Seaweed based sustainable films and composites for food and pharmaceutical applications: A review

Khalil, H. P. S. Abdul; Saurabh, Chaturbhuj K.; Tye, Ying Ying; Lai, Tze Kiat; Easa, Azhar Mat; Rosamah, Enih; Fazita, M.R. Nurul; Syakir, Muhammad; Adnan, Azreen Syazril; Fizree, H. M.; Aprilia, N. A. Sri; Banerjee, Aparajita

doi:10.1016/j.rser.2017.04.025

Cited by 159 publications

(79 citation statements)

References 104 publications

(117 reference statements)

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“…PLA is similar in properties to most synthetic polymers used in industrial applications such as polyethene and nylon. Several researchers have worked on the polymer or its composite for packaging [5][6][7][8][9][10][11]. The focus of these studies are measures to improve on mechanical and thermal properties and biodegradation.…”

Section: Introductionmentioning

confidence: 99%

Plasticizer Enhancement on the Miscibility and Thermomechanical Properties of Polylactic Acid-Chitin-Starch Composites

et al. 2020

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In previous research, a polylactic chitin starch composite was prepared without the use of a solvent to enhance the miscibility. In this study, a polylactic acid (PLA) chitin starch composite was produced with chloroform as a plasticizer in the ratio 1:10. The blending of chitin and starch with PLA ranges from 2% to 8%. Tensile strength, impact, thermogravimetry analysis-Fourier-transform infrared spectroscopy (TGA)-FTIR, and differential scanning calorimetry (DSC) were used to test the thermomechanical properties. Also, the morphological properties, water absorption, and wear rate of the material was observed. The results showed that the tensile strength, yield strength, and impact strength were improved compared to the pure polylactic acid. Also, the elastic modulus of the samples increased, but were lower compared to that of the pure polylactic acid. The result of the fractured surface morphology showed good miscibility of the blending, which accounted for the good mechanical properties recorded in the study. The thermogravimetric analysis (TGA) and derivative thermogravimetric analysis DTA show a single degradation and peak respectively, which is also shown in the glass temperature measures from the DSC analysis. The water absorption test shows that the water absorption rate increases with starch content and the wear rate recorded sample A (92% P/8% C) as the highest. The high miscibility projected was achieved with no void, with the use of chloroform as a plasticizer.

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Section: Introductionmentioning

confidence: 99%

Plasticizer Enhancement on the Miscibility and Thermomechanical Properties of Polylactic Acid-Chitin-Starch Composites

et al. 2020

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“…Phycobiliproteins from microalgae like Spirulina platensis , have important functional properties, such as anti‐inflammatory, antimicrobial, and antioxidant activity. There are few reports on the potential application of microalgae in polymeric materials . Therefore, microalgae may be a promising alternative for the sustainable and affordable production of biodegradable materials.…”

Section: Introductionmentioning

confidence: 99%

Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

Kia

Ghasempour

Alizadeh

2017

J of Applied Polymer Sci

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Developments in the field of biodegradable packaging have led to interests in application of new natural polymers, due to their lower environmental hazards. This study was undertaken to design edible films based on Zedo gum/sodium caseinate (ZG/NaCs) with microalgae (Spirulina platensis) as an antioxidant compound. A central composite design was used to assess structural, physicochemical, barrier, and mechanical parameters of potential antioxidative edible films. Mixture of different ratios of NaCs (2%–6%), ZG (0%–1%), and microalgal biomass (0%–0.5%) was applied to fabricate samples. Films containing higher concentration of microalgae (0.5%) and ZG represented pronounced opacity and antioxidative characteristics. Lower amounts of microalgae by increasing NaCs amount, enhanced elasticity of samples. NaCs‐based films were thicker and more transparent. Fourier transform infrared spectra analysis confirmed combination of microalgae and ZG in NaCs mixture. Taken together, this study suggests a new biocomposite colored formulation, which had satisfactory characteristics for a novel edible film packaging material. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46024.

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“…In other instances, the agents used in active packaging are the product of chemical manufacture with undesirable environmental impacts [7]. Using green extraction techniques on commonly available natural resources in order to extract the supplementing antioxidant/antimicrobial agents in bioactive films can potentially reduce production costs and create a safer, more sustainable product [15]. In addition, when considering industrial implementation, these extracts greatly benefit from being further purified and thoroughly characterized.…”

Section: Introductionmentioning

confidence: 99%

Poultry Shelf-Life Enhancing Potential of Nanofibers and Nanoparticles Containing Porphyra dioica Extracts

et al. 2020

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Aqueous extracts of commercially available red macroalgae Porphyra dioica were integrated as inner coatings of food-grade polypropylene (PP) films through use of electrospinning and electrospraying technologies. Two coating formulations (A = 5 wt% P. dioica extract and 7.5 wt% polyvinyl alcohol (PVA); B = 1 wt% P. dioica extract, 1 wt% PVA, and 17% gelatine) were evaluated as to their capacity to delay spoilage of minced chicken breasts, through monitoring of microbial growth (total mesophile aerobic colony counts), colour stability, lipid oxidation (thiobarbituric acid reactive substances (TBARS)), and sensory analysis over a 4-day refrigerated storage. Scanning electron microscopy (SEM) imaging revealed an increased nanofiber and nanoparticle density on extract-enriched fibers, without compromise to their morphology or the homogeneity of the coatings. Total microbial counts on coating B samples was significantly (p < 0.001) reduced compared to uncoated plastic wraps. The coated samples also exhibited fewer colour degradation, though the coatings did not differ substantially from uncoated plastic wrap. Sensory analysis test subjects successfully distinguished the raw samples based on their treatment and gave a positive approval rating (66.7%) to the extract-enriched coatings when asked about edibility post storage.

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Seaweed based sustainable films and composites for food and pharmaceutical applications: A review

Cited by 159 publications

References 104 publications

Plasticizer Enhancement on the Miscibility and Thermomechanical Properties of Polylactic Acid-Chitin-Starch Composites

Plasticizer Enhancement on the Miscibility and Thermomechanical Properties of Polylactic Acid-Chitin-Starch Composites

Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

Poultry Shelf-Life Enhancing Potential of Nanofibers and Nanoparticles Containing Porphyra dioica Extracts

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