Search Results (4)

Biodegradable chitosan/poly(vinyl alcohol) (PVA) composite films were reinforced either with nanocrystalline cellulose (CNC) or nano-lignocellulose (NLC) and evaluated across a polyparametric design of five matrix ratios and three filler levels for active food packaging applications. ATR-FTIR, DSC, XRD, and SEM demonstrated that 1–5% nanocellulose loading induced a single relaxation temperature (T_g), homogenized the morphology, and enhanced the crystallinity of blend material, evidencing improved thermodynamic compatibility. SEM confirmed uniform filler dispersion up to 5% loading in PVA-rich matrices, whereas limited aggregation appeared in chitosan-dominant systems. CO₂ barrier property (CO₂ permeability coefficients) was diminished by more than two orders of magnitude and fell below 0.01 Barrer in CNC-filled 25-75 and NLC-filled 75-25 blends, while permeability to O₂ and N₂ remained undetectable under identical conditions. Meanwhile, Young’s modulus increased to 3.9 GPa, and tensile strengths of up to 109 MPa were achieved, without affecting the ductility in specific loading values. These data confirm that tailored selection of the filler/matrix combination, rather than elevated nanocellulose content, can simultaneously optimize barrier performance and mechanical integrity. The study therefore offers a scalable, water-based route for producing optically transparent nanocomposite membranes that satisfy either strict modified atmosphere or/and rigid packaging applications and advance the transition toward compostable/or even edible high-performance food contact materials. Full article

The purpose of this study was to assess testing parameters for measurement of water vapour permeability (WVP) properties of bovine gelatin films by ASTM F1249. This method utilises an infrared sensor to determine the WVP of conventional plastic-based films and has been widely applied within the packaging industry, but has had very limited application with hydrophilic compostable/edible packaging materials. These films have low WVP properties with highly variable WVP values (as studied by ASTM E96); consequently, this parameter has to be carefully controlled. Assessment of the module was carried out using bovine gelatin films with different thicknesses of film, and gelatin was chosen as an example of such film types using the following Mocon Permatran testing parameters: 50 or 70% relative humidity (RH), 100 or 150 cm³ nitrogen gas flow rates for the module’s RH-cell (100 cm³ for all other cells). In all cases, WVP increased with an increase in gas flow rate. This method showed that WVP increased with increasing gelatin film thickness, and categorically supports previous—and often unexplained—WVP findings for other hydrophilic, biopolymer films. The current study is a helpful guide to the examination of water barrier properties of hydrophilic edible/biodegradable/compostable packaging materials in research and industry. Full article

Plastic, usually derived from non-renewable sources, is among the most used materials in food packaging. Despite its barrier properties, plastic packaging has a recycling rate below the ideal and its accumulation in the environment leads to environmental issues. One of the solutions approached to minimize this impact is the development of food packaging materials made from polymers from renewable sources that, in addition to being biodegradable, can also be edible. Different biopolymers from agricultural renewable sources such as gelatin, whey protein, starch, chitosan, alginate and pectin, among other, have been analyzed for the development of biodegradable films. Moreover, these films can serve as vehicles for transporting bioactive compounds, extending their applicability as bioactive, edible, compostable and biodegradable films. Biopolymer films incorporated with plant-derived bioactive compounds have become an interesting area of research. The interaction between environment-friendly biopolymers and bioactive compounds improves functionality. In addition to interfering with thermal, mechanical and barrier properties of films, depending on the properties of the bioactive compounds, new characteristics are attributed to films, such as antimicrobial and antioxidant properties, color and innovative flavors. This review compiles information on agro-based biopolymers and plant-derived bioactive compounds used in the production of bioactive films. Particular emphasis has been given to the methods used for incorporating bioactive compounds from plant-derived into films and their influence on the functional properties of biopolymer films. Some limitations to be overcome for future advances are also briefly summarized. This review will benefit future prospects for exploring innovative methods of incorporating plant-derived bioactive compounds into films made from agricultural polymers. Full article

In today’s society, packaging is essential. Without this, the materials would be messy and ineffective. Despite the importance and key role of packaging, they are considered to be useless, as consumers see it as a waste of resources and an environmental threat. Biopolymer-based edible packaging is one of the most promising solutions to these problems. Thus, inulin, biopolymers such as agar and sodium alginate, and glycerol were used to develop a single use edible material for food packaging. These biofilms were obtained and tested for three months. For inulin-based films, the results highlight improvements not only in physical properties (homogeneity, well-defined margins, light sweet taste, good optical properties, high solubility capacity or, as in the case of some samples, complete solubilization), but also superior mechanical properties (samples with high inulin content into composition had high tensile strength and extremely high elongation values). Even after three months of developing, the values of mechanical properties indicate a strong material. The optimization establishes the composition necessary to obtain a strong and completely water-soluble material. This type of packaging represents a successful alternative for the future of food packaging: they are completely edible, biodegradable, compostable, obtained from renewable resources, and produce zero waste, at low cost. Full article