Improving Moisture Barrier Properties in Fiber-Based F&B Packaging

This article explores the advancements in biodegradable food packaging materials derived from wheat. Wheat, a predominant global cereal crop, offers a sustainable alternative to conventional single-use plastics through its starch, gluten, and fiber components. This study highlights the fabrication processes of wheat-based materials, including solvent casting and extrusion, and their applications in enhancing the shelf life and quality of packaged foods. Recent innovations demonstrate effectiveness in maintaining food quality, controlling moisture content, and providing microbiological protection. Despite the promising potential, challenges such as moisture content and interfacial adhesion in composites remain. This review concludes with an emphasis on the environmental benefits and future trends in wheat-based packaging materials.

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Packaging is a major topic in its own right. In this chapter, we examine general guidelines and packaging options for proper in-home storage of dried food products. Vacuum sealing is presented as a convenient and economical way to package dried materials. The use of oxygen and moisture absorbers is revisited. The importance of having effective barriers to oxygen and moisture transmission through the packaging is discussed. Sources of regulations regarding commercial food packaging are provided for those who wish to sell their dried products.

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The recent progress in the use of renewable biobased feedstock for developing food packaging has received tremendous attention as a green alternative to fossil-derived synthetic materials. Among available biobased feedstock, natural fibers possess several noteworthy properties including renewability, low cost, lightweight, availability, and environmentally sustainable and tuneable surface properties. Fabrication of natural fiberbased biocomposites is carried out using several plants and animal fibers for improved properties of food packaging. The existing strategies for natural fiberbased composite modifications for improved properties include the use of plasticizers, antimicrobial agents, and other functional agents. The current chapter focuses on using natural fibers and their derivatives to develop composite for targeted packaging applications. Additionally, the innovative development of packaging materials based on natural fiber has received considerable attention from researchers, as the innovative packaging system can hygienically pack food products, extend their shelf life, ... Read More

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Packaging plays a critical role in determining the quality, safety, and shelf-life of many food products. There have been several innovations in the development of more effective food packaging materials recently. Polymer nanofibers are finding increasing attention as additives in packaging materials because of their ability to control their pore size, surface energy, barrier properties, antimicrobial activity, and mechanical strength. Electrospinning is a widely used processing method for fabricating nanofibers from food grade polymers. This review describes recent advances in the development of electrospun nanofibers for application in active and smart packaging materials. Moreover, it highlights the impact of these nanofibers on the physicochemical properties of packaging materials, as well as the application of nanofiber-loaded packaging materials to foods, such as dairy, meat, fruit, and vegetable products.

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There has been a growing interest in freeze-dried food products globally because of their light weight, compact nature, and long shelf life. However, packaging plays a crucial role in maintaining the quality and safety of freeze-dried foods. The main purpose of packaging such foods is to prevent contamination and moisture absorption, which can lead to rehydration and spoilage. Overall, by selecting the appropriate packaging materials and design, manufacturers can ensure that their freeze-dried food products remain fresh, nutritious, and safe for consumption. This chapter highlights the requirements for a packaging material for freeze-dried foods as well as the types of packaging available commercially for freeze-dried foods in India and globally. Furthermore, comprehensive information on the sustainability of the packaging material is discussed. In addition, the potential development and challenges in packaging freeze-dried products have been briefly explained, exerting major stress on their future scope.

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Recently, fiber-based and functional paper food packaging has garnered significant attention for its versatility, excellent performance, and potential to provide sustainable solutions to the food packaging industry. Fiber-based food packaging is characterized by its large surface area, adjustable porosity and customizability, while functional paper-based food packaging typically exhibits good mechanical strength and barrier properties. This review summarizes the latest research progress on food packaging based on fibers and functional paper. Firstly, the raw materials used for preparing fiber and functional paper, along with their physical and chemical properties and roles in food packaging, were discussed. Subsequently, the latest advancements in the application of fiber and paper materials in food packaging were introduced. This paper also discusses future research directions and potential areas for improvement in fiber and functional paper food packaging to further enhance their effectiveness in ensuring food safety, quality, and sustainability.

