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14 pages, 3842 KiB

Open AccessArticle

Liquid and Pressure-Sensitive Adhesives Based on Cassava Starch and Gelatin Capsule Residue: Green Alternatives for the Packaging Industry

by Yuliana Monroy, Sandra Rivero and María Alejandra García

Foods 2023, 12(21), 3982; https://doi.org/10.3390/foods12213982 - 31 Oct 2023

Cited by 1 | Viewed by 2883

Abstract

Natural polymer-based adhesives are green alternatives, necessary to reduce the problems impacted by synthetic adhesives. Starch and gelatin have extraordinary potential for the synthesis of biobased adhesives. Citric acid (CA), a natural acid, induces the crosslinking and hydrolyzing of both gelatin and starch. [...] Read more.

Natural polymer-based adhesives are green alternatives, necessary to reduce the problems impacted by synthetic adhesives. Starch and gelatin have extraordinary potential for the synthesis of biobased adhesives. Citric acid (CA), a natural acid, induces the crosslinking and hydrolyzing of both gelatin and starch. In this sense, this work deals with the use of gelatin capsule residues as a promising material to produce biobased adhesives in combination with cassava starch in the presence of different CA concentrations characterizing their mechanical, physicochemical and microstructural properties. Depending on CA concentration, formulations adjusted to different applications can be obtained such as liquid and pressure-sensitive adhesive films. The inclusion of CA allows us not only to improve the applicability of the system since it modifies the flowability of the adhesives as evidenced by the observed changes in the viscosity (from 158.3 to 90.3 for formulations with 20 and 80% CA, respectively). In addition, mechanical profiles showed that the inclusion of CA increased the adhesive bond strength (from 2230.7 to 2638.7 for formulations with 20 and 80% CA, respectively). Structural modifications induced by CA in adhesive formulations were highlighted by ATR-FTIR analysis. Full article

(This article belongs to the Special Issue Rethinking Agri-Food and Marine Waste and Byproducts for Circular and Sustainable Bio-Based Food Packaging)

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18 pages, 2485 KiB

Open AccessArticle

Subcritical Water Extraction for Valorisation of Almond Skin from Almond Industrial Processing

by Pedro A. V. Freitas, Laia Martín-Pérez, Irene Gil-Guillén, Chelo González-Martínez and Amparo Chiralt

Foods 2023, 12(20), 3759; https://doi.org/10.3390/foods12203759 - 13 Oct 2023

Cited by 4 | Viewed by 2351

Abstract

Almond skin (AS) is an agro-industrial residue from almond processing that has a high potential for valorisation. In this study, subcritical water extraction (SWE) was applied at two temperatures (160 and 180 °C) to obtain phenolic-rich extracts (water-soluble fraction) and cellulose fibres (insoluble [...] Read more.

Almond skin (AS) is an agro-industrial residue from almond processing that has a high potential for valorisation. In this study, subcritical water extraction (SWE) was applied at two temperatures (160 and 180 °C) to obtain phenolic-rich extracts (water-soluble fraction) and cellulose fibres (insoluble fraction) from AS. The extraction conditions affected the composition and properties of both valorised fractions. The dry extracts obtained at 180 °C were richer in phenolics (161 vs. 101 mg GAE. g⁻¹ defatted almond skin (DAS)), with greater antioxidant potential (1.063 vs. 1.490 mg DAS.mg⁻¹ DPPH) and showed greater antibacterial effect (lower MIC values) against L. innocua (34 vs. 90 mg·mL⁻¹) and E. coli (48 vs. 90 mg·mL⁻¹) than those obtained at 160 °C, despite the lower total solid yield (21 vs. 29%) obtained in the SWE process. The purification of cellulose from the SWE residues, using hydrogen peroxide (H₂O₂), revealed that AS is not a good source of cellulose material since the bleached fractions showed low yields (20–21%) and low cellulose purity (40–50%), even after four bleaching cycles (1 h) at pH 12 and 8% H₂O₂. Nevertheless, the application of a green, scalable, and toxic solvent-free SWE process was highly useful for obtaining AS bioactive extracts for different food, cosmetic, or pharmaceutical applications. Full article

