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.     

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.     

Development of Ginkgo (Ginkgo biloba) Nut Starch Films Containing Cinnamon (Cinnamomum zeylanicum) Leaf Essential Oil

There have been many studies on the development biodegradable films using starch isolated from various food sources as a substitute for synthetic plastic packaging films. In this study, starch was extracted from ginkgo (Ginkgo biloba) nuts, which were mainly discarded and considered an environment hazard. The prepared starch (GBS) was then used for the preparation of antioxidant films by incorporating various amounts of cinnamon (Cinnamomum zeylanicum) essential oil (CZEO), which provides antioxidant activity. The prepared GBS films with CZEO were characterized by measuring physical, optical, and thermal properties, along with antioxidant activity (ABTS, DPPH, and FRAP) measurements. With the increasing amount of CZEO, the flexibility and antioxidant activities of the GBS films increased proportionally, whereas the tensile strength of the films decreased. The added CZEO also increased the water vapor permeability of the GBS films, and the microstructure of the GBS films was homogeneous overall. Therefore, the obtained results indicate that the developed GBS films containing CZEO are applicable as antioxidant food packaging.     

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.     

大米淀粉膜的制备及其性能

大米淀粉颗粒粒径较小且均匀,在水中有较好的分散性,具有良好的成膜性并且可以在自然中降解,在食品包装、医用敷料及化妆品行业中有着广泛的应用。以大米淀粉为原料,NaOH为糊化剂,甘油为增塑剂,柠檬酸为交联剂和pH调节剂,采用流延法制备了淀粉膜。通过对淀粉颗粒的形貌观察及糊化温度、淀粉溶液的表观粘度及pH值测定、淀粉膜的力学性能、透光率及承载甘草酸二钾释放性能等的测定,研究了大米淀粉的糊化条件,柠檬酸、淀粉和甘油质量分数对淀粉膜性质的影响以及承载物质的释放情况。结果表明,大米淀粉呈光滑的多边形颗粒,直径为5~8 μm,在偏光显微镜下呈现马耳他十字结构,糊化温度范围为82.5~100.8 ℃。柠檬酸在淀粉成膜过程中会与淀粉分子相互作用,同时能够调节溶液的pH值以适应人体皮肤。淀粉质量分数越高,淀粉膜断裂伸长率越低,拉伸强度越高;甘油质量分数越高,淀粉膜断裂伸长率越高,拉伸强度越低。在甘油质量分数为3.0%时淀粉膜透光率最佳,结晶度最低。制备的淀粉膜能够承载且能高效释放抗炎物质甘草酸二钾,在护肤领域具有广泛的应用前景。     

Modification of mechanical and thermal property of chitosan–starch blend films

Chitosan–starch blend films (thickness 0.2 mm) of different composition were prepared by casting and their mechanical properties were studied. To improve the properties of chitosan–starch films, glycerol and mustard oil of different composition were used. Chitosan–starch films, incorporated with glycerol and mustard oil, were further modified with monomer 2-hydroxyethyl methacrylate (HEMA) using gamma radiation. The modified films showed improvement in both tensile strength and elongation at break than the pure chitosan–starch films. Water uptake of the films reduced significantly than the pure chitosan–starch film. Thermo gravimetric analysis (TGA) and dynamic mechanical analysis (DMA) showed that the modified films experience less thermal degradation than the pure films. Scanning electron microscopy (SEM) and FTIR were used to investigate the morphology and molecular interaction of the blend film, respectively.     

