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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Plant Polymer Research » Research » Publications at this Location » Publication #342474
Research Project: Conversion of Polysaccharides and Other Bio-based Materials to High-Value, Commercial Products

Location: Plant Polymer Research

Title: Performance evaluation of cashew gum and gelatin blend for food packaging

Author
item OLIVEIRA, M - Embrapa
item FURTADO, R - Embrapa
item BASTOS, M - Embrapa
item BENEVIDES, S - Embrapa
item LEITAO, R - Embrapa
item MUNIZ, C - Embrapa
item Biswas, Atanu
item Cheng, Huai

Submitted to: Journal of Food Packaging and Shelf Life
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/2/2018
Publication Date: 6/26/2018
Citation: Oliveira, M.A., Furtado, R.F., Bastos, M.R., Benevides, S., Leitao, R.C., Muniz, C.R., Biswas, A., Cheng, H.N. 2018. Performance evaluation of cashew gum and gelatin blend for food packaging. Journal of Food Packaging and Shelf Life. 17:27-64. https://doi.org/10.1016/j.fpsl.2018.05.003.
DOI: https://doi.org/10.1016/j.fpsl.2018.05.003

Interpretive Summary: Food packaging is needed to aid handling, facilitate transport, and minimize food spoilage. Most of the current packaging materials are petroleum-based, which are not sustainable and degradable, leading to increasing volumes of plastic waste in landfills. There is ongoing interest in using biopolymers as alternative packaging materials. In this work, we propose a novel and biodegradable packaging film, comprising of cashew gum (CG) and gelatin (G). They were prepared using the casting method and the central composite rotational design (DCCR). Films with different CG/G ratios were examined for water vapor permeability, thickness, solubility, mechanical and thermal properties, surface morphology and biodegradability. The blend films exhibited better properties than the films from the starting biopolymers. In particular, the blend film with 2:1 CG/G weight ratio showed the best result and may be a promising material for food packaging.

Technical Abstract: In this study, a polysaccharide and a protein were combined to form a polyblend that can be used for food packaging. Cashew gum (CG) and gelatin (G) 'lms were generated by the casting method with the help of the central composite rotational design. When 'lmogenic solutions of 2.5–7.5 g of G and CG were dissolved in 100 mL water with 10% glycerol, the resulting 'lms were compact and homogeneous with no pores present. Di'erent CG/G ratios were examined for water vapor permeability (WVP), thickness, solubility, mechanical and thermal properties, surface morphology, and biodegradability. The results showed that at around 1:1 CG/G weight ratio the solubility decreased, reaching the minimum value at the CG composition of 45%. The blend of 50/50 CG:G showed the best WVP (1.16 g mm k Pa -1h-1m-2). For elongation at break, the combination of 5 g CG and 2.5 g G provided the best results with over 100% elongation. The 'lms were shown to be easily bio-degradable, producing as much CO2 as starch during the 22 days of an aerobic biodegradability test.