Synthesis and characterisation of starch/agar nanocomposite films for food packaging application

Mahuwala, Arif Ali; Hemant, Vishnu; Meharwade, Suraj D.; Deb, Ananaya; Chakravorty, Arghya; Grace, Andrews Nirmala; Raghavan, Vimala

doi:10.1049/iet-nbt.2020.0100

Cited by 18 publications

(5 citation statements)

References 40 publications

(42 reference statements)

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“…However, starch has poor mechanical properties compared to conventional synthetic polymers, which limits its use as a packaging material. In fact, the elongation at break for coating or film with starch used for food packaging is reported in the literature to be around 10-20 MPa, in contrast with 40-70 MPa reached by the family of polyethylene polymers [15,19,20]. One of the most promising solutions to overcome problems such as this is to mix starch with another polymer or add functional reinforcing fillers in order to create a composite film, such as blending starch with PCL and/or agar [21][22][23].…”

Section: Introductionmentioning

confidence: 94%

“…However, once the agar content exceeded 50 wt.%, the improvements became insignificant [16]. Finally, Mahuwala et al have formulated a cassava starch/agar nanocomposite containing Ag and ZnO using the solution casting method and carried out an analysis of the antimicrobial properties [20]. These studies suggest that starch and agar are promising candidates to comply with the European objectives and standards while also accommodating consumer requests relating to the sustainability and recyclability of food packaging, as coating for paper for food packaging.…”

Section: Introductionmentioning

confidence: 99%

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Polycaprolactone/Starch/Agar Coatings for Food-Packaging Paper: Statistical Correlation of the Formulations’ Effect on Diffusion, Grease Resistance, and Mechanical Properties

Lo Faro,

Bonofiglio,

Barbi

et al. 2023

Polymers

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Paper is one of the most promising materials for food packaging and wrapping due to its low environmental impact, but surface treatments are often needed to improve its performance, e.g., the resistance to fats and oils. In this context, this research is focused on the formulation of a new paper bio-coating. Paper was coated with liquids containing poly(hexano-6-lactone) (PCL), glycerol and variable percentages of starch (5–10% w/w PCL dry weight), agar-agar (0–1.5% w/w PCL dry weight), and polyethylene glycol (PEG) (5% or 15% w/w PCL dry weight) to improve coating uniformity and diffusion. A design of experiments approach was implemented to find statistically reliable results in terms of the best coating formulation. Coated paper was characterized through mechanical and physical properties. Results showed that agar content (1.5% w/w PCL dry weight) has a beneficial effect on increasing the resistance to oil. Furthermore, the best coating composition has been calculated, and it is 10% w/w PCL dry weight of starch, 1.5% w/w PCL dry weight of agar, and 15% w/w PCL dry weight of PEG.

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Section: Introductionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Polycaprolactone/Starch/Agar Coatings for Food-Packaging Paper: Statistical Correlation of the Formulations’ Effect on Diffusion, Grease Resistance, and Mechanical Properties

Lo Faro,

Bonofiglio,

Barbi

et al. 2023

Polymers

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“…Additionally, the nanocomposite coating of infected oranges showed decreased green mold infection signs, and it is considered an effective antifungal and edible coating to inhibit post-harvest fungal pathogens [149]. Ag-and ZnO-blended nanocomposite films effectively inhibited Gram-negative bacteria, and thus they could be an active packaging material to protect food from bacterial contamination [150]. Nanoencapsulated luteolin films consisting of a chitosan matrix showed controlled release of luteolin from the film, exerted an antioxidant activity for about 10 days, and could be used as an active packaging material [151].…”

Section: Grapesmentioning

confidence: 99%

Nanotechnology in Food and Plant Science: Challenges and Future Prospects

Ansari

2023

Plants

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Globally, food safety and security are receiving a lot of attention to ensure a steady supply of nutrient-rich and safe food. Nanotechnology is used in a wide range of technical processes, including the development of new materials and the enhancement of food safety and security. Nanomaterials are used to improve the protective effects of food and help detect microbial contamination, hazardous chemicals, and pesticides. Nanosensors are used to detect pathogens and allergens in food. Food processing is enhanced further by nanocapsulation, which allows for the delivery of bioactive compounds, increases food bioavailability, and extends food shelf life. Various forms of nanomaterials have been developed to improve food safety and enhance agricultural productivity, including nanometals, nanorods, nanofilms, nanotubes, nanofibers, nanolayers, and nanosheets. Such materials are used for developing nanofertilizers, nanopesticides, and nanomaterials to induce plant growth, genome modification, and transgene expression in plants. Nanomaterials have antimicrobial properties, promote plants’ innate immunity, and act as delivery agents for active ingredients. Nanocomposites offer good acid-resistance capabilities, effective recyclability, significant thermostability, and enhanced storage stability. Nanomaterials have been extensively used for the targeted delivery and release of genes and proteins into plant cells. In this review article, we discuss the role of nanotechnology in food safety and security. Furthermore, we include a partial literature survey on the use of nanotechnology in food packaging, food safety, food preservation using smart nanocarriers, the detection of food-borne pathogens and allergens using nanosensors, and crop growth and yield improvement; however, extensive research on nanotechnology is warranted.

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“…The films were proposed for food packaging applications. In another study, polyvinyl alcohol and boiled rice starch blend film loaded with silver nanoparticles were proposed for food packaging applications [ 92 ]. The films were synthesized in situ by the one-step synthesis method under sunlight irradiation.…”

Section: Starch-based Nanocompositesmentioning

confidence: 99%

Polysaccharide-Based Nanocomposites for Food Packaging Applications

et al. 2021

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The article presents a review of the literature on the use of polysaccharide bionanocomposites in the context of their potential use as food packaging materials. Composites of this type consist of at least two phases, of which the outer phase is a polysaccharide, and the inner phase (dispersed phase) is an enhancing agent with a particle size of 1–100 nm in at least one dimension. The literature review was carried out using data from the Web of Science database using VosViewer, free software for scientometric analysis. Source analysis concluded that polysaccharides such as chitosan, cellulose, and starch are widely used in food packaging applications, as are reinforcing agents such as silver nanoparticles and cellulose nanostructures (e.g., cellulose nanocrystals and nanocellulose). The addition of reinforcing agents improves the thermal and mechanical stability of the polysaccharide films and nanocomposites. Here we highlighted the nanocomposites containing silver nanoparticles, which exhibited antimicrobial properties. Finally, it can be concluded that polysaccharide-based nanocomposites have sufficient properties to be tested as food packaging materials in a wide spectrum of applications.

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Synthesis and characterisation of starch/agar nanocomposite films for food packaging application

Cited by 18 publications

References 40 publications

Polycaprolactone/Starch/Agar Coatings for Food-Packaging Paper: Statistical Correlation of the Formulations’ Effect on Diffusion, Grease Resistance, and Mechanical Properties

Polycaprolactone/Starch/Agar Coatings for Food-Packaging Paper: Statistical Correlation of the Formulations’ Effect on Diffusion, Grease Resistance, and Mechanical Properties

Nanotechnology in Food and Plant Science: Challenges and Future Prospects

Polysaccharide-Based Nanocomposites for Food Packaging Applications

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