Proteins: natural polymers with potential application for food packaging

2019 ◽  
Vol 30 (8) ◽  
pp. 18-22
Author(s):  
Sergio Estrada ◽  
◽  
Maribel Fernández ◽  
Eugenia Lugo ◽  
◽  
...  
Keyword(s):  
Potential Application ◽  
Food Packaging ◽  
Natural Polymers

scholarly journals Potential application of gold nanoparticles in food packaging: a mini review

Gold Bulletin ◽  
2021 ◽  
Author(s):  
Saeed Paidari ◽  
Salam Adnan Ibrahim
Keyword(s):  
Gold Nanoparticles ◽  
Potential Application ◽  
Food Industry ◽  
Food Packaging ◽  
Industrial Applications ◽  
Mechanisms Of Action ◽  
Microbial Load ◽  
Food Sector ◽  
The Past ◽  
Industry Applications

AbstractIn the past few decades, there have been remarkable advances in our knowledge of gold nanoparticles (AuNPs) and synthesizing methods. AuNPs have become increasingly important in biomedical and industrial applications. As a newly implemented method, AuNPs are being used in nanopackaging industries for their therapeutic and antibacterial characteristics as well as their inert and nontoxic nature. As with other NPs, AuNPs have privileges and disadvantages when utilized in the food sector, yet a significant body of research has shown that, due to the specific nontoxic characteristics, AuNPs could be used to address other NP flaws. In this mini review, we present synthesizing methods, food industry applications, and mechanisms of action of gold nanoparticles. Regarding the investigations, gold nanoparticles can play a major role to reduce microbial load in foodstuff and therefore can be implemented in food packaging as an effective approach.

Effect of nutritional supplements on bio-plastics (PHB) production utilizing sugar refinery waste with potential application in food packaging

2019 ◽  
Vol 49 (6) ◽  
pp. 567-577 ◽  
Author(s):  
Abhishek Dutt Tripathi ◽  
Tek Raj Joshi ◽  
Suresh Kumar Srivastava ◽  
Kinaoush Khosravi Darani ◽  
Shankar Khade ◽  
...  
Keyword(s):  
Potential Application ◽  
Food Packaging ◽  
Nutritional Supplements ◽  
Refinery Waste ◽  
Phb Production ◽  
Sugar Refinery

scholarly journals An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3271
Author(s):  
Maricarmen Iñiguez-Moreno ◽  
Juan Arturo Ragazzo-Sánchez ◽  
Montserrat Calderón-Santoyo
Keyword(s):  
Food Industry ◽  
Food Packaging ◽  
Fruits And Vegetables ◽  
Healthy Lifestyle ◽  
Negative Impact ◽  
Composite Coatings ◽  
Barrier Properties ◽  
Edible Films ◽  
Life Extension ◽  
Natural Polymers

Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed.

From waste/residual marine biomass to active biopolymer-based packaging film materials for food industry applications – a review

2019 ◽  
Vol 5 (3) ◽  
Author(s):  
Uroš Novak ◽  
Marijan Bajić ◽  
Kristi Kõrge ◽  
Ana Oberlintner ◽  
Janja Murn ◽  
...  
Keyword(s):  
Potential Application ◽  
Food Industry ◽  
Food Packaging ◽  
Research Work ◽  
The Novel ◽  
Plastic Pollution ◽  
Packaging Film ◽  
Marine Biomass ◽  
Industry Applications

Abstract Waste/residual marine biomass represents a vast and potentially underexplored source of biopolymers chitin/chitosan and alginate. Their isolation and potential application in the development and production of bio-based food packaging are gaining in attractiveness due to a recent increment in plastic pollution awareness. Accordingly, a review of the latest research work was given to cover the pathway from biomass sources to biopolymers isolation and application in the development of active (antimicrobial/antioxidant) film materials intended for food packaging. Screening of the novel eco-friendly isolation processes was followed by an extensive overview of the most recent publications covering the chitosan- and alginate-based films with incorporated active agents.

scholarly journals Natural Polymers Used in Edible Food Packaging—History, Function and Application Trends as a Sustainable Alternative to Synthetic Plastic

2021 ◽  
Vol 3 (1) ◽  
pp. 32-58
Author(s):  
Barbara E. Teixeira-Costa ◽  
Cristina T. Andrade
Keyword(s):  
World War Ii ◽  
Food Packaging ◽  
Antioxidant Activities ◽  
Composite Films ◽  
Barrier Properties ◽  
Natural Polymers ◽  
World War ◽  
Biobased Materials ◽  
Plastic Materials ◽  
Low Toxicity

In this review, a historical perspective, functional and application trends of natural polymers used to the development of edible food packaging were presented and discussed. Polysaccharides and proteins, i.e., alginate; carrageenan; chitosan; starch; pea protein, were considered. These natural polymers are important materials obtained from renewable plant, algae and animal sources, as well as from agroindustrial residues. Historically, some of them have been widely used by ancient populations for food packaging until these were replaced by petroleum-based plastic materials after World War II. Nowadays, biobased materials for food packaging have attracted attention. Their use was boosted especially because of the environmental pollution caused by inappropriate disposal of plastic packaging. Biobased materials are welcome to the design of food packaging because they possess many advantages, such as biodegradability, biocompatibility and low toxicity. Depending on the formulation, certain biopolymer-based packaging may present good barrier properties, antimicrobial and antioxidant activities Thus, polysaccharides and proteins can be combined to form diverse composite films with improved mechanical and biological behaviors, making them suitable for packaging of different food products.

