Natural Biopolymers: History
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Subjects: Polymer Science
Contributor:
Elena Kotenkova

Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials.

  • biopolymers
  • edible films and coatings
  • dry and wet processes
  • mechanical properties
  • permeability

1. Introduction

Inferior packaging or its absence causes significant food loss (about 20–25 %) due to microbiological contamination and oxidative processes, which lead to a decrease in the quality of food products and makes them unsuitable for consumption [1].

The development and application of bioactive packaging systems is a relevant field of research. The application of such smart packaging systems is a tool for protecting food from spoilage and reducing the risk of growth of pathogenic microorganisms due to both the creation of a barrier and the action of active components at the border of the product with the packaging [2][3]. The currently used packaging materials are mainly produced from petrochemical products [4][5]. The global problem of environmental pollution makes alternative environmentally friendly and biodegradable polymers be in demand [6].

Every year, the problem of recycling polymer packaging materials becomes more acute [7] due to its accumulation in large quantities, which cause significant harm to the environment [8]. The incineration or pyrolysis of polymer waste, to some extent, solves the problem of their accumulation in landfills, but does not contribute to improving the overall environmental situation [9]. Recycling of polymer waste is more environmentally friendly, but in this case, significant labor and energy costs are required for sorting polymer materials and their subsequent processing [10][11]. It should be noted that the recycling of polymers is carried out a limited number of times, after which the problem of burial or incineration of these materials arises again [12].

Concerning environmental suitability, biopolymers are environmentally friendly packaging materials [13][14]. The main advantage of their use as bioplastics is the closed natural cycle, where the end of one cycle leads to the beginning of the next cycle [6].

Biopolymers can be divided into three main categories depending on the origin and method of production (Figure 1): directly extracted from biomass, synthesized bio-derived monomers, and produced by microorganisms [15]. Polysaccharides and proteins are the most promising biopolymers for the production of packaging materials [16][17]. Proteins are heteropolymers consisting of α-amino acids as monomeric units. The combinations of 20 amino acids to form a protein sequence allow for an almost unlimited number of various polymer chains with different physical and chemical properties. Proteins also contain a large number of functional groups that can be changed enzymatically, chemically, or physically for varying the properties of the films [16]. Polysaccharides are good candidates for replacing oil-based polymers due to their ability to form a film, affinity for paper-based materials, an appropriate barrier to gases and aromas, and good mechanical strength. Moreover, these biopolymers are biodegradable, non-toxic, and are used as a matrix for the inclusion of additives with specific functionality, such as active antimicrobial properties, for example [17].

Figure 1. Schematic classification of biopolymer types [15][18][19]. Reproduced with permission from Popović, S.Z. et al., Biopolymers for Food Design; published by Elsevier Inc., 2018.

The prefix "bio" indicates that biopolymers are biodegradable. The word "biodegradable" means that materials can be decomposed by bacteria, fungi, and yeast to the final products of biomass under anaerobic conditions—hydrocarbons and methane [20]. These types of polymers consist of monomers that are covalently connected, forming a chain of the molecule. They are also produced inside the cell as a result of complex metabolic processes. Biopolymers can be used for food packaging as a replacement for oil-based plastics made from petroleum due to their biodegradability, renewability, and wide distribution [21].

Environmental friendliness is a key ideology nowadays. The use of biopolymers from renewable resources could solve global plastic pollution. For many years, researchers have been trying to develop and design packaging materials based on natural biopolymers. However, animal proteins and natural polysaccharides are characterized by some undesirable properties caused by their chemical nature and structure. These disadvantages reduce their competitiveness with oil-based plastics but can be overcome.

2. Biopolymers Used for Food Packaging

Biopolymers are widely implemented and can be used as coatings and films [4][22]. Coating involves the formation of a cover directly on the surface of food products, whereas films are structures that are used separately after formation [23].

Materials based on biopolymers must meet the basic requirements of health safety, mechanical and chemical resistance, and durability [24][25]. Therefore, food packaging should not only be biodegradable, but also functional. Compared to synthetic polymers derived from petroleum, biopolymers have a more complex chemical structure and side chain structure, which provides additional opportunities for the formation of packaging materials with specific characteristics for specific purposes [18][20].

Biopolymers directly extracted from biomass as polysaccharides and animal proteins, which are most often used for the preparation of packaging materials for food products, will be considered in this review [16][26][27].

2.1. Starch

Starch is one of the most readily available polysaccharides on the planet [28]. The plants from which it is obtained grow in almost all temperate climate zones. Corn, wheat, potatoes, and rice are the world leaders: 84 %, 7 %, 4 %, and 1%, respectively [29]. This biopolymer is a mixture of amylose and amylopectin (Figure 2), the ratio of which varies depending on the type of starch.

