Preparation and characterization of a dialdehyde starch crosslinked feather keratin film for food packaging application

RSC Advances ◽  
2015 ◽  
Vol 5 (34) ◽  
pp. 27168-27174 ◽  
Author(s):  
Yao Dou ◽  
Xue Huang ◽  
Buning Zhang ◽  
Ming He ◽  
Guoqiang Yin ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Water Vapor ◽  
Food Packaging ◽  
Water Resistance ◽  
Barrier Property ◽  
Dialdehyde Starch ◽  
Water Vapor Barrier ◽  
Feather Keratin

Crosslink effects of dialdehyde starch on the mechanical properties, water-resistance, compatability, micromorphology, and water vapor barrier property of feather keratin films.

scholarly journals Preparation and Characterization of Potato Starch Film with Various Size of Nano-SiO2

Polymers ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1172 ◽  
Author(s):  
Rongfei Zhang ◽  
Xiangyou Wang ◽  
Meng Cheng
Keyword(s):  
Mechanical Properties ◽  
Food Packaging ◽  
Water Resistance ◽  
Gas Permeability ◽  
Potato Starch ◽  
Antibacterial Properties ◽  
E Coli ◽  
Nano Sio2 ◽  
Starch Films

The various sizes (15, 30, 80, and 100 nm) of nano-SiO2/potato starch films were synthesized and characterized. The gas permeability, antibacterial properties, and mechanical properties of the films were evaluated to their potential for application as food packaging materials. Results indicated that the 100 nm nano-SiO2 was well dispersed in the starch matrix, which induced an active group on the surface of 100 nm nano-SiO2 adequately combined with starch macromolecule. The water resistance and mechanical properties of the films were improved with the addition of nano-SiO2. Notably, resistance to ultraviolet and thermal aging was also enhanced. The nano-SiO2/potato starch films were more efficient against Escherichia coli (E. coli) than Staphylococcus aureus (S. aureus). Remarkable preservation properties of the films packaging the white mushrooms were obtained, with those of the 100 nm films considered superior. This study can significantly guide the rational choice of the nano-SiO2 size to meet the packaging requirements of various agricultural products.

Fabrication of Poly(ε-caprolactone)-Based Biodegradable Packaging Materials with High Water Vapor Barrier Property

2020 ◽  
Vol 59 (51) ◽  
pp. 22163-22172
Author(s):  
Yitong Ding ◽  
Qian Zhou ◽  
Aichun Han ◽  
Hongxun Zhou ◽  
Rong Chen ◽  
...  
Keyword(s):  
Water Vapor ◽  
High Water ◽  
Barrier Property ◽  
Packaging Materials ◽  
Water Vapor Barrier ◽  
Biodegradable Packaging

scholarly journals Preparation and Characterization of Edible Dialdehyde Carboxymethyl Cellulose Crosslinked Feather Keratin Films for Food Packaging

Polymers ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 158
Author(s):  
Yao Dou ◽  
Liguang Zhang ◽  
Buning Zhang ◽  
Ming He ◽  
Weimei Shi ◽  
...  
Keyword(s):  
Water Vapor ◽  
Carboxymethyl Cellulose ◽  
Food Packaging ◽  
Light Transmission ◽  
Value Added ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Edible Films ◽  
Vapor Permeability ◽  
Feather Keratin

The development of edible films based on the natural biopolymer feather keratin (FK) from poultry feathers is of great interest to food packaging. Edible dialdehyde carboxymethyl cellulose (DCMC) crosslinked FK films plasticized with glycerol were prepared by a casting method. The effect of DCMC crosslinking on the microstructure, light transmission, aggregate structure, tensile properties, water resistance and water vapor barrier were investigated. The results indicated the formation of both covalent and hydrogen bonding between FK and DCMC to form amorphous FK/DCMC films with good UV-barrier properties and transmittance. However, with increasing DCMC content, a decrease in tensile strength of the FK films indicated that plasticization, induced by hydrophilic properties of the DCMC, partly offset the crosslinking effect. Reduction in the moisture content, solubility and water vapor permeability indicated that DCMC crosslinking slightly reduced the moisture sensitivity of the FK films. Thus, DCMC crosslinking increased the potential viability of the FK films for food packaging applications, offering a value-added product.

