Research

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17 pages, 2148 KiB

Open AccessArticle

Characterizing Mechanical, Heat Seal, and Gas Barrier Performance of Biodegradable Films to Determine Food Packaging Applications

by Bram Bamps, Rafael Moreno Macedo Guimaraes, Gwen Duijsters, Dries Hermans, Jan Vanminsel, Evelynn Vervoort, Mieke Buntinx and Roos Peeters

Polymers 2022, 14(13), 2569; https://doi.org/10.3390/polym14132569 - 24 Jun 2022

Cited by 6 | Viewed by 4049

Abstract

In an organic circular economy, biodegradable materials can be used as food packaging, and at end-of-life their carbon atoms can be recovered for soil enrichment after composting, so that new food or materials can be produced. Packaging functionality, such as mechanical, gas barrier, [...] Read more.

In an organic circular economy, biodegradable materials can be used as food packaging, and at end-of-life their carbon atoms can be recovered for soil enrichment after composting, so that new food or materials can be produced. Packaging functionality, such as mechanical, gas barrier, and heat-seal performance, of emerging biodegradable packaging, with a laminated, coated, monomaterial, and/or blended structure, is not yet well known in the food industry. This lack of knowledge, in addition to end-of-life concerns, high cost, and production limits is one of the main bottlenecks for broad implementation in the food industry. This study determines application areas of 10 films with a pragmatic approach based on an experimental broad characterization of packaging functionality. As a conclusion, the potential application of these materials is discussed with respect to industrial settings and food and consumer requirements, to support the implementation of commercially available, biodegradable, and, more specifically, compostable, materials for the identified food applications. Full article

(This article belongs to the Special Issue Biopolymers for Food Packaging Films and Coatings)

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21 pages, 5456 KiB

Open AccessArticle

Effect of PVOH/PLA + Wax Coatings on Physical and Functional Properties of Biodegradable Food Packaging Films

by Annalisa Apicella, Antonio Barbato, Emilia Garofalo, Loredana Incarnato and Paola Scarfato

Polymers 2022, 14(5), 935; https://doi.org/10.3390/polym14050935 - 25 Feb 2022

Cited by 11 | Viewed by 3438

Abstract

Biodegradable polymers suffer from inherent performance limitations that severely limit their practical application. Their functionalization by coating technology is a promising strategy to significantly improve their physical properties for food packaging. In this study, we investigated the double coating technique to produce multifunctional, [...] Read more.

Biodegradable polymers suffer from inherent performance limitations that severely limit their practical application. Their functionalization by coating technology is a promising strategy to significantly improve their physical properties for food packaging. In this study, we investigated the double coating technique to produce multifunctional, high barrier and heat-sealable biodegradable films. The systems consisted of a web layer, made of poly(lactide) (PLA) and poly(butylene-adipate-co-terephthalate) (PBAT), which was first coated with a poly(vinyl) alcohol based layer, providing high barrier, and then with a second layer of PLA + ethylene-bis-stereamide (EBS) wax (from 0 to 20%), to provide sealability and improve moisture resistance. The films were fully characterized in terms of chemical, thermal, morphological, surface and functional properties. The deposition of the PVOH coating alone, with a thickness of 5 μm, led to a decrease in the oxygen transmission rate from 2200 cm³/m² d bar, for the neat substrate (thickness of 22 μm), to 8.14 cm³/m² d bar (thickness of 27 μm). The deposition of the second PLA layer did not affect the barrier properties but provided heat sealability, with a maximum bonding strength equal to 6.53 N/25 mm. The EBS wax incorporation into the PLA slightly increased the surface hydrophobicity, since the water contact angle passed from 65.4°, for the neat polylactide layer, to 71° for the 20% wax concentration. With respect to the substrate, the double-coated films exhibited increased stiffness, with an elastic modulus ca. three times higher, and a reduced elongation at break, which, however still remained above 75%. Overall, the developed double-coated films exhibited performances comparable to those of the most common synthetic polymer films used in the packaging industry, underlining their suitability for the packaging of sensitive foods with high O₂-barrier requirements. Full article

(This article belongs to the Special Issue Biopolymers for Food Packaging Films and Coatings)