(This article belongs to the Special Issue Rethinking Agri-Food and Marine Waste and Byproducts for Circular and Sustainable Bio-Based Food Packaging)

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14 pages, 3839 KiB

Open AccessArticle

Bay Leaves Extracts as Active Additive for Food Protective Coatings

by Manuel Peña-Ortiz, Luis Serrano, Antonio A. Romero and Araceli García

Foods 2023, 12(20), 3741; https://doi.org/10.3390/foods12203741 - 11 Oct 2023

Viewed by 2464

Abstract

Ethanolic extracts of bay leaves were obtained using the Soxhlet method (extraction yield of 22.3 ± 1.2%) and further analyzed through different methods, thus determining the chemical composition with gas chromatography, phenolic content with the Folin–Ciocalteu technique (11.8 ± 0.4% wt.) and antioxidant [...] Read more.

Ethanolic extracts of bay leaves were obtained using the Soxhlet method (extraction yield of 22.3 ± 1.2%) and further analyzed through different methods, thus determining the chemical composition with gas chromatography, phenolic content with the Folin–Ciocalteu technique (11.8 ± 0.4% wt.) and antioxidant power with the radical 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method (75.06%). Furthermore, its effect on the growth of two bacteria, Escherichia coli and Bacillus cereus, and on two yeasts, Candida glabrata and Saccharomyces cerevisiae, was determined, showing a minimum inhibitory concentration of 0.65 mg/mL on the growth of B. cereus. Finally, edible films were prepared using different polymers (carboxymethyl cellulose, gum Arabic, polyvinyl pyrrolidone, and polyvinyl alcohol) containing 0, 5, 10, or 15% wt. of bay leaf extract as troubleshooting for perishable fruits, specifically for cultivated strawberry. The prepared composites presented reduced water vapor permeabilities (up to 4.3 × 10⁻⁷ g·Pa⁻¹·m⁻¹·h⁻¹), high specific transparencies (≈30%/mm), as well as the effective blocking of ultraviolet radiation (>99.9%). In vivo tests showed that the most suitable treatment for strawberry protection was the impregnation with a composite comprising polyvinyl alcohol and a 15% wt. bay leaf extract, resulting in a noteworthy reduction in mass loss (22% after 6 days). It can be asserted that food packaging with the designed composites would be an effective alternative for the reduction in postharvest losses. Full article

(This article belongs to the Special Issue Rethinking Agri-Food and Marine Waste and Byproducts for Circular and Sustainable Bio-Based Food Packaging)

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15 pages, 1015 KiB

Open AccessArticle

Effect of Biobased Cling Films on Cheese Quality: Color and Aroma Analysis for Sustainable Food Packaging

by Chiara Chirilli and Luisa Torri

Foods 2023, 12(19), 3672; https://doi.org/10.3390/foods12193672 - 6 Oct 2023

Cited by 3 | Viewed by 2083

Abstract

Biobased and biodegradable polymeric materials are a sustainable alternative to the conventional plastics used in food packaging. This study investigated the possible effect of biobased cling films derived from renewable and circular and sustainable sources on key cheese sensory parameters (appearance and odor) [...] Read more.

Biobased and biodegradable polymeric materials are a sustainable alternative to the conventional plastics used in food packaging. This study investigated the possible effect of biobased cling films derived from renewable and circular and sustainable sources on key cheese sensory parameters (appearance and odor) able to influence consumer acceptance or rejection of a food product over time. For this purpose, a semi-hard cheese was selected as food model and stored for 14 days at 5 °C wrapped with five cling films: two bio-plastic materials from renewable circular and sustainable sources (R-BP1 and R-BP2), one bio-plastic film from a non-renewable source (NR-BP), and two conventional cling films (LDPE and PVC). Three analytical approaches (image analysis, electronic nose, and sensory test) were applied to evaluate the variation and the acceptability in terms of appearance and odor of the cheese. In preserving cheese color, the R-BP1 and RBP2 films were comparable to LDPE film, while NR-BP film was comparable to PVC film. In terms of odor preservation, R-BP2 film was comparable to LDPE and PVC. The consumer test showed that appearance and odor scores were higher for cheeses stored in R-BP1 and R-BP2 films than NR-BP film. Moreover, in terms of odor, R-BP1 film performed better than conventional films. This study shows how biodegradable cling films from renewable circular and sustainable resources could have comparable performance to conventional plastics (LDPE and PVC) used in the food sector. Full article

