One-step synthesis of eco-friendly boiled rice starch blended polyvinyl alcohol bionanocomposite films decorated with in situ generated silver nanoparticles for food packaging purpose
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Abstract Global environmental concern, regarding the use of petroleum-based packaging materials, is encouraging researchers and industries in the search for packaging materials from natural biopolymers. Bioactive packaging is gaining more and more interest not only due to its environment friendly nature but also due to its potential to improve food quality and safety during packaging. Some of the shortcomings of biopolymers, such as weak mechanical and barrier properties can be significantly enhanced by the use of nanomaterials such as nanocellulose (NC). The use of NC can extend the food shelf life and can also improve the food quality as they can serve as carriers of some active substances, such as antioxidants and antimicrobials. The NC fiber-based composites have great potential in the preparation of cheap, lightweight, and very strong nanocomposites for food packaging. This review highlights the potential use and application of NC fiber-based nanocomposites and also the incorporation of bioactive agents in food packaging. Keywords: Packaging materialsnanocellulosebiodegradable filmsnanocompositesbioactive polymersbiopolymersessential oils ACKNOWLEDGMENTS We thank the Natural Sciences and Engineering Research Council of Canada (NSERC) and FP Innovation (Pointe-Claire, Canada) for their research support and funding.
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Nanotechnology has reached to almost every sector and amazed the world by offering various potential applications in these sectors. Since nanostructure materials have been known for their unique physical and chemical properties and enhanced performance, hence preferred over their macrostructure counterparts. Food industry is one of the areas in which nanotechnology has transformed the way of preserving, processing, testing and packaging of foods. Nanotechnology based advanced packaging has made it possible to transport food items safely without spoiling the taste, nutrition and quality. Moreover, it also prevents contamination and sustains mechanical, physiological, physical and chemical properties of food items. Various nanomaterials have been used in food packaging to provide improved, active, bio-based, and smart/intelligent packaging. Smart/intelligent packaging ensures food safety by detecting contamination, gases, moisture, temperature and other food parameters by means of sensors. On the other hand, bio-based packaging employs biodegradable and biocompatible packaging material in place of conventional plastic for the protection from any kind of food spoilage. Although, more efforts are needed to resolve cost and other property related issues of bio-based packaging materials. There are many studies available on nanopackaging such as improved, active and intelligent packaging but only a few have focused on bio-based packaging. Bio-based packaging is next generation packaging that encourages the use of natural polymers instead of conventional plastics. This paper summarizes different types of nanopackaging materials with special focus on bio-based packaging and unique features and attributes of improved, active and intelligent packaging. Recent advances in bio-based packaging and presumed risk of nanoparticle migration have also been discussed.
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Packaging has a significant role in the food supply chain and it is an integral part both of the food processes and the whole food supply chain. Active and intelligent food packaging is based on a deliberate interaction of the packaging with the food and/or its direct environment. Active packaging aims at extending shelf life or improving safety while maintaining quality. Intelligent packaging systems which monitor the condition of the packed food or its environment are progressing towards more cost-effective, convenient and integrated systems to provide innovative packaging solutions. Market growth is expected for active packaging with leading shares for moisture absorbers, oxygen scavengers and antimicrobial packaging. The market for intelligent packaging is also promising with strong gains for time-temperature indicator labels and advancements in the integration of intelligent concepts into packaging materials.
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As a bioactive extract from tea leaves, tea polyphenols (TP) are safe and natural. Its excellent antioxidant and antibacterial properties are increasingly regarded as a good additive for improving degradable food packaging film properties. This article comprehensively reviewed the functional properties of active films containing TP developed recently. The effects of TP addition to enhancing active food packaging films' performance, including thickness, water sensitivity, barrier properties, color, mechanical properties, antioxidant, antibacterial, and intelligent discoloration properties, were discussed. Besides, the practical applications in food preservation of active films containing TP are also discussed. This work concluded that the addition of TP could impart antioxidant and antibacterial properties to active packaging films and act as a crosslinking agent to improve other physical and chemical properties of the film, such as mechanical and barrier properties. However, the effect of TP on specific properties of the active packaging film is complex, and the appropriate TP concentration needs to be selected according to the type of film matrix and the interaction between the components. Notably, the addition of TP improved the efficiency of the active packaging film in food preservation applications, which accelerates the process of replacing the traditional plastic-based food packaging with active packaging film.
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Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a crucial role in the process of food quality, safety, and shelf-life extension. Possible interactions between food and packaging are important in what is concerning food quality and safety. This review tries to offer a picture of the most important types of active packaging emphasizing the controlled/target release antimicrobial and/or antioxidant packaging including system design, different methods of polymer matrix modification, and processing. The testing methods for the appreciation of the performance of active food packaging, as well as mechanisms and kinetics implied in active compounds release, are summarized. During the last years, many fast advancements in packaging technology appeared, including intelligent or smart packaging (IOSP), (i.e., time–temperature indicators (TTIs), gas indicators, radiofrequency identification (RFID), and others). Legislation is also discussed.
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