scholarly journals Enhancement of Mechanical and Barrier Property of Hemicellulose Film via Crosslinking with Sodium Trimetaphosphate

Polymers ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 927
Author(s):  
Yuelong Zhao ◽  
Hui Sun ◽  
Biao Yang ◽  
Baomin Fan ◽  
Huijuan Zhang ◽  
...  
Keyword(s):  
Water Vapor ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Preliminary Test ◽  
Esterification Reaction ◽  
Vapor Permeability ◽  
Mechanical And Thermal Properties ◽  
Water Vapor Barrier ◽  
Sodium Trimetaphosphate ◽  
Barrier Performance

Hemicellulose is a kind of biopolymer with abundant resources and excellent biodegradability. Owing to its large number of polar hydroxyls, hemicellulose has a good barrier performance to nonpolar oxygen, making this biopolymer promising as food packaging material. Hydrophilic hydroxyls also make the polymer prone to water absorption, resulting in less satisfied strength especially under humid conditions. Thus, preparation of hemicellulose film with enhanced oxygen and water vapor barrier ability, as well as mechanical strength is still sought after. Herein, sodium trimetaphosphate (STMP) was used as esterification agent to form a crosslinked structure with hemicellulose through esterification reaction to render improved barrier performance by reducing the distance between molecular chains. The thus modified hemicellulose film achieved an oxygen permeability and water vapor permeability of 3.72 cm3 × μm × m−2 × d-1 × kPa−1 and 2.85 × 10−10 × g × m−1 × s−1 × Pa−1, respectively, at the lowest esterification agent addition of 10%. The crosslinked structure also brought good mechanical and thermal properties, with the tensile strength reaching 30 MPa, which is 118% higher than that of the hemicellulose film. Preliminary test of its application in apple preservation showed that the barrier film obtained can effectively slow down the oxidation and dehydration of apples, showing the prospect of application in the field of food packaging.

scholarly journals Effect of chitosan addition in starch and poly(lactic acid) sheets produced by extrusion

2015 ◽  
Vol 6 (1) ◽  
pp. 80
Author(s):  
Matheus Luz Alberti ◽  
Sílvio José De Souza ◽  
Heliberto Gonçalves ◽  
Fabio Yamashita ◽  
Marianne Ayumi Shirai
Keyword(s):  
Lactic Acid ◽  
Water Vapor ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Extrusion Process ◽  
Pilot Scale ◽  
Poly Lactic Acid ◽  
Vapor Permeability ◽  
Water Vapor Barrier

<p>The use of blends containing biodegradable polymers like starch and poly (lactic acid) (PLA) has gained considerable attention, especially for the food packaging production. Current research has also highlighted the use of chitosan because their antimicrobial activity, biodegradability and applicability in the production of active biodegradable food packaging. The objective of this work was to produce cassava starch and PLA sheets incorporated with chitosan by flat extrusion process (calendering-extrusion), and evaluate the mechanical, water vapor barrier and microstructural properties. In order to simplify the obtainment of the material reducing processing steps, all components of the blend were homogenized in one step extrusion The incorporation of chitosan in the starch/PLA sheets decreased significantly the tensile strength, Young's modulus, elongation at break and density. In addition, the scanning electron microscopy images showed the formation of non-homogeneous mixtures with the presence of pores between the blend compounds, and this fact affected the water vapor barrier properties increasing water vapor permeability, solubility and diffusion coefficients. It was possible to conclude that although the incorporation of chitosan to the starch/PLA sheets has not contributed to obtain materials with suitable properties, it was able to produce them by calendering-extrusion process in pilot scale. Studies about chitosan incorporation in starch and PLA sheets still needed.</p><p>&nbsp;</p><p>DOI: 10.14685/rebrapa.v6i1.208</p><p>&nbsp;</p>

scholarly journals Development of PE/PCL Bilayer Films Modified with Casein and Aluminum Oxide

