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Andze L, Skute M, Zoldners J, Andzs M, Sirmulis G, Irbe I, Milbreta U, Dabolina I, Filipova I. Enhancing Paper Packaging's Wet Strength Using the Synergy between Chitosan and Nanofibrillated Cellulose Additives. Polymers (Basel) 2024; 16:227. [PMID: 38257026 PMCID: PMC10819968 DOI: 10.3390/polym16020227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 12/29/2023] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
The demand for eco-friendly packaging materials has urged researchers to look for alternatives to petroleum-based polymers. In this regard, paper-based products have turned out to be a promising choice; however, their weak resistance to water has limited their application. The use of various additives to enhance paper's moisture resistance is a common practice. However, considering the growing global agenda for sustainable development, the search for new bio-based paper additives has become increasingly important. This study investigated the potential synergistic impact of the addition of nanofibrillated cellulose (NFC) and chitosan additives (CHIT) to different fiber combinations to improve paper's properties, in particular, their wet strength. The efficacy of the additive application order was examined and was found to be crucial in achieving the desired outcomes. The results showed that incorporating CHIT after NFC enhanced the paper's tensile and burst indicators, as well as the paper stretch in the dry state, by 35-70%, 35-55%, and 20-35%, respectively. In addition, the tensile index and stretch in the wet state improved 9-13 times and 2.5-5.5 times over, respectively. The air permeability decreased 2.5-12 times over. These findings demonstrate that the sequential addition of the NFC and CHIT additives yield a greater enhancement of paper's properties than using each additive separately.
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Affiliation(s)
- Laura Andze
- Latvian State Institute of Wood Chemistry, Dzerbenes Street 27, LV-1006 Riga, Latvia; (M.S.); (J.Z.); (M.A.); (I.I.); (U.M.); (I.F.)
| | - Marite Skute
- Latvian State Institute of Wood Chemistry, Dzerbenes Street 27, LV-1006 Riga, Latvia; (M.S.); (J.Z.); (M.A.); (I.I.); (U.M.); (I.F.)
| | - Juris Zoldners
- Latvian State Institute of Wood Chemistry, Dzerbenes Street 27, LV-1006 Riga, Latvia; (M.S.); (J.Z.); (M.A.); (I.I.); (U.M.); (I.F.)
| | - Martins Andzs
- Latvian State Institute of Wood Chemistry, Dzerbenes Street 27, LV-1006 Riga, Latvia; (M.S.); (J.Z.); (M.A.); (I.I.); (U.M.); (I.F.)
- Ltd. V.L.T., Murmuizas Street 11a, LV-4201 Valmiera, Latvia;
| | - Gatis Sirmulis
- Ltd. V.L.T., Murmuizas Street 11a, LV-4201 Valmiera, Latvia;
| | - Ilze Irbe
- Latvian State Institute of Wood Chemistry, Dzerbenes Street 27, LV-1006 Riga, Latvia; (M.S.); (J.Z.); (M.A.); (I.I.); (U.M.); (I.F.)
| | - Ulla Milbreta
- Latvian State Institute of Wood Chemistry, Dzerbenes Street 27, LV-1006 Riga, Latvia; (M.S.); (J.Z.); (M.A.); (I.I.); (U.M.); (I.F.)
- Faculty of Natural Science and Technology, Riga Technical University, 6A Kipsalas Street, LV-1048 Riga, Latvia
| | - Inga Dabolina
- Personal Protective Equipment Laboratory, Riga Technical University, Kipsalas 6B-242, LV-1048 Riga, Latvia;
| | - Inese Filipova
- Latvian State Institute of Wood Chemistry, Dzerbenes Street 27, LV-1006 Riga, Latvia; (M.S.); (J.Z.); (M.A.); (I.I.); (U.M.); (I.F.)
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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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