☆ 4.7 Review

Agar-based edible films and food packaging application: A comprehensive review

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2023)

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Review Biochemistry & Molecular Biology

Natural Gum-Based Functional Bioactive Films and Coatings: A Review

Arushri Nehra et al.

Summary: Edible films and coatings are a growing trend in food packaging, providing a sustainable alternative to petrochemical-based options. Gums, as natural polysaccharides, have potential applications in the development of these edible films and coatings, helping to extend shelf life and preserve food quality.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2023)

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Plant-Mediated Synthesis of Mono- and Bimetallic (Au–Ag) Nanoparticles: Future Prospects for Food Quality and Safety

Sabyasachi Ghosh et al.

Journal of Nanomaterials (2023)

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Review Food Science & Technology

Incorporation of essential oils in edible seaweed-based films: A comprehensive review

Saba Ebrahimzadeh et al.

Summary: This study reviewed the sources, derivatives, and production methods of seaweed-based biopolymers, as well as the characterization of edible seaweed-based films incorporated with different essential oils (EOs). Seaweed-based films have advantages such as edibility, low cost, rapid growth, biocompatibility, and non-toxicity, making them suitable for functional packaging materials. The addition of EOs improves the antimicrobial, antioxidant, mechanical, hydrophobic, UV-light barrier, and thermal properties of seaweed-based films.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2023)

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Article Materials Science, Multidisciplinary

Pullulan/Agar-Based Functional Film Containing Eucalyptus Essential Oil and Rutin

Swarup Roy et al.

Summary: Biopolymer-based films were fabricated using a mixture of pullulan and agar, and functionalized with bioactive components such as eucalyptus essential oil and rutin. The addition of these components changed the color of the film to light yellow and increased its UV protection and antioxidant activity. The mechanical and barrier properties of the film were not significantly affected. This bioactive functional film has potential applications in active food packaging.

COATINGS (2023)

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Article Food Science & Technology

Advances in biopolymer-based multi-layer film preparations and food packaging applications

Wiktoria Grzebieniarz et al.

Summary: In recent years, the demand for biopolymer films has increased due to efforts to counteract human-caused environmental damage. These films are becoming an interesting alternative to synthetic films. Multi-layered materials have been developed to overcome the operational drawbacks of single-layered biopolymer films. Compared to monolayered films, multi-layered films have better mechanical, barrier, and controlled release properties, making them more suitable for active food packaging applications.

FOOD PACKAGING AND SHELF LIFE (2023)

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Review Infectious Diseases

A Comprehensive Review on Significance and Advancements of Antimicrobial Agents in Biodegradable Food Packaging

Ipsheta Bose et al.

Summary: Food waste is a global problem, with over 90% of packaging factory waste being dumped in landfills. Eco-friendly packaging materials can extend the shelf life of food items. Advancements in active packaging include antimicrobial packaging, biodegradable packaging, and the use of natural antioxidant chemicals and inorganic nanoparticles. These materials enhance food freshness, prevent unwanted changes, and have low environmental impact. This review emphasizes the recent advancements in antimicrobial packaging, both edible and non-edible, using conventional and novel polymers with a focus on natural and biodegradable ingredients.

ANTIBIOTICS-BASEL (2023)

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Article Environmental Sciences

Carboxymethylcellulose/agar-based functional film incorporated with nitrogen-doped polyethylene glycol-derived carbon dots for active packaging applications

Sai Kumar Tammina et al.

Summary: The study reveals the impact of nitrogen doping on polyethylene glycol (PEG)-derived carbon dots in terms of optical, antibacterial, and antioxidant activity. The carbon dots' size and charge were measured using transmission electron microscopy (TEM) and a zeta sizer, with an average size of 2.14 +/- 0.6 nm and a surface charge of -20 mV. Nitrogen-doped carbon dots exhibited potent antioxidant and significant antimicrobial activity, while undoped carbon dots showed no significant activity. Additionally, loading the nitrogen-doped carbon dots into a carboxymethyl cellulose (CMC)/agar-based film resulted in increased physicochemical properties and UV blocking capability without sacrificing transparency. The film with 8% nitrogen-doped carbon dots completely destroyed Escherichia coli and Listeria monocytogenes after 6 hours of incubation.

