‐based edible coatings, focusing on their development, physical and mechanical properties, applications in food preservation, and future scope.

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Sustainable Approach Toward Biodegradable Packaging Through Naturally Derived Biopolymers: An Overview

Khaleel,

Sharanagat,

Upadhyay

et al. 2024

J Package Technol Res

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Natural polysaccharides and proteins-based films for potential food packaging and mulch applications: A review

Cited by 9 publications

References 235 publications

Impact of citric acid on guar gum carboxymethylcellulose crosslinked blend films

Impact of citric acid on guar gum carboxymethylcellulose crosslinked blend films

A Review of Functional Properties and Applications of Legume‐Based Edible Coatings

Sustainable Approach Toward Biodegradable Packaging Through Naturally Derived Biopolymers: An Overview

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