Active Packaging – Poly(Vinyl Alcohol) Films Enriched with Tomato By-Products Extract (original) (raw)

Multiple Response Optimization of Poly(vinyl alcohol)/Starch Based Bioactive Composite Films for Antimicrobial Packaging Applications

Journal of Polymers and the Environment, 2021

In this work, the incorporation of additives i.e. glycerol, citric acid and zinc oxide at four-levels into poly(vinyl alcohol)/starch (PSt) films containing extracted spent coffee ground (ex-SCG) was designed and optimized using Taguchi method combined with Grey relational analysis. Citric acid was the most significant parameter affecting the antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). Addition of glycerol in PSt films enhanced water resistance and biodegradability of the samples, but decreased their tensile strength and modulus values. The presence of ZnO increased the tensile strength of PSt films. The Grey relational analysis showed that the optimal mix proportion for PSt film could be achieved at 10 wt% glycerol, 45 wt% citric acid and 1 wt% ZnO. The PSt films based on the optimized mix proportion of additives were used as packaging for fresh cherry tomatoes. The films remarkably inhibited growth of bacteria and maintained freshness of the packaged cherry tomatoes. Based on the finding in this work, experimentally made PSt films could have a potential for food preservation and antimicrobial packaging applications to enhance the quality and to extend the shelf-life of fresh fruits and vegetables.

Antibacterial and Biodegradable Polysaccharide-Based Films for Food Packaging Applications: Comparative Study

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...

Methods of Incorporating Plant-Derived Bioactive Compounds into Films Made with Agro-Based Polymers for Application as Food Packaging: A Brief Review

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...

Physical Properties of Polyvinyl Alcohol/Chitosan Films with the Addition of Anthocyanin Extract from Butterfly Pea for Food Packaging Applications

Indonesian Journal of Chemistry

Composites of polyvinyl alcohol (PVA) and chitosan (CH) polymers, with the addition of anthocyanin (AN) obtained from the butterfly pea flower, were prepared using drop-casting. The composites were made by adding different concentrations of 5–40% anthocyanin with 5 wt.% PVA and 2 wt.% CH solutions (weight ratio of PVA/CH is 80:20). These polymers solution was mixed at 80 °C and dried using the drop-casting method at 25 °C for 48 h. The composites were characterized using a scanning electron microscope (SEM), Fourier-transform infrared (FTIR), ultraviolet-visible (UV–vis spectroscopy), contact angle, antibacterial properties, and food packaging applications. The morphology obtained using an SEM showed that the PVA/CH surface with AN and glycerol was smoother than that of PVA/CH. The increased absorption at a wavelength of 650–700 nm from UV-vis spectroscopy confirmed the success addition of AN. The contact angles of PVA/CH/AN and PVA/CH/GS/AN films were 15°–66°, which showed that the...

PVA/starch/propolis/anthocyanins rosemary extract composite films as active and intelligent food packaging materials

Journal of Food Safety, 2019

Active and intelligent food packaging films has taken more importance over conventional packaging. The aim of this study was to develop active and intelligent food packaging films based on biodegradable polymers like polyvinyl alcohol and starch, incorporated with natural additives, that is, propolis extract (PE) and Anthocyanin. Boric acid was used as a cross-linker. The results proved the compatibility of films mixture. The mechanical strength was also measured and highest value was achieved 6.1 MPa for films containing 20% PE. Moreover, the maximum zone of inhabitation, that is, 21 and 15 mm, was also achieved at same composition against Escherichia coli and methicillin-resistant Staphylococcus aureus, respectively. Furthermore, all films had shown great color response against different pH ranging from 2 to 14. Finally, food spoilage test was performed using pasteurized milk. Films responded visibly by changing color and protected milk from spoilage. Hence, formulated biodegradable active and intelligent films can be used as food packaging material.

Influence of boswellic acid on multifunctional properties of chitosan/poly (vinyl alcohol) films for active food packaging

International Journal of Biological Macromolecules, 2020

Present work aimed to develop active packaging films based on chitosan (CS), poly (vinyl alcohol) (PVA) and boswellic acid (BA), and to evaluate the effect of BA on multifunctional properties of CS/PVA (CPBA) active films. Different compositions of active packaging films were prepared by the solvent casting method. The results indicated that incorporation of BA enhanced the ultraviolet blocking, morphology, mechanical properties, water solubility and hydrophilicity of the CPBA active films. Significant improvement in the barriers properties of BA incorporated CPBA active films were observed. The microbiological screening has demonstrated the antimicrobial activity of the films against Escherichia coli, Staphylococcus aureus and Candida albicans. Furthermore, the prepared active films do not deteriorate the thermal properties after incorporation of BA. The overall migration values of the CPBA active films in contact with food simulants were within the permitted limits. The obtained results indicate that the CPBA active film may be a promising material for food packaging applications.

Water Sensitivity, Antimicrobial, and Physicochemical Analyses of Edible Films Based on HPMC and/or Chitosan

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.

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Food Frontiers, 2024

The inevitable drawbacks of petrochemical polymer-based packaging (e.g., extreme loss of fossil resources, excessive products' carbon footprint, and inordinate environmental pollution resulting from the accumulation of disposed nonbiodegradable plastic-based packages) have urged scientists to develop novel packaging materials from nature-inspired biopolymers. Due to their biodegradability, non-toxicity, filmforming ability, and barrier properties versus gasses/aroma, polysaccharides have been increasingly valued in developing food packaging materials at the lab or industrial scale. Nonetheless, these valuable biopolymers also suffer from some inherent deficiencies, that is, low resistance to water and poor mechanical attributes. Hitherto, tackling such bottlenecks via the modification of biopolymers through chemical/physical approaches and applying a combination of several biopolymers has been the main focus of numerous recent studies. In this context, the present article, for the first time, provides a comprehensive update on the most recent utilization of common polysaccharides (e.g., This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Fabrication of antibacterial chitosan-PVA blended film using electrospray technique for food packaging applications

International Journal of Biological Macromolecules, 2017

In this study, blended films from poly(vinyl alcohol) (PVA) containing chitosan (CS) were prepared via a simple solution casting and electrospraying method. The structures of the PVA-CS films were characterized by Fourier-transform infrared spectroscopy. The morphologies of the films were observed by scanning electron microscopy. The thermal properties of the PVA-CS films were examined by thermogravimetry. The effects of CS contents on the mechanical properties, oxygen permeability values, water vapor permeation levels, and antibacterial behaviors against Gram-negative (Escherichia coli) and Gram-positive (Staphylococcus aureus) strains were investigated. Compared to the pure PVA film, the PVA-CS films showed greater elongation at break, lower oxygen permeability, higher water barrier properties, and greater antibacterial activity, especially for the PVA:CS weight ratio of 75:25. The obtained results indicate the PVA-CS film may be a promising material for food packaging applications.