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Brites P, Aguiar MIS, Gonçalves J, Ferreira P, Nunes C. Sustainable valorisation of bioactive molecules from rice husks through hydrothermal extraction for chitosan-based bioplastic production. Int J Biol Macromol 2024; 271:132489. [PMID: 38777004 DOI: 10.1016/j.ijbiomac.2024.132489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 05/13/2024] [Accepted: 05/16/2024] [Indexed: 05/25/2024]
Abstract
Rice husks are a low value byproduct, even though it possesses molecules with great potential, such as arabinoxylans, proteins, and silica. These molecules can be used to improve mechanical and physicochemical properties of materials for food packaging. In this work, hydrothermal treatment was used for a sustainable extraction of the valuable molecules present in rice husks. Various extraction temperatures (180, 200, and 220 °C) were performed targeting to extract fractions with distinct compositions. The water extract obtained at 220 °C demonstrated the highest extraction yield, 3 times superior to conventional hot water extraction. These extracts exhibited high content of proteins, phenolic compounds, and carbohydrates, particularly arabinoxylans. This extract was incorporated in chitosan-based films in different ratios, 1:0.1, 1:0.3, and 1:0.5 (chitosan:extract, w:v). The film with the lowest extract ratio presented the highest flexibility (higher elongation and lower Young's modulus) when compared to the pristine chitosan film. The antioxidant capacity was also increased, achieving an antioxidant capacity of >10-fold in comparison to control film. The results revealed that hydrothermal extraction emerges as an environmentally friendly and sustainable methodology for extracting valuable compounds from rice industry byproducts. This method exhibits significant potential to impart flexible and antioxidant properties to biobased materials.
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Affiliation(s)
- Paulo Brites
- CICECO - Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Mariana I S Aguiar
- Department of Chemistry, University of Aveiro, Campus de Santiago, 3810-193 Aveiro, Portugal
| | - Joana Gonçalves
- CICECO - Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Paula Ferreira
- CICECO - Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Cláudia Nunes
- CICECO - Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal.
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2
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Versino F, Ortega F, Monroy Y, Rivero S, López OV, García MA. Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations. Foods 2023; 12:foods12051057. [PMID: 36900574 PMCID: PMC10000825 DOI: 10.3390/foods12051057] [Citation(s) in RCA: 26] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/14/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023] Open
Abstract
Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Besides, changes in people's lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability.
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Affiliation(s)
- Florencia Versino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ingeniería, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
- Correspondence:
| | - Florencia Ortega
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Yuliana Monroy
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
| | - Sandra Rivero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
| | - Olivia Valeria López
- Planta Piloto de Ingeniería Química (PLAPIQUI), UNS-CONICET, Camino La Carrindanga km.7, Bahía Blanca 8000, Argentina
| | - María Alejandra García
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata 1900, Argentina
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Utilization of Food Waste and By-Products in the Fabrication of Active and Intelligent Packaging for Seafood and Meat Products. Foods 2023; 12:foods12030456. [PMID: 36765983 PMCID: PMC9914485 DOI: 10.3390/foods12030456] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/29/2022] [Accepted: 01/12/2023] [Indexed: 01/21/2023] Open
Abstract
Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manufacturing industries creates opportunities for the food packaging industry. These opportunities include the development of biodegradable plastics, functional compounds, active and intelligent packaging materials. However, the practicality, adaptability and relevance of up-scaling this lab-based research into an industrial scale are yet to be thoroughly examined. Therefore, in this review, recent research on the development of active and intelligent packaging materials, their applications on seafood and meat products, consumer acceptance, and recommendations to improve commercialization of these products were critically overviewed. This work addresses the challenges and potential in commercializing food waste and by-products for the food packaging industry. This information could be used as a guide for research on reducing food loss and waste while satisfying industrial demands.
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Effect of green coffee oil as a natural active emulsifying agent on the properties of corn starch-based films. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Ortega F, Versino F, López OV, García MA. Biobased composites from agro-industrial wastes and by-products. EMERGENT MATERIALS 2022; 5:873-921. [PMID: 34849454 PMCID: PMC8614084 DOI: 10.1007/s42247-021-00319-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Accepted: 10/14/2021] [Indexed: 05/09/2023]
Abstract
The greater awareness of non-renewable natural resources preservation needs has led to the development of more ecological high-performance polymeric materials with new functionalities. In this regard, biobased composites are considered interesting options, especially those obtained from agro-industrial wastes and by-products. These are low-cost raw materials derived from renewable sources, which are mostly biodegradable and would otherwise typically be discarded. In this review, recent and innovative academic studies on composites obtained from biopolymers, natural fillers and active agents, as well as green-synthesized nanoparticles are presented. An in-depth discussion of biobased composites structures, properties, manufacture, and life-cycle assessment (LCA) is provided along with a wide up-to-date overview of the most recent works in the field with appropriate references. Potential uses of biobased composites from agri-food residues such as active and intelligent food packaging, agricultural inputs, tissue engineering, among others are described, considering that the specific characteristics of these materials should match the proposed application.