(This article belongs to the Special Issue Rethinking Agri-Food and Marine Waste and Byproducts for Circular and Sustainable Bio-Based Food Packaging)

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18 pages, 1651 KiB

Open AccessArticle

Application Potential of Trichoderma in the Degradation of Phenolic Acid-Modified Chitosan

by Maria Swiontek Brzezinska, Beata Kaczmarek-Szczepańska, Grażyna B. Dąbrowska, Marta Michalska-Sionkowska, Katarzyna Dembińska, Agnieszka Richert, Marcela Pejchalová, Sweta Binod Kumar and Agnieszka Kalwasińska

Foods 2023, 12(19), 3669; https://doi.org/10.3390/foods12193669 - 5 Oct 2023

Cited by 2 | Viewed by 1627

Abstract

The aim of the study was to determine the potential use of fungi of the genus Trichoderma for the degradation of phenolic acid-modified chitosan in compost. At the same time, the enzymatic activity in the compost was checked after the application of a [...] Read more.

The aim of the study was to determine the potential use of fungi of the genus Trichoderma for the degradation of phenolic acid-modified chitosan in compost. At the same time, the enzymatic activity in the compost was checked after the application of a preparation containing a suspension of the fungi Trichoderma (spores concentration 10⁵/mL). The Trichoderma strains were characterized by high lipase and aminopeptidase activity, chitinase, and β-1,3-glucanases. T. atroviride TN1 and T. citrinoviride TN3 metabolized the modified chitosan films best. Biodegradation of modified chitosan films by native microorganisms in the compost was significantly less effective than after the application of a formulation composed of Trichoderma TN1 and TN3. Bioaugmentation with a Trichoderma preparation had a significant effect on the activity of all enzymes in the compost. The highest oxygen consumption in the presence of chitosan with tannic acid film was found after the application of the consortium of these strains (861 mg O₂/kg after 21 days of incubation). Similarly, chitosan with gallic acid and chitosan with ferulic acid were found after the application of the consortium of these strains (849 mgO₂/kg and 725 mg O₂/kg after 21 days of incubation). The use of the Trichoderma consortium significantly increased the chitinase activity. The application of Trichoderma also offers many possibilities in sustainable agriculture. Trichoderma can not only degrade chitosan films, but also protect plants against fungal pathogens by synthesizing chitinases and β-1,3 glucanases with antifungal properties. Full article

(This article belongs to the Special Issue Rethinking Agri-Food and Marine Waste and Byproducts for Circular and Sustainable Bio-Based Food Packaging)

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13 pages, 5213 KiB

Open AccessArticle

Dynamic Modulation of SO₂ Atmosphere for Enhanced Fresh-Keeping of Grapes Using a Novel Starch-Based Biodegradable Foam Packaging

by Shihua Mai, Yue Ma, Hongsheng Liu, Chao Li, Yuqing Song, Kaizhen Hu, Xinyan Chen, Ying Chen and Wei Zou

Foods 2023, 12(11), 2222; https://doi.org/10.3390/foods12112222 - 31 May 2023

Cited by 2 | Viewed by 1762

Abstract

To improve the fresh-keeping of highly perishable fruits with high commercial value, a novel starch-based foam packaging material was developed in this study. The foam incorporated the antiseptic ingredient Na₂S₂O₅, which chemically interacted with environmental moisture to [...] Read more.

