Recent advances in polymers and polymer composites for food packaging

Zhang, Mingyue; Biesold, Gill M.; Choi, Woosung; Yu, Jeong Seon; Deng, Yulin; Silvestre, Clara; Lin, Zhiqun

doi:10.1016/j.mattod.2022.01.022

Cited by 157 publications

(77 citation statements)

References 362 publications

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“…Polymeric materials have been extensively used as packaging materials given that they are lightweight in nature, relatively easy to produce, resistant to corrosion, and have appropriate mechanical and thermal properties, among other characteristics [ 125 ]. In the case of food products, packaging aims mainly to avoid food deterioration during several steps including production, storage, distribution, sales and even handling at home.…”

Section: Applicationsmentioning

confidence: 99%

“…Besides pure polymers, polymer composites have also been extensively investigated in recent years. In this context, SCG have been evaluated as fillers, aiming to improve the polymeric matrices’ mechanical, thermal, and barrier properties, and as additives that can improve specific properties such as antioxidant characteristics [ 125 ]. A compilation of recent studies that deal with the application of SCG in polymer composites is shown in Table 3 .…”

Section: Applicationsmentioning

confidence: 99%

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Potential Uses of Spent Coffee Grounds in the Food Industry

Franca

Oliveira

2022

Foods

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Current estimates place the amount of spent coffee grounds annually generated worldwide in the 6 million ton figure, with the sources of spent coffee grounds being classified as domestic (i.e., household), commercial (i.e., coffee houses, cafeterias and restaurants), and industrial (i.e., soluble and instant coffee industries). The majority of the produced spent coffee grounds are currently being inappropriately destined for landfills or to a form of energy recovery (e.g., incineration) as a refuse-derived fuel. The disposal of spent coffee in landfills allows for its anaerobic degradation with consequent generation and emission of aggressive greenhouse gases such as methane and CO2, and energy recovery processes must be considered an end-of-life stage in the lifecycle of spent coffee grounds, as a way of delaying CO2 emissions and of avoiding emissions of toxic organic volatile compounds generated during combustion of this type of waste. Aside from these environmental issues, an aspect that should be considered is the inappropriate disposal of a product (SCG) that presents unique thermo-mechanical properties and textural characteristics and that is rich in a diversity of classes of compounds, such as polysaccharides, proteins, phenolics, lipids and alkaloids, which could be recovered and used in a diversity of applications, including food-related ones. Therefore, researchers worldwide are invested in studying a variety of possible applications for spent coffee grounds and products thereof, including (but not limited to) biofuels, catalysts, cosmetics, composite materials, feed and food ingredients. Hence, the aim of this essay was to present a comprehensive review of the recent literature on the proposals for utilization of spent coffee grounds in food-related applications, with focus on chemical composition of spent coffee, recovery of bioactive compounds, use as food ingredients and as components in the manufacture of composite materials that can be used in food applications, such as packaging.

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Section: Applicationsmentioning

confidence: 99%

Section: Applicationsmentioning

confidence: 99%

Potential Uses of Spent Coffee Grounds in the Food Industry

Franca

Oliveira

2022

Foods

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“…Cellulose is a highly reactive biopolymer with a large amount of hydroxyl group in its structure [ 94 , 95 , 96 , 97 ], which can be chemically modified through various reactions such as esterification, etherification and oxidation to give cellulose new properties while ensuring its degradable properties [ 98 , 99 ]. As a packaging material, cellulose also has good biodegradability and excellent physical and mechanical properties, which makes it one of the most suitable natural polymers for use in films [ 98 , 100 ]. However, cellulose also has some limitations, such as high water absorption and poor interfacial adhesion [ 101 ].…”

Section: Biodegradable Film Materialsmentioning

confidence: 99%

Progress in the Degradability of Biodegradable Film Materials for Packaging

Guo

2022

Membranes

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In today’s world, the problem of “white pollution” is becoming more and more serious, and many countries have paid special attention to this problem, and it has become one of the most important tasks to reduce polymer waste and to protect the environment. Due to the degradability, safety, economy and practicality of biodegradable packaging film materials, biodegradable packaging film materials have become a major trend in the packaging industry to replace traditional packaging film materials, provided that the packaging performance requirements are met. This paper reviews the degradation mechanisms and performance characteristics of biodegradable packaging film materials, such as photodegradation, hydrodegradation, thermo-oxidative degradation and biodegradation, focuses on the research progress of the modification of biodegradable packaging film materials, and summarizes some challenges and bottlenecks of current biodegradable packaging film materials.

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“…), extracted directly from biomass (e.g., starch, chitosan, cellulose, agar, etc.) or synthesized by microbial fermentation 3 . Thus, the wide variety of the existing biopolymers opens a door to biodegradable packaging 4,5 .…”

Section: Introductionmentioning

confidence: 99%

“…Due to its great economic impact, the food industry is looking for new methods to reduce these effects. One solution to this would be the use of active packaging, which prolongs the shelf life of food maintaining its quality, thanks to the addition of different compounds in the packaging material that help remove food degradation products from the packaging atmosphere or add compounds to the headspace to preserve the food 3 . Within this active packaging, one field of interest is antioxidant emitters.…”

Section: Introductionmentioning

confidence: 99%

Biopolymer‐based sachets enriched with acorn shell extracts produced by ultrasound‐assisted extraction for active packaging

Rincón

Bautista

Espinosa

et al. 2022

J of Applied Polymer Sci

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Acorn shell residue is valorized for the efficient obtention of antioxidant extracts by ultrasound-assisted extraction and applied in the development of biopolymerbased films, studying its influence in different matrices for the subsequent preparation of emitting sachets for active food packaging. The effect of increasing extract addition on the physical, mechanical, optical, and antioxidant properties of biopolymer films is studied. It is observed that the water resistance increases with increasing amounts of extract in PVA films and from 5% extract in chitosan films. Furthermore, 3% extract in both types of matrices increases the UV-light blocking capacity (up to 97%). Considering the mechanical performance, not weakening of the structure is observed because of the extract addition. Films possess radical scavenging activity against DPPH with the incremental amounts of extract. Moreover, acorn shell extract as active additive in biopolymer-based sachets demonstrates an effective delay of soybean oil oxidation during 10 days of storage.

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Recent advances in polymers and polymer composites for food packaging

Cited by 157 publications

References 362 publications

Potential Uses of Spent Coffee Grounds in the Food Industry

Potential Uses of Spent Coffee Grounds in the Food Industry

Progress in the Degradability of Biodegradable Film Materials for Packaging

Biopolymer‐based sachets enriched with acorn shell extracts produced by ultrasound‐assisted extraction for active packaging

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