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13 pages, 1752 KiB

Open AccessArticle

Effect of Egg-Coating Material Properties by Blending Cassava Starch with Methyl Celluloses and Waxes on Egg Quality

by Pornchai Rachtanapun, Nattagarn Homsaard, Araya Kodsangma, Noppol Leksawasdi, Yuthana Phimolsiripol, Suphat Phongthai, Julaluk Khemacheewakul, Phisit Seesuriyachan, Thanongsak Chaiyaso, Suwit Chotinan, Pensak Jantrawut, Warintorn Ruksiriwanich, Sutee Wangtueai, Sarana Rose Sommano, Wirongrong Tongdeesoontorn and Kittisak Jantanasakulwong

Polymers 2021, 13(21), 3787; https://doi.org/10.3390/polym13213787 - 01 Nov 2021

Cited by 6 | Viewed by 3382

Abstract

An egg-coating material was developed to extend the shelf-life and freshness of eggs by blending cassava starch (CS) with gelling agents and waxes. The effects of the properties of this egg coating on egg quality were investigated. Hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), [...] Read more.

An egg-coating material was developed to extend the shelf-life and freshness of eggs by blending cassava starch (CS) with gelling agents and waxes. The effects of the properties of this egg coating on egg quality were investigated. Hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), beeswax, and paraffin wax were used. CS blended with low-molecular-weight paraffin (Paraffin(L)) and CMC coating material displayed a tensile strength of 4 MPa, 34% elongation at break, 0.0039 g day⁻¹ m⁻² water vapor permeability, and a water contact angle of 89° at 3 min. Eggs coated with CS/CMC/Paraffin(L) solutions had a Haugh unit value of 72 (AA grade) and exhibited a weight loss of 2.4% in 4 weeks. CMC improved the compatibility of CS and Paraffin(L). This improvement and the hydrophobicity of Paraffin(L) provided suitable mechanical and water-resistance properties to the coating material that helped to maintain the quality of the coated AA-grade eggs with low weight loss for 4 weeks. Full article

(This article belongs to the Special Issue Biopolymers for Food Packaging Films and Coatings)

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18 pages, 6404 KiB

Open AccessArticle

Modification of Poly(lactic acid) by the Plasticization for Application in the Packaging Industry

by Karolina Gzyra-Jagieła, Konrad Sulak, Zbigniew Draczyński, Stepan Podzimek, Stanisław Gałecki, Sylwia Jagodzińska and Dominik Borkowski

Polymers 2021, 13(21), 3651; https://doi.org/10.3390/polym13213651 - 23 Oct 2021

Cited by 16 | Viewed by 2925

Abstract

Plastic products, especially in the packaging industry, have become the main commodities penetrating virtually every aspect of our lives. Unfortunately, their omnipresence is not neutral to the natural environment. Pollution in the form of microplastics is a global problem. Therefore, green technologies that [...] Read more.

Plastic products, especially in the packaging industry, have become the main commodities penetrating virtually every aspect of our lives. Unfortunately, their omnipresence is not neutral to the natural environment. Pollution in the form of microplastics is a global problem. Therefore, green technologies that enter into the circular economy become an important topic. As part of the research work, the modification of poly(lactic acid) has been studied for use in the packaging industry. Due to its intrinsic rigidity, plasticizing substances had to be introduced in PLA in order to improve its plastic deformability. Both high-molecular compounds such as ethoxylated lauryl alcohol, block copolymer of ethylene oxide and propylene oxide, and ethoxylated stearic acid as well as low-molecular compounds such as di-2-ethylhexyl adipate, di-2-ethylhexyl sebacate, and triethyl citrate were used. The samples extruded from plasticized polymers were characterized using differential scanning calorimetry, thermal gravimetric analysis, and mechanical properties including Young’s modulus. The melt flow rate (MFR) and molar mass distribution were determined. For all modified samples the glass transition temperature, depending on the plasticizer used, was shifted towards lower values compared to the base polymer. The best result was obtained for di-2-ethylhexyl adipate (ADO) and di-2-ethylhexyl sebacate (SDO). The elongation at break increased significantly for ADO at about 21%. The highest elongation was obtained for SDO (about 35%), although it obtained a higher glass temperature. The degradation of the polymer was not observed for both plasticizers. For these plasticizers (ADO and SDO) it also lowered Young’s module by about 26%, and at the infrared spectrum deformation of peaks were observed, which may indicate the interaction of the ester carbonyl group of PLA with plasticizers. Therefore it can be concluded that they are good modifiers. The selected plasticizers that are used in the production of food contact materials, in particular in the production of PVC (polyvinyl chloride) food films, also exhibited great potential to be applied to PLA food films, and exhibit better properties than the citrate, which are indicated in many publications as PLA plasticizers. Full article