To improve the fresh-keeping of highly perishable fruits with high commercial value, a novel starch-based foam packaging material was developed in this study. The foam incorporated the antiseptic ingredient Na₂S₂O₅, which chemically interacted with environmental moisture to release SO₂ as an antifungal agent. Scanning electron microscopy (SEM), moisture absorption and mechanical measurements were used to characterize the unique sandwich-like inner structure of the foam which allowed for the modulable release of SO₂. The starch-based foam exhibited sufficient resilience (~100%) to provide ideal cushioning to prevent physical damage to fresh fruits during transportation. When 25 g/m² of Na₂S₂O₅ was applied, the foam stably released over 100 ppm SO₂ and demonstrated satisfactory antifungal performance (inhibition over 60%) in terms of maintaining the appearance and nutritional values (such as soluble solids 14 vs. 11%, total acidity 0.45 vs. 0.30%, and Vitamin C 3.4 vs. 2.5 mg/100 g) of fresh grapes during a 21 day storage period. Additionally, the residual SO₂ (14 mg/kg) also meets the safety limits (<30 mg/kg). These research findings suggest great potential for the utilization of this novel foam in the food industry. Full article

(This article belongs to the Special Issue Rethinking Agri-Food and Marine Waste and Byproducts for Circular and Sustainable Bio-Based Food Packaging)

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23 pages, 1974 KiB

Open AccessArticle

Antioxidant Capacity and Phenolics Profile of Portuguese Traditional Cultivars of Apples and Pears and Their By-Products: On the Way to Newer Applications

by João David Teixeira, Ana Rita Soares Mateus, Claudia Sanchez, Pier Parpot, Carina Almeida and Ana Sanches Silva

Foods 2023, 12(7), 1537; https://doi.org/10.3390/foods12071537 - 5 Apr 2023

Cited by 10 | Viewed by 2598

Abstract

Pears (Pyrus communis L.) and apples (Malus domestica Borkh.) are two of the most popular fruits worldwide. The phenolic compounds they offer are associated with human health benefits due to their antioxidant properties. Since these fruits’ by-products are not yet fully [...] Read more.

Pears (Pyrus communis L.) and apples (Malus domestica Borkh.) are two of the most popular fruits worldwide. The phenolic compounds they offer are associated with human health benefits due to their antioxidant properties. Since these fruits’ by-products are not yet fully exploited, it is important to characterize them, especially in terms of their antioxidant properties. The aim of this study was to determine the antioxidant properties of old traditional cultivars, six regional pear cultivars and five regional apple cultivars grown in the Alcobaça region (Portugal). Antioxidant capacity assays were used to evaluate the antioxidant properties. Generally, the antioxidant capacity, total phenolics content (TPC), and total flavonoids content (TFC) of fruit byproducts (both seeds and peels) were higher than the corresponding mesocarp, indicating their potential as sources of beneficial antioxidant compounds. Moreover, a UHPLC-ToF-MS method was optimized and validated in order to quantify 21 distinct phenolics in these fruit samples. The analytical method’s suitability for quantifying phenolic compounds was demonstrated by an evaluation of linearity, limit of detection, limit of quantification, precision and accuracy. This method was used to determine the phenolic composition of samples of regional (local) cultivars. The phenolics in the fruit samples with the highest concentrations were phlorizin and chlorogenic acid. Principal component analysis (PCA) was used to separate distinct fruit species while emphasizing their similarities and differences. Full article

(This article belongs to the Special Issue Rethinking Agri-Food and Marine Waste and Byproducts for Circular and Sustainable Bio-Based Food Packaging)

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16 pages, 3265 KiB

Open AccessArticle

Pomegranate Peel Powder: In Vitro Efficacy and Application to Contaminated Liquid Foods

by Valentina Lacivita, Adriana Lordi, Tamara Posati, Roberto Zamboni, Matteo Alessandro Del Nobile and Amalia Conte

Foods 2023, 12(6), 1173; https://doi.org/10.3390/foods12061173 - 10 Mar 2023

Cited by 4 | Viewed by 3544

Abstract

In this study the recycling of pomegranate peel powder (PPP) was proposed. In particular, the use of powder loaded in a silk fibroin polymeric matrix to create an active pad was tested. For the sake of comparison, the powder alone was also analysed. [...] Read more.