Monomer and Radiation-Mediated Sago Starch Blend Film: Mechanical and Thermal Property Optimization

Bio-blend films were prepared with sago starch and N-vinyl-2-pyrrolidone (NVP) by the casting method, varying the concentrations of sago starch (100 to 93%) and NVP (0 to 7%). The formulations were designated as F1 (starch 100%), F2 (starch 97%), F3 (starch 95%), and F4 (starch 97%). The highest tensile strength (TS), tensile modulus (TM), and elongation at break (Eb%) were found correspondingly to be 30.47 MPa, 407.74 MPa, and 8.25% for the F3 formulation. Gamma radiation was applied to films to modify their performance through grafting and cross-linking. The highest TS, TM, and Eb% were found at 500 krad dose and they were 38.12 MPa, 481.00 MPa, and 9.78%, respectively for F3 formulation. The water uptake nature and thermal properties of the treated and untreated films were also investigated.     

Synthesis,Characterization, and Optimization Studies of Starch/Chicken Gelatin Composites for Food-Packaging Applications

The indiscriminate use of plastic in food packaging contributes significantly to environmental pollution, promoting the search for more eco-friendly alternatives for the food industry. This work studied five formulations (T1–T5) of biodegradable cassava starch/gelatin films. The results showed the presence of the starch/gelatin functional groups by FT-IR spectroscopy. Differential scanning calorimetry (DSC) showed a thermal reinforcement after increasing the amount of gelatin in the formulations, which increased the crystallization temperature (Tc) from 190 °C for the starch-only film (T1) to 206 °C for the film with 50/50 starch/gelatin (T3). It also exhibited a homogeneous surface morphology, as evidenced by scanning electron microscopy (SEM). However, an excess of gelatin showed low compatibility with starch in the 25/75 starch/gelatin film (T4), evidenced by the low Tc definition and very rough and fractured surface morphology. Increasing gelatin ratio also significantly increased the strain (from 2.9 ± 0.5% for T1 to 285.1 ± 10.0% for T5) while decreasing the tensile strength (from 14.6 ± 0.5 MPa for T1 to 1.5 ± 0.3 MPa for T5). Water vapor permeability (WVP) increased, and water solubility (WS) also decreased with gelatin mass rising in the composites. On the other hand, opacity did not vary significantly due to the films’ cassava starch and gelatin ratio. Finally, optimizing the mechanical and water barrier properties resulted in a mass ratio of 53/47 cassava starch/gelatin as the most appropriate for their application in food packaging, indicating their usefulness in the food-packaging industry.     

Response surface methodology (RSM) of chicken skin gelatin based composite films with rice starch and curcumin incorporation

This study aims to optimize the formulation of composite films based on chicken skin gelatin with incorporation of rice starch (10–20%, w/w) and curcumin (0.03–0.10%, w/v). The effect of their interaction on film's tensile strength (TS), elongation at break (EAB), water vapor permeability (WVP) and antioxidant properties (DPPH%) were investigated using a response surface methodology-central composite design (RSM-CCD). The optimized film formulation was further validated to indicate the validity of the prediction model. The optimum conditions of the film were selected with incorporation of rice starch at 20% (w/w) and curcumin at 0.03% (w/v). The optimized film formulation has revealed better mechanical properties with low WVP value and good antioxidant activity. The results showed that optimized composite films formulation based on chicken skin gelatin with the incorporation of rice starch and curcumin has proving good validation of model prediction and can be effectively utilized in food packaging industry.     

Fabrication and mechanical characterization of biodegradable and synthetic polymeric films: Effect of gamma radiation

Chitosan (1 wt%, in 2% aqueous acetic acid solution) and starch (1 wt%, in deionised water) were dissolved and mixed in different proportions (20–80 wt% chitosan) then films were prepared by casting. Tensile strength and elongation at break of the 50% chitosan containing starch-based films were found to be 47 MPa and 16%, respectively. It was revealed that with the increase of chitosan in starch, the values of TS improved significantly. Monomer, 2-butane diol-diacrylate (BDDA) was added into the film forming solutions (50% starch-based), then casted films. The BDDA containing films were irradiated under gamma radiation (5–25 kGy) and it was found that strength of the films improved significantly. On the other hand, synthetic petroleum-based polymeric films (polycaprolactone, polyethylene and polypropylene) were prepared by compression moulding. Mechanical and barrier properties of the films were evaluated. The gamma irradiated (25 kGy) films showed higher strength and better barrier properties.     