(This article belongs to the Special Issue Biopolymers for Food Packaging Films and Coatings)

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20 pages, 5546 KiB

Open AccessArticle

Development of Novel Thin Polycaprolactone (PCL)/Clay Nanocomposite Films with Antimicrobial Activity Promoted by the Study of Mechanical, Thermal, and Surface Properties

by Sylva Holešová, Karla Čech Barabaszová, Marianna Hundáková, Michaela Ščuková, Kamila Hrabovská, Kamil Joszko, Magdalena Antonowicz and Bożena Gzik-Zroska

Polymers 2021, 13(18), 3193; https://doi.org/10.3390/polym13183193 - 21 Sep 2021

Cited by 13 | Viewed by 3419

Abstract

Infection with pathogenic microorganisms is of great concern in many areas, especially in healthcare, but also in food packaging and storage, or in water purification systems. Antimicrobial polymer nanocomposites have gained great popularity in these areas. Therefore, this study focused on new approaches [...] Read more.

Infection with pathogenic microorganisms is of great concern in many areas, especially in healthcare, but also in food packaging and storage, or in water purification systems. Antimicrobial polymer nanocomposites have gained great popularity in these areas. Therefore, this study focused on new approaches to develop thin antimicrobial films based on biodegradable polycaprolactone (PCL) with clay mineral natural vermiculite as a carrier for antimicrobial compounds, where the active organic antimicrobial component is antifungal ciclopirox olamine (CPX). For possible synergistic effects, a sample in combination with the inorganic antimicrobial active ingredient zinc oxide was also prepared. The structures of all the prepared samples were studied by X-ray diffraction, FTIR analysis and, predominantly, by SEM. The very different structure properties of the prepared nanofillers had a fundamental influence on the final structural arrangement of thin PCL nanocomposite films as well as on their mechanical, thermal, and surface properties. As sample PCL/ZnOVER_CPX possessed the best results for antimicrobial activity against examined microbial strains, the synergic effect of CPX and ZnO combination on antimicrobial activity was proved, but on the other hand, its mechanical resistance was the lowest. Full article

(This article belongs to the Special Issue Biopolymers for Food Packaging Films and Coatings)

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16 pages, 2349 KiB

Open AccessArticle

Evaluation of Physical, Mechanical and Antibacterial Properties of Pinto Bean Starch-Polyvinyl Alcohol Biodegradable Films Reinforced with Cinnamon Essential Oil

by Ali Khazaei, Leila Nateghi, Nazanin Zand, Abdulrasoul Oromiehie and Farhad Garavand

Polymers 2021, 13(16), 2778; https://doi.org/10.3390/polym13162778 - 18 Aug 2021

Cited by 27 | Viewed by 2927

Abstract

In the present study, various blended films from polyvinyl alcohol (PVA) and pinto bean starch (PBS) were prepared and the selected film was used to fabricate an antimicrobial packaging film. Different essential oils (EOs) were also exposed to minimum inhibitory concentration (MIC) and [...] Read more.

In the present study, various blended films from polyvinyl alcohol (PVA) and pinto bean starch (PBS) were prepared and the selected film was used to fabricate an antimicrobial packaging film. Different essential oils (EOs) were also exposed to minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) tests to find the most efficient EO against a range of microorganisms. From the primary studies, the PVA:PBS (80:20) and cinnamon essential oil (CEO) were chosen. Afterward, the blend composite film reinforced by 1, 2, and 3% CEO and several, physical, mechanical, structural, and antimicrobial attributes were scrutinized. The results showed a significant modification of the barrier and mechanical properties of the selected blended films as a result of CEO addition. Scanning electron micrographs confirmed the incorporation and distribution of CEO within the film matrix. The X-ray diffraction (XRD) patterns and Fourier transform infrared (FTIR) spectra indicated the interaction of CEO and the PVA-PBS composite. The antibacterial of the tested bacteria showed a significant increase by increasing the CEO concentration within the control film. CEO-loaded films were more effective in controlling Gram-positive bacteria compared to Gram-negative bacteria. It can be concluded that PVA-PBS-CEO films are promising candidates to produce biodegradable functional films for food and biomedical applications. Full article