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Electrospinning is a versatile, cost-effective method for manufacturing sub-micron or nano-scale polymer fibers, without requiring high temperature or pressure. This technology offers numerous advantages, including simple equipment, mild processing conditions, distinctive pore structures, and highly modifiable surface properties. Herein, we provide an overview of the various types and factors influencing electrospinning, and discuss its diverse applications in food packaging, such as intelligent packaging, antibacterial packaging, antioxidant packaging, and high-temperature/humidity-resistant packaging. We also explore the limitations of electrospinning and suggest future research directions. This review aims to deepen our understanding of electrospinning technology and provide valuable references for the development of food packaging materials.

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Plastic used in food packaging causes permanent damage to living things. Therefore, biodegradable packaging has gained importance. In this study, biodegradable composite plates made from cross-linked wheat starch and cellulose-based fibers were examined for their physical and mechanical properties. The mechanical and physical properties were significantly altered when the obtained composite plates were examined. According to texture analysis, the plate with the lowest brittleness and with the highest crushing toughness value was produced from 7% carboxymethylcellulose. The densities of the composite plates obtained from cross-linked wheat starch were found to be 0.171 g/cm, and their densities were found to be lower than the composite plates produced from natural wheat starch. It was determined that the plate with the highest water resistance was produced from 7% carboxymethyl cellulose. Added cellulosic fibers (commercial cellulose, linter fiber, hemp fiber) reduced moisture absorption from the air, reducing the average moisture content to 8.71. All of the plates produced with 7% l... Read More

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With renewed interest in food packaging materials that can be both recyclable and compostable and the environmental concerns about plastic pollution in the terrestrial and aquatic ecosystems, molded fiber food packaging is experiencing an unprecedented demand around the globe. However, the phase-out of per- and polyfluoroalkyl substances (PFASs), commonly used as a water/grease resistant agent in food contact molded materials in many jurisdictions, has posed a significant challenge to the industry. This perspective outlines a recently developed solution to replace PFASs through the application of a layer of cellulose nanofibrils on the surface of molded fiber objects.

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The materials generally derived from sustainable or renewable biomass are known as bio-based materials. Environmental factors, such as microbial contamination, moisture, and oxidation, are mainly responsible for food waste/spoilage. The packaging provides protection of food from such damage and enhances food quality and stability. The conventional polymers used in packaging have several drawbacks, which need to be replaced with bio-based packaging alternatives. Using bio-based packaging materials and coatings to protect the food through packaging could provide a sustainable solution, which also caters to the need of consumer demand for fresh food and concern about food safety. Therefore, the chapter aims to offer the current status of bio-based packaging, which provides sustainable trends for the future bioplastic-based packaging industry. The chapter discusses the potential of different natural and synthetic polymers for packaging and their properties to suit various packaging conditions.

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Packaging is one of the major domains in the food processing industry that reduces waste and enhances product shelf life. Recently, research and development have focused on bioplastics and bioresources to combat environmental issues caused by the alarming growth of single-use plastic waste food packaging. The demand for natural fibres has recently increased because of their low cost, biodegradability and eco-friendliness. This article reviewed recent developments in natural fibre-based food packaging materials. The first part discusses the introduction of natural fibres in food packaging, with a focus on fibre source, composition and selection parameters, while the second part investigates the physical and chemical ways to modify natural fibres. Several plant-derived fibre materials have been utilised in food packaging as reinforcements, fillers and packaging matrices. Recent investigations developed and modified natural fibre (physical and chemical treatments) into packaging using casting, melt mixing, hot pressing, compression moulding, injection moulding, etc. These techniques maj... Read More

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Driven by the ever-growing awareness of sustainability and circular economy, renewable, biodegradable, and recyclable fiber-based packaging materials are emerging as alternatives to fossil-derived, nonbiodegradable single-use plastics for the packaging industry. However, without functional barrier coatings, the water/moisture vulnerability and high permeability of fiber-based packaging significantly restrain its broader application as primary packaging for food, beverages, and drugs. Herein, we develop waterborne complex dispersion barrier coatings consisting of natural, biodegradable polysaccharides (i.e., chitosan and carboxymethyl cellulose) through a scalable, one-pot mechanochemical pathway. By tailoring the electrostatic complexation, the key element to form a highly crosslinked and interpenetrated polymer network structure, we formulate complex dispersion barrier coatings with excellent film-forming property and adaptable solid-viscosity profiles suitable for paperboard and molded pulp substrates. Our complex dispersions enable the formation of a uniform, defect-free, and inte... Read More

