Mechanical,thermal and barrier properties of pectin/cellulose nanocrystal nanocomposite films and their effect on the storability of strawberries (Fragaria ananassa)

In this work, two formulations of pectin/cellulose nanocrystals/glycerol nanocomposites were employed as packaging to extend storage life of strawberries. The effects of incorporating cellulose nanocrystals extracted from bleached Kraft wood pulp on the mechanical, thermal, and barrier properties of pectin‐based nanocomposites were evaluated. Nanocomposite films with different filler levels of cellulose nanocrystals (1, 2, 4 and 8% w/w) were prepared by casting. Compared with the neat film of pectin, improvements in the mechanical properties of the nanocomposites were observed, but these films became fragile. To improve the film flexibility, glycerol was added as a plasticizer and then new variations in the mechanical, thermal, and barrier properties of these nanocomposites were evaluated. The effects of nanocomposite films on storability of strawberries were compared with Poly vinyl chloride packaging films. The Poly vinyl chloride film and the nanocomposites showed similar behavior regarding weight loss by the strawberries, especially in the initial days of storage. The results show that pectin/cellulose nanocrystals/glycerol nanocomposites could be considered as a viable packaging alternative for replaced the Poly vinyl cloride film. Copyright © 2015 John Wiley & Sons, Ltd.     

The morphological,mechanical, rheological,and thermal properties of PLA/PBAT blown films with chain extender

Biodegradable poly(lactic acid) (PLA)/poly(butylene adipate‐co‐terephthalate) (PBAT) blends and films were prepared using melt blending and blowing films technique in the presence of chain extender‐Joncryl ADR 4370F. The ADR contains epoxy functional groups and used as a compatibilizer. The morphological, mechanical, rheological, thermal, and crystalline properties of the PLA/PBAT/ADR blown films were studied. Scanning electron microscopy micrographs of the films revealed more ductile deformation with increasing PBAT content. The addition of PBAT enhanced the toughness of the PLA film. Tensile tests indicated that the elongation at break increased from 20.5% to 334.6% in the machine direction and from 7.1% to 715.9% in the transverse direction. The Young modulus increased from 2690.5 to 395.6 MPa in the machine direction and from 2623.5 to 154.0 MPa in the transverse direction. The sealing strength of 40/60/0.15 PLA/PBAT/ADR film was the highest among all the samples up to 9.4 N 15 mm⁻¹. These findings gave important implications for designing and manufacturing polymer packaging materials.     

New Polylactic Acid Composites for Packaging Applications: Mechanical Properties,Thermal Behavior,and Antimicrobial Activity

The interest in antimicrobial packaging materials based on polylactic acid (PLA) polymers has increased due to the need to improve food safety and environment quality and also to find alternatives to synthetic polymers made from petrochemicals. PLA films by addition of different fillers (grape wastes and celery fibers) were obtained. The mechanical, thermal, surface, and antimicrobial properties of the films were evaluated. The incorporation of inexpensive fillers into the PLA matrix could reduce costs and the studied formulations offer approaches to realize composites with high performances and antimicrobial response, suitable for film food-active packaging materials, especially by use of grape wastes.     

Carrageenan-Based Films Incorporated with Jaboticaba Peel Extract: An Innovative Material for Active Food Packaging

This research investigated the bioactive potential of jaboticaba peel extract (JPE) and proposed an innovative material for food packaging based on carrageenan films incorporated with JPE. The extract was obtained through microwave assisted extraction (MAE) according to central composite rotational design and the optimized conditions showed a combined antimicrobial and antioxidant actions when the extraction process is accomplished at 80 °C and 1 min. The carrageenan film incorporated with JPE was manageable, homogeneous and the presence of JPE into film increased the thickness and improved the light barrier of the film. The results of solubility and mechanical properties did not show significant differences. The benefit of using MAE to improve the recovery of bioactive compounds was demonstrated and the carrageenan film with JPE showed a great strategy to add additives into food packaging.     

