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61,005 resultsShowing papers similar to Structural Properties, Mechanical Behavior, and Food Protecting Ability of Chickpea Protein-Derived Biopolymer Films
ClearInnovative whey protein isolate-based biopolymer film with glycerol for sustainable food packaging applications
Researchers developed a whey protein isolate-based biodegradable film plasticized with glycerol as a sustainable alternative to conventional plastic food packaging, demonstrating comparable barrier properties and mechanical performance without generating persistent microplastic residues.
A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials
This review examines how edible films and coatings made from whey protein could serve as biodegradable alternatives to petroleum-based plastic packaging for food. By replacing conventional plastic wrapping, these materials could help reduce microplastic generation from food packaging, which is a significant source of human microplastic exposure.
Bilayer Films of Poly(lactic acid) and Cottonseed Protein for Packaging Applications
Researchers produced bilayer films combining polylactic acid with cottonseed protein isolate for food packaging applications and found that the bilayer design improved mechanical and barrier properties compared to single-layer PLA films while maintaining biodegradability.
Edible Biopolymers-Based Materials for Food Applications—The Eco Alternative to Conventional Synthetic Packaging
This review examines edible biopolymer-based packaging materials including proteins, polysaccharides, and lipids as eco-friendly alternatives to conventional synthetic packaging, evaluating their mechanical properties, barrier performance, and biodegradability for food applications.
Edible Films Based on Fish Gelatin and Soluble Soybean Polysaccharide Enriched with Tea Polyphenol for Active Food Packaging
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.
An Antibacterial and Antioxidant Food Packaging Film Based on Amphiphilic Polypeptides‐Resveratrol‐Chitosan
Researchers developed a biodegradable food packaging film made from natural materials including chitosan and resveratrol that kills bacteria and prevents food spoilage. Unlike conventional plastic packaging that breaks down into microplastics, this film is made entirely from biological materials and poses no microplastic contamination risk. This type of eco-friendly alternative could help reduce the microplastics that enter the food supply through traditional plastic packaging.
Blends of Carboxymethyl Cellulose and Cottonseed Protein as Biodegradable Films
Researchers developed biodegradable films from blends of carboxymethyl cellulose and cottonseed protein as a sustainable alternative to conventional plastic packaging. The study found that adjusting the proportions of these plant-based components produced films with varying levels of opacity, water vapor permeability, and mechanical strength, suggesting potential applications in water-soluble food packaging and agricultural coatings.
Xanthoceras sorbifolia Husk Extract Incorporation for the Improvement in Physical and Antioxidant Properties of Soy Protein Isolate Films
Researchers developed soy protein isolate (SPI) films functionalized with antioxidant extracts from Xanthoceras sorbifolia husk (XSHE) as bio-based active food packaging, finding that 5% XSHE incorporation increased tensile strength by 47.7% to 7.37 MPa and decreased water vapor permeability by 22.1%. FTIR and microscopy confirmed hydrogen-bond interactions between SPI and XSHE, and active agent release was faster in 10% ethanol food simulant than in 50% ethanol.
Biopolymer-based functional films for packaging applications: A review
This review examined recent advances in biopolymer-based functional films for food packaging, covering active and intelligent packaging approaches that incorporate functional ingredients to preserve food quality, improve safety, and extend shelf life with minimal environmental impact.
Advances and recent trends in plant-based materials and edible films: a mini-review
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.
Evaluation of the Food Barrier and Mechanical Properties of Carrageenan‐Starch Composite Films
This study developed and tested composite films made from carrageenan and starch for food packaging applications, evaluating their barrier properties against water vapor and oxygen as well as mechanical strength. The bio-based composites showed promising properties as plastic-free food packaging alternatives.
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour
This study found that edible films made from whey protein combined with konjac flour can effectively coat hard cheese, maintaining product mass, extending shelf life to 30 days, and preserving flavor. The whey-konjac films showed good tensile strength and elasticity, offering a biodegradable alternative to plastic food packaging that could reduce microplastic contamination from conventional wrapping materials.
