Sustainable innovations in food packaging: Antioxidant basil-enriched cassava starch films with UV protection and enhanced water and mechanical resistance

IF 8.5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
{"title":"Sustainable innovations in food packaging: Antioxidant basil-enriched cassava starch films with UV protection and enhanced water and mechanical resistance","authors":"","doi":"10.1016/j.fpsl.2024.101324","DOIUrl":null,"url":null,"abstract":"<div><p>Degradation of food during transportation or storage poses a significant threat to its shelf life. Developing functional materials using sustainable components can serve as an environmentally friendly alternative to traditional food packaging, which contributes negatively to climate change. In this endeavor, carboxymethyl cassava starch-based films with various compositions of basil extract, available in aqueous (B) or freeze-dried (BS) forms, were obtained by extrusion. The inclusion of these extracts provided the starch film's antioxidant potential and contributed to increased tensile toughness. The highest concentration of BS yielded materials with outstanding UV protection capabilities and water resistance, showcasing remarkable improvements in hydrophobicity. The polyphenol release kinetic curves of the films with B at 15 % w/w and with BS, evaluated by the Weibull model, showed a Fick diffusion mechanism, underscoring the potential utility of these films as biodegradable and edible active packaging for lipophilic and acidic foods.</p></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":null,"pages":null},"PeriodicalIF":8.5000,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289424000899","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

Degradation of food during transportation or storage poses a significant threat to its shelf life. Developing functional materials using sustainable components can serve as an environmentally friendly alternative to traditional food packaging, which contributes negatively to climate change. In this endeavor, carboxymethyl cassava starch-based films with various compositions of basil extract, available in aqueous (B) or freeze-dried (BS) forms, were obtained by extrusion. The inclusion of these extracts provided the starch film's antioxidant potential and contributed to increased tensile toughness. The highest concentration of BS yielded materials with outstanding UV protection capabilities and water resistance, showcasing remarkable improvements in hydrophobicity. The polyphenol release kinetic curves of the films with B at 15 % w/w and with BS, evaluated by the Weibull model, showed a Fick diffusion mechanism, underscoring the potential utility of these films as biodegradable and edible active packaging for lipophilic and acidic foods.

食品包装的可持续创新:富含罗勒的木薯淀粉抗氧化薄膜,具有紫外线防护功能,并增强了防水性和机械强度
食品在运输或储存过程中发生降解,对其保质期构成严重威胁。使用可持续成分开发功能性材料可以作为传统食品包装的环保替代品,而传统食品包装会对气候变化产生负面影响。在这项研究中,我们通过挤压法获得了羧甲基木薯淀粉基薄膜,其中含有不同成分的罗勒提取物,有水溶液(B)和冻干(BS)两种形式。这些提取物的加入增强了淀粉薄膜的抗氧化潜力,并有助于提高拉伸韧性。BS 浓度最高的材料具有出色的防紫外线能力和耐水性,在疏水性方面也有显著改善。用 Weibull 模型评估了含 15% w/w B 和含 BS 的薄膜的多酚释放动力学曲线,结果表明这些薄膜具有 Fick 扩散机制,突出表明了这些薄膜作为亲脂性和酸性食品的可生物降解和可食用活性包装的潜在用途。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Food Packaging and Shelf Life
Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science
CiteScore
14.00
自引率
8.80%
发文量
214
审稿时长
70 days
期刊介绍: Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信