scholarly journals Hydroxytyrosol as Active Ingredient in Poly(vinyl alcohol) Films for Food Packaging Applications

2017 ◽  
Vol 5 (2) ◽  
pp. 81-95 ◽  
Author(s):  
Elena Fortunati ◽  
Francesca Luzi ◽  
Chiara Fanali ◽  
Laura Dugo ◽  
Maria Giovanna Belluomo ◽  
...  
Keyword(s):  
Active Ingredient ◽  
Vinyl Alcohol ◽  
Food Packaging ◽  
Poly Vinyl Alcohol

scholarly journals Antioxidant Packaging Films Based on Ethylene Vinyl Alcohol Copolymer (EVOH) and Caffeic Acid

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3953 ◽  
Author(s):  
Francesca Luzi ◽  
Luigi Torre ◽  
Debora Puglia
Keyword(s):  
Caffeic Acid ◽  
Active Ingredient ◽  
Vinyl Alcohol ◽  
Food Packaging ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Casting Process ◽  
Poly Vinyl Alcohol ◽  
Research Activity ◽  
Ethylene Vinyl Alcohol

The main objective of this research activity was to design and realize active films with tunable food functional properties. In detail, caffeic acid (CA), a polyphenol with high antioxidant effect, was used as active ingredient in poly (vinyl alcohol-co-ethylene) (EVOH) films at 5 wt.% and 15 wt.% and successfully realized by means of the solvent casting process. Optical, morphological, thermal and mechanical studies were considered to define the effect of the presence of the CA component on the structural properties of the matrix. In addition, moisture content and antioxidant activity were evaluated, to have clear information on the CA effect in terms of functional characteristics of realized food packaging systems. Results from tensile tests showed increased values for strength and deformation at break in EVOH_CA based films. Results from colorimetric and transparency analysis underlined that the presence of caffeic acid in EVOH copolymer induces some alterations, whereas the addition of the active ingredient determined a positive radical scavenging activity of the formulations, confirming the possibility of practically using these polymeric systems in the food packaging sector.

scholarly journals Gallic Acid and Quercetin as Intelligent and Active Ingredients in Poly(vinyl alcohol) Films for Food Packaging

Polymers ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 1999 ◽  
Author(s):  
Francesca Luzi ◽  
Elisa Pannucci ◽  
Luca Santi ◽  
José Maria Kenny ◽  
Luigi Torre ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Vinyl Alcohol ◽  
Food Packaging ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Casting Process ◽  
Poly Vinyl Alcohol ◽  
Hydroxyl Groups ◽  
Active Ingredients

Gallic acid (GA) and quercetin (QC) were used as active ingredients in poly(vinyl alcohol) (PVA) film formulations obtained by solvent casting process. The effect of two different percentages (5 and 10 % wt.) on morphological behavior, thermal stability, optical, mechanical, and release properties of PVA were investigated, while migration with food stimulants and antioxidant properties were tested taking into account the final application as food packaging systems. The results showed how different dispersability in PVA water solutions gave different results in term of deformability (mean value of ε PVA/5GA = 280% and ε PVA/5QC = 255%, with 190% for neat PVA), comparable values for antioxidant activity at the high contents (Radical Scavenging Activity, RSA(%) PVA/10GA = 95 and RSA(%) PVA/10QC = 91) and different coloring attitude of the polymeric films. It was proved that GA, even if it represents the best antioxidant ingredient to be used with PVA and can be easily dispersed in water, it gives more rigid films in comparison to QC, that indeed was more efficient in tuning the deformability of the PVA films, due the presence of sole hydroxyl groups carrying agent. The deviation of the film coloring towards greenish tones for GA films and redness for QC films after 7 and within 21 days in the simulated conditions confirmed the possibility of using easy processable PVA films as active and intelligent films in food packaging.

scholarly journals Active Packaging—Poly(Vinyl Alcohol) Films Enriched with Tomato By-Products Extract

Coatings ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 141 ◽  
Author(s):  
Katalin Szabo ◽  
Bernadette-Emoke Teleky ◽  
Laura Mitrea ◽  
Lavinia-Florina Călinoiu ◽  
Gheorghe-Adrian Martău ◽  
...  
Keyword(s):  
Vinyl Alcohol ◽  
Total Phenolic Content ◽  
Food Packaging ◽  
Phenolic Content ◽  
Flow Behavior ◽  
Poly Vinyl Alcohol ◽  
Total Phenolic ◽  
Active Food Packaging ◽  
Film Forming ◽  
By Products

Active films were prepared from poly(vinyl alcohol) (PVA) blended with itaconic acid (Ia), and with chitosan (Ch), enriched with tomato processing by-products extract (TBE) in order to develop new bioactive formulations for food packaging. The effects of two biopolymers (Ch, Ia) and of the incorporated TBE—containing phenolic compounds and carotenoids—were studied regarding the physical and antimicrobial properties of films; in addition, their influence on the total phenolic content, viscosity, and flow behavior on the film-forming solutions was investigated. The results showed increased physical properties (diameter, thickness, density, weight) of the films containing the TBE versus their control. TBE and Ch conferred significant antimicrobial effects to PVA films toward all the tested microorganisms, whereas the best inhibition was registered against S. aureus and P. aeruginosa, with a minimum inhibitory concentration of <0.078 mg DW/mL. The Ia-PVA films also exhibited some antibacterial activity against P. aeruginosa (2.5 mg DW/mL). The total phenolic content of the film-forming solutions presented the highest values for the TBE and Ch-added PVA samples (0.208 mg gallic acid/100 mL film-forming solution). These results suggest that the PVA + Ch film containing TBE can be used for the development of intelligent and active food packaging materials.

Ethyl vanillin incorporated chitosan/poly(vinyl alcohol) active films for food packaging applications

2020 ◽  
Vol 236 ◽  
pp. 116049 ◽  
Author(s):  
Shivayogi S. Narasagoudr ◽  
Veena G. Hegde ◽  
Vinayak N. Vanjeri ◽  
Ravindra B. Chougale ◽  
Saraswati P. Masti
Keyword(s):  
Vinyl Alcohol ◽  
Food Packaging ◽  
Poly Vinyl Alcohol ◽  
Ethyl Vanillin

Developing active poly(vinyl alcohol)-based membranes with encapsulated antimicrobial enzymes via electrospinning for food packaging

2020 ◽  
Vol 162 ◽  
pp. 913-921 ◽  
Author(s):  
M. Alonso-González ◽  
A. Corral-González ◽  
M. Felix ◽  
A. Romero ◽  
J.E. Martin-Alfonso
Keyword(s):  
Vinyl Alcohol ◽  
Food Packaging ◽  
Poly Vinyl Alcohol
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