1
|
Zhang W, Khan A, Ezati P, Priyadarshi R, Sani MA, Rathod NB, Goksen G, Rhim JW. Advances in sustainable food packaging applications of chitosan/polyvinyl alcohol blend films. Food Chem 2024; 443:138506. [PMID: 38306905 DOI: 10.1016/j.foodchem.2024.138506] [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: 09/11/2023] [Revised: 12/19/2023] [Accepted: 01/17/2024] [Indexed: 02/04/2024]
Abstract
Researchers are addressing environmental concerns related to petroleum-based plastic packaging by exploring biopolymers from natural sources, chemical synthesis, and microbial fermentation. Despite the potential of individual biopolymers, they often exhibit limitations like low water resistance and poor mechanical properties. Blending polymers emerges as a promising strategy to overcome these challenges, creating films with enhanced performance. This review focuses on recent advancements in chitosan/polyvinyl alcohol (PVA) blend food packaging films. It covers molecular structure, properties, strategies for performance improvement, and applications in food preservation. The blend's excellent compatibility and intermolecular interactions make it a promising candidate for biodegradable films. Future research should explore large-scale thermoplastic technologies and investigate the incorporation of additives like natural extracts and nanoparticles to enhance film properties. Chitosan/PVA blend films offer a sustainable alternative to petroleum-based plastic packaging, with potential applications in practical food preservation.
Collapse
Affiliation(s)
- Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Ajahar Khan
- BioNanocomposite Research Center and Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Parya Ezati
- Department of Food Science, University of Guelph, ON N1G2W1, Canada
| | - Ruchir Priyadarshi
- BioNanocomposite Research Center and Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Nikheel Bhojraj Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, PG Institute of Post Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra State 402 116, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences, Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Jong-Whan Rhim
- BioNanocomposite Research Center and Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea.
| |
Collapse
|
2
|
Lusiana RA, Nuryanto R, Dayanti D, Khabibi, Wijayati N, Sasongko NA, Wijaya AR. Synthesis and characterization of chitosan/polyvinyl alcohol immersed in sodium hydroxide thin film as a heterogeneous catalyst in biodiesel production. Int J Biol Macromol 2023; 251:126378. [PMID: 37595724 DOI: 10.1016/j.ijbiomac.2023.126378] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 07/10/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
Abstract
Biodiesel is a potential renewable energy source that can be used to replace fossil fuels because of its low toxicity, biodegradability, and renewability. However, biodiesel production requires long reaction times. Hence, a catalyst is needed to speed up the reaction and optimize production conditions. CS/PVA thin film catalyst immersed in NaOH has intriguing catalytic properties that can improve biodiesel conversion efficiency. In this paper, a series of chitosan/polyvinyl alcohol‑sodium hydroxide (CS/PVA-NaOH) thin films have been prepared as heterogeneous catalysts in biodiesel production. According to the FTIR spectra data, It shows that the vibrational frequency of the hydroxyl group (-OH) shifted from 3271 cm-1 to 3290 cm-1, indicating the hydrogen bond interaction between chitosan and PVA. Water uptake (45.42-218.64 %), swelling (120.63-142.99 %), porosity (62.67-243.43 %), and the durability of the thin film at pH conditions of 5-11 have been found to be the physicochemical characteristics of blended Chitosan/PVA (4/1; 3/2; 2.5/2.5; 2/3; 1/4 (v/v)). The optimal conditions for producing biodiesel were found to be around 65 °C for 90 min with an oil: methanol molar ratio of 1:7. By using a heterogeneous catalyst of CS/PVA-NaOH, the conversion efficiency from oil to biodiesel was achieved at around 95.39-99.52 %.
Collapse
Affiliation(s)
- Retno Ariadi Lusiana
- Department of Chemistry, Faculty of Science and Mathematics, Diponegoro University, 50275 Semarang, Indonesia.
| | - Rahmad Nuryanto
- Department of Chemistry, Faculty of Science and Mathematics, Diponegoro University, 50275 Semarang, Indonesia
| | - Dilla Dayanti
- Department of Chemistry, Faculty of Science and Mathematics, Diponegoro University, 50275 Semarang, Indonesia
| | - Khabibi
- Department of Chemistry, Faculty of Science and Mathematics, Diponegoro University, 50275 Semarang, Indonesia
| | - Nanik Wijayati
- Department of Chemistry, Semarang State University, 50229 Semarang, Indonesia
| | - Nurwarrohman Andre Sasongko
- Department of Chemistry, Faculty of Science and Mathematics, Diponegoro University, 50275 Semarang, Indonesia; Department of Chemistry, Pukyong National University, 608-737 Busan, Republic of Korea.
