MyMedR

Displaying publications 1 - 20 of 71 in total

Abstract:

Sort:

Fulltext Effect of modified atmosphere packaging on microbial flora changes in fishery products

Velu, S., Abu Bakar, F., Mahyudin, N.A., Saari, N., Zaman, M.Z.

International Food Research Journal, 2013;20(1):17-26.
MyJurnal

Modified atmosphere packaging (MAP) has become a popular method for packaging foods as it can extend the shelf life of food with minimal quality defect. Oxygen, nitrogen and carbon dioxide are the common gases used in MAP, Oxygen and carbon dioxide inclusive as only these two gaseous have the preservative effects on the packed food product. Their effect on microbial changes of any food product throughout storage period is highly depend on type of the product and packaging materials, appropriate gas composition, storage temperature, the ratio between gas and product volume, and hygienic manner during processing and packaging. MAP with highest percentage of carbon dioxide is proven to be more effective than vacuum packaging in inhibiting the growth of spoilage and pathogenic bacteria in many fishery products. This article reviews the consequences of MAP towards microbial changes in fishery products.

Matched MeSH terms: Food Packaging
Cassava/sugar palm fiber reinforced cassava starch hybrid composites: Physical, thermal and structural properties

Edhirej A, Sapuan SM, Jawaid M, Zahari NI

Int J Biol Macromol, 2017 Aug;101:75-83.
PMID: 28288881 DOI: 10.1016/j.ijbiomac.2017.03.045

A hybrid composite was prepared from cassava bagasse (CB) and sugar palm fiber (SPF) using casting technique with cassava starch (CS) as matrix and fructose as a plasticizer. Different loadings of SPF (2, 4, 6 and 8% w/w of dry starch) were added to the CS/CB composite film containing 6% CB. The addition of SPF significantly influenced the physical properties. It increased the thickness while decreasing the density, water content, water solubility and water absorption. However, no significant effect was noticed on the thermal properties of the hybrid composite film. The incorporation of SPF increased the relative crystallinity up to 47%, compared to 32% of the CS film. SEM micrographs indicated that the filler was incorporated in the matrix. The film with a higher concentration of SPF (CS-CB/SPF8) showed a more heterogeneous surface. It could be concluded that the incorporation of SPF led to changes in cassava starch film properties, potentially affecting the film performances.

Matched MeSH terms: Food Packaging
Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil

Tan LF, Elaine E, Pui LP, Nyam KL, Yusof YA

Acta Sci Pol Technol Aliment, 2021 1 16;20(1):55-66.
PMID: 33449520 DOI: 10.17306/J.AFS.0771

BACKGROUND: Biodegradable food packaging has improved in quality with recent research incorporating natural extracts for functionality purposes. This research aims to develop chitosan film with Chrysanthemum morifolium essential oil to improve the shelf life of fresh raw chicken and beef.
METHODS: 1.5% (w/v) chitosan films with Chrysanthemum morifolium essential oil (0% to 6% (v/v)) were produced through homogenization, the casting of a film solution in a petri dish and convection drying. The edible film was evaluated in terms of its physical (color, thickness, water vapor permeability), mechanical (puncture strength, tensile strength, elongation at break) and chemical properties (antioxidant assay, Fourier Transform Infrared Spectroscopy (FTIR)).
RESULTS: With an increasing concentration of Chrysanthemum morifolium in the chitosan film, the test values of physical properties such as tensile strength, puncture force, and elongation at break declined significantly. However, the thickness, water permeability, and color profile (L*, a*, b*) values of the chitosan film increased. Similarly, the scavenging effect of antioxidant assay increased (from 4.97% to 18.63%) with a rise in Chrysanthemum morifolium concentration. 2%, 3%, and 4% of Chrysanthemum morifolium in the chitosan film showed a significant inhibition zone ranging from 2.67 mm to 3.82 mm against Staphylococcus aureus, a spoilage bacterium that is commonly found in chicken and beef products. The storage and pH tests showed that 4% of Chrysanthemum morifolium in the film maintained pH level (safe to consume), and the shelf life was extended from 3 days to 5 days of meat storage.
CONCLUSIONS: This study demonstrated that the incorporation of 4% (v/v) Chrysanthemum morifolium extract into 1.5% (w/v) chitosan film extends the storage duration of raw meat products noticeably by reducing Staphylococcus aureus activity. Therefore, it increases the quality of the edible film as an environmentally friendly food packaging material so that it can act as a substitute for the use of plastic bags. Future studies will be conducted on improving the tensile strength of the edible film to increase the feasibility of using it in the food industry. In addition, the microstructure and surface morphology of the edible film can be further determined.

