Packaging material has an important role in extending the shelf-life of fruits. This study investigated the effectiveness of cellulose nanocrystals (CNCs) derived from Kudzu (Pueraria montana) vine ...to reinforce to starch-based films. In addition, the essential oil was incorporated into these nanocomposite films to evaluate further improvement in film properties and applications. Different packaging materials, including the pearl millet starch (PMS), PMS reinforced with Kudzu CNCs, and PMS reinforced with Kudzu CNCs stabilized pickering emulsion containing clove bud oil (CBO), was used to develop biodegradable nanocomposite films. The films were investigated for their thermal, morphological, mechanical, and barrier properties. In addition, the films were used as packaging material to improve the shelf life of the grapes for 15 days at 5 °C. PMS films reinforced with Kudzu CNCs stabilized pickering emulsion of CBO were most effective in extending the shelf life of red grapes up to 15 days at 5 °C by maintaining the weight, firmness, and soluble solids in grapes for a longer duration during storage. The study suggests that PMS + Kudzu CNCs + EO films have the potential for commercial packaging of fruits during short storage periods without adversely affecting their quality and sensory attributes.
Plastic-based food packaging is generating a serious environmental problem by accumulating large amounts of plastic in the surroundings. Ecological and health concerns are driving research efforts ...for developing biodegradable films. There are few alternatives that could reduce the environmental impact; one of them is to substitute petroleum-based plastic with starch-based film. Starch has remarkable properties, including biodegradability, sustainability, abundancy, and capable of being modified or blended with other polymers. However, low mechanical strength and low water resistance restrict its application in food packaging. Nanocellulose isolated from lignocellulosic fibers has attracted tremendous interest in the field of science due to high crystallinity and mechanical strength, unique morphology along with abundancy, renewability, and biodegradability. Therefore, nano cellulose as a reinforcer proved to be a good option for fabricating biocomposites for food packaging. The current review will give a critical snapshot of the potential application of nanocellulose in food packaging and discuss new challenges and opportunities for starch biocomposites enriched with nano cellulose.
•Starch is a biodegradable, sustainable, abundant, and lost-cost polymer that can be used to produce bio composite films•Nanocellulose incorporated starch films exhibit better barrier and mechanical properties.•The first review to give a critical snapshot of the properties of starch films reinforced nanocellulose.•This review paves the route for producing starch films with nano-cellulose with the best performance.
Summary
Fruits/vegetables are perishable, and physical damage, moisture loss, metabolic changes and post‐harvest microbial deterioration are the main reasons for the quality loss and short ...shelf‐life. To address this issue, starch‐based packaging films always have been the subject of ongoing interest. The current review examines the advances in starch‐based materials, covering basic and applied research. The shelf‐life of foods can be increased by using starch‐based films with antimicrobial, antioxidant, ultraviolet resistance, oxygen and moisture barrier and pH‐reactive qualities as packaging materials. Various composites have been designed to address the shortcomings of pure starch‐based materials, including moisture sensitivity and inferior tensile qualities inherent in natural polymers. Practically, the development of entirely biodegradable starch‐based polymers is sensitive to the integration of any additives. The main challenge in commercialising starch‐based biodegradable packaging film is the structural changes in starch complex molecules that have a considerable impact on the functional qualities of films. This review also highlights using native, modified, nano‐composite and antimicrobial starch‐based films to enhance the shelf‐life and qualities of fresh produce.
An overview of starch films to extend shelf life of fruits/vegetable.