Characterization of an antimicrobial poly(lactic acid) film prepared with poly(ε‐caprolactone) and thymol for active packaging

Antimicrobial active films based on poly(lactic acid) (PLA) were prepared with poly(ε‐caprolactone) (PCL) and thymol (0, 3, 6, 9, and 12 wt%) by solvent casting methods. The films were characterized by thermal, structural, mechanical, gas barrier, and antimicrobial properties. Scanning electron microscopy analysis revealed that the surface of film became rougher with certain porosity when thymol was incorporated into the PLA/PCL blends. Thymol acted as plasticizers, which reduce the intermolecular forces of polymer chains, thus improving the flexibility and extensibility of the films. The addition of PCL into the pure PLA film decreased the glass transition temperature of the films. The presence of thymol decreased the crystallinity of PLA phase, but did not affect the thermal stability of films. Water vapor barrier properties of films slightly decreased with the increase of thymol loading. The antimicrobial properties of thymol containing films showed a significant activity against Escherichia coli and Listeria monocytogenes. The results indicated the potential of PLA/PCL/thymol composites for applications in antimicrobial packaging. Copyright © 2014 John Wiley & Sons, Ltd.     

Effects of chain extender and uniaxial stretching on the properties of PLA/PPC/mica composites

Poly(lactic acid) (PLA)/poly(propylene carbonate) (PPC)/mica composites with different amount of chain extender (CE) were melt compounded and then processed via two routes (compression molding and uniaxial stretching) into sheets and films. The tensile, thermal, and oxygen barrier properties of all the samples were investigated. Tensile test showed that the tensile strength and elongation at break of all films were much higher than that of all sheets, especially for PLA/PPC/mica with 0.9‐wt% CE composite (CM₃(CE)_0.9) film. The crystallinity of all films increased significantly after uniaxial stretching of sheet samples. The Fourier transform infrared spectroscopy (FTIR) results proved the chemical reactions occurred between PLA/PPC and CE. Scanning electron microscope (SEM) analysis revealed that compatibility and interfacial adhesion of all samples were improved after adding mica and CE, and they were further enhanced after uniaxial stretching. The addition of CE was not favorable to improve the oxygen barrier performance of PLA/PPC/mica sheet samples. However, the oxygen barrier performance of film samples was significantly improved after uniaxial stretching. In particular, the CM₃(CE)_0.9 film had the lowest oxygen permeability coefficient (1.4 × 10^?15 cm³·cm/(cm²·s·Pa)), and this was the best oxygen barrier properties reported in the literature for PLA‐based composites, which was comparable with PA film. This study demonstrated the high efficiency of uniaxial stretching on improvement of properties of composites, which would promote the application of biodegradable polymers in oxygen sensitive food packaging.     

Preparation and characterization of edible films composed of Dioscorea opposita Thunb. mucilage and starch

With the goals of reducing negative environmental impacts and improving the novel food packaging industry, edible films composed of Chinese yam mucilage (DOM) and starch were prepared via a casting method. The films were characterized by analysing the physical, morphological, mechanical and barrier properties, performing a thermal analysis, and finally performing an acute toxicity analysis in rats that ingested the film-forming solutions. Four film samples (F1, F2, F3 and F4) were prepared to evaluate the effects of ultrasound and the addition of sodium carboxymethyl cellulose (CMC) on DOM. DOM films presented a compact and uniform structure without toxicological responses, and the optimal DOM film-forming solution contained 20.0% mucilage, 10.0% starch, 1.0% glycerol, and 2.0% CMC after a 1 h ultrasound treatment. The solubility, swelling degree and water vapour permeability (WVP) of DOM film were 41.11%, 95.03% and 55.30 g mm/m²·d·kPa, respectively. The functional groups analysed by FT-IR and thermal degradation were not affected by the different formulations. Therefore, the non-toxic and bio-degradable films prepared using DOM have the great potential to be used in applications in food packaging.     

A review of silver nanoparticles in food packaging technologies: Regulation,methods, properties,migration, and future challenges

The development of antimicrobial food packaging is needed for food preservation and quality maintenance. Silver nanoparticles (AgNPs) have been widely used as an antimicrobial agent in food packaging technologies. However, the risks associated with their potential migration into foods are a major concern. This paper comprehensively reviews the use of AgNPs in food packaging technologies. The application of AgNPs in food packaging technologies has been regulated by the United States Food and Drug Administration and the European Food Safety Authority. The addition of AgNPs into food packaging can improve their barrier, mechanical, and antibacterial properties, as well as maintain the quality of foods. Migration of AgNPs from food packaging into foods is still a concern as it has implications for human health associated with their toxicity properties. A study on the toxicological properties of AgNPs released from food packaging needs to be carried out intensively to ensure their safety before being widely implemented. Moreover, comprehensive economic evaluation to implement AgNPs in food packaging is needed as such a study is missing in the literature.     