Matched MeSH terms: Food Packaging
Fulltext Corn Starch/Chitosan Nanoparticles/Thymol Bio-Nanocomposite Films for Potential Food Packaging Applications

Othman SH, Othman NFL, Shapi'i RA, Ariffin SH, Yunos KFM

Polymers (Basel), 2021 Jan 27;13(3).
PMID: 33513664 DOI: 10.3390/polym13030390

This work aims to develop corn starch/chitosan nanoparticles/thymol (CS/CNP/Thy) bio-nanocomposite films as potential food packaging materials that can enhance the shelf life of food. CS/CNP/Thy bio-nanocomposite films were prepared by the addition of different concentrations of thymol (0, 1.5, 3.0, 4.5 w/w%) using a solvent casting method. The resulting films were characterized in terms of optical, mechanical, and water vapor permeability (WVP) properties. The addition of thymol was found to reduce the tensile strength (TS), elongation at break (EAB), and Young's modulus (YM) of the films. Generally, the increment in the concentration of thymol did not significantly affect the TS, EAB, and YM values. The addition of 1.5 w/w% thymol increased the WVP of the films but the WVP reduced with the increase in thymol concentrations. CS/CNP/Thy-3% bio-nanocomposite films demonstrated the potential to lengthen the shelf life of cherry tomatoes packed with the films, whereby the cherry tomatoes exhibited no significant changes in firmness and the lowest weight loss. In addition, no mold growth was observed on the sliced cherry tomatoes that were in direct contact with the films during 7 days of storage, proving the promising application of the films as active food packaging materials.

Matched MeSH terms: Food Packaging
Extraction and characterization of cellulose nanoparticles from palm kernel meal for potential application in active food packaging

Chamathka WWDR, Chai TT, Phuah ET, Wong JX, Chen SN, Yassoralipour A

Int J Biol Macromol, 2024 Mar;260(Pt 2):129637.
PMID: 38262554 DOI: 10.1016/j.ijbiomac.2024.129637

The research aimed to explore the potential of palm kernel meal (PKM) as a sustainable source of cellulose nanoparticles (CNPs) for active food packaging. The CNPs were isolated using a combination of chemical techniques, such as alkaline treatment, bleaching, and acid hydrolysis. The characterization of the CNPs was analysed using various techniques, including scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, and UV-visible spectroscopy. The findings revealed that chemical processing effectively removed lignin and hemicellulose from PKM. The SEM morphology confirmed the separation of the CNPs, resulting in the production of 40-100 nm spherical cellulose nanoparticles, while XRD and FTIR analyses confirmed their purity and composition. Moreover, the UV-visible spectroscopy exhibited high transmittance rates, indicating the potential of CNPs as reinforcing agents for polymer matrices. The significance of utilising PKM as a valuable fibre source for extracting CNPs can be recommended for developing active food packaging.

Matched MeSH terms: Food Packaging
Nutritional composition and lipid oxidation stability of beef patties packed with biodegradable and non-biodegradable materials

Lim S, Wan Rosli W

Sains Malaysiana, 2014;43:1197-1203.