| | | |
Collapse
|
3
|
Fernandez CM, Alves J, Gaspar PD, Lima TM, Silva PD. Innovative processes in smart packaging. A systematic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:986-1003. [PMID: 35279845 DOI: 10.1002/jsfa.11863] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 01/26/2022] [Accepted: 03/13/2022] [Indexed: 05/15/2023]
Abstract
Smart packaging provides one possible solution that could reduce greenhouse gas emissions. In comparison with traditional packaging, which aims to extend the product's useful life and to facilitate transport and marketing, smart packaging allows increased efficiency, for example by ensuring authenticity and traceability from the product's origin, preventing fraud and theft, and improving security. Consequently, it may help to reduce pollution, food losses, and waste associated with the food supply chain. However, some questions must be answered to fully understand the advantages and limitations of its use. What are the most suitable smart packaging technologies for use in agro-industrial subsectors such as meat, dairy, fruits, and vegetables, bakery, and pastry? What are the opportunities from a perspective of life extension, process optimization, traceability, product quality, and safety? What are the future challenges? An up-to-date, systematic review was conducted of literature relevant to the application of indicator technologies, sensors, and data carriers in smart packaging, to answer these questions. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Carlos M Fernandez
- Department of Electromechanical Engineering, University of Beira Interior, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
| | - Joel Alves
- Department of Electromechanical Engineering, University of Beira Interior, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
| | - Pedro Dinis Gaspar
- Department of Electromechanical Engineering, University of Beira Interior, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
| | - Tânia M Lima
- Department of Electromechanical Engineering, University of Beira Interior, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
| | - Pedro D Silva
- Department of Electromechanical Engineering, University of Beira Interior, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
- C-MAST - Center for Mechanical and Aerospace Science and Technologies, Rua Marquês de D'Ávila e Bolama, Covilhã, Portugal
| |
Collapse
|
4
|
Alias A, Wan MK, Sarbon N. Emerging materials and technologies of multi-layer film for food packaging application: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108875] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
5
|
Mi T, Zhang X, Liu P, Gao W, Li J, Xu N, Yuan C, Cui B. Ultrasonication effects on physicochemical properties of biopolymer-based films: A comprehensive review. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34872394 DOI: 10.1080/10408398.2021.2012420] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Biopolymeric films manufactured from materials such as starch, cellulose, protein, chitosan, gelatin, and polyvinyl alcohol are widely applied due to their complete biodegradability. While biopolymer-based films exhibit good gas barriers and optical properties when used in packaging, poor moisture resistance and mechanical properties limit their further application. Ultrasonication is a promising, effective technology for resolving these shortcomings, with its high efficiency, environmentally friendly nature, and safety. This review briefly introduces basic ultrasonication principles and their main effects on mechanical properties, transparency, color, microstructure, water vapor permeability, and oxygen resistance. We also describe the thermal performance of biopolymeric films. While ultrasonication has many positive effects on the physicochemical properties of biopolymeric films, many factors influence their behavior during film preparation, including power density, amplitude, treatment time, frequency, and the inherent properties of the source materials. This review focuses on biopolymers as film-forming materials and comprehensively discusses the promotional effects of ultrasonication on their physicochemical properties.
Collapse
Affiliation(s)
- Tongtong Mi
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,Faculty of Agricultural and Veterinary Sciences, Liaocheng Vocational and Technical College, Liaocheng, Shandong, China
| | - Xiaolei Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Jianpeng Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Nuo Xu
- School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China.,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| |
Collapse
|
6
|
Qiu K, Anselmo AC. Enhanced Storage of Anaerobic Bacteria through Polymeric Encapsulation. ACS APPLIED MATERIALS & INTERFACES 2021; 13:46282-46290. [PMID: 34558893 DOI: 10.1021/acsami.1c11785] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Live microbes such as lactobacilli have long been used as probiotic supplements and, more recently, have been explored as live biotherapeutic products with the potential to treat a range of conditions. Among these microbes is a category of anaerobes that possess therapeutic potential while exhibiting unique oxygen sensitivity and thus requiring careful considerations in the formulation and storage processes. Existing microbial formulation development has focused on facultative anaerobes with natural oxygen tolerance; a few strategies have been reported for anaerobes with demonstrated oxygen intolerance, warranting novel approaches toward addressing the challenges for these oxygen-sensitive anaerobes. Here, we develop a polymeric encapsulation system for the formulation and storage of Bifidobacterium adolescentis (B. adolescentis), a model anaerobe that loses viability in aerobic incubation at 37 °C within 1 day. We discover that this strain remains viable under aerobic conditions for 14 days at 4 °C, enabling formulation development such as solution casting and air drying in an aerobic environment. Next, through a systematic selection of polymer encapsulants and excipients, we show that encapsulation with poly(vinyl alcohol) (PVA) acts as an oxygen barrier and facilitates long-term storage of B. adolescentis, which is partially attributed to reduced generation of reactive oxygen species. Lastly, PVA-based formulations can produce oral capsule-loaded films and edible gummy bears, demonstrating its compatibility with both pharmaceutical and food dosage forms.
