Edible Carrageenan Films Reinforced with Starch and Nanocellulose: Development and Characterization
-
Published:2023-11-10
Issue:22
Volume:15
Page:15817
-
ISSN:2071-1050
-
Container-title:Sustainability
-
language:en
-
Short-container-title:Sustainability
Author:
Dmitrenko Mariia1ORCID, Kuzminova Anna1ORCID, Cherian Reeba Mary2ORCID, Joshy K. S.2, Pasquini Daniel3ORCID, John Maya Jacob4ORCID, Hato Mpitloane J.5ORCID, Thomas Sabu2, Penkova Anastasia1ORCID
Affiliation:
1. St. Petersburg State University, 7/9 Universitetskaya nab., 199034 St. Petersburg, Russia 2. School of Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam 686560, Kerala, India 3. Instituto de Química, Universidade Federal de Uberlândia, Campus Santa Mônica, Av. João Naves de Ávila, 2121, Uberlandia 38400-902, Minas Gerais, Brazil 4. Centre for Nanostructures and Advanced Materials, Chemicals Cluster, Council for Scientific and Industrial Research, Pretoria 0001, South Africa 5. Nanotechnology Research Group, Department of Chemistry, School of Physical and Mineral Sciences, University of Limpopo (Turfloop), Sovenga 0727, Polokwane, South Africa
Abstract
Currently, from the sustainable development point of view, edible films are used as potential substitutes for plastics in food packaging, but their properties still have limitations and require further improvement. In this work, novel edible carrageenan films reinforced with starch granules and nanocellulose were developed and investigated for application as a bio-based food packaging system. The nanocellulose was used to improve film mechanical properties. Aloe vera gel was incorporated for antibacterial properties. Glycerol and sesame oil were added as plasticizers into the nanocomposite film to improve flexibility and moisture resistance. The interactions between charged polysaccharide functional groups were confirmed by FTIR spectroscopy. The migration of starch particles on the upper film surface resulting in increased surface roughness was demonstrated by scanning electron and atomic force microscopy methods. Thermogravimetric analysis showed that all films were stable up to 200 °C. The increase in nanocellulose content in films offered improved mechanical properties and surface hydrophilicity (confirmed by measurements of contact angle and mechanical properties). The film with a carrageenan/starch ratio of 1.5:1, 2.5 mL of nanocellulose and 0.5 mL of glycerol was chosen as the optimal. It demonstrated water vapor permeability of 6.4 × 10−10 g/(s m Pa), oil permeability of 2%, water solubility of 42%, and moisture absorption of 29%. This film is promising as a biodegradable edible food packaging material for fruits and vegetables to avoid plastic.
Funder
Russian Federation represented by the Ministry of Science and Higher Education National Research Foundation Brazilian National Council for Scientific and Technological Development
Subject
Management, Monitoring, Policy and Law,Renewable Energy, Sustainability and the Environment,Geography, Planning and Development,Building and Construction
Reference81 articles.
1. Calicioglu, O., Flammini, A., Bracco, S., Bellù, L., and Sims, R. (2019). The Future Challenges of Food and Agriculture: An Integrated Analysis of Trends and Solutions. Sustainability, 11. 2. Ren, H., Li, S., Gao, M., Xing, X., Tian, Y., Ling, Z., Yang, W., Pan, L., Fan, W., and Zheng, Y. (2023). Preparation and Characterization of Microcrystalline Cellulose/Polylactic Acid Biocomposite Films and Its Application in Lanzhou Lily (Lilium davidii var. unicolor) Bulbs Preservation. Sustainability, 15. 3. Food Packaging? Roles, Materials, and Environmental Issues;Marsh;J. Food Sci.,2007 4. (2013). Food Process Engineering and Technology, Elsevier. 5. Zinina, O., Merenkova, S., and Galimov, D. (2023). Development of Biodegradable Alginate-Based Films with Bioactive Properties and Optimal Structural Characteristics with Incorporation of Protein Hydrolysates. Sustainability, 15.
|
|