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3090
Author(s):  
Anita Ptiček Siročić ◽  
Ana Rešček ◽  
Zvonimir Katančić ◽  
Zlata Hrnjak-Murgić
Keyword(s):  
Mechanical Properties ◽  
Thermal Properties ◽  
Water Vapor ◽  
Aluminum Oxide ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Mechanical And Thermal Properties ◽  
Oxide Compound ◽  
Bilayer Films ◽  
Oxide Particles

The studied samples were prepared from polyethylene (PE) polymer which was coated with modified polycaprolactone (PCL) film in order to obtain bilayer films. Thin PCL film was modified with casein/aluminum oxide compound to enhance vapor permeability as well as mechanical and thermal properties of PE/PCL films. Casein/aluminum oxide modifiers were used in order to achieve some functional properties of polymer film that can be used in various applications, e.g., reduction of water vapor permeability (WVTR) and good mechanical and thermal properties. Significant improvement was observed in mechanical properties, especially in tensile strength as well as in water vapor values. Samples prepared with aluminum oxide particles indicated significantly lower values up to 60%, and samples that were prepared with casein and 5% Al2O3 showed the lowest WVTR value.

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.

Physical Properties and Antimicrobial Activity of a Poly(Lactic Acid)/Poly(Trimethylene Carbonate) Film Incorporated with Thymol

2014 ◽  
Vol 884-885 ◽  
pp. 481-484 ◽  
Author(s):  
Yan Wu ◽  
Ming Wei Yuan ◽  
Ji Yi Yang ◽  
Yu Yue Qin ◽  
Ming Long Yuan ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Water Vapor ◽  
Composite Film ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Antimicrobial Activities ◽  
Poly Lactic Acid ◽  
Vapor Permeability ◽  
Trimethylene Carbonate

Thymol (TH), which has antimicrobial effect on many food pathogens, was incorporated as antimicrobial agent into composite poly (lactic acid)/poly (trimethylene carbonate)(PLA-PTMC) films. Antimicrobial active films based on PLA-PTMC were prepared by incorporating thymol at five different concentrations: 0, 3, 6, 9 and 12 %(w/w). The mechanical characterization, water vapor permeability (WVP), and antimicrobial activity of all formulations composite film were carried out. A decrease in elastic modulus was obtained for the active composite film compared with neat PLA-PTMC film. The presence of thymol decreased water vapor permeability, with a significant antimicrobial activity. Antimicrobial activities of films were tested against Escherichia coli, Staphylococcus aurous, Listeria, Bacillus subtilis, and Salmonella. Increasing amount of the thymol in the film caused a significant increase in inhibitory zones. These results suggest that thymol incorporated PLA-PTMC films have a prospectively potential in antimicrobial food packaging.

Preparation and Characterization of Corn Starch-Nanodiamond Composite Films

2013 ◽  
Vol 469 ◽  
pp. 156-161 ◽  
Author(s):  
Hong Pan ◽  
Dan Xu ◽  
Qin Liu ◽  
Hui Qing Ren ◽  
Min Zhou
Keyword(s):  
Water Vapor ◽  
Food Packaging ◽  
Corn Starch ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Nanocomposite Films ◽  
Vapor Permeability ◽  
Ft Ir ◽  
Loading Amount ◽  
Physical Blending

Starch-based nanocomposite films were fabricated by the incorporation of different amounts of nanodiamond (ND) particles. These films were characterized by SEM, FT-IR, TGA, tensile testing and water vapor permeability measurement. It was observed that at low loadings, ND dispersed well in starch matrix. However, as the loading amount increased, aggregates as large as several micrometers appeared. The physical blending of ND with starch didnt change the thermal degradation mechanisms of starch films, only increased the char residues. As the ND loading increased, the tensile strength of composite films increased but the elongation at break decreased. However, the water vapor permeability increased as the loading of ND increased due to the increased microspores in films. With further modifications, ND may be considered as a novel of biocompatible nanofillers for reinforcement of biopolymers for food packaging applications.

