UV blocking edible films based on corn starch/moringa gum incorporated with pine cone extract for sustainable food packaging.

Corn starch (CS) is a good alternative to synthetic polymers due to its sustainability; nevertheless, because of its weak tensile strength, the matrix requires another polymer. Therefore, 0.5 % (w/v) moringa gum (MG) was added. The purpose of this study was to assess how pine cone extract (PCE) affected the physiochemical and mechanical properties of corn starch and moringa gum (CS/MG) films and their use as UV-blocking composites. The findings suggest that the PCE improved the elongation at break from 3.27 % to 35.2 % while greatly reducing the tensile strength. The hydrogen bonding between CS/MG and PCE was visible in the FTIR spectra. The XRD graph indicated that the films were amorphous. In comparison to CS/MG films, PCE-incorporated edible films demonstrated significant UV-blocking ability indicating their potential as sustainable packaging material for light-sensitive food products.

Recent advances in reinforced bioplastics for food packaging - A critical review.

Recently, diversifying the material, method, and application in food packaging has been massively developed to find more environment-friendly materials. However, the mechanical and barrier properties of the bioplastics are major hurdles to expansion in commercial realization. The compositional variation with the inclusion of different fillers could resolve the lacking performance of the bioplastic. This review summarizes the various reinforcement fillers and their effect on bioplastic development. In this review, we first discussed the status of bioplastics and their definition, advantages, and limitations regarding their performance in the food packaging application. Further, the overview of different fillers and development methods has been discussed thoroughly. The application of reinforced bioplastic for food packaging and its effect on food quality and shelf life are highlighted. The environmental issues, health concerns, and future perspectives of the reinforced bioplastic are also discussed at the end of the manuscript. Adding different fillers into the bioplastic improves physical, mechanical, barrier, and active properties, which render the required protective functions to replace conventional plastic for food packaging applications. Various fillers, such as natural and chemically synthesized, could be incorporated into the bioplastic, and their overall properties improve significantly for the food packaging application.

UV- shielding and antioxidant properties of chitosan film impregnated with Acacia catechu modified with calcium carbonate for food packaging.

Acacia catechu contains polyphenolic compounds such as catechin and tannins, which exhibit antioxidant and antimicrobial properties that have the potential to be used in food packaging applications. In this study, chitosan-based (CH) antioxidant films were developed with the incorporation of calcium carbonate (CC) and Acacia catechu (CT). The films were fabricated by the solvent-casting method, and the effects of the different concentrations of Acacia catechu were analyzed. The physicomechanical, antioxidant, and UV shielding properties of the films were determined. The addition of Acacia catechu and calcium carbonate has significantly increased the tensile from 2.30 MPa to 4.95 MPa, respectively, for neat CH and CH/CC/CT-4 film. At the same time, there is a reduction in the elongation at break from 26.75 % in neat CH film to 12.11 % in CH/CC/CT-4 film. The CH/CC/CT-4 film has shown the highest ferric-reducing antioxidant power (FRAP) of 0.440 mg Trolox/g dried weight of the film and 2,2 diphenyl picrylhydrazyl (DPPH) radical scavenging activity of 93.05 %. The UV transmittance of CH/CC/CT-4 film was 0.46 %, the lowest compared to the rest of the fabricated films. These active properties depict that CH/CC/CT-4 film has the potential to be utilized for the packaging of light and oxygen-sensitive food products.

Recent Advances in the Carotenoids Added to Food Packaging Films: A Review.

Food spoilage is one of the key concerns in the food industry. One approach is the improvement of the shelf life of the food by introducing active packaging, and another is intelligent packaging. Detecting packed food spoilage in real-time is key to stopping outbreaks caused by food-borne diseases. Using active materials in packaging can improve shelf life, while the nonharmful color indicator can be useful to trace the quality of the food through simple color detection. Recently, bio-derived active and intelligent packaging has gained a lot of interest from researchers and consumers. For this, the biopolymers and the bioactive natural ingredient are used as indicators to fabricate active packaging material and color-changing sensors that can improve the shelf life and detect the freshness of food in real-time, respectively. Among natural bioactive components, carotenoids are known for their good antimicrobial, antioxidant, and pH-responsive color-indicating properties. Carotenoids are rich in fruits and vegetables and fat-soluble pigments. Including carotenoids in the packaging system improves the film's physical and functional performance. The recent progress on carotenoid pigment-based packaging (active and intelligent) is discussed in this review. The sources and biological activity of the carotenoids are briefly discussed, and then the fabrication and application of carotenoid-activated packaging film are reviewed. The carotenoids-based packaging film can enhance packaged food's shelf life and indicate the freshness of meat and vegetables in real-time. Therefore, incorporating carotenoid-based pigment into the polymer matrix could be promising for developing novel packaging materials.