(This article belongs to the Special Issue Biopolymers for Food Packaging Films and Coatings)

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21 pages, 6078 KiB

Open AccessArticle

Development and Characterization of Yeast-Incorporated Antimicrobial Cellulose Biofilms for Edible Food Packaging Application

by Omar Mohammad Atta, Sehrish Manan, Abeer Ahmed Qaed Ahmed, Mohamed F. Awad, Mazhar Ul-Islam, Fazli Subhan, Muhammad Wajid Ullah and Guang Yang

Polymers 2021, 13(14), 2310; https://doi.org/10.3390/polym13142310 - 14 Jul 2021

Cited by 53 | Viewed by 5014

Abstract

The unique properties and advantages of edible films over conventional food packaging have led the way to their extensive exploration in recent years. Moreover, the incorporation of bioactive components during their production has further enhanced the intrinsic features of packaging materials. This study [...] Read more.

The unique properties and advantages of edible films over conventional food packaging have led the way to their extensive exploration in recent years. Moreover, the incorporation of bioactive components during their production has further enhanced the intrinsic features of packaging materials. This study was aimed to develop edible and bioactive food packaging films comprising yeast incorporated into bacterial cellulose (BC) in conjunction with carboxymethyl cellulose (CMC) and glycerol (Gly) to extend the shelf life of packaged food materials. First, yeast biomass and BC hydrogels were produced by Meyerozyma guilliermondii (MT502203.1) and Gluconacetobacter xylinus (ATCC53582), respectively, and then the films were developed ex situ by mixing 30 wt.% CMC, 30 wt.% Gly, 2 wt.% yeast dry biomass, and 2 wt.% BC slurry. FE-SEM observation showed the successful incorporation of Gly and yeast into the fibrous cellulose matrix. FTIR spectroscopy confirmed the development of composite films through chemical interaction between BC, CMC, Gly, and yeast. The developed BC/CMC/Gly/yeast composite films showed high water solubility (42.86%). The yeast-incorporated films showed antimicrobial activities against three microbial strains, including Escherichia coli, Pseudomonas aeruginosa, and Saccharomyces aureus, by producing clear inhibition zones of 16 mm, 10 mm, and 15 mm, respectively, after 24 h. Moreover, the films were non-toxic against NIH-3T3 fibroblast cells. Finally, the coating of oranges and tomatoes with BC/CMC/Gly/yeast composites enhanced the shelf life at different storage temperatures. The BC/CMC/Gly/yeast composite film-coated oranges and tomatoes demonstrated acceptable sensory features such as odor and color, not only at 6 °C but also at room temperature and further elevated temperatures at 30 °C and 40 °C for up to two weeks. The findings of this study indicate that the developed BC/CMC/Gly/yeast composite films could be used as edible packaging material with high nutritional value and distinctive properties related to the film component, which would provide protection to foods and extend their shelf life, and thus could find applications in the food industry. Full article

(This article belongs to the Special Issue Biopolymers for Food Packaging Films and Coatings)

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18 pages, 9094 KiB

Open AccessArticle

Development of Active Packaging to Extend the Shelf Life of Agaricus bisporus by Using Plasma Technology

by Chao-Kai Chang, Kuan-Chen Cheng, Chih-Yao Hou, Yi-Shan Wu and Chang-Wei Hsieh

Polymers 2021, 13(13), 2120; https://doi.org/10.3390/polym13132120 - 28 Jun 2021

Cited by 12 | Viewed by 2360

Abstract

In this study, a preservation package that can extend the shelf life of Agaricus bisporus was developed using plasma modification combined with low-density polyethylene (LDPE), collagen (COL), and carboxymethyl cellulose (CMC). Out results showed that the selectivity of LDPE to gas can be [...] Read more.

In this study, a preservation package that can extend the shelf life of Agaricus bisporus was developed using plasma modification combined with low-density polyethylene (LDPE), collagen (COL), and carboxymethyl cellulose (CMC). Out results showed that the selectivity of LDPE to gas can be controlled by plasma modification combined with coating of different concentrations of CMC and COL. Packaging test results applied to A. bisporus showed that 3% and 5% of CMC and COL did not significantly inhibit polyphenol oxidase and β-1,3-glucanase, indicating no significant effect on structural integrity and oxidative browning. The use of 0.5% and 1.0% CMC and COL can effectively inhibit the polyphenol oxidase and β-1,3-glucanase activity of A. bisporus, leading to improved effects in browning inhibition and structural integrity maintenance. P-1.0COL can effectively maintain gas composition in the package (carbon dioxide: 10–15% and oxygen: 8–15%) and catalase activity during storage, thereby reducing the oxidative damage caused by respiration of A. bisporus. The current study confirmed that the use of plasma modification technology combined with 1.0% COL can be used in preservation packaging by regulating the respiration of A. bisporus, thus extending its shelf life from 7 to 21 days. Full article