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Affiliation(s)
- Florencia Ortega
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116 (1900), La Plata, Argentina
| | - Florencia Versino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116 (1900), La Plata, Argentina
| | - Olivia Valeria López
- Planta Piloto de Ingeniería Química (PLAPIQUI), UNS-CONICET, Camino La Carrindanga km.7 (8000), Bahía Blanca, Argentina
| | - María Alejandra García
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET-CICPBA, 47 y 116 (1900), La Plata, Argentina
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Petronilho S, Oliveira A, Domingues MR, Nunes FM, Coimbra MA, Gonçalves I. Hydrophobic Starch-Based Films Using Potato Washing Slurries and Spent Frying Oil. Foods 2021; 10:foods10122897. [PMID: 34945448 PMCID: PMC8700295 DOI: 10.3390/foods10122897] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/09/2021] [Accepted: 11/18/2021] [Indexed: 12/20/2022] Open
Abstract
Starch is a promising candidate for preparing biodegradable films with useful gas barriers and thermoplastic capabilities. However, these materials are hydrophilic and brittle, thus limiting their application range. To overcome these drawbacks, it has been hypothesized that starch can be hydrophobized and plasticized during the starch-based film production using a single-step approach and following transesterification principles. In this work, KOH powder and spent frying oil (SFO) were used as an alkaline catalyst and a source for triacylglycerides, respectively, to promote the modification of starch. Different ratios of SFO (w/w related to the dried starch weight) were tested. When compared to the neat films (without a catalyst and SFO), the incorporation of at least 15% SFO/KOH gave rise to transparent, hydrophobic (water contact angles of ca. 90∘), stretchable (ca. 20×), elastic (ca. 5×), and water tolerant starch-based films, contrary to the films produced without the catalyst. ATR-FTIR and 1H NMR revealed structural differences among the produced films, suggesting that starch was modified with the SFO-derived fatty acids. Therefore, adding KOH during the potato starch/spent frying oil-based film's production was determined to be a promising in situ strategy to develop starch-based materials with improved hydrophobicity and flexibility, while valorizing the potato chip industry's byproducts.
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Affiliation(s)
- Sílvia Petronilho
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (A.O.); (M.R.D.); (M.A.C.)
- Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal;
- Correspondence:
| | - André Oliveira
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (A.O.); (M.R.D.); (M.A.C.)
| | - M. Rosário Domingues
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (A.O.); (M.R.D.); (M.A.C.)
- Mass Spectrometry Centre, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
- CESAM, Centre for Environmental and Marine Studies, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Fernando M. Nunes
- Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal;
| | - Manuel A. Coimbra
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (A.O.); (M.R.D.); (M.A.C.)
| | - Idalina Gonçalves
- CICECO—Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal;
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8
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Ran R, Wang L, Su Y, He S, He B, Li C, Wang C, Liu Y, Chen S. Preparation of pH-indicator films based on soy protein isolate/bromothymol blue and methyl red for monitoring fresh-cut apple freshness. J Food Sci 2021; 86:4594-4610. [PMID: 34392537 DOI: 10.1111/1750-3841.15884] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 06/26/2021] [Accepted: 07/22/2021] [Indexed: 01/17/2023]
Abstract
Intelligent pH-indicator films based on soy protein isolate (SPI) were prepared using pH-sensitive dyes (bromothymol blue and methyl red). The addition of mixed indicators imparts pH-indicator films with an appreciable microstructure, acceptable water resistance, and favorable optical properties. The incorporation of the mixed indicators did not lead to significant improvement in the mechanical properties of films due to weak ionic cross-linking by hydrogen bonding between the SPI macromolecules and low-molecular-weight indicators. Fourier-transform infrared spectroscopy indicated hydrogen bond-mediated intermolecular interactions, and scanning electron microscopy showed that BB/MR were well dispersed in the SPI film. The indicator addition hindered the sorption and passage of water molecules. The water vapor permeability, moisture sorption, moisture content, and total soluble matter were 4.32 to 6.12 ×10-12 g·cm/cm2 ·s·Pa, 36.70% to 73.33%, 25.28% to 44.11%, and 8.21% to 25.56%, respectively. Also, the addition of indicators reduced UV light transmittance with minimal effect on the transparency of the film. The presence of indicators enhanced the pH sensitivity, seen as a visible color reaction at different pHs (total color difference, ΔE > 5). When the pH-indicator film containing 8 ml/100 ml final film emulsions was used to monitor the fresh-cut apple freshness, a green color for fresh status was observed, which turned blue after 60 h. Collectively, our findings suggested that indicator-containing SPI films have the potential for monitoring the freshness of fruits. PRACTICAL APPLICATION: pH-indicator films can help consumers to identify the freshness of packaged food by a change in the color of the packaging material, which is easily visible to the unaided eye without the need for opening the packaging. This protects consumers' interests.
