Water Vapor Transport Properties of Polyurethane Films for Packaging of Respiring Foods

Turan, Deniz

doi:10.1007/s12393-019-09205-z

Cited by 53 publications

(37 citation statements)

References 34 publications

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“…WVP of the packaging films in one of their most significant properties to determine their fitness for use as packaging materials 14 . In addition, WVP is an important property to characterize the overall water-resistance properties of the films 15 .…”

Section: Methodsmentioning

confidence: 99%

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Lee

Han

2020

Sci Rep

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Mung bean starch (MBS)-based edible films with incorporation of guar gum (GG) and sunflower seed oil (SSO) were developed in this study. MBS, GG, and SSO were used as the main filmogenic biopolymer, thickener, and hydrophobicity-imparting substance, respectively. to investigate the effect of SSO content on the physicochemical, mechanical, and optical properties of the films, they were supplemented with various concentrations (0, 0.5, 1, and 2%, w/w) of SSO. Increasing SSO content tended to decrease tensile strength, elongation at break, crystallinity, water solubility, and the water vapor permeability; in contrast, it increased the oxygen transmission rate and water contact angle. Consequently, the incorporation of SSO into the matrix of MBS-based films decreased their mechanical strength but effectively enhanced their water-resistance properties. Therefore, the MBSbased film developed here can be properly used as an edible film in settings that require high waterresistance properties but do not call for robust mechanical strength. Edible films and coatings improve the quality of foods by protecting them from physicochemical and biological deterioration. Examples of such deterioration events include weight loss or gain, the disappearance of the original texture, discoloration, flavor change, and growth of microorganisms. The main ingredients of edible films and coatings are edible filmogenic biopolymers, such as proteins, polysaccharides, lipids, or combinations of these molecules. Plasticizers, cross-linkers, and other food-grade additives are combined with the filmogenic biopolymers to modify the properties or functionalities of the edible films and coatings 1. Edible films and coatings have been studied extensively using various materials to improve food quality. For example, the application of a carboxymethyl-cellulose-based coating onto beef patties suppresses lipid oxidation and microbial growth 2. Waxy corn starch-and gellan gum-based coating on rice cakes delays their retrogradation (hardening) and helps maintain their chewy texture 3. Soy protein coating on walnut kernels retards lipid oxidation 4. Carnauba waxbased coating on eggplants helps maintain firmness, color, and antioxidant activity 5. Similarly, many different ingredients are used for manufacturing edible films and coatings. Among these diverse sources of materials, starch is the most significant polysaccharide polymer because it has a superb ability to form a compact, homogenous, and continuous matrix. Therefore, starch-based films have high oxygen-barrier ability and good mechanical strength. In addition, starch is renewable, biodegradable, non-toxic, tasteless, odorless, colorless, abundant, and low in cost 6,7. Starchy foods include potatoes, corn, peas, wheat, and bananas. Mung beans (Vigna radiata L.) are starch-rich foods. Mung bean starch (MBS) has a high amylose content (30-45%) 8 , which is higher than that of cereals and tubers 9 .

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Section: Methodsmentioning

confidence: 99%

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Lee

Han

2020

Sci Rep

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“…Usually, low permeability values are required for packaging films in order to reduce the transfer of moisture from the environment to food and to ensure longer storage times [ 65 ]. However, in case of some types of fresh foods, plastics with high permeability to oxygen and water vapor are required for the packaging to avoid condensation of water vapor inside the packaging, which may lead to microbial growth and food spoilage [ 66 ].…”

Section: Resultsmentioning

confidence: 99%

Sustainable Bioactive Packaging Based on Thermoplastic Starch and Microalgae

Tedeschi

Caprio

Piozzi

et al. 2021

IJMS

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This study combines the use of corn starch and Tetradesmus obliquus microalgae for the production of antioxidant starch films as flexible packaging material. Starch was plasticized with glycerol and blended with 1 w% polyallylamine chosen as an agent to modify the film physical properties. The addition of polyallylamine improved film water stability and water vapor transmission rate as well as mechanical stiffness and tenacity. The dried Tetradesmus obliquus microalgae, which showed an EC50 value of 2.8 mg/mg DPPH (2.2-Diphenyl-1-picrylhydrazyl radical), was then used as antioxidant filler. The addition of microalgae provided the films with good antioxidant activity, which increased with microalgae content increasing. To our knowledge, this is the first study reporting the development of sustainable bioactive packaging films composed of almost 100% starch, and follows the European union’s goals on plastics strategy concerning the promotion of bio-based, compostable plastics and the setting up of approaches to prevent food waste with a simple plastic packaging.

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“…In addition, the temperature was a significant factor affecting the changes in the meringue moisture content. Turan (2021) revealed that the moisture absorption of the food product through the package is significantly impacted by the rate of water vapor transmission, the thickness of the package, and the environment's relative humidity (RH). At the higher storage temperature, the elevated relative humidity in the environment increased the moisture transmission rate across the packaging material and the food product (Kurek et al, 2014).…”

Section: Moisture Water Activity and Phmentioning

confidence: 99%

Quality changes and shelf life of salted duck egg white meringues stored in alternative packages at two temperatures

Noonim

Venkatachalam

2021

qas

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Salted duck egg white meringues stored in alternative packages (paper control, metalized low-density polyethylene (M-LDPE), and polyethylene terephthalate (PET)) and at two alternative storage temperatures (30°C and 40°C) were tested for changes in quality over a period of 120 days. Every 15 days, the meringues were tested for physicochemical and microbial qualities. Package type, storage temperature, and storage time all influenced the overall meringue quality. This study revealed that meringues kept at 40°C experienced more loss of quality than those kept at 30°C. During storage, meringue’s lightness and yellowness diminished while redness increased, and the sample volume shrunk. The control samples were significantly more affected than the other cases. The sample’s weight, moisture, aw, and pH were highest in the control samples when stored at 40°C. Textural profiles such as hardness, chewiness, cohesiveness, fracturability, gumminess, and springiness decreased in all cases with stor-age time, whereas adhesiveness and resilience increased. The M-LDPE and PET packages maintained the sample texture. The radical scavenging abilities of the samples did not significantly differ by the alternatives tested, but a gradual increase was noted during prolonged storage. The control samples had significant levels of pathogenic bacteria (Escherichia coli and Salmonella) and spoilage microorganisms (yeast and mold), reducing the shelf life to 90 days. In contrast, M-LDPE and PET packages maintained the sample qualities throughout the testing period of 120 days. It was found that M-LDPE and PET packages prolonged the shelf life of meringues when stored at 30°C, more so than at 40°C.

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Water Vapor Transport Properties of Polyurethane Films for Packaging of Respiring Foods

Cited by 53 publications

References 34 publications

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Enhancement of the water-resistance properties of an edible film prepared from mung bean starch via the incorporation of sunflower seed oil

Sustainable Bioactive Packaging Based on Thermoplastic Starch and Microalgae

Quality changes and shelf life of salted duck egg white meringues stored in alternative packages at two temperatures

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