Green Coating Polymers in Meat Preservation

Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono-or mul-tilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin for-mation in fresh meat, thereby contributing to the final sensory attributes of the food and meat prod-ucts. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or syn-thesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and an-tioxidant properties for extending shelf-life. The interaction of the package with meat contact sur-faces and the advanced polymer composite sensors for meat toxicity detection are further consid-ered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products

Sustainable food packaging: An updated definition following a holistic approach

Food packaging solutions need to be redesigned to be more sustainable, but determining which solution is ‘more optimal’ is a very difficult task when considering the entire food product value chain. Previous papers paved the way toward a sustainable food packaging definition, but it is far from being commonly accepted or well usable in the broad food systems domain, which further results in uninformed choices for sustainable food packaging made by all stakeholders in the value chain: producers, distributors, practitioners and consumers. Therefore, this work aims first at giving a state-of-the-art overview of sustainable food packaging terms (38 similar terms were identified and grouped into four clusters: Sustainable, Circular, Bio and Other sustainable packaging) and definitions using systematic (narrative) review analysis and ‘controlled expert opinion feedback’ methodology. Second, it aims to offer an updated definition for sustainable food packaging, which is also specific to food packaging and be simple, coherent, easily understandable, and communicable to everybody. The applied holistic approach intends to include all aspects of the food-packaging unit, to consider food safety and packaging functionality, while taking into account different disciplines and challenges related to food packaging along the supply chain. Being a balancing act, a sustainable food packaging may not be a perfect solution, but contextual, suboptimal and in need of constant validation.info:eu-repo/semantics/publishedVersio

Sustainable food packaging: An updated definition following a holistic approach

publishedVersio

Polysaccharide-assisted rapid exfoliation of graphite platelets into high quality water-dispersible graphene sheets

High quality graphene has been obtained by polysaccharide-assisted ultrasonication in aqueous medium. This approach provides an economical, solvent-free, high-yield, and industrially scalable route for new applications of graphene-based nanocomposites

Toughening of Poly(lactic acid) and Thermoplastic Cassava Starch Reactive Blends Using Graphene Nanoplatelets

Poly(lactic acid) (PLA) was reactively blended with thermoplastic cassava starch (TPCS) and functionalized with commercial graphene (GRH) nanoplatelets in a twin-screw extruder, and films were produced by cast-film extrusion. Reactive compatibilization between PLA and TPCS phases was reached by introducing maleic anhydride and a peroxide radical during the reactive blending extrusion process. Films with improved elongation at break and toughness for neat PLA and PLA-g-TPCS reactive blends were obtained by an addition of GRH nanoplatelets. Toughness of the PLA-g-TPCS-GRH was improved by ~900% and ~500% when compared to neat PLA and PLA-g-TPCS, respectively. Crack bridging was established as the primary mechanism responsible for the improvement in the mechanical properties of PLA and PLA-g-TPCS in the presence of the nanofiller due to the high aspect ratio of GRH. Scanning electron microscopy images showed a non-uniform distribution of GRH nanoplatelets in the matrix. Transmittance of the reactive blend films decreased due to the TPCS phase. Values obtained for the reactive blends showed ~20% transmittance. PLA-GRH and PLA-g-TPCS-GRH showed a reduction of the oxygen permeability coefficient with respect to PLA of around 35% and 50%, respectively. Thermal properties, molecular structure, surface roughness, XRD pattern, electrical resistivity, and color of the films were also evaluated. Biobased and compostable reactive blend films of PLA-g-TPCS compounded with GRH nanoplatelets could be suitable for food packaging and agricultural applications

Graphene modifies the biodegradation of poly(lactic acid)-thermoplastic cassava starch reactive blend films

Biobased blend films produced from poly(lactic acid) (PLA), thermoplastic cassava starch (TPCS), and reinforced with graphene nanoplatelets (GRH) were evaluated in compost and inoculated vermiculite under composting conditions for 120 days. A reduction of the molecular number of the PLA fraction in the blends indicated early hydrolytic degradation. A priming effect was observed in compost for the physical blend of PLA with TPCS. A high biodegradation rate was observed for the TPCS fraction in each tested sample. In inoculated vermiculite, the addition of GRH resulted in a decreased hydrolytic degradation rate for PLA-GRH, attributed to the natural barrier offered by GRH to diffusion of water into the PLA matrix. In compost, incorporation of GRH at 0.1% wt. also resulted in a decreased abiotic degradation rate for PLA. Films containing GRH were associated with a longer lag-phase.Fil: Bher, Anibal Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; Argentina. Universidad Nacional de San Martín. Instituto Sabato; Argentina. Michigan State University; Estados UnidosFil: Unalan, Ilke Uysal. Michigan State University; Estados UnidosFil: Auras, Rafael. Michigan State University; Estados UnidosFil: Rubino, Maria. Michigan State University; Estados UnidosFil: Schvezov, Carlos Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; Argentin

Exceptional oxygen barrier performance of pullulan nanocomposites with ultra-low loading of graphene oxide