ZnO/PBAT nanocomposite films: Investigation on the mechanical and biological activity for food packaging

Packaging of foods in high barrier materials is essential to attain food safety. Nanocomposite technology is leading in search of the earlier said kind of packaging materials. The role of zinc oxide (ZnO) loadings on poly(butylene adipate‐co‐terephthalate) (PBAT) structure were investigated, in addition to that packaging properties such as barrier, thermal, and mechanical properties were studied. Antimicrobial films are developed based on PBAT and ZnO nanoparticles. The nanocomposites exhibits a significant increase in the mechanical and thermal stability. The resulting PBAT/ZnO nanofilms show superior antimicrobial activity against Escherichia coli and Staphylococcus aureus. Copyright © 2016 John Wiley & Sons, Ltd.     

Effect of Curcumin Addition on the Properties of Biodegradable Pectin/Chitosan Films

A pectin/chitosan matrix-loaded curcumin film (PCCF) with a deep eutectic solvent (DES) as the solvent and plasticizer was prepared in this study. Different quantities of curcumin (identified as PCCF-0, PCCF-1, PCCF-2. PCCF-3) were loaded on the pectin/chitosan film in order to evaluate their effects on the film properties. Results showed that curcumin could interact with the pectin/chitosan matrix and form a complex three-dimensional network structure. PCCF could promote the thickness, tensile strength, thermal properties, antioxidant and antiseptic capacities, but deteriorate the light transmission and elongation at the same time. The addition of curcumin would change the color of the film, without significantly affecting the moisture content. The tensile strength of PCCF-3 reached the maximum value of 3.75 MPa, while the elongation decreased to 10%. Meanwhile, the water-resistance properties of PCCF-3 were significantly promoted by 8.6% compared with that of PCCF-0. Furthermore, PCCF showed remarkable sustained antioxidant activities in a dose-dependent manner. PCCF-3 could inhibit DPPH and ABTS free radicals by 58.66% and 29.07%, respectively. It also showed antiseptic capacity on fresh pork during storage. Therefore, curcumin addition could improve the barrier, mechanical, antioxidant and antiseptic properties of the polysaccharide-based film and PCCF has the potential to be used as a new kind of food packaging material in the food industry.     

Influence of SEBS-g-MA on morphology, mechanical, and thermal properties of PA6/PP/organoclay nanocomposites

Polyamide 6/polypropylene (PA6/PP = 70/30 parts) blends containing 4 phr (parts per hundred resin) of organically modified clay (organoclay) toughened with maleated styrene-ethylene-butylene-styrene (SEBS-g-MA) were prepared by melt compounding using co-rotating twin-screw extruder followed by injection molding. X-ray diffraction (XRD) and transmission electron microscope (TEM) were used to characterize the structure of the nanocomposites. The mechanical properties of the nanocomposites were determined by tensile, flexural, and notched Izod impact tests. The single edge notch three point bending test was used to evaluate the fracture toughness of SEBS-g-MA toughened PA6/PP nanocomposites. Thermal properties were studied by using thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). XRD and TEM results indicated the formation of the exfoliated structure for the PA6/PP/organoclay nanocomposites with and without SEBS-g-MA. With the exception of stiffness and strength, the addition of SEBS-g-MA into the PA6/PP/organoclay nanocomposites increased ductility, impact strength and fracture toughness. The elongation at break and fracture toughness of PA6/PP blends and nanocomposites were increased with increasing the testing speed, whereas tensile strength was decreased. The increase in ductility and fracture toughness at high testing speed could be attributed to the thermal blunting mechanism in front of crack tip. DSC results revealed that the presence of SEBS-g-MA had negligible effect on the melting and crystallization behavior of the PA6/PP/organoclay nanocomposites. TGA results showed that the incorporation of SEBS-g-MA increased the thermal stability of the nanocomposite.     

Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.     

