An Edible and Quick-Dissolving Film from Cassia Gum and Ethyl Cellulose with Improved Moisture Barrier for Packaging Dried Vegetables

Revolutionizing single-use food packaging: a comprehensive review of heat-sealable, water-soluble, and edible pouches, sachets, bags, or packets

Edible food packaging has emerged as a critical focal point in the discourse on sustainability, prompting the development of innovative solutions, notably in the realm of edible pouches. Often denoted as sachets, bags, or packets, these distinct designs have garnered attention owing to their water-soluble and heat-sealable attributes, tailored explicitly for single-use applications encompassing oils, instant or dry foods, and analogous products. While extant literature extensively addresses diverse facets of edible films, this review addresses a conspicuous void by presenting a consolidated and specialized overview dedicated to the intricate domain of edible pouches. Through a meticulous synthesis of current research, we aim to illuminate the trajectory of advancements made thus far, delving into critical aspects, including materials, production techniques, functional attributes, consumer perceptions, and regulatory considerations. By furnishing a comprehensive perspective on the potential, challenges, and opportunities inherent in edible pouches, our overarching aim is to stimulate collaborative endeavors in research, innovation, and exploration. In doing so, we aspire to catalyze the broader adoption of sustainable packaging solutions tailored to the exigencies of single-use applications.

Masterbatch of Chitosan Nanowhiskers for Preparation of Nylon 6,10 Nanocomposite by Melt Blending

Composite materials have been extensively studied to optimize properties such as lightness and strength, which are the advantages of plastics. We prepared a highly concentrated (30 wt %) nylon/chitosan nanowhisker (CSW) masterbatch by blending nylon 6,10 and CSW by solvent casting to achieve high dispersion efficiency while considering an industrial setting. Subsequently, 0.3 wt % nylon/CSW nanocomposites were prepared with a large quantity of nylon 6,10 via melt blending. During preparation, the materials were stirred in the presence of formic acid at different times to investigate the effect of stirring time on the structure of the CSW and the physical properties of the composite. The formation of nanocomposites by the interactions between nylon and CSW was confirmed by observing the change in hydrogen bonding using FT-IR spectroscopy and the rise in melting temperature and melting enthalpy through differential scanning calorimetry. The results demonstrated increases in complex viscosity and shear thinning. The rheological properties of the composites changed due to interactions between CSW and nylon, as indicated by the loss factor. The mechanical properties produced by the nanocomposite stirred for 1.5 h were superior, suggesting that formic acid caused minimal structural damage, thus verifying the suitability of the stirring condition.