Reactive Extrusion‐Processed Shape‐Memory Food Packaging Films Made from Native and Carboxymethylated Plantain Flour/Polystyrene Blends

Abstract

Several alternatives have been proposed to improve the properties of starch‐based films. However, single step processing and modification procedures such as reactive extrusion (REx) have been little studied in conjunction with carbohydrate polymers. Films were prepared from native and carboxymethylated plantain (Musa ssp., group AAB, sub‐group clone Harton) flour/polystyrene (PS) blends, with glycerol as a plasticizer, by REx using a twin‐screw extruder with chromium octanoate (Cr(Oct)3) as a catalyst (Cat), followed by thermo‐molding. The structural, physicochemical, thermal, surface, mechanical (shape memory) and antimicrobial properties relevant to the potential use of the films in food packaging applications, were then exhaustively characterized. The developed films could be used as shape materials due to their mechanical properties, which featured elastic, creep, and plastic zones, as long as the following mechanical thresholds are not reached: 1.00% strain and 1.14 MPa stress (for the film with the best characteristics). The results of the TGA, mechanical properties tests and antimicrobial activity assay suggest that Maillard reactions can occur simultaneously with the cross‐linking reactions generated by the Cat between the natural and synthetic polymers. The films made with the carboxymethylated flour were less hydrophilic than those prepared using the native flour due to the establishment of a higher dipole moment.

Active chitosan/gelatin‐based films and coatings containing eugenol and oregano essential oil for fresh cheese preservation

“…High MC and WS values define the hydrophilic nature of biodegradable and edible films based on natural polymers, and a reduction of these values in referred materials is always desired for food packaging applications (Herniou‐Julien & Gutiérrez, 2021; Shen et al, 2022). In this regard, the lowest MC and WS values were given for the control film (F1), 9.75% and 33.65%, respectively (Table 3).…”

Organocatalytic esterification of polysaccharides for food applications: A review

“…A marked improvement in water vapor and oxygen barrier properties could thus be expected compared to natural polysaccharides (Zdanowicz & Johansson, 2016), which in turn could increase the shelf life of packaged foodstuffs, as well as reduce their waste (Gutiérrez & Álvarez, 2017). The scientific community working in the food packaging area is thus encouraged to evaluate the suitability of these alternatives, even considering one-step processes such as reactive extrusion-processed polysaccharides (Gutiérrez & Valencia, 2021;Herniou--Julien & Gutiérrez, 2021;Imre, García, Puglia, & Vilaplana, 2019). On the other hand, the impact of food grade OEPs on the release and colonic production of SCFAs has been largely overlooked.…”

Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion

“…REx as a one-step methodology for the simultaneous processing and modification of starch is of great industrial interest, due to its multiple advantages in terms of high energy efficiency, low operation time, low reagent and water consumption, and little equipment and personnel required [ 43 , 44 , 45 ]. This also highlights the perspective of this research regarding the large-scale production of health-promoting spaghetti-type pastas.…”