Polysaccharides

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15 pages, 4416 KiB

Open AccessArticle

Ionic Strength of Methylcellulose-Based Films: An Alternative for Modulating Mechanical Performance and Hydrophobicity for Potential Food Packaging Application

by Rafael Resende Assis Silva, Clara Suprani Marques, Tarsila Rodrigues Arruda, Samiris Cocco Teixeira, Taíla Veloso de Oliveira, Paulo Cesar Stringheta, Ana Clarissa dos Santos Pires and Nilda de Fátima Ferreira Soares

Polysaccharides 2022, 3(2), 426-440; https://doi.org/10.3390/polysaccharides3020026 - 20 May 2022

Cited by 8 | Viewed by 2421

Abstract

The growing environmental concern with the inappropriate disposal of conventional plastics has driven the development of eco-friendly food packaging. However, the intrinsic characteristics of polymers of a renewable origin, e.g., poor mechanical properties, continue to render their practical application difficult. For this, the [...] Read more.

The growing environmental concern with the inappropriate disposal of conventional plastics has driven the development of eco-friendly food packaging. However, the intrinsic characteristics of polymers of a renewable origin, e.g., poor mechanical properties, continue to render their practical application difficult. For this, the present work studied the influence of ionic strength (IS) from 0 to 500 mM to modulate the physicochemical properties of methylcellulose (MC). Moreover, for protection against biological risks, Nisin-Z was incorporated into MC’s polymeric matrices, providing an active function. The incorporation of salts (LiCl and MgCl₂) promoted an increase in the equilibrium moisture content in the polymer matrix, which in turn acted as a plasticizing agent. In this way, films with a hydrophobic surface (98°), high true strain (85%), and low stiffness (1.6 mPa) can be manufactured by addition of salts, modulating the IS to 500 mM. Furthermore, films with an IS of 500 mM, established with LiCl, catalyzed antibacterial activity against E. coli, conferring synergism and extending protection against biological hazards. Therefore, we demonstrated that the IS control of MC dispersion presents a new alternative to achieve films with the synergism of antibacterial activity against Gram-negative bacteria in addition to flexibility, elasticity, and hydrophobicity required in various applications in food packaging. Full article

(This article belongs to the Special Issue Polysaccharides for Application in Packaging)

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8 pages, 1559 KiB

Open AccessArticle

Pomace-Cassava as Antioxidant Bio-Based Coating Polymers for Cheeses

by Pricila Veiga-Santos, Karina de Jesus Antonio, Carolina Toledo Santos, Amanda Alves Arruda, Larissa Bindo de Barros and Larissa Tulio Gonçalves

Polysaccharides 2022, 3(2), 380-387; https://doi.org/10.3390/polysaccharides3020022 - 29 Apr 2022

Cited by 3 | Viewed by 2079

Abstract

Fruit and vegetable-based materials, rich in phenolic pigments, and especially anthocyanins, have attracted attention as promising sources for bio-based antioxidant coating polymers, being a non-toxic, natural, ecofriendly, and green label solution to lower oxidation degradation in oil-water emulsion food, such as cheeses. However, [...] Read more.

Fruit and vegetable-based materials, rich in phenolic pigments, and especially anthocyanins, have attracted attention as promising sources for bio-based antioxidant coating polymers, being a non-toxic, natural, ecofriendly, and green label solution to lower oxidation degradation in oil-water emulsion food, such as cheeses. However, could their pomaces also be used in such materials? This work has investigated the use of jabuticaba peels and red cabbage stir pomace extracts as antioxidant additives for cheese coating polymers. The antioxidant capacity of the jabuticaba-red cabbage pomace cassava-based polymer was evaluated in vitro (total phenolic, total anthocyanin content and DPPH scavenging %) and in vivo (by coating Minas Frescal cheeses and monitoring their peroxide index increase during a 9-day shelf life, at 10 °C). An in vitro characterization has indicated a high antioxidant capacity for both pomace extracts, with a higher capacity observed for the jabuticaba peels. In vivo investigations indicated that the pomace-starch coatings have protected cheeses up to 8.5 times against oxidation when compared to the control, with a synergistic protector effect among pomaces. Physical–chemical characterizations (pH, acidity, total solids, ash, total protein, fat content and syneresis) have indicated no coating interference on the cheese’s development. Full article

