Application of β-Cyclodextrin/2-Nonanone Inclusion Complex as Active Agent to Design of Antimicrobial Packaging Films for Control of Botrytis cinerea

Abarca, Romina L.; Rodríguez, Francisco; Guarda, Abél; Galotto, María José; Bruna, Julio E.; Perez, Mary Angela Favaro; Felipe, Fabiana Ramos Souza; Padula, Marisa

doi:10.1007/s11947-017-1926-z

Cited by 31 publications

(28 citation statements)

References 54 publications

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“…These results may also be associated to the interaction between PBAT and cyclodextrin, resulting in a discontinuity between PBAT chains. Similar behavior was reported by several authors (Abarca et al, 2017;Chen et al, 2019), when developing films with β-CD inclusion complex by extrusion. It is important to note that the thickness of a film also depends on the conditions of the process, such as temperature and mixing of components (Abarca et al, 2017).…”

Section: Thickness (E) Water Vapor Permeability (Wvp) and Mechanical Propertiessupporting

confidence: 89%

Development of sorbic acid microcapsules and application in starch‐poly (butylene adipate co‐terephthalate) films

Oliveira

Gomes

Batista

et al. 2021

J Food Process Preserv

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Over time, many food products are affected by contamination and deterioration, mainly by fungi, which leads to disposal of large amounts of food. Contamination develops on the surface of the product, altering not only the characteristics of flavor and texture but also the appearance. To inhibit this type of contamination, some antimicrobial compounds considered preservative agents are used, among them is sorbic acid (Lopes et al., 2012).Sorbic acid (E200), and its salts (sodium, potassium, and calcium sorbate), is a food additive, which acts as a preservative and has the ability to inhibit or delay the development of numerous microorganisms, such as yeasts, molds, and bacteria (Davidson et al., 2005), and it is considered a safe and nontoxic compound, when compared to other compounds that act as preservatives (Aguilar et al., 2010). Despite lower desirability of SA in comparison to the salts in food matrixes which is due to their lower solubility, the active form is the acid (Fasihnia et al., 2018).In food industry, sorbic acid is directly added to the bulk of the food products; however, in aqueous solution, sorbic acid undergoes self-oxidation, forming malonaldehyde and other carbonyls, which can interfere with food sensory characteristics, and reduce its antimicrobial action (Yarramraju et al., 2007). Moreover, in most foods, oxidation and browning reactions, or microbial growth, commonly

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Section: Thickness (E) Water Vapor Permeability (Wvp) and Mechanical Propertiessupporting

confidence: 89%

Development of sorbic acid microcapsules and application in starch‐poly (butylene adipate co‐terephthalate) films

Oliveira

Gomes

Batista

et al. 2021

J Food Process Preserv

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“…Nevertheless, due to the fact that the consumer’s demand for higher quality and longer shelf life food products, there is a continuous raising tendency in the food packaging field to take advantages of the migration phenomenon of active additives with interest in food leading to an increase on research in new active packaging formulations used to improve the quality and safety of food during storage [ 83 , 127 , 128 , 129 , 130 ]. Thus, the release of active substance from the packaging material to the foodstuff could be considered as the exception of the rule, since the transfer of selected additives (such as antioxidants, antimicrobials, aroma compounds, vitamins, etc.)…”

Section: Pla-phb Based Polymer Blendsmentioning

confidence: 99%

On the Use of PLA-PHB Blends for Sustainable Food Packaging Applications

et al. 2017

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Poly(lactic acid) (PLA) is the most used biopolymer for food packaging applications. Several strategies have been made to improve PLA properties for extending its applications in the packaging field. Melt blending approaches are gaining considerable interest since they are easy, cost-effective and readily available processing technologies at the industrial level. With a similar melting temperature and high crystallinity, poly(hydroxybutyrate) (PHB) represents a good candidate to blend with PLA. The ability of PHB to act as a nucleating agent for PLA improves its mechanical resistance and barrier performance. With the dual objective to improve PLAPHB processing performance and to obtain stretchable materials, plasticizers are frequently added. Current trends to enhance PLA-PHB miscibility are focused on the development of composite and nanocomposites. PLA-PHB blends are also interesting for the controlled release of active compounds in the development of active packaging systems. This review explains the most relevant processing aspects of PLA-PHB based blends such as the influence of polymers molecular weight, the PLA-PHB composition as well as the thermal stability. It also summarizes the recent developments in PLA-PHB formulations with an emphasis on their performance with interest in the sustainable food packaging field. PLA-PHB blends shows highly promising perspectives for the replacement of traditional petrochemical based polymers currently used for food packaging.

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“…PLA's thermal parameters also depended on the processing conditions and/or measurement parameters of the DSC analysis, which could be responsible for the differences found for the T m and X c of extruded PLA [37,42]. Regarding PLA films obtained by electrospinning, lower values of T g and T m (40 • C and 137 • C) were reported for PLA films obtained using CHCl 3 :DMF at 7:3 volume ratio [14] instead of CHCl 3 :DMF at 1:1 solution (53 • C and 153 • C), using PLA with the same grade [42].…”

Section: Thermal Propertiesmentioning

confidence: 99%

Active PLA Packaging Films: Effect of Processing and the Addition of Natural Antimicrobials and Antioxidants on Physical Properties, Release Kinetics, and Compostability

et al. 2021

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The performance characteristics of polylactic acid (PLA) as an active food packaging film can be highly influenced by the incorporation of active agents (AAs) into PLA, and the type of processing technique. In this review, the effect of processing techniques and the addition of natural AAs on the properties related to PLA performance as a packaging material are summarized and described through a systematic analysis, giving new insights about the relation between processing techniques, types of AA, physical–mechanical properties, barriers, optical properties, compostability, controlled release, and functionalities in order to contribute to the progress made in designing antioxidant and antimicrobial PLA packaging films. The addition of AAs into PLA films affected their optical properties and influenced polymer chain reordering, modifying their thermal properties, functionality, and compostability in terms of the chemical nature of AAs. The mechanical and barrier performance of PLA was affected by the AA’s dispersion degree and crystallinity changes resulting from specific processing techniques. In addition, hydrophobicity and AA concentration also modified the barrier properties of PLA. The release kinetics of AAs from PLA were tuned, modifying diffusion coefficient of the AAs in terms of the different physical properties of the films that resulted from specific processing techniques. Several developments based on the incorporation of antimicrobial and antioxidant substances into PLA have displayed outstanding activities for food protection against microbial growth and oxidation.

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Application of β-Cyclodextrin/2-Nonanone Inclusion Complex as Active Agent to Design of Antimicrobial Packaging Films for Control of Botrytis cinerea

Cited by 31 publications

References 54 publications

Development of sorbic acid microcapsules and application in starch‐poly (butylene adipate co‐terephthalate) films

Development of sorbic acid microcapsules and application in starch‐poly (butylene adipate co‐terephthalate) films

On the Use of PLA-PHB Blends for Sustainable Food Packaging Applications

Active PLA Packaging Films: Effect of Processing and the Addition of Natural Antimicrobials and Antioxidants on Physical Properties, Release Kinetics, and Compostability

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