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The food and beverage industry worldwide is trying to switch to using environment-friendly and bio-degradable materials in food packaging to avoid environmental concerns of using petroleum-derived plastic (synthetic polymers) materials. In this study, chitosan (CH) hydrogel films were fabricated by using its derivative chitooligosaccharides (COS) as an additive, polyvinyl alcohol as a plasticiser, and bioactive gallic acid as a cross-linker. The physical, mechanical, structural, barrier (e.g., moisture, water vapour permeability (WVP), and UV-barrier property), thermal properties, and biodegradation patterns of fabricated films were investigated. The use of bio–composite in CH films exhibited a synergistic effect. A film with a homogenous/smooth surface and excellent mechanical and thermal properties was obtained. Additionally, incorporating COS and gallic acid reduced the moisture content, WVP, and transparency. Moreover, the films exhibited good colour, strong UV-barrier properties, and good biodegradable capacity in soil. The results suggest that eco-friendly CH hydrogel films have promising potential to be used in food packaging. [ABSTRACT FROM AUTHOR]

Polysaccharides are an excellent renewable source for developing food-packing materials. It is expected that these packages can be an efficient barrier against oxygen; can reduce lipid peroxidation, and can retain the natural aroma of a food commodity. Starch has tremendous potential to be explored in the preparation of food packaging; however, due to their high hydrophilic nature, packaging films produced from starch possess poor protective moisture barriers and low mechanical properties. This scenario limits their applications, especially in humid conditions. In contrast, lignin's highly complex aromatic hetero-polymer network of phenylpropane units is known to play a filler role in polysaccharide films. Moreover, lignin can limit the biodegradability of polysaccharides films by a physical barrier, mainly, and by non-productive bindings. The main interactions affecting lignin non-productive bindings are hydrophobic interactions, electrostatic interactions, and hydrogen-bonding interactions, which are dependent on the total phenolic –OH and –COOH content in its chemical structure. In this review, the use of lignin as a reinforcement to improve the biodegradability of starch-based films in wet environments is presented. Moreover, the characteristics of the used lignins, the mechanisms of molecular interaction among these materials, and the sensitive physicochemical parameters for biodegradability detection are related. [ABSTRACT FROM AUTHOR]

This study investigated the incorporation of akermanite into a polylactic acid (PLA) matrix using the solution casting method, with akermanite ratios ranging from 0.05% to 2% w/w. To facilitate even distribution of akermanite, 5 wt% triacetin was used as a plasticizer. The resultant PLA/akermanite composite films were evaluated and compared against neat PLA and plasticized PLA films in terms of color, optical, physical, mechanical, thermal and structural properties. Fourier-transform infrared spectroscopy (FT-IR) revealed structural formations attributed to the added plasticizers and akermanite in the PLA matrix. The films containing akermanite showed reduced transparency compared to neat PLA. Differential Scanning Calorimetry (DSC) results indicated an enhancement in crystallinity with the addition of akermanite to the PLA matrix, which suggests improved thermal properties. Mechanical testing showed that the inclusion of triacetin decreased the tensile strength of the PLA films from 31.01 MPa to 29.19 MPa, while the Young's modulus increased from 1.23 GPa to 1.33 GPa. The elongation at break also improved significantly, rising from 5.60% to 8.26%. These changes indicate an overall enhancement in the ductility and stiffness of the films. Additionally, the water solubility and moisture content of the composite films decreased, whereas their water absorption increased compared to neat PLA. These results suggest that the PLA/akermanite composites, with altered physical and mechanical properties, have significant potential for use as biocomposite materials in food packaging applications, offering a sustainable alternative with enhanced performance characteristics. [ABSTRACT FROM AUTHOR]

Omega-rich oils have been tested to substitute beef solid fats for extending shelf life and nutritional considerations. This method of substitution could alter the sensory quality of final product. Therefore, using omega-rich oils to make coating films may be a new trend to increase the shelf life of meat product without altering meat sensory qualities. Purslane seed oil (PSO) as omega-rich oil was mixed with soy protein isolate (SPI) at different concentrations of 0, 1, 2, and 3% to fabricate SPI edible-based film (PSO1, PSO2, and PSO3, respectively). Inclusion of PSO into SPI based film resulted in improvements in functional, mechanical, thermostability, antioxidant, and color qualities. Moreover, PSO enhanced the stability of lipid against oxidation and inhibited the growth of S. aurues and B. cereus during cold storage of beef burger patties. Conclusively, SPI based film with PSO 3% demonstrated promising functional, mechanical, and antibacterial qualities, suggesting biocomposite food packaging possibilities. [ABSTRACT FROM AUTHOR]