Comparison of hydroxypropyl and carboxymethyl guar for the preparation of nanocellulose composite films

The gas barrier and mechanical properties are crucial parameters for packaging materials, and they are highly correlated to the molecular interactions in the polymer matrix. To improve these properties of TEMPO-oxidized cellulose nanofibers (TOCNs) composite films, we studied the effect using hydroxypropyl guar (HPG) or carboxymethyl guar (CMG) in the preparation of TOCN composite films, which were made by following the solution-casting method. The subsequent film characterizations were carried out by UV–Vis spectra, scanning electron microscopy, oxygen and water vapor permeability measurements, tensile and thermogravimetric analyses. SEM results showed that CMG-based films had denser structures than their HPG counterparts. Moreover, the improved hydrogen bonding of the CMG-based films was partially responsible for the improved gas barrier performance, tensile strength and thermal stability. These results support the conclusion that CMG had advantages over HPG when used in the preparation of TOCNs packaging composite films.     

添加剂对双向拉伸尼龙薄膜性能的影响

为提高双向拉伸尼龙薄膜的拉伸性能及薄膜性能,本文研究了不同成核剂、润滑剂及芳香尼龙对高黏度尼龙性能的影响.添加剂改性尼龙6后,冲击性能和断裂伸长率均有不同程度的提高,注塑样品表现为α晶型结构.尼龙6流延骤冷时形成不稳定的α晶型,经过双向拉伸后,转变为稳定的α晶型,在X射线衍射图谱中表现为较强的单峰.改性尼龙制备的双向拉伸薄膜具有较高的力学性能和较低的雾度,综合性能较好;润滑剂Incromold-T具有更好的综合效果.加入少量的半芳香尼龙MXD6,尼龙6结晶能力下降,薄膜光学性提高,但力学强度明显下降.     

Synthesis of a Novel Chitosan/Basil Oil Blend and Development of Novel Low Density Poly Ethylene/Chitosan/Basil Oil Active Packaging Films Following a Melt-Extrusion Process for Enhancing Chicken Breast Fillets Shelf-Life

An innovative process for the adsorption of the hydrophobic Basil-Oil (BO) into the hydrophilic food byproduct chitosan (CS) and the development of an advanced low-density polyethylene/chitosan/basil-oil (LDPE/CS_BO) active packaging film was investigated in this work. The idea of this study was the use of the BO as both a bioactive agent and a compatibilizer. The CS was modified to a CS_BO hydrophobic blend via a green evaporation/adsorption process. This blend was incorporated directly in the LDPE to produce films with advanced properties. All the obtained composite films exhibited improved packaging properties. The film with 10% CS_BO content exhibited the best packaging properties, i.e., 33.0% higher tensile stress, 31.0% higher water barrier, 54.3% higher oxygen barrier, and 12.3% higher antioxidant activity values compared to the corresponding values of the LDPE films. The lipid oxidation values of chicken breast fillets which were packaged under vacuum using this film were measured after seven and after fourteen days of storage. These values were found to be lower by around 41% and 45%, respectively, compared with the corresponding lipid oxidation values of pure LDPE film.     

Bioactive Pectin-Murta (Ugni molinae T.) Seed Extract Films Reinforced with Chitin Fibers

This study investigated the biocomposite pectin films enriched with murta (Ugni molinae T.) seed polyphenolic extract and reinforced by chitin nanofiber. The structural, morphological, mechanical, barrier, colorimetric, and antioxidant activity of films were evaluated. The obtained data clearly demonstrated that the addition of murta seed extract and the high load of chitin nanofibers (50%) provided more cohesive and dense morphology of films and improved the mechanical resistance and water vapor barrier in comparison to the control pectin film. The antioxidant activity ranged between 71% and 86%, depending on the film formulation and concentration of chitin nanofibers. The presented results highlight the potential use of chitin nanofibers and murta seed extract in the pectin matrix to be applied in functional food coatings and packaging, as a sustainable solution.     