In this study the recycling of pomegranate peel powder (PPP) was proposed. In particular, the use of powder loaded in a silk fibroin polymeric matrix to create an active pad was tested. For the sake of comparison, the powder alone was also analysed. Both powder and active pad efficacy was assessed in two different food systems, soymilk (rich in proteins), preliminarily contaminated with Pseudomonas spp. and yeasts, and apple juice (rich in carbohydrates), preliminarily contaminated with Alyciclobacillus acidoterrestris. Three different concentrations of powder alone and powder in the pad were tested (5%, 7.5% and 10% w/v) in both types of beverages. To assess a possible dependence of the efficacy on the powder granulometry, different powder sizes were preliminarily analysed on Pseudomonas spp. and yeasts using an in vitro test. PPP was effective on both Pseudomonas spp. and yeasts. No significant differences appeared among the tested granulometries and therefore in the subsequent tests powder with an average diameter of 250 µm was used. Results recorded with soymilk and apple juice were different. When applied to the soymilk, the activity of PPP in the pad was less effective than that recorded when the powder was directly added to the beverage. With the two highest powder concentrations directly added to food, more than four log cycle reductions in Pseudomonas spp. and yeast cells were recorded, compared to soymilk without any powder. Compared to the control sample, all the soymilk samples either with PPP or with the active pad showed a delayed microbial and fungal growth. When applied to apple juice, both powder and pad were effective at completely inhibiting the proliferation of A. acidoterrestris (<10² CFU/g). Full article

(This article belongs to the Special Issue Rethinking Agri-Food and Marine Waste and Byproducts for Circular and Sustainable Bio-Based Food Packaging)

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16 pages, 3275 KiB

Open AccessArticle

Potato Chips Byproducts as Feedstocks for Developing Active Starch-Based Films with Potential for Cheese Packaging

by Ana M. Peixoto, Sílvia Petronilho, M. Rosário Domingues, Fernando M. Nunes, Joana Lopes, Marit Kvalvåg Pettersen, Magnhild S. Grøvlen, Elin M. Wetterhus, Idalina Gonçalves and Manuel A. Coimbra

Foods 2023, 12(6), 1167; https://doi.org/10.3390/foods12061167 - 9 Mar 2023

Cited by 9 | Viewed by 3846

Abstract

The potato chip industry generates brownish frying residues, which are usually landfilled. While spent frying oil has value as biodiesel, the defatted brownish water-soluble extract (BrE) does not yet have an application. In this work, it was hypothesized that BrE can be a [...] Read more.

The potato chip industry generates brownish frying residues, which are usually landfilled. While spent frying oil has value as biodiesel, the defatted brownish water-soluble extract (BrE) does not yet have an application. In this work, it was hypothesized that BrE can be a source of compounds for active packaging. BrE is composed of carbohydrates (66.9%), protein (5.7%), and a small amount of phenolics and esterified fatty acids. When incorporated into starch-based formulations and casted, BrE at 5%, 10%, and 15% w/w (dry starch weight) conferred a yellowish coloration while maintaining the transparency of neat films. The BrE increased the films’ traction resistance, elasticity, and antioxidant activity while decreasing their hydrophilicity. Furthermore, starch/15% BrE-based films showed diminished water vapor and good UV-light barrier properties. Their contact with sliced cheese did not change the products’ hardness during storage (14 days). Weight loss of the cheese was observed after 7 days of storage, stabilizing at 6.52%, contrary to the cheese packed in polyamide (PA)/polyethylene (PE), already used in food packaging. The cheese packed in the starch/15% BrE-based films showed a significant yellowish darkening and lower content of volatile oxidation products compared to the PA/PE. Therefore, BrE revealed to have compounds with the potential to tune the performance of starch-based films for food packaging. Full article

(This article belongs to the Special Issue Rethinking Agri-Food and Marine Waste and Byproducts for Circular and Sustainable Bio-Based Food Packaging)

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12 pages, 2539 KiB

Open AccessArticle

Preparation and Characterization of Sodium Caseinate-Coated Papers Based on Glycerol and Sorbitol Contents for Packaging Application

by Dowan Kim and Jihyeon Hwang

Foods 2023, 12(5), 940; https://doi.org/10.3390/foods12050940 - 22 Feb 2023

Cited by 6 | Viewed by 2396

Abstract

Bio-based packaging materials are promising alternatives to petroleum-based plastics. Paper-based packaging materials are candidates for improving food sustainability; however, paper has poor gas and water vapor barrier properties. In this study, entirely bio-based sodium caseinate (CasNa)-coated papers with two plasticizers, glycerol (GY) and [...] Read more.