Long term environmental problems of non-biodegradable plastic, the need to conserve finite fossil fuels and the impact of globalization of food supply are some of the driving forces in looking towards biodegradable plastics as an alternative to the existing petrochemical-based polymers for food packaging application. The stability of nutritional composition, lipid oxidation, physical traits of beef patties packed with different types of plastics and the surface morphology of plastics after 3 months of frozen storage (-18 were studied. Beef patties were packed with either non-biodegradable high density polyethylene (PE), hydro-biodegradable low density polyethylene/ thermoplastic sago starch plastic (PEs), hydro-biodegradable polylactic acid plastic (PIA) or oxo-biodegradable plastic (oxo)). There were no differences in most of the nutrients analyzed and lipid oxidation values of beef patties packed with either biodegradable or non-biodegradable plastics after storage. There were significant (p decreased in fat for cooked patties and moisture for both raw and cooked patties. Lipid oxidation indices of beef patties increased after storage but they were not significant (p Beef patties packed with biodegradable packaging materials were able to retain moisture without jeopardizing the diameter reduction during storage. In summary, the application of biodegradable plastics for packing beef patties was considered acceptable and can be suggested as an alternative packaging item to replace conventional polyethylene plastic packaging.

Matched MeSH terms: Food Packaging
Fulltext Effect of selected high pressure processing parameters on the sensory attributes and shelf life of jackfruit (Artocarpus heterophyllus L.) bulb packed using different packaging materials

Ng, S. K., Tan, T. B., Tan, P. F., Chong, G. H., Tan, C. P.

International Food Research Journal, 2020;27(4):675-682.
MyJurnal

The effect of selected high pressure processing (HPP) parameters on the sensory attributes and
shelf life of jackfruit bulb packed using vacuum skin (VS) and vacuum nylon (VN) packaging
was studied. The samples were stored at chilled temperature (4°C) for shelf life study. HPP
significantly (p < 0.05) increased the shelf life of VS- and VP-packed jackfruit bulbs to 60 d
during chilled storage. In terms of colour stability during storage, both VS- and VP-packed
HP-treated jackfruit bulbs exhibited no significant differences (p > 0.05) in L*, a*, and b*
values. Also, the VS- and VP-packed HP-treated samples exhibited no significant differences
(p > 0.05) in terms of texture. However, the sensory evaluation carried out among 48 panellists
showed that there were significant differences (p < 0.05) between the untreated and HP-treated jackfruit bulbs. The aforementioned results had proven that HPP treatment of 500 MPa for
5 min could successfully extend the shelf life and retain the physicochemical properties of
jackfruit bulbs, regardless of the types of packaging used.

Matched MeSH terms: Food Packaging
Fulltext Complete Genome Sequence of Pluralibacter gergoviae FB2, an N-Acyl Homoserine Lactone-Degrading Strain Isolated from Packed Fish Paste

Chan KG, Tee KK, Yin WF, Tan JY

Genome Announc, 2014;2(6).
PMID: 25502672 DOI: 10.1128/genomeA.01276-14

Pluralibacter gergoviae FB2, a bacterial strain isolated from packed food, has been found to exhibit quorum-quenching properties. Hence, we report the first, complete genome of P. gergoviae sequenced using the Pacific Biosciences single-molecule, real-time (SMRT) platform.

Matched MeSH terms: Food Packaging
Health claims on food products in Southeast Asia: regulatory frameworks, barriers, and opportunities

Tan KY, van der Beek EM, Chan MY, Zhao X, Stevenson L

Nutr Rev, 2015 Sep;73(9):634-41.
PMID: 26269489 DOI: 10.1093/nutrit/nuv029

The Association of Southeast Asian Nations aims to act as a single market and allow free movement of goods, services, and manpower. The purpose of this article is to present an overview of the current regulatory framework for health claims in Southeast Asia and to highlight the current barriers and opportunities in the regulatory frameworks in the Association of Southeast Asian Nations. To date, 5 countries in Southeast Asia, i.e., Indonesia, Malaysia, the Philippines, Singapore, and Thailand, have regulations and guidelines to permit the use of health claims on food products. There are inconsistencies in the regulations and the types of evidence required for health claim applications in these countries. A clear understanding of the regulatory frameworks in these countries may help to increase trade in this fast-growing region and to provide direction for the food industry and the regulatory community to develop and market food products with better nutritional quality tailored to the needs of Southeast Asian consumers.

