Properties and Application of Edible Modified Bacterial Cellulose Film Based Sago Liquid Waste as Food Packaging

Yanti, Nur Arfa; Ahmad, Sitti Wirdhana; Ramadhan, La Ode Ahmad Nur; Jamili,; Muzuni,; Walhidayah, Taufik; Mamangkey, Jendri

doi:10.3390/polym13203570

Cited by 15 publications

(7 citation statements)

References 42 publications

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“…Acetobacter species such as Acetobacter xylinus [46] are capable of synthesizing cellulose and have many uses in some fermented food products, which produce soluble polystyrene and contain rhamnose, glucose, mannose, and glucuronic acid as their acetane-related structures. Bacterial cellulose (BC) is one of the promising biomaterials that can be developed as a food packaging plastic material and is produced through the fermentation of high carbohydrate-containing substrates such as agricultural and industrial waste [46,47]. Yanti et al [47] produced CMC from a modified BC film and used glycerol as a plasticizer.…”

Section: Microorganism Productsmentioning

confidence: 99%

“…Bacterial cellulose (BC) is one of the promising biomaterials that can be developed as a food packaging plastic material and is produced through the fermentation of high carbohydrate-containing substrates such as agricultural and industrial waste [46,47]. Yanti et al [47] produced CMC from a modified BC film and used glycerol as a plasticizer.…”

Section: Microorganism Productsmentioning

confidence: 99%

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Improved Postharvest Techniques for Fruit Coatings

Wongs‐Aree¹,

Nguyen²,

Noichinda³

2023

New Advances in Postharvest Technology

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Fruits, particularly tropical fruits, have a high moisture content, distinct morphological characteristics, and physiological changes, all of which contribute to their high rate of perishability. Nonetheless, their organoleptic and nutritional qualities make them one of the most important horticultural products. Fruit coating, which imitates natural packaging, is a postharvest solution that is practical and cost-effective for a variety of applications, including on-shelf display, transportation, and storage in support of the supply chain of fruits and vegetables. Gas and moisture permeability, microbiological resistance, and esthetic enhancement are the coating functions. Using modified materials and procedures, edible coatings for fresh and freshly cut fruits are currently being developed. Edible coatings infused with essential oils or volatiles may help to prevent disease resistance while also providing consumers with a fragrant preference. When considering how to advance fruit coating technology when agricultural wastes are the primary source of new coating materials, composite coatings, nanoparticles, encapsulation, and multiple-layer coatings all hold a great deal of promise. Future research may center on the optimal material for particular fruits during the logistics phase.

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Section: Microorganism Productsmentioning

confidence: 99%

Section: Microorganism Productsmentioning

confidence: 99%

Improved Postharvest Techniques for Fruit Coatings

Wongs‐Aree¹,

Nguyen²,

Noichinda³

2023

New Advances in Postharvest Technology

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“…The hydroxyl groups in BC help to form various types of inter-and intramolecular hydrogen bonds, and the formation of inter-and intramolecular hydrogen bonds in cellulose is essential for the physical properties of cellulosic materials [18]. Meanwhile, the peaks between 2,800 and 3,000 cm −1 have been attributed to C-H stretching vibration [35]. The peak around 1,650 cm −1 is assigned to the -CO group and the peaks at 1,410 and 1,370 cm −1 are assigned to the -CH asymmetric deformation and -CH bending vibration, the characteristic signature for samples with chitosan [20].…”

Section: Fourier-transform Infrared (Ftir) Spectroscopymentioning

confidence: 99%

Development and Characterization of Bio-Composite Films Made from Bacterial Cellulose Derived from Oil Palm Frond Juice Fermentation, Chitosan and Glycerol