(This article belongs to the Special Issue Biopolymers for Food Packaging Films and Coatings)

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Review

Jump to: Research

21 pages, 13508 KiB

Open AccessReview

Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors

by Reza Abedi-Firoozjah, Shima Yousefi, Mahshid Heydari, Faezeh Seyedfatehi, Shima Jafarzadeh, Reza Mohammadi, Milad Rouhi and Farhad Garavand

Polymers 2022, 14(8), 1629; https://doi.org/10.3390/polym14081629 - 18 Apr 2022

Cited by 58 | Viewed by 13208

Abstract

Anthocyanins are excellent antioxidant/antimicrobial agents as well as pH-sensitive indicators that provide new prospects to foster innovative smart packaging systems due to their ability to improve food shelf life and detect physicochemical and biological changes in packaged food. Compared with anthocyanins from other [...] Read more.

Anthocyanins are excellent antioxidant/antimicrobial agents as well as pH-sensitive indicators that provide new prospects to foster innovative smart packaging systems due to their ability to improve food shelf life and detect physicochemical and biological changes in packaged food. Compared with anthocyanins from other natural sources, red cabbage anthocyanins (RCAs) are of great interest in food packaging because they represent an acceptable color spectrum over a broad range of pH values. The current review addressed the recent advances in the application of RCAs in smart bio-based food packaging systems and sensors. This review was prepared based on the scientific reports found on Web of Science, Scopus, and Google Scholar from February 2000 to February 2022. The studies showed that the incorporation of RCAs in different biopolymeric films could affect their physical, mechanical, thermal, and structural properties. Moreover, the use of RCAs as colorimetric pH-responsive agents can reliably monitor the qualitative properties of the packaged food products in a real-time assessment. Therefore, the development of smart biodegradable films using RCAs is a promising approach to the prospect of food packaging. Full article

(This article belongs to the Special Issue Biopolymers for Food Packaging Films and Coatings)

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36 pages, 1580 KiB

Open AccessEditor’s ChoiceReview

Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview

by Diako Khodaei, Carlos Álvarez and Anne Maria Mullen

Polymers 2021, 13(15), 2561; https://doi.org/10.3390/polym13152561 - 31 Jul 2021

Cited by 36 | Viewed by 9682

Abstract

Biodegradable polymers are non-toxic, environmentally friendly biopolymers with considerable mechanical and barrier properties that can be degraded in industrial or home composting conditions. These biopolymers can be generated from sustainable natural sources or from the agricultural and animal processing co-products and wastes. Animals [...] Read more.

Biodegradable polymers are non-toxic, environmentally friendly biopolymers with considerable mechanical and barrier properties that can be degraded in industrial or home composting conditions. These biopolymers can be generated from sustainable natural sources or from the agricultural and animal processing co-products and wastes. Animals processing co-products are low value, underutilized, non-meat components that are generally generated from meat processing or slaughterhouse such as hide, blood, some offal etc. These are often converted into low-value products such as animal feed or in some cases disposed of as waste. Collagen, gelatin, keratin, myofibrillar proteins, and chitosan are the major value-added biopolymers obtained from the processing of animal’s products. While these have many applications in food and pharmaceutical industries, a significant amount is underutilized and therefore hold potential for use in the generation of bioplastics. This review summarizes the research progress on the utilization of meat processing co-products to fabricate biodegradable polymers with the main focus on food industry applications. In addition, the factors affecting the application of biodegradable polymers in the packaging sector, their current industrial status, and regulations are also discussed. Full article

(This article belongs to the Special Issue Biopolymers for Food Packaging Films and Coatings)

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24 pages, 2069 KiB

Open AccessReview

Recent Applications of Biopolymers Derived from Fish Industry Waste in Food Packaging

by Francesca Lionetto and Carola Esposito Corcione

Polymers 2021, 13(14), 2337; https://doi.org/10.3390/polym13142337 - 16 Jul 2021

Cited by 51 | Viewed by 11600

Abstract

Fish waste is attracting growing interest as a new raw material for biopolymer production in different application fields, mainly in food packaging, with significant economic and environmental advantages. This review paper summarizes the recent advances in the valorization of fish waste for the [...] Read more.

