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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