scholarly journals Physical-Chemical Evaluation of Active Food Packaging Material Based on Thermoplastic Starch Loaded with Grape cane Extract

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1306
Author(s):  
Edaena Pamela Díaz-Galindo ◽  
Aleksandra Nesic ◽  
Gustavo Cabrera-Barjas ◽  
Claudia Mardones ◽  
Dietrich von Baer ◽  
...  
Keyword(s):  
Food Packaging ◽  
Thermoplastic Starch ◽  
Packaging Material ◽  
Mechanical Resistance ◽  
Bioactive Components ◽  
Chemical Evaluation ◽  
Physical Chemical ◽  
Active Food Packaging ◽  
Thermal Stability Of ◽  
Microbiological Properties

The aim of this paper is to evaluate the physicochemical and microbiological properties of active thermoplastic starch-based materials. The extract obtained from grape cane waste was used as a source of stilbene bioactive components to enhance the functional properties of thermoplastic starch (TPS). The biomaterials were prepared by the compression molding technique and subjected to mechanical, thermal, antioxidant, and microbiological tests. The results showed that the addition of grape cane extract up to 15 wt% (TPS/WE15) did not significantly influence the thermal stability of obtained biomaterials, whereas mechanical resistance decreased. On the other side, among all tested pathogens, thermoplastic starch based materials showed antifungal activity toward Botrytis cinerea and antimicrobial activity toward Staphylococcus aureus, suggesting potential application in food packaging as an active biomaterial layer.

scholarly journals Corn-Starch-Based Materials Incorporated with Cinnamon Oil Emulsion: Physico-Chemical Characterization and Biological Activity

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 475
Author(s):  
Edaena Pamela Díaz-Galindo ◽  
Aleksandra Nesic ◽  
Silvia Bautista-Baños ◽  
Octavio Dublan García ◽  
Gustavo Cabrera-Barjas
Keyword(s):  
Food Packaging ◽  
Corn Starch ◽  
Chemical Characterization ◽  
Thermoplastic Starch ◽  
Mechanical Resistance ◽  
Main Role ◽  
Cinnamon Oil ◽  
Oil Emulsion ◽  
Novel Material ◽  
Oil Emulsions

Active packaging represents a large and diverse group of materials, with its main role being to prolong the shelf-life of food products. In this work, active biomaterials based on thermoplastic starch-containing cinnamon oil emulsions were prepared by the compression molding technique. The thermal, mechanical, and antifungal properties of obtained materials were evaluated. The results showed that the encapsulation of cinnamon oil emulsions did not influence the thermal stability of materials. Mechanical resistance to break was reduced by 27.4%, while elongation at break was increased by 44.0% by the addition of cinnamon oil emulsion. Moreover, the novel material provided a decrease in the growth rate of Botrytis cinerea by 66%, suggesting potential application in food packaging as an active biomaterial layer to hinder further contamination of fruits during the storage and transport period.

Thermoplastic Starch: A Possible Biodegradable Food Packaging Material-A Review

2016 ◽  
Vol 40 (3) ◽  
pp. e12447 ◽  
Author(s):  
Bahram Khan ◽  
Muhammad Bilal Khan Niazi ◽  
Ghufrana Samin ◽  
Zaib Jahan
Keyword(s):  
Food Packaging ◽  
Thermoplastic Starch ◽  
Packaging Material

scholarly journals Gallic acid encapsulated pea flour‐based nanofibers produced by electrospinning as a potential active food packaging material

2021 ◽  
Author(s):  
Ayca Aydogdu Emir ◽  
Eda Yildiz ◽  
Yıldırım Aydogdu ◽  
Gulum Sumnu ◽  
Serpil Sahin
Keyword(s):  
Gallic Acid ◽  
Food Packaging ◽  
Packaging Material ◽  
Active Food Packaging ◽  
Pea Flour

scholarly journals Fabrication of Copper Sulfide Nanoparticles and Limonene Incorporated Pullulan/Carrageenan-Based Film with Improved Mechanical and Antibacterial Properties