Figure 2. Structure of amylose and amylopectin [30]. Reproduced from Kadokawa, Polymers; published by MDPI, Basel, Switzerland, 2012.

The ratio of amylose:amylopectin varies significantly not only between different plants, but also within a single plant species or plant organ [31]. The conditions and phase of growth also influence this ratio [32][33]. Several studies have shown that a change in this ratio implies a change in the physical and chemical characteristics of starch and its interaction with other molecules, which leads to different swelling capacity [34], solubility in water, microscopic properties [35], and stability and barrier/mechanical properties in starch films [36]. According to some studies, starch with a high content of amylose, for example, from peas, has the best mechanical and gas barrier properties [37]. It was also noted that lentil starch (30% amylose) has a strong tendency to gelatinize at a relatively low concentration compared to corn and potato starch [29].

Cereal (grain) starch is obtained by its physical separation from non-starch components. Various processes of wet grinding of grains have been developed for the production of starch. The main stages of these processes are soaking, grinding, and separation of grain components [38]. Potato starch is extracted from potato tubers in a process called bio-processing: the potatoes are ground, and the contents of the cells are released, including starch and protein [39].

Starch-based polymers have low moisture resistance, which limits their use in packaging. The usual form of natural starch is a crystalline molecular structure that is not flexible [40]. However, an interesting starch derivative is thermoplastic starch (TPS), which is more convenient for films production [41][42], which could be obtained with thermal and physical impacts in the presence of plasticizers [40]. Various physical and chemical reactions are involved in the heat treatment of starch-based polymers, such as water diffusion, granule expansion, gelatinization, melting, crystallization, and extrusion [43].

TPS with improving properties can be used in the field of food packaging since it is economical and available in large quantities. The production of flexible and solid packaging (biofilms, bags, laminated plastic, etc.) is the main sector of TPS application in the food industry [40]. Polymer films derived from starch are biodegradable and have good properties as oxygen barriers. However, the amount of plasticizer, humidity, and amylose content are the limiting factors that determine the mechanical properties of TPS. The type and amount of plasticizer used in the production of thermoplastic starch strongly affect the physical, chemical, and thermal properties of the film [44]. Various structural enhancers, such as microcrystalline cellulose, carboxymethylcellulose, carbon nanotubes, etc., are added to the starch-polymer matrix in order to improve its properties [45]. Various types of such reinforced starch are already successfully used in the packaging of bread, vegetables, and meat products stored in standard conditions [41][46][47].

2.2. Cellulose

Cellulose is the most common natural biopolymer and consists of β-(1–4)-D-glucopyranose monomers (Figure 3) [48]. It is biosynthesized by a number of living organisms, from lower to higher plants, marine animals, bacteria, and fungi [49]. It has been estimated that 1011–1012 tons are synthesized annually by photosynthesis in a fairly pure form, for example, in the seed hairs of the cotton plant, but mainly cellulose combines with lignin and other polysaccharides (hemicelluloses) in the cell wall of woody plants [50]. Although cellulose is primarily found in forests, where wood is the most important source, cellulose-containing materials include agricultural residues, aquatic plants, grasses, and other plant matter [51][52]. Commercial cellulose production is based on harvested sources, such as wood, or on natural sources with high biopolymer content, such as cotton [53]. In contrast with starch, cellulose is a linear polymer without winding and branching [48]. Numerous hydroxyl groups in cellulose form strong hydrogen bonds, which make the material non-fusible. Chemical modification of cellulose is required for the production of flexible materials, which often involves the replacement of hydroxyl groups with acetate or methyl groups (esterification), the purpose of which is to reduce the intensity of the hydrogen bonds [54]. The rate of esterification and type of replacers, as well as the length of the polymer chain, affect the further permeability, mechanical properties, and solubility. Methylcellulose (MC) and carboxymethylcellulose (CMC) are the most common cellulose esters and have good film-forming properties, which allow them to be used as packaging materials for food products [55][56][57][58].

Figure 3. Structure of cellulose [49]. Reproduced with permission from Trache, D. et al., International Journal of Biological Macromolecules; published by Elsevier Ltd., 2016.

