Formulation of secondary compounds as additives of biopolymer-based food packaging: A review

Moeini, Arash; Germann, Natalie; Malinconico, Mario; Santagata, Gabriella

doi:10.1016/j.tifs.2021.05.040

Cited by 65 publications

(41 citation statements)

References 89 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Despite these advantages, extensive use of plastic packaging materials has led to serious environment problems, due to their non-biodegradability. Biopolymer films, produced from polysaccharide, protein, lipid, and their blends, have received considerable attention as promising candidates for food packaging [1]. According to the Market Data Forecast, the global edible packaging market was valued to be USD 727.6 million in 2021 and is expected to expand at a compound average growth rate of 6.2%, reaching USD 1.1 billion by 2026 [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of Molecular Weight and Degree of Substitution on the Physical-Chemical Properties of Methylcellulose-Starch Nanocrystal Nanocomposite Films

et al. 2021

View full text Add to dashboard Cite

This research studied the effect of molecular weight (Mw) and degree of substitution (DS) on the microstructure and physicochemical characteristics of methylcellulose (MC) films with or without SNC. The Mw and DS of three types of commercial MC (trade name of M20, A4C, and A4M, respectively) were in the range of 0.826 to 3.404 × 105 Da and 1.70 to 1.83, respectively. Mw significantly affected the viscosity of methylcellulose solutions as well as the microstructure and tensile strength of methylcellulose films, while DS had a pronounced effect on their oxygen permeability properties. The incorporation of 15% (w/w) SNC resulted in the efficient improvement of tensile strength, water, and oxygen barrier properties of films, particularly for the A4C nanocomposite films. The results from SEM and FTIR illustrated that relatively homogenous dispersion of SNC was distinguished in A4C-15% (w/w) SNC films. Furthermore, microstructures of MC-SNC nanocomposite films were strongly dependent on both Mw and DS of MC. This work offers a convenient and green method to fabricate MC-based nanocomposite films with desirable mechanical, light, oxygen, and water vapor barrier properties.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of Molecular Weight and Degree of Substitution on the Physical-Chemical Properties of Methylcellulose-Starch Nanocrystal Nanocomposite Films

et al. 2021

View full text Add to dashboard Cite

show abstract

“…This outcome could be ascribed to the strong physical network developed between the polar groups of starch and proteinbased components of Gnocchi (flour and potatoes) and the salts naturally available in sea water [21]. Indeed, it is likely that starch and protein carboxyl, amide, hydroxyl residues can develop ionic interactions with salt cations and hydrogen bonding, thus providing a tightened polymer-based structure responsible for the physical entrapment of NaCl in GSW samples [22]. It is not the case that these samples evidenced higher physical and thermal stability, demonstrated by both SEM and TGA analysis.…”

Section: Evaluation Of Sodium Chloride Content In Raw/cooked Gtw and Gsw Samplesmentioning

confidence: 99%

Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient

Santagata

Zannini

Mallardo

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

This study shows the chemical–physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta Gnocchi with respect to those prepared with tap water. Gnocchi obtained by mixing the flour with seawater (GSW) were compared with traditional Gnocchi made with tap water (GTW). The contents of sodium chloride, macro and micro elements, volatile molecules profile, thermal properties, and morphological analysis were investigated in both Gnocchi types. The analysis of chlorides showed that the samples prepared with sea water had a significantly lower NaCl content after cooking in comparison with those prepared with tap water. These results were also confirmed by the inductively coupled plasma (ICP) analysis for sodium content. The profiles of the volatile molecules acquired by gas chromatography-mass spectrometry (GC-MS) evidenced significant differences between the groups of aromatic molecules of the two typologies of samples. Morphological analysis evidenced that both raw and cooked GSW Gnocchi were structurally tightened whereas GTW Gnocchi showed a labile and weak macromolecular network. In addition, GSW Gnocchi was more thermally stable than GTW Gnocchi, as evidenced by thermogravimetric analysis (TGA).

show abstract

“…The most widely used materials for packaging food, cosmetics and pharmaceutical products are synthetic plastics [ 1 , 2 ] due to their low production cost, light weight and excellent protection that they provide to the packaged product [ 3 ]. However, as they are synthetic compounds, with delayed biodegradation (100–700 years), and oil derivatives, their use poses serious ecological problems, such as the emissions released during their manufacture and incineration, the use of resources and the generation of waste [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Physical, Optical and Mechanical Properties of Composite Edible Films of Gelatin, Whey Protein and Chitosan

et al. 2022

View full text Add to dashboard Cite

The aim of this work was to evaluate the effect of the concentration of gelatin (G) (3–6 g), whey protein (W) (2.5–7.5 g) and chitosan (C) (0.5–2.5 g) on the physical, optical and mechanical properties of composite edible films (CEFs) using the response surface methodology (RSM), as well as optimizing the formulation for the packaging of foods. The results of the study were evaluated via first- and second-order multiple regression analysis to obtain the determination coefficient values with a good fit (R ˃ 0.90) for each of the response variables, except for the values of solubility and b*. The individual linear effect of the independent variables (the concentrations of gelatin, whey protein and chitosan) significantly affected (p ≤ 0.05) the water vapor permeability (WVP), strength and solubility of the edible films. The WVP of the edible films varied from 0.90 to 1.62 × 10−11 g.m/Pa.s.m2, the resistance to traction varied from 0.47 MPa to 3.03 MPa and the solubility varied from 51.06% to 87%. The optimized values indicated that the CEF prepared with a quantity of 4 g, 5 g and 3 g of gelatin, whey protein and chitosan, respectively, provided the CEF with a smooth, continuous and transparent surface, with L values that resulted in a light-yellow hue, a lower WVP, a maximum strength (resistance to traction) and a lower solubility. The results revealed that the optimized formulation of the CEF of G–W–C allowed a good validation of the prediction model and could be applied, in an effective manner, to the food packaging industry, which could help in mitigating the environmental issues associated with synthetic packaging materials.

show abstract

Formulation of secondary compounds as additives of biopolymer-based food packaging: A review

Cited by 65 publications

References 89 publications

Effect of Molecular Weight and Degree of Substitution on the Physical-Chemical Properties of Methylcellulose-Starch Nanocrystal Nanocomposite Films

Effect of Molecular Weight and Degree of Substitution on the Physical-Chemical Properties of Methylcellulose-Starch Nanocrystal Nanocomposite Films

Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient

Optimization of the Physical, Optical and Mechanical Properties of Composite Edible Films of Gelatin, Whey Protein and Chitosan

Contact Info

Product

Resources

About