Seaweeds Polysaccharides in Active Food Packaging

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Seaweeds polysaccharides in active food packaging: A review of recent progress
Dietz Carina, Shubham Sharma, Amit K. Jaiswal, Swarna Jaiswal
PII: S0924-2244(21)00129-1
DOI: https://doi.org/10.1016/j.tifs.2021.02.022
Reference: TIFS 3193
To appear in: Trends in Food Science & Technology
Received Date: 22 July 2020

Revised Date: 25 October 2020
Accepted Date: 14 February 2021
Please cite this article as: Carina, D., Sharma, S., Jaiswal, A.K., Jaiswal, S., Seaweeds polysaccharides
in active food packaging: A review of recent progress, Trends in Food Science & Technology (2021), doi:
https://doi.org/10.1016/j.tifs.2021.02.022.
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1 Seaweeds Polysaccharides in Active Food Packaging: A Review of Recent Progress
3 Dietz Carina1,2, Shubham Sharma2,3,4, Amit K. Jaiswal2,3* and Swarna Jaiswal2,3
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5 Hochschule Biberach, University of Applied Science, Biberach, Germany.
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7 School of Food Science and Environmental Health, College of Sciences and Health,
8 Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland.
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10 Environmental Sustainability and Health Institute, Technological University Dublin - City
11 Campus, Grangegorman, Dublin 7, Ireland.

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13 Centre for Research in Engineering and Surface Technology (CREST), FOCAS Institute,
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14 Technological University Dublin - City Campus, Kevin Street, Dublin 8, Ireland.
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17 Short Title: Seaweeds Polysaccharides in Active Food Packaging
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19 * Correspondence:
20 Email: [email protected]; [email protected]
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22 Abstract
23 Background: Due to its short lifetime food packaging leads to a rapid accumulation of
24 plastic in our surroundings and thereby also has a huge impact on environmental pollution.
25 To reduce these effects and create a more sustainable approach towards food packaging
26 biodegradable and biobased polymers have been developed and are emerging on the market.
27 Scope and approach: This review provides the current state of research regarding active
28 packaging and the incorporation of seaweed into food packaging. Further, it summarises the
29 resulting consequences of the seaweed incorporation on mechanical, physical, thermal,
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30 antioxidant, antimicrobial and chemical properties, as well as the release of active compounds
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31 to show the advantages of the polysaccharides as well as possible shortcomings in current
32 research.
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33 Key findings and Conclusions: To improve these polymers regarding their mechanical,
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34 thermal and antimicrobial properties etc. a variety of polysaccharides such as seaweeds can
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35 be used. They not only lead to an increase in hydrophilicity and improved mechanical
36 properties such as tensile strength and elongation at break, but also create the possibility of
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37 using it as active packaging. This can be achieved due to the naturally occurring antioxidant
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38 properties in seaweed, which can minimise lipid oxidation and thereby increase the shelf life
39 and nutritional value of food as well as reduce free radicals which might have a carcinogenic,
40 mutagenic or cytotoxic effect. Some seaweeds such as H. elongate have also proven to inhibit
41 the growth of gram-positive and gram-negative bacteria, meaning that they could possibly be
42 used as antimicrobial packaging.
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44 Keywords: Seaweeds; polysaccharides; active packaging; film microstructure; antioxidant;
45 antimicrobial film; biodegradable polymers
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47 1 Introduction
48 Packaging is an essential part of the modern food industry. It is needed to preserve food
49 and assures the safety and the integrity of the food (Nešić et al. 2019). These advantages
50 make packaging an essential part of our supply chain, however, it also poses challenges such
51 as migration of contaminant residues, cost and energy efficiency as well as sustainability
52 (Marsh and Bugusu 2007; Karmaus et al. 2018). Glass, paper, various metals and plastic are
53 commonly used materials for food packaging, though, plastics are the most frequently used
54 material after paper (Marsh and Bugusu 2007). According to PlasticsEurope, about 51.2 Mt
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55 of plastics was used in Europe, with 39.9% was estimated to be used for packaging
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56 (PlasticsEurope 2019). Plastic that is mostly used in food packaging is thermoplastics, which
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soften under heat exposure and then returns to its former condition when cooled down
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58 (Matthews et al., 2020).
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59 The most commonly used thermoplastics are high-density polyethylene, low-density

