Chitosan films and blends for packaging material

Broek, L.A.M. van den; Knoop, Rutger J. I.; Kappen, Frans H.J.; Boeriu, Carmen G.

doi:10.1016/j.carbpol.2014.07.039

Cited by 367 publications

(140 citation statements)

References 42 publications

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“…It is used as an edible film for fresh food products. It is also biocompatible, resistant to gases, non-toxic, and non-polluting [43][44][45].…”

Section: Chitosanmentioning

confidence: 99%

“…Alternative sources are fungi, yeast, green microalgae, insects, and protozoa. The use of chitosan is, however, limited in some industrial applications due to its poor solubility [45,46].…”

Section: Chitosanmentioning

confidence: 99%

“…The linear copolymer chitosan consists of β-(1→4)-2-acetamido-2-deoxy-d-glucopyranose and β-(1→4)-2-amino-2-deoxy-d-glucopyranose units. The exoskeleton of crustacean waste such as the shells of shrimp or [45] crab are used for the isolation of this polysaccharide. Alternative sources are fungi, yeast, green microalgae, insects, and protozoa.…”

Section: Chitosanmentioning

confidence: 99%

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Packaging Concepts for Ready-to-Eat Food: Recent Progress

Silberbauer

Schmid

2017

J Package Technol Res

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During recent years the market for convenience foods has grown rapidly. More and more consumers prefer ready-to-eat (RTE) products because of their advantageous minimal input of time and effort. The increasing awareness of health means there is a need for nutritious, high quality ready meals. Due to technological developments, the packaging industry is continuously coming up with innovative packaging. This is being driven by ecological challenges, policy, and consumer demands. However, only a few studies have hitherto been published on innovative packaging concepts for RTE food. The purpose of this review is to evaluate the status quo and recent progress in this area. It is important to understand the crucial factors for food packaging for RTE food, namely food safety and quality. Packaging concepts have focused on preventing microbial growth, so protecting consumers from food-borne diseases. Bio-based packaging materials such as polylactic acid and chitosan have limited mechanical properties. The use of nanomaterials or natural essential oils to replace synthetic additives could alleviate this. The combination with modified atmosphere packaging showed improvements and prolongation of the shelf life.

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“…It is used as an edible film for fresh food products. It is also biocompatible, resistant to gases, non-toxic, and non-polluting [43][44][45].…”

Section: Chitosanmentioning

confidence: 99%

“…Alternative sources are fungi, yeast, green microalgae, insects, and protozoa. The use of chitosan is, however, limited in some industrial applications due to its poor solubility [45,46].…”

Section: Chitosanmentioning

confidence: 99%

Section: Chitosanmentioning

confidence: 99%

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Packaging Concepts for Ready-to-Eat Food: Recent Progress

Silberbauer

Schmid

2017

J Package Technol Res

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“…Edible and non-edible films are also of interest wherein natural antimicrobial ingredients like clove, pepper, cinnamon, coffee, and others are incorporated [40,55]. Chitosan, another biologically derived polymeric biomaterial, is also being researched extensively due to its inherent, natural antimicrobial activities and non-toxicity [3,46,93].…”

Section: Mechanisms Involved In Active Food Packagingmentioning

confidence: 99%

A Relook at Food Packaging for Cost Effective by Incorporation of Novel Technologies

Ananda

Manukumar

Umesha

et al. 2017

J Package Technol Res

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Food packaging is one of the essential subject areas in food technology that play an important role in preserving all types of foods. Due to many disadvantages like a non-biodegradable and environmental problem in food packaging industry, a newer concept of use of biodegradable materials in food packaging from botanicals created tremendous innovative ideas in food packaging from past few years. An increased interest in hygiene in everyday life as well as in food, feed, and medical issues lead to a strong interest in films and blends to prevent the growth and accumulation of harmful bacteria. A growing trend is to use synthetic and natural antimicrobial polymers, to provide non-migratory and non-depleting protection agents for application in films, coatings, and packaging. The aim of this review was to offer a complete view of the state of the art on natural biodegradable polymer packages for food application compared to synthetics. Also, heightened overall developments in botanicals, natural and synthetic biopolymers in food packaging and its applications were described by focusing future improvements. This is a timely review as there has been a recent renewed interest in research studies, both in the industry and academia, towards the development of a new generation of biopolymer-based food packaging materials with possible applications in other areas. A lot of achievements in nanotechnology compared to synthetic materials attracted food industry for its wonderful applications in packaging was highlighted.

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“…The positively charged amino group in chitosan is responsible for its antimicrobial character. It interacts with negatively charged microbial cell membranes and causes the leakage of intracellular constituents of the microorganisms (van den Broek et al, 2015). Chitosan films with gelatin/glycerol showed some antimicrobial effect, but it did not show an inhibitory zone towards microorganisms.…”

mentioning

confidence: 99%

Improving the Antimicrobial Activity of Bagasse Packaging Paper using Organophosphorus Dimers

El‐Sakhawy¹,

Awad²,

Madkour³

et al. 2016

IJTech

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The antimicrobial properties of bagasse paper sheets coated with natural polymers (chitosan, different ratios of (gelatin/glycerol) + chitosan, hemicellulose, hemicellulose + glycerol, hemicellulose+chitosan) or synthetic organophosphorus dimer compounds were evaluated in this work. Hemicelluloses showed moderate activity against Bacillus subtilis and Candida albicans, while chitosan showed weak activity against B. subtilis. The condition that offered the highest inhibitory activity of bagasse paper was the one coated with 1,3-diaryl-2,2,2,4,4,4-hexachlorocyclodiphosph(V)azane (where aryl is p-chloroaniline or p-anisidine). The developed bagasse papers were evaluated against Gram-positive bacteria, Gram-negative bacteria, yeasts, and fungi. The highest inhibitory activity was obtained at a concentration of 200 mg/mL for p-chloroaniline with an inhibition zone that varied for different microbes from 6.9 mm to 26 mm. The highest inhibitory activity was obtained at 300-250 mg/mL for panisidine against most of the pathogenic microorganisms with an inhibition zone that varied for different microbes from 8 mm to 14.75 mm. The observed antimicrobial and antifungal activity properties for bagasse paper coated with 1,3-diaryl 2,2,2,4,4,4-hexachlorocyclodiphosph(V)azane could be attributed to the presence of Cl, P atoms, and the lone pair of electrons on N atoms in the structure of the dimers.

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Chitosan films and blends for packaging material

Cited by 367 publications

References 42 publications

Packaging Concepts for Ready-to-Eat Food: Recent Progress

Packaging Concepts for Ready-to-Eat Food: Recent Progress

A Relook at Food Packaging for Cost Effective by Incorporation of Novel Technologies

Improving the Antimicrobial Activity of Bagasse Packaging Paper using Organophosphorus Dimers

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