General introduction of edible packaging materials, their classification . How cellulose and cellulose derivatives used as a edible packaging materials. Cellulose &Cellulose derivatives film preparation methods, their uses.

1. M.Sc. Food Science and Technology
Suman Manna

2. Introduction
Classification of Edible Film
 Cellulose & Cellulose Derivatives
Characteristics & Properties
Preparation of Film
Methods for the Fabrication of Cellulose Based Food Packaging
 Derivatives of Cellulose Used for Food Packaging Application
Uses
Total Overview
Conclusion
Reference

3. Edible films and coatings are thin layers that are coated on the surface
of food products.
They are integral part of the food product, edible films and coatings are
materials that can be directly consumed.
Beyond those coming from the conventional ones, the main functions of
this type of packaging are edibility and biodegradability.
Edible films may potentially improve barrier and mechanical properties,
convenience, and prolong the shelf life of various products.

4. Edible films and coatings are produced mainly from biopolymers, including
proteins, polysaccharides (carbohydrates and gums), lipids, and from food-grade
additives.
Fig:1
Fig1: https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.researchgate.net%2Ffigure%2FClassification-of-edible-films-and-
coatings-applied-in-food-according-to-their-components_fig1_324692568&psig=AOvVaw0CC2RLO7m5WFPXlBHG9-
3K&ust=1636861182608000&source=images&cd=vfe&ved=0CAsQjRxqFwoTCLi2y6G1lPQCFQAAAAAdAAAAABAc

5. Cellulose is composed of linear chains of (1→4)-β-D-glucopyranosyl units and
constitutes the structural polysaccharide of plants.
Native cellulose is a crystalline, cold water-insoluble, and high molecular weight
polymer.
Cellulose derivatives can be formed by partially or totally reacting the three hydroxyl
groups present on the anhydroglucose unit with various reagents.

6. Chemical substitution of some hydroxyl groups at positions 2, 3, and 6 on the glucosyl-
units of cellulose produce two types of derivatives:
(1) ionic (carboxymethylcellulose),
(2) non-ionic cellulose ethers (methylcellulose, hydroxypropyl cellulose, hydroxypropyl
methylcellulose).
Fig2: https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.researchgate.net%2Ffigure%2FChemical-structure-of-cellulose-and-cellulose-
derivatives_fig3_345760647&psig=AOvVaw2tlL5XpVy20fzKhGylctz4&ust=1636863549112000&source=images&cd=vfe&ved=0CAsQjRxqFwoTCJiKjaq-
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Fig2

7. Coatings and films produced by cellulose derivatives are-
Tough,
Flexible,
Transparent,
Thermal gelation,
Odourless, tasteless,
 Resistant to fats and oils and highly biodegradable,
 They are efficient O2, CO2, and aroma barriers,
But they are moderate resistance to water vapour .

8. Cellulose and cellulose derivative solutions (1–6% w/v) are prepared by
dissolution in distilled water with or without ethanol.
 The dispersion should take place under heating at temperatures close to
65–85°C for 10 min to 2 hr.
The casting of coatings may be carried out by immersing the food in
biopolymer solution and drying under certain conditions (i.e., at 25°C for 2–
3 hr) and
 The production of films takes place by drying a thin layer of solution at
20–35°C for 24–48 hr and applying it on the surface of food product .

9. Fig.3: Formation of film and coating
Fig3.
https://www.google.com/url?sa=i&url=https%3A%2F%2Fonlinelibrary.wiley.com%2Fdoi%2F10.1002%2Fpat.5293%3Faf%3DR&psig=AOvVa
w3TykRo3V1fA_gcImob86Jv&ust=1636904591052000&source=images&cd=vfe&ved=0CAsQjRxqFwoTCOid-
ffWlfQCFQAAAAAdAAAAABA3

10. Fig4: A review of cellulose and its derivatives in biopolymer-based for food packaging application

11. Derivatives of Cellulose Used for Food Packaging Applications
Cellulose ethers Cellulose esters
1. Methylcellulose 1. Cellulose acetate
2. Hydroxypropyl methylcellulose 2. Cellulose acetate butyrate
3. Ethylcellulose 3. Cellulose triacetate
4. Hydroxyethyl methylcellulose
5. Carboxymethylcellulose
6. Hydroxyethylcellulose
 Cellulose acetate (CA), methylcellulose (MC), and carboxymethylcellulose
(CMC) as cellulose derivatives which are being extensively used for film formation.

