scholarly journals Developed Chitosan/Oregano Essential Oil Biocomposite Packaging Film Enhanced by Cellulose Nanofibril

Polymers ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 1780
Author(s):  
Shunli Chen ◽  
Min Wu ◽  
Caixia Wang ◽  
Shun Yan ◽  
Peng Lu ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Essential Oil ◽  
Food Packaging ◽  
Transmission Rate ◽  
Cellulose Nanofibrils ◽  
Barrier Properties ◽  
Light Transmittance ◽  
Rate Reduction ◽  
Packaging Film ◽  
Oregano Essential Oil

The use of advanced and eco-friendly materials has become a trend in the field of food packaging. Cellulose nanofibrils (CNFs) were prepared from bleached bagasse pulp board by a mechanical grinding method and were used to enhance the properties of a chitosan/oregano essential oil (OEO) biocomposite packaging film. The growth inhibition rate of the developed films with 2% (w/w) OEO against E. coli and L. monocytogenes reached 99%. With the increased levels of added CNFs, the fibrous network structure of the films became more obvious, as was determined by SEM and the formation of strong hydrogen bonds between CNFs and chitosan was observed in FTIR spectra, while the XRD pattern suggested that the strength of diffraction peaks and crystallinity of the films slightly increased. The addition of 20% CNFs contributed to an oxygen-transmission rate reduction of 5.96 cc/m2·day and water vapor transmission rate reduction of 741.49 g/m2·day. However, the increase in CNFs contents did not significantly improve the barrier properties of the film. The addition of 60% CNFs significantly improved the barrier properties of the film to light and exhibited the lowest light transmittance (28.53%) at 600 nm. Addition of CNFs to the chitosan/OEO film significantly improved tensile strength and the addition of 60% CNFs contributed to an increase of 16.80 MPa in tensile strength. The developed chitosan/oregano essential oil/CNFs biocomposite film with favorable properties and antibacterial activity can be used as a green, functional material in the food-packaging field. It has the potential to improve food quality and extend food shelf life.

scholarly journals Effect of Overlapping Eco-Friendly Cellulose Nanofibrils and Nanoclay Layers on Mechanical and Barrier Properties of Spray-Coated Papers

2021 ◽  
Author(s):  
Maria Luiza Cafalchio de Oliveira ◽  
Seyedmohammad Mirmehdi ◽  
Mário Vanoli Scatolino ◽  
Mario Guimarães Júnior ◽  
Anand Ramesh Sanadi ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Raw Materials ◽  
Transmission Rate ◽  
Cellulose Nanofibrils ◽  
Spray Coating ◽  
Barrier Properties ◽  
Contact Angles ◽  
Renewable Raw Materials ◽  
Coated Papers ◽  
Lower Contact

Abstract This work proposes to evaluate the effect of spray-coating in papers using eco-friendly cellulose nanofibrils (CNFs) and nanoclay (NC) on mechanical and barrier properties for application as reinforced bags. Sack kraft papers of 60 g m-² (C60) were coated with CNFs + CNFs/NC in 4 layers (L5), 40 g m-² of CNFs + CNFs/NC in 3 layers (L4), 30 g m-² with CNFs/NC in 2 layers (L3) and 10 g m-² of CNFs in 1 layer (L2), and compared to uncoated sack kraft papers with basis weight of 60 g m-² (C60), 80 g m-² (C80) and 120 g m-² (C120). The coated papers L2; L3; L4 and L5 obtained a decrease in water vapor transmission rate (WVTR) of 3.5%; 17%; 14% and 14%, respectively, when compared to C60. Comparing L2 and L3, CNF layer induced lower contact angles on the coated paper than CNF/NC layer. When compared coated papers with C120, it was observed an increase of around 66% in tensile strength for L2, around 44% for L3, and decrease of ~ 18% for L5 coated papers. L4 achieved the same tensile strength (when divided by basis weight) than C120. L2 and L3 coated papers led to the highest values of Young’s modulus, with increase of 56% and 38%, respectively, when compared to C60. Spray-coating in the present conditions improved the mechanical and barrier properties of the coated papers, being a possible alternative to produce papers with lower basis weight and using renewable raw materials.

scholarly journals Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2403 ◽  
Author(s):  
R. Syafiq ◽  
S. M. Sapuan ◽  
M. Y. M. Zuhri ◽  
R. A. Ilyas ◽  
A. Nazrin ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Tensile Strength ◽  
Essential Oil ◽  
Essential Oils ◽  
Food Packaging ◽  
Barrier Properties ◽  
Antimicrobial Activities ◽  
Food Storage ◽  
Plant Essential Oils ◽  
Bacteria And Fungi