scholarly journals Elaboration and Characterization of Active Apple Starch Films Incorporated with Ellagic Acid

Coatings ◽  
2018 ◽  
Vol 8 (11) ◽  
pp. 384
Author(s):  
Juan Tirado-Gallegos ◽  
Paul Zamudio-Flores ◽  
José Ornelas-Paz ◽  
Claudio Rios-Velasco ◽  
Guadalupe Olivas Orozco ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Water Vapor ◽  
Antioxidant Capacity ◽  
Ellagic Acid ◽  
Uv Light ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Starch Films

Apple starch films were obtained from apples harvested at 60, 70, 80 and 90 days after full bloom (DAFB). Mechanical properties and water vapor permeability (WVP) were evaluated. The apple starch films at 70 DAFB presented higher values in the variables of tensile strength (8.12 MPa), elastic modulus (3.10 MPa) and lower values of water vapor permeability (6.77 × 10−11 g m−1 s−1 Pa−1) than apple starch films from apples harvested at 60, 80 and 90 DAFB. Therefore, these films were chosen to continue the study incorporating ellagic acid (EA). The EA was added at three concentrations [0.02% (FILM-EA0.02%), 0.05% (FILM-EA0.05%) and 0.1% (FILM-EA0.1%) w/w] and compared with the apple starch films without EA (FILM-Control). The films were characterized by their physicochemical, optical, morphological and mechanical properties. Their thermal stability and antioxidant capacity were also evaluated. The FILM-Control and FILM-EA0.02% showed a uniform surface, while FILM-EA0.05% and FILM-EA0.1% showed a rough surface and insoluble EA particles. Compared to FILM-Control, EA modified the values of tensile strength, elasticity modulus and elongation at break. The antioxidant capacity increased as EA concentration did. EA incorporation allowed obtaining films with higher antioxidant capacity, capable of blocking UV light with better mechanical properties than film without EA.

scholarly journals Nanofluid to Nanocomposite Film: Chitosan and Cellulose-Based Edible Packaging

Nanomaterials ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 660
Author(s):  
Mekro Permana Pinem ◽  
Endarto Yudo Wardhono ◽  
Frederic Nadaud ◽  
Danièle Clausse ◽  
Khashayar Saleh ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Liquid Phase ◽  
Film Thickness ◽  
Food Packaging ◽  
Water Resistance ◽  
Film Formation ◽  
Prepared Film ◽  
Particle Form ◽  
Edible Packaging ◽  
Biocomposite Film

Chitosan (CH)-based materials are compatible to form biocomposite film for food packaging applications. In order to enhance water resistance and mechanical properties, cellulose can be introduced to the chitosan-based film. In this work, we evaluate the morphology and water resistance of films prepared from chitosan and cellulose in their nanoscale form and study the phenomena underlying the film formation. Nanofluid properties are shown to be dependent on the particle form and drive the morphology of the prepared film. Film thickness and water resistance (in vapor or liquid phase) are clearly enhanced by the adjunction of nanocrystalline cellulose.

Low-density polyethylene/curcumin melt extruded composites with enhanced water vapor barrier and antioxidant properties for active food packaging

Polymer ◽  
2019 ◽  
Vol 175 ◽  
pp. 137-145 ◽  
Author(s):  
Jasim Zia ◽  
Uttam C. Paul ◽  
José Alejandro Heredia-Guerrero ◽  
Athanassia Athanassiou ◽  
Despina Fragouli
Keyword(s):  
Water Vapor ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Water Vapor Barrier ◽  
Active Food Packaging
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