This study aimed to determine the effects of the ozone treatment of film-forming solutions (FFSs) containing whey protein concentrate (WPC) and gelatine on biopolymer films' physical, mechanical, and thermal properties. Film samples were produced from a FFS that was ozone-treated at 0 (control), 5, 10, and 30 min. Ozone treatment caused an increase in the pH values of the FFS, whereas the zeta potential remained negative. The films became lighter in colour, slightly greenish, and more opaque with longer ozonation times. The control sample showed the highest thermogravimetric weight loss (92.15%). The weight loss of the samples decreased with increasing ozone treatment time. The application of ozone treatment on the FFS enhanced the films' mechanical properties. Increased ozone treatment time improved the film samples' tensile strength, elongation at break, and toughness values. In conclusion, the results of this study demonstrate that the ozone treatment of FFS containing whey protein concentrate and gelatine can significantly enhance the physical, mechanical, and thermal properties of biopolymer films. These results highlight the potential of ozone treatment as a viable method for improving the performance and quality of biopolymer films used in food packaging, offering promising advantages for sustainable and environmentally friendly packaging solutions. [ABSTRACT FROM AUTHOR]

The packaging industry responding to growing consumer demands for product safety, seeks active packaging that allows controlled antioxidant release through incorporating anthocyanin, curcumin, cinnamaldehyde, and other polyphenolic compounds to enhance functional properties of the film antimicrobial interfacial interaction. The research focuses on exploring the impact of adding curcumin and anthocyanin to sugar palm starch/chitosan bionanocomposite films, specifically examining the release kinetics of these bioactive compounds. The biocomposite film with added curcumin exhibits a smoother surface compared to the anthocyanin-based film. Although the thermal stability of the CH/SPS matrix remains unaffected by the addition of anthocyanin and curcumin, the inclusion of these compounds significantly reduces the melting enthalpy of the CH/SPS matrix. Specifically, the addition of curcumin decreases it from 142.96 J/g to 23.43 J/g, and the addition of anthocyanin reduces it to 33.22 J/g. Anthocyanin release from the CH/SPS matrix into water conforms to the Kosmeye-Peppas model (R² = 0.9808, n = 0.1177), while the release kinetics of curcumin compounds adhere to the Higuchi model (R² = 0.9968). These findings provide advantageous insights that potentially have implications for a variety of applications, particularly in areas such as sustainable food packaging. [ABSTRACT FROM AUTHOR]

Biopolymeric materials have increased their uses and applications in the past years since more advanced preparations have been implemented to find the best formulation for a particular application. Holocellulose from spent coffee grounds (HOLO‐SCG) is a unique material with scarcely studied peculiarities. A detailed study of the flow behavior, microscopy, thermal, and local mechanical properties needs to be performed on biopolymeric films to open the understanding of polymer responsiveness, which is essential for the final design of the composites when fitting characteristics on macroscopic and microscopic scales are achieved. This manuscript aims to obtain biopolymer blends and films based on chitosan (CS) and polyvinyl alcohol (PVA) and reinforced with micro HOLO‐SCG. It seeks to investigate their compatibility and physicochemical properties in liquid states by rheological measurements and solid states using physicochemical, thermal, and mechanical experiments. The results indicate that the prepared CS : PVA films reinforced with HOLO‐SCG under controlled size provide an excellent biopolymeric structure with enhanced thermal and mechanical properties, which brings a stable product to be used as an alternative plastic due to their noticeable lower wettability. The biopolymeric film could be introduced as a bio‐composite material in food packaging applications in further experiments. [ABSTRACT FROM AUTHOR]

2,5-furandicarboxylic acid is an extremely appealing renewable chemical building block because of its potential to replace the petrochemical and industrially widespread terephthalic acid via the synthesis of poly(alkylene 2,5-furanoate)s (2,5-PAF). The recent interest in its structural isomer, 2,4-furandicarboxylic acid (2,4-FDCA), opened the study of poly(alkylene 2,4-furanoate)s (2,4-PAF). In this work, 2,4-FDCA was polymerized with linear glycols of increasing chain length, via a solvent-free polycondensation reaction, obtaining high molecular weight 2,4-PAF. Namely, poly(trimethylene 2,4-furanoate) (2,4-PTF), poly(pentamethylene 2,4-furanoate) (2,4-PPeF) and poly(hexamethylene 2,4-furanoate) (2,4-PHF). These polyesters were compression molded into films and subjected to NMR, GPC, WAXS, PLOM, TGA and DSC analyses. The functional properties for food packaging applications were evaluated by mechanical and gas permeability tests. 2,4-PAF had tunable mechanical properties, depending on the glycol used, and in some cases, the mechanical behavior of a thermoplastic elastomer and shape recovery after break. In particular, 2,4-PPeF had outstanding gas barrier properties, while DSC analyses on 2,4-PHF showed an endothermic phenomenon attributed to the isotropization of a partially-ordered phase: it was possible to demonstrate that this phase was disrupted during tensile tests and slowly recovered over time, at room temperature. Overall, the results offer new insights into the structure-property relationships of poly(alkylene 2,4-furanoate)s and display their great potential for the production of biobased, monomaterial, easily recyclable and sustainable food packaging. [Display omitted] • Green synthesis of high molecular weight 2,4-FDCA-based polyesters. • Functional properties suitable for sustainable food packaging. • Isomerism-properties relationship. [ABSTRACT FROM AUTHOR]

