Membranes

Editorial

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7 pages, 247 KiB

Open AccessEditorial

Advances in Bio-Based Materials for Food Packaging Applications

by Fabrice Gouanvé

Membranes 2022, 12(8), 735; https://doi.org/10.3390/membranes12080735 - 27 Jul 2022

Cited by 2 | Viewed by 1478

Abstract

Food packaging is defined as a group of boxes, envelopes, papers, and coatings that are employed in order to increase the shelf life of foodstuffs [...] Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

Research

Jump to: Editorial, Review

17 pages, 2628 KiB

Open AccessArticle

Pectin Films with Recovered Sunflower Waxes Produced by Electrospraying

by Mayra C. Chalapud, Erica R. Baümler, Amalia A. Carelli, Ma. de la Paz Salgado-Cruz, Eduardo Morales-Sánchez, Minerva Rentería-Ortega and Georgina Calderón-Domínguez

Membranes 2022, 12(6), 560; https://doi.org/10.3390/membranes12060560 - 28 May 2022

Cited by 11 | Viewed by 2794

Abstract

Valorization of by-products obtained from food processing has achieved an important environmental impact. In this research, sunflower wax recovered from oil refining process was incorporated to low and high-methoxyl pectin films produced by electrospraying. Film-forming solutions and wax-added electrosprayed films were physical and [...] Read more.

Valorization of by-products obtained from food processing has achieved an important environmental impact. In this research, sunflower wax recovered from oil refining process was incorporated to low and high-methoxyl pectin films produced by electrospraying. Film-forming solutions and wax-added electrosprayed films were physical and structurally evaluated. The addition of sunflower wax to the film-forming solutions reduces conductivity while raising surface tension and density, whereas the type of pectin had a larger impact on viscosity, with the low-methoxyl solution having the highest value. These changes in physical solution properties influenced the film characteristics, observing thicker films with lower water vapor transmission rate (WVTR) when adding wax. Micrographs obtained by scanning electron microscopy (SEM) revealed the presence of wax particles as small spherical shapes, having a good distribution through the sectional area of films. According to X-ray diffraction (XRD), atomic force microscopy (AFM) and mechanical properties analyses, the presence of wax had an impact on the degree of crystallinity, producing a more amorphous and rougher film’s structure, without affecting the elongation percentage and the tensile stress (p>0.05). These results showed that wax addition improves the physical properties of films, while the suitability of using both pectins and the electrospraying technique was demonstrated. Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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15 pages, 1192 KiB

Open AccessArticle

Application of Clove Oil and Sonication Process on the Influence of the Functional Properties of Mung Bean Flour-Based Edible Film

by Ittiporn Keawpeng, Somwang Lekjing, Balaji Paulraj and Karthikeyan Venkatachalam

Membranes 2022, 12(5), 535; https://doi.org/10.3390/membranes12050535 - 20 May 2022

Cited by 9 | Viewed by 2862

Abstract

The present study was aimed to investigate the effects of sonication and clove oil incorporation on the improvement of physical, antioxidant, and antimicrobial properties and lipid oxidation inhibiting abilities of mung bean flour (MF)-based films. There were three groups of films tested (1) [...] Read more.

The present study was aimed to investigate the effects of sonication and clove oil incorporation on the improvement of physical, antioxidant, and antimicrobial properties and lipid oxidation inhibiting abilities of mung bean flour (MF)-based films. There were three groups of films tested (1) MF: mung bean flour alone, (2) MFC: MF incorporated with 2% clove oil (C), and (3) MFCU: MFC prepared with sonication (25 kHz, 100% amplitude, 10 min). Film thickness and bulk density showed slight differences, and moisture content, solubility, and water vapor permeability significantly differed between the formulations. Tensile strength, elongation at break, and Young’s modulus were highest for the MFCU films, followed by MFC and MF in rank order. Furthermore, the Fourier-transform infrared spectroscopy results also demonstrated that the clove oil and sonication treatment had improved the interconnections of the biopolymers, thus increasing the physical strength of the film. Phytochemicals in terms of total phenolics and total flavonoids were elevated in the MFCU films and contributed to stronger radical scavenging abilities (p < 0.05). MFC and MFCU films showed a strong antibacterial control of the Gram-positive Staphylococcus aureus (S. aureus) and also of the Gram-negative Campylobacter jejuni (C. jejuni). Overall, the lipid oxidation indicators Thiobarbituric acid reactive substances (TBARS, peroxide value, p-anisidine value, and totox value) showed significantly high inhibition, attributed to radical scavenging activities in the MFCU and MFC samples. The mung bean flour films incorporated with clove oil and prepared with sonication have good potential as packaging materials for food due to strong physical, antimicrobial, and antioxidant properties, as well as lipid oxidation inhibiting abilities. Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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14 pages, 2910 KiB