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60 polyethylene, polypropylene and polyethylene terephthalate, which usually have a lifetime of
61 less than a year before being discarded (Marsh and Bugusu 2007; Geyer et al., 2017). This
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62 short lifetime leads to a rapid accumulation of plastic waste in the environment. About 10-20
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63 Mt of plastic ends up in the ocean each year, which is due to currents and wind, spread
64 throughout the marine environment thereby damaging its ecosystem and wildlife. It also leads
65 to the transfer of microplastic, containing toxic additives, into the food chain (Gourmelon,
66 2015). In recent years, numerous studies were carried out in search of viable, environment
67 friendly alternatives such as biodegradable and/or biobased polymers and significant
68 advancement has been made in this direction (de Oliveira et al., 2020; Latos-Brozio &
69 Masek, 2020; Sharma et al. 2020a; Sharma et al. 2020b; Sharma et al. 2020c).
70 Biodegradable polymers such as polylactic acid (PLA), polyhydroxy butyrate (PHB) etc.
71 are made from natural and fossil resources. These biodegradable polymers could be
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72 metabolised by the microorganisms and subsequently return to the nature in a short period of
73 time. Whereas bio-based plastics are purely made from bio-based resources like protein/
74 polysaccharides/ microbial polyesters which are extracted from plants, marine organisms or
75 produced by microorganisms through fermentation process. The polysaccharides used in bio-
76 based polymers are biologically degradable and non-toxic (Nešić et al. 2019). These
77 biological materials are also known to be biocompatible, which describes ‘the ability of a
78 material to perform with an appropriate host response in a specific application’ (Williams
79 1987). These characteristics, thereby, offer significant advantages in food packaging,
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80 particularly in edible coatings and films. Due to inherent antimicrobial, antioxidant and
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81 numerous other biological properties polysaccharides also provide a sustainable option for
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active packaging (Nešić et al. 2019). Seaweeds are rich source of polysaccharides and
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83 therefore is a promising raw material for active packaging, especially when combined with
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84 biodegradable polymers, it offers a sustainable alternative superior to traditional materials.

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85 This review provides the current state of research regarding active packaging and the
86 incorporation of seaweed into food packaging. Furthermore, it summarises the resulting

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87 significances of the seaweed incorporation on mechanical, physical, thermal, antioxidant,

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88 antimicrobial and chemical properties of packaging materials. This article also provides
89 overview on release of active compounds resulting from the addition of seaweed
90 polysaccharides into food packaging. Furthermore, legal aspects of the use of seaweed
91 polysaccharides in food packaging and future trend were discussed.
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93 2 Seaweeds
94 Seaweeds are macroscopic, multicellular, benthic algae, which, compared to terrestrial
95 plants, are more efficient when it comes to photosynthesis causing a rapid accumulation of
96 biomass due to a faster growth rate. It is a major component of the aquatic biomass and
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97 represents around 50% of earth’s primary productivity and commonly used as food, feed and
98 in numerous other applications (Salehi et al. 2019; Khatri et al. 2019). Due to its high
99 abundance the rise in seaweed demand over the last decade led to a spread of seaweed
100 cultivation. This results in a considerable quantity of seaweed waste from various industrial
101 processes such as food industry where the seaweed needs to meet certain quality standards.
102 These wastes can be incorporated into a circular economy, where they can be used as a third
103 generation of biomass for feed, agriculture, biofuel or in pharmaceutical applications. The
104 reuse of the waste material is crucial, since the release of these products into nature could
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105 have a huge impact on the marine environment. It further indicates a great potential for the
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106 use of algae as a renewable source of energy and other high value products (Khatri et al.
107 2019; Torres et al. 2019).

