Fabrication of novel sodium alginate-based biofoam and evaluation of its packaging cushion performance on banana fruit

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-03-20 DOI:10.1111/1750-3841.70140

Pontree Itkor, Ajit Kumar Singh, Athip Boonsiriwit, Myungho Lee, Ubonrat Siripatrawan, Youn Suk Lee

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Abstract

Mechanical damage during handling and transportation significantly compromises the quality of fresh fruit, highlighting the urgent need for effective cushioning packaging. However, most available cushioning materials are nonbiodegradable, raising environmental concerns. This study aimed to address these issues by developing a novel and eco-friendly cushioning sodium alginate (SA)-based foam, fabricated through a straightforward process combining mechanical foaming and oven drying, with glycerol serving as a plasticizer. The chemical, morphological, thermal, and mechanical properties of the obtained SA-based cushioning foams (SACs) were thoroughly evaluated. The results demonstrated that the SACs exhibited a soft, flexible structure with low densities (12.83–108.39 mg/cm³) and high porosities (90.43%–97.12%), comparable to commercial synthetic foams. Notably, the incorporation of glycerol substantially enhanced the compressive strength and modulus, with the SAC-7.5 achieving improvements of 1280.43% and 1262.12%, respectively, compared to the control. The packaging cushion performance was assessed via drop tests on bananas, where SAC-7.5 provided effective impact protection and maintained key quality attributes of the bananas, including color parameters, weight loss, firmness, and physiological indicators (respiration rate, total soluble solids [TSS], and pH), over 2 days of storage at room temperature. Given its sustainable, nontoxic, and cost-effective production, the developed SAC offers a promising alternative for cushioning packaging in the transportation of fresh fruit.

Practical Application

This study presents an eco-friendly cushioning foam made from sodium alginate (SA), produced through a simple process involving mechanical foaming and oven drying. The resulting foam has comparable cushioning properties to commercial cushioning plastic, offering a possibility for industrial-scale applications as alternative cushioning packaging for fresh fruit transportation.

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新型海藻酸钠基生物泡沫的制备及其对香蕉果包装缓冲性能的评价。

在搬运和运输过程中的机械损伤严重损害了新鲜水果的质量，突出了对有效缓冲包装的迫切需要。然而，大多数可用的缓冲材料是不可生物降解的，引起了环境问题。为了解决这些问题，本研究开发了一种新型且环保的海藻酸钠（SA）缓冲泡沫，该泡沫以甘油作为增塑剂，通过机械发泡和烘箱干燥相结合的简单工艺制成。对所获得的sa基缓冲泡沫（SACs）的化学、形态、热学和力学性能进行了全面评估。结果表明，sac具有较低的密度（12.83 ~ 108.39 mg/cm3）和较高的孔隙率（90.43% ~ 97.12%），具有与工业合成泡沫相当的柔软柔性结构。值得注意的是，甘油的掺入大大提高了抗压强度和模量，与对照组相比，SAC-7.5分别提高了120.43%和1262.12%。通过对香蕉的跌落试验来评估包装缓冲性能，SAC-7.5在室温下储存2天以上，提供了有效的冲击保护，并保持了香蕉的关键品质属性，包括颜色参数、重量减轻、硬度和生理指标（呼吸速率、总可溶性固溶体[TSS]和pH）。鉴于其可持续，无毒，和具有成本效益的生产，开发SAC提供了一个有前途的替代缓冲包装在新鲜水果的运输。实际应用：本研究介绍了一种由海藻酸钠（SA）制成的环保缓冲泡沫，通过机械发泡和烘箱干燥的简单工艺生产。由此产生的泡沫具有与商业缓冲塑料相当的缓冲性能，为新鲜水果运输的替代缓冲包装提供了工业规模应用的可能性。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.