Physical Performance of Biodegradable Films Intended for Antimicrobial Food Packaging (original) (raw)
Related papers
Engineering Properties of Polymeric-Based Antimicrobial Films for Food Packaging: A Review
Food Engineering Reviews, 2011
The concept of antimicrobial packaging has received great attention because of its potential to enhance food safety. Several studies have explored its applications and effectiveness to suppress pathogenic microorganisms. However, few studies have analyzed the alterations caused in the engineering properties of food-packaging polymers after the incorporation of antimicrobials. Such information is very important to understand the feasibility of producing antimicrobial packaging films on the industrial scale. This review explores the work done so far to evaluate how the incorporation of antimicrobial substances affects the properties of food-packaging systems. This article also emphasizes diffusion studies on antimicrobial substances through packaging films and the analytical solutions used to characterize this diffusion mechanism. Our review found that although the properties of packaging materials are altered by the addition of antimicrobials such as organic acids, enzymes, and bacteriocins, every packaging material is unique, and these effects cannot be generalized.
Materials
One of the major objectives of food industry is to develop low-cost biodegradable food packaging films with optimal physicochemical properties, allowing for their large-scale production and providing a variety of applications. To meet the expectations of food industry, we have fabricated a series of solution-cast films based on common biodegradable polysaccharides (starch, chitosan and alginate) to be used in food packaging applications. Selected biopolymers were modified by the addition of glycerol and oxidized sucrose (starch), glycerol (chitosan), and glycerol and calcium chloride (alginate), as well as being used to form blends (starch/chitosan and starch/alginate, respectively). A chestnut extract was used to provide antibacterial properties to the preformed materials. The results of our studies showed that each modification reduced the hydrophilic nature of the polymers, making them more suitable for food packaging applications. In addition, all films exhibited much higher bar...
Biodegradable Antimicrobial Food Packaging: Trends and Perspectives
Foods
This review presents a perspective on the research trends and solutions from recent years in the domain of antimicrobial packaging materials. The antibacterial, antifungal, and antioxidant activities can be induced by the main polymer used for packaging or by addition of various components from natural agents (bacteriocins, essential oils, natural extracts, etc.) to synthetic agents, both organic and inorganic (Ag, ZnO, TiO2 nanoparticles, synthetic antibiotics etc.). The general trend for the packaging evolution is from the inert and polluting plastic waste to the antimicrobial active, biodegradable or edible, biopolymer film packaging. Like in many domains this transition is an evolution rather than a revolution, and changes are coming in small steps. Changing the public perception and industry focus on the antimicrobial packaging solutions will enhance the shelf life and provide healthier food, thus diminishing the waste of agricultural resources, but will also reduce the plastic...
Journal of Food …, 2011
Significant interest has emerged in the introduction of food packaging materials manufactured from biodegradable polymers that have the potential to reduce the environmental impacts associated with conventional packaging materials. Current technologies in active packaging enable effective antimicrobial (AM) packaging films to be prepared from biodegradable materials that have been modified and/or blended with different compatible materials and/or plasticisers. A wide range of AM films prepared from modified biodegradable materials have the potential to be used for packaging of various food products. This review examines biodegradable polymers derived from polysaccharides and protein-based materials for their potential use in packaging systems designed for the protection of food products from microbial contamination. A comprehensive table that systematically analyses and categorizes much of the current literature in this area is included in the review.
Polymers, 2021
The principle of breathable food packaging is to provide the optimal number of pores to transfer a sufficient amount of fresh air into the packaging headspace. In this work, antimicrobial microporous eco-friendly polymeric membranes were developed for food packaging. Polylactic acid (PLA) and polycaprolactone (PCL) were chosen as the main packaging polymers for their biodegradability. To develop the microporous films, sodium chloride (NaCl) and polyethylene oxide (PEO) were used as porogenic agents and the membranes were prepared using solvent-casting techniques. The results showed that films with of 50% NaCl and 10% PEO by mass achieved the highest air permeability and oxygen transmission rate (O2TR) with PLA. Meanwhile, blends of 20% PLA and 80% PCL by mass showed the highest air permeability and O2TR at 100% NaCl composition. The microporous membranes were also coated with cinnamaldehyde, a natural antimicrobial ingredient, to avoid the transportation of pathogens through the mem...