Methylcellulose (MC) is formed when one or more hydroxyl groups (-OH) in the anhydroglucose are replaced by a methoxide group (-OCH3). The degree of substitution of MC ranges from 1.4 to 2.0, and it is soluble in cold water [59]. It is reported that MC forms unbreakable, flexible, transparent, tasteless, and non-toxic films that have good barrier properties for oxygen, but bad ones for water vapor [60]. MC has a relatively high tensile strength and elastic modulus, so it demonstrates a reinforcing effect [61] and exhibits improved mechanical properties in mixtures containing proteins, lipids, etc. [62].

Carboxymethylcellulose (CMC) is a cellulose derivative in which some hydroxyl groups of glucopyranose units in cellulose are replaced by carboxymethyl groups. CMC is formed by reaction with chloroacetic acid (ClCH2CO2H) and catalyzed by alkali [63]. The amount of carboxymethyl groups in the cellulose molecule improves the strength of CMC film due to strong intermolecular forces [64]. Initially, CMC was studied as a hydrogel polymer, but it was later discovered that its dry form could be considered a biodegradable alternative to petroleum-based food packaging materials [64]. CMC easily absorbs moisture, dissolves in cold water, and exhibits thermal gelatinization [65]. CMC-based films can be combined with MC, clay, chitosan, etc., which usually improves the mechanical properties of the film: the tensile strength and elastic modulus increase, while the strain at break of the films is reduced [65]. It was noted that such a plasticizer as glycerin significantly increases the flexibility of the film, but also reduces the tensile strength and elastic modulus [66].

Cellulose derivatives are more suitable for packaging that is in direct contact with food products [65]. Studies of the properties of various cellulose derivatives used for film formation are continuing with the aim of developing mixtures of cellulose derivatives with other biopolymers to improve the mechanical, barrier properties and increase the shelf life of packaged food products [46][67][68].

2.3. Pectin

Pectin is one of the main components of the plant cell wall, contributing to the integrity and rigidity of tissues, and is considered one of the most complex macromolecules in nature [69]. Although pectin is ubiquitous in the plant kingdom, pectin derived from apples, citrus fruits, sunflowers, and sugar beets is an undisputed commercial source for the processing industry due to their physical and chemical properties and the availability of biomass [70]. Pectin is a poly–α–1–4–galacturonic acid (Figure 4a) with different degrees of methylation of carboxylic acid residues and/or amidated polygalacturonic acids (Figure 4b) [71]. Carboxyl groups of galacturonic acid are esterificated with methanol, resulting in methoxylated carboxyl groups. On the other hand, amidated carboxyl groups are obtained when galacturonic acid is converted with ammonia to carboxylic acid amide.

Figure 4. Chemical structure of polygalacturonic acid (a) and representative chemical structure of pectin, showing typical repeating groups (b) [72]. Reproduced with permission from Espitia, P.J.P. et al., Food Hydrocolloids; published by Elsevier Ltd., 2013.

According to the degree of esterification by methanol (the ratio of esterified galacturonic acid groups to its total number), pectin can be classified as high-methoxylpectin (HMP, > 50 % of esterified carboxyl groups) pectin or low-methoxyl pectin (LMP, < 50 % of esterified carboxyl groups) [70]. The degree of esterification affects the gelling properties of pectins. For example, pectin with a low content of methoxyl groups forms a gel in the presence of multivalent ions, which bonds pairs of carboxyl groups of different pectin chains. Pectin with a high content of methoxyl groups forms a gel in acidic solutions with the addition of various sugars, such as sucrose or glucose [72][73]. LMP is used for encapsulation, food packaging film processing, and low-calorie gels in dietary foods [72]. Structurally, pectins are classified as rhamnogalacturonan-I (RG-I; "hairy" pectin), substituted galacturonans (RG-II or SG; "hairy" pectin), and homogalacturonans (HG; smooth pectin). The hairy region of pectins (RG-I and RG-II) has a high probiotic potential [74]. Thus, based on the macromolecular and microstructural characteristics of pectins, the scope of their application in food products is determined.

Pectin is an ingredient used in the food industry without any restrictions other than current good manufacturing practices, is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA), and is used in food primarily as a gelling agent, stabilizing agent, or thickener in products such as jams, yogurt drinks, fruit milk drinks, and ice cream [75][76]. The ubiquitous presence, low cost, structural flexibility, and polymerization ability of pectin contribute to its use as a matrix for active food packaging materials [70]. Since bioactive packaging films made from pectin have very weak antimicrobial properties, their antimicrobial potential can be enhanced by integrating and combining them with various functional compounds, such as essential oils, phenolic compounds, nanomaterials, free fatty acids, and others [77]. The production of edible films from pectin can be carried out in various ways, such as casting, extrusion, spraying, and coating with a knife [78].

This entry is adapted from the peer-reviewed paper 10.3390/polym13101592

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