We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
Edible Films Based on Fish Gelatin and Soluble Soybean Polysaccharide Enriched with Tea Polyphenol for Active Food Packaging
AI summary Read the abstract
Researchers developed biodegradable edible films combining fish gelatin and soluble soybean polysaccharide enriched with natural additives, finding that the films showed good mechanical and barrier properties as sustainable alternatives to conventional plastic food packaging.
The increasing demand for environmentally friendly alternatives to conventional plastic packaging has driven interest in the development of biodegradable edible films with functional properties. In this work, edible blend films were developed based on fish gelatin (FG), soluble soybean polysaccharide (SSPS), and tea polyphenol (TP) for active food packaging applications. The FG/SSPS/TP films were prepared by solvent casting and characterized in terms of their structural, mechanical, optical, thermal, and barrier properties. FTIR, SEM, and XRD analyses revealed TP-induced morphological and structure changes in the biopolymer matrix. The incorporation of TP significantly enhanced the antioxidant activity and UV-shielding properties of the films, while also modifying their flexibility and surface hydrophilicity. The packaging performance of FG/SSPS/TP films was evaluated using beef tallow as a model food product. Compared to neat FG/SSPS and polyethylene films, the FG/SSPS/TP films effectively suppressed lipid oxidation of the samples during storage. The results demonstrated that the prepared FG/SSPS/TP films possess strong potential for use as edible and active packaging materials for food products.
More Papers Like This
Incorporation of Chitosan-Stabilized Green Tea Pickering Nanoemulsion into Hybrid Semi-Refined Carrageenan-Gelatin Films: Stability, Antioxidant Activity, and Performance in Active Food Packaging
AI summary Read the abstract
Researchers developed sustainable hybrid films made from semi-refined carrageenan and gelatin enriched with chitosan-stabilized green tea nanoemulsions as an alternative to conventional plastic packaging. The films demonstrated good stability, antioxidant activity, and improved mechanical properties for active food packaging applications. The study offers a biodegradable approach to reducing reliance on plastic packaging materials in food preservation.
Biodegradable Multilayer Films for Active Food Packaging, Based on Starch and Polyesters with Phenolic Acids
AI summary Read the abstract
Researchers developed biodegradable multilayer food packaging films by combining improved starch films with a polylactic acid and polyhydroxybutyrate blend, enhanced with phenolic acids. The gums (xanthan and gellan) improved mechanical and barrier properties, and the resulting bilayers showed potential as sustainable alternatives to conventional plastic food packaging.
Advances and recent trends in plant-based materials and edible films: a mini-review
AI summary Read the abstract
This review highlights recent advances in plant-based packaging materials and edible films made from natural polysaccharides, proteins, and lipids as sustainable alternatives to conventional plastic packaging. Researchers explored how 3D printing and functionalization strategies can enhance the mechanical strength, barrier properties, and shelf-life extension of these materials. The findings point toward a growing toolkit of biodegradable options that could help reduce plastic waste in food packaging.
Preparation and Properties of Deep Eutectic Solvent-Modified Soy Protein and Soy Protein–Chitosan Composite Films
AI summary Read the abstract
Researchers combined soybean protein and chitosan, two natural materials, to make a biodegradable food packaging film, using special solvents and added antioxidants. Lab tests showed the film was strong, water-resistant, and reduced vitamin C loss and spoilage in cherry tomatoes over twelve days.
Enhancing water resistance and mechanical properties of starch‐based edible biofilms through chitosan, seaweed, and sodium tripolyphosphate modifications
AI summary Read the abstract
Researchers developed improved starch-based edible biofilms using chitosan, seaweed, and sodium tripolyphosphate as sustainable alternatives to single-use plastic food wrapping. The study found that these modifications significantly enhanced the biofilms' mechanical strength and water resistance while maintaining non-toxic and antimicrobial properties, offering a promising eco-friendly replacement for conventional plastic packaging.
Research digests by email
When a large batch of papers lands in the Atlas, we read through it and send a short write-up of what stood out.