Physicochemical and thermal characterization of poly (3-hydroxybutyrate-co-4-hydroxybutyrate) films incorporating thyme essential oil for active packaging of white bread

Sharma, Palak; Ahuja, Arihant; Izrayeel, Ansari Mohammed Dilsad; Samyn, Pieter; Rastogi, Vibhore Kumar

doi:10.1016/j.foodcont.2021.108688

Cited by 58 publications

(16 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Both P3HB and P(3HB- co -4HB) copolymers have been confirmed to be relatively hydrophobic materials that have a rather high contact angle when in contact with polar liquids (water and ethylene glycol, see Figure 3 ). The results are comparable with data obtained by other authors on similar PHAs [ 18 , 19 , 20 , 21 ]. P3HB and P(3HB- co -4HB)s are similar to synthetic polymers, which are commonly used in film technology [ 22 ], and significantly differ from other natural polymers (polysaccharides, proteins, nucleic acids, etc.)…”

Section: Resultssupporting

confidence: 92%

Effects of Differing Monomer Compositions on Properties of P(3HB-co-4HB) Synthesized by Aneurinibacillus sp. H1 for Various Applications

et al. 2022

View full text Add to dashboard Cite

Films prepared from poly(3-hydroxybutyrate-co-4-hydroxybutyrate) copolymers produced by Aneurinibacillus sp. H1 using an automatic film applicator were homogeneous and had a defined thickness, which allowed a detailed study of physicochemical properties. Their properties were compared with those of a poly (3-hydroxybutyrate) homopolymer film prepared by the same procedure, which proved to be significantly more crystalline by DSC and XRD. Structural differences between samples had a major impact on their properties. With increasing 4-hydroxybutyrate content, the ductility and release rate of the model hydrophilic active ingredient increased significantly. Other observed properties, such as the release of the hydrophobic active substance, the contact angle with water and ethylene glycol, or the surface morphology and roughness, were also affected by the composition. The identified properties predetermine these copolymers for wide use in areas such as biomedicine or smart biodegradable packaging for food or cosmetics. The big advantage is the possibility of fine-tuning properties simply by changing the fermentation conditions.

show abstract

Section: Resultssupporting

confidence: 92%

Effects of Differing Monomer Compositions on Properties of P(3HB-co-4HB) Synthesized by Aneurinibacillus sp. H1 for Various Applications

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The most common EOs which are applied as active agents in food packaging include cinnamon (cinnamaldehyde) [ 123 ], rosemary [ 128 ], ginger [ 115 ], oregano [ 121 ], tea tree [ 35 ], citrus [ 122 ], and thyme [ 127 ] ( Figure 7 ).…”

Section: Bio-active Packagingmentioning

confidence: 99%

The Green Era of Food Packaging: General Considerations and New Trends

et al. 2022

View full text Add to dashboard Cite

Recently, academic research and industries have gained awareness about the economic, environmental, and social impacts of conventional plastic packaging and its disposal. This consciousness has oriented efforts towards more sustainable materials such as biopolymers, paving the way for the “green era” of food packaging. This review provides a schematic overview about polymers and blends of them, which are emerging as promising alternatives to conventional plastics. Focus was dedicated to biopolymers from renewable sources and their applications to produce sustainable, active packaging with antimicrobial and antioxidant properties. In particular, the incorporation of plant extracts, food-waste derivatives, and nano-sized materials to produce bio-based active packaging with enhanced technical performances was investigated. According to recent studies, bio-based active packaging enriched with natural-based compounds has the potential to replace petroleum-derived materials. Based on molecular composition, the natural compounds can diversely interact with the native structure of the packaging materials, modulating their barriers, optical and mechanical performances, and conferring them antioxidant and antimicrobial properties. Overall, the recent academic findings could lead to a breakthrough in the field of food packaging, opening the gates to a new generation of packaging solutions which will be sustainable, customised, and green.

show abstract

“…PLA/PBSA blend films containing 3 and 6 wt% thymol were able to delay the visible growth of yeast and mold in packed bread by 7 and 9 days, respectively [ 46 ]. P(3HB-co-4HB) film with 30% thyme oil extended shelf life of bread to more than 5 days [ 47 ]. PBAT/PLA films containing 2 and 5% carvacrol prevented mold growth and extended shelf life of bread and butter cake by 2–4 days [ 26 ].…”

Section: Antifungal Food Packagingmentioning

confidence: 99%

Antibacterial, Antifungal and Antiviral Polymeric Food Packaging in Post-COVID-19 Era

et al. 2022

View full text Add to dashboard Cite

Consumers are now more concerned about food safety and hygiene following the COVID-19 pandemic. Antimicrobial packaging has attracted increased interest by reducing contamination of food surfaces to deliver quality and safe food while maintaining shelf life. Active packaging materials to reduce contamination or inhibit viral activity in packaged foods and on packaging surfaces are mostly prepared using solvent casting, but very few materials demonstrate antiviral activity on foods of animal origin, which are important in the human diet. Incorporation of silver nanoparticles, essential oils and natural plant extracts as antimicrobial agents in/on polymeric matrices provides improved antifungal, antibacterial and antiviral properties. This paper reviews recent developments in antifungal, antibacterial and antiviral packaging incorporating natural or synthetic compounds using preparation methods including extrusion, solvent casting and surface modification treatment for surface coating and their applications in several foods (i.e., bakery products, fruits and vegetables, meat and meat products, fish and seafood and milk and dairy foods). Findings showed that antimicrobial material as films, coated films, coating and pouches exhibited efficient antimicrobial activity in vitro but lower activity in real food systems. Antimicrobial activity depends on (i) polar or non-polar food components, (ii) interactions between antimicrobial compounds and the polymer materials and (iii) interactions between environmental conditions and active films (i.e., relative humidity, oxygen and water vapor permeability and temperature) that impact the migration or diffusion of active compounds in foods. Knowledge gained from the plethora of existing studies on antimicrobial polymers can be effectively utilized to develop multifunctional antimicrobial materials that can protect food products and packaging surfaces from SARS-CoV-2 contamination.

show abstract

Physicochemical and thermal characterization of poly (3-hydroxybutyrate-co-4-hydroxybutyrate) films incorporating thyme essential oil for active packaging of white bread

Cited by 58 publications

References 51 publications

Effects of Differing Monomer Compositions on Properties of P(3HB-co-4HB) Synthesized by Aneurinibacillus sp. H1 for Various Applications

Effects of Differing Monomer Compositions on Properties of P(3HB-co-4HB) Synthesized by Aneurinibacillus sp. H1 for Various Applications

The Green Era of Food Packaging: General Considerations and New Trends

Antibacterial, Antifungal and Antiviral Polymeric Food Packaging in Post-COVID-19 Era

Contact Info

Product

Resources

About