Water vapor barrier properties of wheat gluten/silica hybrid coatings on paperboard for food packaging applications

Rovera, Cesare; Türe, Hasan; Hedenqvist, Mikael S.; Farris, Stefano

doi:10.1016/j.fpsl.2020.100561

Cited by 39 publications

(14 citation statements)

References 61 publications

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“…The addition of CEO led to a statistically significant difference between GelA/BCNC films and all CEO-GelA/BCNC films. More specifically, in the presence of the essential oil, the active films had θ > 90°, indicating that the surface properties shifted from hydrophilic to hydrophobic ones [49]. Similar results were reported by Hosseini et al [16] for oregano oil in gelatin/chitosan films, Yao et al [45] for gelatin/chitosan films incorporated with D-limonene, Scartazzini et al [18] for gelatin films supplemented with mint EO, and Li et al [48] for gelatin films loaded with thymol.…”

Section: Wettabilitysupporting

confidence: 77%

Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof

et al. 2021

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In this study, cinnamon essential oil (CEO) nanocapsules were stabilized by means of bacterial cellulose nanocrystals (BCNCs) and encapsulated using fish gelatin as the main polymer phase. Emulsions were prepared at pH 5 using different CEO concentrations (0.03, 0.06, 0.12, 0.24, 0.36, and 0.48% v/w) and a fixed amount of fish gelatin (3% w/w) and BCNCs (0.06% w/w). The controlled release of the essential oil was assessed by release studies, which revealed that the higher the CEO concentration, the lower the release rate of CEO. In addition, modelling of experimental data using five different equations showed that the best fitting was obtained for the Korsmeyer-Peppas model, according to which the CEO release obeyed a non-Fickian behavior. Films obtained from the same formulations were characterized in terms of optical properties (light transmittance and haze), surface wettability, barrier (oxygen, carbon dioxide, and water vapor transmission rates) and mechanical properties. It was observed that an increased amount of CEO in the films did not significantly affect both transparency and haze, while it yielded an increase in surface hydrophobicity (~ 120% increase in water contact angle over the control) and elongation. Finally, the barrier performances of films against O2, CO2, and water vapor suggest a potential application of CEO/GelA-BCNC matrices as antimicrobial layers (in the form of coatings deposited on plastic films or directly on food) in living foods that have a respiratory metabolism, such as modified atmosphere-packaged crustaceans and mollusks as well as fruits and vegetables.

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Section: Wettabilitysupporting

confidence: 77%

Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof

et al. 2021

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“…The antioxidant capacity of the films was determined using the 2,2-diphenyl-1-pikryl-hydroxyl (DPPH) reduction method [ 14 ]. 30 µL of samples diluted in water (1:10 for powder films) were mixed with 1 mL of 0.1 mM DPPH in methanol.…”

Section: Methodsmentioning

confidence: 99%

“…On the other hand, wheat gluten has film-forming properties, and its high bioavailability and low cost makes it highly suitable for the preparation of biodegradable polymers [ 13 ]. Wheat gluten has good oxygen and carbon dioxide barrier properties in dry conditions, controlling cellulosic materials’ inherent gas permeability [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots

2022

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The use of biodegradable biopolymers with the incorporation of active ingredients has been considered as an alternative to extend the useful life of food. Therefore, the objective of this research was to develop active films based on starch and wheat gluten, containing cinnamon and turmeric essential oils by using the solvent casting method. Different film formulations were made from wheat starch, gluten, glycerol, and essential oils of cinnamon and turmeric. The films were characterized according to their morphology, optical, thermal, antioxidant, and barrier properties. Subsequently, the active properties on baby carrots regarding weight loss, appearance, and fungal growth were evaluated. The results indicated that the starch-based films showed a slight decrease in moisture content with the addition of essential oils (up to 13.29%), but at the same time showed a significant reduction in water solubility (up to 28.4%). Gluten-based films did not present significant differences in these parameters, although the solubility in water tended to increase (up to 13.15%) with the addition of essential oils. In general, the films presented good thermal stability and antioxidant capacity, and in the carrot coating test, a decrease in weight loss of up to 44.44% and 43.33% was observed for the coatings based on starch and gluten with the addition of turmeric essential oil, respectively. Finally, films developed with cinnamon and turmeric essential oils are potential candidates for the design of biodegradable active packaging.

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“…In this regard, Ref. [ 130 ] reported that wheat gluten/silica hybrid coating films could improve the inherent moisture sensitivity of this protein with a four-fold reduction in water vapor transmission rate. In addition, the films prepared from the blending of three thermoplastic gluten and polycaprolactone (PCL), with and without chrome octanoate as a food-grade catalyst, were recommended as potential shape-memory food packaging materials [ 131 ].…”

Section: Biodegradable Food Packagingmentioning

confidence: 99%

Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation

Baghi

Gharsallaoui

Dumas

et al. 2022

Foods

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Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers’ expectations for healthy food. The strategy of incorporating natural antimicrobial compounds into food packaging structures is a recent and promising technology to reach this goal. Concepts such as “biodegradable packaging”, “active packaging”, and “bioactive packaging” currently guide the research and development of food packaging. However, the use of natural compounds faces some challenges, including weak stability and sensitivity to processing and storage conditions. The nano/microencapsulation of these bioactive compounds enhances their stability and controls their release. In addition, biodegradable packaging materials are gaining great attention in the face of ever-growing environmental concerns about plastic pollution. They are a sustainable, environmentally friendly, and cost-effective alternative to conventional plastic packaging materials. Ultimately, a combined formulation of nano/microencapsulated antimicrobial and antioxidant natural molecules, incorporated into a biodegradable food packaging system, offers many benefits by preventing food spoilage, extending the shelf life of food, reducing plastic and food waste, and preserving the freshness and quality of food. The main objective of this review is to illustrate the latest advances in the principal biodegradable materials used in the development of active antimicrobial and antioxidant packaging systems, as well as the most common nano/microencapsulated active natural agents incorporated into these food-packaging materials.

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Water vapor barrier properties of wheat gluten/silica hybrid coatings on paperboard for food packaging applications

Cited by 39 publications

References 61 publications

Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof

Cinnamon Essential Oil Encapsulated into a Fish Gelatin-Bacterial Cellulose Nanocrystals Complex and Active Films Thereof

Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots

Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation

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