Matched MeSH terms: Food Packaging/legislation & jurisprudence*
Migration of endocrine-disrupting chemicals into food from plastic packaging materials: an overview of chemical risk assessment, techniques to monitor migration, and international regulations

Ong HT, Samsudin H, Soto-Valdez H

Crit Rev Food Sci Nutr, 2022;62(4):957-979.
PMID: 33081493 DOI: 10.1080/10408398.2020.1830747

Plastic packaging materials (PPMs) protect food from contamination, maintain quality, and ease transportation and distribution. Additives included during the manufacturing and processing of PPMs improve flexibility, durability, barrier properties, and sometimes aid the processing itself. During processing, these additives, even the monomers used to produce the plastics, can produce side products or breakdown products as a result of degradation and various chemical reactions. These starting substances and reaction products include 2,2-bis(4-hydroxyphenyl)propane (bisphenol A), phthalates/phthalic acid esters, alkylphenols, and bis(2-ethylhexyl) adipate, which are considered endocrine-disrupting chemicals (EDCs) that may interfere with the human endocrine system and produce adverse reproductive, neurological, developmental, and immune effects. When in contact with food, EDCs can migrate into food if conditions are appropriate, thereby possibly jeopardizing food safety. Chemical risk assessment and regulatory control were developed to reduce human exposure to harmful migrated EDCs. This article gives an overview of the migration of EDCs from PPMs and control measures to reduce the risk of adverse impacts on human health.

Matched MeSH terms: Food Packaging
Migration of antioxidants from polylactic acid films, a parameter estimation approach: Part I - A model including convective mass transfer coefficient

Samsudin H, Auras R, Burgess G, Dolan K, Soto-Valdez H

Food Res Int, 2018 03;105:920-929.
PMID: 29433289 DOI: 10.1016/j.foodres.2017.11.065

A two-step solution based on the boundary conditions of Crank's equations for mass transfer in a film was developed. Three driving factors, the diffusion (D), partition (Kp,f) and convective mass transfer coefficients (h), govern the sorption and/or desorption kinetics of migrants from polymer films. These three parameters were simultaneously estimated. They provide in-depth insight into the physics of a migration process. The first step was used to find the combination of D, Kp,f and h that minimized the sums of squared errors (SSE) between the predicted and actual results. In step 2, an ordinary least square (OLS) estimation was performed by using the proposed analytical solution containing D, Kp,f and h. Three selected migration studies of PLA/antioxidant-based films were used to demonstrate the use of this two-step solution. Additional parameter estimation approaches such as sequential and bootstrap were also performed to acquire a better knowledge about the kinetics of migration. The proposed model successfully provided the initial guesses for D, Kp,f and h. The h value was determined without performing a specific experiment for it. By determining h together with D, under or overestimation issues pertaining to a migration process can be avoided since these two parameters are correlated.