CHEMOSPHERE (2023)

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Review Chemistry, Applied

Recent advances in the preservation of postharvest fruits using edible films and coatings: A comprehensive review

Prafull Chavan et al.

Summary: There has been significant growth in the production of edible films and coatings in recent years, and their impact on fruit quality is expected to be substantial in the future. Consumers are increasingly demanding fresh fruits that are pesticide-free, of high quality, nutritionally rich, and have a longer shelf life. Edible coatings and films offer an environmentally friendly and innovative solution to meet these demands.

FOOD CHEMISTRY (2023)

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Article Biochemistry & Molecular Biology

pH-sensitive smart indicators based on cellulose and different natural pigments for tracing kimchi ripening stages

Ahmed A. Oun et al.

Summary: In this study, five natural pigments were extracted and loaded onto cellulose for preparing pH-sensitive indicators. It was found that cellulose-water soluble indicators showed more obvious color changes than alcohol-soluble indicators in lactic acid solution and pH solutions. All cellulose-pigment indicators exhibited prominent sensitivity to ammonia compared to acidic vapor. The alkalized indicators were more effective in showing visible color changes during kimchi storage, with cellulose-alizarin displaying the most distinct color change from violet to gray and yellow.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)

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Article Chemistry, Physical

Unveiling the Potential of Marine Biopolymers: Sources, Classification, and Diverse Food Applications

Ipsheta Bose et al.

Materials (2023)

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Article Chemistry, Applied

Agar/TiO2/radish anthocyanin/neem essential oil bionanocomposite bilayer films with improved bioactive capability and electrochemical writing property for banana preservation

Zhikun Yang et al.

Summary: Active agar bilayer films with bioactive capability and electrochemical writing property were developed for improving the postharvest quality of banana. The films were enhanced with red radish extract and neem essential oil in the lower layer and TiO2 in the upper layer, showing improved barrier, mechanical properties, and retention of total anthocyanin and NEO content. The multicolor patterns on RRE-containing films demonstrated their potential as multifunction packaging material for banana preservation.

FOOD HYDROCOLLOIDS (2022)

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Review Food Science & Technology

Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: a review

Mayushi Malshika Jayakody et al.

Summary: Accumulation of non-biodegradable plastics has negatively impacted the environment, making it necessary to promote biodegradable polymer packages as substitutes for non-biodegradable plastic packages. Seaweed-derived polysaccharides, known for their renewability and sustainability, have been extensively studied for their utilization in coatings and films for food packaging.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

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Review Green & Sustainable Science & Technology

Antimicrobial nanofillers reinforced biopolymer composite films for active food packaging applications - A review

Ruchir Priyadarshi et al.

Summary: This review comprehensively discusses the status and development trends of sustainable biopolymer-based functional films and antimicrobial nanofillers in active food packaging, mainly focusing on the recent research advancements involving the utilization of antimicrobial nanofillers in biopolymeric food packaging materials. It provides an overview of the sources of biopolymers, the preparation and application of antimicrobial nanofillers, as well as summarizing the safety concerns related to the use of bio-based nanocomposites in antimicrobial food packaging.

SUSTAINABLE MATERIALS AND TECHNOLOGIES (2022)

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Article Chemistry, Applied

Intelligent colorimetric pH sensoring packaging films based on sugarcane wax/agar integrated with butterfly pea flower extract for optical tracking of shrimp freshness

Sulafa B. H. Hashim et al.

Summary: The study developed a novel pH colorimetric film using sugarcane wax for monitoring shrimp freshness, demonstrating good physical and mechanical properties as well as complete protection against UV light.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Gelatin/agar-based color-indicator film integrated with Clitoria ternatea flower anthocyanin and zinc oxide nanoparticles for monitoring freshness of shrimp

Hyun-Ji Kim et al.

Summary: In this study, gelatin/agar-based smart and functional freshness indicator films were fabricated using blue anthocyanin and zinc oxide nanoparticles. The films showed excellent antioxidant and antibacterial properties, as well as the ability to monitor the freshness of shrimp.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Physical

Agar Biopolymer Films for Biodegradable Packaging: A Reference Dataset for Exploring the Limits of Mechanical Performance

Valentina Hernandez et al.