Bio-based packaging materials are promising alternatives to petroleum-based plastics. Paper-based packaging materials are candidates for improving food sustainability; however, paper has poor gas and water vapor barrier properties. In this study, entirely bio-based sodium caseinate (CasNa)-coated papers with two plasticizers, glycerol (GY) and sorbitol (SO), were prepared. The morphological and chemical structure, burst strength, tensile strength, elongation at break, air permeability, surface properties, and thermal stability of the pristine CasNa-, CasNa/GY-, and CasNa/SO-coated papers were evaluated. The use of GY and SO strongly affected the tensile strength, elongation at break, and air barrier of the CasNa/GY- and CasNa/SO-coated paper. The air barrier and flexibility of the CasNa/GY-coated papers were higher than those of the CasNa/SO-coated papers. Compared to SO, GY better coated and penetrated the CasNa matrix, which positively affected the chemical and morphological structure of the coating layer and the interaction between the coating layer and paper. Overall, CasNa/GY was superior to the CasNa/SO coating. CasNa/GY-coated papers may be a good alternative for packaging materials in the food, medical, and electronic sectors, which would promote sustainability. Full article

(This article belongs to the Special Issue Rethinking Agri-Food and Marine Waste and Byproducts for Circular and Sustainable Bio-Based Food Packaging)

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13 pages, 2724 KiB

Open AccessArticle

Edible Films Made of Dried Olive Leaf Extract and Chitosan: Characterization and Applications

by Michela Famiglietti, Alessandro Savastano, Rosa Gaglione, Angela Arciello, Daniele Naviglio and Loredana Mariniello

Foods 2022, 11(14), 2078; https://doi.org/10.3390/foods11142078 - 13 Jul 2022

Cited by 14 | Viewed by 3326

Abstract

Nowadays a possible strategy in food preservation consists of the use of active and functional packaging to improve safety and ensure a longer shelf life of food products. Many studies refer to chitosan-based films because of the already-known chitosan (CH) antibacterial and antifungal [...] Read more.

Nowadays a possible strategy in food preservation consists of the use of active and functional packaging to improve safety and ensure a longer shelf life of food products. Many studies refer to chitosan-based films because of the already-known chitosan (CH) antibacterial and antifungal activity. In this work, we developed CH-based films containing Dried Olive Leaf Extract (DOLE) obtained by Naviglio extractor, with the aim to investigate the polyphenols yield and the antioxidant activity of this extract entrapped in CH-based-edible films. Olive tree cultivation produces a huge amount of byproducts that are usually simply burned. Phenolic compounds are already studied for their beneficial effects on human health. Some studies reported that phenols isolated from olive leaves have been shown to inhibit the growth of different strains of microorganisms. Thus, the antimicrobial effect of DOLE-containing films against bacterial strains (Salmonella enterica subsp. enterica serovar Typhimurium ATCC^® 14028, Salmonella enteritidis RIVM 706, and Enterococcus faecalis ATCC^® 29212) was tested in vitro. The DOLE component of the films is effective in inhibiting all the bacteria tested in a dose-dependent manner. Thus, it was demonstrated that these edible films can act as active bioplastics when used to wrap hamburgers in substitution for baking paper, which is normally used. Full article

(This article belongs to the Special Issue Rethinking Agri-Food and Marine Waste and Byproducts for Circular and Sustainable Bio-Based Food Packaging)

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15 pages, 3266 KiB

Open AccessArticle

Preparation and Properties of Blended Composite Film Manufactured Using Walnut-Peptide–Chitosan–Sodium Alginate

by Wenqi Yan, Haochen Sun, Wenxin Liu and Hao Chen

Foods 2022, 11(12), 1758; https://doi.org/10.3390/foods11121758 - 15 Jun 2022

Cited by 10 | Viewed by 2942

Abstract

In this study, layer-by-layer assembly was performed to prepare sodium alginate (SA) layer and walnut-peptide–chitosan (CS) bilayer composite films. Genipin was adopted to crosslink CS and walnut peptide. The properties of walnut peptide-CS-SA composite film were determined, and the influence of material ratio [...] Read more.

