Development of Chitosan/Whey Protein Hydrolysate Composite Films for Food Packaging Application (original) (raw)
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The recent sharp increase of sensitivity towards environmental issues arising from plastic packaging has boosted interest towards alternative sustainable packaging materials. This new trend promotes the industrial exploitation of knowledge on chitosan-based films. Chitosan has been extensively investigated and used due to its unique biological and functional properties. However, inherent drawbacks including low mechanical properties and high sensitivity to humidity represent major limitations to its industrial applications, including food packaging. In the present study, the scientific literature of the last five years has been extensively reviewed (source: Web of Science) addressing chitosan-based films for their potential application in the food packaging industry. The contribution summarizes the various strategies adopted to overcome inherent drawbacks and improve the properties of chitosan-based films, with special regards for blending with natural and synthetic biopolymers.
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, for his guidance, constant supervision and support. I am grateful to him for having believed in my research capabilities and providing me with the utmost independence at work during my research programme. His unbeatable perfection and patience have made him a great scientist and a thorough human being. All my respects are due to this wonderful person. I wish to record my thanks to Padmashree Dr. V. Prakash, Director, CFTRI, Mysore, for providing with an opportunity to utilize the facilities in the Institute and his keen interest in the subject of study. I thank Dr. S.G. Bhat, Head, Department of Biochemistry and Nutrition. CFTRI, for his support and cooperation during the course of this study. My sincere thanks to Dr. P.V. Salimath for his constant encouragement throughout my stay at CFTRI. My lab was truly a home. The members of Carbo-Group are specially thanked for never letting me feel in solitude. Dr. G. MuraliKrishna's company and help will be an asset in my career. I am ever grateful to them.
Polymers, 2020
Plastic, usually derived from non-renewable sources, is among the most used materials in food packaging. Despite its barrier properties, plastic packaging has a recycling rate below the ideal and its accumulation in the environment leads to environmental issues. One of the solutions approached to minimize this impact is the development of food packaging materials made from polymers from renewable sources that, in addition to being biodegradable, can also be edible. Different biopolymers from agricultural renewable sources such as gelatin, whey protein, starch, chitosan, alginate and pectin, among other, have been analyzed for the development of biodegradable films. Moreover, these films can serve as vehicles for transporting bioactive compounds, extending their applicability as bioactive, edible, compostable and biodegradable films. Biopolymer films incorporated with plant-derived bioactive compounds have become an interesting area of research. The interaction between environment-fr...
Journal of Agricultural and Food Chemistry, 2007
Several properties of chitosan films associated or not with hydroxypropylmethylcellulose polymer (HPMC) and HPMC films incorporating or not nisin and/or milk fat were studied. Nisin addition at a level of 250 µg mL -1 and likewise chitosan at 1% (w/v) concentration were efficient for total inhibiting Aspergillus niger and Kocuria rhizophila food deterioration microorganisms. HPMC and chitosan films were transparent, whereas nisin and/or fat incorporation induced a 2-fold lightness parameter increase and, consequently, involved more white films. Measurements of tensile strength, as well as ultimate elongation, showed that chitosan and HPMC initial films were elastic and flexible. High thermal treatments and additive incorporation induced less elastic and more plastic films. Water vapor transmission as far as total water desorption rates suggested that chitosan films were slightly sensitive to water. Water transfer was decreased by <60% as compared with other biopolymer films. Regarding its hydrophobic property, the capacity of fat to improve film water barrier was very limited. . Thanks are extended to the Rhônes-Alpes region (France) for financial support.