Tuning the physicochemical properties of apple pectin films by incorporating chitosan/pectin fiber

Younis, Heba G.R.; Abdellatif, Hassan R.S.; Ye, Fayin; Zhao, Guohua

doi:10.1016/j.ijbiomac.2020.05.060

Cited by 44 publications

(15 citation statements)

References 59 publications

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“…An alternative strategy used to improve the barrier and mechanical properties of bio-based polymers is through the combination of two or more biopolymers in blends or layers [21,27]. The development of multilayered biopolymer films is a recent trend in the food packing industry, such as the combination of chitosan with different anionic polymers [28,29], including pectin.…”

Section: Introductionmentioning

confidence: 99%

Strategies to Improve the Barrier and Mechanical Properties of Pectin Films for Food Packaging: Comparing Nanocomposites with Bilayers

et al. 2022

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Traditional food packaging systems help reduce food wastage, but they also produce environmental impacts when not properly disposed of. Bio-based polymers are a promising solution to overcome these impacts, but they have poor barrier and mechanical properties. This work evaluates two strategies to improve these properties in pectin films: the incorporation of cellulose nanocrystals (CNC) or sodium montmorillonite (MMT) nanoparticles, and an additional layer of chitosan (i.e., a bilayer film). The bionanocomposites and bilayer films were characterized in terms of optical, morphological, hygroscopic, mechanical and barrier properties. The inclusion of the nanofillers in the polymer reduced the water vapor permeability and the hydrophilicity of the films without compromising their visual properties (i.e., their transparency). However, the nanoparticles did not substantially improve the mechanical properties of the bionanocomposites. Regarding the bilayer films, FTIR and contact angle studies revealed no surface and/or chemical modifications, confirming only physical coating/lamination between the two polymers. These bilayer films exhibited a dense homogenous structure, with intermediate optical and hygroscopic properties. An additional layer of chitosan did not improve the mechanical, water vapor and oxygen barrier properties of the pectin films. However, this additional layer made the material more hydrophobic, which may play an important role in the application of pectin as a food packaging material.

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Section: Introductionmentioning

confidence: 99%

Strategies to Improve the Barrier and Mechanical Properties of Pectin Films for Food Packaging: Comparing Nanocomposites with Bilayers

et al. 2022

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“…Pectins are another polysaccharide used to produce composites with chitosan [ 134 , 135 , 136 , 137 , 138 , 139 , 140 , 141 , 142 ]. Pectins are the main component of plant cell walls, and they ensure the integrity and stiffness of tissues [ 139 ].…”

Section: Natural Additives For Chitosan Matrixmentioning

confidence: 99%

Chitosan with Natural Additives as a Potential Food Packaging

et al. 2023

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Recently, the development of materials based on natural polymers have been observed. This is the result of increasing environmental degradation, as well as increased awareness and consumer expectations. Many industries, especially the packaging industry, face challenges resulting from legal regulations. Chitin is the most common biopolymer right after cellulose and is used to produce chitosan. Due to the properties of chitosan, such as non-toxicity, biocompatibility, as well as antimicrobial properties, chitosan-based materials are used in many industries. Many studies have been conducted to determine the suitability of chitosan materials as food packaging, and their advantages and limitations have been identified. Thanks to the possibility of modifying the chitosan matrix by using natural additives, it is possible to strengthen the antioxidant and antimicrobial activity of chitosan films, which means that, in the near future, chitosan-based materials will be a more environmentally friendly alternative to the plastic packaging used so far. The article presents literature data on the most commonly used natural additives, such as essential oils, plant extracts, or polysaccharides, and their effects on antimicrobial, antioxidant, mechanical, barrier, and optical properties. The application of chitosan as a natural biopolymer in food packaging extends the shelf-life of various food products while simultaneously reducing the use of synthetic plastics, which in turn will have a positive impact on the natural environment. However, further research on chitosan and its combinations with various materials is still needed to extent the application of chitosan in food packaging and bring its application to industrial levels.

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“…However, pure pectin films have many inherent drawbacks such as high water vapor permeability, and unsatisfactory mechanical features [ 15 ]. To settle these problems, blending pectin with other biopolymers such as cellulose, carboxymethyl cellulose, chitosan, alginate, starch, pullulan, agar, and poly (ethylene glycol) has been widely investigated [ 16 , 17 , 18 , 19 , 20 ]. Among typical candidates, chitosan is a hydrophobically cationic polysaccharide constituted by N-acetyl D-glucosamine and D-glucosamine units.…”

Section: Introductionmentioning

confidence: 99%

Characterizations and antibacterial activities of passion fruit peel pectin/chitosan composite films incorporated Piper betle L. leaf extract for preservation of purple eggplants

Nguyen

et al. 2022

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Tuning the physicochemical properties of apple pectin films by incorporating chitosan/pectin fiber

Cited by 44 publications

References 59 publications

Strategies to Improve the Barrier and Mechanical Properties of Pectin Films for Food Packaging: Comparing Nanocomposites with Bilayers

Strategies to Improve the Barrier and Mechanical Properties of Pectin Films for Food Packaging: Comparing Nanocomposites with Bilayers

Chitosan with Natural Additives as a Potential Food Packaging

Characterizations and antibacterial activities of passion fruit peel pectin/chitosan composite films incorporated Piper betle L. leaf extract for preservation of purple eggplants

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