Synthesis of lignin from waste leaves and its potential application for bread packaging: A waste valorization approach

Enhancing Bioethanol Yield from Ravenna Grass (Saccharum ravennae): Optimization of Pretreatment Strategies and Surfactant-Assisted Enzymatic Hydrolysis for Maximum Sugar Yield

“…In our earlier investigations, highly pure alkaline lignin was successfully extracted from RGB. Such a product can be utilized in specialized aromatic chemical development, packaging, heavy metal removal, and thermal combustion. ,,, To summarize, alkaline pretreatment followed by nonionic surfactant-mediated enzymatic hydrolysis with fermentation by genetically modified microorganisms can enhance the ethanol yield and utilization of pretreatment byproducts. Thereby, such interventions can enable bioethanol production on a cost-competitive basis.…”

Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review

“…In the food industry, the possible use of antimicrobial biobased polymeric systems is a growing trend, stimulating studies aimed specifically at exploring such systems as packaging to inhibit microbial growth and prolong the shelf life of bread and other bakery products [ 101 ]. For instance, recently poly(vinyl alcohol) (PVA) films functionalized by the incorporation of lignin were tested for their ability to inhibit mold growth on bread [ 105 ]. Lignin was synthesized from the waste leaves of Ficus auriculata obtained after the extraction of gallic acid.…”

“…By virtue of its high content of phenolic moieties and other functional groups, lignin displays antioxidant and antimicrobial properties that make it an interesting element for food packaging [ 106 ]. Incorporation of lignin into PVA films caused a slight browning of the films that, however, retained sufficient transparency and an increase in tensile strength of the films, possibly due to the characteristic rigidity of lignin [ 105 ]. Interestingly, when progression of spoilage of bread packed with lignin-incorporated PVA films was analyzed, a net retardation of visible mold growth was observed as compared to commercial packages (3–4 days versus 22 days).…”

Vanillin Cross-Linked Chitosan Film with Controlled Release of Green Tea Polyphenols for Active Food Packaging

“…Previous studies on active packaging have primarily concentrated on the use of traditional polymers or blends between biopolymers and fossil-fuel-derived polymers. − However, a growing body of literature has focused on the use of naturally derived biopolymers to enhance the sustainability of these materials. The use of waste valorization and degradable biopolymers is becoming more popular in the literature as policies move toward circular economy targets. − Chitosan is a highly abundant biopolymer produced by the deacetylation of chitin, a compound that may be extracted from crustacean shells, insect exoskeletons, or fungi cell walls. , Chitosan has been extensively researched for use in active packaging due to its nontoxicity and inherent antimicrobial activity. Indeed, chitosan is approved as a food ingredient by the Food and Drug Administration (FDA).…”