Water vapour barrier performance of corn-zein coated polypropylene (PP) packaging films

The novel film structure of corn-zein coated on polypropylene (PP) synthetic film for packaging industry was developed to examine the feasibility of resulting coated films as an alternative water barrier performance for food packaging. The effects of coating formulation (solvent, corn-zein, plasticizer concentration and plasticizer type) on final properties of films were observed. Corn-zein is the most important protein of corn and has good film forming property. Composites structures of PP films coated with corn-zein were obtained through a simple solvent casting method. Polyethylene glycol (PEG) and glycerol (GLY) were used as plasticizer to increase film flexibility. Statistical analysis based on full factorial design was performed to observe coating formulation effects. The high water vapour barriers were obtained for films coated with coating formulation consisting of higher amounts of corn-zein plasticized by GLY. The lower glass transition temperatures (T _g) of films were obtained by plasticization of films and T _g decreased by increasing plasticizer content. The statistical analysis defined the key parameters of coating formulation that had major effects on the final properties of coated PP films as corn-zein, plasticizer concentration and plasticizer type. In conclusion, corn-zein coatings could have potential as an alternative to conventional synthetic polymers used in composite multilayer structures for food packaging applications.     

Ocimum basilicum seed mucilage reinforced with montmorillonite for preparation of bionanocomposite film for food packaging applications

Use of nanocomposites is a well-established approach in enhancing the mechanical and barrier properties of bionanocomposite film for food packaging applications. The seed mucilage of Ocimum basilicum was employed for the preparation of bionanocomposite films with montmorillonite (MMT) as nanofiller. The films were prepared by solvent-casting method at varied solution pH (1, 3, 5 and 9) and MMT loading (1%, 3%, 5%, 10%, 15% and 20%). The films were characterized for physical, mechanical and barrier properties in addition to microstructure and X-ray diffraction pattern. XRD analysis revealed the exfoliated dispersion of MMT at pH 9, confirming its effective interaction with the bionanocomposite film. Maximum film tensile strength was achieved at a lower MMT load of 5%. Water vapour permeability reduced with increase in MMT loading up to 5%, followed by an increase at higher MMT loadings. Film formed at pH 9 showed tensile strength of 17.3 ± 0.33 MPa and reduced water vapour permeability (WVP) of 0.21 g mm.m⁻².hr⁻¹.kPa⁻¹.     

Polyamide 11/poly(hydroxy amino ether) blends: Influence of the blend composition and morphology on the barrier and mechanical properties

A series of PA11/PHAE blends was prepared by melt mixing across the full composition range. Films were obtained for each composition by an extrusion-cast process keeping the same processing conditions. The blends exhibited a two phase morphology. PHAE-rich nodules surrounded by the PA11-rich matrix were observed for PA11 contents higher than 50 wt% in the blends. For lower PA11 weight amounts, PA11 became the dispersed phase and appeared as long fibrillar domains lying in the plane of the film. PA11/PHAE interactions were discussed from DSC and DMA analyses. The effects of the blend composition and morphology on mechanical properties in the linear range and on hydrogen barrier properties were investigated. Hydrogen permeability decreased with increasing amount of PHAE in the blends. A confrontation between the experimental permeability values and the theoretical ones calculated by taking account of the specific properties and morphology of the PA11- and PHAE-rich phases was carried out. In the films series under study, the improvement of hydrogen barrier properties was mainly related to the blend composition whereas a significant effect of the blend morphology was observed on mechanical properties in the rubbery state.     

Oxygen Barrier LDPE/LLDPE/Organoclay Nano-Composite Films for Food Packaging

Summary: This study intends to replace polyethylene multi-layer films used in food packaging industry with single-layer polyethylene nanocomposites films. Nanocomposites of LDPE/LLDPE/ montmorillonite organoclay were prepared by melt compounding in a twin extruder and then film blown to prepare thin films. LLDPE-g-MA was used as compatibilizer to achieve better interaction between the blend and organoclay. Various compositions of organoclay and compatibilizer were prepared. The structure of nanocomposites was characterized by XRD and TEM. Permeability properties were measured using a permeability measuring set-up and aspect ratio of the particles was evaluated using permeability data. The results showed that addition of organoclay even at low level (below 5 phr) had significant effect on barrier properties of the nanocomposites. Oxygen permeability decreased by 50% by adding only 3 phr of nanoclay into the blend. Crystalline structure of the nanocomposites was studied by DSC. Addition of clay also led to increase in melting point and somewhat decrease in the crystalline level. Given the fact that crystals are effectively non-permeable, the concomitant reduction in crystallinity of the blend with decrease in permeability suggests that barrier properties arise from tortuousity of nanoparticles in the blend.