Open AccessArticle

Edible Clusteroluminogenic Films Obtained from Starch of Different Botanical Origins for Food Packaging and Quality Management of Frozen Foods

by Wing-Fu Lai and Wing-Tak Wong

Membranes 2022, 12(4), 437; https://doi.org/10.3390/membranes12040437 - 18 Apr 2022

Cited by 17 | Viewed by 3226

Abstract

Starch is a naturally occurring material showing high potential for use in food packaging because of its low cost, natural abundance and high biodegradability. Over the years, different starch-based packaging films have been developed, but the impact of botanical sources on film performance [...] Read more.

Starch is a naturally occurring material showing high potential for use in food packaging because of its low cost, natural abundance and high biodegradability. Over the years, different starch-based packaging films have been developed, but the impact of botanical sources on film performance has rarely been exploited. Efforts devoted to exploiting the role played by the clusteroluminescence of starch in food packaging are also lacking. This study fills these gaps by comparing the properties of edible starch films generated from different botanical sources (including water chestnuts, maize and potatoes) in food packaging. Such films are produced by solution casting. They are highly homogeneous, with a thickness of 55–65 μm. Variations in the botanical sources of starch have no significant impact on the color parameters (including L*, a* and b*) and morphological features of the films but affect the water vapor permeability, maximum tensile strength and elongation at break. Starch films from water chestnut show the highest percentage of transmittance, whereas those from potatoes are the opaquest. No observable change in the intensity of clusteroluminescence occurs when a packaging bag generated from starch is used to package fresh or frozen chicken breast meat; however, a remarkable decline in the intensity of luminescence is noted when the frozen meat is thawed inside the bag. Our results reveal the impact of starch sources on the performance of starch films in food packaging and demonstrate the possibility of using the clusteroluminescence of starch as an indicator to reveal the state of packaged frozen food. Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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14 pages, 2560 KiB

Open AccessArticle

Antioxidant and Antimicrobial Properties of Mung Bean Phyto-Film Combined with Longkong Pericarp Extract and Sonication

by Ittiporn Keawpeng, Balaji Paulraj and Karthikeyan Venkatachalam

Membranes 2022, 12(4), 379; https://doi.org/10.3390/membranes12040379 - 30 Mar 2022

Cited by 13 | Viewed by 2739

Abstract

Mung bean (Vigna radiata) flour serves as an excellent biopolymer and a potential material for producing antioxidant and antimicrobial phyto-films. In addition to mung bean flour, this study also combined the longkong (Aglaia dookkoo Griff.) pericarp extract (LPE, 1.5%) and ultrasonication [...] Read more.

Mung bean (Vigna radiata) flour serves as an excellent biopolymer and a potential material for producing antioxidant and antimicrobial phyto-films. In addition to mung bean flour, this study also combined the longkong (Aglaia dookkoo Griff.) pericarp extract (LPE, 1.5%) and ultrasonication process (0 (C1), 2 (T1), 4 (T2), 6 (T3), 8 (T4), and 10 (T5) min, sonicated at 25 kHz, 100% amplitude) in film emulsion production to improve the antioxidant and antimicrobial efficiency in the phyto-films. This study showed that sonication increased the phyto-films’ color into more lightness and yellowness, and the intensity of the color changes was in accordance with the increased sonication time. Alternatively, the thickness, water vapor permeability, and solubility of the films were adversely affected by extended sonication. In addition, elongation at break and tensile strength increased while the Young modulus decreased in the phyto-films with the extended sonication. Furthermore, the droplet size and polydispersity index of the phyto-films decreased with extended sonication. Conversely, the zeta potential of the film tended to increase with the treatments. Furthermore, phytochemicals such as total phenolic content and total flavonoid contents, and the radical scavenging ability of phyto-films against the DPPH radical, ABTS radical, superoxide radical, hydroxyl radical, and ferrous chelating activity, were significantly higher, and they were steadily increased in the films with the extended sonication time. Furthermore, the phyto-films showed a significant control against Gram (-) pathogens, followed by Gram (+) pathogens. A higher inhibitory effect was noted against L. monocytogens, followed by S. aureus and B. subtilis. Similarly, the phyto-films also significantly inhibited the Gram (-) pathogens, and significant control was noted against C. jejuni, followed by E. coli and P. aeruginosa. Regardless of the mung bean flour, this study found that longkong pericarp extract and the sonication process could also effectively be used in the film emulsions to enhance the efficiency of the antioxidant and antimicrobial properties of phyto-films. Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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21 pages, 6459 KiB