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This research aims to evaluate a sustainable alternative that allows reducing unnecessary plastic waste through the design of a packaging system for dry food. This consists of a primary package for single-serve soluble edible pouches and a secondary package to provide protection against excessive moisture and the necessary protection during transportation, storage, and marketing. Thus, the objective of this research is to assess a methodology that allows the design of a system that combines both, biopolymeric and synthetic materials taking into consideration the product shelf-life estimation. Instant coffee was selected as the dry food to evaluate due to its high consumption and popularity. The sorption isotherms of the coffee samples were obtained. The primary packaging was made from gelatin selected between starch and pectin. Tensile strength and heat sealing resistance were assessed. From the data obtained and thermodynamic analysis, the shelf life of the product was analytically estimated. The performance of the system was analyzed by simulating the daily consumption of 30 indivi... Read More

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The current review focuses on the role of bio-composites, natural fibres, and clays in active and intelligent food packaging. Because of their biodegradability, sustainability, and regenerative nature, these materials present a potential solution to increasing environmental problems. Natural fibres, clays, and bio-composites considerably enhance packaging material's mechanical characteristics, thermal stability, and barrier performance, allowing for improved food preservation. Natural fibres, such as starch-based, wool-based, silk-based, and protein-based fibres, actively interact with packed food, improving shelf life and quality. Moreover, their incorporation into intelligent packaging systems aids in monitoring food safety factors in real-time. Natural clays aid in the controlled release of active chemicals such as antibacterial agents and antioxidants due to their layered structure and high absorption capability. The ongoing research in this field hints at the significant potential of these materials, moving towards a more sustainable and environmentally conscious future for food... Read More

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Abstract Food packaging is used worldwide and is a common technique for protecting food safety and quality while increasing shelf life. Environmental issues caused by using polymers in packaging derived from petroleum are becoming more significant and more wellknown. Interest in ecofriendly packaging materials made of renewable resources (biopolymers) has steadily increased, particularly for temporary and throwaway packaging applications. However, biopolymers frequently have poor processability, poor mechanical, and poor barrier characteristics, restricting their industrial application and scalable manufacturing. Researchers have created bionanocomposites with improved packaging qualities like antibacterial function, mechanical toughness, optical clarity, and gas and water barrier properties to overcome these restrictions. This review seeks to inform readers about recent advances in active food packaging that use biopolymers and bionanocomposite materials. The difficulties and possibilities presented by such resources for the food packaging sector have been examined. This review is... Read More

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Effective food packaging that can protect foodstuffs from physical, chemical, and biological damage and maintain freshness and quality is essential to the food industry. Wheat gluten shows promise as food packaging materials due to its edibility, biodegradability, wide availability, low cost, film-forming potential, and high resistance to oxygen. The low mechanical properties and poor water permeability of wheat gluten coatings and films limit their wide applications; however, some inferior properties can be improved through various solutions. This work presents a comprehensive review about wheat gluten-based coatings and films, including their formulation, processing methods, properties, functions, and applications. The mechanical and water resistance properties of coatings and films can be reinforced through wheat gluten modification, combinations of different processing methods, and the incorporation of reinforcing macromolecules, antioxidants, and nanofillers. Antioxidants and antimicrobial agents added to wheat gluten can inhibit microbial growth on foodstuffs, maintain food qua... Read More

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The conventional concept of food packaging materials was just to provide a storage medium for the food products and protect them from moisture and microorganisms. However, with the advancement in technology and food related research taking place worldwide, revolutionary changes have also taken place in the packaging industry and the focus has shifted to food safety and security, and to the use of natural packaging materials have been encouraged. The electrospinning method is a very suitable and convenient technique to produce structurally and functionally advanced nanofibers which can be effectively used for food packaging. Also, food grade polysaccharides can be considered as suitable candidates for food packaging applications as they are biocompatible, biodegradable, and abundant in nature. This chapter discusses the different types of polysaccharides, their properties, the development of electrospun nanofibers and their applicability to food packaging applications.

