Comprehensive review on developments in starch-based films along with active ingredients for sustainable food packaging

Dutta, Ditimoni; Sit, Nandan

doi:10.1016/j.scp.2024.101534

Cited by 5 publications

(1 citation statement)

References 121 publications

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“…Furthermore, the inclusion of fruit particles can be a promising solution for both food safety and waste reduction. This innovation aligns with the Sustainable Development Goal of achieving zero hunger by ensuring safer food and reducing waste [17].…”

Section: Introductionmentioning

confidence: 87%

Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

Santos,

Almeida,

Albuquerque

et al. 2024

Packag Technol Sci

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In this study, dragon fruit peels were subjected to different times (5, 10, 15, 20 and 25 min) of ultrasound pretreatment (4.870 W m−2/25°C) and then freeze‐drying (FD) (−56°C/48 h) to obtain powder particles, which underwent physical–chemical, functional and structural characterisation. Additionally, the extraction of total phenolic compound (TPC) was evaluated through ultrasound‐assisted kinetics and mechanical agitation. Finally, films based on black rice starch were developed with the addition (0.5, 1.5 and 2.5%) of dragon fruit peel powder particles, and their physical, barrier, antioxidant, structural and mechanical properties were evaluated. The results obtained showed that all particles had low water content (4.21%–6.58%) and high solubility (84.62%–88.73%) with a reduction in particle size (23.21–39.32 μm). In the extraction of TPC, the synergistic effect of the tested conditions increased efficiency, reaching 686.66 mg GAE/100 g for pretreated dragon fruit peel powder particles (25 min) in 180 min of extraction. Furthermore, the type ‘A’ crystallinity structure did not change significantly with pretreatment, but there was a reduction in peak area, reflecting on relative crystallinity, with a maximum decrease of 29.04%. The starch‐based films produced with 2.5% dragon fruit peel powder particles showed low solubility (28.72%) and low water vapour permeability (5.03 × 10−8 g mm s−1 m2 Pa), however, they contained higher levels of TPC (31.78 mg GAE/100 g film) and antioxidant activity (8.17 μmol TE/g film) that were easily migrated in aqueous medium. Furthermore, they also presented low values of tensile strength at break (3.41 MPa) and Young's modulus (4.18 MPa), as well as a high value of elongation at break (45.82%). Finally, our results highlight the potential of ultrasound as a pretreatment for FD of dragon fruit peels, paving the way for the development of rice starch‐based food packaging.

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Section: Introductionmentioning

confidence: 87%

Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

Santos,

Almeida,

Albuquerque

et al. 2024

Packag Technol Sci

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Developing Catalysts for the Hydrolysis of Glycosidic Bonds in Oligosaccharides Using a Spectrophotometric Screening Assay

Striegler

2024

ACS Catal.

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In a proof-of-concept study, a method for the empirical design of polyacrylate gel catalysts with the ability to cleave 1→4 α-glycosidic bonds in di- and trisaccharides was elaborated. The study included the synthesis of a 300-gel member library based on two different cross-linkers and 10 acrylate monomers, identification of monomodal gels by dynamic light scattering, and a 96-well plate spectrophotometric screening assay to monitor the hydrolysis of chromophore-free maltose into glucose units. The composition of the matrix of the most efficient catalysts in the library was found to enable CH−π, hydrophobic, and H-bond accepting interactions during the hydrolysis as typically seen in glycosylases. The same gel catalysts allowed the hydrolysis of the trisaccharide maltotriose with a catalytic proficiency of 2 × 106 indicating transition state stabilization during the hydrolysis of 5 × 10–7. The results place the developed gels among the most efficient catalysts developed for the hydrolysis of natural saccharides. The elaborated strategy may lead to catalysts that can transform polysaccharides into valuable synthons in the near future.

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Biodegradable Nanomaterials for Sustainable Food Packaging Applications

Mishra,

Mittal,

Singh Negi

et al. 2024

E3S Web of Conf.

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This research article explores the viability of biodegradable nanomaterials for sustainable food packaging applications. The study involves a thorough analysis of the materials, including material characterisation, mechanical testing, barrier testing, and biodegradation tests. The material characterisation demonstrates a consistent distribution of nanoparticles throughout the polymer matrix, as validated by SEM and TEM examination. XRD analysis also indicates the presence of crystalline phases in the nanomaterials. FTIR spectroscopy is a technique that can identify specific functional groups and chemical bonds in a substance, allowing us to get knowledge about its composition and compatibility. Ongoing research and development are crucial to enhance the efficiency and economic feasibility of packaging materials made from biodegradable nanomaterials. This will help advance the sustainability of the food packaging sector.

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Comprehensive review on developments in starch-based films along with active ingredients for sustainable food packaging

Cited by 5 publications

References 121 publications

Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

Developing Catalysts for the Hydrolysis of Glycosidic Bonds in Oligosaccharides Using a Spectrophotometric Screening Assay

Biodegradable Nanomaterials for Sustainable Food Packaging Applications

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