Collapse
Affiliation(s)
- Kunyu Qiu
- Division of Pharmacoengineering and Molecular Pharmaceutics, Eshelman School of Pharmacy, The University of North Carolina at Chapel Hill, Chapel Hill, North Carolina 27599, United States
| | - Aaron C Anselmo
- Division of Pharmacoengineering and Molecular Pharmaceutics, Eshelman School of Pharmacy, The University of North Carolina at Chapel Hill, Chapel Hill, North Carolina 27599, United States
| |
Collapse
|
7
|
Development of chitosan/cycloolefin copolymer and chitosan/polycaprolactone active bilayer films incorporated with grape seed extract and carvacrol. JOURNAL OF POLYMER RESEARCH 2021. [DOI: 10.1007/s10965-021-02685-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
8
|
Sameen DE, Ahmed S, Lu R, Li R, Dai J, Qin W, Zhang Q, Li S, Liu Y. Electrospun nanofibers food packaging: trends and applications in food systems. Crit Rev Food Sci Nutr 2021; 62:6238-6251. [PMID: 33724097 DOI: 10.1080/10408398.2021.1899128] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Food safety is a bottleneck problem. In order to provide information about advanced and unique food packaging technique, this study summarized the advancements of electrospinning technique. Food packaging is a multidisciplinary area involving food science, food engineering, food chemistry, and food microbiology, and the interest in maintaining the freshness and quality of foods has grown considerably. For this purpose, electrospinning technology has gained much attention due to its unique functions and superior processing. Sudden advancements of electrospinning have been rapidly incorporated into research. This review summarized some latest information about food packaging and different materials used for the packaging of various foods such as fruits, vegetables, meat, and processed items. Also, the use of electrospinning and materials used for the formation of nanofibers are discussed in detail. However, in food industry, the application of electrospun nanofibers is still in its infancy. In this study, different parameters, structures of nanofibers, features and fundamental properties are described briefly, while polymers fabricated through electrospinning with advances in food packaging films are described in detail. Moreover, this comprehensive review focuses on the polymers used for the electrospinning of nanofibers as packaging films and their applications for variety of foods. This will be a valuable source of information for researchers studying various polymers for electrospinning for application in the food packaging industry.
Collapse
Affiliation(s)
- Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Rui Lu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Rui Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China.,California Nano Systems Institute, University of California, Los Angeles, CA, USA
| |
Collapse
|
9
|
Nilsen‐Nygaard J, Fernández EN, Radusin T, Rotabakk BT, Sarfraz J, Sharmin N, Sivertsvik M, Sone I, Pettersen MK. Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies. Compr Rev Food Sci Food Saf 2021; 20:1333-1380. [DOI: 10.1111/1541-4337.12715] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/17/2020] [Accepted: 01/04/2021] [Indexed: 12/15/2022]
Affiliation(s)
- Julie Nilsen‐Nygaard
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | | | - Tanja Radusin
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Bjørn Tore Rotabakk
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Jawad Sarfraz
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Nusrat Sharmin
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Morten Sivertsvik
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Izumi Sone
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| | - Marit Kvalvåg Pettersen
- Food Division Norwegian Institute of Food, Fisheries and Aquaculture (Nofima AS) Tromsø Norway
| |
Collapse
|
10
|
Zhang R, Lan W, Ding J, Ahmed S, Qin W, He L, Liu Y. Effect of PLA/PBAT Antibacterial Film on Storage Quality of Passion Fruit during the Shelf-Life. Molecules 2019; 24:E3378. [PMID: 31533273 PMCID: PMC6767302 DOI: 10.3390/molecules24183378] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 09/11/2019] [Accepted: 09/16/2019] [Indexed: 11/16/2022] Open
Abstract
In this experiment, we studied the effect of poly(lactic acid)/poly(butylene adipate-co-terephthalate) (PLA/PBAT) blend films on the efficiency of passion fruit preservation at 20 °C. The weight loss, shrinkage index, firmness, and total sugar of passion fruit packaged with PLA/PBAT films had no significant differences compared with PE films during 21 days (p > 0.05). PLA/PBAT films can more effectively reduce the rising of ethanol content and delay the total acid, ascorbic acid, and sensory evaluation. Compared with unpackaged (CK) and polyethylene (PE) films, PLA/PBAT films are more conducive to preserve the overall flavor of passion fruit during storage time, in agreement with sensory evaluation, tested by E-nose, E-tongue, and GC-MS, which also proved that it can effectively maintain the edible quality of passion fruit during storage time. We believe that our study makes a significant contribution to literature because it paves the way to the generalization and application of packaging films based on composite antibacterial polymers and facilitates the commercialization of fresh passion fruit as an important health food.
Collapse
Affiliation(s)
- Rong Zhang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Wenting Lan
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Jie Ding
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China.
| | - Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Li He
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
- School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China.
- California NanoSystems Institute, University of California, Los Angeles, CA 90095, USA.
| |
Collapse
|