Polymer nanocomposites are increasingly important in food packaging sectors. Biopolymer pullulan is promising in manufacturing packaging films or coatings due to its excellent optical clarity, mechanical strength, and high water-solubility as compared to other biopolymers. This work aims to enhance its oxygen barrier properties and overcome its intrinsic brittleness by utilizing two-dimensional planar graphene oxide (GO) nanoplatelets. It has been found that the addition of only 0.2 wt% of GO enhanced the tensile strength, Young's modulus, and elongation at break of pullulan films by about 40, 44 and 52%, respectively. The light transmittance at 550 nm of the pullulan/GO films was 92.3% and haze values were within 3.0% threshold, which meets the general requirement for food packaging materials. In particular, the oxygen permeability coefficient of pullulan was reduced from 6337 to 2614 mL μm m−2 (24 h−1) atm−1 with as low as 0.05 wt% of GO loading and further to 1357 mL μm m−2 (24 h−1) atm−1 when GO concentration reached 0.3 wt%. The simultaneous improvement of the mechanical and oxygen barrier properties of pullulan was ascribed to the homogeneous distribution and prevalent unidirectional alignment of GO nanosheets, as determined from the characterization and theoretical modelling results. The exceptional oxygen barrier properties of pullulan/GO nanocomposites with enhanced mechanical flexibility and good optical clarity will add new values to high performance food packaging materials

Desafios de reciclagem e redesenho em embalagens flexíveis multicamadas - uma revisão

Multilayer flexible food packaging is under pressure to redesign for recyclability. Most multilayer films are not sorted and recycled with the currently available infrastructure, which is based on mechanical recycling in most countries. Up to now, multilayer flexible food packaging was highly customizable. Diverse polymers and non-polymeric layers allowed a long product shelf-life and an optimized material efficiency. The need for more recyclable solutions asks for a reduction in the choice of material. Prospectively, there is a strong tendency that multilayer flexible barrier packaging should be based on polyolefins and a few recyclable barrier layers, such as aluminium oxide (AlOx) and silicon oxide (SiOx). The use of ethylene vinyl alcohol (EVOH) and metallization could be more restricted in the future, as popular Design for Recycling Guidelines have recently reduced the maximum tolerable content of barrier materials in polyolefin packaging. The substitution of non-recyclable flexible barrier packaging is challenging because only a limited number of barriers are available. In the worst case, the restriction on material choice could result in a higher environmental burden through a shortened food shelf-life and increased packaging weights.info:eu-repo/semantics/publishedVersio

Bioactive zein/chitosan systems loaded with essential oils for food-packaging applications

BACKGROUND: There has recently been increased interest in biodegradable and sustainable packaging within the food industry. Biopolymer materials based on renewable biomass can be used as alternatives to conventional plastic packaging. A corn protein, zein, possesses excellent film-forming properties because of its hydrophobic nature. It can be used for making edible films and for producing nanofibrous layers. Combination with polysaccharides like chitosan offers promising prospects for the production of delivery systems for the controlled release of active substances. The current trend is to minimize the content of chemical additives; thus essential oils are suitable alternatives to synthetic antimicrobials. RESULTS: This study aimed to develop various zein/chitosan-based film-forming solutions, films, and coatings with antimicrobial substances to prepare active food packaging. Thymol and three essential oils (thyme, cinnamon, oregano) were applied as bioactive ingredients against bacteria, yeasts, and fungi. The incorporation of these natural active compounds led to a decrease in particle size in most film-forming solutions and a reduction of zeta potential compared to controls. Release of the bioactive compound into an aqueous environment was proved by antimicrobial test. A zein/chitosan-based coating with thymol was applied on fresh strawberries. Microbiological analysis over 10 days confirmed the efficient control of bacterial and fungal growth. CONCLUSION: Zein/chitosan (7:1) systems are suitable as bioactive compound carriers to make barriers and to prevent moisture loss, ensuring microbial food quality and prolonging the shelf life of fruits. These systems can serve as sustainable active food packaging. © 2022 Society of Chemical Industry. © 2022 Society of Chemical Industry.European Cooperation in Science and Technology, COST; Univerzita Tomáše Bati ve Zlíně: IGA/FT/2022/006COST [CA19124]; Tomas Bata University in Zlin [IGA/FT/2022/006

Bioplastics for Food Packaging: Environmental Impact, Trends and Regulatory Aspects

The demand to develop and produce eco-friendly alternatives for food packaging is increasing. The huge negative impact that the disposal of so-called “single-use plastics” has on the environment is propelling the market to search for new solutions, and requires initiatives to drive faster responses from the scientific community, the industry, and governmental bodies for the adoption and implementation of new materials. Bioplastics are an alternative group of materials that are partly or entirely produced from renewable sources. Some bioplastics are biodegradable or even compostable under the right conditions. This review presents the different properties of these materials, mechanisms of biodegradation, and their environmental impact, but also presents a holistic overview of the most important bioplastics available in the market and their potential application for food packaging, consumer perception of the bioplastics, regulatory aspects, and future challenges