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There is a need for sustainable and eco-friendly materials to drive innovation in the ever-evolving paper industry in producing high-quality paper. Conventional approaches use woody fibers for their better paper-forming properties and strength. However, with an increase in population and a ban on single-use plastics, a need exists to produce more paper at economical prices. This research aims to minimize the use of woody fibers in papermaking by blending miscanthus (non-woody) pulp in eucalyptus (woody) pulp, thereby achieving similar paper properties as virgin pulp. Cationic starch and sodium alginate were electrostatically deposited on fibers to enhance the strength of the paper produced. The addition of cationic starch and sodium alginate increased the water retention value while the freeness in terms of °SR remained constant. The Fourier-transform infrared spectroscopy confirmed the presence of cationic starch and alginate which reduced the carboxyl peaks on bonding with hydroxyl groups of cellulose fibers. The developed paper sheets made from pulp blend after adding cationic starch and alginate were more remarkable than those made from virgin eucalyptus pulp in terms of mechanical properties, justifying their application in the packaging sector. Moreover, the handsheets were completely recyclable without any micro-stickies or flocs. The developed paper can be a sustainable and cost-effective alternative for reducing the utilization of wood fibers in papermaking. [ABSTRACT FROM AUTHOR]

In this study, chitosan film incorporating tulsi essential oil (TEO) with good antioxidant properties was solvent casted as an antioxidant packaging film. The antioxidant films were studied for the morphological, chemical, thermal, water barrier, mechanical, and antioxidant behaviors. The presence of TEO was confirmed by infrared spectroscopy and electron microscopy. Thermal degradation study was also conducted to know the thermal stability of these films. TEO-containing films showed a decrement in moisture content, water absorption, water solubility, and water vapor transfer rate (WVTR). An increase in tensile and elongation was noted as TEO content increased, with the highest mechanical properties in T2 film (chitosan-to-oil ratio of 4:1), depicting better networking of chitosan chains and TEO components and the effect of plasticization of TEO on the chitosan. The films containing TEO showed better antioxidant activity than neat chitosan film, as confirmed by DPPH (2,2,-diphenyl-1-picrylhydrazyl) and H2O2-scavenging assays. Finally, fried potato fingers were packed in the active chitosan packaging and compared with the neat chitosan. The T2 film showed better antioxidant activity against the oxidation of oil in fried potato fingers which was confirmed by the FTIR of the packed product. [ABSTRACT FROM AUTHOR]

Although films of microfibrillated cellulose (MFC) have good oxygen barrier properties due to its fine network structure, properties strongly deteriorate after absorption of water. In this work, a new approach has been followed for actively tuning the water resistance of a MFC fiber network by the inclusion of dispersed organic nanoparticles with encapsulated plant wax. The modified pulp suspensions have been casted into films and were subsequently cured at 40 to 220 °C. As such, static water contact angles can be specifically tuned from 120 to 150° by selection of the curing temperature in relation with the intrinsic transition temperatures of the modified pulp, as determined by thermal analysis. The appearance of encapsulated wax after curing was followed by a combination of morphological analysis, infrared spectroscopy and Raman mapping, showing balanced mechanisms of progressive release and migration of wax into the fiber network controlling the surface properties and water contact angles. Finally, the appearance of nanoparticles covered with a thin wax layer after complete thermal release provides highest hydrophobicity. [ABSTRACT FROM AUTHOR]

This study developed active packaging films of Polylactic acid incorporated with the plant-based essential oils of Trachyspermum ammi , T. ammi and Vanilla to package waffles, where the antimicrobial property was provided by T. ammi and its odor was masked by vanilla essential oil. Compared to conventional solvent-cast films of smaller sizes requiring a huge amount of solvents, bigger-size PLA-oil films with lower solvent demand were prepared by tape casting technique with 10, 30, and 50 wt% essential oil blends. Films were studied for their morphological, chemical, mechanical, barrier, and antimicrobial properties. The presence and time-bound release of volatile oils from the films was confirmed by infrared spectroscopy, with a continuous decrease of oils from the films till day 30. The plasticizing effect of oils in films was evidenced by decreased tensile strength and crystallinity. In contrast, an increase in elongation at break and water vapor permeability of oil films were also measured. Finally, when packed in PLA films containing 50 wt% blend of both oils, waffles shelf-life extended up to 30 days compared to 2 days for the neat PLA film, where Vanilla was found effective in masking the unpleasant odor of T.ammi as confirmed by sensory analysis. [Display omitted] [ABSTRACT FROM AUTHOR]

In this study, a biodegradable film from bacterial biopolymer, i.e., poly (3-hydroxybutyrate-co-4-hydroxybutyrate) or P(3HB-co-4HB) incorporating Thyme essential oil as an antimicrobial agent was developed as an active packaging for shelf-life extension of bread. Thin solvent-cast films containing 10, 20, and 30% v/w of Thyme oil were prepared and studied for the morphological, thermal, chemical, mechanical, barrier, and antimicrobial behaviors. The presence of oil in P(3HB-co-4HB) films and their purity without detectable remains of solvent, i.e., chloroform, was confirmed by infrared spectroscopy. In parallel, the time-bound release of volatile Thyme oil from the films was demonstrated when stored in a controlled environment. The plasticizing effect of Thyme oil in films was evidenced by decreased tensile strength and crystallinity. In contrast, an increase in elongation at break and water vapor permeability of oil films were measured. Finally, the antimicrobial activity of oil films was checked against total bread molds and observed that when bread was sealed in P(3HB-co-4HB) films containing 30% v/w Thyme oil, its shelf-life extended to at least 5 days compared to 1–4 days for the neat film. • Thyme oil completely inhibited the growth of bread molds than other essential oils. • P(3HB-co-4HB) films containing Thyme oil were successfully developed. • Thyme oil influenced the physicochemical and thermal properties of composite films. • Films showed antimicrobial activity against the total bread molds. • The film containing the 30% v/w Thyme oil extended the shelf-life of packed bread. [ABSTRACT FROM AUTHOR]