12. Cellulose acetate along with cellulose diacetate and cellulose triacetate is
used in food packaging as a rigid wrapping film widely.
Membranes are also formed by these cellulose derivatives.
The tensile strength of commercial cellulose acetate is 41 MPa-87 MPa (at
23 °C, ISO 527-2).
Antimicrobial CA films were made by adding the potassium salt of sorbic
acid (potassium sorbate),lysozyme, and sodium proprionate.
Antimicrobial films affect the growth of pathogens, extends the shelf life of
the food product.

13. Methylcellulose (MC) is formed when one or several of the hydroxyl groups (-
OH) in an anhydroglucose unit are replaced by a methoxide group (-OCH3).
It forms continuous, flexible, transparent, tasteless non-toxic films that have
good oxygen barrier properties but poor water vapour properties.
MC films which were filled with microcrystalline cellulose at a loading level
of 0.25% and found that it improved the puncture strength by 117% and
simultaneously decreased the water vapour permeability by 26%.

14. Carboxymethylcellulose (CMC) is a cellulose derivative in which some of
the hydroxyl groups of the glucpyranose units in cellulose are replaced by
carboxymethyl groups.
CMC is formed by an alkali catalyzed reaction with chloracetic acid
(ClCH2CO2H).
CMC has a film forming capability as it readily absorbs moisture, dissolves
easily in cold water, and shows thermal gelatinization.
 CMC is used as edible films for food packaging.
CMC have a tensile strength of 1.42 GPa.

15. Edible coatings based on cellulose have been extensively applied to
delay loss of quality in fresh fruit products such as tomatoes, cherries,
fresh beans, strawberries, mangoes and bananas.
Cellulose-based films have been investigated for controlling the
migration of moisture, gas, and hydrocarbons in various types of
foods such as meat products, fruits, and vegetables.

16. Fig:5
Fig5:https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Farticle%2Fpii%2FS0924224421002740&psig=AOvVa
w0jLAs-HrW7HzgWcpx7mF9d&ust=1636945241485000&source=images&cd=vfe&ved=0CAsQjRxqFwoTCOD0n7bulvQCFQAAAAAdAAAAABAD

17. Biodegradable packaging from renewable resources is an important
consideration in the food packaging industry.
 Cellulose is a natural, biodegradable, and one of the most abundantly
used polymers.
Moreover, the characteristics and sources of cellulose, its blending with
various other polymers, methods for its fabrication, and its functional
properties make it as an important part in the field of food packaging.

18. 1. A review of cellulose and its derivatives in biopolymer-based for food packaging
application -Yaowen Liua,c,1, Saeed Ahmeda,1, Dur E. Sameena, Yue Wanga,
Rui Lua, Jianwu Daib, Suqing Lia, Wen Qina,
2. Natural polymer based cling films for food packaging-Bhanu Malhotra, Anu
Keshwani, Harsha Kharkwal.
3. Antimicrobial Food Packaging Based on Biodegradable Materials-V. García
Ibarra, R. Sendón and A. Rodríguez-Bernaldo de Quirós Universidad de Santiago
de Compostela, Lugo, Spain
4. Preparation of cellulose-based edible films and investigating some of their
physical and mechanical properties and their application to extend the shelf life
of horticultural crops -Badii, Fojan; Maftoonazad, Neda; Behmadi, Homa.
5. Application of Edible Films and Coatings on Food- Anastasia E. Kapetanakou,
Stavros G. Manios and Panagiotis N. Skandamis