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Among many important requirements for packaging materials, environmental friendliness is a property that has become necessary for any material that needs to be competitive in the market. Life Cycle Analysis (LCA) is an analytical instrument that provides a framework for analyzing the impact of products and services on the environment, i.e. provides an understanding and the possibility of comparing different products. LCA studies the use of resources and the consequent emissions of pollutants on the environment during the entire life of a product from raw materials exploitation, through production, use and treatment at the end of the life cycle - recycling and final disposal. This paper will provide an overview of the LCA results of various commercial polymer packaging materials, as well as the results of LCAs of biopolymer materials. Although LCA faces the problem of data heterogeneity, since some studies focused on individual segments of the analysis, while some related to all aspects of the process, as well with the problem of interpreting heterogeneous results, because the output parameters were arbitrarily selected by the researcher, still it could be concluded that the available LCA studies and environmental assessments support further development of biobased polymers. When comparing biopolymer materials with commercial synthetic polymers, they have advantages - lower consumption of fossil fuels and lower emission rate of greenhouse gases from the whole life cycle.

The purpose of this paper is the synthesis and characterization of biodegradable composite films based on whole sunflower oil cake, as well as the effect of process parameters (pH and temperature)on the film properties obtained. Films were synthesized at different temperatures (room temperature, 60 °C and 90 °C) and pH values (10 and 12). The film samples obtained were characterized by the mechanical, barrier and physicochemical properties determination. The experimental results showed that the tensile strength values increased with temperature and pH value increments, whereas the sample with the highest elongation at break value was 60 °C/pH12. The water vapour permeability values were uniform (8.62 g/m2h - 11.63 g/m2h), and lower values were recorded in samples synthesized at higher temperatures. The results obtained relative to light transmission were uniform, and the maximum transmission value was reached at 800 nm (24.1- 35.7 %). The values obtained for swelling and solubility parameters are characteristic of the nature of biopolymer films.

The objective of this study was to examine influence of glycerol and guar-xanthan in different concentrations on bi-layer film based on pumpkin oil cake (PuOC) and corn zein, and to find optimal concentrations of these additives which result in film with optimal mechanical and barrier characteristics. Different concentrations of glycerol (30%, 40%, and 50%) as plasticizer and guar-xanthan (0.1%, 0.3%, and 0.5%) as a stabilizer were added in PuOC layer, while zein layer stayed unchanged in all film compositions. Obtained results showed that the optimal mechanical properties had film with the lowest concentration of glycerol (30%) and the highest concentration of guar-xanthan (0.5%). Films showed poor barrier for water vapour, typical for biopolymer-based films. However, all tested films were very good barrier to O2 (transmission rate lower than 50 ml/m2/day at 1 bar). On the other hand, with increase of concentration of added substances, transmission rate of CO2 increased.

The application of biopolymer films and coating to food products represents a new approach to reduce r migration of moisture, oxygen, carbon dioxide, aromas, and oil in or out of food. Also, biopolymer films, as packaging materials, need to enhance appearance of food and to improve mechanical integrity. In order to facilitate handling and application films must be strong, but flexible enough. Addition of plasticizer could modify the flexibility of biopolymer films. It is known that guar-xanthan can improve the flexibility of polysaccharides films. Therefore, the objective of this study was to examine the influence of guar-xanthan on characteristics of pumpkin oil cake (PuOC) films, with emphasis on the flexibility of the film. Two approaches of guar-xanthan addition in the pumpkin oil cake were applied - stirring with laboratory stirrer and using of ultra turrax homogenizer. The results showed that guar-xanthan improved physical and mechanical properties of PuOC films, but only if film-forming solution was homogenized by ultra turrax. The films with guar-xanthan slightly improved mechanical properties - tensile strength and elongation at break, water content, solubility and swelling properties, but were much easier for handling.

In order to extend product shelf life while preserving the quality scientific attention focused to biopolymers research that are base for edible films and coatings production. Another major advantage of this kind of food packaging is their eco-friendly status because biopolymers do not cause environmental problems as packaging materials derived from non-renewable energy sources do. Objective of this work was to review recently studied edible films and coatings - their sources, properties and possible application. As sources for edible biopolymers were highlighted polysaccharides, proteins and lipids. The most characteristic subgroups from each large group of compounds were selected and described regarding possible physical and mechanical protection; migration, permeation, and barrier functions. The most important biopolymers characteristic is possibility to act as active substance carriers and to provide controlled release. In order to achieve active packaging functions emulsifiers, antioxidants and antimicrobial agents can also be incorporated into film-forming solutions in order to protect food products from oxidation and microbial spoilage, resulting in quality improvement and enhanced safety. The specific application where edible films and coatings have potential to replace some traditional polymer packaging are explained. It can be concluded that edible films and coatings must be chosen for food packaging purpose according to specific applications, the types of food products, and the major mechanisms of quality deterioration.

