Polysaccharides for Biodegradable Packaging Materials: Past, Present, and Future (Brief Review)

Aleksanyan, K. V.

doi:10.3390/polym15020451

Cited by 29 publications

(19 citation statements)

References 224 publications

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“…Alginatebased bioplastics are biodegradable, nontoxic, and have good mechanical properties as thickening and stabilizing agents. Therefore, they are used in food packaging, edible films, agriculture, and medicine [89].…”

Section: Alginate-based Bioplasticsmentioning

confidence: 99%

Macroalgae Bioplastics: A Sustainable Shift to Mitigate the Ecological Impact of Petroleum-Based Plastics

Elkaliny,

Alzamel,

Moussa

et al. 2024

Polymers

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The surge in global utilization of petroleum-based plastics, which notably heightened during the COVID-19 pandemic, has substantially increased its harm to ecosystems. Considering the escalating environmental impact, a pivotal shift towards bioplastics usage is imperative. Exploring and implementing bioplastics as a viable alternative could mitigate the ecological burden posed by traditional plastics. Macroalgae is a potential feedstock for the production of bioplastics due to its abundance, fast growth, and high cellulose and sugar content. Researchers have recently explored various methods for extracting and converting macroalgae into bioplastic. Some of the key challenges in the production of macroalgae bioplastics are the high costs of large-scale production and the need to optimize the extraction and conversion processes to obtain high-quality bioplastics. However, the potential benefits of using macroalgae for bioplastic production include reducing plastic waste and greenhouse gas emissions, using healthier materials in various life practices, and developing a promising area for future research and development. Also, bioplastic provides job opportunities in free enterprise and contributes to various applications such as packaging, medical devices, electronics, textiles, and cosmetics. The presented review aims to discuss the problem of petroleum-based plastic, bioplastic extraction from macroalgae, bioplastic properties, biodegradability, its various applications, and its production challenges.

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Section: Alginate-based Bioplasticsmentioning

confidence: 99%

Macroalgae Bioplastics: A Sustainable Shift to Mitigate the Ecological Impact of Petroleum-Based Plastics

Elkaliny,

Alzamel,

Moussa

et al. 2024

Polymers

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“…The TOPAS software (version 5.0, Bruker AXS GmbH, Karlsruhe, Germany, 2012) was employed to compute the relative crystallinity of the films. The formula for estimating the relative crystallinity (3) To determine the moisture content, the initial weight of a test film (50 mm × 20 mm) was measured using a four-scale electronic weighing balance. The film was then dried at 105 • C until a constant weight was reached.…”

Section: Relative Crystallinitymentioning

confidence: 99%

“…Specifically, using natural ingredients derived from resources such as proteins, lipids, or polysaccharides offers great potential for producing biodegradable films. Key polysaccharide components used in preparing edible films include rice flour or starch, chitosan, pullulan, alginate, carrageenan, modified cellulose, pectin, gellan gum, xanthan gum, and others [3]. Among these polysaccharides, rice flour and starch have emerged as appealing options for creating environmentally friendly films.…”

Section: Introductionmentioning

confidence: 99%

Influence of Pomelo (Citrus maxima) Pericarp Essential Oil on the Physicochemical Properties of HomChaiya Rice (Oryza sativa L. cv. HomChaiya) Flour-Derived Edible Films

Venkatachalam

Charoenphun

2023

Membranes

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The food industry is increasingly interested in using active edible packaging to address environmental problems caused by conventional synthetic polymers, such as pollution and degradation. The present study took advantage of this opportunity to develop active edible packaging using Hom-Chaiya rice flour (RF), incorporating pomelo pericarp essential oil (PEO) at varying concentrations (1–3%). Films without PEO were used as controls. Various physicochemical parameters, structural and morphological observations were examined in the tested films. Overall, the results showed that the addition of PEO at varying concentrations significantly improved the qualities of the RF edible films, particularly the film’s yellowness (b*) and total color. Furthermore, RF-PEO films with increased concentrations significantly reduced the film’s roughness and relative crystallinity, while increasing opacity. The total moisture content in the films did not differ, but water activity was significantly reduced in the RF-PEO films. Water vapor barrier properties also improved in the RF-PEO films. In addition, textural properties, including tensile strength and elongation at break, were better in the RF-PEO films compared with the control. Fourier-transform infrared spectroscopy (FTIR) revealed strong bonding between the PEO and RF in the film. Morphological studies showed that the addition of PEO smoothed the film’s surface, and this effect increased with concentration. Overall, the biodegradability of the tested films was effective, despite variations; however, a slight advancement in degradation was found in the control film. Lastly, the antimicrobial properties of the RF-PEO films exhibited excellent inhibitory effects against various pathogens, including Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), Escherichia coli (E. coli), and Salmonella typhimurium (S. typhimurium). This study demonstrated that RF and PEO could be an effective combination for developing active edible packaging that delivers desirable functional properties and excellent biodegradability.

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“…The interest in biodegradable packaging materials arises from the need to reduce the use of environmentally non-degradable plastics. Over the past 50 years, the food industry has employed various synthetic plastics, leading to environmental problems that concern consumers and all participants in the food production chain [1,2]. As a result, consumers are increasingly demanding natural and synthetic compound-free foods.…”

Section: Introductionmentioning

confidence: 99%

Microstructure Characterization of Whey Films Using Different Concentrations of Chia Seeds and 35% Sorbitol as Plasticizer

Fahrullah,

Kisworo,

Noersidiq

et al. 2024

J. Pijar.MIPA

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SEM testing was used to evaluate the homogeneity of the film, including pores, cracks, and surface structure, as well as to determine the cross-section and surface structure and the homogeneity of the film solution mixture. The study aims to determine the microstructure characteristics of whey film by adding different concentrations of chia seed and 35% sorbitol as a plasticizer. This study employed three treatments: P1 with 0.5% chia seed, P2 with 0.75% chia seed, and P3 with 1% chia seed. The research method used was descriptive, providing a detailed description of the process. The results indicate that adding more polymer increases the viscosity of the film suspension during the gelatinization process. The film's microstructure was determined by the heating and drying process, as well as the contribution of chia seed gel to the whey film structure. All treatments achieved a Homogeneous film microstructure, but the 1% concentration treatment resulted in a swollen surface structure. The chia seed was evenly mixed into the whey protein matrix, resulting in a uniform structure.

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Polysaccharides for Biodegradable Packaging Materials: Past, Present, and Future (Brief Review)

Cited by 29 publications

References 224 publications

Macroalgae Bioplastics: A Sustainable Shift to Mitigate the Ecological Impact of Petroleum-Based Plastics

Macroalgae Bioplastics: A Sustainable Shift to Mitigate the Ecological Impact of Petroleum-Based Plastics

Influence of Pomelo (Citrus maxima) Pericarp Essential Oil on the Physicochemical Properties of HomChaiya Rice (Oryza sativa L. cv. HomChaiya) Flour-Derived Edible Films

Microstructure Characterization of Whey Films Using Different Concentrations of Chia Seeds and 35% Sorbitol as Plasticizer

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