Material and Environmental Properties of Natural Polymers and Their Composites for Packaging Applications—A Review
This review assessed the material and environmental properties of natural polymers including cellulose, starch, chitosan, and protein for food packaging applications, comparing their performance to conventional plastics. The authors found that natural polymer composites can approach the tensile strength and water vapor barrier properties needed for packaging while offering significant environmental benefits at end of life.
Seaweed-based films for sustainable food packaging: properties, incorporation of essential oils, applications, and future directions
This review analyzed seaweed-based films for sustainable food packaging, covering their mechanical and barrier properties, the incorporation of essential oils for antimicrobial activity, and applications across different food commodities.
Exploring the Role of Chitosan in Fabricating Biodegradable Films for Functional Food Packaging: A Review
This review examines the use of chitosan — a biopolymer derived from crustacean shells — in fabricating biodegradable food packaging films, evaluating its mechanical, antimicrobial, and barrier properties as a sustainable alternative to conventional plastics.
A Review on Biopolymer-Based Biodegradable Film for Food Packaging: Trends over the Last Decade and Future Research
This systematic review explores biodegradable packaging made from natural materials like starch and proteins as alternatives to conventional plastics. Reducing plastic packaging is important because traditional plastics break down into microplastics that contaminate food and the environment.
Edible and Functionalized Films/Coatings—Performances and Perspectives
This review covers recent advances in edible and biodegradable food films and coatings made from biological materials, examining their performance properties and potential as sustainable replacements for conventional petroleum-based food packaging.
Performance of Gelatin Films Reinforced with Cloisite Na+ and Black Pepper Essential Oil Loaded Nanoemulsion
This study tested gelatin films reinforced with clay nanoparticles as a potential eco-friendly food packaging material, evaluating their mechanical and barrier properties. Developing effective biodegradable packaging alternatives is a key strategy for reducing the plastic waste that eventually breaks down into microplastics.
Advancements in the biopolymer films for food packaging applications: a short review
This review covers advances in biodegradable biopolymer films being developed to replace conventional plastic food packaging, which breaks down into microplastics that contaminate soil and water. While these plant-based alternatives show promise for reducing microplastic pollution, they still need improvements in strength and durability before they can compete with conventional plastics at commercial scale.
Xyloglucan films from tamarind kernels reinforced with chemically modified cellulose nanospheres
Researchers developed biodegradable films from tamarind kernel xyloglucan reinforced with chemically modified cellulose nanospheres as an alternative to conventional plastic food packaging. The bio-based films showed improved mechanical and barrier properties, offering a renewable approach to reducing microplastic and nanoplastic generation from the food packaging sector.
Cassia Seed Gum Films Incorporated with Partridge Tea Extract as an Edible Antioxidant Food Packaging Film for Preservation of Chicken Jerky
Researchers developed edible antioxidant films from cassia seed gum incorporated with partridge tea extract, characterizing their mechanical properties, water vapor permeability, and antioxidant activity. The resulting films showed strong free-radical scavenging capacity and could serve as an alternative to synthetic polymer packaging for perishable foods.
Development and characterization of active gelatin-chitosan packaging incorporated with guava leaf extract for extending meat shelf life
Researchers developed active food packaging films made from gelatin and chitosan incorporating natural antimicrobial agents, evaluating their barrier properties, mechanical strength, and ability to extend food shelf life. The bio-based packaging showed effective antimicrobial activity and reduced food spoilage compared to untreated films.
Enhancing water resistance and mechanical properties of starch‐based edible biofilms through chitosan, seaweed, and sodium tripolyphosphate modifications
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.
Development and Characterization of Semi-Refined Iota Carrageenan/SiO2-ZnO Bionanocomposite Film with the Addition of Cassava Starch for Application on Minced Chicken Meat Packaging
Researchers developed a semi-refined iota-carrageenan/cassava starch bionanocomposite film with SiO2-ZnO nanoparticles as a biodegradable plastic packaging alternative, finding that nanoparticle incorporation improved UV screening, reduced water vapor permeability, and enhanced antimicrobial activity for minced chicken meat applications.