Advancements in Sustainable Food Packaging: From Eco-friendly Materials to Innovative Technologies
Sustainable Food Technology,
Год журнала:
2024,
Номер
2(5), С. 1297 - 1364
Опубликована: Янв. 1, 2024
The
demand
for
sustainable
food
packaging
solutions
has
escalated
in
response
to
growing
environmental
concerns
and
consumer
preferences
eco-friendly
products.
Язык: Английский
A Sustainable Approach for the Development of Cellulose-Based Food Container from Coconut Coir
ACS Omega,
Год журнала:
2024,
Номер
10(1), С. 157 - 169
Опубликована: Дек. 24, 2024
The
increasing
demand
for
sustainable
resources
has
revived
the
research
on
cellulose
over
last
decades.
Therefore,
current
focused
synthesis
of
biopolymers
development
viable
tableware
utensils
from
coconut
coir.
synthesized
biopolymer
was
characterized
by
using
Fourier
transform
infrared
(FT-IR)
spectroscopy,
thermogravimetric
analysis
(TGA),
scanning
electron
microscopy
(SEM),
X-ray
diffraction
(XRD),
tensile
strength,
and
contact
angle.
converted
to
workable
conditions
through
incorporation
starch,
as
a
binder,
at
various
ratios
with
cellulose,
ranging
1:9
10:0.
Moreover,
most
prominent
features
were
obtained
addition
glycerin
plasticizer
citric
acid
cross-linker.
At
6:4
ratio
binder
showed
excellent
mechanical
properties,
cross-linker,
possessed
high
strength
(18.6
MPa)
elongation
(3.5%)
in
comparison
commercially
available
polystyrene
polymer
(1.5
(2.6%),
respectively.
Furthermore,
cross-linker
bestows
network
structure
that
confirmed
change
angle
(81°),
FT-IR
spectra,
surface
morphology,
crystallinity
index,
water
vapor
transmission
rate
(573
g/m2/d).
TGA
data
revealed
improved
thermal
properties
biopolymer,
decomposed
temperature
elevated
>223
238
°C
presence
proved
degree
deterioration
assessed
soil
burial
test,
highlighting
environmental
compatibility
tableware.
purpose
study
synthesize
waste
source
coir
fiber
reduction
harmful
effects
synthetic
counterpart.
Язык: Английский
Additives for Sustainable Fruit Packaging: A Systematic Review
Food and Humanity,
Год журнала:
2025,
Номер
unknown, С. 100534 - 100534
Опубликована: Фев. 1, 2025
Язык: Английский
Advances in active packaging using natural biopolymers and fruit by-products for enhanced food preservation
Food Research International,
Год журнала:
2025,
Номер
213, С. 116439 - 116439
Опубликована: Апрель 22, 2025
Язык: Английский
Influence of UV Irradiation on the Degradation of Poly(butylene adipate‐co‐terephthalate) and Thermoplastic Starch‐Blended CuO Nanocomposite Films
Packaging Technology and Science,
Год журнала:
2025,
Номер
unknown
Опубликована: Май 15, 2025
ABSTRACT
Blends
of
poly(butylene
adipate‐co‐terephthalate)
(PBAT)
and
thermoplastic
starch
(TPS)
have
garnered
significant
attention
in
food
packaging
due
to
their
biodegradability
economic
viability.
To
further
enhance
properties
functionality,
metal
oxide
nanoparticles,
such
as
copper
nanoparticles
(CuONPs),
been
incorporated
into
these
blends.
However,
the
biodegradable
nature
blends
renders
them
susceptible
various
degradation
factors,
particularly
photodegradation.
This
study
investigated
photodegradation
behaviour
PBAT/TPS
blends,
both
pristine
(PT)
with
addition
CuONPs
(PTCu),
under
varying
UV
intensities
exposure
durations.
The
results
indicated
that
induced
changes
surface
morphology
thermal
stability
PT
PTCu
films.
extent
increased
increasing
intensity
time.
Interestingly,
incorporation
mitigated
was
attributed
strong
interactions
between
polymer
matrix,
evidenced
by
1
H
NMR.
FTIR
spectroscopy
gel
fraction
analysis
suggested
crosslinking
occurs
during
photo‐oxidation
optimal
conditions,
leading
an
increase
Young's
modulus.
prolonged
beyond
levels
material
degradation.
Additionally,
extended
diminishes
antimicrobial
activity
films
against
E.
coli
.
Язык: Английский
Fabrication of cucumber peel extract‐imbued dragon fruit peel pectin hydrogel packaging films: Assessment in preservation of chicken meat
Polymer Engineering and Science,
Год журнала:
2024,
Номер
64(3), С. 1391 - 1403
Опубликована: Янв. 10, 2024
Abstract
With
plastic
packaging
posing
severe
risk
on
ecosystem,
there
is
a
crucial
need
for
the
development
of
sustainable
and
eco‐friendly
materials
food
preservation.
This
work
aims
to
develop
cucumber
peel
extract
imbued
into
dragon
fruit
pectin
films
meat
packaging.
The
were
obtained
by
via
environmentally
benign
microwave‐assisted
method.
Incorporation
led
an
enhancement
in
density
thickness
thin
films.
In
addition
improving
tensile
strength,
antioxidant
potential,
opacity
films,
water‐barrier
properties
also
augmented.
Trials
chicken
indicated
lower
pH
changes,
weight
loss,
total
volatile
basic
nitrogen
(TVB‐N)
values
during
refrigerated
storage
tenure.
Thus,
our
paves
path
design
simultaneously
addresses
valorization
wastes.
Highlights
Dragon
pectin,
microwave
Peel
extract‐imbued
fabricated
using
polyethylene
glycol
(PEG)
as
plasticizer.
Addition
enhanced
Films
have
good
water‐barrier,
properties.
Chicken
suggested
pH,
TVB‐N
values.
Язык: Английский