Mechanical, chemical, and bio-recycling of biodegradable plastic: A review.

A starch-based nanofiber mat was prepared for real-time monitoring of food freshness for the first time. UV–vis results showed that roselle anthocyanins (RS) conferred a wide pH sensing range on the nanofiber mat. The prepared nanofiber mats demonstrated good color visibility (total color difference value (ΔE) increased to 56.4 ± 0.7) and a reversible response (within 120 s). Scanning electron microscopy and Fourier transform infrared spectroscopy results suggested that the nanofibers had smooth surfaces without beaded fibers and that RS was well embedded into the nanofibers. The introduction of RS improved the thermal stability of the nanofibers. Color stability tests revealed that the nanofibers exhibited excellent color stability (maximum change ΔE = 1.57 ± 0.03) after 14 days of storage. Pork freshness tests verified that the nanofibers could effectively reflect the dynamic freshness of pork. Nontoxic, degradable and responsive characteristics make the pH-sensitive nanofiber mat a smart food label with great application potential. 

Intelligent food tag: A starch-anthocyanin-based pH-sensitive electrospun nanofiber mat for real-time food freshness monitoring.

The development of biodegradable packaging is a challenge, as conventional plastics have many advantages in terms of high flexibility, transparency, low cost, strong mechanical characteristics, and high resistance to heat compared with most biodegradable plastics. The quality of biodegradable materials and the research needed for their improvement for meat packaging were critically evaluated in this study. In terms of sustainability, biodegradable packagings are more sustainable than conventional plastics; however, most of them contain unsustainable chemical additives. Cellulose showed a high potential for meat preservation due to high moisture control. Polyhydroxyalkanoates and polylactic acid (PLA) are renewable materials that have been recently introduced to the market, but their application in meat products is still limited. To be classified as an edible film, the mechanical properties and acceptable control over gas and moisture exchange need to be improved. PLA and cellulose-based films possess the advantage of protection against oxygen and water permeation; however, the addition of functional substances plays an important role in their effects on the foods. Furthermore, the use of packaging materials is increasing due to consumer demand for natural high-quality food packaging that serves functions such as extended shelf-life and contamination protection. To support the importance moving toward biodegradable packaging for meat, this review presented novel perspectives regarding ecological impacts, commercial status, and consumer perspectives. Those aspects are then evaluated with the specific consideration of regulations and perspective in the European Union (EU) for employing renewable and ecological meat packaging materials. This review also helps to highlight the situation regarding biodegradable food packaging for meat in the EU specifically.

A critical review on biodegradable food packaging for meat: Materials, sustainability, regulations, and perspectives in the EU.

While high-amylose starch (HAS) possesses advantageous properties such as high resistant starch content and favorable mechanical attributes, its gelatinization constraints have limited its applicability. This study enhances its versatility by focusing on pre-gelatinized (PG) HAS with exceptional rehydratability, achieved by disorganizing native HAS granules (with amylose contents of 55 % and 68 %, respectively) using a 33 % CaCl2 solution, followed by water-ethanol precipitation and freeze-drying. The resulting PG-HAS exhibited elevated amylose content (61 % and 75 %) with minimal changes in amylose molecular weight. PG-HAS displayed superior water-absorption index (WAI) and water-soluble index (WSI) compared to native HAS, further improved by 2 % CaCl2 solution incorporation. Furthermore, composite films were prepared by mixing PG-HAS with PVA at a 6:4 (w/w) ratio. The PG-G50 (61 % amylose content)/PVA composite film exhibited remarkable elongation (131.1 ± 5.4 %), nearly three times that of a normal corn starch (NCS, with 27 % amylose)/PVA film, attributed to improved starch dispersity and higher amylose content. Nonetheless, the PG-G70 (75 % amylose content)/PVA film at the same ratio showed lower elongation (54.7 ± 8.0 %), potentially due to strong cohesive forces between amylose chains that impede starch-PVA interactions. Moreover, the PG-HAS/PVA composite films, enriched with antibacterial agents, demonstrated effective antibacterial properties with a gradual and sustained release of active compounds. Notably, the PG-G50/PVA/tannic acid (TA) film effectively preserved fresh apple slices by inhibiting bacteria growth and preventing browning. These findings underscore the excellent rehydration of PG-HAS and its potential as an inner packaging material for irregularly shaped foods, such as sliced fruits or meats, due to its nontoxic nature, softness and flexibility, which allows the film to maintain close contact with food surfaces. 

Pre-gelatinized high-amylose starch enables easy preparation of flexible and antimicrobial composite films for fresh fruit preservation.

In this study, a novel double-layer slow-release fertilizer (SRF) was developed utilizing stearic acid (SA) as a hydrophobic inner coating and a blend of starch phosphate carbamate (abbreviated as SPC) and polyvinyl alcohol (PVA) as a hydrophilic outer coating (designated as SPCP). The mass ratios of SPC and PVA in the SPCP matrices were systematically optimized by comprehensively checking the water absorbency, water contact angle (WCA), water retention property (WR), and mechanical properties such as percentage elongation at break and tensile strength with FTIR, XRD, EDS, and XPS techniques, etc. Moreover, the optimal SPCP/5:5 demonstrated superior water absorbency with an 80.2 % increase for the total mass compared to natural starch/PVA(NSP), along with desirable water retention capacity in the soil, exhibiting a weight loss of only 48 % over 13 d. Relative to pure urea and SA/NSPU/5:5, SA/SPCPU/5:5 released 50.3 % of its nutrient within 15 h, leading to nearly complete release over 25 h in the aqueous phase, while only 46.6 % of urea was released within 20 d in soil, extending to approximately 30 d. The slow release performance of urea reveals that the diffusion rate of urea release shows a significant decrease with an increase in coating layers. Consequently, this work demonstrated a prospective technology for the exploration of environmentally friendly SRF by integrating biodegradable starch derivatives with other polymers. 

Preparation and characterization of slow-release urea fertilizer encapsulated by a blend of starch derivative and polyvinyl alcohol with desirable biodegradability and availability

Structural, physicochemical and biodegradable properties of composite plastics prepared with polyvinyl alcohol (PVA), OSA potato starch and gliadin

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Structural, physicochemical and biodegradable properties of composite plastics prepared with polyvinyl alcohol (PVA), OSA potato starch and gliadin