Open AccessArticle

Physical-Chemical and Structural Stability of Poly(3HB-co-3HV)/(ligno-)cellulosic Fibre-Based Biocomposites over Successive Dishwashing Cycles

by Estelle Doineau, Fleur Rol, Nathalie Gontard and Hélène Angellier-Coussy

Membranes 2022, 12(2), 127; https://doi.org/10.3390/membranes12020127 - 21 Jan 2022

Cited by 7 | Viewed by 2889

Abstract

In order to lengthen the life cycle of packaging materials, it is essential to study their potential for reuse. This has been never carried out for emerging bio-based and biodegradable materials such as PHBV/(ligno-)cellulosic fibre-based biocomposite materials. This work therefore highlights the impact [...] Read more.

In order to lengthen the life cycle of packaging materials, it is essential to study their potential for reuse. This has been never carried out for emerging bio-based and biodegradable materials such as PHBV/(ligno-)cellulosic fibre-based biocomposite materials. This work therefore highlights the impact of successive dishwashing cycles on the physical-chemical and structural stability of such materials. Several parameters were considered to assess this stability, such as the visual aspect and colour, the microstructure, the thermal and tensile properties, and the overall migration in food liquid simulants. The effect of fibre composition, morphology, and content was investigated by selecting three types of commercial (ligno-)cellulosic fibres and two filler contents (20 and 40 wt%). A great potential for reuse of PHBV films was highlighted by their high stability after up to at least 50 dishwashing cycles. However, the addition of (ligno-)cellulosic fillers negatively impacts the stability of PHBV-based materials, especially due to the hygroscopic behaviour of (ligno-)cellulosic fillers and the heterogenous microstructure of biocomposites, with at best up to 10 possible dishwashing cycles for ultra-pure cellulose. In conclusion, reuse including dishwashing steps can be considered for neat PHBV materials, while this should be prohibited for PHBV/(ligno-)cellulosic fibre-based biocomposite materials. Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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15 pages, 2067 KiB

Open AccessArticle

Applications of Nisin and EDTA in Food Packaging for Improving Fabricated Chitosan-Polylactate Plastic Film Performance and Fish Fillet Preservation

by Shun-Hsien Chang, Ying-Ju Chen, Hsiang-Jung Tseng, Hsin-I Hsiao, Huey-Jine Chai, Kuo-Chung Shang, Chorng-Liang Pan and Guo-Jane Tsai

Membranes 2021, 11(11), 852; https://doi.org/10.3390/membranes11110852 - 4 Nov 2021

Cited by 25 | Viewed by 3615

Abstract

This study aimed to increase the antibacterial activity of chitosan-polylactic acid (PLA) composite film by adding nisin and ethylenediaminetetraacetic acid (EDTA). We evaluated the mechanical, physicochemical, and antibacterial properties of various PLA composite films, as well as the enhancement effect of PLA composite [...] Read more.

