Development and Characterization of Commercial Biodegradable Film from PLA and Corn Starch for Fresh Produce Packaging

The Effect of Netting Bags on the Postharvest Quality, Bioactive and Nutritional Compounds, and the Spoilage Microorganisms Content of Bell Peppers

The packaging nets used for bell peppers act as a form of protection. However, the manufacturing is based on polymers that cause serious environmental problems. The effects of nets made of biodegradable materials, such as poly(lactic) acid (PLA), poly(butylene adipate-co-terephthalate) (PBAT), and cactus stem residues, were evaluated on four different colors of 'California Wonder' bell peppers stored over a 25-day storage period under controlled and ambient temperature conditions. Compared to commercial polyethylene nets, the bell peppers kept in the biodegradable nets did not show notable differences with respect to color, weight loss, total soluble solids, and titratable acidity. However, there were significant differences (p < 0.05) in terms of phenol content, carotenoids (orange bell peppers), anthocyanins, and vitamin C, with an overall tendency to show a higher content in those kept in PLA 60%/PBTA 40%/cactus stem flour 3% compared to commercial packaging. In addition, the same net notably reduced the development of bacteria, fungi, and yeasts during the storage of red, orange, and yellow bell peppers. As postharvest packaging for bell peppers, this net could be considered a viable option for the storage of this product.

Improving the Wet-Spinning and Drawing Processes of Poly(lactide)/Poly(ethylene furanoate) and Polylactide/Poly(dodecamethylene furanoate) Fiber Blends

This work aims to produce poly(lactic acid) (PLA)/poly(alkylene furanoate)s (PAF)s fiber blends for textile applications and evaluates their microstructural, chemical, thermal, and mechanical properties. The work focuses on two PAFs with very different alkyl chain lengths, i.e., poly(ethylene 2,5−furandicarboxylate) (PEF) and poly(dodecamethylene 2,5−furandicarboxylate) (PDoF), which were blended in solution at various concentrations (in the range 2.5–10 wt %) with PLA, wet spun, and subsequently drawn. Light optical micrographs highlight that PLA/PEF blends present large and concentrate PEF domains, whereas PLA/PDoF blends show small and homogeneously distributed PDoF domains. The blends appear to be immiscible, which is confirmed also by scanning electron microscopy (SEM), Fourier−Transform Infrared (FT−IR) spectroscopy, and differential scanning calorimetry (DSC). Thermogravimetric analysis (TGA) highlights that the addition of the PAFs improves the thermal stability of the fibers. The drawing process, which was carried out at 80 °C with a heat setting step at 95 °C and at three draw ratios, improves the mechanical properties of the fibers upon the addition of the PAFs. The results obtained in this study are promising and may serve as a basis for future investigations on these novel bio−based fiber blends, which can contribute to increase the environmental sustainability of industrial textiles.

Edible coating as postharvest management strategy for shelf-life extension of fresh tomato (Solanum lycopersicum L.): An overview

Tomato is considered as one of the most grown horticultural crops having a short shelf-life due to its climacteric nature of ripening, susceptibility to postharvest microbial decay, and mechanical damage, resulting in huge postharvest losses. Recently, the use of edible coatings has been seen as a promising environment friendly and sustainable technology for preserving the quality attributes and prolonging the shelf-life of tomato during storage. Although a lot of literature is available on the aspects of edible coating for fresh produce, especially stone and tropical fruits, but there is no dedicated comprehensive review that specifically addresses the requirements of edible coatings for whole fresh tomato. This review aims to provide the information about the desirable coating property requirements specific to tomato and summarizes or analyzes the recent studies conducted on the application of edible coating on tomato. The article also deals with recent trends on utilization of bioactive compounds as well as nanotechnological approaches for improving the performance and functionality of coating materials used for tomato. However, the edible coating technology for tomato is still at infancy state, and adoption of technology on a commercial scale requires economic viability and large-scale consumer acceptability.

Modern Biodegradable Plastics-Processing and Properties: Part I

This paper presents a characterization of a plastic extrusion process and the selected properties of three biodegradable plastic types, in comparison with LDPE (low-density polyethylene). The four plastics include: LDPE, commercial name Malen E FABS 23-D022; potato starch based plastic (TPS-P), BIOPLAST GF 106/02; corn starch based plastic (TPS-C), BioComp®BF 01HP; and a polylactic acid (polylactide) plastic (PLA), BioComp®BF 7210. Plastic films with determined geometric parameters (thickness of the foil layer and width of the flattened foil sleeve) were produced from these materials (at individually defined processing temperatures), using blown film extrusion, by applying different extrusion screw speeds. The produced plastic films were tested to determine the geometrical features, MFR (melt flow rate), blow-up ratio, draw down ratio, mass flow rate, and exit velocity. The tests were complemented by thermogravimetry, differential scanning calorimetry, and chemical structure analysis. It was found that the biodegradable films were extruded at higher rate and mass flow rate than LDPE; the lowest thermal stability was ascertained for the film samples extruded from TPS-C and TPS-P, and that all tested biodegradable plastics contained polyethylene.