In this study, beetroots were osmotically dehydrated in sugar beet molasses. The input parameters of the drying process were varied: temperature (20 °C, 40 °C, and 60 °C), time (1 h, 3 h, and 5 h), and concentration of sugar beet molasses (40%, 60%, and 80%). Basic quality indicators were determined for the dried beetroot samples: dry matter content, water loss, solid gain, mineral and betaine content, and phenols and flavonoids, as well as antioxidant potential. After optimizing the results, favorable drying parameters were selected: temperature 60 °C, molasses concentration 70%, and processing time 5 h. According to the optimal drying conditions, the beetroots were dried and stored at 4 °C for 28 days. Half of the dried samples were coated with an edible biopolymer coating based on Camelina sativa oilcake, while the other half of the samples remained uncoated. The sustainability study aimed to confirm the effects of the biopolymer coating on the quality and sustainability of the osmotically dried beetroots. [ABSTRACT FROM AUTHOR]

In this work, the possibility of obtaining biopolymer films from Camelina sativa oilseed cake (CSoC) at different parameters of the synthesis process was investigated. The pH (values 8, 10, and 12), the temperature (60, 80, and 100 °C), and the concentration of the cake in the film-forming suspension (3, 4, and 5%) were varied. The films obtained were characterized by studying the mechanical, barrier, physico-chemical, structural, and biological properties (antioxidant and antimicrobial). The results showed moderate mechanical properties, indicating the application of these biopolymer materials as coatings. Low values of water vapor permeability (5.1–12.26 g/m2h) and very low transmission in the UV range (less than 2%) indicate good barrier properties. FTIR analysis confirmed the films' composite structures: peaks related to proteins, polysaccharides, lipids, and cellulose were detected. The biological activity of the obtained CSoC films was pronounced so that they could be used for active packaging. All films have high antioxidant activity, which is more pronounced in samples synthesized at pH 8. The films possess antibacterial properties against S. aureus, while some had an inhibitory effect on S. typhimurium. Standard score analysis showed that the film sample synthetized at pH = 10, temperature = 100 °C, and concentration = 5% had optimal investigated properties. [ABSTRACT FROM AUTHOR]

This study aimed at investigating the synthesis of biopolymer films based on the Camelina sativa cake, an agricultural waste which remains after cold pressing of the oil from seed. During the film synthesis, three different granulations of the camelina cake were used: the whole cake, fractions with a size of 180-250 µm and fractions smaller than 180 µm. Half of the samples were pre-treated with an ultrasonic bath in order to examine the influence of the native mucilage from the cake on the properties of the obtained films. The biopolymer film samples were tested for mechanical, barrier, physicochemical and structural properties. The obtained films were dark, firm and flexible. Application of mucilage removal pre-treatment contributed to lower tensile strength and higher elongation at break. Significantly lower water vapour permeability was recorded in the samples not pre-treated regarding mucilage removal. A foil with optimal physicochemical characteristics was produced using oilcake with a particle size less than 180 µm, regardless of the pre-treatment application. There were no structural differences or differences in thermal behaviour among the tested samples. Statistical analysis (Z-Score analysis) showed the sample CSoC180,wo was optimal due to good mechanical, barrier and physicochemical properties. [ABSTRACT FROM AUTHOR]

This work aimed to determine the influence of biopolymer coatings based on pumpkin oil cake, with and without the addition of Mentha piperita essential oil, on the quality and shelf-life of the Afus Ali variety of grapes, stored at room temperature and in the refrigerator. Furthermore, a 10% (w/w) aqueous solution of composite pumpkin oil cake (PuOC) with the addition of 30% glycerol was prepared at 60 °C and pH 10. The active biopolymer coating was prepared similarly by adding 1% (v/v) Mentha piperita essential oil. The quality of packed grapes was tested by determining the dry matter content, total sugar content, total acidity, alcohol content, total phenolic compounds content, and total flavonoid content, as well as by determining the antioxidant activity, through the application of the DPPH, FRAP and ABTS tests. Additionally, microbiological parameters were investigated: total aerobic microbial count, yeasts, and molds. The obtained results proved that in all tested samples, over a certain period of time, the content of dry matter, content of phenolic and flavonoids substances and sugar content decreased as a consequence of the spoilage of grapes, that is, the consumption of sugar for the production of alcohol, which consequently leads to the total acidity increasing. The application of lower storage temperatures and active coating (with Mentha piperita essential oil) had a positive effect on all inevitable reactions. Grapes' antioxidant potential may be enhanced or maintained by applying PuOC coating with or without Mentha piperita essential oil, which is best observed in the case of the DPPH test. The uncoated sample stored at room temperature had the largest decrease in DPPH values during storage, with changes ranging from 2.119 mg/g to 1.471 μmol mg/g. The samples, coated with PuOC and PuOC with the addition of essential oil, had uniform DPPH values throughout the entire storage period. Additionally, regarding phenolic content, at the end of storage period the highest phenolic content was observed in samples with active coating stored at room temperature (734.746 ± 2.462) and at refrigerator temperature (680.827 ± 0.448) compared with untreated samples and with samples with plain PuOC coating. The presence of active essential oil in the applied coating significantly affected the microbiological profile of grapes during the storage period. Besides the positive impact of the applied lower storage temperature, the effectiveness of the applied active packaging is even greater (microbiological results were in the order of PuOC+essential oil < PuOC < Control). The developed artificial neural networks were found to be adequate for modeling the microbiological profile, antioxidant activity, phenolic and flavonoid content. [ABSTRACT FROM AUTHOR]