Fish waste is attracting growing interest as a new raw material for biopolymer production in different application fields, mainly in food packaging, with significant economic and environmental advantages. This review paper summarizes the recent advances in the valorization of fish waste for the preparation of biopolymers for food packaging applications. The issues related to fishery industry waste and fish by-catch and the potential for re-using these by-products in a circular economy approach have been presented in detail. Then, all the biopolymer typologies derived from fish waste with potential applications in food packaging, such as muscle proteins, collagen, gelatin, chitin/chitosan, have been described. For each of them, the recent applications in food packaging, in the last five years, have been overviewed with an emphasis on smart packaging applications. Despite the huge industrial potential of fish industry by-products, most of the reviewed applications are still at lab-scale. Therefore, the technological challenges for a reliable exploitation and recovery of several potentially valuable molecules and the strategies to improve the barrier, mechanical and thermal performance of each kind of biopolymer have been analyzed. Full article

(This article belongs to the Special Issue Biopolymers for Food Packaging Films and Coatings)

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21 pages, 304 KiB

Open AccessReview

A Review of the Applications and Biodegradation of Polyhydroxyalkanoates and Poly(lactic acid) and Its Composites

by Jet Yin Boey, Lydia Mohamad, Yong Sen Khok, Guan Seng Tay and Siti Baidurah

Polymers 2021, 13(10), 1544; https://doi.org/10.3390/polym13101544 - 12 May 2021

Cited by 93 | Viewed by 7509

Abstract

Overconsumption of plastic goods and improper handling of petroleum-derived plastic waste have brought a plethora of negative impacts to the environment, ecosystem and human health due to its recalcitrance to degradation. These drawbacks become the main driving force behind finding biopolymers with the [...] Read more.

Overconsumption of plastic goods and improper handling of petroleum-derived plastic waste have brought a plethora of negative impacts to the environment, ecosystem and human health due to its recalcitrance to degradation. These drawbacks become the main driving force behind finding biopolymers with the degradable properties. With the advancement in biopolymer research, polyhydroxyalkanoate (PHA) and poly(lacyic acid) (PLA) and its composites have been alluded to as a potential alternative to replace the petrochemical counterpart. This review highlights the current synthesis process and application of PHAs and PLA and its composites for food packaging materials and coatings. These biopolymers can be further ameliorated to enhance their applicability and are discussed by including the current commercially available packaging products. Factors influencing biodegradation are outlined in the latter part of this review. The main aim of this review article is to organize the scattered available information on various aspects of PHAs and PLA, and its composites for packaging application purposes. It is evident from a literature survey of about 140 recently published papers from the past 15 years that PLA and PHA show excellent physical properties as potential food packaging materials. Full article

(This article belongs to the Special Issue Biopolymers for Food Packaging Films and Coatings)

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32 pages, 9456 KiB

Open AccessReview

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

by Arfat Anis, Kunal Pal and Saeed M. Al-Zahrani

Polymers 2021, 13(4), 575; https://doi.org/10.3390/polym13040575 - 14 Feb 2021

Cited by 57 | Viewed by 6758

Abstract

The wastage of food products is a major challenge for the food industry. In this regard, the use of edible films and coatings have gained much attention due to their ability to prevent the spoilage of the food products during handling, transport, and [...] Read more.

The wastage of food products is a major challenge for the food industry. In this regard, the use of edible films and coatings have gained much attention due to their ability to prevent the spoilage of the food products during handling, transport, and storage. This has effectively helped in extending the shelf-life of the food products. Among the various polymers, polysaccharides have been explored to develop edible films and coatings in the last decade. Such polymeric systems have shown great promise in microbial food safety applications. The inclusion of essential oils (EOs) within the polysaccharide matrices has further improved the functional properties of the edible films and coatings. The current review will discuss the different types of polysaccharides, EOs, methods of preparing edible films and coatings, and the characterization methods for the EO-loaded polysaccharide films. The mechanism of the antimicrobial activity of the EOs has also been discussed in brief. Full article

(This article belongs to the Special Issue Biopolymers for Food Packaging Films and Coatings)

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