Matched MeSH terms: Food Packaging/methods*
Fulltext The development of nutrition pictograph design on food labeling using Delphi Technique

Aida Md Saad, Siti Zuraida Maaruf

ESTEEM Academic Journal, 2020;16(1):15-26.
MyJurnal

Recently consumers are facing the issue of health problems such as Non - Communicable Disease (NCD) occurring in the society due to unhealthy lifestyle and behaviours. Consumers have claimed that they have knowledge about nutrition information but with low awareness level to read the
nutrition information and difficulties to interpret the nutrition information on the food label. The nutrition contained in the food has been presented in numerical data and unattractive design. Plus, the rush when shopping will make the consumers neglect to read the food label. This research attempted to focus on the development of a suitable and usable nutrition pictograph design as a tool to educate the consumers in choosing a healthier selection of packed food. The researchers used the Delphi Technique as a medium in choosing the appropriate nutrition pictograph design, which should be incorporated into the selected food label. Findings from this study revealed positive feedback and reached a consensus, and all expert panels have agreed on the development of the nutrition pictogram design. Therefore, the implication of this study is targeted towards the consumers, Ministry of Health and food manufacturers. It can also contribute to the growth of the Visual Communication field. This nutrition pictograph design is intended to educate and inculcate the consumers and enhance health awareness in selecting the healthier choice of food.

Matched MeSH terms: Food Packaging
Revolution of nanotechnology in food packaging: Harnessing electrospun zein nanofibers for improved preservation - A review

Nanda A, Pandey P, Rajinikanth PS, Singh N

Int J Biol Macromol, 2024 Mar;260(Pt 1):129416.
PMID: 38224810 DOI: 10.1016/j.ijbiomac.2024.129416

Zein, a protein-based biopolymer derived from corn, has garnered attention as a promising and eco-friendly choice for packaging food due to its favorable physical attributes. The introduction of electrospinning technology has significantly advanced the production of zein-based nanomaterials. This cutting-edge technique enables the creation of nanofibers with customizable structures, offering high surface area and adjustable mechanical and thermal attributes. Moreover, the electrospinning process allows for integrating various additives, such as antioxidants, antimicrobial agents, and flavoring compounds, into the zein nanofibers, enhancing their functionalities for food preservation. In this comprehensive review, the various electrospinning techniques employed for crafting zein-based nanofibers, and we delve into their enhanced properties. Furthermore, the review illuminates the potential applications of zein nanofibers in active and intelligent packaging materials by incorporating diverse constituents. Altogether, this review highlights the considerable prospects of zein-based nanocomposites in the realm of food packaging, offering sustainable and innovative solutions for food industry.

Matched MeSH terms: Food Packaging
Fulltext Nanocellulose Reinforced Thermoplastic Starch (TPS), Polylactic Acid (PLA), and Polybutylene Succinate (PBS) for Food Packaging Applications

Nazrin A, Sapuan SM, Zuhri MYM, Ilyas RA, Syafiq R, Sherwani SFK

Front Chem, 2020;8:213.
PMID: 32351928 DOI: 10.3389/fchem.2020.00213

Synthetic plastics are severely detrimental to the environment because non-biodegradable plastics do not degrade for hundreds of years. Nowadays, these plastics are very commonly used for food packaging. To overcome this problem, food packaging materials should be substituted with "green" or environmentally friendly materials, normally in the form of natural fiber reinforced biopolymer composites. Thermoplastic starch (TPS), polylactic acid (PLA) and polybutylene succinate (PBS) were chosen for the substitution, because of their availability, biodegradability, and good food contact properties. Plasticizer (glycerol) was used to modify the starch, such as TPS under a heating condition, which improved its processability. TPS films are sensitive to moisture and their mechanical properties are generally not suitable for food packaging if used alone, while PLA and PBS have a low oxygen barrier but good mechanical properties and processability. In general, TPS, PLA, and PBS need to be modified for food packaging requirements. Natural fibers are often incorporated as reinforcements into TPS, PLA, and PBS to overcome their weaknesses. Natural fibers are normally used in the form of fibers, fillers, celluloses, and nanocelluloses, but the focus of this paper is on nanocellulose. Nanocellulose reinforced polymer composites demonstrate an improvement in mechanical, barrier, and thermal properties. The addition of compatibilizer as a coupling agent promotes a fine dispersion of nanocelluloses in polymer. Additionally, nanocellulose and TPS are also mixed with PLA and PBS because they are costly, despite having commendable properties. Starch and natural fibers are utilized as fillers because they are abundant, cheap and biodegradable.