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The dependency on nonbiodegradable-based food packaging, increase in population growth, and persistent environmental problems are some of the driving forces in considering the development of biodegradable food packaging. This effort of green packaging has the potential to solve issues on plastic wastes through the combination of biodegradable composite-based food packaging with plant extracts, nanomaterials, or other types of polymer. Modified biodegradable materials have provided numerous alternatives for producing green packaging with mechanical strength, thermal stability, and barrier performance that are comparable to the conventional food packaging. To the best of our knowledge, the performance of nonbiodegradable and biodegradable composites as food packaging in terms of the above properties has not yet been reviewed. In this context, the capability of biodegradable polymers to substitute the nonbiodegradable polymers was emphasized to enhance the packaging biodegradation while retaining the mechanical strength, thermal stability, barrier properties, and antioxidant and antimic... Read More

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Polymer composites with natural fibers as reinforcements are being customarily used for a wide range of engineering applications due to their exemplary characteristics like low density, ease of procurement and superior mechanical properties but natural fibers are usually hydrophilic. An exploration into a class of natural fiber composite like date palm-stem fiber composite was hence undertaken to venture into manufacture of a new class of material which has excellent water resistant properties and can be used in diverse application areas. The effect of loading of the date palm-stem fiber on the physical attributes along-with mechanical aspects were investigated under the present research and necessary efforts were made to study about the surface treatment of short fiber based epoxy composites. The treated fibers and their characteristics were observed and compared with the untreated ones. Composites of various compositions of different amounts of fiber loading were fabricated by simple hand lay-up technique and it was observed that the effect of surface treatment of fibers on the ove... Read More

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Renewable environmentally friendly polysaccharides and their composites have been critically reviewed for biodegradable food packaging applications.

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Bagasse fiber is a waste product from sugar cane industry, which extraction from sugar-cane with approximately 30% cellulose content, and this fiber provides a natural source for nonwoven industries. Even though untreated bagasse fibers become more and more into attention because of the increasing concern for disposal of agricultural residuals and the need for enhancing the sugar cane industry's profitability. However, there are different methods to evaluate Bagasse fibers properties. Using of Bagasse fibers as a food packing materials is a very important trend to improve our live style. There are a lot of packing kinds which making from unhealthy materials like plastic packages. The university trend is to natural materials, and recycles the waste fibers to make new products from these materials. the high relative humidity (RH) of packaged fresh-cut fruits or vegetables that is associated with spoilage the microbial growth. is released and should protect the product against the microbial growth. Potential antimicrobial compounds, as well as possible applications to preserve fresh-c... Read More

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FruitsFruits and vegetablesVegetables are particularly perishable commodities as they contain 8090% of water by weight. Several methods have been employed to protect and increase the shelf life of fresh goods during packagingPackaging, transport and storage. EdibleEdible Coatings coatingsCoating are thin films made applied to the exterior surface of a substance, which offers protection against external moisture, oxygen and pathogens. The various components commonly used in the manufacture of edibleEdible Coatings coatingsCoating includes polysaccharides, proteins, lipids, compositesComposites and resins. The packagingPackaging of fresh fruitsFruits and vegetablesVegetables is an essential step to protect against further contamination, damage and excess moisture loss. Bags, trays, sleeve packs, boxes, cartons and palletized containers are the generally used packagingPackaging materials for convenient handling and transportation of fresh products. Various types of films made of polyethylene, polyester, polyvinyl, cellulose and aluminum are currently used in packagingPackaging as moist... Read More

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Now a day there is a great interest in finding a new material that is sustainable and reliable to be used in packaging. Biodegradable and bioplastics are taking place in this area of research and product developments. The main important point here is the environment and how we all are responsible to keep the environment clean and go green. So, the main idea of this chapter is to discuss sustainable materials that have the potential to be utilized in packaging industries. Biodegradables and biopolymers classification is discussed with its application in food packaging, elaborating the advantageous and disadvantageous in packaging applications. Utilization of natural materials as a composite reinforcement and as a raw material for paper making industry also discussed here. One of the natural fibers that draw the attention of the researchers and industries is the coir fiber due to its availability and its good strength, low water absorption, and durability. These advantages make the coconut husks are a good candidate for many applications, one of these applications are eco-friendly food... Read More

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Natural fiber reinforced composites have had a great impact on the development of eco-friendly industrial products for several engineering applications. Sugar palm fiber (SPF) is one of the newly found natural fibers with limited experimental investigation. In the present work, sugar palm fiber was employed as the natural fiber reinforcement. The composites were hot compressed with polyvinyl butyral (PVB) to form the structure of laminated composites and then were subjected to tensile testing and moisture absorption. The maximum modulus and tensile strength of 0.84 MPa and 1.59 MPa were registered for samples PVB 80-S and PVB 70-S, respectively. Subsequently, the latter exhibited the highest tensile strain at a maximum load of 356.91%. The moisture absorption test revealed that the samples exhibited better water resistance as the proportion of PVB increased relative to the proportion of SPF due to the remarkable hydrophobic property of PVB in comparison with that of SPF.

