Recent Advances in Edible Polymer Based Hydrogels as a Sustainable Alternative to Conventional Polymers

Ali, Akbar; Ahmed, Shakeel

doi:10.1021/acs.jafc.8b01052

Cited by 239 publications

(95 citation statements)

References 449 publications

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“…Summarizing, edible MCs could be either used as temporary substrate which is either separated or degraded during the process or purposefully used as part of the product that could bring additional sensorial properties. Natural polymers, physically cross-linked seem to be more promising for cultured meat applications as they maintain a better biocompatibility and low toxicity compared to synthetic chemically cross-linked polymers (181).…”

Section: Scenario 3: Edible Microcarriers Embedded In the Final Productmentioning

confidence: 99%

Microcarriers for Upscaling Cultured Meat Production

2020

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Section: Scenario 3: Edible Microcarriers Embedded In the Final Productmentioning

confidence: 99%

Microcarriers for Upscaling Cultured Meat Production

2020

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“…In the same time, dissolution and degradation are undesired [258]. For chitosan films containing active substances it is important to reduce its solubility (e.g., via cross-linking) [259], thus preventing the indicator label/active substances from dissolving when pH is lowered due to food spoilage as the pH affects the swelling and release behavior of the active substances [260].…”

Section: Phenols From Plant Extracts As Crosslinkers For the Chitosanmentioning

confidence: 99%

Vegetable Additives in Food Packaging Polymeric Materials

Munteanu

Vasile

2019

Polymers

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Plants are the most abundant bioresources, providing valuable materials that can be used as additives in polymeric materials, such as lignocellulosic fibers, nano-cellulose, or lignin, as well as plant extracts containing bioactive phenolic and flavonoid compounds used in the healthcare, pharmaceutical, cosmetic, and nutraceutical industries. The incorporation of additives into polymeric materials improves their properties to make them suitable for multiple applications. Efforts are made to incorporate into the raw polymers various natural biobased and biodegradable additives with a low environmental fingerprint, such as by-products, biomass, plant extracts, etc. In this review we will illustrate in the first part recent examples of lignocellulosic materials, lignin, and nano-cellulose as reinforcements or fillers in various polymer matrices and in the second part various applications of plant extracts as active ingredients in food packaging materials based on polysaccharide matrices (chitosan/starch/alginate).In this review various recent applications of plant-based additives (lignocellulosic fibers/nano-cellulose as well as bioactive plant extracts) as reinforcements and active ingredients in food packaging materials are illustrated. Natural polysaccharide biopolymers (such as chitosan/starch/alginate) are nontoxic, biodegradable, biocompatible, and largely used in food packaging: Chitosan is known for its broad antimicrobial activity and its excellent film-forming properties; alginates have good film-forming properties, retain moisture, reduce microbial counts, and retard oxidative off-flavors; and starch is also particularly important for its cheap price and its frequency in nature. For these reasons, this review will present applications of plant extracts as active ingredients in natural polysaccharide biopolymers: chitosan/starch/alginate. Classification of Natural Biodegradable Polymers and AdditivesNatural biodegradable polymers and additives are polymers formed naturally by the living organisms by enzyme-catalyzed reactions and reactions of chain growth from monomers which are formed inside the cells by complex metabolic processes [5].Natural additives can be high molecular weight (natural polymers), such as proteins (collagen, silk, and keratin), carbohydrates (starch and glycogen), lignin, cellulose, high molecular weight phenolics (tannins and derivatives), and low molecular weight active substances, such as cold-pressed oils, essential oils (organic volatile compounds, generally of low molecular weight,

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“…Packaging materials based on natural biopolymers are becoming more and more popular because of their environmentally friendly, non-toxic, biodegradable, or compostable and biocompatible properties [1].…”

Section: Introductionmentioning

confidence: 99%

Biopolymers-Based Materials Containing Silver Nanoparticles as Active Packaging for Food Applications–A Review

Kraśniewska

Galus

Gniewosz

2020

IJMS

174

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Packaging is an integral part of food products, allowing the preservation of their quality. It plays an important role, protecting the packed product from external conditions, maintaining food quality, and improving properties of the packaged food during storage. Nevertheless, commonly used packaging based on synthetic non-biodegradable polymers causes serious environmental pollution. Consequently, numerous recent studies have focused on the development of biodegradable packaging materials based on biopolymers. In addition, biopolymers may be classified as active packaging materials, since they have the ability to carry different active substances. This review presents the latest updates on the use of silver nanoparticles in packaging materials based on biopolymers. Silver nanoparticles have become an interesting component of biodegradable biopolymers, mainly due to their antimicrobial properties that allow the development of active food packaging materials to prolong the shelf life of food products. Furthermore, incorporation of silver nanoparticles into biopolymers may lead to the development of materials with improved physical-mechanical properties.

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Recent Advances in Edible Polymer Based Hydrogels as a Sustainable Alternative to Conventional Polymers

Cited by 239 publications

References 449 publications

Microcarriers for Upscaling Cultured Meat Production

Microcarriers for Upscaling Cultured Meat Production

Vegetable Additives in Food Packaging Polymeric Materials

Biopolymers-Based Materials Containing Silver Nanoparticles as Active Packaging for Food Applications–A Review

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