Halloysite Nanotube as a Functional Material for Active Food Packaging Application: A Review.

Halloysite nanotubes (HNTs) are naturally occurring nanomaterials with a tubular shape and high aspect ratio, a promising functional additive for active food packaging applications. HNTs have been shown to possess unique properties such as high surface area, thermal stability, and biocompatibility, making them attractive for active food packaging materials. This review summarizes recent research on the use of HNTs as functional additives in active food packaging applications, including antimicrobial packaging, ethylene scavenging packaging, moisture, and gas barrier packaging. The potential benefits and challenges associated with the incorporation of HNTs into food packaging materials are discussed. The various modification methods, such as the physical, chemical, biological, and electrostatic methods, along with their impact on the properties of HNTs, are discussed. The advantages and challenges associated with each modification approach are also evaluated. Overall, the modification of HNTs has opened new possibilities for the development of advanced packaging materials with improved performance for various functional food packaging materials with enhanced properties and extended shelf life.

Lignocellulose nanofibrils/guar gum-based ethylene scavenging composite film integrated with zeolitic imidazolate framework-8 for food packaging.

Ethylene, a ripening hormone, is critical in limiting the shelf life of fresh produce, specifically climacteric fruits and vegetables. A simple and benign fabrication approach is used to transform sugarcane bagasse, an agro-industrial waste into lignocellulosic nanofibrils (LCNF). In this investigation, biodegradable film was fabricated using LCNF (extracted from sugarcane bagasse) and guar gum (GG) which was reinforced with zeolitic imidazolate framework (ZIF)-8/zeolite. The LCNF/GG film not only acts as a biodegradable matrix to hold the ZIF-8/zeolite composite, but also possesses ethylene scavenging, antioxidant, and UV-blocking properties. The characterization results suggested that pure LCNF showed antioxidant activity of around 69.55 %. The LCNF/GG/MOF-4 film has shown lowest UV-transmittance (5.06 %) and highest ethylene scavenging capacity (40.2 %) among all the samples. After 6 days of storage at 25 ± 2 °C, packaged control bananas samples underwent significant degradation. In contrast, a banana package consisting of LCNF/GG/MOF-4 film maintained their high quality in terms of colour. Fabricated novel biodegradable film has potential application prospects for being used in prolonging the shelf life of fresh produce.

UV-blocking biodegradable film based on flaxseed mucilage/pectin impregnated with titanium dioxide and calcium chloride for food packaging applications.

A UV blocking and potentially biodegradable composite films are fabricated from flax seed mucilage and pectin with different concentrations of titanium dioxide (TiO2) and crosslinked with calcium chloride (CaCl2). This study aimed to evaluate the physical, surface, and optical properties including color, potential biodegradability, and absorption kinetics of the developed film. From the observations made, addition of 5 wt% TiO2 enhanced UV barrier property with a total color change (ΔE) of 23.441 ± 0.54 and increased its crystallinity to 54.1 % from 43.6 %. Crosslinking agent and TiO2 resulted in a prolonged period of biodegradation of >21 days when compared to neat film. Also, swelling index of crosslinked film was reduced by 3 times of non-crosslinked films. Surface of the developed films has no cracks and agglomerates as observed from scanning electron microscope. Moisture absorption kinetic study reveals that all the films have best-fit data following a pseudo-second-order kinetic model with a correlation coefficient ≥0.99 and the rate was controlled by inter-particle diffusion. The film with 1 wt% TiO2 and 5 wt% CaCl2 showed the lowest rate constants (k1) of 0.27 and (k2) of 0.029. The results suggest that this film can be potentially used in food packaging as a UV-blocking layer with potential biodegradability and good moisture resistance as compared to pure flax seed mucilage or pectin films.

Advanced food packaging systems for space exploration missions.

