Developing a Prolamin-Based Gel for Food Packaging: In-Vitro Assessment of Cytocompatibility
Growing environmental concerns drive efforts to reduce packaging waste by adopting biodegradable polymers, coatings, and films. However, biodegradable materials used in packaging face challenges related to barrier properties, mechanical strength, and processing compatibility. A composite gel was dev...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/9/9/740 |
| _version_ | 1797579969622179840 |
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| author | Franziska Trodtfeld Tina Tölke Cornelia Wiegand |
| author_facet | Franziska Trodtfeld Tina Tölke Cornelia Wiegand |
| author_sort | Franziska Trodtfeld |
| collection | DOAJ |
| description | Growing environmental concerns drive efforts to reduce packaging waste by adopting biodegradable polymers, coatings, and films. However, biodegradable materials used in packaging face challenges related to barrier properties, mechanical strength, and processing compatibility. A composite gel was developed using biodegradable compounds (prolamin, d-mannose, citric acid), as a coating to increase the oxygen barrier of food packaging materials. To improve gel stability and mechanical properties, the gels were physically cross-linked with particles synthesized from tetraethyl orthosilicate and tetramethyl orthosilicate precursors. Additionally, biocompatibility assessments were performed on human keratinocytes and fibroblasts, demonstrating the safety of the gels for consumer contact. The gel properties were characterized, including molecular structure, morphology, and topography. Biocompatibility of the gels was assessed using bioluminescent ATP assay to detect cell viability, lactate dehydrogenase assay to determine cell cytotoxicity, and a leukocyte stimulation test to detect inflammatory potential. A composite gel with strong oxygen barrier properties in low-humidity environments was prepared. Increasing the silane precursor to 50 wt% during gel preparation slowed degradation in water. The addition of citric acid decreased gel solubility. However, higher precursor amounts increased surface roughness, making the gel more brittle yet mechanically resistant. The increase of precursor in the gel also increased gel viscosity. Importantly, the gels showed no cytotoxicity on human keratinocytes or fibroblasts and had no inflammatory effects on leukocytes. This composite gel holds promise for oxygen barrier food packaging and is safe for consumer contact. Further research should focus on optimizing the stability of the oxygen barrier in humid environments and investigate the potential sensitizing effects of biodegradable materials on consumers. |
| first_indexed | 2024-03-10T22:43:40Z |
| format | Article |
| id | doaj.art-b2ccb54c480a477088d5f395cff10785 |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-10T22:43:40Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-b2ccb54c480a477088d5f395cff107852023-11-19T10:51:10ZengMDPI AGGels2310-28612023-09-019974010.3390/gels9090740Developing a Prolamin-Based Gel for Food Packaging: In-Vitro Assessment of CytocompatibilityFranziska Trodtfeld0Tina Tölke1Cornelia Wiegand2Department of Dermatology, Jena University Hospital, Friedrich Schiller University Jena, Am Klinikum 1, D-07747 Jena, GermanyINNOVENT e.V., Prüssingstraße 27 B, D-07745 Jena, GermanyDepartment of Dermatology, Jena University Hospital, Friedrich Schiller University Jena, Am Klinikum 1, D-07747 Jena, GermanyGrowing environmental concerns drive efforts to reduce packaging waste by adopting biodegradable polymers, coatings, and films. However, biodegradable materials used in packaging face challenges related to barrier properties, mechanical strength, and processing compatibility. A composite gel was developed using biodegradable compounds (prolamin, d-mannose, citric acid), as a coating to increase the oxygen barrier of food packaging materials. To improve gel stability and mechanical properties, the gels were physically cross-linked with particles synthesized from tetraethyl orthosilicate and tetramethyl orthosilicate precursors. Additionally, biocompatibility assessments were performed on human keratinocytes and fibroblasts, demonstrating the safety of the gels for consumer contact. The gel properties were characterized, including molecular structure, morphology, and topography. Biocompatibility of the gels was assessed using bioluminescent ATP assay to detect cell viability, lactate dehydrogenase assay to determine cell cytotoxicity, and a leukocyte stimulation test to detect inflammatory potential. A composite gel with strong oxygen barrier properties in low-humidity environments was prepared. Increasing the silane precursor to 50 wt% during gel preparation slowed degradation in water. The addition of citric acid decreased gel solubility. However, higher precursor amounts increased surface roughness, making the gel more brittle yet mechanically resistant. The increase of precursor in the gel also increased gel viscosity. Importantly, the gels showed no cytotoxicity on human keratinocytes or fibroblasts and had no inflammatory effects on leukocytes. This composite gel holds promise for oxygen barrier food packaging and is safe for consumer contact. Further research should focus on optimizing the stability of the oxygen barrier in humid environments and investigate the potential sensitizing effects of biodegradable materials on consumers.https://www.mdpi.com/2310-2861/9/9/740food packagingcomposite gelsbiodegradable polymerscytocompatibilityin vitro testing |
| spellingShingle | Franziska Trodtfeld Tina Tölke Cornelia Wiegand Developing a Prolamin-Based Gel for Food Packaging: In-Vitro Assessment of Cytocompatibility Gels food packaging composite gels biodegradable polymers cytocompatibility in vitro testing |
| title | Developing a Prolamin-Based Gel for Food Packaging: In-Vitro Assessment of Cytocompatibility |
| title_full | Developing a Prolamin-Based Gel for Food Packaging: In-Vitro Assessment of Cytocompatibility |
| title_fullStr | Developing a Prolamin-Based Gel for Food Packaging: In-Vitro Assessment of Cytocompatibility |
| title_full_unstemmed | Developing a Prolamin-Based Gel for Food Packaging: In-Vitro Assessment of Cytocompatibility |
| title_short | Developing a Prolamin-Based Gel for Food Packaging: In-Vitro Assessment of Cytocompatibility |
| title_sort | developing a prolamin based gel for food packaging in vitro assessment of cytocompatibility |
| topic | food packaging composite gels biodegradable polymers cytocompatibility in vitro testing |
| url | https://www.mdpi.com/2310-2861/9/9/740 |
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