Polymer Packaging through the Blending of Biowaste Oyster Shell and Low-Density Polyethylene: A Sustainable Approach for Enhanced Food Preservation

Qu, Chang-Lei; Lin, Shang-Ming; Potiyaraj, Pranut; Meng, Lei; Wu, Chin-San; Yuan, Li; Luo, Xin; Ge, Fei-Fan; Tsou, Chi-Hui

doi:10.3390/polym15193977

Cited by 7 publications

(2 citation statements)

References 48 publications

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“…Five microrhizomes of each treatment were weighed immediately to obtain a measure of fresh mass (W f ) to estimate the water loss rate. After that, the microrhizomes were air-dried and weighed again (W d ), and the water loss rate was calculated as (W f − W d )/W f × 100) [38]. For testing the sprouting percentage, 20 microrhizomes of each treatment were placed on moistened filter paper in a 100 × 15 mm Petri dish.…”

Section: Water Loss Rate Analysis and Sprouting Testsmentioning

confidence: 99%

In Vitro Microrhizome Production, Genetic Homogeneity Assessment, and Field Performance Evaluation in Ginger

Yu,

Hu,

Liu

et al. 2024

Agronomy

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In vitro-induced microrhizomes are promising for producing disease-free planting materials in ginger (Zingiber officinale Rosc.), spice and medicinal crops threatened by several soil-borne diseases. The study examined microrhizome induction, genetic homogeneity, and field performance in ginger. The condition combination of 3.0 mg·L-1 6-benzylaminopurine (BAP), 100 g·L–1 sucrose, and a 12-h photoperiod (the optimal conditions) produced the largest number of microrhizomes among all treatments but resulted in a lower average fresh weight during the 60-day culture period. Larger microrhizomes exhibited greater tolerance to water loss and a higher percentage of sprouting. Therefore, additional efforts were made to increase the size of the microrhizomes. Under the optimal conditions, the fresh weight increased significantly to 280.3 mg and 403.4 mg after 30 days of additional culture and in vitro culture of small-sized microrhizomes, respectively. Flow cytometry analysis and SSR characterization confirmed the genetic homogeneity of the regenerated plants with microrhizomes (MR) and those obtained by directly sowing sprouted microrhizomes into the substrate without acclimatization (FMR). At harvest, the MR had the most robust growth, a significantly higher fresh rhizome weight (206.1 g per plant) than the FMR (121.8 g per plant) and conventional tissue-cultured plants (TC), and similar rhizome finger size (11.5 g and 10.2 cm2) to the FMR. These findings suggest that both the MR and the FMR have advantages over the TC in producing seedling rhizomes of ginger in the first growing season. The established approach may be useful for large-scale production of disease-free ginger rhizomes.

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Section: Water Loss Rate Analysis and Sprouting Testsmentioning

confidence: 99%

In Vitro Microrhizome Production, Genetic Homogeneity Assessment, and Field Performance Evaluation in Ginger

Yu,

Hu,

Liu

et al. 2024

Agronomy

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“…Furthermore, using discarded seashells as a useful resource can mitigate pollution problems. Similarly, other seashells such as oyster shells [6][7][8][9], surf clam shells [10], mussels [11,12], and blood cockle shells [13] have been found to exhibit antimicrobial properties following heat treatment.…”

Section: Introductionmentioning

confidence: 99%

Effect of Treatment with Heated Scallop Shell Powder on the Inactivation of Naturally Existing Bacteria and Listeria monocytogenes Inoculated on Chicken Meat

Omura,

Kaibara,

Yamaguchi

et al. 2024

Foods

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This study investigated the efficacy of heated scallop shell powder (HSSP) treatment in preserving chicken thigh meat. Chicken thigh meat was treated with HSSP slurry (1% and 5%) for 60 min, and the variation in aerobic bacteria and coliform populations was assessed during refrigerated storage (10 °C). There was a substantial increase in aerobic bacteria, reaching nearly 7 log10 colony forming unit (CFU)/g following 7 days of refrigeration, in the untreated chicken meat. Conversely, the aerobic bacterial population of the HSSP-treated chicken was <5 log10 CFU/g. Coliform growth in the untreated chicken reached over 5 log10 CFU/g following 7 days. In contrast, the coliform population of the HSSP-treated chicken did not reach 5 log10 CFU/g at 1% HSSP concentration; it was suppressed to <4 log10 CFU/g at 5% concentration. Listeria monocytogenes, which can grow at low temperatures, was inoculated into the chicken meat (5 log10 CFU/g) treated with alcohol, which was followed by HSSP. In the untreated chicken, L. monocytogenes increased to 9 log10 CFU/g even when refrigerated for 7 days. However, in the chicken treated with 5% HSSP, L. monocytogenes was suppressed to approximately 3 log10 CFU/g. These findings reveal that HSSP treatment is an effective method for disinfecting meat, inhibiting bacterial growth, and enhancing preservation.

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Effect of graphene nanoplatelets and nano zinc oxide on gas barrier and antibacterial properties of thermoplastic nanocomposites

Ghosh,

Ganguly,

Paul

et al. 2024

Polymer Engineering & Sci

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Graphene‐loaded thermoplastic nanocomposite films must be evaluated for antibacterial activity, mechanical, and barrier properties before being utilized as food packaging. Herein, economically feasible linear low‐density polyethylene (LLDPE)‐based flexible packaging materials were developed via the melt compounding technique at 170°C temperature by taking advantage of both graphene nanoplatelets (GNP) and nano zinc oxide (ZnO) fillers. Morphological studies reveal that in composites loaded with GNP/ZnO hybrid fillers, ZnO nanoparticles form a network‐like structure throughout the polymer matrix. Simultaneously, GNPs are uniformly dispersed. The inclusion of hybrid nanofiller considerably reduces both the oxygen transmission rate and the water vapor transmission rate (WVTR) in LLDPE nanocomposites. A maximum decrease of 36% and 67%, respectively, in both oxygen transmission rate and WVTR is observed for 3 wt% of hybrid filler loading in a thermoplastic matrix containing 1 wt% of nano ZnO. The antibacterial efficacy of the derived nanocomposite films is obvious against gram‐positive (Bacillus subtilis) and gram‐negative (Escherichia coli) bacterial strains. These nanocomposite films have the potential to be successfully utilized as flexible packaging materials owing to their improved thermal, barrier, and antibacterial effectiveness.Highlights GNP/ZnO was used as a hybrid reinforcing filler in the LLDPE matrix. ZnO nanoparticles establish a network‐like morphology. LLDPE nanocomposite films exhibited excellent antibacterial activity. Oxygen and water vapor barrier properties were significantly improved. The thermoplastic composite films could be used as food packaging materials.

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Polymer Packaging through the Blending of Biowaste Oyster Shell and Low-Density Polyethylene: A Sustainable Approach for Enhanced Food Preservation

Cited by 7 publications

References 48 publications

In Vitro Microrhizome Production, Genetic Homogeneity Assessment, and Field Performance Evaluation in Ginger

In Vitro Microrhizome Production, Genetic Homogeneity Assessment, and Field Performance Evaluation in Ginger

Effect of Treatment with Heated Scallop Shell Powder on the Inactivation of Naturally Existing Bacteria and Listeria monocytogenes Inoculated on Chicken Meat

Effect of graphene nanoplatelets and nano zinc oxide on gas barrier and antibacterial properties of thermoplastic nanocomposites

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