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The technology of production of edible food packaging based on Apple puree with the addition of 25, 50 and 75 % of Apple, grape and tomato pomace. The physical and chemical properties of the resulting edible packaging humidity, water absorption, resistance to different nature of liquids, microscopy and organoleptic evaluation of samples. The influence of the concentration of used Marc on the organoleptic characteristics of edible packaging. The correlation between moisture and water absorption of edible packaging based on Apple puree with the addition of Marc is determined. High resistance of the investigated package to various model liquids is established. The research results show the high potential of the developed packaging as a replacement for traditional disposable polymer packaging materials. Edible packaging based on food production wastes - the extract from the processing of fruits and vegetables not only has a reduced cost, but is also partly a solution to a common environmental problem - recycling.

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Packaging materials are classified into different categories by various criteria, either by the majority component in them, which can be biodegradable polymers and biopolymers, or by the origin and synthesis of the materials, which can be natural, synthetic and microbial polymers. Proteins are one the most abundant natural raw materials that can be used for creating novel food structures as films for food packaging, which is one of the larger consumers of industrial plastics. Polysaccharides are, in most cases, the generating matrix of biodegradable packaging, due to the multiple advantages they have due to barrier properties. The use of biopolymers as a raw material in the preparation of packaging is an attractive alternative to reduce the use of plastic packaging. Food packaging systems have an important role in the food supply chain, such as in storage, handling, transport and protection of food from external contamination and in product preservation.

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Flexible packaging materials is one of the huge sectors in packaging industries which feed wide range of industries etc. food, medical, beverage and others daily used products. Different structures of flexible packaging materials and its functional properties have been discussed. Ten popular multilayer laminated structures have been evaluated. These laminates are used extensively in the flexible packaging sector to demand various application purposes. The evaluation of these multilayer structures was conducted by assessment of barrier properties, mechanical properties and overall migration rates. The barrier properties were investigated by measurement of water vapor and oxygen permeability. The mechanical properties were studied through measurement the tensile strength and elongation at break %. The overall migration was tested for all samples according to EU Regulation Nr. 10/2011. The different structures showed highly satisfied functional properties that needed for each application.

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Food packaging has evolved from its basic characteristics of offering protection and preserve content during transport and storage. In the present, besides the classical information regarding content, an intelligent packaging may be used, based on different indicators. Beverage packaging has changed in order to adapt to the necessities and requirements of the consumers and of the environment. Moreover, the materials used in the beverage packaging have improved to enhance the quality of beverages. One of the used materials is represented by natural fibers, most frequently by cellulose. Natural fibers in beverage packaging may be an underexplored field for this industry.

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This chapter discusses opportunities for biopolymers in key end use sectors. The use of biobased polymers in food packaging, beverage packaging; nonfood packaging and food service packaging are discussed. The fresh food subsector accounts for the largest share of biopolymer-based packaging in the food end use sector. Use of biopolymers in beverages packaging is advancing significantly. Water soluble Poly(vinyl alcohol) is the leading biopolymer in consumer nonfood packaging applications, followed by starch and poly(lactic) acid (PLA). PLA is the most commonly used biopolymer in food service packaging applications.

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Polymer composites have gained much more attention because of their lightweight, low cost, ease of fabrication, corrosion resistance, wear property etc. In this regard, natural fiber became very popular because of its biodegradability. The moisture absorption of the natural fiber reinforced polymer composites, however, causes many adverse effects on their mechanical properties as well as on long-term performance. This moisture absorbing tendency limits their uses in many engineering applications also. In this research work jute polyester composites containing 5, 10 and 15wt% jute fiber were fabricated in hand lay-up method applying various post-stress conditions and then moisture absorption tests were carried out on prepared samples. It has been found that for unstressed composites, water absorption increased linearly with increasing jute fiber content. Interestingly, with an increase in post-stress, water absorption decreased. In this regard, better results were found for composites containing a higher proportion of jute fibers.