This study aimed to increase the antibacterial activity of chitosan-polylactic acid (PLA) composite film by adding nisin and ethylenediaminetetraacetic acid (EDTA). We evaluated the mechanical, physicochemical, and antibacterial properties of various PLA composite films, as well as the enhancement effect of PLA composite films with EDTA + nisin on the preservation of grouper fillets. Films of PLA alone, PLA plus chitosan (C5), PLA plus nisin + EDTA (EN2), and PLA plus chitosan plus nisin + EDTA (C5EN1 and C5EN2) were prepared. The addition of EDTA + nisin to the chitosan-PLA matrix significantly improved the antibacterial activity of the PLA composite film, with C5EN1 and C5EN2 films showing the highest antibacterial activity among the five films. Compared with the fish samples covered by C5, the counts of several microbial categories (i.e., mesophilic bacteria, psychrotrophic bacteria, coliforms, Aeromonas, Pseudomonas, and Vibrio) and total volatile basic nitrogen content in fish were significantly reduced in the samples covered by C5EN1. In addition, the counts of samples covered by C5EN1 or C5 were significantly lower compared to the uncovered and PLA film-covered samples. Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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11 pages, 7895 KiB

Open AccessArticle

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

by Seok-In Hong, Youngjin Cho and Jong-Whan Rhim

Membranes 2021, 11(10), 750; https://doi.org/10.3390/membranes11100750 - 29 Sep 2021

Cited by 19 | Viewed by 2503

Abstract

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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18 pages, 2331 KiB

Open AccessArticle

Use of Essential Oils for the Control of Anthracnose Disease Caused by Colletotrichum acutatum on Post-Harvest Mangoes of Cat Hoa Loc Variety

by Luu Thai Danh, Bui Thi Giao, Chau Trung Duong, Nguyen Thi Thu Nga, Doan Thi Kieu Tien, Nguyen Trong Tuan, Bui Thi Cam Huong, Tran Chi Nhan and Dai Thi Xuan Trang

Membranes 2021, 11(9), 719; https://doi.org/10.3390/membranes11090719 - 20 Sep 2021

Cited by 19 | Viewed by 6075

Abstract

Anthracnose disease caused by Colletotrichum spp. makes heavy losses for post-harvest mangoes of Cat Hoa Loc variety during storage, packaging, and transportation. The synthetic fungicides are commonly used to control the disease, but they are not safe for consumers’ health and environment. This [...] Read more.

Anthracnose disease caused by Colletotrichum spp. makes heavy losses for post-harvest mangoes of Cat Hoa Loc variety during storage, packaging, and transportation. The synthetic fungicides are commonly used to control the disease, but they are not safe for consumers’ health and environment. This study was aimed to investigate the use of essential oils (EOs) as the safe alternative control. Pathogen was isolated from the infected Cat Hoa Loc mangoes and identified by morphology and DNA sequencing of the ITS region. Six EOs (cinnamon, basil, lemongrass, peppermint, coriander, and orange) were chemically analyzed by GC–MS. The antifungal activity of EOs was studied in vitro and in vivo. The results showed that the isolated pathogen was Colletotrichum acutatum. Cinnamon, basil, and lemongrass EOs effectively inhibited the growth of C. acutatum in descending order of cinnamon, basil, and lemongrass. However, they (except basil oil) severely damaged fruit peels. The antifungal activity was closely related to the main compounds of EOs. Basil EOs effectively controlled anthracnose development on Cat Hoa Loc mangoes artificially infected with C. acutatum, and its effectiveness was comparable to that of fungicide treatment. Consequently, basil EOs can be used as a biocide to control anthracnose on post-harvest Cat Hoa Loc mangoes. Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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24 pages, 30600 KiB

Open AccessArticle

Development of Breathable Pebax^®/PEG Films for Optimization of the Shelf-Life of Fresh Agri-Food Products

by Thibaut Préfol, Olivier Gain, Guillaume Sudre, Fabrice Gouanvé and Eliane Espuche

Membranes 2021, 11(9), 692; https://doi.org/10.3390/membranes11090692 - 7 Sep 2021

Cited by 9 | Viewed by 2883

Abstract

In this work, thin transparent breathable films were prepared for food packaging applications. The films were obtained by the solvent casting method from both the binary blends Pebax^® MH1657 copolymer/ hydroxyl-terminated polyethylene glycol (PEG_OH) and Pebax^® MH1657/polyethylene glycol dimethyl [...] Read more.

