Canola Protein-based Films Prepared with TEMPO Modified Nanocrystalline Cellulose for Sustainable Food Packaging

2021 ◽  
Author(s):  
Thilini Dissanayake ◽  
Tizazu Mekonnen ◽  
Senaka Ranadheera ◽  
Nandika Bandara ◽  
Boon Peng Chang
Keyword(s):  
Food Packaging ◽  
Nanocrystalline Cellulose ◽  
Sustainable Food ◽  
Canola Protein

Cutin‐Inspired Polymers and Plant Cuticle‐like Composites as Sustainable Food Packaging Materials

2021 ◽  
pp. 161-198
Author(s):  
Susana Guzmán‐Puyol ◽  
Antonio Heredia ◽  
José A. Heredia‐Guerrero ◽  
José J. Benítez
Keyword(s):  
Food Packaging ◽  
Plant Cuticle ◽  
Packaging Materials ◽  
Sustainable Food ◽  
Food Packaging Materials

Cold plasma and carnauba wax as strategies to produce improved bi-layer films for sustainable food packaging

2020 ◽  
Vol 108 ◽  
pp. 106087 ◽  
Author(s):  
Viviane Patrícia Romani ◽  
Bradley Olsen ◽  
Magno Pinto Collares ◽  
Juan Rodrigo Meireles Oliveira ◽  
Carlos Prentice ◽  
...  
Keyword(s):  
Cold Plasma ◽  
Food Packaging ◽  
Sustainable Food ◽  
Carnauba Wax

Framework for Sustainable Food Packaging Design

2012 ◽  
Vol 26 (4) ◽  
pp. 187-200 ◽  
Author(s):  
Kaisa Grönman ◽  
Risto Soukka ◽  
Terhen Järvi-Kääriäinen ◽  
Juha-Matti Katajajuuri ◽  
Mika Kuisma ◽  
...  
Keyword(s):  
Food Packaging ◽  
Sustainable Food ◽  
Packaging Design

scholarly journals Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2088
Author(s):  
Kalpani Y. Perera ◽  
Shubham Sharma ◽  
Dileswar Pradhan ◽  
Amit K. Jaiswal ◽  
Swarna Jaiswal
Keyword(s):  
Food Packaging ◽  
Water Solubility ◽  
Film Formation ◽  
Edible Films ◽  
Active Packaging ◽  
Intelligent Packaging ◽  
Sustainable Food ◽  
Contact Materials ◽  
Food Contact Materials ◽  
Food Contact

Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife, and the environment. As a result, numerous researches have been in progress on alternative polymers, which has similar properties as plastic but is also environmentally friendly (biodegradable). In recent years, the utilization of seaweed polysaccharides has piqued interest due to its biodegradability, non-toxicity, antioxidant capabilities, and excellent film formation ability. However, it has a number of drawbacks such as low tensile strength, water solubility, and moderate antibacterial characteristics, among others. The addition of other biopolymers, nanoparticles, or natural active agents improves these features. In this review article, we have summarized the current state of seaweed polysaccharide research in active packaging, intelligent packaging, edible films, and coatings. It also highlights the physical, thermal, antioxidant, and other properties of these materials. Finally, the article discusses the relevant legislation as well as the field’s future prospects. Research shows that seaweeds polysaccharide looks promising as a sustainable food contact material, but there is always a potential for development to make it market feasible.

scholarly journals Properties of Biocomposite Film Based on Whey Protein Isolate Filled with Nanocrystalline Cellulose from Pineapple Crown Leaf

Polymers ◽  
2021 ◽  
Vol 13 (24) ◽  
pp. 4278
Author(s):  
Fitriani Fitriani ◽  
Sri Aprilia ◽  
Nasrul Arahman ◽  
Muhammad Roil Bilad ◽  
Hazwani Suhaimi ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Whey Protein ◽  
Food Packaging ◽  
Water Solubility ◽  
Moisture Absorption ◽  
Principal Component ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Nanocrystalline Cellulose ◽  
Casting Technique

Among the main bio-based polymer for food packaging materials, whey protein isolate (WPI) is one of the biopolymers that have excellent film-forming properties and are environmentally friendly. This study was performed to analyse the effect of various concentrations of bio-based nanocrystalline cellulose (NCC) extracted from pineapple crown leaf (PCL) on the properties of whey protein isolate (WPI) films using the solution casting technique. Six WPI films were fabricated with different loadings of NCC from 0 to 10 % w/v. The resulting films were characterised based on their mechanical, physical, chemical, and thermal properties. The results show that NCC loadings increased the thickness of the resulting films. The transparency of the films decreased at higher NCC loadings. The moisture content and moisture absorption of the films decreased with the presence of the NCC, being lower at higher NCC loadings. The water solubility of the films decreased from 92.2% for the pure WPI to 65.5% for the one containing 10 % w/v of NCC. The tensile strength of the films peaked at 7% NCC loading with the value of 5.1 MPa. Conversely, the trend of the elongation at break data was the opposite of the tensile strength. Moreover, the addition of NCC produced a slight effect of NCC in FTIR spectra of the WPI films using principal component analysis. NCC loading enhanced the thermal stability of the WPI films, as shown by an increase in the glass transition temperature at higher NCC loadings. Moreover, the morphology of the films turned rougher and more heterogeneous with small particle aggregates in the presence of the NCC. Overall, the addition of NCC enhanced the water barrier and mechanical properties of the WPI films by incorporating the PCL-based NCC as the filler.

Novel Biobased Polylactic Acid/Poly(pentamethylene 2,5-furanoate) Blends for Sustainable Food Packaging

2021 ◽  
Author(s):  
Daniele Rigotti ◽  
Michelina Soccio ◽  
Andrea Dorigato ◽  
Massimo Gazzano ◽  
Valentina Siracusa ◽  
...  
Keyword(s):  
Polylactic Acid ◽  
Food Packaging ◽  
Sustainable Food

scholarly journals Biocomposites of different lignocellulosic wastes for sustainable food packaging applications

2018 ◽  
Vol 145 ◽  
pp. 215-225 ◽  
Author(s):  
Estefanía Lidón Sánchez-Safont ◽  
Abdulaziz Aldureid ◽  
José María Lagarón ◽  
José Gámez-Pérez ◽  
Luis Cabedo
Keyword(s):  
Food Packaging ◽  
Sustainable Food ◽  
Lignocellulosic Wastes
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