PVA/starch films: An updated review of their preparation, characterization, and diverse applications in the food industry

Abedi‐Firoozjah, Reza; Chabook, Negar; Rostami, Omid; Heydari, Mahshid; Kolahdouz-Nasiri, Azin; Javanmardi, Fardin; Abdolmaleki, Khadije; Khaneghah, Amin Mousavi

doi:10.1016/j.polymertesting.2022.107903

Cited by 36 publications

(7 citation statements)

References 67 publications

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“…Increasing the peak absorption ratio of hydroxy groups (O–H) in the films with ratio, 1:5, 5:5, and 7:5, indicates more available hydroxy groups that can be interacted with water molecules, consequently increasing water solubility materials and reducing the swelling capacity of those samples. Higher hydroxyl group substances interact with water more through hydrogen bonding, which increases the solubility of the substance in water (Hiremani et al ., 2020; Abedi‐Firoozjah et al ., 2023). Those film samples also contained higher moisture content, exhibiting higher molecular mobility due to plasticisation property of water molecules (Suh et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

Incorporation of ground mustard seeds in an active packaging film: structural properties and controlled release of allyl isothiocyanate

Bahmid,

Suloi,

Anwar

et al. 2024

Int J of Food Sci Tech

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SummaryGround mustard seeds can be incorporated into a packaging film material to have a controlled release of allyl isothiocyanates (AITC). However, the properties of film material loaded with ground mustard seeds need to be evaluated, since they might influence the release of AITC from the film materials. This study aimed to assess properties, including surface morphology, spectral analysis, crystallinity, the moisture‐related, thermal and mechanical properties, of the film materials incorporated with the ground seeds and the release of antimicrobial compounds. Furthermore, the effects of relative humidity on AITC release in the headspace were investigated. The results showed that incorporating a larger quantity of ground mustard seeds resulted in the quicker release of AITC due to direct exposure to moisture, as indicated by higher concentrations observed in the headspace. Meanwhile, a smaller quantity of ground seeds added to the film maintained the thermal properties of the materials until 100 °C, resulting in significantly better moisture‐related properties and higher mechanical strength in terms of tensile strength, elastic modulus, and strain at break. However, the smallest ratio (1:5) showed no release of AITC into the packaging headspace at 75% and 100% RH. Furthermore, the relative humidity led to the release of more AITC in the headspace, which is potentially applied for high‐moisture food products. Based on the influence of relative humidity on AITC concentrations, the mechanism of AITC release from the film materials is proposed, describing the AITC diffusion from ground mustard seeds, film, and headspace.

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Section: Resultsmentioning

confidence: 99%

Incorporation of ground mustard seeds in an active packaging film: structural properties and controlled release of allyl isothiocyanate

Bahmid,

Suloi,

Anwar

et al. 2024

Int J of Food Sci Tech

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“…The presence of C=O stretching is indicated by the peaks at 1730 cm −1 and 1755 cm −1 [ 13 ]. Additionally, the absorptions at 1404 cm −1 and 1408 cm −1 indicate the CH-CH 2 vibration [ 36 ]. Furthermore, peaks observed at wave numbers 1026 cm −1 and 1032 cm −1 show the absorption peak of the C-O-C stretching vibration [ 13 ].…”

Section: Methodsmentioning

confidence: 99%

Senggani fruit (Melastoma malabathricum Linn.) extract as a natural indicator in pH-responsive PVA-taro starch plastic packaging

DEWI,

SYAHBANU,

RAHMALIA

2024

Turkish Journal of Chemistry

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Polyvinyl alcohol (PVA)-starch-based bioplastics are widely used in many applications. pH-responsive plastic packaging was produced through the incorporation of senggani ( Melastoma malabathricum Linn.) fruit extract into PVA-taro starch-based plastic packaging. The objective of this research was to examine the characteristics of senggani fruit extract under different pH conditions and explore its application as a pH indicator in intelligent packaging. The senggani fruit was extracted through the maceration method using a solvent comprising 96% ethanol and 3% citric acid, with a ratio of 85:15 (v/v). The senggani fruit extract solution underwent color changes, appearing pink at pH levels below 6, pale purple at pH 7–11, and brownish-yellow at pH 12–14. Notably, the color of the senggani fruit extract solution remained stable at pH < 5. Before the addition of the senggani fruit extract, the PVA-taro starch solution produced a brownish-yellow plastic packaging. However, following the addition of senggani fruit extract, the plastic packaging turned pink. The addition of senggani fruit extract affected the mechanical properties of plastic packaging, resulting in a reduction in swelling from 103.679 ± 2.456% to 57.827 ± 3.563%, a decrease in tensile strength value from 3.827 ± 0.603 Mpa to 1.991 ± 0.460 Mpa, and a decline in the percent elongation value from 156.250 ± 12.392% to 116 ± 6.722%. Plastic packaging incorporating senggani fruit extract exhibits color changes across the pH range of 1–14, accompanied by varying color parameter values (L, a, b, E, and WI). Therefore, it has the potential to be used as intelligent packaging for monitoring food freshness and quality.

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“…In addition, a peak was observed at 174 which was due to the stretching of the C-O group [3]. The peaks at 1563 cm −1 are designated as the stretching vibrations of the C=O while the peaks near 1420, 1370/1330/1242, 1086, and 838 cm −1 are attributed to the i bending of the OH, the bending of the CH group, and the stretching of the C-O a of the PVA, respectively [11,[25][26][27][28]. In addition, an absorption peak was observed cm −1 in the long band between 1085 and 1150.…”

Section: Fourier Transform Infrared Spectroscopy Analysismentioning

confidence: 98%

“…In the area of food packaging, it is very important to preserve the food quality and nutritional value for consumer safety [11]. Recently, it has been proposed to incorporate different nanomaterials and bioactive compounds into edible films to improve the film's physico-chemical, mechanical, and thermal characteristics and provide other properties such as antimicrobial films without causing environmental problems [12,13].…”

Section: Introductionmentioning

confidence: 99%

Biofilms Functionalized Based on Bioactives and Nanoparticles with Fungistatic and Bacteriostatic Properties for Food Packing Uses

Lluberas,

Batista-Menezes,

Zuñiga-Umaña

et al. 2023

Envabio100

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PVA/starch films: An updated review of their preparation, characterization, and diverse applications in the food industry

Cited by 36 publications

References 67 publications

Incorporation of ground mustard seeds in an active packaging film: structural properties and controlled release of allyl isothiocyanate

Incorporation of ground mustard seeds in an active packaging film: structural properties and controlled release of allyl isothiocyanate

Senggani fruit (Melastoma malabathricum Linn.) extract as a natural indicator in pH-responsive PVA-taro starch plastic packaging

Biofilms Functionalized Based on Bioactives and Nanoparticles with Fungistatic and Bacteriostatic Properties for Food Packing Uses

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