(This article belongs to the Special Issue Polysaccharides for Application in Packaging)

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15 pages, 3440 KiB

Open AccessArticle

Development and Investigation of Zein and Cellulose Acetate Polymer Blends Incorporated with Garlic Essential Oil and β-Cyclodextrin for Potential Food Packaging Application

by Clara Suprani Marques, Rafael Resende Assis Silva, Tarsila Rodrigues Arruda, Ana Luiza Valadares Ferreira, Taíla Veloso de Oliveira, Allan Robledo Fialho Moraes, Marali Vilela Dias, Maria Cristina Dantas Vanetti and Nilda de Fátima Ferreira Soares

Polysaccharides 2022, 3(1), 277-291; https://doi.org/10.3390/polysaccharides3010016 - 12 Mar 2022

Cited by 18 | Viewed by 3985

Abstract

The obtainment of new materials with distinct properties by mixing two or more polymers is a potential strategy in sustainable packaging research. In the present work, a blend of cellulose acetate (CA) and zein (60:40 wt/wt CA:zein) was manufactured by adding glycerol or [...] Read more.

The obtainment of new materials with distinct properties by mixing two or more polymers is a potential strategy in sustainable packaging research. In the present work, a blend of cellulose acetate (CA) and zein (60:40 wt/wt CA:zein) was manufactured by adding glycerol or tributyrin as plasticizers (30% wt/wt), and garlic essential oil (GEO), complexed (IC) or not with β-cyclodextrin (βCD), to produce active packaging. Blends plasticized with tributyrin exhibited a more homogeneous surface than those containing glycerol, which showed major defects. The blends underperformed compared with the CA films regarding mechanical properties and water vapor permeability. The presence of IC also impaired the films’ performance. However, the blends were more flexible than zein brittle films. The films added with GEO presented in vitro activity against Listeria innocua and Staphylococcus aureus. The IC addition into films, however, did not ensure antibacterial action, albeit that IC, when tested alone, showed activity against both bacteria. These findings suggest that the mixture of CA and plasticizers could increase the range of application of zein as a sustainable packaging component, while essential oils act as a natural bioactive to produce active packaging. Full article

(This article belongs to the Special Issue Polysaccharides for Application in Packaging)

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15 pages, 4007 KiB

Open AccessArticle

Cassava-Starch-Based Films Incorporated with Buriti (Mauritia flexuosa L.) Oil: A New Active and Bioactive Material for Food Packaging Applications

by Danusa Silva da Costa, Katiuchia Pereira Takeuchi, Richard Marins da Silva, Josemar Gonçalves de Oliveira Filho, Mirella Romanelli Vicente Bertolo, Celso Martins Belisário, Mariana Buranelo Egea and Geovana Rocha Plácido

Polysaccharides 2022, 3(1), 121-135; https://doi.org/10.3390/polysaccharides3010006 - 12 Jan 2022

Cited by 10 | Viewed by 3162

Abstract

The objective of this study was to develop and characterize cassava-starch-based films incorporated with buriti (Mauritia flexuosa L.) oil and emulsifier (Tween 20). An experimental factorial design 2² with three central points was used to develop the films, by varying the [...] Read more.

The objective of this study was to develop and characterize cassava-starch-based films incorporated with buriti (Mauritia flexuosa L.) oil and emulsifier (Tween 20). An experimental factorial design 2² with three central points was used to develop the films, by varying the concentrations of buriti oil (0.15 to 0.45% w/v) and emulsifier (0.02 to 0.04% w/v). Film thickness and weight increased with increasing buriti oil concentration. The water vapor permeability of the films ranged from 0.22 to 0.366 g mm h⁻¹ m⁻² kPa⁻¹. The tensile strength values varied from 4.21 to 6.95 MPa, the elasticity modulus varied from 538.53 to 722.78 MPa, and elongation to rupture varied from 1.13 to 1.66%. The film color was characterized as yellowish, dark, and intense (higher oil content); and clear and a low-intensity color (lower oil content). The films presented a total carotenoid content ranging from 3.63 to 29.73 μg β-carotene/g, which may have resulted in their antioxidant potential against DPPH• (1,1-diphenyl-2-picryl-hydrazyl) radical (from 74.28 to 87.74%). The central formulation of the experimental design (buriti oil 0.30% and emulsifier 0.03%) presented a good performance and can be applied as packaging for foods with a lower water content and that demand protection against oxidation. Full article