Summary: This article focuses on agar biopolymer films and their potential for developing biodegradable packaging. The study analyzes the mechanical performance of agar-glycerin biopolymer films using a Design of Experiments approach and demonstrates that by systematically varying the quantity of agar and glycerin, comparable tensile properties can be achieved. The results provide valuable data for optimization efforts and support the development of data-driven design and fabrication workflows.

MATERIALS (2022)

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Article Food Science & Technology

Titanium dioxide (TiO2) for the manufacture of multifunctional active food packaging films

Wanli Zhang et al.

Summary: Due to concerns about plastic packaging and consumer demand for fresh food, there is growing interest in developing active food packaging films with metal nanoparticles. This study discusses the advantages and challenges of incorporating titanium dioxide (TiO2) into these films and its practical application and migration properties. TiO2 can provide antimicrobial properties and enhance the physical and chemical properties of the film, making it safer and more effective for food packaging.

FOOD PACKAGING AND SHELF LIFE (2022)

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Article Materials Science, Composites

A Facile In Situ Synthesis of Resorcinol-Mediated Silver Nanoparticles and the Fabrication of Agar-Based Functional Nanocomposite Films

Yeong-Ju Bang et al.

Summary: Resorcinol and agar were used to synthesize silver nanoparticles and produce agar-based antioxidant and antimicrobial films. The presence of silver nanoparticles improved the thermal stability and enhanced the tensile strength, hydrophobicity, and water vapor barrier properties of the agar-based films. The films also exhibited UV-barrier and antioxidant activity. Moreover, the agar-based films containing a higher concentration of silver nanoparticles showed effective antimicrobial properties against foodborne pathogenic bacteria. These findings suggest that agar-based composite films have great potential for active packaging applications.

JOURNAL OF COMPOSITES SCIENCE (2022)

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Article Biotechnology & Applied Microbiology

Agar-based packaging films produced by melt mixing: Study of their retrogradation upon storage br

Vera Cebrian-Lloret et al.

Summary: The study evaluated the ability of agar with different purification degrees to produce packaging films and investigated the stability of the obtained materials after prolonged storage. It was found that less purified agar resulted in films with higher water vapor permeability and lower mechanical performance compared to pure commercial agar. Moreover, the commercial agar film required the addition of a plasticizer to be manipulable. The study also observed changes in the crystalline structure of agar and water-polysaccharide interactions after prolonged storage, leading to a rigidizing effect in pure agar films. However, the presence of glycerol improved the stability of the films up to 14 days of storage. On the other hand, films made from the least purified agar extract showed higher stability during storage, indicating their potential as an additive to reduce costs and improve the storage stability of pure agar films.

ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2022)

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Review Food Science & Technology

A comprehensive review on biocompatible film sensor containing natural extract: Active/intelligent food packaging

N. H. Azman et al.

Summary: This review provides an overview of the compatibility between the main biopolymer matrix and reinforcing components in active and intelligent packaging film production. The addition of natural extracts and/or nanomaterials improves the mechanical and barrier performance by enhancing the cohesion of the biopolymer matrix. Changes in color are a result of pH alteration due to the pH-sensitivity of bioactive compounds, indicating the potential of these additives as sensors for real-time monitoring of food freshness. The packaging film also shows positive antimicrobial and antioxidant properties, making natural extracts and/or nanomaterials promising additives with positive influences on sensing ability and functional properties.

FOOD CONTROL (2022)

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Article Food Science & Technology

Starch/agar-based functional films integrated with enoki mushroom-mediated silver nanoparticles for active packaging applications

Swarup Roy et al.

Summary: Silver nanoparticles with strong antibacterial activity were successfully synthesized using a green method with enoki mushroom water extract, and incorporated into starch/agar films, which exhibited enhanced water vapor barrier and hydrophobicity without compromising mechanical strength and thermal stability. The functionalized starch/agar films are expected to find applications in active food packaging.

FOOD BIOSCIENCE (2022)

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Article Food Science & Technology

Starch/agar-based functional films integrated with enoki mushroom-mediated silver nanoparticles for active packaging applications

Swarup Roy et al.

