Layer-by-layer assembly of lysozyme with iota-carrageenan and gum Arabic for surface modification of food packaging materials with improved barrier properties

Koca, Nazan; Bayramoglu, Beste

doi:10.1016/j.colsurfa.2022.128391

Cited by 18 publications

(6 citation statements)

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“…The main advantage of the casting method is the simplicity of the process. However, as it contains a large amount of liquid in the film-forming solution, the drying step is the most time consuming, demanding a large energy consumption [ 47 , 48 ]. Besides, other factors can be cited as obstacles in the casting technique, such as bad format options (simple plates and tubes are usually produced) and difficulty scaling up.…”

Section: Methods Of Preparing Multilayer Packagingmentioning

confidence: 99%

“…This method consists of heating and then cooling. First, the pressure is applied in the fusion phase until the cool-down phase [ 48 , 51 ]. This process occurs in a compression molding press composed of two heating plates, the bottom plate where the polymer is added [ 32 , 51 ].…”

Section: Methods Of Preparing Multilayer Packagingmentioning

confidence: 99%

“…However, compression molding processes normally use temperatures around 180 °C, making the use of natural additives unfeasible (since these are thermosensitive or even volatile) in the polymer matrix [ 52 , 53 , 54 ]. Despite that, according to Siqueira et al [ 48 ], the use of this method for the production of bilayer films is increasing, mainly due to the possibility of aggregating properties of different polymers in a single material. Figure 3 shows a schematic of the compression method’s bilayer film formation process.…”

Section: Methods Of Preparing Multilayer Packagingmentioning

confidence: 99%

“…On the other hand, the literature reports some disadvantages related to using this methodology, such as a long production period, since it occurs in two or more stages, resulting in high energy consumption [ 47 , 48 , 94 ]. In addition, the multilayer method presents an important challenge related to adhesion between the layers of the system.…”

Section: Positive and Negative Aspects Of Multilayer Packaging Develo...mentioning

confidence: 99%

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Trends in Bioactive Multilayer Films: Perspectives in the Use of Polysaccharides, Proteins, and Carbohydrates with Natural Additives for Application in Food Packaging

Schnorr

Silva

Morais

et al. 2023

Foods

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The harmful effects on the environment caused by the indiscriminate use of synthetic plastics and the inadequate management of post-consumer waste have given rise to efforts to redirect this consumption to bio-based economic models. In this sense, using biopolymers to produce materials is a reality for food packaging companies searching for technologies that allow these materials to compete with those from synthetic sources. This review paper focused on the recent trends in multilayer films with the perspective of using biopolymers and natural additives for application in food packaging. Firstly, the recent developments in the area were presented concisely. Then, the main biopolymers used (gelatin, chitosan, zein, polylactic acid) and main methods for multilayer film preparation were discussed, including the layer-by-layer, casting, compression, extrusion, and electrospinning methods. Furthermore, we highlighted the bioactive compounds and how they are inserted in the multilayer systems to form active biopolymeric food packaging. Furthermore, the advantages and drawbacks of multilayer packaging development are also discussed. Finally, the main trends and challenges in using multilayer systems are presented. Therefore, this review aims to bring updated information in an innovative approach to current research on food packaging materials, focusing on sustainable resources such as biopolymers and natural additives. In addition, it proposes viable production routes for improving the market competitiveness of biopolymer materials against synthetic materials.

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Section: Methods Of Preparing Multilayer Packagingmentioning

confidence: 99%

Section: Methods Of Preparing Multilayer Packagingmentioning

confidence: 99%

Section: Methods Of Preparing Multilayer Packagingmentioning

confidence: 99%

Section: Positive and Negative Aspects Of Multilayer Packaging Develo...mentioning

confidence: 99%

See 2 more Smart Citations

Trends in Bioactive Multilayer Films: Perspectives in the Use of Polysaccharides, Proteins, and Carbohydrates with Natural Additives for Application in Food Packaging