(This article belongs to the Special Issue Polysaccharides for Application in Packaging)

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12 pages, 3209 KiB

Open AccessArticle

Characterization of Cassava Starch and Its Structural Changes Resulting of Thermal Stress by Functionally-Enhanced Derivative Spectroscopy (FEDS)

by Viviana Garces, Angélica García-Quintero, Tulio A. Lerma, Manuel Palencia, Enrique M. Combatt and Álvaro A. Arrieta

Polysaccharides 2021, 2(4), 866-877; https://doi.org/10.3390/polysaccharides2040052 - 3 Nov 2021

Cited by 15 | Viewed by 4628

Abstract

Starch is one of the biopolymers that has been recognized as promising for its application as an eco-friendly substitute for conventional polymers due to its biodegradable nature, low cost, and considerable abundance from renewable vegetal-type resources. In particular, the use of cassava starch [...] Read more.

Starch is one of the biopolymers that has been recognized as promising for its application as an eco-friendly substitute for conventional polymers due to its biodegradable nature, low cost, and considerable abundance from renewable vegetal-type resources. In particular, the use of cassava starch as raw material in the manufacture of packaging materials has increased in recent years. Consequently, the analytical study of the quality and features of starch and its derivatives throughout their entire life cycle have gained importance, with non-destructive sample methods being of particular interest. Among these, spectroscopic methods stand out. The aim of this study was evaluated using spectroscopic techniques (i.e., mid-infrared spectroscopy (MIRS) and functional-enhanced derivative spectroscopy (FEDS)) for the monitoring of the effect of the thermal stress of starch in conjunction with computational tools such as density-functional theory (DFT). It is concluded that the FEDS technique in conjunction with DFT calculations can be a useful tool for the high-precision spectral analysis of polymers subjected to small thermal perturbations. In addition, it is demonstrated that small changes produced by thermal stress can be monitored by infrared spectroscopy in conjunction with FEDS at wavenumber range between 3800 and 3000 cm⁻¹, which would allow for the implementation of spectral techniques instead of thermal techniques for out-lab evaluations and for the study of the thermal stress of biomaterials. Full article

(This article belongs to the Special Issue Polysaccharides for Application in Packaging)

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15 pages, 2722 KiB

Open AccessArticle

Development of Chitosan Films from Edible Crickets and Their Performance as a Bio-Based Food Packaging Material

by Morgan Malm, Andrea M. Liceaga, Fernanda San Martin-Gonzalez, Owen G. Jones, Jose M. Garcia-Bravo and Ian Kaplan

Polysaccharides 2021, 2(4), 744-758; https://doi.org/10.3390/polysaccharides2040045 - 1 Oct 2021

Cited by 14 | Viewed by 4077

Abstract

Edible insects have gained attention due to their impressive nutritional composition, as well as their efficient use of natural resources. However, a research gap remains on the applications of insect chitosan, especially as it relates to their potential use as food packaging material. [...] Read more.

Edible insects have gained attention due to their impressive nutritional composition, as well as their efficient use of natural resources. However, a research gap remains on the applications of insect chitosan, especially as it relates to their potential use as food packaging material. Chitosan from two reared cricket species (Acheta domesticus and Gryllodes sigillatus) was evaluated for use as food packaging material. Cricket chitosan films (CCF) were structurally similar to commercial shrimp chitosan films (SCF) at controlled glycerol levels, as seen by shared spectral peaks in FT-IR analyses. Mechanical properties of CCF showed they had equal or greater tensile strength when compared to commercial SCF, although flexibility was lower. Scanning electron microscopy showed increased roughness of microstructure, likely increasing the tortuosity. As a result, CCF had improved water vapor permeability compared to commercial SCF. Melanin complexes present in cricket chitin and chitosan increased hydrophobicity and decreased light transmittance. This study also revealed that intrinsic species differences, which occur during insect and crustacean exoskeleton development, could have effects on the functionality of chitosan packaging materials. Overall, CCF were found to be as effective as commercial SCF, while providing additional advantages. CCF derived from reared crickets have good mechanical and barrier properties, and improved water resistance and light barrier characteristics. Edible cricket chitosan has the potential to be used as bio-based packaging material for food and pharmaceutical applications. Full article

