Development of biodegradable and vermicompostable films based on alginate and waste eggshells

Villanueva, Valeria; Valdés, Fabrizzio; Zúñiga, Rommy N.; Villamizar‐Sarmiento, María Gabriela; Soto‐Bustamante, Eduardo; Romero-Hasler, Patricio; Riveros, Ana; Tapia, Jose; Lisoni, J. G.; Oyarzún-Ampuero, Felipe; Valenzuela, Carolina

doi:10.1016/j.foodhyd.2023.108813

Cited by 4 publications

(1 citation statement)

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“…More than 368 million tons of plastics was used in 2019, and a significant amount of this quantity ended up in landfills and the oceans, polluting our air, water, and soil [3,4]. Several researchers have worked to find the best combination between low-price film-based materials and their activation with different plant extracts or additives that potentially have antioxidant, antimicrobial, and anti-biofilm activities [5], to enhance the food's shelf-life or other functionality for food applications [6][7][8][9]. As a result of short shelf-life and inadequate packaging, food waste remains a significant global challenge, emphasizing the need for innovative and sustainable packaging solutions [10][11][12][13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Production and Characterization of Active Pectin Films with Olive or Guava Leaf Extract Used as Soluble Sachets for Chicken Stock Powder

et al. 2023

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The goal of this study was to improve the functionality of two pectin (PEC) edible films by incorporating olive leaf extract (OLE) or guava leaf extract (GLE). Different concentrations of OLE or GLE (0.1 and 0.2% w/v) were used, and 30% glycerol was added as a plasticizer. The obtained films were evaluated for their mechanical properties, antioxidant activity, thickness, color, opacity, permeability to gases and water vapor, moisture content, and moisture uptake. Soluble sachets were then prepared and filled with chicken stock powder. The results indicated that incorporating OLE or GLE into the PEC films significantly increased their opacity, greenness, and antioxidant activity, which increased from 8.5% in the control to 83.9% when 0.2% GLE was added. Additionally, the films had lower water vapor permeability than the control film. The moisture uptake of the films was also significantly increased when GLE was added. Furthermore, the developed sachets were tested in real-life scenarios, mirroring their intended usage in households. After being introduced to boiling water, the sachets rapidly dissolved within seconds. These results suggest that OLE or GLE, as natural additives, can be used to improve the functionality and activity of edible films.

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