Natural Materials for Food Packaging Application

ISBN : 9783527350407

Author : Jyotishkumar Parameswaranpillai

Publisher : Wiley

Year : 2023

Language : English

Type : Book

Description : Table of Contents Preface xiii About the Editors xv 1 Introduction to Natural Materials for Food Packaging 1 Manickam Ramesh, Lakshminarasimhan Rajeshkumar, Venkateswaran Bhuvaneswari, and Devarajan Balaji 1.1 Introduction 1 1.2 Natural Biodegradable Polymers 4 1.2.1 Starch-Based Natural Materials 4 1.2.2 Poly-Lactic Acid-Based Natural Materials 5 1.2.3 Poly-Caprolactone (PCL)-Based Natural Materials 5 1.2.4 Poly-Hydroxy Alkanoate-Based Natural Materials 6 1.2.5 Polyglycolide-Based Natural Materials 6 1.2.6 Polycarbonate-Based Natural Materials 7 1.2.7 Soy-Based Bio-degradable Polymers 7 1.2.8 Polyurethanes 7 1.2.9 Polyanhydrides 7 1.3 Biodegradable Polymer Blends and Composites 8 1.3.1 Polylactic Acid and Polyethylene Blends 8 1.3.2 PLA and Acrylobutadiene Styrene (ABS) Blends 8 1.3.3 PCL and Polyethylene Blends 8 1.3.4 PCL and Polyvinyl Chloride Blends 9 1.3.5 TPS and Polypropylene Blends 9 1.3.6 TPS/PE Blends 9 1.3.7 Poly(Butylene Succinate) Blends 10 1.4 Properties of Natural Materials for Food Packaging 10 1.4.1 Barrier Properties 10 1.4.2 Biodegradation Properties 11 1.4.3 Consequences of Storage Time 12 1.5 Environmental Impact of Food Packaging Materials 14 1.6 Conclusion 14 References 15 2 Plant Extracts-Based Food Packaging Films 23 Aris E. Giannakas 2.1 Introduction 23 2.2 Extraction Methods for Plant Extracts 24 2.3 Research Investigation of Bibliographic Data 25 2.4 Chitosan Plant Extract-Based Food Packaging Films 27 2.5 Starch/Extract-Based Food Packaging Films 30 2.6 Cellulose and Cellulosic Derivatives-Based Food Packaging Films Modified with Plant Extract 32 2.7 Gelatin and Alginate/Plant Extract-Based Food Packaging Films 34 2.8 Composites/Plant Extract-Based Food Packaging Films 35 2.8.1 Chitosan Composites/Plant Extract-Based Food Packaging Films 36 2.8.2 Starch Composites/Extract-Based Food Packaging Films 38 2.8.3 Other Composites Plant Extract-Based Food Packaging Films 39 2.9 Conclusion 41 ­Acknowledgment 41 References 42 3 Essential Oils in Food Packaging Applications 51 Madhushree Hegde, Akshatha Chandrashekar, Mouna Nataraja, Niranjana Prabhu, Jineesh A. Gopi, and Jyotishkumar Parameswaranpillai 3.1 Introduction 51 3.2 Chemistry and Classification of Essential Oils 52 3.3 Essential Oils in Food Packaging Applications 55 3.3.1 Effect of Essential Oil on the Mechanical, Barrier, and Other Physical Properties of Food Packaging Materials 55 3.3.1.1 Tensile Properties 55 3.3.1.2 Barrier Properties 56 3.3.1.3 Other Physical Properties 56 3.3.2 Antioxidant Properties of Essential Oil Incorporated Food Packaging Materials 58 3.3.3 Antibacterial Properties of Essential Oil Incorporated Food Packaging Materials 61 3.4 Challenges and Future Trends Associated with the Use of Essential Oil in Food Packaging Applications and Future Trends 65 3.5 Conclusions 65 References 66 4 Agro-Waste Residue-Based Food Packaging Films 75 Rajarathinam Nithya and Arunachalam Thirunavukkarasu 4.1 Introduction 75 4.2 Agro-Waste-Based Biopolymers 76 4.2.1 Cellulose 76 4.2.2 Hemicellulose 77 4.2.3 Lignin 77 4.2.4 Starch 78 4.2.5 Pectin 79 4.3 Edible Coatings and Films – Classification and Properties 80 4.4 Conclusion and Future Prospects 83 References 83 5 Hydrogel-Based Food