Cellulose nanofiber mediated natural dye based biodegradable bag with freshness indicator for packaging of meat and fish

Hazarika, Krishna Kamal; Konwar, Achyut; Borah, Alimpia; Saikia, Arupjyoti; Barman, Pankaj; Hazarika, Swapnali

doi:10.1016/j.carbpol.2022.120241

Cited by 35 publications

(10 citation statements)

References 43 publications

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“…It is not sealable in its natural state 156,157 . Derivatives, such as cellulose ester, and/or blends, with poly(vinylalcohol), other polysaccharides or proteins, are used in the few available studies to heat seal 158–163 . Zero to very low strengths are reported, up to 0.12 N.mm −1 , of seals with cellulose esters 159 .…”

Section: Other Heat Sealable Polymersmentioning

confidence: 99%

“…Zero to very low strengths are reported, up to 0.12 N.mm −1 , of seals with cellulose esters 159 . Another study relates the fusion endotherm around 229°C in a DSC thermogram with the heat sealability of cellulose acetate film 160 . Seals of blended films of soy protein isolate (SPI) and carboxymethyl cellulose (CMC) initiate at 180°C and achieve plateau levels around 220°C.…”

Section: Other Heat Sealable Polymersmentioning

confidence: 99%

“…156,157 Derivatives, such as cellulose ester, and/or blends, with poly(vinylalcohol), other polysaccharides or proteins, are used in the few available studies to heat seal. [158][159][160][161][162][163] Zero to very low strengths are reported, up to 0.12 N.mm À1 , of seals with cellulose esters. 159 Another study relates the fusion endotherm around 229 C in a DSC thermogram with the heat sealability of cellulose acetate film.…”

Section: Cellulose Chitosan and Other Polysaccharidesmentioning

confidence: 99%

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Seal materials in flexible plastic food packaging: A review

2023

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Flexible packaging has many advantages in the food industry, arising from low weight, formability, multilayer complexity and cost. Heat sealing is a very efficient technique to close flexible food packaging. Currently, many thermoplastic materials are used in seal layers. A seal can be formed when these materials are heated and brought into contact; thereafter, polymer chains diffuse across the seal interface and entangle. Hydrogen bonds, polar and ionic interactions are molecular forces that can come into play, depending on the thermoplastic materials that are used in the seal layer. Bonds between identical polymers, referred to as autohesion, are formed in pouch applications (e.g., horizontal and vertical form-fill-seal packages). In lidding applications, the flexible film is sealed to a rigid cup, tray or bottle, whereby bonds can be formed between non-identical polymers because the materials are often provided by different suppliers. All heat seal technologies imply heating of seal layers but differ in the heating principle. In the food industry and in most scientific seal studies, the seals of mono-and multilayered packaging are mainly formed by conductive heating. Recently, the use of emerging technologies, such as ultrasonic and laser heating, is increasingly described in recent papers. Applied seals are characterized by strength after a specified cooling time. Immediately after heating, this strength is referred to as hot tack. A good seal performance is crucial to guarantee food safety and quality. Besides strength, tightness is important to prevent food degradation, caused by microorganisms and external gases, and to keep aromatic gases inside the package. This review aims to give a literature overview that can support stakeholders in the food industry to improve and optimize the material selection in flexible packaging, in order to obtain seals with desired tightness and strength. Heat seal studies on materials and seal technology of flexible food packaging, such as pouches and lidding films, are considered. Scientific data are categorized from a materials' perspective, based on chemical structure, which is revealed by chemical and thermal analysis. A majority of the seal studies is categorized in a first section on polyolefins as seal layers. The following sections describe the seal functionality of (i) ethylene copolymers, such as ionomers; and (ii) polyesters, such as poly (ethylene terephthalate), pol (lactic acid) and poly (butylene succinate). The role of plasticizers, fillers and other

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Section: Other Heat Sealable Polymersmentioning

confidence: 99%

Section: Other Heat Sealable Polymersmentioning

confidence: 99%

Section: Cellulose Chitosan and Other Polysaccharidesmentioning

confidence: 99%

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Seal materials in flexible plastic food packaging: A review

2023

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“…Our group has synthesized cellulose-based nanofibers from cellulose for smart packaging applications. 45 Carbon nanofiber can also be a great choice as a membrane material for enhancing the membrane strength and biocompatibility.…”

Section: Carbon Nanofibersmentioning

confidence: 99%

Carbon nanomaterials for designing next-generation membranes and their emerging applications

Bora,

Bhuyan,

Borah

et al. 2023

Chem. Commun.

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“…Nanocellulose has emerged as a desirable substance for applications involving food packaging due to its distinctive traits, which include excellent barrier qualities, nontoxicity, high crystallinity, and mechanical strength. Nanocellulose is well‐suited for a variety of applications and encourages extensive study due to its biocompatibility and biodegradability (da Silva Filipini et al., 2020; Hazarika et al., 2022; Priyadarshi et al., 2021). The application of cellulose for meat packaging is reported in intelligent (Figure 2e) and active packaging (Figure 2f) with a headspace system, wrapping film, and sealed vacuum packaging.…”

Section: Classification Of Bio‐based Materials For Meat Packagingmentioning

confidence: 99%

A critical review on biodegradable food packaging for meat: Materials, sustainability, regulations, and perspectives in the EU

Siddiqui

Sundarsingh

Bahmid³

et al. 2023

Comp Rev Food Sci Food Safe

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The development of biodegradable packaging is a challenge, as conventional plastics have many advantages in terms of high flexibility, transparency, low cost, strong mechanical characteristics, and high resistance to heat compared with most biodegradable plastics. The quality of biodegradable materials and the research needed for their improvement for meat packaging were critically evaluated in this study. In terms of sustainability, biodegradable packagings are more sustainable than conventional plastics; however, most of them contain unsustainable chemical additives. Cellulose showed a high potential for meat preservation due to high moisture control. Polyhydroxyalkanoates and polylactic acid (PLA) are renewable materials that have been recently introduced to the market, but their application in meat products is still limited. To be classified as an edible film, the mechanical properties and acceptable control over gas and moisture exchange need to be improved. PLA and cellulose‐based films possess the advantage of protection against oxygen and water permeation; however, the addition of functional substances plays an important role in their effects on the foods. Furthermore, the use of packaging materials is increasing due to consumer demand for natural high‐quality food packaging that serves functions such as extended shelf‐life and contamination protection. To support the importance moving toward biodegradable packaging for meat, this review presented novel perspectives regarding ecological impacts, commercial status, and consumer perspectives. Those aspects are then evaluated with the specific consideration of regulations and perspective in the European Union (EU) for employing renewable and ecological meat packaging materials. This review also helps to highlight the situation regarding biodegradable food packaging for meat in the EU specifically.

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Cellulose nanofiber mediated natural dye based biodegradable bag with freshness indicator for packaging of meat and fish

Cited by 35 publications

References 43 publications

Seal materials in flexible plastic food packaging: A review

Seal materials in flexible plastic food packaging: A review

Carbon nanomaterials for designing next-generation membranes and their emerging applications

A critical review on biodegradable food packaging for meat: Materials, sustainability, regulations, and perspectives in the EU

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