Hydrothermally prepared garlic (Allium sativum) cloves-derived carbon dots (CDs) were used to fabricate carrageenan/sodium alginate (Car/Alg)-based functional films for UV-barrier food packaging. Starch and xylan (5 and 10%) combination improves the mechanical properties of the film, causing no significant changes in its solubility and producing biodegradable and less opaque bioplastics, with potential application in packaging for transporting seedlings, for example. The bioplastics are completely biodegraded after being buried for 30 days. The elongation at break is greater in bioplastics composed of only starch (208.8%), and 15.8 and 19.3% elongation is reached to the amount of xylan of 25 and 50%, respectively. The presence of xylan also makes the bioplastics more hydrophilic and less crystalline, and interferes with their mechanical proprieties, while 5 and 10% (w/w) xylan bioplastics have higher tensile stresses, equal to 2.35 and 2.56 MPa, respectively. Bioplastic solubility in water and its opacity increase as the xylan content increases-the first range between 20.31 and 44.16%, and the latter between 0.44 and 9.77%, with only starch and 50% (w/w) xylan, respectively. Bioplastic-forming solutions were gelatinized and dried by the casting method. In this regard, this study investigates the influence of xylan from sugarcane bagasse on the mechanical and chemical properties of bioplastics composed of starch and glycerol as a plasticizer.Īll bioplastics produced have a total proportion of sugars equal to 5% (w/w total mass of the filmogenic solution), and xylan is present in 5, 10, 25, and 50% of the total mass of polysaccharides. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability.Īs the traditionally used plastic remains and accumulates in the environment, new biodegradable materials and, preferably, from renewable raw materials, need to be developed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability.
In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Besides, changes in people’s lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Food loss and waste occur for many reasons, from crop processing to household leftovers.
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