Article
Chemistry, Applied
Yue Cheng, Shan Gao, Wentao Wang, Hanxue Hou, Loong-Tak Lim
Summary: Edible antimicrobial films made from starch/gelatin (S/G) incorporated with different epsilon-polylysine hydrochloride (epsilon-PL) contents were developed by low-temperature extrusion blowing process. The addition of epsilon-PL improved the physical properties and antimicrobial effect of the films, such as water contact angle and elongation at break, and extended the storage period of bread.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Phanwipa Wongphan, Nathdanai Harnkarnsujarit
Summary: The study investigated the effects of different degrees of substitution of hydroxypropyl cassava starch with agar and maltodextrin on the microstructure and properties of edible packaging films. The findings suggested that higher DS starch and agar improved extrusion processability, while maltodextrin increased plasticization and reduced network strength, affecting the overall performance of the films. The combination of agar and maltodextrin also influenced the water vapor and oxygen permeability of the films, showing potential for enhancing the properties of the packaging materials.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agricultural Engineering
Kiattichai Wadaugsorn, Theeraphorn Panrong, Phanwipa Wongphan, Nathdanai Harnkarnsujarit
Summary: Blending of plasticized hydroxypropyl cassava thermoplastic starch (TPS) with polybutylene adipate terephthalate (PBAT) via blown-film extrusion was studied. Higher DS values were found to increase film clarity and glossy surface, reduce crystallinity, improve hydrophilicity, mechanical properties and compatibility between PBAT and TPS. Modified DS in hydroxypropyl starch efficiently improved clarity, mechanical and barrier properties of bioplastic packaging.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Biochemistry & Molecular Biology
Khanh Minh Dang, Rangrong Yoksan
Summary: This research evaluates the influence of plasticizer type and content on the performance of TPS blown films. It is found that replacing glycerol with larger-sized plasticizers such as xylitol or sorbitol can improve the film properties, enhancing tensile strength, stiffness, and barrier properties, with potential applications in food and pharmaceutical packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Jun Fu, Mahafooj Alee, Mao Yang, Hongsheng Liu, Yanan Li, Zhongxian Li, Long Yu
Summary: Synergized multi-plasticizers were developed for starch-based edible film used in food packaging. Water, glycerol, and sorbitol were used to demonstrate the synergistic effect of combining different plasticizers. The characteristics of tensile properties were studied under different humidity conditions and for different storage times. The results showed that water, glycerol, and sorbitol have their own advantages as plasticizers, but their function can be enhanced when used together.
Article
Food Science & Technology
Thitarat Phinainitisatra, Nathdanai Harnkarnsujarit
Summary: This study investigated the properties and stability of starch-based peelable coating film layers using mould dipping. Different ratios of rice starch (RS) and hydroxypropyl cassava starch (HS) were examined for their effects on fluid rheology and film properties. Results showed that HS provided flexibility and stability, while RS improved the formability of the peeled shells, influencing the physical, mechanical, and barrier properties of the films.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Junzhi Jiang, Xiaochi Zhang, Shan Gao, Min Li, Hanxue Hou
Summary: This study investigated the relationship between cellulose types/adding methods and film properties. It was found that HPMC emulsion had better reinforcement effects on the films, significantly improving mechanical and barrier properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Hui Chen, Mahafooj Alee, Ying Chen, Yinglin Zhou, Mao Yang, Amjad Ali, Hongsheng Liu, Ling Chen, Long Yu
Summary: An edible starch-based film was developed for packaging seasoning in instant noodles. The film quickly dissolves in hot water, meeting specific packaging requirements such as high tensile properties and low gas permeability. The film includes ingredients like xylose, cellulose crystals, and laver to enhance functionality and performance.
Review
Polymer Science
Mansuri M. Tosif, Agnieszka Najda, Aarti Bains, Grazyna Zawislak, Grzegorz Maj, Prince Chawla
Summary: Scientists are focusing on research to replace petroleum-based plastics with plant-derived biopolymers for eco-friendly and cost-effective solutions. Starch, an edible carbohydrate complex, is favored for food packaging due to its excellent forming ability, low cost, and environmental compatibility.
Article
Polymer Science
Arianna Pietrosanto, Annalisa Apicella, Paola Scarfato, Loredana Incarnato, Luciano Di Maio
Summary: This study aimed to develop fully biodegradable heat-shrinkable films for green packaging applications and analyze their functional performance. Films were produced by blending amorphous polylactic acid (PLA) and poly(butylene-adipate-co-terephthalate) (PBAT) at different ratios and using a chain extender. The films' physical-mechanical properties and shrinkability were characterized. The results showed that the films had shrinkability values in the typical range of mono-oriented films and that films with a higher PLA content exhibited higher transparency and stiffness.
Article
Polymer Science
Samsul Rizal, H. P. S. Abdul Khalil, Shazlina Abd Hamid, Ikramullah Ikramullah, Rudi Kurniawan, Che Mohamad Hazwan, Umar Muksin, Sri Aprilia, Tata Alfatah
Summary: In this study, packaging films were developed using red seaweed and coffee waste as raw materials. The addition of coffee filler improved the structural properties, hydrophobicity, and tensile strength of the biopolymer film. This seaweed/coffee biopolymer film has potential applications in food packaging and other fields.