Schnorr

Silva

Morais

et al. 2023

Foods

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“…The LBL technique could produce a wide range of films with different properties because it could take advantage of different polymer characteristics. Koca et al employed the LBL technique to modify food packaging materials with lysozyme, nanocellulose, and Arabic gum, showing good barrier properties [ 129 ]. Yu et al conducted various studies on the use of LBL technology to prepare composite films for potential food packaging applications, in which nanocellulose, nanosilver, carrageenan, and chitosan were used to achieve the great antimicrobial activity, good breathability, and excellent water barrier properties.…”

Section: Fabrication Strategies Of Cellulose Nanocomposites For Food ...mentioning

confidence: 99%

Emerging Food Packaging Applications of Cellulose Nanocomposites: A Review

Zhang

Zhong

et al. 2022

Polymers

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Cellulose is the most abundant biopolymer on Earth, which is synthesized by plants, bacteria, and animals, with source-dependent properties. Cellulose containing β-1,4-linked D-glucoses further assembles into hierarchical structures in microfibrils, which can be processed to nanocellulose with length or width in the nanoscale after a variety of pretreatments including enzymatic hydrolysis, TEMPO-oxidation, and carboxymethylation. Nanocellulose can be mainly categorized into cellulose nanocrystal (CNC) produced by acid hydrolysis, cellulose nanofibrils (CNF) prepared by refining, homogenization, microfluidization, sonification, ball milling, and the aqueous counter collision (ACC) method, and bacterial cellulose (BC) biosynthesized by the Acetobacter species. Due to nontoxicity, good biodegradability and biocompatibility, high aspect ratio, low thermal expansion coefficient, excellent mechanical strength, and unique optical properties, nanocellulose is utilized to develop various cellulose nanocomposites through solution casting, Layer-by-Layer (LBL) assembly, extrusion, coating, gel-forming, spray drying, electrostatic spinning, adsorption, nanoemulsion, and other techniques, and has been widely used as food packaging material with excellent barrier and mechanical properties, antibacterial activity, and stimuli-responsive performance to improve the food quality and shelf life. Under the driving force of the increasing green food packaging market, nanocellulose production has gradually developed from lab-scale to pilot- or even industrial-scale, mainly in Europe, Africa, and Asia, though developing cost-effective preparation techniques and precisely tuning the physicochemical properties are key to the commercialization. We expect this review to summarise the recent literature in the nanocellulose-based food packaging field and provide the readers with the state-of-the-art of this research area.

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Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

Rostamabadi,

Demirkesen,

Colussi

et al. 2024

Food Frontiers

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The inevitable drawbacks of petrochemical polymer‐based packaging (e.g., extreme loss of fossil resources, excessive products’ carbon footprint, and inordinate environmental pollution resulting from the accumulation of disposed nonbiodegradable plastic‐based packages) have urged scientists to develop novel packaging materials from nature‐inspired biopolymers. Due to their biodegradability, non‐toxicity, film‐forming ability, and barrier properties versus gasses/aroma, polysaccharides have been increasingly valued in developing food packaging materials at the lab or industrial scale. Nonetheless, these valuable biopolymers also suffer from some inherent deficiencies, that is, low resistance to water and poor mechanical attributes. Hitherto, tackling such bottlenecks via the modification of biopolymers through chemical/physical approaches and applying a combination of several biopolymers has been the main focus of numerous recent studies. In this context, the present article, for the first time, provides a comprehensive update on the most recent utilization of common polysaccharides (e.g., starch, chitosan, xanthan gum, gum Arabic, alginate, gellan, pectin, and carrageenan) for food packaging applications.

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Layer-by-layer assembly of lysozyme with iota-carrageenan and gum Arabic for surface modification of food packaging materials with improved barrier properties

Cited by 18 publications

References 59 publications

Trends in Bioactive Multilayer Films: Perspectives in the Use of Polysaccharides, Proteins, and Carbohydrates with Natural Additives for Application in Food Packaging

Trends in Bioactive Multilayer Films: Perspectives in the Use of Polysaccharides, Proteins, and Carbohydrates with Natural Additives for Application in Food Packaging

Emerging Food Packaging Applications of Cellulose Nanocomposites: A Review

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

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