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Poor moisture resistance of natural fiber reinforced bio-composites is a major concern in structural applications. Many efforts have been devoted to alleviate degradation of bio-composites caused by moisture absorption. Among them, fiber pre-treatment has been proven to be effective. This paper proposes an alternative green fiber pretreatment with furfuryl alcohol. Pre-treatments with different parameters were performed and the influence on the mechanical properties of fiber bundles and composites was investigated. Moisture resistance of composites was evaluated by water absorption tests. Mechanical properties of composites with different water contents were analyzed in tensile tests. The results show that furfuryl alcohol pretreatment is a promising method to improve moisture resistance and mechanical properties (e.g., Youngs modulus increases up to 18%) of flax fiber composites.

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Novel food packaging technologies are developed to protect fresh and mildly-processed food against spoilage factors including microbiological, oxidation, moisture changes, and aromatic related factors. New concepts in food packaging were introduced because the traditional food packaging can not meet the growing customer requirement for food safety and nutrition. Novel packaging prevents food spoilage and quality deterioration using bioactive compounds through many methods, including active, intelligent, antimicrobial, antioxidant, starch and polymer based packaging, modified atmospheres and synergistic packaging technologies.

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Following the new ecofriendly technologies for food packaging, biodegradable composites with edible components as starch, glycerol, and lentil flour rich in fiber (0, 0.5 wt.% and 1.0 wt.%) are developed. The lentil flour, obtained from the residue of a commercial lentil protein extraction process, have micrometer size and, unlike typical lentil flour, have three times higher concentration of fiber. Its use leads to increments in the storage modulus, strength at break, and toughness of the composites, and to decreases in water vapor permeability, with respect to the matrix, showing that the additive can act as reinforcement for starch films. Composites with 0.5 wt.% of flour result in more flexibility due to their homogeneous dispersion in the matrix. All films are thermally stable up to 240 C and biodegradable in vegetal compost after 4 weeks. These new composites are high promising for use as biodegradable and edible food coatings. They could enrich food nutritional value by the fiberrich flour addition.

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The importance of natural fiber reinforced composites is rapidly developing both in terms of engineering application and research field. These natural fibers are completely renewable, environmental friendly, high specific strength, non-abrasive, low cost, bio-degradability. Hence the objective of this research work is to determine the moisture absorption test in media like normal water, bore water, distilled water and sea water and mechanical tests of hybrid composites such as flexural strength and impact strength using static test methods as per ASTM standards. The laminates used for the current study was fabricated by hand layup technique. Coconut coir fiber and glass fiber used as reinforcement and epoxy used as a matrix. Composites are prepared with different percentage of volume fraction. The result from the investigation indicates that incorporation of coconut coir and glass fiber laminate can improve strength and used as an alternate material for glass fiber reinforced composites material.

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The important trends in food-packaging research have been focused on food safety and quality by increasing the use of ecofriendly materials that can be obtained from the natural resources. The preservation of food materials is the major function of packaging systems. The other features, such as extension of shelf life, maintenance of food quality, retardation of deterioration, and protection from the negative impacts of transportation should be taken into consideration. The food-packaging system must be able to provide protection to the food products from the factors, such as heat, oxygen, moisture, enzymes, micro- and macroorganisms, unpleasant odor components, and should also prevent the loss of aroma. In the global market there is increasing demand for stable products. Therefore, there is increasing demand for food-packaging materials that can retain the natural properties of the food products for a longer period of time

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The diffusion of moisture is an environmental factor that limits the durability of polymer composites considerably in the wet/moist environments. The present paper examines the diffusion of moisture along and across through the unidirectional natural fiber reinforced polymer matrix composites. A number of three dimensional models with different fiber orientations have been used to analyze moisture diffusion along and across the fibers. Fickian moisture diffusion theory has been used to model the mass transport along the considered composite domains. It is observed that there are several orientation of fiber that can impede the moisture ingress, whereas some of the counterpart configurations do not produce the favorable results and hence those kind of configurations can be avoided. The analysis should be helpful in designing moisture durable fiber matrix architectures.

