Table 3.
Active biocomposite and nanocomposite films relevant properties
| Biopolymer | Active compound | Processing technology | Mechanical properties | Water vapor permeability | Solubility (%) | Antimicrobial activity | Antioxidant capacity | References |
|---|---|---|---|---|---|---|---|---|
| Cassava starch | ZnO nanorods (1%wt) | Casting solution |
σma = 2.8–3.2 MPa εBb = 50–58% |
4.7–5.3 10−10 g/m s Pa | 8–16 | Inhibition of E. coli growth | - | [210] |
| Cornstarch | Green synthesized AgNPs in situ (0–143 ppm) | Casting solution |
Ec = 36.9–166.8 MPa σma = 161.6–368.1 MPa εBb = 38.1–39.7% |
1.6–2.2 10−10 g/m s Pa | 29 − 34.4 (25 °C) and 34.8–52.4 | Concentration up to 28.6 ppm inhibition by contact and higher than 71.5 ppm halo of E. coli, Salmonella spp, Penicillium spp, and S. aureus | - | [184] |
| Cornstarch | AgNPs synthesized with lemon juice (0–143 ppm) | Casting solution |
σma = 2.1–4 MPa εBb = 41–55% |
0.63–1.62 10−10 g/m s Pa | 34.6 − 46 | Concentration up to 28.6 ppm inhibition by contact and higher than 71.5 ppm halo of E. coli, Salmonella spp, Pseudomona spp, and S. aureus | - | [186] |
| Thermoplastic maize starch | Chitin nanoparticles (0–9%wt) | Casting solution |
σma = 3.89–9.32 MPa εBb = 30–87% |
7–12 10−11 g/mhPa | - | Against S. aureus and E. coli | - | [247] |
| Cassava starch TPS | Rosemary extracts (2.5–10%wt of starch) | Extrusion + thermocompression |
Ec = 9.3–23.3 MPa σma = 1.75–2.28 MPa εBb = 50–70% |
2.62–4.94 10−10 g/m s Pa | 20–25 | - | 29.5–140.9 (µmolTE/g DPPH method) in hydrophilic, lipophilic, and acid simulants | [294] |
| Rice starch and fish protein | Oregano EO (4–8%wt) | Casting solution |
σma = 3.9–6.8 MPa εBb = 83.5–108.8% |
0.18–0.21 g mm m−2 kPa−1 h−1 | 8–22.6 | - | 4.2% DPPH inhibition and 63.1% peroxidase inhibition | [290] |
| Jackfruit starch and PVA | Jamun extract and/or nutmeg oil (10%wt) and ZnO nanoparticles | Casting solution |
σma = 14.11–27.22 MPa εBb = 2.8–26.6% |
- | 5–28 | Inhibition of S. typhimurium growth | - | [295] |
| Chitosan | Rosemary EO (0.5–1.5%v) + montmorillonite nanoclay (1–5%wt) | Casting solution |
σma = 63.7–83.0 MPa εBb = 3.0–4.3% |
0.31–0.47 10−10 g/m s Pa | 9.5–15.0 | With 1.5% Rosemery EO inhibition of S. agalactiae, E. coli, and L. monocytogenes | 1.4–2.2 mg gallic acid/g sample | [288] |
| Chitosan | Protocatechuic acid (0.5–2%w/v) | Casting method |
σma = 40.8–26.7 MPa εBb = 62.8–7.9% |
12.69–9.90 10−11 g/m s Pa | 19.2–31.4 | - | Antioxidant activity in aqueous and fatty food simulants | [296] |
| Chitosan | AgNPs with Tea polyphenol (0.1%) | Casting method |
σma = 32.8–53.7 MPa εBb = 25.9–12.6% |
39.0–16.7 10−9 g m−1 min−1 Pa−1 | - | Films showed antibacterial activity to both E. coli and S. aureus | Films with TP-AgNPs has improved antioxidant capacity | [48] |
| Chitosan | Oregano and or cinnamon leaf EOs (0.25%wt) | Casting method |