Exploration of Physicochemical Parameters of Natural Origin Polymers

2021 ◽  
Vol 04 ◽  
Author(s):  
Chaitrali M Bidikar ◽  
Poonam R Inamdar
Keyword(s):  
Sodium Alginate ◽  
Xanthan Gum ◽  
Food Packaging ◽  
Research Work ◽  
Spectroscopic Studies ◽  
Water Soluble ◽  
Natural Polymers ◽  
Chain Molecules ◽  
Natural Origin ◽  
Spectral Patterns

Background: Natural polymers are fascinating category of small chain molecules originating for the natural resources, and few examples include Sodium Alginate and Xanthan Gum which are water-soluble in the nature; used for mainly food packaging, biomedical and pharmaceutical applications. In proposed research work, an effort was made to overcome the polymer challenges emerging from the development of polymer blends, as the miscibility between polymers, is a vital aspect. Objective: This work focuses on the miscibility studies of natural origin polymers. In regards to that, Sodium Alginate/ Xanthan Gum blends were prepared in variable concentrations in aqueous medium and it was utilized for viscosity analysis, FTIR, Ultraviolet spectroscopic studies at variable temperatures. Methods: It was observed that the developed, Sodium Alginate / Xanthan Gum blends are miscible with each other at most of the temperatures (at 20°C, 40°C and 60°C) considering their viscosity parameters, FTIR and UV spectral data. Results: Viscosity studies revealed that the miscibility windows of polymeric ratio increases as the temperature increases whereas FTIR spectral patterns exhibited that the composition having 60:40 ratio of polymers exhibits high intensity stretches and represented to be miscible when compared to other combinations. Conclusion: The present study has reported the simple and efficient method in exploration of the miscibility windows of Sodium alginate and Xanthan gum blend.

Application of Edible and Biodegradable Starch-Based Films in Food Packaging: A Systematic Review and Meta-Analysis

2019 ◽  
Vol 7 (3) ◽  
pp. 624-637 ◽  
Author(s):  
Jalal Sadeghizadeh-Yazdi ◽  
Masoud Habibi ◽  
Ali Akbar Kamali ◽  
Mahdi Banaei
Keyword(s):  
Systematic Review ◽  
Food Packaging ◽  
Meta Analysis ◽  
Sufficient Information ◽  
Natural Polymers ◽  
Exclusion Criteria ◽  
Oil Derivatives ◽  
Study Characteristics ◽  
Functional Features ◽  
Packaging Industry

In recent years, natural polymers such as starch have been widely considered as alternatives to plastics derived from petroleum derivatives in the production of packaging films. Currently, modified starches with new functional features are available that can be used in the production of the above mentioned films. The aim at this study is a systematic review and meta-analysis of application of edible and biodegradable starch-based films in food packaging. At first all of the studies related to our title by using some keywords (edible and biodegradable starch-based films and food packaging) searched for English databases; Google, Google scholar, PubMed, Embase, CINAHL, PsycInfo, SCOPUS and ISI web of Science during the 2010 to 2018 was run consisting a predefined inclusion and exclusion factors. Inclusion and exclusion criteria were: papers related to edible and biodegradable starch-based films and food packaging, papers were English, types of papers were original and all the papers were free full text. As a result, related to inclusion and exclusion criteria papers were found and analyses. Data were collected based on study characteristics, edible and biodegradable starch-based films, food packaging. In the initial search, 589 articles were found that after reviewing the titles and abstract articles and removing repetitive and non-related, 33 possible related articles were examined. Of these, 24 articles were omitted from the abstract because of lack of access to the original article and lack of sufficient information. Finally, 13 papers were included in the study. Due to novel research on the application of bio-degradable biofilms in the packaging industry of food, starch is one of the most promising and promising sources. Different needs in the food packaging industry for bio-films have led to the diverse sources of starch being studied, because each source has its own specific characteristics. The properties of films obtained from starch indicated the rigidity and reduced flexibility of the films. To prevent this and the corresponding effects on the film, other polymers can be used as additive compounds. Extending the use of starch structure techniques and the use of this material in combination with other materials to reduce the inherent weaknesses of this natural polymer has led to its further development in various industries, especially packaged industries. Starch is a proper substitute for polymers extracted from oil derivatives. In order to improve the characteristics of the produced films, a high number of compounds can be added to the matrix, and various variations can be applied during the processing. Optimizing conditions will produce transparent, non-odorous, non-flavored, and color-free films with improved mechanical, optical and deterrent features.

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