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The natural fiber based composites have potential to replace synthetic fiber based composites because of their low density, low cost and excellent specific mechanical properties. Further natural fibers are biodegradable, environment friendly, non-abrasive, non-hazardous to health and also available in abundance. However the major problem with the natural fiber is that they are hydrophilic in nature and has tendency to absorb moisture. Their mechanical properties get degraded over a period of time which limits the potential applications of these natural fiber based composites. In the current study jute/epoxy and hemp/epoxy composite laminates are manufactured. Water absorption tests were conducted by immersing specimens in distilled water at room temperature till the saturation point. In order to overcome the drawback of moisture absorption, jute/hemp/epoxy and jute/hemp/glass/epoxy hybrid composite laminates have been developed. The moisture diffusion phenomenon has been studied experimentally for pure and hybrid composites and results are compared. Experimental results showed that h... Read More

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The development of advanced formulations used for food packaging applications, which behave as protection or preservation materials and improve consumers' health offers a route to reduced food wastage. The present study deals with investigations on the possibility of obtaining functionalized coatings by electrospinning of poly(-caprolactone), a synthetic biodegradable polymer together with vitamin E (-tocopherol), selected as plant-based phenolic antioxidant. In this approach electrospinning allows the production of high surface area materials and thus offering an increased antioxidant activity. The electrospun fibres of poly(-caprolactone)/vitamin E were obtained, studied and their antioxidant properties were evaluated by measuring the fibre reactivity with 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. The potential for extending the shelf-life of food products by using this approach is discussed.

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During the last decades, environmental issues concerning to the reduction of the garbage amount derived from used packaging materials are becoming increasingly important. In this sense, the use of bio-based materials to design a food packaging results an interesting alternative to overcome this problem. Packaging based on biopolymers must contain and protect the food products, maintain their sensory quality and safety, and communicate information to consumers, as conventional packaging. One of the most studied biopolymer is starch, due to its wide availability, non-toxic characteristics, biodegradable character as well as low cost. Despite the aforementioned advantages, starch films have a notable moisture sensitivity and low mechanical properties, compared to conventional packaging, which restricts their applications on food packaging. Moreover, films derived from starch are very brittle. In order to improve their handling, plasticizers incorporation, blending with other materials, chemical modification or a combination of these treatments are possible alternatives. This chapter foc... Read More

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Background Until now, environmental sustainability issues are almost entirely unsolved for packaging materials. With the final aim of finding materials with a single recycling channel, cellulose fiber/poly(vinyl)alcohol composites were investigated. Methods After extrusion and injection molding, samples of composite with different cellulose fiber content (30%, 50% and 70% w/w) were tested. Results Tensile mechanical tests exhibited an improvement in composite stiffness when the reinforcement content was increased together with a decrease in composite elongation. Solubility tests performed at room temperature and 45C showed different behavior depending on the water-resistant film applied on the composite (50% cellulose fiber content). In particular, the uncoated composite showed complete solubility after 2 hours, whereas at the same time point, no solubility occurred when a non-water-soluble varnish was used. Conclusions The proposed composites, named Poly-paper, appear to warrant further investigation as highly sustainable packaging.

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Over the last 50 years, remarkable improvements in mechanical and barrier properties of polymer composites have been realized. Their improved properties have been widely studied and employed for food packaging to keep food fresh, clean and suitable for consumption over sufficiently long storage period. In this paper, the current progress of science and technology development of polymer composites for intelligent food packaging will be highlighted. Future directions and perspectives for exploring polymer composites for intelligent food packaging to reveal freshness and quality of food packaged will also be put forward.

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ABSTRACT In this article, packaging bags composited with selective barrier film and moisture absorbent nonwoven fabrics were prepared to design a kind of functional bags, which can inhibit the growth of aflatoxin of peanuts. The influences of the superabsorbent fiber (SAF) and jute fiber on the internal relative humidity (RH) were investigated. It is found that jute nonwoven/selective barrier film composite bag can prevent the growth of aflatoxin B 1 of peanuts under the environment studied in this article because peanuts with higher moisture content can reduce O 2 content inside the bag by the aerobic respiration, achieving the modified atmosphere packaging (MAP) effect. In addition, a low RH microenvironment can be achieved by using SAF as moisture absorbent. It is promising to design a packaging bag with the effect of inhibition of the growth of aflatoxin of peanuts, by selecting proper moisture absorbent and selective barrier film of the composite bag. 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014 , 131 , 40190.

