Optimization of Lignin–Cellulose Nanofiber-Filled Thermoplastic Starch Composite Film Production for Potential Application in Food Packaging

AbdulRasheed-Adeleke, Tawakaltu; Egwim, Evans Chidi; Sadiku, Emmanuel Rotimi; Ochigbo, Stephen Shaibu

doi:10.3390/molecules27227708

Cited by 8 publications

(3 citation statements)

References 28 publications

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“…Hemp fibers, for example, have high tensile strength and are resistant to ultraviolet light and moisture, making them ideal for producing biodegradable plastic composites [4]. Starch is preferred for this purpose because it is naturally biodegradable, renewable, affordable, and can be obtained from many plants [5]. Starch is a complex carbohydrate that is often used as a raw material for various industrial applications, including the production of films.…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Mechanical Properties of Corn Starch Films for Sustainable Food Packaging by Optimizing Enzymatic Hydrolysis

et al. 2023

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The objective of this study was to investigate the effects of enzymatic hydrolysis using α-amylase from Bacillus amyloliquefaciens on the mechanical properties of starch-based films. The process parameters of enzymatic hydrolysis and the degree of hydrolysis (DH) were optimized using a Box–Behnken design (BBD) and response surface methodology (RSM). The mechanical properties of the resulting hydrolyzed corn starch films (tensile strain at break, tensile stress at break, and Young’s modulus) were evaluated. The results showed that the optimum DH for hydrolyzed corn starch films to achieve improved mechanical properties of the film-forming solutions was achieved at a corn starch to water ratio of 1:2.8, an enzyme to substrate ratio of 357 U/g, and an incubation temperature of 48 °C. Under the optimized conditions, the hydrolyzed corn starch film had a higher water absorption index of 2.32 ± 0.112% compared to the native corn starch film (control) of 0.81 ± 0.352%. The hydrolyzed corn starch films were more transparent than the control sample, with a light transmission of 78.5 ± 0.121% per mm. Fourier-transformed infrared spectroscopy (FTIR) analysis showed that the enzymatically hydrolyzed corn starch films had a more compact and solid structure in terms of molecular bonds, and the contact angle was also higher, at 79.21 ± 0.171° for this sample. The control sample had a higher melting point than the hydrolyzed corn starch film, as indicated by the significant difference in the temperature of the first endothermic event between the two films. The atomic force microscopy (AFM) characterization of the hydrolyzed corn starch film showed intermediate surface roughness. A comparison of the data from the two samples showed that the hydrolyzed corn starch film had better mechanical properties than the control sample, with a greater change in the storage modulus over a wider temperature range and higher values for the loss modulus and tan delta, indicating that the hydrolyzed corn starch film had better energy dissipation properties, as shown by thermal analysis. The improved mechanical properties of the resulting film of hydrolyzed corn starch were attributed to the enzymatic hydrolysis process, which breaks the starch molecules into smaller units, resulting in increased chain flexibility, improved film-forming ability, and stronger intermolecular bonds.

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Section: Introductionmentioning

confidence: 99%

Enhancing the Mechanical Properties of Corn Starch Films for Sustainable Food Packaging by Optimizing Enzymatic Hydrolysis

et al. 2023

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“…For example, AbdulRasheed‐Adeleke et al. [120] proved that adding lignan nanoforms exhibited a significant drop in the moisture absorption capacity of the starch film. Though nanoforms have better properties, certain chemical structures and their associated properties deviate from the desired actions.…”

Section: Packaging System For Freshness Of the Food Productmentioning

confidence: 99%

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Kishore,

Kumar

et al. 2024

Packag Technol Sci

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In recent years, consumers have become more concerned about the freshness and safety of packaged food items with their shelf life and taste. Innovation in food packaging continuously evolves with various techniques, which improve or indicate the quality of the product throughout the supply chain. This review highlights the different packaging strategies for enhancing the freshness of various food products and proclaims an alternative to conventional food packaging systems. Also, this article emphasizes assorted packaging components for the safety of food products, implicating fresh and quality products for consumer health. Such packaging systems provide information on various concepts, including indicators, sensors, scavengers, absorbers and other smart integrated techniques and their application in food products. Moreover, this review highlights the need for exploration in toxicology and migration studies for industrial application and consumer health safety.

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“…42 Most recently, AbdulRasheed-Adeleke et al studied the effects of lignin and CNFs on the properties of thermoplastic starch films. 43 The contents of lignin and CNFs were varied and improved mechanical properties and water resistance of the films were achieved with the optimal formulation. However, the authors did not identify the individual contributions of the two additives to the improvements.…”

Section: Introductionmentioning

confidence: 99%

The synergistic effects of lignin and cellulose nanofibers on the properties of starch/zein blends

Chen

Wang

et al. 2023

Journal of Composite Materials

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The study aimed to develop cornmeal-based thermoplastic composites by using corn starch and zein (the two major components of cornmeal) as the matrix and lignin as the compatibilizer, while cellulose nanofibrils (CNFs) served as the reinforcement. The research examined the individual effects of lignin and CNFs on the mechanical properties of the composites. Two parts of lignin decreased the domain size of the blend and increased the strength and modulus by 31% and 44%, respectively. Six parts of CNFs led to a 137% and 399% increase in strength and modulus, respectively. The addition of two parts of powder lignin and six parts of CNFs resulted in the largest increases in strength (236%) and modulus (510%), suggesting a strong synergy between lignin and CNFs in reinforcing the corn-based thermoplastic. This study differentiates itself from previous research on thermoplastic starch composites by using a starch/zein blend as the matrix instead of pure starch. It demonstrates a novel method for producing cornmeal-based thermoplastics with significantly enhanced mechanical properties by separately controlling the contents of lignin and CNFs and optimizing the formulations to achieve desired composite properties. Furthermore, the research revealed the strong compatibilizing effect of lignin on the starch/zein blend. The results obtained in this research could facilitate the direct use of low-cost cornmeal as a feedstock for producing sustainable materials which could find application in the packaging and household plastic industries, among others.

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Optimization of Lignin–Cellulose Nanofiber-Filled Thermoplastic Starch Composite Film Production for Potential Application in Food Packaging

Cited by 8 publications

References 28 publications

Enhancing the Mechanical Properties of Corn Starch Films for Sustainable Food Packaging by Optimizing Enzymatic Hydrolysis

Enhancing the Mechanical Properties of Corn Starch Films for Sustainable Food Packaging by Optimizing Enzymatic Hydrolysis

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

The synergistic effects of lignin and cellulose nanofibers on the properties of starch/zein blends

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