Recently, many scientists and polymer engineers have been working on eco-friendly materials for starch-based food packaging purposes, which are based on biopolymers, due to the health and environmental issues caused by the non-biodegradable food packaging. However, to maintain food freshness and quality, it is necessary to choose the correct materials and packaging technologies. On the other hand, the starch-based film’s biggest flaws are high permeability to water vapor transfer and the ease of spoilage by bacteria and fungi. One of the several possibilities that are being extensively studied is the incorporation of essential oils (EOs) into the packaging material. The EOs used in food packaging films actively prevent inhibition of bacteria and fungi and have a positive effect on food storage. This work intended to present their mechanical and barrier properties, as well as the antimicrobial activity of anti-microbacterial agent reinforced starch composites for extending product shelf life. A better inhibition of zone of antimicrobial activity was observed with higher content of essential oil. Besides that, the mechanical properties of starch-based polymer was slightly decreased for tensile strength as the increasing of essential oil while elongation at break was increased. The increasing of essential oil would cause the reduction of the cohesion forces of polymer chain, creating heterogeneous matrix and subsequently lowering the tensile strength and increasing the elongation (E%) of the films. The present review demonstrated that the use of essential oil represents an interesting alternative for the production of active packaging and for the development of eco-friendly technologies.

scholarly journals Compostable Polylactide and Cellulose Based Packaging for Fresh-Cut Cherry Tomatoes: Performance Evaluation and Influence of Sterilization Treatment

Materials ◽  
2020 ◽  
Vol 13 (15) ◽  
pp. 3432 ◽  
Author(s):  
Marco Rapisarda ◽  
Cristina Patanè ◽  
Alessandra Pellegrino ◽  
Angelo Malvuccio ◽  
Valeria Rizzo ◽  
...  
Keyword(s):  
Food Packaging ◽  
Transmission Rate ◽  
Chemical Properties ◽  
Oxygen Demand ◽  
Barrier Properties ◽  
Attenuated Total Reflection ◽  
Cherry Tomato ◽  
Plastic Materials ◽  
Before And After ◽  
Fresh Cut

For food packaging, plastic materials display large appeal, mostly due to their versatility, mechanical, optical and barrier properties. However, they play an important role in environmental concerns and waste management issue. Compostable bioplastics represent alternative materials designed for a lower environmental impact. In this work, a biobased compostable packaging, constituted by polylactide (PLA) trays and NatureFlex™ film, was evaluated for fresh-cut cherry tomato. A comparative analysis was accomplished using traditional packaging materials, that is, polyethylene terephtalate (PET) trays and polypropylene (PP Coex) film. Structural stability under food contact conditions, mechanical and physical-chemical properties were investigated. Tensile mechanical properties, puncture resistance, contact angle (CA) and attenuated total reflection Fourier-transform infrared spectroscopy (ATR-FTIR), before and after UV or radiofrequency (RF) sterilization treatment, were evaluated. UV irradiation method resulted the less invasive one. Therefore, oxygen and water vapor transmission rate (OTR and WVTR), overall chemical migration test, biodegradation assessment by biochemical oxygen demand (BOD) according to ISO 14851 and disintegration test by ISO 20200 were carried out to establish the further influence of UV sterilization on the packaging. Overall, data showed that the biobased compostable packaging for a prolonged shelf-life of fresh-cut cherry tomato has better properties that were surprisingly enhanced by the UV treatment.

scholarly journals Individual and Combined Coatings of Chitosan and Carnauba Wax with Oregano Essential Oil to Avoid Water Loss and Microbial Decay of Fresh Cucumber

Coatings ◽  
2020 ◽  
Vol 10 (7) ◽  
pp. 614
Author(s):  
María Melissa Gutiérrez-Pacheco ◽  
Luis Alberto Ortega-Ramírez ◽  
Brenda Adriana Silva-Espinoza ◽  
Manuel Reynaldo Cruz-Valenzuela ◽  
Gustavo Adolfo González-Aguilar ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Transmission Rate ◽  
Infrared Analysis ◽  
Absorption Bands ◽  
Oregano Essential Oil ◽  
Carnauba Wax ◽  
Bacteria And Fungi ◽  
Combined Coatings