In this work, thin transparent breathable films were prepared for food packaging applications. The films were obtained by the solvent casting method from both the binary blends Pebax^® MH1657 copolymer/ hydroxyl-terminated polyethylene glycol (PEG_OH) and Pebax^® MH1657/polyethylene glycol dimethyl ether (PEG_DME) as well as the ternary blend Pebax^® MH1657/PEG_OH/PEG_DME with a 50/50 and 37.5/62.5 PEG_OH/PEG_DME weight ratio for additive amounts comprised between 0 and 50 wt.%. The microstructure of these materials was investigated by differential scanning calorimetry (DSC) and wide-angle X-ray scattering (WAXS) analyses. Regardless of the PEG’s nature, for a PEG amount inferior to 30 wt.%, the Pebax^® and PEG phases were totally miscible. For higher amounts, a phase separation was obtained. In the presence of PEG, a decrease in crystallinity was obtained. The effects of the nature and amount of PEG on the thermo-mechanical, hydration, and gas (CO₂, O₂) transport properties were investigated. A study of the film’s stability in terms of composition over time was also performed. From this work, a wide range of films could be proposed with a stable composition over time and adjustable mechanical and gas transport properties for the prolongation of the shelf-life of highly breathable fresh products. Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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14 pages, 2002 KiB

Open AccessArticle

Active Edible Films Fortified with Natural Extracts: Case Study with Fresh-Cut Apple Pieces

by Simona Jancikova, Dani Dordevic, Karolina Tesikova, Bojan Antonic and Bohuslava Tremlova

Membranes 2021, 11(9), 684; https://doi.org/10.3390/membranes11090684 - 3 Sep 2021

Cited by 32 | Viewed by 4846

Abstract

The main aim of the study was to prepare the edible films based on carrageenan/chitosan and incorporate them into the following matrices: the natural extracts of Clitoria ternatea, Brassica oleracea, and Ipomea batatas. The films were characterized by TPC (total [...] Read more.

The main aim of the study was to prepare the edible films based on carrageenan/chitosan and incorporate them into the following matrices: the natural extracts of Clitoria ternatea, Brassica oleracea, and Ipomea batatas. The films were characterized by TPC (total polyphenols content), antioxidant activity, and textural properties. Experimentally produced films were added in the packaging of freshly cut apple pieces, and the apple pieces were dipped into the films produced from carrageenan and chitosan. The appearance of the samples was monitored, as were antioxidant activity and total polyphenol content. The intelligent properties of films were evaluated too. The polymer type used for the preparation had the highest impact on the prepared films, and CH_LCZ (red cabbage extract—Brassica oleracea) featured the best antioxidant activity. The intelligent properties were slightly confirmed in samples with the addition of red cabbage. The main finding was that the coating of fresh-cut apples emphasized the possibility to use a carrageenan matrix with the addition of extracts. The samples immersed in this coating type showed higher antioxidant activity as well as a superior color when compared to that of chitosan coated apple samples. Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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12 pages, 1015 KiB

Open AccessArticle

Clarification Processes of Orange Prickly Pear Juice (Opuntia spp.) by Microfiltration

by Jaime A. Arboleda Mejia and Jorge Yáñez-Fernandez

Membranes 2021, 11(5), 354; https://doi.org/10.3390/membranes11050354 - 12 May 2021

Cited by 11 | Viewed by 3047

Abstract

In this study, fresh orange prickly pear juice (Opuntia spp.) was clarified by a cross-flow microfiltration (MF) process on a laboratory scale. The viability of the process—in terms of productivity (permeate flux of 77.80 L/h) and the rejection of selected membranes towards [...] Read more.

In this study, fresh orange prickly pear juice (Opuntia spp.) was clarified by a cross-flow microfiltration (MF) process on a laboratory scale. The viability of the process—in terms of productivity (permeate flux of 77.80 L/h) and the rejection of selected membranes towards specific compounds—was analyzed. The quality of the clarified juice was also analyzed for total antioxidants (TEAC), betalains content (mg/100 g wet base), turbidity (NTU) and colorimetry parameters (L, a*, b*, Croma and H). The MF process permitted an excellent level of clarification, reducing the suspended solids and turbidity of the fresh juice. In the clarified juice, a decrease in total antioxidants (2.03 TEAC) and betalains content (4.54 mg/100 g wet basis) was observed as compared to the fresh juice. Furthermore, there were significant changes in color properties due to the effects of the L, a*, b*, C and h° values after removal of turbidity of the juice. The turbidity also decreased (from 164.33 to 0.37 NTU). Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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12 pages, 1800 KiB