Since the advent of space exploration missions, various space agencies have been working to improve the quality of food and nutrition for crew members. Food processing, preservation, and packaging have evolved with the advancement of technology. Most of the food available on earth can be consumed in space by changing its form. Shelf life and food acceptability can be enhanced by using suitable packaging materials. Here we review space food, which has been categorized into bite-size food, rehydratable food, thermostabilized food, intermediate moisture food, and irradiated food. Additionally, packaging materials and different packaging forms for space food are reviewed. Finally, the review highlights the challenges in space food packaging and food packaging trends of the Defence research and development organization (DRDO), the Japan aerospace exploration agency (JAXA), and the National aeronautics and space administration (NASA).

Bio-based materials for barrier coatings on paper packaging.

Research into alternative packaging materials is becoming more and more popular as a result of growing eco-friendly concerns regarding the usage of some petroleum-based polymeric packaging materials and coatings, as well as growing buyer demands for products with nutritious quality and extended shelf lives. Barrier coatings made of naturally renewable biopolymers can be applied to paper packing materials. These biopolymer coatings have the potential to replace the current synthetic paper and paperboard coatings, are strong oxygen and oil barriers, and may prevent the unintended moisture transfer in food goods. An appealing method of controlling the growth and spread of microorganisms in food packaging is the integration of antimicrobial compounds into coatings to create active/functional paper-based packaging materials. Here, in this review of the oxygen/moisture barrier, mechanical, and other characteristics of paper coated with bio-based materials. Examples are used to discuss the current and future uses of bio-based material coatings on paper packaging materials to improve barrier performance.

Antimicrobial packaging film from cactus (Cylindropuntia fulgida) mucilage and gelatine.

Gelatine is an excellent substitute for biodegradable packaging materials; nevertheless, it is necessary to mix it with other polymers due to its poor mechanical and high hydrophilicity. In the present study, we used Cylindropuntia fulgida mucilage (CF) as main constituent and gelatine (GTN). The Euphorbia caducifolia extract (ECE) was incorporated in concentrations of 0, 1, 5, 10, 20 %, and its influence on the film's morphological, thermal, mechanical, and water vapor barrier properties was assessed. The surface of fabricated CF/GTN/ECE biocomposite films was more homogeneous and smoother with the high concentration of in ECE. The elongation at break improved from 2 to 60.59 %, and WVP enhanced from 3.34 to 2.59 10-4 g mm/mm2 day kPa and highest antimicrobial activity of 3.62 ± 0.71 Log CFU g-1 when CF/GTN was incorporated with 20 % ECE. Incorporating CF and ECE 10 to 20 % makes these films a good substitute for the packaging of food products.

Package design as a branding tool in the cosmetic industry: consumers' perception vs. reality.

The product packaging plays a crucial role in attracting consumers, persuading them to buy the product, and serving as a vehicle for brand communication. Around 73% of purchasing decisions are made at the point of sale. An enhanced appeal and attractiveness of the product make the selection process easier for consumers. Design and marketing are two major areas that are inextricably linked to each other. Good design distinguishes brands and makes products stand out from the crowd, instilling a certain perception in consumers' minds. Brands that meet the criteria for creating a lasting impression may dominate the market on a global scale in reality. The consumer must perceive the quality that the brand has built into the package, which may be accomplished through various design elements. Colour, shape, images, material, and package convenience are all important design elements in cosmetic branding. These elements are combined well together in a design, but there is a lack of a holistic approach in the design elements that are in line with the consumers' perspective. These aspects are highlighted in the review paper, which also looks at the importance of product packaging in cosmetics branding, and tries to highlight a few ways in which brands can minimize the gap between desired brand message and consumer perception about the brand.

Guar gum/carboxymethyl cellulose based antioxidant film incorporated with halloysite nanotubes and litchi shell waste extract for active packaging.

The incorporation of bioactive extract from the food waste into biopolymers is a promising green approach to fabricate active films with antioxidant activity for food packaging. The present study developed bioactive antioxidant films based on guar gum/carboxymethyl cellulose incorporated with halloysite-nanotubes (HNT) and litchi shell extract (LSE). The effects of combining HNT and LSE on the physical, mechanical, and antioxidant properties of the films were analyzed. The results showed LSE caused a reduction in tensile strength; however, the elongation at break substantially improved from 29.93 to 62.12%. FTIR revealed covalent interaction and hydrogen bonding between guar gum/carboxymethyl cellulose and LSE. The XRD and SEM study confirmed interactions among the polymer matrix and LSE compounds. The addition of LSE to guar gum/carboxymethyl cellulose films notably increased the UV-light barrier properties. Moreover, the antioxidant activity of all GCH/LSE substantially improved from 9.46 to 91.52%, more than a ten-fold increase compared to composite neat GCH film. Finally, the oxidative stability of roasted peanuts packed in fabricated GCH/LSE sachets improved after 8 days. Guar gum/carboxymethyl cellulose containing LSE as an antioxidant agent could be applied as food packaging for low water activity oxygen-sensitive food.

