Pectin-based nanocomposite aerogels for potential insulated food packaging application

Nešić, Aleksandra; Gordić, Milan; Davidović, Slađana; Radovanović, Željko; Nedeljković, Jovan M.; Смирнова, Ирина; Gurikov, Pavel

doi:10.1016/j.carbpol.2018.04.076

Cited by 92 publications

(42 citation statements)

References 49 publications

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“…Pectins are widely used in the food industry as emulsifier and gelling agents. The ability of pectins to form gels under specific conditions has been used to obtain aerogels [86,106], hydrogels [87,107] or oleogels [88,108]. In particular, hydrogels are the most popular gel compositions used in food packaging, since they are able to absorb large amounts of water or other biological fluids inside their structure.…”

Section: Emulsions and Gelsmentioning

confidence: 99%

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Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

et al. 2020

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Regardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue. Pectin is a natural-based polysaccharide contained in the cell walls of many plants allowing their growth and cell extension. This biopolymer can be extracted from plants and isolated as a bioplastic material with different applications, including food packaging. This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials. Many researchers are currently working on a multitude of food and beverage industry applications related to pectin as well as combinations with other biopolymers to improve some key properties, such as antioxidant/antimicrobial performance and flexibility to obtain films. All these advances are covered in this review.

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Section: Emulsions and Gelsmentioning

confidence: 99%

“…Recently, pectin-based aerogels have been developed for the storage of temperature-sensitive food. In this regard, TiO 2 nanoparticles were incorporated into the pectin matrix to improve the mechanical, thermal and antimicrobial properties of pectin when compared to control films [86].…”

Section: Emulsions and Gelsmentioning

confidence: 99%

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

et al. 2020

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“…Polysaccharide aerogels possess low thermal conductivity, in the range of 16-22 mW/mK [37], which is comparable to silica aerogels and synthetic polystyrene foams, currently used in packaging of hot or chilled food and beverage. Hence, polysaccharide-based aerogels can be used as mechanical supporters in bio-food packaging of thermal-sensitive food [38]. Recently, it has been investigated fully bio-based aerogel package for different fruit models with special design (see Figure 4).…”

Section: Aerogels In the Food Packaging Sectormentioning

confidence: 99%

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Nešić

Cabrera‐Barjas

Dimitrijević-Branković

et al. 2019

Molecules

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210

108

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The use of polysaccharide-based materials presents an eco-friendly technological solution, by reducing dependence on fossil resources while reducing a product's carbon footprint, when compared to conventional plastic packaging materials. This review discusses the potential of polysaccharides as a raw material to produce multifunctional materials for food packaging applications. The covered areas include the recent innovations and properties of the polysaccharide-based materials. Emphasis is given to hemicelluloses, marine polysaccharides, and bacterial exopolysaccharides and their potential application in the latest trends of food packaging materials, including edible coatings, intelligent films, and thermo-insulated aerogel packaging.

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“…Lopez de Dicastillo et al obtained TiO 2 nanotubes by a deposition process of atomic layer covering the electrospun polyvinyl alcohol (PVA) nanofibers at different temperatures to obtain antibacterial nanostructures with a relative high selective area [ 89 ]. Nesic et al prepared eco-environmental pectin-TiO 2 nanocomposite aerogels by a sol-gel process and followed by drying under the supercritical conditions [ 90 ]. Firstly, pectin was dissolved in water and proper amount of TiO 2 colloid was added; then crosslinking reaction was induced in the presence of zinc ions and tert-butanol [ 90 ].…”

Section: Inorganic and Metal Oxide Nanomaterials Applied In Food Pmentioning

confidence: 99%

Recent Developments in Food Packaging Based on Nanomaterials

et al. 2018

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The increasing demand for high food quality and safety, and concerns of environment sustainable development have been encouraging researchers in the food industry to exploit the robust and green biodegradable nanocomposites, which provide new opportunities and challenges for the development of nanomaterials in the food industry. This review paper aims at summarizing the recent three years of research findings on the new development of nanomaterials for food packaging. Two categories of nanomaterials (i.e., inorganic and organic) are included. The synthetic methods, physical and chemical properties, biological activity, and applications in food systems and safety assessments of each nanomaterial are presented. This review also highlights the possible mechanisms of antimicrobial activity against bacteria of certain active nanomaterials and their health concerns. It concludes with an outlook of the nanomaterials functionalized in food packaging.

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Pectin-based nanocomposite aerogels for potential insulated food packaging application

Cited by 92 publications

References 49 publications

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

Prospect of Polysaccharide-Based Materials as Advanced Food Packaging

Recent Developments in Food Packaging Based on Nanomaterials

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