Open AccessCommunication

Decolorization of a Corn Fiber Arabinoxylan Extract and Formulation of Biodegradable Films for Food Packaging

by Verónica Weng, Carla Brazinha, Isabel M. Coelhoso and Vitor D. Alves

Membranes 2021, 11(5), 321; https://doi.org/10.3390/membranes11050321 - 28 Apr 2021

Cited by 12 | Viewed by 4392

Abstract

Corn fiber from the corn starch industry is a by-product produced in large quantity that is mainly used in animal feed formulations, though it is still rich in valuable components, such as arabinoxylans, with proven film-forming ability. During arabinoxylans’ recovery under alkaline extraction, [...] Read more.

Corn fiber from the corn starch industry is a by-product produced in large quantity that is mainly used in animal feed formulations, though it is still rich in valuable components, such as arabinoxylans, with proven film-forming ability. During arabinoxylans’ recovery under alkaline extraction, a dark-colored biopolymer fraction is obtained. In this work, a purified arabinoxylan extract from corn fiber with an intense brownish color was decolorized using hydrogen peroxide as the decolorizing agent. Biodegradable films prepared by casting the decolorized extract exhibited a light-yellow color, considered more appealing, envisaging their application in food packaging. Films were prepared with glycerol as plasticizer and citric acid as cross-linker. Although the cross-linking reaction was not effective, films presented antioxidant activity, a water vapor permeability similar to that of non-decolorized films, and other polysaccharides’ and mechanical properties that enable their application as packaging materials of low-water-content food products. Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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12 pages, 26320 KiB

Open AccessArticle

Effect of Cellulose Nanocrystal Addition on the Physicochemical Properties of Hydroxypropyl Guar-Based Intelligent Films

by Yahui Meng, Yunfeng Cao, Kaifeng Xiong, Li Ma, Wenyuan Zhu, Zhu Long and Cuihua Dong

Membranes 2021, 11(4), 242; https://doi.org/10.3390/membranes11040242 - 29 Mar 2021

Cited by 4 | Viewed by 2354

Abstract

As an important functional material in food industry, intelligent packaging films can bring great convenience for consumers in the field of food preservation and freshness detection. Herein, we fabricated pH-sensing films employing hydroxypropyl guar (HPG), 1-butyl-3-methylimidazolium chloride (BmimCl), and anthocyanin (Anth). Besides, the [...] Read more.

As an important functional material in food industry, intelligent packaging films can bring great convenience for consumers in the field of food preservation and freshness detection. Herein, we fabricated pH-sensing films employing hydroxypropyl guar (HPG), 1-butyl-3-methylimidazolium chloride (BmimCl), and anthocyanin (Anth). Besides, the effects of adding cellulose nanocrystals (CNC) into the composite films upon the films’ structures and physicochemical properties are elucidated. The addition of CNC promoted more compact film structures. Moreover, CNC dramatically improved several properties of the pH-sensing films, including the distinguishability of their color changes, sensitivity to pH, permeability to oxygen and water vapor, solvent resistance, durability, and low-temperature resistance. These results expand the application range of pH-sensing films containing CNC in the fields of food freshness detection and intelligent packaging. Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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25 pages, 5230 KiB

Open AccessArticle

Improvement of Barrier Properties of Biodegradable Polybutylene Succinate/Graphene Nanoplatelets Nanocomposites Prepared by Melt Process

by Raphaël Cosquer, Sébastien Pruvost and Fabrice Gouanvé

Membranes 2021, 11(2), 151; https://doi.org/10.3390/membranes11020151 - 22 Feb 2021

Cited by 25 | Viewed by 3643

Abstract

Polybutylene Succinate (PBS)/Graphene nanoplatelets (GnP) nanocomposites over a range of GnP from 0 to 1.35 wt.%. were prepared by a melt process. A mixture of individual graphene nanosheets and aggregates was obtained by the addition of GnP in the PBS matrix. The presence [...] Read more.

