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Rethinking the Future of Food Packaging: Biobased Edible Films for Powdered Food and Drinks
In today’s society, packaging is essential. Without this, the materials would be messy and ineffective. Despite the importance and key role of packaging, they are considered to be useless, as consumers see it as a waste of resources and an environmental threat. Biopolymer-based edible packaging is o...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6749578/ https://www.ncbi.nlm.nih.gov/pubmed/31466392 http://dx.doi.org/10.3390/molecules24173136 |
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author | Puscaselu, Roxana Gutt, Gheorghe Amariei, Sonia |
author_facet | Puscaselu, Roxana Gutt, Gheorghe Amariei, Sonia |
author_sort | Puscaselu, Roxana |
collection | PubMed |
description | In today’s society, packaging is essential. Without this, the materials would be messy and ineffective. Despite the importance and key role of packaging, they are considered to be useless, as consumers see it as a waste of resources and an environmental threat. Biopolymer-based edible packaging is one of the most promising solutions to these problems. Thus, inulin, biopolymers such as agar and sodium alginate, and glycerol were used to develop a single use edible material for food packaging. These biofilms were obtained and tested for three months. For inulin-based films, the results highlight improvements not only in physical properties (homogeneity, well-defined margins, light sweet taste, good optical properties, high solubility capacity or, as in the case of some samples, complete solubilization), but also superior mechanical properties (samples with high inulin content into composition had high tensile strength and extremely high elongation values). Even after three months of developing, the values of mechanical properties indicate a strong material. The optimization establishes the composition necessary to obtain a strong and completely water-soluble material. This type of packaging represents a successful alternative for the future of food packaging: they are completely edible, biodegradable, compostable, obtained from renewable resources, and produce zero waste, at low cost. |
format | Online Article Text |
id | pubmed-6749578 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-67495782019-09-27 Rethinking the Future of Food Packaging: Biobased Edible Films for Powdered Food and Drinks Puscaselu, Roxana Gutt, Gheorghe Amariei, Sonia Molecules Article In today’s society, packaging is essential. Without this, the materials would be messy and ineffective. Despite the importance and key role of packaging, they are considered to be useless, as consumers see it as a waste of resources and an environmental threat. Biopolymer-based edible packaging is one of the most promising solutions to these problems. Thus, inulin, biopolymers such as agar and sodium alginate, and glycerol were used to develop a single use edible material for food packaging. These biofilms were obtained and tested for three months. For inulin-based films, the results highlight improvements not only in physical properties (homogeneity, well-defined margins, light sweet taste, good optical properties, high solubility capacity or, as in the case of some samples, complete solubilization), but also superior mechanical properties (samples with high inulin content into composition had high tensile strength and extremely high elongation values). Even after three months of developing, the values of mechanical properties indicate a strong material. The optimization establishes the composition necessary to obtain a strong and completely water-soluble material. This type of packaging represents a successful alternative for the future of food packaging: they are completely edible, biodegradable, compostable, obtained from renewable resources, and produce zero waste, at low cost. MDPI 2019-08-28 /pmc/articles/PMC6749578/ /pubmed/31466392 http://dx.doi.org/10.3390/molecules24173136 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Puscaselu, Roxana Gutt, Gheorghe Amariei, Sonia Rethinking the Future of Food Packaging: Biobased Edible Films for Powdered Food and Drinks |
title | Rethinking the Future of Food Packaging: Biobased Edible Films for Powdered Food and Drinks |
title_full | Rethinking the Future of Food Packaging: Biobased Edible Films for Powdered Food and Drinks |
title_fullStr | Rethinking the Future of Food Packaging: Biobased Edible Films for Powdered Food and Drinks |
title_full_unstemmed | Rethinking the Future of Food Packaging: Biobased Edible Films for Powdered Food and Drinks |
title_short | Rethinking the Future of Food Packaging: Biobased Edible Films for Powdered Food and Drinks |
title_sort | rethinking the future of food packaging: biobased edible films for powdered food and drinks |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6749578/ https://www.ncbi.nlm.nih.gov/pubmed/31466392 http://dx.doi.org/10.3390/molecules24173136 |
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