Article
Biochemistry & Molecular Biology
Yue Cheng, Cong Sun, Xiaosong Zhai, Rui Zhang, Shikai Zhang, Chanchan Sun, Wentao Wang, Hanxue Hou
Summary: Different physical state lipids (rapeseed oil, shortening, beeswax) have varied effects on the physicochemical properties of starch/gelatin blown films, with rapeseed oil promoting starch melting and fracturing while beeswax and shortening inhibit hydrogen bond formation. The addition of lipids enhances surface hydrophobicity, strength, and water resistance properties of the films.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Phanwipa Wongphan, Maturin Khowthong, Thanalee Supatrawiporn, Nathdanai Harnkarnsujarit
Summary: Papain incorporated films improve the tenderizing effect of meat and enhance its tenderness and protein conformation. Different water solubilities of cassava starch combined with papain to form stable film structures, reducing water sensitivity and solubility.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Chemistry, Applied
Yue Cheng, Xiaosong Zhai, Yuhao Wu, Cheng Li, Rui Zhang, Chanchan Sun, Wentao Wang, Hanxue Hou
Summary: Natural waxes were incorporated into starch/gelatin films to address the issue of strong hydrophilicity. The addition of waxes reduced the storage modulus and complex viscosity of the films, while increasing their water resistance and surface hydrophobicity. However, certain waxes also decreased the tensile strength of the films.
Review
Biochemistry & Molecular Biology
Wanli Zhang, Yiqin Zhang, Jiankang Cao, Weibo Jiang
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)
Article
Food Science & Technology
Thitarat Phinainitisatra, Nathdanai Harnkarnsujarit
Summary: This study investigated the properties and stability of starch-based peelable coating film layers using mould dipping. Different ratios of rice starch (RS) and hydroxypropyl cassava starch (HS) were examined for their effects on fluid rheology and film properties. Results showed that HS provided flexibility and stability, while RS improved the formability of the peeled shells, influencing the physical, mechanical, and barrier properties of the films.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Pattarin Leelaphiwat, Chayanat Pechprankan, Paphawin Siripho, Nattinee Bumbudsanpharoke, Nathdanai Harnkarnsujarit
Summary: The study demonstrated that PBAT/TPS films containing nisin and EDTA effectively inhibited lipid degradation in pork tissues, delayed meat discoloration, and preserved the quality of packaged pork. The interaction between nisin, EDTA, and polymers altered the crystallinity and barrier properties of the films, functionalizing biodegradable food packaging to inactivate microorganisms.
Article
Food Science & Technology
Nattinee Bumbudsanpharoke, Phanwipa Wongphan, Khwanchat Promhuad, Pattarin Leelaphiwat, Nathdanai Harnkarnsujarit
Summary: Blending PBAT and PBS modified the morphology and permeability of bio-based films, while blending with LLDPE resulted in incompatibility. LLDPE/PBAT films had lower T-alpha than neat PBAT and LLDPE, while T-alpha of PBAT/PBS blends decreased with increasing PBS content, indicating diverse polymer compatibility and molecular mobility.
Article
Food Science & Technology
Danaya Phothisarattana, Nathdanai Harnkarnsujarit
Summary: This study developed bioplastic nanocomposite films with enhanced permeation and increased strength by adding silicon dioxide to the polymer blend. The addition of silicon dioxide significantly improved the melting and amorphous ratio of the polymer blend, leading to improved permeability and tensile strength. Migration phenomena of the film components were also observed.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Polymer Science
Wanchana Wannawitayapa, Rangrong Yoksan
Summary: This study aims to improve the brittleness of polylactic acid (PLA) by blending it with polybutylene adipate-co-terephthalate (PBAT) and natural rubber (NR). The ternary blends showed increased elongation at break and impact strength, decreased density, enhanced thermal stability and water resistance compared to neat PLA.
JOURNAL OF APPLIED POLYMER SCIENCE
(2022)
Review
Polymer Science
Khwanchat Promhuad, Atcharawan Srisa, Horman San, Yeyen Laorenza, Phanwipa Wongphan, Janenutch Sodsai, Kittichai Tansin, Phannaphat Phromphen, Nawarat Chartvivatpornchai, Phurit Ngoenchai, Nathdanai Harnkarnsujarit
Summary: This study reviewed the recent applications of hemp components, including fiber and extract, in various industries such as food, textile, and packaging. Hemp fiber and extracts play important roles in reinforcement materials, food, and non-food applications, and the performance of composite materials has been improved through physical and chemical modifications.
Review
Polymer Science
Horman San, Yeyen Laorenza, Ehsan Behzadfar, Uruchaya Sonchaeng, Kiattichai Wadaugsorn, Janenutch Sodsai, Thitiporn Kaewpetch, Khwanchat Promhuad, Atcharawan Srisa, Phanwipa Wongphan, Nathdanai Harnkarnsujarit
Summary: This review summarizes recent findings and developments in functional polymeric packaging for bakery products, including the incorporation of active substances, coating technology, novel packaging designs, as well as the analysis of spoilage factors. Polymeric materials can effectively preserve the quality of packaged bakery products.