Polybutylene Succinate (PBS)/Graphene nanoplatelets (GnP) nanocomposites over a range of GnP from 0 to 1.35 wt.%. were prepared by a melt process. A mixture of individual graphene nanosheets and aggregates was obtained by the addition of GnP in the PBS matrix. The presence of these fillers did not significantly modify the morphology, crystalline microstructure of the matrix or its thermal stability. However, a slight reinforcement effect of PBS was reported in the presence of GnP. The water sorption isotherm modelling with Guggenheim, Andersen and De Boer (GAB) equation and Zimm-Lundberg theory allowed a phenomenological analysis at the molecular scale. The presence of GnP did not modify the water sorption capacity of the PBS matrix. From a kinetic point of view, a decrease of the diffusion coefficient with the increasing GnP content was obtained and was attributed to a tortuosity effect. The influence of water activity was discussed over a range of 0.5 to 1 and 0 to 0.9 for water and dioxygen permeability. Improvement of the barrier properties by 38% and 35% for water and dioxygen permeability respectively were obtained. Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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Review

Jump to: Editorial, Research

17 pages, 58221 KiB

Open AccessReview

Properties and Applications of Intelligent Packaging Indicators for Food Spoilage

by Yuchen Ma, Wei Yang, Yujie Xia, Wenshuang Xue, Haixia Wu, Zhanming Li, Fang Zhang, Bin Qiu and Caili Fu

Membranes 2022, 12(5), 477; https://doi.org/10.3390/membranes12050477 - 28 Apr 2022

Cited by 27 | Viewed by 9104

Abstract

Food packaging plays a vital role in the food supply chain by acting as an additional layer to protect against food contamination, but the main function of traditional conventional packaging is only to isolate food from the outside environment, and cannot provide related [...] Read more.

Food packaging plays a vital role in the food supply chain by acting as an additional layer to protect against food contamination, but the main function of traditional conventional packaging is only to isolate food from the outside environment, and cannot provide related information about food spoilage. Intelligent packaging can feel, inspect, and record external or internal changes in food products to provide further information about food quality. Importantly, intelligent packaging indicators will account for a significant proportion of the food industry’s production, with promising application potential. In this review, we mainly summarize and review the upcoming progress in the classification, preparation, and application of food packaging indicators. Equally, the feasibility of 3D printing in the preparation of intelligent food packaging indicators is also discussed in detail, as well as the limitations and future directions of smart food packaging. Taken together, the information supported in this paper provides new insights into monitoring food spoilage and food quality. Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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19 pages, 1930 KiB

Open AccessReview

Chitosan as a Coating for Biocontrol in Postharvest Products: A Bibliometric Review

by Ma de la Paz Salgado-Cruz, Julia Salgado-Cruz, Alitzel Belem García-Hernández, Georgina Calderón-Domínguez, Hortensia Gómez-Viquez, Rubén Oliver-Espinoza, María Carmen Fernández-Martínez and Jorge Yáñez-Fernández

Membranes 2021, 11(6), 421; https://doi.org/10.3390/membranes11060421 - 31 May 2021

Cited by 44 | Viewed by 6292

Abstract

The aim of this work was to carry out a systematic literature review focused on the scientific production, trends, and characteristics of a knowledge domain of high worldwide importance, namely, the use of chitosan as a coating for postharvest disease biocontrol in fruits [...] Read more.

The aim of this work was to carry out a systematic literature review focused on the scientific production, trends, and characteristics of a knowledge domain of high worldwide importance, namely, the use of chitosan as a coating for postharvest disease biocontrol in fruits and vegetables, which are generated mainly by fungi and bacteria such as Aspergillus niger, Rhizopus stolonifera, and Botrytis cinerea. For this, the analysis of 875 published documents in the Scopus database was performed for the years 2011 to 2021. The information of the keywords’ co-occurrence was visualized and studied using the free access VOSviewer software to show the trend of the topic in general. The study showed a research increase of the chitosan and nanoparticle chitosan coating applications to diminish the postharvest damage by microorganisms (fungi and bacteria), as well as the improvement of the shelf life and quality of the products. Full article

(This article belongs to the Special Issue Advances on Bio-Based Materials for Food Packaging Applications)

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