Potential of lignocellulosic fractions from Posidonia oceanica to improve barrier and mechanical properties of bio-based packaging materials

Abstract

This work reports on the valorization of residues from Posidonia oceanica leaves for the purpose of obtaining lignocellulosic fractions of interest for the development of bio-based materials for food packaging. The lignocellulosic fractions were characterized, thereby confirming the purification of cellulose and showing increases in crystallinity and thermal stability after the consecutive extraction steps. Subsequently, pure lignocellulosic films were obtained and characterized and the pure cellulose film showed the best properties in terms of mechanical performance and water vapor permeability. Finally, composite starch films containing lignocellulosic fractions were developed by melt compounding and characterized. Although the film containing the pure cellulose additive showed the optimum improvement in terms of mechanical properties (with an increase of 85% in the elastic modulus and 38% in the tensile strength), similar water vapor permeability reduction (~40%) was achieved with the least purified fractions, explained by their effect on starch gelatinization, as evidenced by SAXS/WAXS.

Development of food packaging bioactive aerogels through the valorization of Gelidium sesquipedale seaweed

“…The cellulose and nanocellulose samples had a higher crystallinity index when compared to the other samples, evidencing the removal of amorphous components such as lignin and hemicelluloses (Oliveira et al, 2017, Abraham et al 2011, which, as previously suggested by the FTIR characterization, were present in the less purified fractions. The cellulose crystallinity value was very similar to that previously reported for the cellulose extracted from Gelidium elegans seaweed (XC~63%) (Chen et al, 2016) and higher than that of cellulose extracted from aquatic plants, such as Posidonia leaves and waste (XC~48-51%) (Coletti, Valerio, & Vismara 2013, Benito-González et al, 2018. Although the acid hydrolysis was expected to digest the amorphous domains of cellulose through cleavage of the β-1,4-glycosidic bonds, releasing the individual crystal segments, it seems that, in agreement with the FTIR results, only a slight increase in the crystallinity index was attained.…”

“…The extraction of cellulose from the raw Gelidium sesquipedale seaweed was carried out by applying a protocol previously used for agro-industrial (Martínez-Sanz, Vicente, Gontard, Lopez-Rubio, & Lagaron, 2015) and aquatic biomass (Benito-González, Martínez-Sanz, & Lopez-Rubio, 2018). In the first purification step, 10 g of dry seaweed were washed in a Soxhlet apparatus with 800 ml of toluene/ethanol 2:1 (v/v) during 24 h. The resulting material was dried in an oven at 60 °C, until reducing the level of moisture to ca.…”

Optimizing Risk Allocation in Public-Private Partnership Projects by Project Finance Contracts. The Case of Put-or-Pay Contract for Stranded Posidonia Disposal in the Municipality of Bari

“…Several uses of posidonia have been proposed during the history. For instance, the PO leaves were used in packing for fragile items transportation in Mediterranean regions, and to move fresh fish from the coast to cities [31,32]. Posidonia leaves have been used as a filling material for mattresses and pillows [33]); as roof insulation [31]; PO leaves have been also used to feed animals in different areas [34], due to their antifungal and antibacterial properties [35].…”

Cellulose acetate/AgNPs-organoclay and/or thymol nano-biocomposite films with combined antimicrobial/antioxidant properties for active food packaging use

“…In this approach, the use biopolymers as matrix and nanoscale reinforcements as fillers are potential materials developed to overcome some drawbacks of biopolymers, such as insufficient mechanical and barrier performances against water vapour and oxygen, since these are factors with advert influence in food quality and shelf-life. The use of versatile biopolymers such as polyesters, polysaccharides, proteins and lipids, among others, is currently improving to satisfy industrial requirements and consumer desires by maintaining food safety, and minimizing their environmental impact [1][2][3].…”