This work focuses on the potential of agar from the seaweed Gracilaria fisheri to modify the properties of starch foam. The effects of different ratios of glycerol and agar on the properties of starch foams were investigated. All formulations used in this study produced easy-to-handle, smooth, single-use foam trays with no visible cracks. The addition of agar slightly affected the off-white color of the foam but red and yellow color values significantly decreased with increments of agar content. As the agar content was increased, the foam became less dense. A foam produced at a glycerol:agar ratio of 3:7 exhibited the highest values of flexural stress at maximum load (3.23 MPa), modulus (194.46 MPa) and hardness (97.50), and the highest temperature at maximum weight loss (T max) (337 °C). Therefore, starch foam modified with agar from Gracilaria fisheri showed suitable physical, mechanical and thermal properties for food packaging, and could possibly be used in the place of expanded polystyrene (EPS) foam. [ABSTRACT FROM AUTHOR]

This work involves preparing zinc manganite nanoparticles (ZnMn 2 O 4 NPs) using the Sol-gel method. Polymer nanocomposites of polyvinyl alcohol (PVA)/Sodium alginate (NaAlg)- ZnMn 2 O 4 NPs were created using the solution casting technique. The polymer nanocomposites films were made with varying weight percentages of ZnMn 2 O 4 nanoparticles. With the addition of nanofiller, the reduced direct and indirect energy band gap values and increased Urbach energy values were discovered in the UV–Vis data. XRD data showed a reduction in crystallinity degree with dopant. ZnMn 2 O 4 NPs had a strong interaction with PVA/NaAlg blend, as confirmed by FTIR. The addition of ZnMn 2 O 4 NPs led to improved thermal stability of the polymer nanocomposites films. Additionally, the nanocomposites films' mechanical characteristics were examined. The loading of ZnMn 2 O 4 nanoparticles has been associated with an increasing trend in the mechanical properties of the nanocomposites, including its toughness, Young's modulus, Tensile strength (Ts), and elongation. The antibacterial activity of the nanocomposites against fungus and bacteria was studied. Additionally, PVA/NaAlg-ZnMn 2 O 4 nanocomposites films had good antibacterial characteristics against environmental microorganisms such as Gram-positive (G+) S. aureus and Gram-negative(G−) E. coli bacteria as well as fungi C. albicans and A. niger. It was observed that the biodegradability of the nanocomposite films was lower compared to the pure PVA/NaAlg film. Compared to pure film, the water solubility was decreased upon the addition of ZnMn 2 O 4 NPs. After ZnMn 2 O 4 was added to the pure blend, the WVTR decreased. The produced polymer nanocomposites films appear to be a promising material for food packing, according to these results. [ABSTRACT FROM AUTHOR]

Although many papers have been published in recent years regarding the effects of electrospinning (ES) on the properties of legume proteins (LPs), there has been no comprehensive review summarizing these findings, which was the main aim of this paper. Thus, the main purpose of this article was to review the properties of LP fiber-forming solutions as well as LP fibers through different characterization methods. Furthermore, the effect of encapsulating/incorporating different components into the ES solution of various LPs was studied. Cross-linking significantly improves the thermal stability, barrier properties, and insolubility of LP nanofibers. Also, Maillard-induced glycation leads to higher surface tension at the interface of oil-water contact, smaller emulsion droplets, and monomodal distributions. The ES quality of LPs varies depending on the viscosity, electrical conductivity, and surface tension of the protein solution; Specifically, too low and too high viscosity are detrimental due to the formation of beads and delay in Taylor cone formation, respectively; too low or too high conductivity will also cause insufficient jet elongation and significantly reduced jet stability, respectively. Insertion of nanoparticles improves the mechanical and thermal stability of LP nanofibers; however, the extent to which the incorporation meets safety regulations for adoption in food destinations remains a major challenge. [Display omitted] • The properties of legume protein fiber-forming solutions were reviewed. • Recent innovations in the electrospinning of legume proteins were introduced. • The role of electrospun legume proteins fibers in food packaging was explained. • The challenges in the electrospinning of legume proteins were described. [ABSTRACT FROM AUTHOR]