Ec = 1078–1471 MPa σma = 40–43 MPa εBb = 5.9–6.2% |
5.9–6.9 g mm m−2 kPa−1 h−1 | - | Reduce the growth of total aerobic and coliform microorganisms on sliced pork meat | - | [297] |
| Chitosan and rice starch | AgNPs (0 − 38 ppm) | Casting solution |
σma = 66.8–74.5 MPa εBb = 4.6–7.6% |
WVTR 47.60–59.21 g m−2 day−1 |
- | Inhibition of E. coli, S. aureus, and B. cereus | - | [298] |
| Chitosan and cornstarch |
Lemon EO (1–3%wt) |
Casting solution |
Ec = 84–30 MPa σma = 6.7–11.8 MPa εBb = 62–66% |
7.5–7.4 g mm m−2 kPa–1 h−1 | 20–23.7 | Inhibition by contact of Listeria innocua, E. coli, Alternaria alternata, Rhizopus stolonifer, Penicillium expansum | No antioxidant activity was detected (TEAC method) | [16] |
| Chitosan and cornstarch |
Grapefruit seed extract (1–3%wt) |
Casting solution |
Ec = 120–63 MPa σma = 14.4–14.6 MPa εBb = 58.3–67% |
7.5–7.8 g mm m−2 kPa−1 h−1 | 24.7 − 26.1 | Inhibition by contact of Listeria innocua, E. coli, Rhizopus stolonifer, and Penicillium expansum | No antioxidant activity was detected (TEAC method) | [299] |
| Chitosan-cassava TPS | Oregano and or cinnamon leaf EOs (0.25%wt) | Casting + melt blending + thermocompression molding (bilayer films) |
Ec = 910–918 MPa σma = 17–18 MPa εBb = 1.9–2% |
7.87–8.03 g mm m−2 kPa−1 h−1 | - | Reduce the growth of total aerobic and coliform microorganisms on sliced pork meat | - | [297] |
| Curdlan + PVA |
Thyme EO (1–2%) |
Casting method |
σma = 10.4–11.5 MPa εBb = 190–225.9% |
1.2–1.6 10−10 g m−1 min−1 Pa−1 | - | Inhibition of E. coli | - | [292] |
| Whey protein | Oregano or garlic EO (2%wt) | Casting solution |
σma = 0.3–1.4 MPa εBb = 5–15% |
- | - | Against S. Enteriditis, E. coli O157:H7, L. monocytogenes, S. aureus, and Penicillium spp. | [299] | |
| Gelatin |
Red propolis ethanolic extract + clove or basil EO (0.15–0.8%wt) |
Spreading technique |
Ec = 3.4–7.6 MPa σma = 19.3–42.7 MPa εBb = 47.2–75.4% |
0.27–0.40 g mm m−2 kPa−1 h−1 | 84.6 − 92.4 | Against S. aureus, L. monocytogenes, S. enteriditis, and E. coli | 4.6–41.8% (ABTS method); 5.5–76.6% (DPPH method) | [300] |
| Gelatin-chitosan | 3-phenylacetic acid (1–4%) | Electrospinning | - | 5.74–11.22 10−15 kg/m s Pa | 15.3–28.9 | Against S. aureus and S. enterica | - | [301] |
| Gelatin-PLA |
Encapsulated eugenol (0–4 mg/g) |
Electrospray-electrospinning |
Ec = 19.3–21.6 MPa σma = 55.9–64.4 MPa εBb = 6.01–6.75% |
- | - | Against S. aureus and E. coli |
12.15–33 mg DPPH/gDB(*) 17.8–43.8% radical scavenging |
[302] |
| PLA | Copper salt ion-exchange zeolite nanoparticles (1–3%wt) + nanocellulose (1.5–2%wt) | Dual electrospinning |
Ec = 602–807.9 MPa σma = 2.3–3.3 MPa εBb = 4.1–13.1% |
5.73–5.87 10−15 g/m s Pa | - | Against S. aureus and S. typhi | - | [303] |
aMaximum tensile strength (σm); belongation at break (εB); celastic modulus (E); (*)dry basis