Packaging Films 89 Kunal Singha and Kumar Rohit 5.1 Introduction 89 5.2 Hydrogel Nature, Definition 91 5.2.1 Hydrogel Types and Features 91 5.2.1.1 Classification According to Polymeric Composition 91 5.2.1.2 Classification Based on Configuration: Classification is Done Based on the Setting 91 5.2.1.3 Classification Based on the Type of Cross-Linking 91 5.2.1.4 Classification Based on Physical Appearance 92 5.2.1.5 Classification According to Network Electrical Charge 92 5.3 Preparation of Hydrogel Film 92 5.4 Hydrogel as Food Packaging Material 92 5.4.1 Hydrogels Functional Properties 93 5.5 Classification of Hydrogel 93 5.6 Hydrogels Functional Properties 93 5.7 Potential Application of Hydrogel in Food Packaging Systems 95 5.7.1 Applications of Hydrogels in Vitro and Food Matrices 96 5.7.2 Biodegradable Packaging 96 5.7.3 Biodegradability 97 5.7.4 Other Potential Applications in the Food Industry 98 5.8 Latest Development in the Hydrogel in the Field of Food Packaging 98 5.9 Futuristic Uses of Hydrogel in Miscellaneous Process 99 5.10 Conclusions 100 References 101 6 Natural Fiber-Based Food Packaging Films 105 G. Rajeshkumar, M. Karthick, A.K. Aseel Ahmed, T. Vikram Raj, V. Abinaya, K. Madhu Mitha, and R. Ronia Richelle 6.1 Introduction 105 6.2 Manufacturing of Fiber-Reinforced Biofilms 107 6.3 Rice Straw-Based Films 109 6.4 Wheat Straw-Based Films 109 6.5 Jute-Based Films 111 6.6 Pineapple-Based Films 112 6.7 Flax-Based Films 113 6.8 Kenaf-Based Films 114 6.9 Hemp-Based Films 115 6.10 Conclusions 115 References 116 7 Natural Clay-Based Food Packaging Films 121 Ram Kumar Deshmukh, Dakuri Ramakanth, Konala Akhila, and Kirtiraj K. Gaikwad 7.1 Introduction 121 7.2 Clay Materials Classification 127 7.2.1 TO or 1:1 Type (One‐One Tetra‐octahedral Layer) 127 7.2.2 TOT or 2:1 Type (One‐Octahedral in Between Two Tetrahedral Layers) 128 7.2.3 2:1:1 or TOTO Type (Two Tetrahedral with Two Octahedral) 128 7.3 Preparation of Natural Clay Nanocomposites 128 7.3.1 In situ Polymerization Method 130 7.3.2 Solution‐Induced Intercalation 130 7.3.3 Melt Processing 130 7.4 Properties of Natural Clay‐Based Nanocomposite Polymer 130 7.4.1 Mechanical Properties 131 7.4.2 Barrier Properties 132 7.4.3 Thermal Stability of Clay‐Based Polymer Composites 133 7.4.4 Oxygen and Ethylene Scavenging Activity of Nano‐Clay Polymer Composite 133 7.5 Application of Natural Clay in Food Packaging Film 135 7.5.1 Montmorillonite (MMT)‐Based Nanocomposite 139 7.5.2 Laponite‐Reinforced Polymer Nanocomposite 141 7.5.3 Sepiolite‐Reinforced PNC 141 7.5.4 Bentonite‐Reinforced Polymer Nanocomposite 142 7.5.5 Hectorite‐Reinforced Polymer Nanocomposite 143 7.5.6 Rectorite‐Reinforced Polymer Nanocomposite 144 7.5.7 Other Nanoclay Materials‐Based Nanocomposites 145 7.6 Challenges of Using Clay in Food Packaging Applications 145 7.6.1 Migration and Exposure of Nanoclay Materials to Humans and the Environment 146 7.6.2 Toxicity of Nanoclay 148 7.7 Future Outlook and Conclusion 149 References 150 8 Curcumin-Based Food Packaging Material 165 Leidy T. Sanchez, Andres F. Cañon-Ibarra, J. Alejandro Arboleda-Murillo, and Cristian C. Villa 8.1 Structural Characteristics of Curcumin 165 8.2 Antimicrobial, Antifungal, and Antioxidant Properties of Curcumin 166 8.3 Nanoencapsulation of Curcumin 167 8.4 Curcumin-Based Food Packaging 168 8.5 Curcumin-Based Nanocomposite Food Packaging 169 8.6 Curcumin-Based Active Food Packaging 