Carbohydrate Polymers,
Journal Year:
2019,
Volume and Issue:
213, P. 208 - 216
Published: Feb. 18, 2019
Nanocellulose
prepared
from
cellulose
oxalate
has
been
discussed
as
an
alternative
to
other
methods
prepare
nanofibrils
or
crystals.
The
current
work
describes
the
use
of
a
bulk
reaction
between
pulp
and
oxalic
acid
dihydrate
followed
by
homogenization
produce
nanocellulose.
nanocellulose
is
on
average
350
nm
long
3-4
wide,
with
particles
size
shape
similar
both
nanocrystals.
Films
this
have
maximum
tensile
stress
140-200
MPa,
strain
at
break
3%
5%,
oxygen
permeability
in
range
0.3-0.5
cm3
μm
m-2
day-1
kPa-1
50%
relative
humidity.
presented
results
illustrate
that
oxalates
may
be
low-cost
method
properties
reminiscent
those
nanocrystals,
which
open
up
new
application
areas
for
nanomaterials.
Polymers,
Journal Year:
2019,
Volume and Issue:
11(3), P. 560 - 560
Published: March 25, 2019
Food
corruption
and
spoilage
caused
by
food-borne
pathogens
microorganisms
is
a
serious
problem.
As
result,
the
demand
for
antibacterial
drugs
in
food
packaging
growing.
In
this
review,
biodegradable
non-biodegradable
materials
are
discussed
based
on
their
properties.
Most
importantly,
agents
essential
to
inhibit
growth
of
bacteria
food.
To
keep
fresh
prolong
shelf
life,
different
kinds
were
used.
The
composition
application
natural
synthetic
discussed.
Compared
with
agents,
have
advantages
low
cost
high
activity,
but
toxicity
usually
higher
than
that
agents.
Finally,
future
development
antimicrobial
proposed.
It
an
urgent
problem
researchers
design
synthesize
efficiency
toxicity.
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2021,
Volume and Issue:
20(2), P. 1333 - 1380
Published: Feb. 6, 2021
Abstract
Fossil‐based
plastic
materials
are
an
integral
part
of
modern
life.
In
food
packaging,
plastics
have
a
highly
important
function
in
preserving
quality
and
safety,
ensuring
adequate
shelf
life,
thereby
contributing
to
limiting
waste.
Meanwhile,
the
global
stream
into
oceans
is
increasing
exponentially,
triggering
worldwide
concerns
for
environment.
There
urgent
need
reduce
environmental
impacts
packaging
waste,
matter
raising
consumer
awareness.
Shifting
focus
toward
from
renewable
resources
one
promising
strategy.
This
review
provides
overview
status
future
biobased
biodegradable
films
used
applications,
highlighting
effects
on
life
quality.
Potentials,
limitations,
modifications
selected
synthetic
biopolymers;
polylactic
acid,
polybutylene
succinate,
polyhydroxyalkanoate;
natural
biopolymers
such
as
cellulose,
starch,
chitosan,
alginate,
gelatine,
whey,
soy
protein
discussed.
Further,
this
insight
connection
between
innovative
technologies
high
pressure,
cold
plasma,
microwave,
ultrasound,
ultraviolet
light.
The
potential
utilizing
improve
biomaterial
barrier
mechanical
properties
well
aid
improving
overall
system
by
in‐pack
processing
elaborated
on.
Journal of Bioresources and Bioproducts,
Journal Year:
2021,
Volume and Issue:
6(2), P. 168 - 185
Published: Feb. 26, 2021
Cellulose
nanocrystals
isolated
from
water
hyacinth
fiber
(WHF)
have
been
studied
as
a
reinforcement
for
polyvinyl
alcohol
(PVA)-gelatin
nanocomposite.
Central
composite
design
was
used
to
study
and
optimize
effects
of
the
PVA,
gelatin
cellulose
nanocrystal
(CNC)
concentration
on
tensile
strength
elongation
formed
films.
The
results
this
showed
that
WHF
CNC
had
diameter
range
20–50
nm
produced
films
reaching
13.8
MPa
strength.
Thermal
stability
improved
380
°C
385
in
addition
CNCs
maximum
storage
modulus
3
GPa
were
observed
when
5
wt%
incorporated.
However,
absorption,
vapour
permeability
(WVP)
moisture
uptake
decreased
PVA-gelatin
blends.
Moisture
22.50%
19.05%
while
least
WVP
10
added
1.64
×
10–6
g/(m•h•Pa).
These
show
possibility
industrial
application
blends
biodegradable
on-the-go
food
wrappers.
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2019,
Volume and Issue:
18(5), P. 1312 - 1326
Published: Sept. 1, 2019
Abstract
Fresh
produce,
like
fruits
and
vegetables,
are
important
sources
of
nutrients
health‐promoting
compounds.
However,
incidences
foodborne
outbreaks
associated
with
fresh
produce
often
occur;
it
is
thus
to
develop
expand
decay‐control
technologies
that
can
not
only
maintain
the
quality
but
also
control
biological
hazards
in
postharvest,
processing,
storage
extend
their
shelf
life.
It
under
such
a
situation
plasma‐mediated
treatments
have
been
developed
as
novel
nonthermal
processing
tool,
offering
many
advantages
attracting
much
interest
from
researchers
food
industry.
This
review
summarizes
recent
developments
cold
plasma
technology
activated
water
for
life
extension
produce.
An
overview
generation
its
physical–chemical
properties
well
methods
improving
efficiency
first
presented.
Details
using
agent
inhibiting
spoilage
pathogenic
microorganisms,
inactivating
enzymes,
modifying
barrier
or
imparting
specific
functionalities
packaging
materials
then
reviewed,
effects
treatment
on
microstructure
attributes
discussed.
Future
prospects
research
gaps
finally
elucidated.
The
shows
atmospheric
various
gas
mixtures
significantly
inhibit
inactive
enzyme,
modify
materials,
leading
treated
compromised
improved.
Therefore,
has
great
potential
values
application
