A review on nanomaterials and nanohybrids based bio-nanocomposites for food packaging

With an increasing demand for a novel, eco-friendly, high-performance packaging material “bio-nanocomposites” has attracted great attention in recent years. The review article aims at to evaluating recent innovation in bio-nanocomposites for food packaging applications. The current trends and research over the last three years of the various bio-nanocomposites including inorganic, organic nanomaterials, and nanohybrids, which are suitable as food packaging materials due to their advanced properties such as high mechanical, thermal, barrier, antimicrobial, and antioxidant are described in detail. In addition, the legislation, migration studies, and SWOT analysis on bio-nanocomposite film have been discussed. It has been observed that the multifunctional properties of the bio-nanocomposite materials, has the potential to improve the quality and safety of the food together with no /or fewer negative impact on the environment. However, more studies need to be performed on bionanocomposite materials to determine the migration levels and formulate relevant legislation

Cold Plasma Technology in Food Packaging

Cold plasma (CP) is an effective strategy to alter the limitations of biopolymer materials for food packaging applications. Biopolymers such as polysaccharides and proteins are known to be sustainable materials with excellent film-forming properties. Bio-based films can be used as an alternative to traditional plastic packaging. There are limitations to biopolymer packaging materials such as hydrophobicity, poor barrier, and thermos-mechanical properties. For this reason, biopolymers must be modified to create a packaging material with the desired applicability. CP is an effective method to enhance the functionality and interfacial features of biopolymers. It etches the film surface allowing for better adhesion between various polymer layers while also improving ink printability. CP facilitates adhesion between two or more hydrophobic materials, resulting in significantly better water vapour permeability (WVP) properties. The sputtering of ionic species by CP results in cross-linkage reactions which improve the mechanical properties of films (tensile strength (TS) and elongation at break (EAB)). Cross-linkage reactions are reported to be responsible for the improved thermal stability of CP-treated biopolymers. CP treatment is known to decrease oxygen permeability (OP) in protein-based biopolymers. CP can also enable the blending of polymers with specific antimicrobial substances to develop active packaging materials. In this review article, we have presented an overview of the recent advancements of CP in the food packaging application. Furthermore, the influence of CP on the properties of packaging materials, and recent advancements in the modification of polymeric food packaging materials have been discussed

Clove essential oil and nanoclays-based active food packaging

Active food packaging materials enhance the shelf-life of food products while reducing food waste. The current study aims to develop a biodegradable active food packaging material. The food packaging material was developed with the incorporation of clove essential oil, sodium alginate, gelatin, and nanoclay films were prepared. The influences of nanoclay and clove on the surface, optical, mechanical, chemical, barrier, and pH-indicating properties were studied. The lightness and yellowness increased by 1.06 folds and 3.34 folds when compared to clove (control), respectively. The UV barrier property 0.08±0.01nm in all films, while 8.37 folds reduction in transparency has been observed as compared to clove films. The tensile strength was reduced by 62.25% while elongation at break increased by 2.23 folds when compared to NC (control) film. The surface roughness increased with the addition of NC. The hydrophobicity of the films has increased up to 85.64. Water vapour permeability increased by 8.25% and oxygen permeability increased by 67.61%. Complete E. coli and S. aureus inhibition at 24 hours in all films containing clove. Thus, the developed packaging film can be used as an active food packaging material that enhances food shelf-life

Bio-Based Food Packaging Material for Intelligent Food Packaging Applications for Chicken Fillets

Bionanocomposite packaging is made up of bio- based materials that have high performance activity and are ecologically sustainable alternatives to packaging made of synthetic polymers. Intelligent packaging retains track of the state of the food and the environment in which it is stored, and communicates relevant changes to the consumer through visualization or other methods. The aim of this study was to develop a bionanocomposite intelligent packaging material by utilising sodium alginate, gelatin, nanoclay and curcumin. Sodium alginate, gelatin film incorporated with Curcumin (Cur), and Nanoclay (NC) in various concentrations (0% W/V, 0.5% W/V, 1% W/V and 1. 5% W/V) were prepared using the solvent casting method. The influences of nanoclay and curcumin on the optical, mechanical, physical, chemical, thermal, antibacterial and pH indicating properties were studied using a variety of techniques. All sample films were of high coloration and low transparency with a ΔE*\u3e 4. The thickness of all the film were around 0.08 mm and SA_Gel_Cur_1. 5%NC had the most effective UV barrier properties. The transparency of the films decreased and the UV barrier properties increased with the increasing NC concentrations. FTIR spectra of all samples were very similar, with no alterations to the control\u27s functional groups. SA_Gel_Cur_1.5%NC had the most favourable combined mechanical properties with the highest tensile strength (4.15 ± 0.22MPa), and elongation at break of (6.14 ± 0.39%). All the films are hydrophilic in nature with \u3c 90 contact angle. No films exhibited antibacterial properties against E. coli and S. aureus. Curcumin present at 0.3 W/V% was an effective pH changing indicator which changes from orange to red in alkaline conditions. When tested on chicken breast fillet the developed intelligent packaging film changed to red with the increasing storage time up to 15 days. The developed films had an effective UV barrier capability and pH indicating properties and therefore can be used as smart food packaging to improve the quality of and increase the shelf life of foods. Further, recommendations suggest introducing essential oils or other antimicrobial agents to the bionanocomposite to improve the antibacterial efficacy. Keywords: intelligent packaging, nanoclay, sodium alginate, gelatin, curcumi