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.     

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.     

Crystallinity and dimensional stability of biaxial oriented poly(lactic acid) films

Transparent biaxial oriented poly(lactic acid) (BOPLA) films with improved dimensional stability were successfully prepared by controlling the crystallization of poly(lactic acid) (PLA). The crystalline morphology of PLA films can be manipulated by changing certain processing parameters, such as stretch ratio, heat setting temperatures, and heat setting time. Optical and mechanical properties as well as dimensional stability of the resulting polymer films are governed by their crystallinity and crystalline morphology. Crystallization behavior and kinetics of PLA, therefore, were investigated using wide angle X-ray diffraction (WAXD), small angle X-ray scattering (SAXS), and differential scanning calorimetry (DSC) techniques. Mechanical properties and the dimensional stability of the biaxial oriented PLA films were obtained and correlated with their processing conditions. Poly(lactic acid) films prepared by melt extrusion methods have great potential for food packaging, shrink labeling and protective film applications. However, shrinkage at elevated processing temperature should be minimized to avoid puckering of the polymer film. Shrinkage of less than 2% was achieved for a BOPLA film stretched 300% in both directions at 75 °C and then annealed at 160 °C for 30 s. Fabrication, properties, and potential applications of a series of biodegradable films will be described.     

Mechanical and thermal properties of irradiated films based on Tilapia (Oreochromis niloticus) proteins

Proteins are considered potential material in natural films as alternative to traditional packaging. When gamma radiation is applied to protein film forming solution it resulted in an improvement in mechanical properties of whey protein films. The objective of this work was the characterization of mechanical and thermal properties of irradiated films based on muscle proteins from Nile Tilapia (Oreochromis niloticus). The films were prepared according to a casting technique with two levels of plasticizer: 25% and 45% glycerol and irradiated in electron accelerator type Radiation Dynamics, 0.550 MeV at dose range from 0 to 200 kGy. Thermal properties and mechanical properties were determined using a differential scanning calorimeter and a texture analyzer, respectively. Radiation from electron beam caused a slightly increase on its tensile strength characteristic at 100 kGy, while elongation value at this dose had no reduction.     

Eco-friendly synthesis, characterization and properties of a sodium carboxymethyl cellulose/graphene oxide nanocomposite film

A previously unreported nanocomposite (CMC/GO) high-performance film was prepared by a simple solution mixing-evaporation method. The structure, thermal stability, and mechanical properties of the composite films were investigated by wide-angle X-ray diffraction, Fourier transform infrared spectroscopy, Raman spectroscopy, scanning electron microscopy, thermogravimetry analysis, and mechanical testing. The results obtained from these different studies revealed that CMC and graphene oxide were able to form a homogeneous mixture. Compared with pure CMC, the tensile strength and Young’s modulus of the graphene-based materials were improved significantly upon incorporation of 1 wt% graphene oxide by 67 ± 6 % and 148 ± 5 %, respectively. In addition, the DMA composite films also showed a high storage modulus up to 250 °C.     

Mechanical and anti-pathogenic characterization of starch-based materials

Food products are susceptible to the growth of pathogenic microbes, such as Escherichia coli. Smart packaging is an effective non-invasive route to reducing food pathogens. Some lactic acid bacteria such as Lactobacillus plantarum inhibit the growth of pathogens. We report here the incorporation of L. plantarum within a starch matrix using sucrose as a protectant and glycerol as a plasticizer. The anti-pathogenic and mechanical characteristics of the films produced were tested. The properties of the films varied depending on their composition, with tensile strengths ranging from 6.8 – 8.7 MPa and maximum tensile stress relaxation from 4 – 13%. Antimicrobial activity (agar disk diffusion) assays showed that films incorporating L. plantarum inhibited E. coli moderately, and when assisted with starch-degrading α-amylase, E. coli growth was reduced significantly. These findings demonstrate the potential of this natural anti-pathogenic film to be applied as an edible coating for food and as a second layer with traditional synthetic thermoplastics to improve food shelf-life.     

