Bio-plastics and Edible Films for Food Packaging Mohammed Sabbah 1* , Asmaa Al-Asmar 2 , Nesreen Mansor, Dana Yaseen 1 Department of Nutrition and Food Technology, An-Najah National University, Nablus, Palestine 2 Analysis, Poison Control and Calibration Center (APCC), An-Najah National University, Nablus, Palestine * Corresponding author: [email protected]Challenges of Environment in the Arab Region Conference
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Bio-plastics and Edible Films for Food Packaging
Mohammed Sabbah 1*, Asmaa Al-Asmar2, Nesreen Mansor, Dana Yaseen
1 Department of Nutrition and Food Technology, An-Najah National University, Nablus, Palestine 2 Analysis, Poison Control and Calibration Center (APCC), An-Najah National University, Nablus, Palestine
❑ Structural stability and goodmechanical properties.
❑ Poor water vapor and gasbarrier properties.
Protein-based ❑ Good mechanical, optical, andgas barrier properties.
❑ High sensitivity tomoisture and poor watervapor barrier properties.
Hydrocolloid materials
Nigella sativa defatted seed cake (NsDSC)
❑ Seed high nutritional value❑ Seed high yield
❑ UP to 50% proteins in the DSC❑ High protein solubility
Nigella sativa (Ns) seeds
Ns oil
Defatted
cake of Ns
Acid/base protein
extraction
❖Chitosan is a linear cationic polysaccharidederived from chitin,
❖is water-soluble, non-toxic, biocompatible, andexhibits antibacterial, antifungal and antitumoractivities,
❖adheres to negatively charged surfaces,
❖is widely used in food, agriculture, medicine,pharmaceutics and cosmetics.
More than 100 billion tons of chitin are annually produced
(Muxika et al., 2017)
Chitosan
Ref: Ciriminna et al., 2015, Biofuels, Bioprod. Bioref.
Pectin preparation
Film preparation
Film preparation procedure
NsDSCFilm
Zetasizer nano ZSP
TotalPerm apparatus
permeability meter
Instron universal testing
instrument model no. 5543A
FFS and film characterization
Scanning electron
microscope (SEM)
Bruker model ALPHA
FTIR-ATR spectrometer
Sealing machine with vacuum
Micrometer
2. Nanoparticles 1. Plasticizing
Improvements of bioplastics and edible films features
Improvement
3. Cross-linker
1. Plasticizers
SorbitolGlycerol (GLY)
Generally small and non-volatile organic additives used to:✓ increase film flexibility✓ reduce material cristallinity and brittleness✓ reduce intermolecular forces✓ increase free volume and polymer chain movements
Most used plasticizers
Polyamines
Spermine (SPM)
Spermidine (SPD)Putrescine
Development of chitosan (CH)-based films plasticized with SPD ± GLY
Ref: Sabbah et al., (2019) Food Hydrocolloids 96 (2019) 29–35