A method for the rapid evaluation of leather biodegradability during the production phase

Eco-Friendly, Biodegradable Starch-Based Packaging Materials with Antioxidant Features

Due to the extensive application of petroleum-based plastics as packaging materials and problems related to their degradation/recycling, developing new solutions in the field of novel biopolymer-based materials has become imperative. Natural substitutes for synthetic polymers (starch, cellulose, chitosan) require modifications that enable their processing and provide them with additional properties (i.e., mechanical strength, controlled biodeterioration, antimicrobial and antioxidative activity). The antioxidant activity of natural packaging materials still requires further investigation. In this research paper, novel materials used for packaging perishable food susceptible to oxidizing agents were designed from potato starch (NS) reinforced with antioxidants such as dialdehyde starch (DS) and caffeic acid (CA)/quinic acid (QA). The use of spectroscopic techniques (ATR-FTIR, Raman) and X-ray diffraction allowed the examination of the chemical structure and arrangement of the blend and confirmed the component interactions. The film surface was examined by AFM. DS, functioning as a cross-linker, enhanced the film barrier as well as the mechanical and thermal properties, and it promoted starch amorphization when blended with other antioxidants. The antioxidant activity of caffeic acid was greater than that of quinic acid. Dialdehyde starch improves elasticity, whereas acids (particularly caffeic acid) influence film stiffness. A high susceptibility to biodegradation is valuable for potential eco-friendly packaging applications.

Innovative and environmentally safe composites based on starch modified with dialdehyde starch, caffeine, or ascorbic acid for applications in the food packaging industry

Biodegradable films based on starch modified with ascorbic acid or caffeine and dialdehyde starch (DS) were evaluated towards their applications in the food packaging industry. The morphology of the films surface was observed with SEM and AFM. The chemical structure was examined with ATR-FTIR spectroscopy and X-ray diffraction. The mechanical, thermal and barrier properties of the films were examined. The cross-linking and hydrophobic effect of dialdehyde starch on starch-based films was proven. Vitamin C addition prompts the crystalline structure formation and improves the hydrophilicity and antioxidant activity of the starch blends. Caffeine addition results in higher starch film hydrophobicity, whereas caffeine combined with DS reduces crystalline order in starch. Both caffeine and ascorbic acid incorporation influence the film stiffness, and dialdehyde starch causes an increase in brittleness. The high susceptibility to biodegradation and good antioxidant activity confirms the potential application of examined systems in the packaging industry.