Edible Biopolymers-Based Materials for Food Applications-The Eco Alternative to Conventional Synthetic Packaging

Biopolymer-based solutions for enhanced safety and quality assurance: A review

The improper disposal of petroleum-based plastics has been associated with detrimental environmental consequences, such as the proliferation of microplastic pollution and increased emissions of greenhouse gases (GHGs). Consequently, biopolymers have emerged as a highly regarded alternative due to their environmental-friendly attributes and versatile range of applications. In response to consumer demands for safer food options, sustainable packaging, and escalating environmental concerns, the food sector is increasingly adopting biopolymers. Further, in the recent decade, the usage of active or functional biopolymers has evolved into smart biopolymers that can transmit real-time data to consumers. This review covers key topics such as antimicrobial and biodegradable packaging, edible coatings and films, incorporation of scavengers and bioactive substances that prolong the shelf life and guard against moisture and microbial contamination. The paper also discusses the development of edible cutlery as a sustainable substitute for plastic, the encapsulation of bioactive substances within biopolymers, 3-D food printing for regulated nutrition delivery and thickening and gelling agents that improve food texture and stability. It also discusses the integration of smart polymer functions, demonstrating their importance in guaranteeing food safety and quality, such as biosensing, pH and gas detection, antibacterial characteristics, and time-temperature monitoring. By shedding light on market trends, future scope, and potentialities, this review aims to elucidate the prospects of utilizing biopolymers to address sustainability and quality concerns within the food industry effectively.

A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials

Packaging for food products is particularly important to preserve product quality and shelf life. The most used materials for food packaging are plastic, glass, metal, and paper. Plastic films produced based on petroleum are widely used for packaging because they have good mechanical properties and help preserve the characteristics of food. However, environmental concerns are leading the trend towards biopolymers. Films and coatings based on biopolymers have been extensively studied in recent years, as they cause less impact on the environment, can be obtained from renewable sources or by-products, are relatively abundant, have a good coating and film-forming capacity, are biodegradable and have nutritional properties that can be beneficial to human health. Whey protein-based films have demonstrated good mechanical resistance and a good barrier to gases when at low relative humidity levels, in addition to demonstrating an excellent barrier to aromatic compounds and especially oils. The use of whey proteins for films or coatings has been extensively studied, as these proteins are edible, have high nutritional value, and are biodegradable. Thus, the main objective of this document was to review new methodologies to improve the physicochemical properties of whey protein films and coatings. Importance will also be given to the combinations of whey proteins with other polymers and the development of new techniques that allow the manipulation of structures at a molecular level. The controlled release and mass transfer of new biomaterials and the improvement of the design of films and packaging materials with the desired functional properties can increase the quality of the films and, consequently, broaden their applications.

Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications

Recently, as concerns about petrochemical-derived polymers increase, interest in biopolymer-based materials is increasing. Undoubtedly, biopolymers are a better alternative to solve the problem of synthetic polymer-based plastics for packaging purposes. There are various types of biopolymers in nature, and mostly polysaccharides are used in this regard. Carrageenan is a hydrophilic polysaccharide extracted from red algae and has recently attracted great interest in the development of food packaging films. Carrageenan is known for its excellent film-forming properties, high compatibility and good carrier properties. Carrageenan is readily available and low cost, making it a good candidate as a polymer matrix base material for active and intelligent food packaging films. The carrageenan-based packaging film lacks mechanical, barrier, and functional properties. Thus, the physical and functional properties of carrageenan-based films can be enhanced by blending this biopolymer with functional compounds and nanofillers. Various types of bioactive ingredients, such as nanoparticles, natural extracts, colorants, and essential oils, have been incorporated into the carrageenan-based film. Carrageenan-based functional packaging film was found to be useful for extending the shelf life of packaged foods and tracking spoilage. Recently, there has been plenty of research work published on the potential of carrageenan-based packaging film. Therefore, this review discusses recent advances in carrageenan-based films for applications in food packaging. The preparation and properties of carrageenan-based packaging films were discussed, as well as their application in real-time food packaging. The latest discussion on the potential of carrageenan as an alternative to traditionally used synthetic plastics may be helpful for further research in this field.

Fabricating super tough polylactic acid based composites by interfacial compatibilization of imidazolium polyurethane modified carbon nanotubes

The interfacial compatibilization and dispersion of carbon nanotubes (CNTs) in incompatible poly(lactic acid)/poly(butylene terephthalate adipate) (PLA/PBAT) composites are key points for evaluating the performance of the composites. To address this, a novel compatibilizer, sulfonate imidazolium polyurethane (IPU) containing PLA and poly(1,4-butylene adipate) segments modified CNTs, employed in conjunction with multi-component epoxy chain extender (ADR) to toughen synergistically PLA/PBAT composites. The thermal stability, rheological behavior, morphology, and mechanical properties of PLA/PBAT composites were performed by TGA, DSC, dynamic rheometer, SEM, tensile, and notched Izod impact measure. Moreover, the elongation at break and notched Izod impact strength of PLA5/PBAT5/4C/0.4I composites achieved 341 % and 61.8 kJ/m² respectively, whose tensile strength was 33.7 MPa. The interfacial compatibilization and adhesion were enhanced because of the interface reaction catalyzed by IPU and the refined co-continuous phase structure. The CNTs non-covalently modified by IPU that bridged at the PBAT phase and interface transferred the stress into the matrix, prevented the development of microcracks, and absorbed impact fracture energy in the form of pull-out of the matrix, inducing shear yielding and plastic deformation. This new type of compatibilizer with modified CNTs is of great significance for realizing the high performance of PLA/PBAT composites.