Summary: Silver nanoparticles were manufactured using green method mediated by enoki mushroom water extract, showing strong antibacterial activity towards foodborne pathogenic bacteria. The inclusion of AgNPs significantly enhanced water vapor barrier and hydrophobicity of starch/agar films without affecting their mechanical strength and thermal stability.

FOOD BIOSCIENCE (2022)

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Review Food Science & Technology

Freshness monitoring technology of fish products in intelligent packaging

Dan Wu et al.

Summary: This paper reviews the research progress of intelligent packaging technology used to monitor the freshness of fish products, summarizes the quality attributes of freshness of fish products, and categorizes, explains the principles, and outlines the latest applications of three advanced technologies.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Review Food Science & Technology

Anthocyanin food colorant and its application in pH-responsive color change indicator films

Swarup Roy et al.

Summary: Anthocyanins, as natural pigments, have shown great potential in the field of smart packaging, with their pH-responsive color-changing properties being particularly useful for monitoring the freshness and quality of food products. Studies have highlighted the practical application value of eco-friendly biodegradable polymer-based color indicator films incorporating anthocyanins.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Article Chemistry, Physical

Gelatin/agar-based functional film integrated with Pickering emulsion of clove essential oil stabilized with nanocellulose for active packaging applications

Swarup Roy et al.

Summary: Highly stable nanosized Pickering emulsion (PE) prepared using clove bud natural essential oil stabilized with nanocellulose fiber was used to prepare gelatin/agar-based functional films. The inclusion of PE slightly improved mechanical strength and somewhat reduced vapor barrier properties of the gelatin/agar-based film, while maintaining thermal stability. Additionally, the PE provided excellent UV-barrier properties without sacrificing film transparency, along with potent antioxidant activities. These composite films with improved physical and functional properties are suitable for active food packaging applications.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2021)

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Review Biochemistry & Molecular Biology

Improving the performance of edible food packaging films by using nanocellulose as an additive

Wanli Zhang et al.

Summary: This article reviews the applications of cellulose nanocrystals and cellulose nanofibers in edible food packaging films, showing that their addition can significantly improve film properties, but there is an optimal concentration limit.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Biophysics

Preparation of pectin/agar-based functional films integrated with zinc sulfide nano petals for active packaging applications

Swarup Roy et al.

Summary: In this study, zinc sulfide nanoparticles were successfully synthesized using a simple one-pot reaction method and integrated into pectin/agar-based functional composite films. The resulting films exhibited improved mechanical properties, UV protection, and strong antibacterial activity against E. coli and L. monocytogenes, making them ideal for active packaging applications. The transparency, hydrophobicity, water vapor barrier, and thermal properties of the films were maintained after the addition of the nanofillers.

COLLOIDS AND SURFACES B-BIOINTERFACES (2021)

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Article Biochemistry & Molecular Biology

Carrageenan/agar-based functional film integrated with zinc sulfide nanoparticles and Pickering emulsion of tea tree essential oil for active packaging applications

Swarup Roy et al.

Summary: A functional carrageenan/agar-based film was prepared by combining tea tree oil Pickering emulsion (PET) and zinc sulfide nanoparticles (ZnSNP). The incorporation of ZnSNPs improved the mechanical strength, while PET slightly decreased the strength. However, the combined addition of ZnSNP and PET maintained the mechanical strength with slightly improved flexibility, making it suitable for active food packaging applications.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Food Science & Technology

Curcumin: A multifunctional molecule for the development of smart and active biodegradable polymer-based films

Josemar Goncalves de Oliveira Filho et al.

Summary: Curcumin, extracted from turmeric rhizomes, has beneficial health effects and can be used to develop biodegradable and edible food packaging with smart and active functions. Studies have shown that curcumin can be successfully utilized in various types of food packaging to monitor food quality or exhibit antioxidant and antimicrobial activities.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Food Science & Technology

An overview of intelligent freshness indicator packaging for food quality and safety monitoring

Ping Shao et al.