In this study, layer-by-layer assembly was performed to prepare sodium alginate (SA) layer and walnut-peptide–chitosan (CS) bilayer composite films. Genipin was adopted to crosslink CS and walnut peptide. The properties of walnut peptide-CS-SA composite film were determined, and the influence of material ratio on the performance of composite film was explored. According to the results, the mechanical tensile property, oil absorption property, and water vapor barrier property of the composite film were improved with the presence of genipin. Moreover, the proportion of CS and walnut peptide had significant effects on color, transmittance, mechanical properties, barrier properties, and antioxidant properties of the composite films. Among them, the composite film containing 1% (w/v) CS, 1% (w/v) walnut peptide, and 0.01% (w/v) genipin showed the best performance, with a tensile strength of 3.65 MPa, elongation at break of 30.82%, water vapor permeability of 0.60 g·mm·m⁻²·h⁻¹·kPa⁻¹, oil absorption of 0.85%, and the three-phase electrochemistry of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging rate of 25.59%. Under this condition, the tensile property, barrier property, and oxidation resistance of the composite film are good, which can provide a good preservation effect for food, and has great application potential. Full article

(This article belongs to the Special Issue Rethinking Agri-Food and Marine Waste and Byproducts for Circular and Sustainable Bio-Based Food Packaging)

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12 pages, 2015 KiB

Open AccessArticle

Hydrophobic Starch-Based Films Using Potato Washing Slurries and Spent Frying Oil

by Sílvia Petronilho, André Oliveira, M. Rosário Domingues, Fernando M. Nunes, Manuel A. Coimbra and Idalina Gonçalves

Foods 2021, 10(12), 2897; https://doi.org/10.3390/foods10122897 - 23 Nov 2021

Cited by 13 | Viewed by 5338

Abstract

Starch is a promising candidate for preparing biodegradable films with useful gas barriers and thermoplastic capabilities. However, these materials are hydrophilic and brittle, thus limiting their application range. To overcome these drawbacks, it has been hypothesized that starch can be hydrophobized and plasticized [...] Read more.

Starch is a promising candidate for preparing biodegradable films with useful gas barriers and thermoplastic capabilities. However, these materials are hydrophilic and brittle, thus limiting their application range. To overcome these drawbacks, it has been hypothesized that starch can be hydrophobized and plasticized during the starch-based film production using a single-step approach and following transesterification principles. In this work, KOH powder and spent frying oil (SFO) were used as an alkaline catalyst and a source for triacylglycerides, respectively, to promote the modification of starch. Different ratios of SFO (w/w related to the dried starch weight) were tested. When compared to the neat films (without a catalyst and SFO), the incorporation of at least 15% SFO/KOH gave rise to transparent, hydrophobic (water contact angles of ca. 90

^{\circ}

), stretchable (ca. 20×), elastic (ca. 5×), and water tolerant starch-based films, contrary to the films produced without the catalyst. ATR-FTIR and ¹H NMR revealed structural differences among the produced films, suggesting that starch was modified with the SFO-derived fatty acids. Therefore, adding KOH during the potato starch/spent frying oil-based film’s production was determined to be a promising in situ strategy to develop starch-based materials with improved hydrophobicity and flexibility, while valorizing the potato chip industry’s byproducts. Full article

(This article belongs to the Special Issue Rethinking Agri-Food and Marine Waste and Byproducts for Circular and Sustainable Bio-Based Food Packaging)

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Review

Jump to: Research

43 pages, 2629 KiB

Open AccessReview

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

by Florencia Versino, Florencia Ortega, Yuliana Monroy, Sandra Rivero, Olivia Valeria López and María Alejandra García

Foods 2023, 12(5), 1057; https://doi.org/10.3390/foods12051057 - 2 Mar 2023

Cited by 115 | Viewed by 69328

Abstract

Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real [...] Read more.

Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Besides, changes in people’s lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability. Full article

(This article belongs to the Special Issue Rethinking Agri-Food and Marine Waste and Byproducts for Circular and Sustainable Bio-Based Food Packaging)

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