Review
Polymer Science
Yeyen Laorenza, Vanee Chonhenchob, Nattinee Bumbudsanpharoke, Weerachet Jittanit, Sudathip Sae-tan, Chitsiri Rachtanapun, Wasaporn Pretescille Chanput, Suvimol Charoensiddhi, Atcharawan Srisa, Khwanchat Promhuad, Phanwipa Wongphan, Nathdanai Harnkarnsujarit
Summary: Seafood is an economically viable product globally, but quality deterioration can occur after harvest. This review focuses on recent advances in polymeric packaging technology for seafood products and the relationship between packaging and seafood quality deterioration.
Review
Polymer Science
Atcharawan Srisa, Khwanchat Promhuad, Horman San, Yeyen Laorenza, Phanwipa Wongphan, Kiattichai Wadaugsorn, Janenutch Sodsai, Thitiporn Kaewpetch, Kittichai Tansin, Nathdanai Harnkarnsujarit
Summary: Consumers are increasingly concerned about food safety and hygiene following the COVID-19 pandemic. Antimicrobial packaging has gained attention for reducing food surface contamination and delivering quality and safe food with extended shelf life. Incorporating silver nanoparticles, essential oils, and natural plant extracts in or on polymeric matrices provides improved antifungal, antibacterial, and antiviral properties.
Article
Polymer Science
Uruchaya Sonchaeng, Juthathip Promsorn, Nattinee Bumbudsanpharoke, Vanee Chonhenchob, Shyam S. S. Sablani, Nathdanai Harnkarnsujarit
Summary: The effects of blending biodegradable polyesters with gallic acid on the properties of oxygen scavenging polymers were investigated. Gallic acid showed better compatibility with polybutylene adipate-co-terephthalate (PBAT) than polybutylene succinate (PBS), resulting in more homogeneous microstructures and modified crystalline morphology. However, non-homogeneous dispersion of gallic acid reduced the mechanical properties and increased the water vapor and oxygen permeability of the polymers.
Article
Polymer Science
Khwanchat Promhuad, Nattinee Bumbudsanpharoke, Kiattichai Wadaugsorn, Uruchaya Sonchaeng, Nathdanai Harnkarnsujarit
Summary: Maltol incorporated into acetylated cassava starch films as functional packaging for butter cake extended shelf-life and inhibited mold growth.
Review
Polymer Science
Sandhya Alice Varghese, Harikrishnan Pulikkalparambil, Khwanchat Promhuad, Atcharawan Srisa, Yeyen Laorenza, Lerpong Jarupan, Tarinee Nampitch, Vanee Chonhenchob, Nathdanai Harnkarnsujarit
Summary: Waste management in agriculture is a significant concern due to the generation of large volumes of solid waste as a result of increased food production. Utilizing agro-waste as raw material for food packaging supports sustainable development and the circular economy. This paper reviews recent trends in developing agro-wastes from plant and animal sources into eco-friendly food packaging systems, analyzing their properties and production methods while addressing future aspects and production problems.
Article
Engineering, Manufacturing
Nattinee Bumbudsanpharoke, Busarin Chongcharoenyanon, Nathdanai Harnkarnsujarit, Seongyoung Kwon, Seonghyuk Ko
Summary: Addition of CuONPs to PBAT/TPS biopolymer blend produced bionanocomposite films with improved properties. CuONPs showed good stability in 10% ethanol but dissolved in 3% acetic acid. Acid exposure led to loss of CuONPs and changes in film properties. Mechanical properties and sealing strength decreased, while oxygen permeability improved. Cu migration value was within the threshold limits, but the antimicrobial activity was lost. Ethanol had minor to no effect on film properties.
PACKAGING TECHNOLOGY AND SCIENCE
(2023)
Review
Polymer Science
Harikrishnan Pulikkalparambil, Sandhya Alice Varghese, Vanee Chonhenchob, Tarinee Nampitch, Lerpong Jarupan, Nathdanai Harnkarnsujarit
Summary: Packaging is an important aspect of the food processing industry that aims to reduce waste and improve the shelf life of products. Recent research has focused on utilizing bioplastics and bioresources to address environmental issues caused by single-use plastic packaging. The demand for natural fibres has increased due to their cost-effectiveness, biodegradability, and eco-friendliness. This article reviews the advancements in natural fibre-based food packaging materials, discussing fibre sources, composition, selection parameters, and physical and chemical modifications. Various plant-derived fibres have been used as reinforcements, fillers, and packaging matrices. These materials are processed using techniques such as casting, melt mixing, and injection moulding to enhance their strength for commercialization. The review also highlights research bottlenecks and suggests future study areas.
Article
Agriculture, Multidisciplinary
Rangrong Yoksan, Pawika Towongphaichayonte
Summary: The study demonstrates the successful encapsulation of vitexin into mPEG-g-CTS/ALG nanoparticles, which are suitable for oral intestinal-specific delivery systems.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)