Production of Films, Containers, and Membranes

McKeen, Laurence W.

doi:10.1016/b978-0-323-50859-9.00003-8

Cited by 7 publications

(2 citation statements)

References 5 publications

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“…The amount of coating materials delivered to the film is then determined by the gaps made between the wire and the film, which subsequently determines coating thickness. Bar coating can only produce a coating thickness higher than 1 µm for the coating thickness is limited by the diameter of the wire (McKeen, 2017). Similar to knife coating, bar coating is simple and easily scalable, making it a suitable coating technique both at laboratory and industrial levels.…”

Section: Antimicrobial‐coated Films: Coating Methodsmentioning

confidence: 99%

Antimicrobial‐coated films as food packaging: A review

Dudley

2021

Comp Rev Food Sci Food Safe

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Antimicrobial food packaging involves packaging the foods with antimicrobials to protect them from harmful microorganisms. In general, antimicrobials can be integrated with packaging materials via direct incorporation of antimicrobial agents into polymers or application of antimicrobial coating onto polymer surfaces. The former option is generally achieved through thermal film‐making technology such as compression molding or film extrusion, which is primarily suitable for heat‐stable antimicrobials. As a nonthermal technology, surface coating is more promising compared to molding or extrusion for manufacturing food packaging containing heat‐sensitive antimicrobials. In addition, it also has advantages over direct incorporation to preserve the packaging materials’ bulk properties (e.g., mechanical and physical properties) and minimize the amount of antimicrobials to reach sufficient efficacy. Herein, antimicrobial food packaging films achieved through surface coating is explored and discussed. The two components (i.e., film substrate and antimicrobials) consisting of the antimicrobial‐coated films are reviewed as plastic/biopolymer films; and synthetic/naturally occurring antimicrobials. Furthermore, special emphasis is given to different coating technologies to deposit antimicrobials onto film substrate. Laboratory coating techniques (e.g., knife coating, bar coating, and spray coating) commonly applied in academic research are introduced briefly, and scalable coating methods (i.e., electrospinning/spraying, gravure roll coating, flexography coating) that have the potential to bring laboratory‐developed antimicrobial‐coated films to an industrial level are explained in detail. The migration profile, advantages/drawbacks of antimicrobial‐coated films for food applications, and quantitative analyses of the reviewed antimicrobial‐coated films from different aspects are also covered in this review. A conclusion is made with a discussion of the challenges that remain in bringing the production of antimicrobial‐coated films to an industrial level.

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Section: Antimicrobial‐coated Films: Coating Methodsmentioning

confidence: 99%

Antimicrobial‐coated films as food packaging: A review

Dudley

2021

Comp Rev Food Sci Food Safe

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“…Three different packaging materials were produced in this study. The first was a conventional polypropylene film produced by blown extrusion [57]. The second was also a blown extruded film with the difference being that Flavomix and tomato leaf-stem extract in a form of oil-based emulsion were incorporated into the last barrel of the extruder, avoiding the extensive exposure of the bioactive agents to temperatures around 160 • C and 180 • C for a longer period of time.…”

Section: Preparation and Characterization Of Antioxidant And Antimicr...mentioning

confidence: 99%

Investigating the Environmental Benefits of Novel Films for the Packaging of Fresh Tomatoes Enriched with Antimicrobial and Antioxidant Compounds through Life Cycle Assessment

Tsouti,

Papadaskalopoulou,

Konsta

et al. 2023

Sustainability

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Food systems account for 21–37% of total net anthropogenic greenhouse gas emissions. At the same time, in the European Union, the retail and consumption stages account for half of the total food waste produced across the entire food supply chain. For this, there is a continuous development of novel packaging materials to extend the shelf life of fresh products and thus reduce food waste produced at these stages. The aim of the present research is to examine the environmental performance of such materials enriched with antioxidant and antimicrobial compounds by considering their effect on the shelf-life extension of packed fresh tomatoes. In particular, two novel packaging films, a film with incorporated tomato leaf-stem extract and Flavomix through extrusion and a film coated with zein nanofibers containing the aforementioned bio-active compounds through electrospinning were studied for the packaging of fresh tomatoes and compared to conventional polypropylene packaging film. An antioxidant effect was recorded for both films achieving a shelf life prolongation of three days. Moreover, both films exhibited in vitro antibacterial activity against Staphylococcus aureus and Escherichia coli. In addition, antimicrobial activity was observed against yeast and molds and the total viable bacterial count in packed fresh tomatoes. The environmental benefits were evaluated using a life cycle assessment. The results indicated a decrease in the environmental impacts by 14% considering the entire food supply chain for both novel films. The environmental performance of novel film production by extrusion shows an increased impact of 31% compared to conventional film, while nanocoating shows an increased impact of 18%.

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