Matched MeSH terms: Food Packaging
Fulltext Harmonisation of food labelling regulations in Southeast Asia: benefits, challenges and implications

Kasapila W, Shaarani SM

Asia Pac J Clin Nutr, 2011;20(1):1-8.
PMID: 21393103

In the globalised world of the 21st century, issues of food and nutrition labelling are of pre-eminent importance. Several international bodies, including the World Health Organisation and World Trade Organisation, are encouraging countries to harmonise their food and nutrition regulations with international standards, guidelines and recommendations such as those for Codex Alimentarius. Through harmonisation, these organisations envisage fewer barriers to trade and freer movement of food products between countries, which would open doors to new markets and opportunities for the food industry. In turn, increased food trade would enhance economic development and allow consumers a greater choice of products. Inevitably, however, embracing harmonisation brings along cost implications and challenges that have to be overcome. Moreover, the harmonisation process is complex and sporadic in light of the tasks that countries have to undertake; for example, updating legislation, strengthening administrative capabilities and establishing analytical laboratories. This review discusses the legislation and regulations that govern food and nutrition labelling in Southeast Asia, and highlights the discrepancies that exist in this regard, their origin and consequences. It also gives an account of the current status of harmonising labelling of pre-packaged foodstuffs in the region and explains the subsequent benefits, challenges and implications for governments, the food industry and consumers.

Matched MeSH terms: Food Packaging
Fulltext Characterisation of biodegradable protein based films from gelatin alternative: a review

Nazmi, N. N. M., Isa, M. I. N., Sarbon, N. M.

International Food Research Journal, 2020;27(6):971-987.
MyJurnal

Protein-based films are thin and flexible films derived from protein sources. They are
completely biodegradable and used in food engineering, packaging, drug recovery, and other
applications. In food packaging, gelatin is widely used due to properties such as low cost,
availability, functional attributes, mechanical (flexibility and tension) and optical (brightness
and opacity) strength, barrier against gas flow, and structural resistance to water and
microorganisms. Therefore, this paper reviews the characterisation of biodegradable
protein-based films from gelatin alternatives, mainly from fish and chicken skin, as food
packaging materials. The properties of film packaging derived from gelatin alternatives were
compared with films derived from mammalian gelatin. The findings showed that the blended
gelatin alternatives with polysaccharide improved physical properties such as water vapour
permeability, gas permeability, light transmission and transparency, thermal properties,
microstructure, colour, and heat sealability. Moreover, improvements in mechanical
properties such as tensile strength and elongation at break were also investigated. This review
also comes out with suggestions for future research on the compatibility between gelatin films
and food ingredients. This paper provides a comprehensive overview that promotes the
development of biodegradable blended films from gelatin alternatives for packaging
applications in the food industry and related fields.

Matched MeSH terms: Food Packaging
Fulltext Chicken gelatin films: rheological properties of film forming solutions and film characterisation as influenced by starch incorporation

Cheng, S. H., Sarbon, N. M.

International Food Research Journal, 2020;27(6):1094-1104.
MyJurnal

The aim of the present work was to develop chicken skin gelatin films incorporated with
different concentrations of rice starch prepared by casting techniques. Six film-forming
solutions were prepared separately with different blend ratios of chicken skin gelatin to rice
starch: A (0/100), B (5/100), C (10/100), D (15/100), E (20/100), and F (25/100). The
rheological properties of the film-forming solutions (FFS) were determined using frequency
sweep. The mechanical and physical properties of the respective films were also evaluated.
With the increase in rice starch concentration, the storage (G’) modulus of FFS increased
dramatically with loss (G”) modulus as the oscillatory frequency rising to contribute to gel
behaviour (G’ > G”). As rice starch concentration increased, the chicken skin gelatin films
also demonstrated higher tensile strength, elongation at break, and water vapour permeability,
but reduced the solubility of gelatin films in water. Additionally, elevation in melting point
values indicated that the thermal stability of the composite films was enhanced with the
increment of rice starch concentration. Film F (with 25% rice starch) yielded the optimal film
formulation, as it had the highest tensile strength and a high elongation at break value. Thus,
film F shows the best potential as a film for food packaging.