Antimicrobial Food Packaging with Biodegradable Polymers and Bacteriocins
Molecules
Innovations in food and drink packaging result mainly from the needs and requirements of consumers, which are influenced by changing global trends. Antimicrobial and active packaging are at the forefront of current research and development for food packaging. One of the few natural polymers on the market with antimicrobial properties is biodegradable and biocompatible chitosan. It is formed as a result of chitin deacetylation. Due to these properties, the production of chitosan alone or a composite film based on chitosan is of great interest to scientists and industrialists from various fields. Chitosan films have the potential to be used as a packaging material to maintain the quality and microbiological safety of food. In addition, chitosan is widely used in antimicrobial films against a wide range of pathogenic and food spoilage microbes. Polylactic acid (PLA) is considered one of the most promising and environmentally friendly polymers due to its physical and chemical properties...
Biopolymer-based films as carriers of antimicrobial agents
Procedia Food Science, 2011
Films were prepared by incorporating different levels of antibacterial agents such as oregano oil, sodium lactate (NaL) and ε-polylysine (ε-PL) into sorbitol-plasticized whey protein isolate (WPI) films. The moisture uptake behaviour and the water vapour permeability (WVP) of the films were only affected by NaL, as the water sorption and permeability increased with addition of NaL into the protein matrix. An increase of the glass transition temperature of the sorbitol regions, as assessed by Dynamic Mechanical Thermal Analysis (DMTA), was caused by the addition of ε-PL, while incorporation of the oregano oil caused plasticization of the film that was depicted by a decrease in the transition temperature of the polymer-rich regions. On the other hand, incorporation of NaL into the films did not significantly alter their thermo-mechanical properties. However, the addition of NaL or ε-PL in the film forming solution resulted in a decline of maximum tensile strength (σ max ). Wrapping of beef cuts with the antimicrobial films resulted in a significant reduction of the bacterial population levels. The maximum specific growth rate (µ max ) of total flora (Total Viable Count, TVC) and pseudomonads was significantly reduced (P<0.05), with the use of antimicrobial films containing relatively high levels of oregano oil (1.5 % w/w in the film forming solution) or ε-PL (0.75 % w/w in the film forming solution), while the growth of Lactic Acid Bacteria (LAB) was completely inhibited.
2021
PVA Based Biodegradable Antimicrobial Films for Food Packaging ApplicationMolecular Labeling for Sustainability. Priyanka Prabhakar, Raj Kumar Sen, Dehipada Mondal, Chetna Dhand CSIR-Advanced Materials and Processes Research Institute, Hoshangabad Road, Bhopal, India-462026 2 Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India-201002 Email IDchetnachem24@gmail.com Food packaging is an important part of food products, to maintain the safety and quality of products to enhance their added value [1]. Packaging prevents food quality degradation caused by environmental factors and promotes effective distribution and utilization [2]. There has been a surge of interest in using biodegradable and antimicrobial materials in food packaging in recent years because environmental problems are increases day by day due to the widespread use of plastics. The primary purpose of packaging is to shield and preserve the food from contamination and protect it from food-borne pathogeni...
2017
To satisfy the need of developing eco-friendly flexible antimicrobial packaging film with minimum use of synthetic chemical ingredients, the present study examined the efficacy of citric acid (CA) as crosslinking agent and essential oils (EOs), viz., cinnamon essential oil (CEO) and oregano essential oil (OEO) as natural antimicrobials in corn starch-polyvinyl alcohol (CS-PVA) film. Compared to film prepared from filmogenic solution (FS) containing 75 kg CS+8.75 kg PVA+24.6 kg glycerol per m3 FS, film additionally containing CA at 0.07 kg/kg CS indicated 95% higher ultimate tensile strength (UTS) and 27% lower water vapor permeability (WVP). Film developed with incorporation of CEO and OEO at 1.875 m3 in 100 m3 FS (CS:PVA= 8.5:1) containing CA at 0.07 kg/kg CS exhibited antimicrobial action against Staphylococcus aureus. Added advantage was, both EOs could reduce WVP of film with no EO by about 50%, though CEO exhibited better antimicrobial action. Structural alteration in film matr...