ABSTRACTThe industrial food applications of native starches are limited due to their limited resistance to shear, susceptibility to thermal decomposition, and high tendency for retrogradation. ...Cross-linking of starches adds intra and inter-molecular bonds at various locations in the starch molecule that result in the stability of the granule and enhance functional attributes. This process involves the use of various cross-linking agents such as sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), epichlorohydrin (EPI), phosphorus chloride (POCl3), and citric acid, etc., to introduce covalent or non-covalent linkages between starch molecules. Cross-linked starch exhibits improved resistance to retrogradation, enhanced freeze-thaw stability, and increased stability during cooking, shearing, and processing, such as high or low temperatures and pH. This review paper offers an overview of cross-linking modifications, emphasizing their importance in addressing native starch limitations. It underscores the significance of selecting appropriate cross-linking agents to customize starch properties for specific applications. Furthermore, the paper discusses the properties and applications of cross-linked starches and delves into regulatory considerations regarding their use. Regulatory consideration for cross-linked starches has also been discussed. Cross-linking modifications offer a promising avenue to unlock the full potential of starch and expand its utility across a wide range of applications.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
Native starches are modified to overcome the shortcoming, including retrogradation, syneresis, and low water-holding potential, which limit their industrial applications. The enzymatic modification ...includes designing a starch with a new structure. The molecular mass, branch chain-length distribution, and amylose/amylopectin ratio can be altered by enzymatic reactions when the enzymes react with gelatinized starch. The enzymatic modification directly affects the properties of the modified starch, including in freeze-thaw stability of gels and retardation of retrogradation during storage. Various enzymatic modifications of starch have been attempted for novel applications to the food industry as food ingredients, the enhancement of product quality, and the improvement of the efficiency of food processing. This review article addresses the key enzymes used for starch modifications, their mechanism of action, functionality and discusses new challenges and opportunities for effective modification. Also, the current review will give a critical snapshot of the applications for starch modifications in food industries.
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Seaweed nanocomposite films were manufactured with brown seaweeds, kombu (Laminaria japonica) and sargassum (Sargassum natans). With the supernatant obtained after the acid-base pretreatment, a ...film-forming solution was prepared and seaweed biopolymer film formed using a cast-evaporating method. Additionally, cellulose nanocrystals (CNCs) were isolated from the residues of the film formulation process and were applied to seaweed biopolymer film. As a result, seaweed nanocomposite films were developed. Their physicochemical properties were investigated to determine viability as a packaging substrate. Kombu film was visible as a dark brown and sargassum film appeared light brown in color. The addition of CNCs did not affect the color of films. The morphological observation revealed the addition of CNCs could fill the void space including holes and fractures. FTIR spectra indicated hydrogen bonding was increased and XRD results showed higher crystallinity after the addition of the CNCs. The addition of CNCs into the film led to improving not only the physical properties such as thickness, moisture content, and water solubility, but also mechanical properties. Similarly, barrier properties to water, oxygen, and light were reinforced. It was found that CNCs also enhanced thermal properties in TGA and DSC tests. Total phenolic contents, DPPH radical scavenging effect, and reducing power assay indicated that kombu film showed higher antioxidant properties than sargassum film and not related to the CNCs addition. Results from this experiment indicate novel seaweed nanocomposite biopolymer films developed from brown seaweeds could be further developed for packaging applications such as food films used for preservation.
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•Seaweed biopolymer film was developed from two different brown seaweeds.•Cellulose nanocrystals (CNCs) were isolated from two different brown seaweeds.•Seaweed nanocomposite film was developed with seaweed film reinforced with CNCs.•Physicochemical, barrier, thermal, and antioxidant properties were investigated.•The addition of CNCs to the seaweed biopolymer film improved the overall properties.
Retort processing is a food preservation technique to address the challenge posed by Clostridium botulinum for commercial sterility of a food product to get microbiologically safe and stable products ...by heating. This review aims to explore the journey of retort processing, starting from its early use in single‐batch canned foods and progressing to its contemporary applications with different types of containers and heating mediums. Additionally, it will delve into the adaptability of retort equipment, including its ability to operate in stationary and various agitation states, as well as its flexibility in processing speed for both single‐batch and continuous operations.
This review aims to explore the journey of retort processing, starting from its early use in single‐batch canned foods and progressing to its contemporary applications with different types of containers and heating mediums. Additionally, it will delve into the adaptability of retort equipment, including its ability to operate in stationary and various agitation states, as well as its flexibility in processing speed for both single‐batch and continuous operations.