The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were osmotically dehydrated in sugar beet molasses (80% dry matter) under optimized conditions (45 °C for 5 hours), as previously reported elsewhere. Two different biopolymers were chosen: chitosan, a polysaccharide polymer, and zein, a protein polymer. A non-treated mushroom sample was chosen as a control sample. The mushroom samples were analysed for sugar and protein content, as well as water loss and microbiological profile. An increase in sugar content was the most noticeable in the osmotically dehydrated mushrooms compared to the control sample due to the use of molasses as a hypertonic solution. The contribution of used biopolymer coatings to the sugar and protein content of the coated and osmotically treated mushrooms was negligible. Chitosan coating contributed to better storage stability of treated mushrooms by lowering the moisture loss and microbial count. For this reason, chitosan treated sample was chosen for further examination related to the evaluation of its baking potential as a filling in a traditional stuffed pie-like layered bakery product-burek. Burek was stuffed with fresh mushrooms, osmotically treated mushrooms or osmotically treated mushrooms coated with chitosan. The sensorial assessment proved that control burek and burek samples with osmotically dehydrated mushrooms coated with chitosan were the most preferred groups based on odour and overall impression. [ABSTRACT FROM AUTHOR]

Biopolymer films have an increasing share in the packaging material sector due to a number of advantages: availability, cheapness, easy processing, degradability, etc. On the other hand, numerous methods have been developed to optimize their unfavorable properties (weaker mechanical characteristics, hydrophilicity, etc.). This paper examines the influence of the synthesis method on starch-gelatin films properties. The starch-gelatin film was synthesized in a ratio 1:1 as a composite film (C). The second sample was obtained by gelatin film lamination on starch film (L). Plain starch film was used as a control (0). Mechanical, structural and physico-chemical properties of importance for the application of packaging materials were tested on the obtained samples. All the obtained biopolymer films were transparent and easy to handle. FTIR spectroscopy identified all characteristic groups and bonds formed in composite and laminated films. The results showed a significant contribution of gelatin in the developed biopolymer films compared to the control sample. Gelatin incorporated as a film component or as a separate layer improved mechanical properties and water solubility. Slight differences were observed between composite and laminated films because the effect of the method of added gelatin is minimal compared to the sample without the addition of gelatin. [ABSTRACT FROM AUTHOR]

Growing consumer demand for the food without chemical preservatives focused significant extent of research in the direction of finding natural compounds that can be used in food preservation. In this context, natural substances with strong antimicrobial and antioxidant properties, like essential oils, as well as natural biopolymers, particularly draw attention. Natural biopolymers can serve as carriers of the active components, such as essential oils in order of their sustained release to the food during storage, and may themselves exhibit activity in protecting foods from oxidation and/or microbial spoilage. Chitosan has been extensively studied as semi-natural polymer with expressed bioactive properties. While antimicrobial activity of chitosan solution in different acids has been confirmed towards different bacteria, yeasts and moulds, reports concerning intensity, underlying machanism and different factors afecting antioxidant activity of chitosan vary through the available literature. This paper presents a review in the field of antioxidative activity of chitosan with different properties, as well as chitosan based biopolymer films in order to clarify this aspect of chitosan bioactivity and confront different reports found in the literature. [ABSTRACT FROM AUTHOR]

[Display omitted] • PuOC with zein in heat-sealing area and duplex PuOC/MZ pouches were formed. • Pouches were used for flaxseed oil packaging. • Control pouches were based on PET/PE. • Oxidative and composition changes and sensory quality of packed oil were analyzed. • PuOC-based pouches present good protection for flaxseed oil. Lipid oxidation in fatty food products presents serious challenge, significantly limiting their shelf-life. One of the possible approaches to deal with it is use of high-barrier or active packaging. Oxidation affects the formation of potentially toxic aldehydes through the degradation of polyunsaturated fatty acids, reducing the nutritive value of food, and leads to significant changes in sensory properties. For fatty food products packing, biopolymer packaging materials may provide good alternative to plastic, due to competitive barrier properties to gases, their natural origin and biodegradability. In this paper, composite pumpkin oil cake (PuOC) and duplex pumpkin oil cake/maize zein films (PuOC/MZ) were prepared. Potential protective effects PuOC-based pouches were tested for packing fatty food products, and flaxseed oil was used as a model food system. Results showed that PuOC-based films ensure good oxidative stability and less satisfactory sensory quality of oil, without significance changes in oil composition. [ABSTRACT FROM AUTHOR]