Study of Diffusion and Water Vapor Permeability in Chitosan Films and Chitosan Emulsified Films

2012 ◽  
Vol 326-328 ◽  
pp. 170-175 ◽  
Author(s):  
Arlete Barbosa dos Reis ◽  
Cristiana Maria Pedroso Yoshida ◽  
Vera Solange Oliveira Farias ◽  
Wilton Pereira Silva
Keyword(s):  
Water Vapor ◽  
Lipid Analysis ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Oxygen Barrier ◽  
Water Vapor Barrier ◽  
Industry Waste ◽  
Diffusive Permeability ◽  
Hydrophobic Compound ◽  
Chitosan Films

Chitosan is an abundant, natural polysaccaride obtained from fishing industry waste and films of chitosan also provide an efficient oxygen barrier. However, they are a poor water vapor barrier, which can be improved by incorporation of a hydrophobic compound, forming a emulsified film. Chitosan films were produced with the addition of palmitic acid lipid analysis and then the process in parallel with the diffusive permeability to water vapor. The objective of this work was to characterize the diffusion and water vapor permeability behavior of chitosan films and chitosan emulsified films.

scholarly journals Arrowroot Starch-Based Films Incorporated With a Carnauba Wax Nanoemulsion, Cellulose Nanocrystals, and Essential Oils: a New Functional Material for Food Packaging Applications

2021 ◽  
Author(s):  
Josemar Gonçalves de Oliveira Filho ◽  
Beatriz Regina Albiero ◽  
Lavínia Cipriano ◽  
Carmen Cris de Oliveira Nobre Bezerra ◽  
Fernanda Campos Alencar Oldoni ◽  
...  
Keyword(s):  
Water Vapor ◽  
Essential Oils ◽  
Cellulose Nanocrystals ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Mentha Spicata ◽  
Carnauba Wax ◽  
Active Food Packaging ◽  
Arrowroot Starch

Abstract Arrowroot starch (AA)-based films incorporated with a carnauba wax nanoemulsion (CWN), cellulose nanocrystals (CNCs), and essential oils (EOs) from Mentha spicata (MEO) and Cymbopogon martinii (CEO) were produced using the casting technique and then characterized in terms of their water barrier, tensile, thermal, optical, and microstructural properties and in vitro antifungal activity against Rhizopus stolonifer and Botrytis cinerea. Whereas the incorporation of CNCs decreased the moisture content and water vapor permeability of the AA/CWN/CNC film, the additional incorporation of either EO decreased the transparency and affected the microstructure of the AA/CWN/CNC/EO nanocomposites. MEO and CEO incorporation improved the thermal stability of the films and provided excellent protection against fruit-spoiling fungi. Because of their excellent barrier properties against fungal growth, water vapor permeability, and ultraviolet and visible light, these AA/CWN/CNC/EO films have promising potential for application as active food packaging or coating materials.

scholarly journals Development and characterization of a novel soy protein isolate based composite film enriched with glycyrrhizin nanogel particles.

2021 ◽  
Author(s):  
Aritra Sinha
Keyword(s):  
Antioxidant Activity ◽  
Water Vapor ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Water Vapor Permeability ◽  
Edible Films ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Barrier Performance

Abstract This study focuses on the development and characterization of a novel biodegradable edible film made from soy protein isolate enriched with alginate-glycyrrhizin nanogel(GL-ALG NGP). Nanoparticles of particle sizes below 100 nm were synthesized using glycyrrhizin(GL), calcium chloride and, sodium alginate(SA) through the reverse micro-emulsion/internal gelation method. Soy protein isolate (SPI) based films were prepared by a simple casting procedure by incorporating GL-ALG NGPs in SPI solution in different ratios of (SPI: GL-ALG NGPs) 5:0, 5:1, 2:1, 1:1, and 1:1.5. Glycerol was used as a plasticizer in the film-forming solution. The effects of the proportions of GL-ALG NGPs addition on the thickness, mechanical properties, water vapor permeability, UV barrier performance, antioxidant activity, and antimicrobial property of the obtained films were studied. The GL-ALG NGPs were analyzed using Dynamic Light Scattering. Microstructural studies of obtained films were performed using Scanning Electron microscopy. Results show incorporation of GL-ALG NGPs in soy protein-alginate complex produced smoother, compact, and more continuous matrices as compared to pure SPI films. The test results indicated that blending of SPI with GL-ALG NGPs in the ratio 1:1 increased tensile strength of obtained films by 185%, reduced water solubility to 23.59%, and water vapor permeability to 0.3087 g-mm/m2-d-kPa. Obtained films exhibited good UV barrier performance, antioxidant activity and inhibited the growth of E. coli, S. aureus, Enterobacter sakazakii, and A. niger. So, soy protein isolate-based films enriched with GL-ALG NGPs are active biodegradable edible films that can be used to extend the shelf life of food products.