Matched MeSH terms: Food Packaging
Development of expert system for biobased polymer material selection: food packaging application

Sanyang ML, Sapuan SM

J Food Sci Technol, 2015 Oct;52(10):6445-54.
PMID: 26396389 DOI: 10.1007/s13197-015-1759-6

Biobased food packaging materials are gaining more attention owing to their intrinsic biodegradable nature and renewability. Selection of suitable biobased polymers for food packaging applications could be a tedious task with potential mistakes in choosing the best materials. In this paper, an expert system was developed using Exsys Corvid software to select suitable biobased polymer materials for packaging fruits, dry food and dairy products. If - Then rule based system was utilized to accomplish the material selection process whereas a score system was formulated to facilitate the ranking of selected materials. The expert system selected materials that satisfied all constraints and selection results were presented in suitability sequence depending on their scores. The expert system selected polylactic acid (PLA) as the most suitable material.

Matched MeSH terms: Food Packaging
Development and characterization of sugar palm starch and poly(lactic acid) bilayer films

Sanyang ML, Sapuan SM, Jawaid M, Ishak MR, Sahari J

Carbohydr Polym, 2016 08 01;146:36-45.
PMID: 27112848 DOI: 10.1016/j.carbpol.2016.03.051

The development and characterization of environmentally friendly bilayer films from sugar palm starch (SPS) and poly(lactic acid) (PLA) were conducted in this study. The SPS-PLA bilayer films and their individual components were characterized for their physical, mechanical, thermal and water barrier properties. Addition of 50% PLA layer onto 50% SPS layer (SPS50-PLA50) increased the tensile strength of neat SPS film from 7.74 to 13.65MPa but reduced their elongation at break from 46.66 to 15.53%. The incorporation of PLA layer significantly reduced the water vapor permeability as well as the water uptake and solubility of bilayer films which was attributed to the hydrophobic characteristic of the PLA layer. Furthermore, scanning electron microscopy (SEM) image of SPS50-PLA50 revealed lack of strong interfacial adhesion between the SPS and PLA. Overall, the incorporation of PLA layer onto SPS films enhances the suitability of SPS based films for food packaging.

Matched MeSH terms: Food Packaging*
Effect of plasticizer type and concentration on physical properties of biodegradable films based on sugar palm (arenga pinnata) starch for food packaging

Sanyang ML, Sapuan SM, Jawaid M, Ishak MR, Sahari J

J Food Sci Technol, 2016 Jan;53(1):326-36.
PMID: 26787952 DOI: 10.1007/s13197-015-2009-7

In this study, sugar palm starch (SPS) films were developed using glycerol (G), sorbitol (S) or their combination (GS) as plasticizers at the ratio of 15, 30 and 45 (wt)% using casting technique. The addition of plasticizers to SPS film-forming solutions helped to overcome the brittle and fragile nature of unplasticized SPS films. Increased plasticizer concentration resulted to an increase in film thickness, moisture content and solubility. On the contrary, density and water absorption of plasticized films decreased with increasing plasticizer concentration. Raising the plasticizer content from 15 to 45 % showed less effect on the moisture content and water absorption of S-plasticized films. Films containing glycerol and glycerol-sorbitol plasticizer (G, and GS) demonstrated higher moisture content, solubility and water absorption capacity compared to S-plasticized films. The results obtained in this study showed that plasticizer type and concentration significantly improves film properties and enhances their suitability for food packaging applications.

Matched MeSH terms: Food Packaging

Filters

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links