Metal-organic frameworks for active food packaging. A review.

Food wastage is a major concern for sustainable health and agriculture. To reduce food waste, classical preservation techniques such as drying, pasteurization, freeze-drying, fermentation, and microwave are available. Nonetheless, these techniques display shortcomings such as alteration of food and taste. Such shortcomings may be solved by active food packaging, which involves the incorporation of active agents into the packaging material. Recently, metal-organic frameworks, a class of porous hybrid supramolecular materials, have been developed as an active agent to extend food shelf life and maintain safety. Here, we review metal-organic frameworks in active packaging as oxygen scavengers, antimicrobials, moisture absorbers, and ethylene scavengers. We present methods of incorporation of metal-organic frameworks into packaging materials and their applications.

Development and characterization of PVA-starch incorporated with coconut shell extract and sepiolite clay as an antioxidant film for active food packaging applications.

An active antioxidant film was fabricated by using polyvinyl alcohol (PVA) and corn starch (ST) and incorporated with and 3, 5, 10, and 20% (v/v) coconut shell extract (CSE) and sepiolite clay (SP) for the first time. The microstructure and physical properties of prepared films were characterized and examined. The addition of sepiolite clay to PVA improved the elongation break 15.57 to 69.24%, and water vapor permeability increased with the addition of CSE. In addition to CSE to films, the antioxidant activity properties of the films were enhanced up to 80%. Further, increasing the amount of CSE slightly affected the color of the active films. The thermal properties of films were enhanced with the addition of CSE and SP. The dispersion of SP in the PVA matrix was affected by an increase in CSE concentration in the PVA matrix. Remarkably, PVA-ST film-based sachets successfully improved the oxidative stability of packaged soybean oil. Our results suggest PVA-ST film containing CSE and sepiolite clay can be utilized as a novel antioxidant packaging material in the food processing industry.

Pineapple peel extract incorporated poly(vinyl alcohol)-corn starch film for active food packaging: Preparation, characterization and antioxidant activity.

This research study explores the fabrication of polyvinyl alcohol (PVOH) and corn starch (ST) with pineapple peel extract (PPE) as a natural antioxidant agent, which is an abundant by-product from the food processing industry via casting method. The effects of PPEs concentration (5%, 10%, 15%, and 20%) on the antioxidant capacity, optical, thermal, mechanical, barrier properties, and changes in PVOH-starch molecular structure of PVOH/ST films were investigated. The results revealed that with the increasing concertation of PPEs, prepared films' thickness and water vapor permeability slightly increased. Elongation at break of PVOH/ST films was also enhanced with PPEs concentration. All PPEs incorporated films exhibited enhanced thermal stability as the degradation occurred above 300 °C. The addition of PPE to PVOH/ST films remarkably increased the antioxidant properties. Finally, prepared PVOH/ST/PPE films demonstrated to be a capable material for developing active biodegradable packaging material due to its proven antioxidant activity and mechanical property, which can be helpful in the packaging of food products that gets spoiled due to oxidation reactions.

Advanced packaging for distribution and storage of COVID-19 vaccines: a review.

The outbreak of the coronavirus disease 2019 global pandemic (COVID-19) has affected billions of lives, posing critical challenges to the healthcare system, vaccine manufacturers, packaging scientists, and daily public activity. Biotechnological advances have allowed to create rapidly vaccines, yet the success of an efficient immunization mainly depends on the safe and timely delivery of vaccines. In particular, packaging plays a crucial role in protecting, preserving, transporting, and distributing vaccines. Here, we review advanced packaging for distribution and storage of COVID-19 vaccines, with focus on innovative hybrid packaging materials, cyclic olefin polymers with nanolayer glass, and vials for vaccines. We present vaccine packaging, auto-disable syringes, stoppers, and closures. We discuss the chronology of the packaging system, and the labeling of the vaccine packages, with emphasis on bar codes, quick response codes, vaccine vial monitors, anti-counterfeiting and traceability measures.

Nanoporous Sodium Carboxymethyl Cellulose-g-poly (Sodium Acrylate)/FeCl3 Hydrogel Beads: Synthesis and Characterization.