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Affiliation(s)
- Ruimin Ran
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Luyao Wang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Yuhang Su
- School of Ocean Science and Biochemistry Engineering, Fujian Normal University Fuqing Branch, Fujian Province, Fuzhou, China
| | - Shujian He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Binbin He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Caixia Wang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
| | - Saiyan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan Province, China
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Morphological Changes and Component Characterization of Coffee Silverskin. Molecules 2021; 26:molecules26164914. [PMID: 34443501 PMCID: PMC8400691 DOI: 10.3390/molecules26164914] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 08/07/2021] [Accepted: 08/11/2021] [Indexed: 01/08/2023] Open
Abstract
Nuclear magnetic resonance (NMR) spectroscopy was used for the qualitative and quantitative analysis of aqueous extracts of unroasted and roasted coffee silverskin (CS). Twenty compounds were identified from 1D and 2D NMR spectra, including caffeine, chlorogenic acid (CGA), trigonelline, fructose, glucose, sucrose, etc. For the first time, the presence of trigonelline was detected in CS. Results of the quantitative analysis showed that the total amount of the main components after roasting was reduced by 45.6% compared with values before roasting. Sugars in the water extracts were the main components in CS, and fructose was the most abundant sugar, its relative content accounting for 38.7% and 38.4% in unroasted and roasted CS, respectively. Moreover, 1D NMR combined with 2D NMR technology shows application prospects in the rapid, non-destructive detection of CS. In addition, it was observed by optical microscopy and scanning electron microscopy (SEM) that the morphology of CS changed obviously before and after roasting.
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Oliveira G, Passos CP, Ferreira P, Coimbra MA, Gonçalves I. Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials. Foods 2021; 10:foods10030683. [PMID: 33806924 PMCID: PMC8005104 DOI: 10.3390/foods10030683] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/18/2021] [Accepted: 03/19/2021] [Indexed: 01/30/2023] Open
Abstract
The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds). All these fractions are simply discarded, despite their high potential value. Given their polysaccharide-rich composition, along with a significant number of other active biomolecules, coffee by-products are being considered for use in the production of plastics, in line with the notion of the circular economy. This review highlights the chemical composition of coffee by-products and their fractionation, evaluating their potential for use either as polymeric matrices or additives for developing plastic materials. Coffee by-product-derived molecules can confer antioxidant and antimicrobial activities upon plastic materials, as well as surface hydrophobicity, gas impermeability, and increased mechanical resistance, suitable for the development of active food packaging. Overall, this review aims to identify sustainable and eco-friendly strategies for valorizing coffee by-products while offering suitable raw materials for biodegradable plastic formulations, emphasizing their application in the food packaging sector.
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Affiliation(s)
- Gonçalo Oliveira
- CICECO–Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal; (G.O.); (P.F.)
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.P.P.); (M.A.C.)
| | - Cláudia P. Passos
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.P.P.); (M.A.C.)
| | - Paula Ferreira
- CICECO–Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal; (G.O.); (P.F.)
| | - Manuel A. Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.P.P.); (M.A.C.)
| | - Idalina Gonçalves
- CICECO–Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal; (G.O.); (P.F.)
- Correspondence:
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Preparation and Characterization of Biodegradable Composited Films Based on Potato Starch/Glycerol/Gelatin. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6633711] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The use of plastics is resisted worldwide. Therefore, finding alternatives to plastic packaging products is an urgent issue. This work was dedicated to the preparation of biodegradable composited films with potato starch, glycerol, and gelatin. The formulation of the biodegradable film was first optimized via response surface methodology combined with the multi-index comprehensive evaluation method that considered physical properties (thickness, water solution (WS), tensile strength (TS) and elongation at break (E%)) and barrier property (light transmittance (T%)). Results indicated that the optimal conditions were 2.5% starch, 2.0% glycerol, and 1.5% gelatin (based on water). The optimized film presented excellent properties with TS of 4.47 MPa, E% of 109.91%, WS of 43.64%, and T% of 41.21% at 500 nm, and the comprehensive evaluation score of the composite film was 28.68. Moreover, a model verification experiment was further conducted, which proved that the predicted value highly matched experimental values, indicting the credibility and accuracy of the model. The resulting films were further characterized on the basis of rheological measurements, Fourier transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). The rheological measurements proved that the film-forming solution exhibited low shear viscosity and non-Newtonian fluid behavior. FTIR and SEM revealed excellent compatibility among starch, glycerol, and gelatin. Hence, the resulting optimized film may be expected to provide theoretical basis and technical support for the food packing industry.
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