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The harmful ingredients in packaging materials and containers usually migrate to food during the machining and printing period. The permeability of packaging materials is very important for the food packaging safety. Several commonly used packaging materials were researched in this paper. Their permeability was characterized including the gas permeability, light-transmitting property, and the water vapor permeability. Some technologies which could improve the barrier property were brought forward. And the factors that impact the permeability were discussed in this research. Research on the permeability of packaging material is significant for food industry.

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Akund fiber is a new type of natural cellulose fiber. Because of its excellent properties, akund fiber has become one of the new ecological materials which have huge development potential. Recently natural fibers have shown great promise in a variety of applications that were previously dominated by synthetic fibers due to their important aspects of biocompatibility, possible biodegradation, nontoxicity, and abundance. Moisture absorption and release behaviour of natural fiber plastic composites is one major concern in their outdoor applications. So the knowledge of the moisture content and the moisture absorption and release rate is very much essential for the application of akund fiber as an excellent reinforcement in polymers. An effort has been made to study the moisture absorption and release behaviour of akund fiber and the mechanical performance of it at relative air humidity from 0% to 100%. The gain and loss in moisture content in akund fiber due to water absorption and release were measured as a function of exposure time under the environment, in which temperature is 20C a... Read More

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The need for renewable fiber reinforced composites has never been as prevalent as it currently is. Natural fibers offer both cost savings and a reduction in density when compared to glass fibers. Though the strength of natural fibers is not as great as glass, the specific properties are comparable. Currently natural fiber composites have two issues that need to be addressed: resin compatibility and water absorption. The following preliminary research has investigated the use of Kenaf, Hibiscus cannabinus, as a possible glass replacement in fiber reinforced composites.

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One area where natural fibres have scope for consideration is the packaging industry. Packaging is the process of preparing an item for preservation, storage, transportation and display. The materials with which this is done depend on the category of packaging and the requirements of the item itself. Biodegradable polymers reinforced with natural fibres provide the next logical step in an effort to provide environmentally friendly cost-effective solutions for the packaging industry. The main goals for the use of natural fibres in packaging are to provide additional stiffness and strength, minimise weight and reduce cost by lowering polymer content. In addition, when combined with biodegradable polymers, natural fibres allow the biodegradability of the packaging material to be maintained. This chapter endeavours to identify the extent to which natural-fibre-based packaging is being utilised in the industry at present and the potential future applications. Plastics used for packaging are very often used once and then discarded, creating an unending waste stream. In the past, efforts to... Read More

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Biodegradable food packaging trays made from cassava starch, sunflower proteins and cellulose fibers were obtained by a foam baking process. The effect of varying the proportions of these three components on physico-chemical and mechanical properties of the trays was studied, as was the relationship between these properties and the trays microstructure. All trays presented thicknesses between 1.55 and 1.76 mm, and densities between 0.46 and 0.59 g/cm3. The increment of fiber concentration from 10% to 20% w/w improved the mechanical properties and slightly reduced the post-pressing moisture content, but increased the water absorption capacity of the material in at least 15%. The addition of sunflower proteins till 20% w/w reduced significantly the post-pressing moisture content (ca. 5.7%), the water absorption capacity (till 43%) and the relative deformation of the trays (till 21%). The formulation presenting the best properties contained 20% fiber and 10% protein isolate, and had a maximal resistance of 6.57 MPa and a 38% reduction in water absorption capacity, corresponding to a mo... Read More

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Abstract A mouldedfibre packaging system was characterized under conditions simulating reallife packaging of food. A steadystate moisture flux through the mouldedfibre packaging was generated by subjecting the system to different combinations of internal humidity [3397% r.h. (0.330.97a w of contents), RH(i)] and surrounding humidity [3397% r.h., RH(e)]. The objective was to resolve whether a hygroscopic fibre material absorbs moisture proportional to the rate of moisture transport, and the mouldedfibre material was thus characterized with respect to accumulation of moisture in the fibre material, water vapour transmission rate (WVTR) and permeability (k/x). These steadystate properties showed significant asymmetry depending on direction of moisture transport. When moisture was transported out of the system [RH(i) > RH(e)] the fibre material adsorbed moisture to a considerable lesser extent compared to when moisture was transported into the system [RH(i) < RH(e)], just as (k/x) increased by 1520%. Taking both directions of moisture transport into account, the moisture ... Read More

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