(This article belongs to the Special Issue Polysaccharides for Application in Packaging)

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16 pages, 3820 KiB

Open AccessArticle

The Influence of Intermolecular Interactions between Maleic Anhydride, Cellulose Nanocrystal, and Nisin-Z on the Structural, Thermal, and Antimicrobial Properties of Starch-PVA Plasticized Matrix

by Taíla V. de Oliveira, Pedro A. V. de Freitas, Cicero C. Pola, Larissa R. Terra, José O. R. da Silva, Amanda T. Badaró, Nelson S. Junior, Marciano M. de Oliveira, Rafael R. A. Silva and Nilda de F. F. Soares

Polysaccharides 2021, 2(3), 661-676; https://doi.org/10.3390/polysaccharides2030040 - 10 Aug 2021

Cited by 6 | Viewed by 4694

Abstract

On behalf of a circular economy, regular plastics have been replaced by biodegradable packagings. Besides, active films have been applied to improve the shelf-life and quality of foods. In this work, blends were developed using starch as a low-cost natural polymer, mixed with [...] Read more.

On behalf of a circular economy, regular plastics have been replaced by biodegradable packagings. Besides, active films have been applied to improve the shelf-life and quality of foods. In this work, blends were developed using starch as a low-cost natural polymer, mixed with poly(vinyl alcohol) due to its physical-chemical and biodegradable properties. Moreover, maleic anhydride (MaAh), cellulose-nanocrystal (CN), and nisin-z (N-Z) were added, respectively, as a compatibilizer, a mechanical-reinforce, and antimicrobial agents. The thermal stability of the films was analyzed, which blends’ melting temperature occurred around 200–207 °C, and it was influenced by CN, N-Z, and MaAh amounts. N-Z and MaAh acted against S. aureus and P. aeruginosa by compound diffusion (inhibition-halo around 1.85 and 2.18 cm); while S. Choleraesuis and E. coli were inhibited by contact. Therefore, these blends presented the potential to be used as active biodegradable packaging in the food industry. Full article

(This article belongs to the Special Issue Polysaccharides for Application in Packaging)

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14 pages, 1515 KiB

Open AccessArticle

Edible Films and Coatings Formulated with Arrowroot Starch as a Non-Conventional Starch Source for Plums Packaging

by Gislaine Ferreira Nogueira, Bianca de Oliveira Leme, Gabriela Ragazzi Santana dos Santos, Juliana Viegas da Silva, Patrícia Barbosa Nascimento, Cyntia Trevisan Soares, Farayde Matta Fakhouri and Rafael Augustus de Oliveira

Polysaccharides 2021, 2(2), 373-386; https://doi.org/10.3390/polysaccharides2020024 - 27 May 2021

Cited by 18 | Viewed by 5551

Abstract

Increasing environmental awareness has promoted an interest in alternative strategies to common plastics obtained from fossil sources, stimulating research on the use of biodegradable and edible films/coatings obtained from renewable sources such as arrowroot starch. This research work aimed to evaluate the use [...] Read more.

Increasing environmental awareness has promoted an interest in alternative strategies to common plastics obtained from fossil sources, stimulating research on the use of biodegradable and edible films/coatings obtained from renewable sources such as arrowroot starch. This research work aimed to evaluate the use of arrowroot starch on the formation of edible films and coatings. Increasing the concentration of arrowroot starch (from 1% to 5%, mass/mass) in the film produced by casting resulted in increased water vapor permeability (from 2.20 to 3.68 g mm/m² day kPa), moisture content (3.22% to 7.95%), increased thickness (from 0.029 to 0.101 mm), and decreased solubility in water (from 22.45% to 13.89%). The films were homogeneous, transparent and manageable, with the exception of the film with 1% starch. Film-forming solutions at concentrations of 0%, 2%, and 4% (mass/mass) of arrowroot starch were prepared and applied to plums to evaluate post-harvest behavior when stored at 25 and 5 °C for 35 days. The 2% coating adhered well to the plums’ surfaces, was bright and was effective in reducing mass loss and respiratory rate, associated with storage temperature of 5 °C. The 4% coating presented an opaque and flocculated appearance. Full article