169 8.7 Curcumin-Based Intelligent Food Packaging 170 8.8 Perspectives 171 References 171 9 Sustainable Materials from Starch-Based Plastics 179 Asanda Mtibe and Maya J. John 9.1 Introduction 179 9.1.1 Starch 179 9.1.2 Preparation of Thermoplastic Starch (TPS) 180 9.1.3 Plasticization of Starch 180 9.1.4 Processing of TPS 183 9.1.5 Properties of TPS 185 9.1.5.1 Mechanical Properties 185 9.1.5.2 Thermal Properties 186 9.1.5.3 Barrier Properties 186 9.2 TPS-Biopolymer Blends 187 9.3 TPS-Biopolymer Composites 188 9.4 Global Producers, Market Volumes, and Applications of Starch-Based Plastics 191 9.5 Conclusions 193 References 193 10 Main Marine Biopolymers for Food Packaging Film Applications 199 Jesús Rubén Rodríguez-Núñez, Diana Gabriela Montoya-Anaya, Judith Fortiz-Hernández, Yolanda Freile-Pelegrín, and Tomás Jesús Madera-Santana 10.1 Introduction 199 10.2 Polysaccharides from Seaweeds 200 10.2.1 Main Seaweed Polysaccharides 201 10.2.2 Alginate 202 10.2.2.1 Properties and Limitations of Alginate 204 10.2.2.2 Applications of Alginate in Edible Films and Coatings 205 10.2.3 Agar 205 10.2.3.1 Applications of Agar in Edible Films and Coatings 210 10.2.4 Carrageenan 213 10.2.5 Fucoidan 216 10.2.6 Ulvan 218 10.3 Modified Chitosan for Food Film Applications 220 10.3.1 Chemical Modifications of Chitosan for Food Packaging 220 10.3.2 Chitosan Blends/Composites for Films and Coating for Food Applications 222 10.3.3 Nanomaterials of Chitosan for Food Packaging 224 10.4 Conclusions and Future Trends 226 References 227 11 Chitosan-Based Food Packaging Films 241 Kunal Singha and Kumar Rohit 11.1 Introduction 241 11.1.1 A Brief History of Food Packaging Materials Used 241 11.1.2 Characteristics of Typical Food Packaging Materials 242 11.1.3 Need for Biodegradable Food Packaging Materials 242 11.2 Chitin and Chitosan Chemical Structure 243 11.3 Chitosan as a Potential Biodegradable Food Packaging Material 243 11.3.1 Chitosan as Food Packaging Material 244 11.3.2 Chitosan Film in Food Packaging and Their Types 244 11.3.2.1 Chitosan-Based Films 245 11.3.2.2 Flexible Packaging Films 245 11.3.3 Chitosan Film in Food Packaging 245 11.3.4 Films Embedded with Nanomaterials 245 11.3.5 Films Embedded with Clays 246 11.3.6 Films Embedded with Polysaccharide Particles, Fibres, and Whiskers 247 11.3.7 Films Embedded with Natural Oils and Extracts 247 11.4 Future Research Directions and Developments 249 11.4.1 Chitin/Chitosan Derivatives and Their Interactions with Microorganisms: A Comprehensive Review and Future Perspectives 249 11.4.2 A Future Perspective in Crop Protection: Chitosan and its Oligosaccharides 249 11.4.3 Chitosan in Molecularly-Imprinted Polymers: Current and Future Prospects 250 11.4.4 Crosstalk Between Chitosan and Cell Signaling Pathways 250 11.4.5 Resorbable Chitosan Matrix – As a Promising Biomaterial for the Future 250 11.5 Conclusions 251 References 251 12 Effect of Natural Materials on Thermal Properties of Food Packaging Film: An Overview 255 H. M. Prathibhani C. Kumarihami, Nishant Kumar, Pratibha, Anka T. Petkoska, and Neeraj Abbreviations 255 12.1 Introduction 256 12.2 Biodegradable Films: An Alternative for Food Packaging 257 12.2.1 Biodegradable Polymers 258 12.3 Thermal Properties of Food Packaging 259 12.4 Effects of Natural Materials on the Thermal Stability of Food Packaging 260 12.4.1 Effects of Plant Extract 260 12.4.2 Effects of Essential Oils 261 