Cellulose nanocrystals (CNCs) were successfully isolated from marine biomass of brown, red, and green seaweeds by a four step process of de-polymerization, bleaching, acid hydrolysis, and mechanical ...dispersion. Chemical composition, yield, and density were determined for each seaweed group and compared to other cellulose sources. Morphological analysis was performed by transmission electronic microscopy (TEM) and showed that CNCs from seaweed showed rod shape particles 21–248 nm length and 4.8–41 nm width. The obtained aspect ratio was varied from 2.5 to 15. Fourier transform infrared spectroscopy (FTIR) analysis was performed to investigate chemical structure of CNCs from seaweeds, which revealed obtained crystalline cellulosic from the extraction process. X-ray diffraction (XRD) data showed the main crystalline structure of CNCs was cellulose I in all cases. The crystalline index increased about 21.5% going from cellulose to CNCs. The thermal properties of untreated seaweeds, extracted cellulose, and CNCs were compared by thermogravimetric analysis (TGA). The onset thermal decomposition (Ton) increased in all cases and weight loss changes significantly decreased during the extraction process except Sargassum fluitans, indicating the thermal stability of CNCs.
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•Cellulose nanocrystals were isolated from brown, red, and green seaweeds.•De-polymerization, bleaching, acid hydrolysis, and mechanical dispersion was used.•Morphological properties were investigated through transmission electron microscopy.•Amorphous rons were effectively removed through the isolating process.•Cellulose nanocrystals showed high crystallinity and thermal stability.
•This is the first review addressing techno-functional properties of litchi seed starch.•Physico-chemical, morphological and thermal properties of litchi seed starch is comprehensively ...reviewed.•Modifications for improved functionality of litchi seed starch are highlighted in review.•Application of functionalised litchi seed starch for industrial application is outlined in the review.
Litchi (Litchi chinensis) seeds are discerned as the primary waste by-products produced after processing of litchi fruit into beverages, jellies, wine, and squash. These seeds are a rich source of complex polysaccharides, out of with 40% are constituted by starch. This starch exhibits certain unique functional and structural properties which are ascribed to its low amylose and high amylopectin content. These distinct functional food properties include (swelling power, water holding capacity, solubility) and micromeritic properties (Hausner's ratio, Carr's index, and angle of repose). These properties ascertain their application both in food (thickener, edible packaging, functional ingredient) and non-food (excipient in pharmaceutical products, targeted drug delivery) products. Utilization of starch from litchi seed can improve the economic feasibility of litchi processing industry and also help in preventing the waste accumulation and environmental pollution. This review article explores the litchi seed starch isolation, its structure, functional properties and diversified novel applications.
The potential use of agro-waste in food packaging applications is receiving remarkable attention due to its sustainable approach and biodegradable properties. As typical lignocellulosic biomass, rice ...straw (RS) is widely produced but is usually abandoned and burned, causing tremendous environmental concerns. The exploration of using RS as the source of biodegradable packaging materials is promising for economically converting this agricultural waste into packaging material, thereby providing a considerable solution for RS disposal and an alternative solution to synthetic plastic waste. Polymers have been infused with nanoparticles, fibers, and whiskers, along with plasticizers and cross-linkers, and fillers like nanoparticles and fibers. They have also been blended with natural extracts, essential oils, and other synthetic and natural polymers to improve RS properties. There is still much research to be done before this biopolymer can be applied at an industrial level in food packaging. In this respect, RS can be valued for packaging to add value to these underutilized residues. This review article focuses on the extraction methods and functionality of cellulose fibers and their nanostructured forms from RS and their utilization in packaging applications.
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•Valorization of rice straw (RS) is a sustainable approach to utilizing agricultural waste.•Various techniques of extracting cellulose and nanocellulose from RS to fabricate biocomposites are addressed.•Functionality of RS cellulose and its derivatives has been discussed.•RS-based packaging application has been outlined.
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