Condensation and moisture regulation in packaged fresh-cut iceberg lettuce

Exploring xylan removal via enzymatic post-treatment to tailor the properties of cellulose nanofibrils for packaging film applications

Hemicellulose plays a key role in both the production of cellulose nanofibrils (CNF) and their properties as suspensions and films. While the use of enzymatic and chemical pre-treatments for tailoring hemicellulose levels is well-established, post-treatment methods using enzymes remain relatively underexplored and hold significant promise for modifying CNF film properties. This study aimed to investigate the effects of enzymatic xylan removal on the properties of CNF film for packaging applications. The enzymatic post-treatment was carried out using an enzymatic cocktail enriched with endoxylanase (EX). The EX post-treated-CNFs were characterized by LALLS, XRD, and FEG-SEM, while their films were characterized in terms of physical, morphological, optical, thermal, mechanical, and barrier properties. Employing varying levels of EX facilitated the hydrolysis of 8 to 35 % of xylan, yielding CNFs with different xylan contents. Xylan was found to be vital for the stability of CNF suspensions, as its removal led to the agglomeration of nanofibrils. Nanostructures with preserved crystalline structures and different morphologies, including nanofibers, nanorods, and their hybrids were observed. The EX post-treatment contributed to a smoother film surface, improved thermostability, and better moisture barrier properties. However, as the xylan content decreased, the films became lighter (lower grammage), less strong, and more brittle. Thus, the enzymatic removal of xylan enabled the customization of CNF films' performance without affecting the inherent crystalline structure, resulting in materials with diverse functionalities that could be explored for use in packaging films.

Effect of Bay Leaves Essential Oil Concentration on the Properties of Biodegradable Carboxymethyl Cellulose-Based Edible Films

Films containing bay leaves essential oils (BEOs) were prepared and evaluated for edible packaging applications. The BEOs were extracted by the Soxhlet method, using ethanol or methanol as organic solvent. Then, films were prepared by “solvent casting” technique using carboxymethyl cellulose (CMC), with different concentrations for the as-obtained BEOs (from 1% to 30% wt.). The resulting films were characterized to evaluate their physical (thickness, moisture content, water solubility and water vapor permeability), optical (transparency and UV-light barrier), mechanical (tensile strength and elongation at break), antioxidant and antimicrobiological properties Attractive films were obtained for food active packaging applications, as they presented a high antioxidant activity (up to 99%) and total phenolic content, and good barrier properties against water vapor (50% improved of CMC) in the case of CMC-film containing 15% wt. ethanolic extract. Related to optical properties, UV-light barrier effect was increased (almost 100% of protection) avoiding typical lipids oxidation in food systems. High water solubility (93%) was also found, ensuring also their biodegradability. Moreover, it was demonstrated that developed films inhibit microorganisms’ growth (Escherichia coli and Candida glabrata), this avoiding an early food oxidation.