Tailoring Functional Chitosan‐Based Composites for Food Applications

Nunes, Cláudia; Coimbra, Manuel A.; Ferreira, Paula

doi:10.1002/tcr.201700112

Cited by 29 publications

(19 citation statements)

References 53 publications

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“…Chitosan has recently been gaining attention due to its antimicrobial properties as well as its ability to provide strength to composite materials (Table 2, entries 14 and 17) and being biocompatible and environmentally benign (Kumar, Mukherjee, & Dutta, 2020; Nunes, Coimbra, & Ferreira, 2018; Sharma, Rokana, Panwar, & Dhiman, 2017). Chitosan is produced through the deacetylation of a waste product of the seafood industry making it a sustainable additive although potentially limiting its accepted use due to being predominantly animal derived.…”

Section: Films With Enhanced Mechanical and Barrier Propertiesmentioning

confidence: 99%

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

Lauer

Smith

2020

Comp Rev Food Sci Food Safe

112

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Interest in starch-based films has increased precipitously in response to a growing demand for more sustainable and environmentally sourced food packaging materials. Starch is an optimal candidate for these applications given its ability to form thermoplastic materials and films with affordable and often sustainably sourced plasticizers like those produced as waste byproducts by biodiesel and agricultural industries. Starch is also globally ubiquitous, affordable, and environmentally benign. Although the process of producing starch films is relatively straightforward, numerous factors, including starch source, extraction method, film formulation, processing methods, and curing procedures, drastically impact the ultimate material properties. The significant strides made from 2015 to early 2020 toward elucidating how these variables can be leveraged to improve mechanical and barrier properties as well as the implementation of various additives or procedural modifications are cataloged in this review. Advances toward the development of functional films containing antioxidant, antibacterial, or spoilage indicating components to prevent or signal the degradation of food products are also discussed.

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Section: Films With Enhanced Mechanical and Barrier Propertiesmentioning

confidence: 99%

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

Lauer

Smith

2020

Comp Rev Food Sci Food Safe

112

View full text Add to dashboard Cite

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“…Packaging products able to actively protect the food also reduce food waste, which is a significant problem nowadays. This is currently actively investigated as it is the goal of the M-era.net collaborative project BIOFOODPACK, launched in 2016 [136].…”

Section: Marine-based Biocomposites For Food Packagingmentioning

confidence: 99%

Marine-Derived Polymeric Materials and Biomimetics: An Overview

et al. 2020

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The review covers recent literature on the ocean as both a source of biotechnological tools and as a source of bio-inspired materials. The emphasis is on marine biomacromolecules namely hyaluronic acid, chitin and chitosan, peptides, collagen, enzymes, polysaccharides from algae, and secondary metabolites like mycosporines. Their specific biological, physicochemical and structural properties together with relevant applications in biocomposite materials have been included. Additionally, it refers to the marine organisms as source of inspiration for the design and development of sustainable and functional (bio)materials. Marine biological functions that mimic reef fish mucus, marine adhesives and structural colouration are explained.

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“…Some graphene derivatives, such as reduced graphene oxide (rGO) with radical scavenging capacity, may assign an antioxidant activity to the packaging materials, an extremely important property to enhance foodstuffs’ shelf lives [ 10 ]. An interesting breakthrough introduced through use of graphene derivatives is electrical conductivity, which is advantageous for the development of food packaging materials suitable for their application in pulsed electric field technology (PEF) [ 10 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

et al. 2020

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This review aims to showcase the current use of graphene derivatives, graphene-based nanomaterials in particular, in biopolymer-based composites for food packaging applications. A brief introduction regarding the valuable attributes of available and emergent bioplastic materials is made so that their contributions to the packaging field can be understood. Furthermore, their drawbacks are also disclosed to highlight the benefits that graphene derivatives can bring to bio-based formulations, from physicochemical to mechanical, barrier, and functional properties as antioxidant activity or electrical conductivity. The reported improvements in biopolymer-based composites carried out by graphene derivatives in the last three years are discussed, pointing to their potential for innovative food packaging applications such as electrically conductive food packaging.

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Tailoring Functional Chitosan‐Based Composites for Food Applications

Cited by 29 publications

References 53 publications

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

Recent advances in starch‐based films toward food packaging applications: Physicochemical, mechanical, and functional properties

Marine-Derived Polymeric Materials and Biomimetics: An Overview

Graphene Derivatives in Biopolymer-Based Composites for Food Packaging Applications

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