Utilization of biomaterials to develop the biodegradable food packaging

Perveen, Sajida; Anwar, Muhammad İrfan; Ismail, Tariq; Hameed, Aneela; Naqvi, Syeda Sameen; Mahomoodally, Mohamad Fawzi; Saeed, Farhan; Imran, Ali; Hussain, Muzzamal; Imran, Muhammad; Rehman, Habib ur; Khursheed, Tara; Tufail, Tabussam; Mehmood, Tahir; Ali, Shinawar Waseem; Jbawi, Entessar Al

doi:10.1080/10942912.2023.2200606

International Journal of Food Properties

2023

DOI: 10.1080/10942912.2023.2200606

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Utilization of biomaterials to develop the biodegradable food packaging

Sajida Perveen

Muhammad İrfan Anwar

Tariq Ismail

et al.

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Cited by 8 publications

References 126 publications

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Effect of fenugreek and flaxseed polysaccharide‐based edible coatings on the quality attributes and shelf life of apple fruit during storage

Rashid,

Ahmed,

Ferheen

et al. 2023

Food Science & Nutrition

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The present study was designed to explore the potential of fenugreek and flaxseed polysaccharide‐based edible coatings to enhance the postharvest storage life of apple fruit. The experimental plan involved the preparation of five different coating formulations, which were subsequently applied to the fruit. The coated fruit was then stored at a temperature of 25 ± 2°C for a duration of 35 days. The effects of these coatings on physicochemical and biochemical attributes (weight loss, firmness, acidity, pH, sugar content, antioxidant activity, microbial growth, and sensory properties) of coated and uncoated samples were evaluated at regular intervals: 0, 7, 14, 21, 28, and 35 days of storage. The experimental results revealed a significant difference (p ≤ .05) in the physicochemical parameters of uncoated and coated apple at different storage times. The coated apple fruits showed significantly (p ≤ .05) lower weight loss, pH, total sugars, total soluble solids, and maximum retention of ascorbic acid, firmness, acidity, and antioxidant contents, leading to enhanced organoleptic properties. The application of edible coatings extended the shelf‐life of the apples by inhibiting microbiological spoilage without substantial impact on sensory and nutritional properties. Based on these results, it is concluded that the edible coating formulation labeled T1 (containing 2.5 g fenugreek polysaccharide and 1.5 g flax polysaccharide) effectively preserved the valuable physicochemical and organoleptic characteristics of the apple fruit throughout the storage period.

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Effect of fenugreek and flaxseed polysaccharide‐based edible coatings on the quality attributes and shelf life of apple fruit during storage

Rashid,

Ahmed,

Ferheen

et al. 2023

Food Science & Nutrition

Self Cite

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Water absorption of biomass fillers to impact the degradation of poly(butyleneadipate‐co‐terephthalate) composites

Gong,

Huang,

Xie

et al. 2023

Polymer Composites

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In this work, two kinds of biomass fillers including reed and wheat straw with similar sizes at micrometer scale were used as filler and poly(butyleneadipate‐co‐terephthalate) (PBAT) as matrix to prepare high‐performance composite materials and to use for the research of enzymatic degradation. Accordingly, hard PBAT composites with average bending strength and modulus at 12 and 1100 MPa were prepared. With the progress of enzymatic degradation, water absorption of the biomass fillers to promote the degradation of PBAT matrix was clearly revealed. The strong water absorption of biomass filler led to the large degradation rate. During the degradation within 90 days, the mechanical properties of PBAT/biomass fillers composites decreased to 23.7%. This study revealed the important factors of biomass fillers affecting the degradation behavior of PBAT in composite.Highlights• Two different biomass fillers are blended into PBAT to fabricate the composites.• All of the biomass fillers are similarly controlled at the micrometer level.• Water absorption of biomass filler promotes the degradation of the PBAT matrix.• Stronger water absorption induces quicker degradation rate.• After degradation, bending properties of PBAT composites obviously decrease.

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Preparation and properties of poly (butylene adipate‐co‐terephthalate) composites with high bamboo flour content

Ren,

Jiang,

Zhang

et al. 2024

Polymer Composites

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This study focused on the preparation of bamboo flour/Poly (butylene adipate‐co‐terephthalate) (PBAT) composites with high bamboo flour content and high mechanical strength using polyurethane prepolymer as chemical–physical compatibilizer via in‐situ reaction. Additionally, this work explored the effects of different bamboo flour contents and different types of polyurethane prepolymers on the mechanical properties, morphology, thermodynamics, water absorption, and surface wettability of the bamboo flour/PBAT composites. The results showed that PBA‐based polyurethane prepolymer (PBAPU) was an effective compatibilizer, promoting the interfacial adhesion between bamboo flour and PBAT. The strength at break, elongation at break, and impact strength of composites with 50% bamboo flour content reached 19.56 MPa, 25.53%, and 12.8 KJ/m2. With the increase of bamboo flour content, the strength of composites was still higher. The addition of PBAPU enhanced the thermal stability, mechanical properties, water resistance, and hydroscopicity of the bamboo flour/PBAT composites. Furthermore, the compatibilization of PBA‐based polyurethane prepolymer on composites was better than that of PCL‐based polyurethane prepolymer. Overall, we provided an effective strategy for preparing renewable, green, and practical high‐bamboo flour composites.Highlights This work successfully prepared bamboo flour/PBAT composites with high bamboo content using an in‐situ melt blending reaction. A new interface structure of physical PBA‐PBA interaction between the PBAPU layer and PBAT matrix improved the compatibilization of the composites. PBAPU as a compatibilizer effectively improved the interface compatibility, thermal stability, and water resistance of Bamboo flour/PBAT blends. Bamboo flour/PBAT composites with high bamboo flour content have excellent mechanical properties.

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Utilization of biomaterials to develop the biodegradable food packaging

Cited by 8 publications

References 126 publications

Effect of fenugreek and flaxseed polysaccharide‐based edible coatings on the quality attributes and shelf life of apple fruit during storage

Effect of fenugreek and flaxseed polysaccharide‐based edible coatings on the quality attributes and shelf life of apple fruit during storage

Water absorption of biomass fillers to impact the degradation of poly(butyleneadipate‐co‐terephthalate) composites

Preparation and properties of poly (butylene adipate‐co‐terephthalate) composites with high bamboo flour content

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