Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) and Cellulose Nanocrystal Interlayers
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Título
Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) and Cellulose Nanocrystal InterlayersAutoría
Fecha de publicación
2020Editor
MDPIISSN
2079-4991Cita bibliográfica
Figueroa-Lopez, K.J.; Torres-Giner, S.; Angulo, I.; Pardo-Figuerez, M.; Escuin, J.M.; Bourbon, A.I.; Cabedo, L.; Nevo, Y.; Cerqueira, M.A.; Lagaron, J.M. Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) and Cellulose Nanocrystal Interlayers. Nanomaterials 2020, 10, 2356. https://doi.org/10.3390/nano10122356Tipo de documento
info:eu-repo/semantics/articleVersión de la editorial
https://www.mdpi.com/2079-4991/10/12/2356Versión
info:eu-repo/semantics/publishedVersionPalabras clave / Materias
Resumen
Active multilayer films based on polyhydroxyalkanoates (PHAs) with and without high
barrier coatings of cellulose nanocrystals (CNCs) were herein successfully developed. To this end,
an electrospun antimicrobial ... [+]
Active multilayer films based on polyhydroxyalkanoates (PHAs) with and without high
barrier coatings of cellulose nanocrystals (CNCs) were herein successfully developed. To this end,
an electrospun antimicrobial hot-tack layer made of poly(3-hydroxybutyrate-co-3-hydroxyvalerate)
(PHBV) derived from cheese whey, a by-product from the dairy industry, was deposited on a previously
manufactured blown film of commercial food contact PHA-based resin. A hybrid combination of
oregano essential oil (OEO) and zinc oxide nanoparticles (ZnONPs) were incorporated during the
electrospinning process into the PHBV nanofibers at 2.5 and 2.25 wt%, respectively, in order to provide
antimicrobial properties. A barrier CNC coating was also applied by casting from an aqueous solution
of nanocellulose at 2 wt% using a rod at 1m/min. The whole multilayer structure was thereafter
assembled in a pilot roll-to-roll laminating system, where the blown PHA-based film was located
as the outer layers while the electrospun antimicrobial hot-tack PHBV layer and the barrier CNC
coating were placed as interlayers. The resultant multilayer films, having a final thickness in the
130–150 µm range, were characterized to ascertain their potential in biodegradable food packaging.
The multilayers showed contact transparency, interlayer adhesion, improved barrier to water and
limonene vapors, and intermediate mechanical performance. Moreover, the films presented high
antimicrobial and antioxidant activities in both open and closed systems for up to 15 days. Finally,
the food safety of the multilayers was assessed by migration and cytotoxicity tests, demonstrating
that the films are safe to use in both alcoholic and acid food simulants and they are also not cytotoxic
for Caco-2 cells. [-]
Publicado en
Nanomaterials 2020, 10, 2356.Entidad financiadora
Ministerio de Ciencia e Innovación | European Union (EU)
Código del proyecto o subvención
RTI2018-097249-B-C21 | 773872
Url de la subvención
info:eu-repo/grantAgreement/EC/H2020/773872
Derechos de acceso
info:eu-repo/semantics/openAccess
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