Ab Rahman,

Sy Mohamad,

Mohamad

2023

Trends Sci

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This study reported for the first time, the combined effects of chitosan and glycerol addition on the properties of bacterial cellulose (BC) based films for food packaging applications. Films were prepared by solution casting method using BC derived from oil palm frond juice as the main material combined with different concentrations of chitosan (0.5 and 1 %w/v) and glycerol (0.5, 1.5 and 2.5 %v/v). Pure BC, chitosan-free and glycerol-free films were used as control. The effect of incorporating chitosan and glycerol on bacterial cellulose (BC) based films was evaluated based on the physical properties (thickness, moisture content, solubility), mechanical properties (tensile strength, modulus Young, elongation at break) and chemical structure by FTIR. Increased concentration of chitosan and glycerol affected the physical and mechanical properties. The combination of 1 %w/v chitosan and 0.5 %v/v glycerol had a strengthening effect on the BC-based films with maximum tensile strength of 15 MPa and Young’s modulus of 772 MPa. Meanwhile, BC films incorporated with 1 %w/v chitosan and 2.5 %v/v glycerol demonstrated high plasticizing effect of 7 % elongation at break. The acquired FTIR spectrum of the bio-composite films suggested intermolecular interactions between BC, chitosan, and glycerol. Therefore, the BC-based bio-composite films incorporated with chitosan and glycerol have the potential to be used as food packaging materials. HIGHLIGHTS Bio-composite films from bacterial cellulose derived from oil palm frond juice fermentation with different proportions of chitosan (0.5 and 1 % w/v) and glycerol (0.5, 1.5 and 2.5 % v/v) were developed using casting method Chitosan and glycerol contents have great influences on thickness, moisture content, water solubility and mechanical properties of the films The bio-composite films have potential application as food packaging material GRAPHICAL ABSTRACT

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“…Likewise, the stirring procedure with a high shear rate can produce bubbles that should always be removed using a sonicator before casting films, since these bubbles hinder pigment dispersion in the film and directly affect the mechanical properties of the film. 120 In some cases, organic solvent is proposed as an alternative for mixing all ingredients in the homogenization process, due to its easy evaporation. The hydration reaction between some wileyonlinelibrary.com/jsfa polysaccharides and water results in an increase in viscosity, making the preparation more difficult.…”

Section: Problems and Improvement Of Physical Properties And Color Co...mentioning

confidence: 99%

“…Casting the hot mixture should be avoided to reduce the thermal degradation of natural pigments. Likewise, the stirring procedure with a high shear rate can produce bubbles that should always be removed using a sonicator before casting films, since these bubbles hinder pigment dispersion in the film and directly affect the mechanical properties of the film 120 . In some cases, organic solvent is proposed as an alternative for mixing all ingredients in the homogenization process, due to its easy evaporation.…”

Section: Problems and Improvement Of Physical Properties And Color Co...mentioning

confidence: 99%

On‐package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review

et al. 2022

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Deterioration of food quality and freshness is mainly due to microbial growth and enzyme activity. Chilled fresh food, especially meat and seafood, as well as pasteurized products, rapidly lose quality and freshness during packing, distribution and storage. Real‐time food quality monitoring using on‐package indicator films can help consumers make informed purchasing decisions. Interest in the use of intelligent packaging systems for monitoring safety and food quality has increased in recent years. Polysaccharide‐based films can be developed into on‐package indicator films due to their excellent film‐forming properties and biodegradability. Another important component is the use of colorants with visible color changes at various pH levels. Currently, natural pigments are receiving increased attention because of their safety and environmental friendliness. This review highlights the recent findings regarding the role of natural pigments, the effects of incorporating natural pigments and polysaccharides on properties of indicator film, current application and limitations of on‐package indicator films based on polysaccharides in some foods, problems and improvement of physical properties and color conversion of indicator film containing natural pigments, and development of polysaccharide‐based pH‐responsive films. © 2022 Society of Chemical Industry.

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Properties and Application of Edible Modified Bacterial Cellulose Film Based Sago Liquid Waste as Food Packaging

Cited by 15 publications

References 42 publications

Improved Postharvest Techniques for Fruit Coatings

Improved Postharvest Techniques for Fruit Coatings

Development and Characterization of Bio-Composite Films Made from Bacterial Cellulose Derived from Oil Palm Frond Juice Fermentation, Chitosan and Glycerol

On‐package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review

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