Thermal study and solubility tests of films based on amaranth flour starch–protein hydrolysate

The study deals with the effect of chemical and physical modifications on thermal properties and solubility properties of films based on amaranth flour starch–protein hydrolysate. Biodegradable and edible films were prepared by casting a 25% (w/w) solution of hydrolysate containing 20% glycerol and various additions of dialdehyde starch (0, 1 and 5%). After thermal exposure of films at 65 and 95 °C (for 6 and 48 h), thermal properties of films were studied employing differential scanning calorimetry and thermogravimetric analysis. Film solubility tests were performed in an aqueous environment at 25 °C. Chemical and physical modifications of films markedly affect their thermal properties and solubility.     

Biodegradable biocompatible xyloglucan films for various applications

Polysaccharides are known for their film-forming properties which have been intensively investigated for food and non-food applications. Here we have developed a xyloglucan transparent film for various applications especially in controlled release of drugs and cosmetics. The present study evaluated the properties of the composite films of xyloglucan, chitosan and rice starch obtained by the casting/solvent evaporation method. Xyloglucan chitosan blend film shows better mechanical properties. Hydrophobicity and crystallinity of xyloglucan film was increased by blending with chitosan. This was confirmed by X-ray diffraction studies and contact angle measurements. Scanning electron microscopic observations indicated that the xyloglucan chitosan blend films were smooth and homogenous. Thermogravimetric and differential scannining calorimetric analysis showed a high thermal stability and melting temperature of xyloglucan chitosan film compared with others. The swelling properties of the xyloglucan chitosan blend film, studied as a function of pH showed that the sorption ability of the blend film was high at a pH 7.4. This indicates its controlled release property at that pH. Controlled drug release property of the film was studied by using streptomycin as a model drug.     

Effect of Bee Pollen on the Mechanical and Thermal Properties of Starch Films

The use of casein, starch and bee pollen as biodegradable materials has been promise. The objective of this work was the development and characterization of films containing casein, pollen and starch. The films were obtained by casting process and the solvent evaporation was performed at 40 °C/24 h. The films characterization was carried out by microscopy, thermal analysis, opacity test, mechanical properties and barrier methods. The starch films presented heterogeneous on microscopy analysis. The thermal behaviors of pollen films were similar. The formulation containing only pollen 3% was unable to form film. The introduction of pollen in starch film formulation improved the mechanical characteristic and thermal stability of films.     

Preparation of LDPE-acetylated/butyrylated starch blend blow films and characterization

Development of modified plastics has been studied through the LDPE-acylated starch blend films to examine the effect of different acyl groups and degrees of substitution(DS) on properties of films.Corn starch was modified with acetyl and butyryl groups and films were prepared by blending acylated starch with low density polyethylene(LDPE).Systematic studies were done to observe the effect of acyl groups,DS and starch concentration on the properties and biodegradability of the blend films.It was observed that blend films containing 5% acetylated and butyrylated starches of high DS(2.5,1.7) maintained 75% and 83% of tensile strength of LDPE films.Thermal analysis results indicated that acetylated and butyrylated starch blend films decomposed at 370 °C and 389 °C which were higher than the decomposition temperature of native starch film(349 °C).Scanning electron micrographs of blend films containing high DS acylated starch showed well dispersed starch particles due to improvement in dispersion between starch and LDPE.Water absorption capacity of high DS acetylated and butyrylated starch blend films(4.18% and 3.76%,respectively) was lower than that of native starch films(5%).This study has an advantage because of blown films prepared can be integrated with the present manufacturing systems without any other requirement.