The objective of the present study is to evaluate the effect of individual and combined coatings of chitosan (0.008 g·mL−1) and carnauba wax (0.1 g·mL−1) with oregano essential oil (OEO, 0.08 g·mL−1) to reduce dehydration and microbial decay of fresh cucumbers stored at 10 °C. Chitosan-OEO-wax films showed the lowest water vapor transmission rate (0.141 g·m−2·h−1), compared to single chitosan films (0.257 g·m−2·h−1). While chitosan-OEO films completely inhibited the in vitro growth of Alternaria alternata and reduced the growth of Salmonella Typhimurium, Escherichia coli O157:H7, mesophilic bacteria, and fungi isolated from decayed cucumbers. Besides, the infrared analysis of chitosan-OEO-wax films showed shifts in O–H and N–H absorption bands, indicating possible hydrogen bonding between the components. Wax and wax-OEO were the most effective coatings to prevent weight loss in cucumbers during 15 days of storage at 10 °C, while the most effective antimicrobial treatments were chitosan and chitosan-OEO. Therefore, these results showed that carnauba wax and carnauba wax-OEO coatings were the most effective in weight loss, whereas chitosan and chitosan-OEO were the most effective to reduce the microbial load of the treated fresh cucumber.

Antimicrobial, Mechanical, and Barrier Properties of Cassava Starch−Chitosan Films Incorporated with Oregano Essential Oil

2009 ◽  
Vol 57 (16) ◽  
pp. 7499-7504 ◽  
Author(s):  
Franciele M. Pelissari ◽  
Maria V. E. Grossmann ◽  
Fabio Yamashita ◽  
Edgardo Alfonso G. Pineda
Keyword(s):  
Essential Oil ◽  
Barrier Properties ◽  
Cassava Starch ◽  
Oregano Essential Oil ◽  
Chitosan Films

scholarly journals Development and Characterization of Cornstarch-Based Bioplastics Packaging Film Using a Combination of Different Plasticizers

Polymers ◽  
2021 ◽  
Vol 13 (20) ◽  
pp. 3487
Author(s):  
Walid Abotbina ◽  
S. M. Sapuan ◽  
M. T. H. Sultan ◽  
M. F. M. Alkbir ◽  
R. A. Ilyas
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Water Absorption ◽  
Food Packaging ◽  
The Other ◽  
Packaging Film ◽  
Film Properties ◽  
Selection Of

This work aims to develop cornstarch (CS) based films using fructose (F), glycerol (G), and their combination (FG) as plasticizers with different ratios for food packaging applications. The findings showed that F-plasticized film had the lowest moisture content, highest crystallinity among all films, and exhibited the highest tensile strength and thermostability. In contrast, G-plasticized films showed the lowest density and water absorption with less crystallinity compared to the control and the other plasticized film. In addition, SEM results indicated that FG-plasticized films had a relatively smoother and more coherent surface among the tested films. The findings have also shown that varying the concentration of the plasticizers significantly affected the different properties of the plasticized films. Therefore, the selection of a suitable plasticizer at an appropriate concentration may significantly optimize film properties to promote the utilization of CS films for food packaging applications.

scholarly journals The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill)

2020 ◽  
Vol 3 (1) ◽  
pp. 26
Author(s):  
Devi Dwi Siskawardani ◽  
Warkoyo Warkoyo ◽  
Anggit Ayu Pradana Siwi
Keyword(s):  
Tensile Strength ◽  
Food Packaging ◽  
Transmission Rate ◽  
Block Design ◽  
Aloe Vera ◽  
Edible Films ◽  
Thin Layers ◽  
Edible Film ◽  
Two Factors ◽  
Starch Gel

Edible films are thin layers made from hydrocolloids, lipids, and their combinations, functioning as a barrier to mass transfer. The hydrocolloid source that commonly used for the edible film is starch. Lesser yam has the potential to be developed into food packaging products. It has a high starch yield (21.4%). The starch properties, which usually obstruct the edible film production are not resistant to high temperature, it produces a starch suspension with viscosity and ability to form a gel is not uniform, cannot stand in acidic conditions, does not resist stirring, limited solubility in water, and starch gel is easy to syneresis and brittle. This study aimed to investigate the effect of glycerol and Aloe vera concentration on the physical and mechanical edible film. Randomized complete block design (RCBD) factorial with two factors was adopted. The first factor was Aloe vera concentration (0, 1%, 0.2% and 0.3% b / v), and the second factor wasglycerol concentration (17.5, 22.5 and 27.5% v/b). The parameters tested included thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate (WVTR). The results showed an interaction between the addition of glycerol and Aloe vera to thickness, tensile strength, solubility, transparency, and WVTR. The best characteristics of edible film were produced by the addition of glycerol 17.5% and Aloe vera0.1% with the thickness (0.11 mm), tensile strength (2.03 MPa), elongation (15.38%), solubility (64.44%), transparency (2.88 mm-1), and WVTR (13.27 g m-2 24 h-1).

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