The Use of Biopolymers as a Natural Matrix for Incorporation of Essential Oils of Medicinal Plants

The benefits of using biopolymers for the development of films and coatings are well known. The enrichment of these material properties through various natural additions has led to their applicability in various fields. Essential oils, which are well-known for their beneficial properties, are widely used as encapsulating agents in films based on biopolymers. In this study, we developed biopolymer-based films and tested their properties following the addition of 7.5% and 15% (w/v) essential oils of lemon, orange, grapefruit, cinnamon, clove, chamomile, ginger, eucalyptus or mint. The samples were tested immediately after development and after one year of storage in order to examine possible long-term property changes. All films showed reductions in mass, thickness and microstructure, as well as mechanical properties. The most considerable variations in physical properties were observed in the 7.5% lemon oil sample and the 15% grapefruit oil sample, with the largest reductions in mass (23.13%), thickness (from 109.67 µm to 81.67 µm) and density (from 0.75 g/cm3 to 0.43 g/cm3). However, the microstructure of the sample was considerably improved. Although the addition of lemon essential oil prevented the reduction in mass during the storage period, it favored the degradation of the microstructure and the loss of elasticity (from 16.7% to 1.51% for the sample with 7.5% lemon EO and from 18.28% to 1.91% for the sample with 15% lemon EO). Although the addition of essential oils of mint and ginger resulted in films with a more homogeneous microstructure, the increase in concentration favored the appearance of pores and modifications of color parameters. With the exception of films with added orange, cinnamon and clove EOs, the antioxidant capacity of the films decreased during storage. The most obvious variations were identified in the samples with lemon, mint and clove EOs. The most unstable samples were those with added ginger (95.01%), lemon (92%) and mint (90.22%).

The Future Packaging of the Food Industry: The Development and Characterization of Innovative Biobased Materials with Essential Oils Added

The need to replace conventional, usually single-use, packaging materials, so important for the future of resources and of the environment, has propelled research towards the development of packaging-based on biopolymers, fully biodegradable and even edible. The current study furthers the research on development of such films and tests the modification of the properties of the previously developed biopolymeric material, by adding 10, respectively 20% w/v essential oils of lemon, grapefruit, orange, cinnamon, clove, mint, ginger, eucalypt, and chamomile. Films with a thickness between 53 and 102 µm were obtained, with a roughness ranging between 147 and 366 nm. Most films had a water activity index significantly below what is required for microorganism growth, as low as 0.27, while all essential oils induced microbial growth reduction or 100% inhibition. Tested for the evaluation of physical, optical, microbiological or solubility properties, all the films with the addition of essential oil in the composition showed improved properties compared to the control sample.

Carbon Fiber/PLA Recycled Composite

Due exceptional properties such as its high-temperature resistance, mechanical characteristics, and relatively lower price, the demand for carbon fiber has been increasing over the past years. The widespread use of carbon-fiber-reinforced polymers or plastics (CFRP) has attracted many industries. However, on the other hand, the increasing demand for carbon fibers has created a waste recycling problem that must be overcome. In this context, increasing plastic waste from the new 3D printing technology has been increased, contributing to a greater need for recycling efforts. This research aims to produce a recycled composite made from different carbon fiber leftover resources to reinforce the increasing waste of Polylactic acid (PLA) as a promising solution to the growing demand for both materials. Two types of leftover carbon fiber waste from domestic industries are handled: carbon fiber waste (CF) and carbon fiber-reinforced composite (CFRP). Two strategies are adopted to produce the recycled composite material, mixing PLA waste with CF one time and with CFRP the second time. The recycled composites are tested under tensile test conditions to investigate the impact of the waste carbon reinforcement on PLA properties. Additionally, thermogravimetric analysis (TGA), X-ray diffraction (XRD), and Fourier-transformed infrared spectroscopy (FTIR) is carried out on composites to study their thermal properties.

Strategies and Challenges for Successful Implementation of Green Economy Concept: Edible Materials for Meat Products Packaging

Currently, the problem of pollution due to plastic waste is a major one. The food industry, and especially that of meat and meat products, is intensely polluting, both due to the raw materials used and also to the packaging materials. The aim of the present study was to develop, test, and characterize the biopolymeric materials with applications in the meat industry. To obtain natural materials which are completely edible and biodegradable, different compositions of agar, sodium alginate, water and glycerol were used, thus obtaining 15 films. The films were tested to identify physical properties such as smell, taste, film uniformity and regularity of edges, microstructure, color, transmittance, and opacity. These determinations were supplemented by the evaluation of mechanical properties and solubility. According to the results obtained and the statistical interpretations, three films with the best results were used for packing the slices of dried raw salami. The salami was tested periodically for three months of maintenance in refrigeration conditions, and the results indicate the possibility of substituting conventional materials with the biopolymer ones obtained in the study.