Nanoclays and Curcumin based food packaging material for intelligent food packaging applications

Bionanocomposite packaging eco-friendly alternatives with enhanced characteristics. This study aimed to develop a bionanocomposite intelligent packaging. Sodium alginate, gelatin, Curcumin (Cur), glycerol, and Nanoclay (NC) films were prepared. The influences of nanoclay and curcumin on the surface, optical, mechanical, chemical, barrier, and pH-indicating properties were studied. The results showed that the lightness of films was reduced by 1.28 folds compared to NC (control) film, while the yellowness of films increased by 5.82 folds. Film transparency was reduced by 9.3 folds and a 3.46 folds increase in UV barrier properties was observed compared to NC (control) film. The highest tensile strength and elongation at break was observed was 38.63±0.93MPa and 3.89±0.69%. The hydrophobicity of films increased upto 87.36. N-H, C-O, and O-H covalent bonds are observed between biopolymers. The water vapour barrier and oxygen permeability increased by 8.95% and 93.06% respectively when compared to Curcumin (control). A colour change was observed from orange to red in alkaline conditions. The biodegradation study showed that all developed films biodegraded 100% within 1 month. The films had enhanced mechanical, barrier, and pH-indicating properties. Therefore, it can be used as a potential intelligent food packaging material to improve the quality of food products

Nanoclays‑containing bio‑based packaging materials: properties, applications, safety, and regulatory issues

Food packaging is an important concept for consumer satisfaction and the increased shelf life of food products. The introduction of novel food packaging materials has become an emerging trend in recent years, which could be mainly due to environmental pollution caused by plastic packaging and to reduce food waste. Recently, numerous studies have been carried out on nanoclays or nanolayered silicate to be used in packaging material development as reinforcing filler composites. Different types of nanoclays have been used as food packaging materials, while montmorillonite (MMT), halloysite, bentonite (BT), Cloisite, and organically modified nanoclays have become of great interest. The incorporation of nanoclays into the packaging matrix improves the mechanical and barrier properties and at the same time prolongs the biodegradation of the packaging material. The purpose of this article is to examine the development of nanoclay-based food packaging materials. The review article highlights the current state of research on bio-based polymers with nanoclay for food packaging. In addition, the report analyses the mechanical, barrier, and antibacterial characteristics of nanoclay-based food packaging materials. Finally, it discusses the migration of nanoclays, toxicity levels, and the legislation associated with the application of nanoclays

Biodegradable Active Bio-nanocomposite Film for the Enhanced Shelf life of Tomatoes

The increased environmental pollution has led to finding sustainable solutions for non-renewable plastic-based food packaging materials. Thus, the use of biomaterial-based packaging material has become an immense trend. This work aims at developing an antimicrobial biodegradable chitosan-alginate bio-nano composite film with TiO2 nanoparticle (NPs) for food packaging applications. The film was developed by a solution casting method. The chemical, mechanical, thermal, barrier, antimicrobial, and biodegradable properties of the packaging films were evaluated. Packaging studies were performed for 15 days for cherry tomatoes. The designed packaging material had enhanced the mechanical properties with a significantly (p \u3c 0.05) higher tensile strength of 15.76 folds and 2 fold higher elongation at break. The UV barrier properties increased by 88.6%, while the film transparency decreased by 87.23%. Molecular interaction of N-H covalent bonds was observed between alginate and chitosan together with TiO2 NPs. The developed bio-nano composite film showed antimicrobial activity against foodborne pathogens E. coli, S. aureus, S. typhi, and L. monocytogene with a log reduction of 7.08, 7.28, 6.04 & 6.02 log CFU/ml respectively at 24 hours incubation period. The film was completely biodegraded and a weight loss of 89.06% was observed in bio-nanocomposite film during the 3 months. Shelf-life estimation of cherry tomato using developed packaging films showed an increase in the shelf-life up to 8 days with stable pH, total soluble solids, and weight with no bacterial growth when packaged with prepared film. Owing to their improved mechanical, UV barrier, antibacterial, and biodegradability, the prepared active bio-nano composite packaging films could be considered a potential candidate for fruit packaging

Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

Food contact materials (FCMs) are materials that come in contact with food products such as food packaging which play a significant role in the food quality and safety. Plastic, which is a major food packaging material, harms the eco-system, wildlife, and the environment. As a result, numerous researches have been in progress on alternative polymers, which has similar properties as plastic but is also environmentally friendly (biodegradable). In recent years, the utilization of seaweed polysaccharides has piqued interest due to its biodegradability, non-toxicity, antioxidant capabilities, and excellent film formation ability. However, it has a number of drawbacks such as low tensile strength, water solubility, and moderate antibacterial characteristics, among others. The addition of other biopolymers, nanoparticles, or natural active agents improves these features. In this review article, we have summarized the current state of seaweed polysaccharide research in active packaging, intelligent packaging, edible films, and coatings. It also highlights the physical, thermal, antioxidant, and other properties of these materials. Finally, the article discusses the relevant legislation as well as the field’s future prospects. Research shows that seaweeds polysaccharide looks promising as a sustainable food contact material, but there is always a potential for development to make it market feasible

Biodegradable Active Bio-nanocomposite Film for the Enhanced Shelf life of Tomatoes

The increased environmental pollution has led to finding sustainable solutions for non-renewable plastic-based food packaging materials. Thus, the use of biomaterial-based packaging material has become an immense trend. This work aims at developing an antimicrobial biodegradable chitosanalginate bio-nano composite film with TiO2 nanoparticle (NPs) for food packaging applications. The film was developed by a solution casting method. The chemical, mechanical, thermal, barrier, antimicrobial, and biodegradable properties of the packaging films were evaluated. Packaging studies were performed for 15 days for cherry tomatoes. The designed packaging material had enhanced the mechanical properties with a significantly (p \u3c 0.05) higher tensile strength of 15.76 folds and 2 fold higher elongation at break. The UV barrier properties increased by 88.6%, while the film transparency decreased by 87.23%. Molecular interaction of N-H covalent bonds was observed between alginate and chitosan together with TiO2 NPs. The developed bio-nano composite film showed antimicrobial activity against foodborne pathogens E. coli, S. aureus, S. typhi, and L. monocytogene with a log reduction of 7.08, 7.28, 6.04 & 6.02 log CFU/ml respectively at 24 hours incubation period. The film was completely biodegraded and a weight loss of 89.06% was observed in bio-nanocomposite film during the 3 months. Shelf-life estimation of cherry tomato using developed packaging films showed an increase in the shelf-life up to 8 days with stable pH, total soluble solids, and weight with no bacterial growth when packaged with prepared film. Owing to their improved mechanical, UV barrier, antibacterial, and biodegradability, the prepared active bio-nano composite packaging films could be considered a potential candidate for fruit packaging

Sodium Alginate, Nanoclay And Curcumin Based Food Packaging Material For Intelligent Food Packaging Applications

Bionanocomposite food packaging contains materials of biological origin which display high-performance activity when compared to biopolymers and are eco-friendly alternatives to conventional packaging materials. Intelligent packaging monitors the condition of the food or environment surrounding the food and communicates changes to the consumer. This study aimed to develop a bionanocomposite intelligent packaging material by utilising sodium alginate, nanoclay and curcumin. Sodium alginate (2 W/V% SA) film incorporated with 0.3 W/V% curcumin (Cur), glycerol, and nanoclay (NC) in various concentrations (0, 0.5, 1 and 2 W/V %) was prepared using the solvent casting method. The influences of nanoclay and curcumin on the optical, mechanical, physical, chemical, thermal, and pH sensing properties were studied. Results showed that the films were of high colouration and low transparency with a ΔE*\u3e 4 as compared to the control film. Among all the developed films, the SA_Cur_2%NC film was the thickest (0.072 ± 0.00mm) and showed the most effective UV barrier property. It has been observed that with the increasing NC concentrations, transparency of the films decreased while there was an enhancement in the UV barrier property. SA_Cur_1%NC had the highest mechanical properties with high tensile strength (14.68 ± 1.06 MPa), elongation at break (3.31 ± 0.62%) and Young’s modulus (0.93 ± 0.02MPa). When compared with the control film (SA_Cur_0%W/V NC) the tensile strength increased more than two folds. It has been observed that curcumin at 0.3 W/V% was an effective pH changing indicator which changes from orange to red in alkaline conditions. The developed film had an effective UV barrier property together with the enhanced mechanical properties and pH sensing ability and therefore can be used as smart packaging material. Further research is in the progress to incorporate the antimicrobial agent of the natural origin in the packaging film to bring antibacterial properties to the film