Summary: Research on intelligent packaging, driven by consumer preferences for food safety and reducing resource waste, has brought momentum to the development of freshness indicators. These indicators, as a simple and efficient technology, have great potential in monitoring food freshness without causing damage to the food and packaging in the food supply chain.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Review Food Science & Technology

Novel food packaging materials including plant-based byproducts: A review

R. Santhosh et al.

Summary: Utilizing plant-byproducts to develop biodegradable packaging materials is an innovative approach to overcome waste management challenges in the agro-food processing industry. These materials offer multiple advantages, from waste utilization to ensuring food safety, and ultimately serving as biodegradable materials.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Polymer Science

Thermo Compression of Thermoplastic Agar-Xanthan Gum-Carboxymethyl Cellulose Blend

Smarak Bandyopadhyay et al.

Summary: This study aims to fill the literature gap on the preparation of agar-xanthan gum-carboxymethyl cellulose-based films by blending polysaccharides under high pressure and temperature for a short duration. The blending conditions significantly affect the transparency and mechanical properties of the films, with elongation percentage reaching up to 78% under certain mixing conditions.

POLYMERS (2021)

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Article Biochemistry & Molecular Biology

Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality

Seok-In Hong et al.

Summary: Fresh beef loin packaged with AgNP-incorporated agar films showed reduced growth of pathogenic bacteria, while slowing down quality changes in meat, demonstrating the potential of this technology.

MEMBRANES (2021)

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Article Nanoscience & Nanotechnology

Sulfur Quantum Dots as Fillers in Gelatin/Agar-Based Functional Food Packaging Films

Ruchir Priyadarshi et al.

Summary: Sulfur quantum dots (SQDs) show potential as functional fillers for food packaging biopolymer films, with good dispersibility, high antioxidant and antimicrobial activities, and low toxicity to cells. Adding SQDs to gelatin/agar blend films can enhance the UV-barrier property without compromising the color and transparency of the film.

ACS APPLIED NANO MATERIALS (2021)

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Review Chemistry, Analytical

Bio-Based Sensors for Smart Food Packaging-Current Applications and Future Trends

Carolina Rodrigues et al.

Summary: Intelligent food packaging utilizes indicators and sensors to monitor food quality and safety, but most current indicators are made of non-renewable and non-biodegradable synthetic materials. Therefore, the development of bio-based sensors using compounds from natural extracts is crucial for improving the sustainability of food packaging.

SENSORS (2021)

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Article Food Science & Technology

Seaweeds polysaccharides in active food packaging: A review of recent progress

Dietz Carina et al.

Summary: Seaweeds, as polysaccharides used in food packaging, can improve the mechanical, physical, thermal, antioxidant, antimicrobial, and chemical properties of packaging and release active compounds, helping to extend the shelf life of food.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Review Chemistry, Applied

Agar oligosaccharides: A review of preparation, structures, bioactivities and application

Xiaodan Chen et al.

Summary: Agar oligosaccharides (AOs) are hydrolysates of agar with various bioactivities, and their structure and polymerization degree can vary under different preparation conditions. The biological activities of AOs are closely related to their composition and structure. AOs are widely used in pharmacological, cosmetic and nutraceutical fields.

CARBOHYDRATE POLYMERS (2021)

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Article Chemistry, Applied

Fabrication of pectin/agar blended functional film: Effect of reinforcement of melanin nanoparticles and grapefruit seed extract

Swarup Roy et al.

Summary: The physical properties of pectin/agar composite films were improved by adding MNP and GSE, which enhanced UV-blocking property and antibacterial activity while sacrificing transparency. The addition of MNP and GSE synergistically increased the film's strength.

FOOD HYDROCOLLOIDS (2021)

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Article Biochemistry & Molecular Biology

Quaternary ammonium silane-reinforced agar/polyacrylamide composites for packaging applications

Balasubramanian Rukmanikrishnan et al.

Summary: The A/P/QAS composite films, developed for food and biomedical packaging applications, showed improved thermal properties, mechanical strength, water barrier properties, and antimicrobial properties compared to neat AP films. The addition of polyacrylamide and quaternary ammonium silane enhanced the overall performance of the composite films.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Biochemistry & Molecular Biology

Effect of blended colorants of anthocyanin and shikonin on carboxymethyl cellulose/agar-based smart packaging film

Swarup Roy et al.