Polymers ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 2665
Author(s):  
Swarup Roy ◽  
Jong-Whan Rhim
Keyword(s):  
Composite Film ◽  
Copper Sulfide ◽  
Food Packaging ◽  
Pathogenic Bacteria ◽  
Composite Films ◽  
Antibacterial Properties ◽  
Barrier Properties ◽  
Food Borne ◽  
Active Food Packaging ◽  
Thermal Stability Of

Edible biopolymer (pullulan/carrageenan) based functional composite films were fabricated by the addition of copper sulfide nanoparticles (CuSNP) and D-limonene (DL). The DL and CuSNP were compatible with the pullulan/carrageenan biopolymer matrix. The addition of CuSNP significantly increased the UV-blocking properties without substantially reducing the transparency of the film. The addition of CuSNP improved the film’s tensile strength by 10%; however, the DL addition did not significantly influence the strength, while the combined addition of CuSNP and DL increased the strength by 15%. The addition of the fillers did not significantly affect the thermal stability of the film, but the water vapor barrier property was slightly improved. There was no significant change in the moisture content and hydrophobicity of the composite film. Besides, the composite film showed some antimicrobial activity against food-borne pathogenic bacteria. The fabricated pullulan/carrageenan-based film with antimicrobial and UV-barrier properties is likely to be used in active food packaging applications.

scholarly journals Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 683
Author(s):  
Gonçalo Oliveira ◽  
Cláudia P. Passos ◽  
Paula Ferreira ◽  
Manuel A. Coimbra ◽  
Idalina Gonçalves
Keyword(s):  
Food Packaging ◽  
Raw Materials ◽  
Surface Hydrophobicity ◽  
Antimicrobial Activities ◽  
Mechanical Resistance ◽  
Spent Coffee Grounds ◽  
Plastic Materials ◽  
Active Food Packaging ◽  
Coffee Grounds ◽  
By Products

The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds). All these fractions are simply discarded, despite their high potential value. Given their polysaccharide-rich composition, along with a significant number of other active biomolecules, coffee by-products are being considered for use in the production of plastics, in line with the notion of the circular economy. This review highlights the chemical composition of coffee by-products and their fractionation, evaluating their potential for use either as polymeric matrices or additives for developing plastic materials. Coffee by-product-derived molecules can confer antioxidant and antimicrobial activities upon plastic materials, as well as surface hydrophobicity, gas impermeability, and increased mechanical resistance, suitable for the development of active food packaging. Overall, this review aims to identify sustainable and eco-friendly strategies for valorizing coffee by-products while offering suitable raw materials for biodegradable plastic formulations, emphasizing their application in the food packaging sector.

scholarly journals Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality

Membranes ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 750
Author(s):  
Seok-In Hong ◽  
Youngjin Cho ◽  
Jong-Whan Rhim
Keyword(s):  
Food Packaging ◽  
Pathogenic Bacteria ◽  
Composite Films ◽  
Viable Cell ◽  
Packaging Material ◽  
Escherichia Coli O157 ◽  
Quality Changes ◽  
Oxidative Rancidity ◽  
Log Reduction ◽  
Active Food Packaging

Fresh beef loin was packaged with 0–2% silver nanoparticles (AgNPs) incorporated agar films to investigate the effect of antimicrobial packaging on meat quality changes in terms of microbiological and physicochemical properties. Raw beef cuts were directly inoculated with Listeria monocytogenes and Escherichia coli O157:H7 and stored in the air-sealed packages combined with the agar films at 5 °C for 15 days. Beef samples showed low susceptibility to the agar/AgNP composite films, resulting in about one log reduction of the inoculated pathogenic bacteria in viable cell count during storage. However, the composite films could partly prevent beef samples from directly contacting oxygen, maintaining the meat color and retarding oxidative rancidity. Experimental results suggested that the AgNP-incorporated agar films can potentially be applied in packaged raw meats as an active food packaging material to inhibit microbial and physicochemical quality deterioration during distribution and sale.

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