Polysaccharide-Based Biodegradable Films: An Alternative in Food Packaging

Díaz‐Montes, Elsa

doi:10.3390/polysaccharides3040044

Cited by 13 publications

(7 citation statements)

References 94 publications

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“…Bearing in mind that food packages are generally used only once before disposal and that synthetic polymer waste is responsible for environmental and health concerns, alternative biobased materials represent a sustainable and attractive alternative [11,12]. Starch, cellulose, and chitosan are among the main biopolymers used for this purpose [12].…”

Section: Introductionmentioning

confidence: 99%

Development of Bilayer Polysaccharide-Based Films Combining Extrusion and Electrospinning for Active Food Packaging

Gouvêa,

Andrade

2024

Polysaccharides

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The development of active food packaging is desirable for food safety and to avoid food loss and waste. In this work, we developed antioxidant bilayer films combining extrusion and electrospinning techniques. These films consisted of a first layer of thermoplastic cornstarch (TPS), incorporated with microcrystalline cellulose (MCC). The second layer consisted of gallic acid (GA) encapsulated at different concentrations in 1:1 chitosan/poly(ethylene-co-vinyl alcohol) (CS/EVOH) nanofibers. This layer was directly electrospun onto the TPS/MCC film. The morphological, structural, wettability, permeability to oxygen, and antioxidant properties were investigated for the first layer and the bilayer films. Water contact angle measurements revealed the hydrophobic nature of the first layer (θ0 = 100.6°). The oxygen permeability (OP) was accessed through the peroxide value (PV) of canola oil, kept in containers covered by the films. PV varied from 66.6 meq/kg for the TPS/MCC layer to 60.5 meq/kg for a bilayer film. Intermolecular hydrogen bonds, mediated by GA, contributed slightly to improving the mechanical strength of the bilayer films. The bilayer film incorporated with GA at 15.0% reached a radical scavenging activity against the DPPH radical of (903.8 ± 62.2) μmol.L−1.Eq. Trolox.g−1. This result proved the effectiveness of the GA nanoencapsulation strategy.

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Section: Introductionmentioning

confidence: 99%

Development of Bilayer Polysaccharide-Based Films Combining Extrusion and Electrospinning for Active Food Packaging

Gouvêa,

Andrade

2024

Polysaccharides

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“…Around 380 million metric tons production of plastics have been recorded of which almost 40% plastics are used for food packing and 25% of plastics waste is being recycled (Abdel Tawab et al, 2020). Elsa (2022) reported some disadvantages of plastic‐based packaging materials. Despite the excellent strength of plastics, they are non‐biodegradable in nature and serve as a major source of environmental pollution.…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of cellulose‐based smart films extracted from coconut waste

Abid,

Talha,

Maan

et al. 2024

Journal of Food Safety

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The increasing demands for safe and quality packaged food have diverted all the intentions toward the enhancement of hazard detection and quantification techniques. The integration of smart functions with the novel biomaterials‐based packaging provides an effective approach to deal with the uplifting concerns of food safety and environmental pollution. In the current study, firstly the cellulose was extracted from coconut waste, then it was subjected to prepare biodegradable films and lastly the films were incorporated with curcumin or quercetin dihydrate. The films were characterized for their mechanical, barrier and smart properties. The incorporation of curcumin or quercetin dihydrate improved the physicochemical properties of the cellulose films, including strength, elongation at break (EAB), water vapor permeability (WVP), biodegradability, antioxidant and antimicrobial activity. However, the moisture content and water solubility decreased. The scanning electron microscopy (SEM) images depicted the rough surface of curcumin incorporated smart films which represents successful application of curcumin, while cracks and pits were observed for the films with the higher concentration of quercetin dihydrate. All the smart films showed effective responses against pH ranging from 2 to 14.

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“…Edible films with a thickness of less than 0.3 mm must consist of food-safe and edible ingredients. In addition, they must fulfill several functions, such as protection against the loss of moisture and important ingredients, or selectively participate in the exchange of gases, e.g., oxygen and carbon dioxide [10,11]. Active food packaging, in turn, aims to extend the shelf life and increase the nutritional value of food by preventing dehydration, oxidative rancidity, and surface browning [12].…”

Section: Introductionmentioning

confidence: 99%

Gelatine Blends Modified with Polysaccharides: A Potential Alternative to Non-Degradable Plastics

Dzeikala,

Prochon,

Sedzikowska

2024

IJMS

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Non-degradable plastics of petrochemical origin are a contemporary problem of society. Due to the large amount of plastic waste, there are problems with their disposal or storage, where the most common types of plastic waste are disposable tableware, bags, packaging, bottles, and containers, and not all of them can be recycled. Due to growing ecological awareness, interest in the topics of biodegradable materials suitable for disposable items has begun to reduce the consumption of non-degradable plastics. An example of such materials are biodegradable biopolymers and their derivatives, which can be used to create the so-called bioplastics and biopolymer blends. In this article, gelatine blends modified with polysaccharides (e.g., agarose or carrageenan) were created and tested in order to obtain a stable biopolymer coating. Various techniques were used to characterize the resulting bioplastics, including Fourier-transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA)/differential scanning calorimetry (DSC), contact angle measurements, and surface energy characterization. The influence of thermal and microbiological degradation on the properties of the blends was also investigated. From the analysis, it can be observed that the addition of agarose increased the hardness of the mixture by 27% compared to the control sample without the addition of polysaccharides. In addition, there was an increase in the surface energy (24%), softening point (15%), and glass transition temperature (14%) compared to the control sample. The addition of starch to the gelatine matrix increased the softening point by 15% and the glass transition temperature by 6%. After aging, both compounds showed an increase in hardness of 26% and a decrease in tensile strength of 60%. This offers an opportunity as application materials in the form of biopolymer coatings, dietary supplements, skin care products, short-term and single-contact decorative elements, food, medical, floriculture, and decorative industries.

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Polysaccharide-Based Biodegradable Films: An Alternative in Food Packaging

Cited by 13 publications

References 94 publications

Development of Bilayer Polysaccharide-Based Films Combining Extrusion and Electrospinning for Active Food Packaging

Development of Bilayer Polysaccharide-Based Films Combining Extrusion and Electrospinning for Active Food Packaging

Development and characterization of cellulose‐based smart films extracted from coconut waste

Gelatine Blends Modified with Polysaccharides: A Potential Alternative to Non-Degradable Plastics

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