Summary: This study focused on incorporating natural colorants into CMC/agar-based functional halochromic films to improve their mechanical strength, water vapor barrier properties, pH-responsive color-changing abilities, antimicrobial activity, and antioxidant activities. These color indicator films are suitable for active and intelligent food packaging applications.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Review Food Science & Technology

Formulation of secondary compounds as additives of biopolymer-based food packaging: A review

Arash Moeini et al.

Summary: Biopolymers are considered as a valid alternative to synthetic polymers in the food packaging industry, while natural secondary metabolites from plants and fungi have garnered attention for their antimicrobial, antioxidant properties, and positive effects on biofilm mechanical performances. Active packaging, focusing on formulating active agents into packaging polymer matrices, shows promise in enhancing the functionality of food packaging systems, with plant and fungal secondary metabolites standing out as potential natural additives with various benefits.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Review Food Science & Technology

Advances in barrier coatings and film technologies for achieving sustainable packaging of food products-A review

Preeti Tyagi et al.

Summary: The technology of food packaging is adapting to market dynamics like e-commerce growth and fresh food preservation, with a shift towards sustainable barrier coatings for paper-based packaging and films. Advantages, challenges, and feasibility of these materials are explored, along with progress in coating technologies. Water-based biopolymers and nano-biocomposites are emerging as alternative solutions for traditional petroleum-based products, showing promising developments in active and smart packaging.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Review Food Science & Technology

Seaweed Polysaccharide in Food Contact Materials (Active Packaging, Intelligent Packaging, Edible Films, and Coatings)

Kalpani Y. Perera et al.

Summary: Food contact materials play a crucial role in food quality and safety. Plastic packaging, while widely used, has negative environmental impacts, prompting research into alternative materials like seaweed polysaccharides. Despite the promising characteristics of seaweed polysaccharides, there are still limitations that require further study for improvement.

FOODS (2021)

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Article Food Science & Technology

Starch and Agar-Based Color-Indicator Films Integrated with Shikonin for Smart Packaging Application of Shrimp

Parya Ezati et al.

Summary: This study successfully developed pH-indicating biodegradable starch and agar composite films with antioxidant and antibacterial activities using shikonin as a raw material. These composite films exhibit color change properties in different environments and are suitable for applications such as food packaging.

ACS FOOD SCIENCE & TECHNOLOGY (2021)

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Review Chemistry, Applied

Antimicrobial edible films in food packaging: Current scenario and recent nanotechnological advancements- a review

Rekha Chawla et al.

Summary: Researchers are focusing on sustainable advancements in active packaging systems to maintain food quality and sensory characteristics, incorporating antimicrobial agents into edible films. This technology is efficient in inhibiting the pathogenic/spoilage microbes causing food contamination and reducing undesirable flavors. Antimicrobial bio-based packaging systems are being enhanced through nanotechnological concepts for more efficient synergy.

CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS (2021)

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Article Nanoscience & Nanotechnology

Fabrication of Carboxymethyl Cellulose/Agar-Based Functional Films Hybridized with Alizarin and Grapefruit Seed Extract

Swarup Roy et al.

Summary: Carboxymethyl cellulose/agar-based functional halochromic films were prepared with alizarin and grapefruit seed extract. The composite films showed excellent mechanical strength, water resistance, antibacterial and antioxidant activities, as well as UV blocking, color change, and gas detection functions. The addition of alizarin and GSE improved the overall properties of the films, making them suitable for various applications.

ACS APPLIED BIO MATERIALS (2021)

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Review Food Science & Technology

Recent Advances in Intelligent Food Packaging Applications Using Natural Food Colorants

Ruchir Priyadarshi et al.

Summary: This review presents the latest research on biopolymer-based pH-responsive color indicators integrated with natural colorants for real-time monitoring of packaged food quality. These indicators show noticeable color changes with variations in food pH, indicating the degree of deterioration over time. Additionally, commercial pH indicators are also discussed along with the challenges faced by natural food color-based indicators.

ACS FOOD SCIENCE & TECHNOLOGY (2021)

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Article Food Science & Technology

Migration of phthalates from polyvinyl chloride film to fatty food simulants: experimental studies and model application

Hui Yuan et al.

JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY (2020)

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Article Food Science & Technology

Jamun fruit (Syzgium cumini) skin extract based indicator for monitoring chicken patties quality during storage

S. Talukder et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

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Review Chemistry, Multidisciplinary

Mechanical and barrier properties of chitosan combined with other components as food packaging film

Patricia Cazon et al.

ENVIRONMENTAL CHEMISTRY LETTERS (2020)

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Article Biochemistry & Molecular Biology

Antioxidant and antibacterial chitosan film with tea polyphenols-mediated green synthesis silver nanoparticle via a novel one-pot method

Wanli Zhang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Polymer Science

The Effect of Cross-Linking with Citric Acid on the Properties of Agar/Fish Gelatin Films

Jone Uranga et al.

POLYMERS (2020)

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Article Chemistry, Applied

Synergistic effect of chitosan and halloysite nanotubes on improving agar film properties

Dajian Huang et al.

FOOD HYDROCOLLOIDS (2020)

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Article Biochemistry & Molecular Biology

Physicochemical and transport properties of biodegradable agar films impregnated with natural semiochemical based-on hydroalcoholic garlic extract

Paola Campa-Siqueiros et al.

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Agar-based edible films for food packaging applications - A review

Fatemeh Sadat Mostafavi et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Review Food Science & Technology

Edible films/coating with tailored properties for active packaging of meat, fish and derived products

Pramila Umaraw et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Article Biochemistry & Molecular Biology

Characterization of starch, agar and maltodextrin blends for controlled dissolution of edible films

Phanwipa Wongphan et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Biochemistry & Molecular Biology

Synergistic effect of bacterial cellulose reinforcement and succinic acid crosslinking on the properties of agar

Mezigebu Belay et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Materials Science, Multidisciplinary

Synthesis and evaluation of physical properties of Agar biopolymer film coating-an alternative for food packaging industry

T. Rajesh Kumar Dora et al.

MATERIALS RESEARCH EXPRESS (2020)

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Review Food Science & Technology

Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review

Nitya Bhargava et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Review Food Science & Technology

Algae in food: a general review

Sylwia Scieszka et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

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Article Chemistry, Applied

Agar-based antioxidant composite films incorporated with melanin nanoparticles

Swarup Roy et al.

FOOD HYDROCOLLOIDS (2019)

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Article Biochemistry & Molecular Biology

Carboxymethyl cellulose-agar biocomposite film activated with summer savory essential oil as an antimicrobial agent

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Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder (Paralichthys orbignyanus) fillets shelf-life

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Antibacterial activity of agar-based films containing nisin, cinnamon EO, and ZnO nanoparticles

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Lagerstroemia speciosa fruit-mediated synthesis of silver nanoparticles and its application as filler in agar based nanocomposite films for antimicrobial food packaging

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Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato

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Preparation and characterization of agar/lignin/silver nanoparticles composite films with ultraviolet light barrier and antibacterial properties

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Physico-chemical and microstructural properties of fish gelatin/agar bio-based blend films

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Preparation and characterization of agar-based nanocomposite films reinforced with bimetallic (Ag-Cu) alloy nanoparticles

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Characterization of agar/soy protein biocomposite films: Effect of agar on the extruded pellets and compression moulded films

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Characteristics of thermoplastic sugar palm Starch/Agar blend: Thermal, tensile, and physical properties

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Preparation of a novel green optical pH sensor based on immobilization of red grape extract on bioorganic agarose membrane

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Amino acid mediated synthesis of silver nanoparticles and preparation of antimicrobial agar/silver nanoparticles composite films

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Preparation and application of agar/alginate/collagen ternary blend functional food packaging films

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Properties of agar-based CO2 absorption film containing Na2CO3 as active compound

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Extraction of agar from Gelidium sesquipedale (Rodhopyta) and surface characterization of agar based films

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Antimicrobial and physical-mechanical properties of agar-based films incorporated with grapefruit seed extract

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Preparation and characterization of bio-nanocomposite films of agar and silver nanoparticles: Laser ablation method

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Preparation and characterization agar-based nanocomposite film reinforced by nanocrystalline cellulose

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Release of active compounds from agar and agar-gelatin films with green tea extract

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