Impact of metal nanoparticles on the mechanical, barrier, optical and thermal properties of biodegradable food packaging materials

Jafarzadeh, Shima; Jafari, Seid Mahdi

doi:10.1080/10408398.2020.1783200

Cited by 105 publications

(40 citation statements)

References 106 publications

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“…Thermal analysis techniques are helpful in determining the changes in material properties through the heating process [ 79 , 80 ]. The differential scanning calorimetry (DSC) and thermogravimetry analysis (TGA) methods are widely utilized to investigate the thermal profiles of polymers and their composites [ 81 ]. DSC is used to measure the difference in the quantity of heat needed to raise the temperature of the material and the reference as a function of temperature and time [ 82 ].…”

Section: Effects Of Seaweeds On Food Contact Materialsmentioning

confidence: 99%

“…DSC is used to measure the difference in the quantity of heat needed to raise the temperature of the material and the reference as a function of temperature and time [ 82 ]. Thermal properties such as glass transition temperature (

), melting temperature (

), and crystallization temperature (

) can be determined from a DSC measurement [ 81 ]. DSC analysis of chitosan-based edible films incorporated with seaweeds (FH, FP) and seaweed extracts (FHE, FPE) had higher endothermic peak specific energy values (170.9–197.1 J/g) compared to the chitosan-only films (<100 J/g).…”

Section: Effects Of Seaweeds On Food Contact Materialsmentioning

confidence: 99%

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Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

Perera

Sharma

Pradhan

et al. 2021

Foods

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Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife, and the environment. As a result, numerous researches have been in progress on alternative polymers, which has similar properties as plastic but is also environmentally friendly (biodegradable). In recent years, the utilization of seaweed polysaccharides has piqued interest due to its biodegradability, non-toxicity, antioxidant capabilities, and excellent film formation ability. However, it has a number of drawbacks such as low tensile strength, water solubility, and moderate antibacterial characteristics, among others. The addition of other biopolymers, nanoparticles, or natural active agents improves these features. In this review article, we have summarized the current state of seaweed polysaccharide research in active packaging, intelligent packaging, edible films, and coatings. It also highlights the physical, thermal, antioxidant, and other properties of these materials. Finally, the article discusses the relevant legislation as well as the field’s future prospects. Research shows that seaweeds polysaccharide looks promising as a sustainable food contact material, but there is always a potential for development to make it market feasible.

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Section: Effects Of Seaweeds On Food Contact Materialsmentioning

confidence: 99%

), melting temperature (

), and crystallization temperature (

Section: Effects Of Seaweeds On Food Contact Materialsmentioning

confidence: 99%

Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

Perera

Sharma

Pradhan

et al. 2021

Foods

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“…The use of nanoparticles as reinforcement for materials has restarted research on biopolymers for packaging [ 12 ]. Nanoparticles of cellulose and chitosan have been reported to significantly enhance many biopolymers’ mechanical properties [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Functional Properties and Molecular Degradation of Schizostachyum Brachycladum Bamboo Cellulose Nanofibre in PLA-Chitosan Bionanocomposites

et al. 2021

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The degradation and mechanical properties of potential polymeric materials used for green manufacturing are significant determinants. In this study, cellulose nanofibre was prepared from Schizostachyum brachycladum bamboo and used as reinforcement in the PLA/chitosan matrix using melt extrusion and compression moulding method. The cellulose nanofibre(CNF) was isolated using supercritical carbon dioxide and high-pressure homogenisation. The isolated CNF was characterised with transmission electron microscopy (TEM), FT-IR, zeta potential and particle size analysis. The mechanical, physical, and degradation properties of the resulting biocomposite were studied with moisture content, density, thickness swelling, tensile, flexural, scanning electron microscopy, thermogravimetry, and biodegradability analysis. The TEM, FT-IR, and particle size results showed successful isolation of cellulose nanofibre using this method. The result showed that the physical, mechanical, and degradation properties of PLA/chitosan/CNF biocomposite were significantly enhanced with cellulose nanofibre. The density, thickness swelling, and moisture content increased with the addition of CNF. Also, tensile strength and modulus; flexural strength and modulus increased; while the elongation reduced. The carbon residue from the thermal degradation and the glass transition temperature of the PLA/chitosan/CNF biocomposite was observed to increase with the addition of CNF. The result showed that the biocomposite has potential for green and sustainable industrial application.

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“…In the most common type of antimicrobial packaging, the active antimicrobial agent is incorporated into the packaging and is not in direct contact with the food (Jafarzadeh et al., 2021; Motelica et al., 2020; Toscano Ávila et al., 2020). In these packaging systems, the release of antimicrobial agents often occurs in a controlled manner, and a suitable concentration of these substances is always available to prevent microbial growth (Galotto et al., 2012; Jafarzadeh & Jafari, 2020; Moshe Dvir et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese

Chang

Nafchi

Baghaie

2021

Food Science & Nutrition

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The aim of this research was to evaluate the effect of active polyethylene film (PE) containing linalool and thymol active components on the microbial shelf life of mozzarella cheese. PE films containing different concentrations of linalool or thymol (0%, 1%, 1.5% and 2%) were prepared. The antimicrobial properties of the films were examined, and mozzarella cheese was packed with these active films. The antimicrobial properties of packed samples during 30 days of storage were studied. The obtained results from film tests showed that by increasing the concentration of active agents (linalool and thymol) in PE films, the antimicrobial activities of film samples against Escherichia coli, Staphylococcus aureus, Listeria innocua, and Saccharomyces cervicea were increased. The cheese tests result demonstrated that mozzarella cheese packaging with PE films containing different concentrations of linalool and thymol leads to a decreased growth rate of molds and yeasts in cheeses. At the end of the storage period, the lowest number of molds and yeasts was for a sample packed in PE film containing 2% thymol, which increased from 1.00 to 1.21 Log CFU/g during the storage period. From E. coli and S. aureus contamination, the samples packed in active films were safe until the last day of storage (30th day), while the control sample was unacceptable at 17th day of storage. According to obtained results from this study, it was concluded that the addition of linalool and thymol active components to PE film had a positive effect on the extension of the mozzarella scheese shelf life.

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Impact of metal nanoparticles on the mechanical, barrier, optical and thermal properties of biodegradable food packaging materials

Cited by 105 publications

References 106 publications

Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

Functional Properties and Molecular Degradation of Schizostachyum Brachycladum Bamboo Cellulose Nanofibre in PLA-Chitosan Bionanocomposites

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese

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