Novel sodium carboxymethyl cellulose-g-poly (sodium acrylate)/Ferric chloride (CMC-g-PNaA/FeCl3) nanoporous hydrogel beads were prepared based on the ionic cross-linking between CMC-g-PNaA and FeCl3. The structure of CMC and CMC-g-PNaA were elucidated by Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) spectroscopy, and the elemental composition was analyzed by energy dispersive X-ray analysis (EDX). The physicochemical properties of the CMC-g-PNaA/FeCl3 hydrogel beads were analyzed by X-ray diffraction (XRD), scanning electron microscopy (SEM), atomic force microscopy (AFM) and thermogravimetric analysis (TGA). The swelling percentage of hydrogel beads was studied at different time periods. The obtained CMC-g-PNaA/FeCl3 hydrogel beads exhibited a higher nanoporous morphology than those of CMC-g-PNaA and CMC beads. Furthermore, an AFM image of the CMC-g-PNaA/FeCl3 beads shows granule type topology. Compared to the CMC-g-PNaA (189 °C), CMC-g-PNaA/FeCl3 hydrogel beads exhibited improvement in thermal stability (199 °C). Furthermore, CMC-g-PNaA/FeCl3 hydrogel beads depicted a higher swelling percentage capacity of around 1452%, as compared to CMC-g-PNaA (1096%). Moreover, this strategy with preliminary results could be useful for the development of polysaccharide-based hybrid hydrogel beads for various potential applications.

Antimicrobial and antioxidant properties of polyvinyl alcohol bio composite films containing seaweed extracted cellulose nano-crystal and basil leaves extract.

Polyvinyl alcohol (PVA) films containing seaweed extracted cellulose nanocrystal (CNC) (5% w/v) and 5, 10, and 20% (w/v) basil leaves extract (BE) were prepared using the solvent casting method, and their physical properties, and antimicrobial and antioxidant activity were analyzed. The addition of 5% (w/v) CNC to PVA improved the tensile strength and water vapor permeability. Addition of BE to film the antioxidant activity and antimicrobial properties of the films were enhanced. Further, increasing the amount of BE slightly affected the color of the bio-nanocomposites. The thermal stability of films was improved with addition of CNC. Due to functional groups and linkage properties of the CNC surface and macromolecular chains of the PVA were responsible for improvement of the interfacial interactions between the CNC and PVA. The dispersion of CNC in PVA were affected with increase in the amount of BE in PVA. This study showed the benefits of the incorporation of CNC and BE into PVA films and the potential for their use as active packaging material for food.

Microwave-assisted step reduced extraction of seaweed (Gelidiella aceroso) cellulose nanocrystals.

In the present work, cellulose nanocrystals were isolated from seaweed by microwave-assisted alkali treatment, bleaching, and an acid hydrolysis process. Microwave-assisted alkali treatment reduces the heating time and eliminates the traditional dewaxing process. This is different from the commonly adopted procedure for cellulose nanocrystal (CNC) synthesis, in which CNC synthesis generally follows the dewaxing process. Further, samples obtained after each stage of treatment were characterized and final samples were freeze-dried for further characterization. TEM results revealed that isolated CNCs had a 32nm average diameter and an average length of 408nm. FTIR and XRD data showed that after each stage of chemical treatment, no cellulosic components were removed. The adopted method is faster than the previous traditional method used for isolation of CNCs from seaweed fibers.

A new pyrogallol coated oxygen scavenging film and their effect on oxidative stability of soybean oil under different storage conditions.

The current study investigates the oxidative stability of soybean oil packaged with an oxygen scavenging film prepared by pyrogallol coating with concentrations of 5, 10, and 20% at 5, 23, and 60 °C and 95 ± 2% RH respectively. The oil stability was evaluated in terms of peroxide, thiobarbituric acid, and p-anisidine then compared with oil packed without the oxygen scavenging film. The results showed that the LDPE/PG 10 and 20% were efficient in the stabilization of soybean oil, even at high temperature. Peroxide, Thiobarbituric acid, and p-anisidine values, the oil samples packed with LDPE/PG films delayed the oil oxidation. The synergetic effect of LDPE/PG films, which can scavenge oxygen from the packaged product thereby slowing the oxidation of fats, was established in the study. The present study confirmed that active packaging could be introduced as a worthy replacement for direct addition of artificial antioxidants to the soybean oil.