scholarly journals Active Biodegradable Polyvinyl Alcohol–Hemicellulose/Tea Polyphenol Films with Excellent Moisture Resistance Prepared via Ultrasound Assistance for Food Packaging

Coatings ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 219
Author(s):  
Yining Wang ◽  
Jinhui Li ◽  
Xin Guo ◽  
Haisong Wang ◽  
Fang Qian ◽  
...  
Keyword(s):  
Water Vapor ◽  
High Performance ◽  
Food Packaging ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Poly Vinyl Alcohol ◽  
Vapor Permeability ◽  
Moisture Resistance ◽  
Film Material ◽  
Strength Performance

Poor water-vapor barriers and mechanical properties are common problems of biobased films. To maintain food quality, the barrier and its strength performance need to be improved. Tea polyphenols (TP) are a natural active substance, and their benzene ring structure provides a barrier for them as a film material. Films that incorporate TP also have enriched functionalities, e.g., as antioxidants. Here, active poly (vinyl alcohol) (PVA)-hemicellulose (HC)/TP films with good moisture resistance and antioxidant capacity were prepared via ultrasound assistance. The effects of TP incorporation and ultrasonication on the physical, antioxidant, and micromorphological properties of the films were investigated. Results showed that the addition of TP improved the thermal stability and water-vapor permeability (WVP) of the composite films. When a PVA-HC/TP composite film with a PVA-HC to TP mass ratio of 100:10 was treated with ultrasonication for 45 min, tensile strength was 25.61 Mpa, which was increased by 54% from the film without any treatment, and water-vapor permeability (WVP) value declined from 49% to 4.29 × 10−12 g·cm/cm2·s·Pa. More importantly, the films’ DPPH scavenging activity increased to the maximal levels of 85.45%. In short, these observations create a feasible strategy for preparing high-performance biodegradable active-packaging films.

Effect of Surfactant on the Formation of Chitosan/ε-Polycaprolactone Blend Films for Food Packaging Applications

2021 ◽  
Author(s):  
Ana Catarina Damasceno Gomes ◽  
Karoline Ferreira Silva ◽  
Anderson Junior Freitas ◽  
Kelvi Wilson Evaristo Miranda ◽  
Taline Amorim Santos ◽  
...  
Keyword(s):  
Food Packaging ◽  
Water Vapor Permeability ◽  
Tween 80 ◽  
Continuous Phase ◽  
Vapor Permeability ◽  
Mechanical And Thermal Properties ◽  
Amino Groups ◽  
Multilayer Systems ◽  
Blend Films ◽  
High Interaction

Abstract The objective of this study was to develop and characterize chitosan-ε-polycaprolactone (CHI/PCL) polymer blends with Tween 80 as a compatibilizer for application in packaging. The blends were produced by casting, with up to 10% (w/w) PCL in the CHI matrix. These blends were characterized in terms of their microstructure, chemical interactions, mechanical and thermal properties, solubility and water vapor permeability (WVP). The micrographs showed microsphere-like structures from the PCL in the continuous phase of CHI. Fourier transform infrared spectroscopy (FTIR) indicated a high interaction between CHI amino groups and PCL carbonyls, resulting in blends with greater ductility than the pure CHI film, thus providing greater flexibility. In the crystallinity analyses, the presence of PCL favored an increase in crystalline regions, limiting the passage of light. Given the results, blends are an alternative for application in multilayer systems and can be considered for use as a biodegradable fraction in food packaging.

Sign in / Sign up

Export Citation Format

Share Document