(This article belongs to the Special Issue Polysaccharides for Application in Packaging)

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Review

Jump to: Research

27 pages, 3676 KiB

Open AccessReview

Natural Polymers Used in Edible Food Packaging—History, Function and Application Trends as a Sustainable Alternative to Synthetic Plastic

by Barbara E. Teixeira-Costa and Cristina T. Andrade

Polysaccharides 2022, 3(1), 32-58; https://doi.org/10.3390/polysaccharides3010002 - 29 Dec 2021

Cited by 88 | Viewed by 14636

Abstract

In this review, a historical perspective, functional and application trends of natural polymers used to the development of edible food packaging were presented and discussed. Polysaccharides and proteins, i.e., alginate; carrageenan; chitosan; starch; pea protein, were considered. These natural polymers are important materials [...] Read more.

In this review, a historical perspective, functional and application trends of natural polymers used to the development of edible food packaging were presented and discussed. Polysaccharides and proteins, i.e., alginate; carrageenan; chitosan; starch; pea protein, were considered. These natural polymers are important materials obtained from renewable plant, algae and animal sources, as well as from agroindustrial residues. Historically, some of them have been widely used by ancient populations for food packaging until these were replaced by petroleum-based plastic materials after World War II. Nowadays, biobased materials for food packaging have attracted attention. Their use was boosted especially because of the environmental pollution caused by inappropriate disposal of plastic packaging. Biobased materials are welcome to the design of food packaging because they possess many advantages, such as biodegradability, biocompatibility and low toxicity. Depending on the formulation, certain biopolymer-based packaging may present good barrier properties, antimicrobial and antioxidant activities Thus, polysaccharides and proteins can be combined to form diverse composite films with improved mechanical and biological behaviors, making them suitable for packaging of different food products. Full article

(This article belongs to the Special Issue Polysaccharides for Application in Packaging)

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29 pages, 2990 KiB

Open AccessReview

Polysaccharide-Based Packaging Functionalized with Inorganic Nanoparticles for Food Preservation

by Luis Miguel Anaya-Esparza, Zuamí Villagrán-de la Mora, Noé Rodríguez-Barajas, José Martín Ruvalcaba-Gómez, Laura Elena Iñiguez-Muñoz, Claudia Ivette Maytorena-Verdugo, Efigenia Montalvo-González and Alejandro Pérez-Larios

Polysaccharides 2021, 2(2), 400-428; https://doi.org/10.3390/polysaccharides2020026 - 30 May 2021

Cited by 11 | Viewed by 4908

Abstract

Functionalization of polysaccharide-based packaging incorporating inorganic nanoparticles for food preservation is an active research area. This review summarizes the use of polysaccharide-based materials functionalized with inorganic nanoparticles (TiO₂, ZnO, Ag, SiO₂, Al₂O₃, Fe₂O [...] Read more.

Functionalization of polysaccharide-based packaging incorporating inorganic nanoparticles for food preservation is an active research area. This review summarizes the use of polysaccharide-based materials functionalized with inorganic nanoparticles (TiO₂, ZnO, Ag, SiO₂, Al₂O₃, Fe₂O₃, Zr, MgO, halloysite, and montmorillonite) to develop hybrid packaging for fruit, vegetables, meat (lamb, minced, pork, and poultry), mushrooms, cheese, eggs, and Ginkgo biloba seeds preservation. Their effects on quality parameters and shelf life are also discussed. In general, treated fruit, vegetables, mushrooms, and G. biloba seeds markedly increased their shelf life without significant changes in their sensory attributes, associated with a slowdown effect in the ripening process (respiration rate) due to the excellent gas exchange and barrier properties that effectively prevented dehydration, weight loss, enzymatic browning, microbial infections by spoilage and foodborne pathogenic bacteria, and mildew apparition in comparison with uncoated or polysaccharide-coated samples. Similarly, hybrid packaging showed protective effects to preserve meat products, cheese, and eggs by preventing microbial infections and lipid peroxidation, extending the food product’s shelf life without changes in their sensory attributes. According to the evidence, polysaccharide-hybrid packaging can preserve the quality parameters of different food products. However, further studies are needed to guarantee the safe implementation of these organic–inorganic packaging materials in the food industry. Full article

(This article belongs to the Special Issue Polysaccharides for Application in Packaging)

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