Carboxymethyl starch (CST) was introduced to improve gelatin films and its practical application as edible high-performance films for food packaging and cooking was also investigated. The gelatin films modified by carboxymethyl starch exhibited the transparent appearance, tensile strength, barrier properties (oxygen, water vapor and UV light), and thermal performance (TGA, thermal shrinkage and heat-sealing strength). Resulting from the effect of electrostatic interaction modes on the properties of films, electrostatic repulsion could surpass electrostatic attraction in improving the tensile strength, oxygen barrier property and thermal stability of the films probably due to extensive physical entanglement without aggregation. Analysis of FTIR, zeta potential, interfacial dilatational rheology, shear rheological properties, XRD, Raman, SEM and AFM suggested that hydrogen bonding and electrostatic repulsion contributed to the excellent performance. The packaged food could also be cooked with the prepared film for porridge; and the film slightly influenced the shear rheological properties of porridge and imposed little effect on the odors (Electronic-Nose) of porridge. Hence, the gelatin films modified by carboxymethyl starch could potentially work as the edible inner packaging or the edible quantitative packaging for food, offer convenience for consumers, reduce the packaging waste and avoid an extra burden on environment. • CST improved mechanical and barrier properties (O 2 , moisture and UV light) of films. • CST enhanced the thermal stability, thermal shrinkage and sealing strength of films. • Hydrogen bonds and electrostatic repulsion improved compact matrix and performance. • Excessive CST granules caused the weak interactions and the property deterioration. • The packaged food could cook porridge and slightly affect the rheology and odors. [ABSTRACT FROM AUTHOR]

• Poly(ethylene furanoate) (PEF) nanocomposites have been successfully synthesized. • Thermal stability and decomposition kinetics of PEF were investigated. • Thermogravimetric analysis proved that nanocomposites exhibited good thermal stability. • Degradation occurred via heterolytic β-hydrogen scission and α-homolytic scission. Poly(ethylene 2,5-furan dicarboxylate) (PEF) based nanocomposites containing different nanoparticles like Ag, TiO 2 , ZnO, ZrO 2 Ce-Bioglass, have been synthesized via in-situ polymerization techniques targeting food packaging applications. Zeta potential measurements showed an increase in the negative zeta potential value due to an increase in the surface charge density of the nanocomposites. Thermogravimetric analysis results proved that, except PEF-ZnO nanocomposite, all the other nanocomposites exhibited good resistance to thermal degradation without serious mass loss until 330 °C. Thermal decomposition kinetic analysis and the dependence of activation energy on the degree of conversion (α), indicated that the presence of ZnO nanoparticles influences, the degradation mechanism of PEF. In contrast, the presence of Ce-Bioglass nanoparticles leads to a slower degradation process, contributing to the enhanced resistance to thermal degradation of the PEF-Bioglass nanocomposite. The thermal degradation mechanism of PEF nanocomposites analyzed by pyrolysis‒gas chromatography/mass spectrometry (Py-GC/MS) indicated that the primary thermal degradation mechanism for the studied nanocomposites was β-hydrogen bond scission, while to a lesser extent, α-hydrogen bond scission products were noted in PEF-TiO 2 and PEF-ZrO 2 nanocomposites. [ABSTRACT FROM AUTHOR]

To overcome the limitations of chitosan (CS) and konjac glucomannan (KGM), the bilayer films of CS and KGM were prepared by layer-by-layer (LBL) casting method, and the effects of different mass ratios (i.e., C5: K0, C4:K1, C3:K2, C1:K1, C2:K3, C1:K4, and C0:K5) on the microstructures and physicochemical properties of bilayer films were examined to evaluate their applicability in food packaging. The results revealed that the bilayer films had uniform microstructures. When compared with pure films, the bilayer films displayed lower swelling degrees and water vapor permeability. However, the tensile tests revealed a reduction in the mechanical properties of the bilayer films, which was nonetheless superior to that of the pure KGM film. In addition, the intermolecular interactions between the CS and KGM layers were observed through FTIR and XRD analyses. Finally, TGA and DSC analyses demonstrated a decrease in the thermal stability of the bilayer films. Our cumulative results verified that CS-KGM bilayer films may be a promising material for use in food packaging and further properties of the bilayer films can be supplemented in the future through layer-by-layer modification and the addition of active ingredients. • There was good material compatibility between CS and KGM, which formed a uniform and dense bilayer structure. • Compared with pure films, the bilayer films displayed lower swelling degrees and water vapor permeability. • Complexed with CS significantly improves the mechanical properties and reduces the water solubility of pure KGM film. • The optimum mass ratio of CS and KGM in the bilayer films is suggested to be 1:1. [ABSTRACT FROM AUTHOR]