Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate-<em>co</em>-3-hydroxyvalerate) and Cellulose Nanocrystal Interlayers
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-<i>co</i>-3-hydroxyvalerate) (...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Nanomaterials |
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| Online Access: | https://www.mdpi.com/2079-4991/10/12/2356 |
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| author | Kelly J. Figueroa-Lopez Sergio Torres-Giner Inmaculada Angulo Maria Pardo-Figuerez Jose Manuel Escuin Ana Isabel Bourbon Luis Cabedo Yuval Nevo Miguel A. Cerqueira Jose M. Lagaron |
| author_facet | Kelly J. Figueroa-Lopez Sergio Torres-Giner Inmaculada Angulo Maria Pardo-Figuerez Jose Manuel Escuin Ana Isabel Bourbon Luis Cabedo Yuval Nevo Miguel A. Cerqueira Jose M. Lagaron |
| author_sort | Kelly J. Figueroa-Lopez |
| collection | DOAJ |
| description | 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-<i>co</i>-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. |
| first_indexed | 2024-03-10T14:31:13Z |
| format | Article |
| id | doaj.art-8d6bb568f2de4bfeb66fd48f0316002d |
| institution | Directory Open Access Journal |
| issn | 2079-4991 |
| language | English |
| last_indexed | 2024-03-10T14:31:13Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nanomaterials |
| spelling | doaj.art-8d6bb568f2de4bfeb66fd48f0316002d2023-11-20T22:34:05ZengMDPI AGNanomaterials2079-49912020-11-011012235610.3390/nano10122356Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate-<em>co</em>-3-hydroxyvalerate) and Cellulose Nanocrystal InterlayersKelly J. Figueroa-Lopez0Sergio Torres-Giner1Inmaculada Angulo2Maria Pardo-Figuerez3Jose Manuel Escuin4Ana Isabel Bourbon5Luis Cabedo6Yuval Nevo7Miguel A. Cerqueira8Jose M. Lagaron9Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), CSIC, Calle Catedrático Agustín Escardino Benllonch 7, 46980 Valencia, SpainNovel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), CSIC, Calle Catedrático Agustín Escardino Benllonch 7, 46980 Valencia, SpainGaiker Technological Centre, Department of Plastics and Composites, Parque Tecnológico Edificio 202, 48170 Zamudio, SpainNovel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), CSIC, Calle Catedrático Agustín Escardino Benllonch 7, 46980 Valencia, SpainTecnopackaging S.L., Poligono Industrial Empresarium, Calle Romero 12, 50720 Zaragoza, SpainFood Processing and Nutrition Group, International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga s/n, 4715-330 Braga, PortugalPolymers and Advanced Materials Group (PIMA), School of Technology and Experimental Sciences, Universitat Jaume I (UJI), Avenida de Vicent Sos Baynat s/n, 12071 Castellón, SpainMelodea Bio-Based Solutions, Faculty of Agriculture-Hebrew University, Rehovot 76100, IsraelFood Processing and Nutrition Group, International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga s/n, 4715-330 Braga, PortugalNovel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), CSIC, Calle Catedrático Agustín Escardino Benllonch 7, 46980 Valencia, SpainActive 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-<i>co</i>-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.https://www.mdpi.com/2079-4991/10/12/2356PHBVnanocellulosemultilayersoregano essential oilzinc nanoparticlesbarrier films |
| spellingShingle | Kelly J. Figueroa-Lopez Sergio Torres-Giner Inmaculada Angulo Maria Pardo-Figuerez Jose Manuel Escuin Ana Isabel Bourbon Luis Cabedo Yuval Nevo Miguel A. Cerqueira Jose M. Lagaron Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate-<em>co</em>-3-hydroxyvalerate) and Cellulose Nanocrystal Interlayers Nanomaterials PHBV nanocellulose multilayers oregano essential oil zinc nanoparticles barrier films |
| title | Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate-<em>co</em>-3-hydroxyvalerate) and Cellulose Nanocrystal Interlayers |
| title_full | Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate-<em>co</em>-3-hydroxyvalerate) and Cellulose Nanocrystal Interlayers |
| title_fullStr | Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate-<em>co</em>-3-hydroxyvalerate) and Cellulose Nanocrystal Interlayers |
| title_full_unstemmed | Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate-<em>co</em>-3-hydroxyvalerate) and Cellulose Nanocrystal Interlayers |
| title_short | Development of Active Barrier Multilayer Films Based on Electrospun Antimicrobial Hot-Tack Food Waste Derived Poly(3-hydroxybutyrate-<em>co</em>-3-hydroxyvalerate) and Cellulose Nanocrystal Interlayers |
| title_sort | development of active barrier multilayer films based on electrospun antimicrobial hot tack food waste derived poly 3 hydroxybutyrate em co em 3 hydroxyvalerate and cellulose nanocrystal interlayers |
| topic | PHBV nanocellulose multilayers oregano essential oil zinc nanoparticles barrier films |
| url | https://www.mdpi.com/2079-4991/10/12/2356 |
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