12.4.3 Effects of Color Agent 262 12.4.4 Effects of Nanomaterials 263 12.4.5 Effects of Plasticizers 265 12.4.6 Effects of Emulsifiers 266 12.5 Conclusions 266 References 267 13 Mechanical Properties of Natural Material-Based Packaging Films: Current Scenario 275 Johnsy George, Muhammed Navaf, Aksalamol P. Raju, Ranganathan Kumar, and Kappat V. Sunooj 13.1 Introduction 275 13.2 Mechanical Properties of Packaging Films 276 13.2.1 Tensile Strength (TS) 277 13.2.2 Young’s Modulus (Y) 277 13.2.3 Elongation at Break (EB) 278 13.2.4 Seal Strength 278 13.2.5 Tear Resistance 278 13.2.6 Puncture Resistance 279 13.2.7 Impact Resistance 279 13.2.8 Burst Strength 279 13.3 Mechanical Properties of Natural Polymer-Based Packaging Films 279 13.3.1 Naturally Occurring Polymers 280 13.3.1.1 Starch 280 13.3.1.2 Cellulose 283 13.3.1.3 Chitosan 284 13.3.1.4 Alginates 285 13.3.1.5 Pectin 285 13.3.1.6 Casein 286 13.3.1.7 Whey Protein 287 13.3.1.8 Collagen 287 13.3.1.9 Gelatin 288 13.3.1.10 Zein Protein 289 13.3.1.11 Soy Protein 290 13.3.1.12 Gluten Protein 291 13.3.2 Polymers Synthesized from Natural/Bioderived Monomers 292 13.3.2.1 Polylactic Acid (PLA) 292 13.3.2.2 Polyethylene Furanoate (PEF) 295 13.3.2.3 Polybutylene Succinate (PBS) 295 13.3.2.4 Poly(Butylene Adipate-­co-Terephthalate) 296 13.3.2.5 Bio-based Polyethylene 296 13.3.2.6 Bio-Based Polypropylene (Bio-PP) 296 13.4 Mechanical Properties of Natural Polymers Synthesized from Microorganisms-Based Packaging Films 296 13.4.1 Polymer Processed from Microorganisms 296 13.4.1.1 Polyhydroxyalkanoate (PHA) 296 13.4.1.2 Bacterial Cellulose 298 13.4.1.3 Xanthan 299 13.4.1.4 Pullulan 299 13.4.1.5 Gellan 300 13.4.1.6 Levan 300 13.5 Conclusion 300 References 301 14 Effects of Natural Materials on Food Preservation and Storage 313 Subhanki Padhi and Winny Routray 14.1 Introduction 313 14.1.1 Major Objective of Food Preservation and Storage 313 14.1.2 Available Solutions from the Natural Resources and Combination with Technology 314 14.2 Biomolecules Utilized for Preservation,Their Properties, and Uses 315 14.2.1 Polysaccharides 315 14.2.2 Essential Oil 316 14.2.3 Phenolic Compounds 318 14.2.4 Aromatic Compounds 319 14.2.5 Proteins 320 14.2.6 Bacteriocins 320 14.2.7 Other Animal-Based Antimicrobials 321 14.3 Different Extraction Processes Employed for Natural Materials 321 14.4 Effects of Natural Materials on Different Product Quality and Storage 323 14.4.1 Drying Methods and Corresponding Properties 323 14.4.2 Enhancement of Packaging Characteristics 323 14.4.3 Maintenance of Physiochemical Properties of Raw and Processed Products 324 14.5 Conclusion 325 References 326 15 Marketing, Environmental, and Future Perspectives of Natural Materials in Packaging 333 Prakash Binu, Sasi Arun Sasi, Velamparambil Gopalakrishnan Gopikrishna, Abdul Shukkur, Balu Balachandran, and Mahesh Mohan 15.1 Introduction 333 15.2 Biodegradable Food Packaging 334 15.3 Different Bio-Based Packaging Materials 336 15.3.1 Bioplastics 336 15.3.2 Biopolymers 336 15.4 Nano Food Packaging 338 15.5 Natural Antimicrobial Agents in Food Packaging 338 15.6 Edible Films in Food Packaging 339 15.7 Environment and Food Packaging 341 15.8 Sustainable Packaging 342 15.9 Marketing of Natural Materials in Packaging 343 15.10 Future Perspectives of Natural Materials in Packaging 344 15.11 Conclusion 345 References 345 Index 353

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