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108 There are more than 10,000 different species of seaweed worldwide, which grow in up to
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109 180 m depth on solid substrates such as rock. It is one of the most important living resources
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110 in the ocean for marine biodiversity. Seaweeds can be categorised into 3 groups based on
111 pigmentation type, namely: red (Rhodophyta), brown (Ochrophyta) and green (Chlorophyta).
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112 These seaweeds are a source of numerous bioactive compounds with diverse applications in
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113 different fields such as the pharmaceutical, agricultural and the medical industry (Salehi et
114 al., 2019).Table 1 shows different types of seaweeds and associated polysaccharides and their
115 chemical structure.
116 Red seaweeds differ from brown and green seaweeds due to the presence of red
117 and blue pigment, phycocyanin and phycoerythrin as well as chlorophyll a. Due to a diverse
118 range of plant forms and a variety of life cycles, red seaweed has a high diversity of species,
119 for example, the most common species are Poryphyra capensis, Aeodes orbitosa and
120 Notogenia stiriata (Pal et al. 2014). These seaweeds contain sulphated galactans such as
121 carrageenan’s and agar, which are widely used biopolymers for food industrial applications
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122 (Delattre et al. 2011). Agar and carrageen are considered non-digestible oligosaccharides
123 which are non-cariogenic in humans, possess prebiotic, anti-tumour, antioxidant and has
124 immune-modulatory properties (Cheong et al. 2018). The main components of agar are
125 agarose and agaropectin which are similar to carrageenan in structure and function properties.
126 It contains gelling, emulsifying and thickening properties which makes it useful in the
127 scientific field as well as for commercial use in food, medical applications etc. The chemical
128 structure of agar consists of α (1-4)-3, 6-anhydro-L-galactose and β 9(1-3)-D-galactose
129 residues with esterified sulphate in small amounts up to 6% (w/w) (Pal et al. 2014).
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130 Carrageenan’s consist of an alternating backbone of α (1-4)-3, 6-anhydro-D-
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131 galactose and β (1-3)-D-galactose with varying degrees of sulphation (Pal et al. 2014). It has
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hydrophilic and anionic properties and its solubility depends on the degree of sulphate ester,
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133 meaning the higher the amount of sulphate ester the higher the solubility. They are divided
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134 into three classes which vary in degrees of sulphation, the highest sulphated carrageenan class
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135 is the Lambda type with 40% (w/w). Unlike the other carrageenan’s they cannot form gels
136 but possess thickening properties (Delattre et al., 2011; Pal et al., 2014). Iota carrageenan’s
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137 are less sulphated than the Lambda type; hence, they could form soft gels in the presence of
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138 calcium ions. The carrageenan with the lowest level of sulphate ester is the kappa family with
139 a sulphate level of 20% (w/w) (Pal et al. 2014). These carrageenan’s from strong gels in the
140 presence of potassium ions and are used for cohesive, transparent films (Abdul Khalil et al.
141 2017).
142 Green algae are common in both fresh and saltwater and are categorized in that way
143 due to the presence of chlorophyll a and b which gives them a green colour. Common green
144 seaweeds are Chaetomorpha and Cladophora species as well as sea lettuce, which consists of
145 the Ulva and Monostroma species. Ulvan is a cell wall polysaccharide which contributes up
146 to 36% of the dry weight of green seaweed, with various potential uses in agriculture,
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147 pharmaceutical and food applications (Pal et al., 2014; Cunha and Grenha 2016). It is made
148 up from α- and β-(1,4)-linked monosaccharides such as rhamnose, xylose, glucuronic acid
149 and iduronic acid with characteristic repeating disaccharide units consisting of aldobiuronic
150 acid and minor ulvanbioses (Kidgell et al., 2019). As with other seaweed polysaccharides, the
151 properties of ulvan strongly depend on the eco-physiology, the source species, and extraction
152 methods (Pal et al., 2014; Cunha and Grenha, 2016; Kidgell et al., 2019). However, the recent
153 research showed that the gels formed by ulvan are thermo-reversible and that the ulvan
154 conformation and thereby also the gel formation, is influenced by a high or low ion
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155 concentration, as well as pH variations. The bioactivity of ulvan also depends on the
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156 molecular mass (Cunha and Grenha, 2016). Polysaccharides with lower molecular weight
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have proven to have a higher antioxidant activity overall and a higher antilipidemic effect on
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158 triglycerides and HDL-cholesterol, whereas fractions with high molecular weight show an
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159 increased antilipidemic effect on total serum and LDL-cholesterol. The polysaccharide has
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160 also proven to have an inhibitory effect on different viruses depending on the administered
161 dose and the virus strain (Cunha and Grenha, 2016).
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162 Brown seaweeds vary highly when it comes to size, species and overall
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163 morphology, however, they usually have a brown colour due to a photosynthetic pigment.
164 Widespread types of brown seaweeds are kelp such as Laminaria pallida, Fucus species and
165 the Zonaria species (Pal et al., 2014). Polysaccharides, which can be found in brown seaweed
166 are alginate, laminarians and fucoidans (FUC). Alginates are components of the cell walls
167 and the intracellular matrix of brown seaweed consisting of alternating blocks of ß-D-
168 mannuronic acid and α-L-guluronic acid. The properties of alginates depend on the monomer
169 sequence, which makes them a versatile material and can be used as film due to interaction
170 with divalent and trivalent cations or as a disintegrating agent in tablets due to swelling in
171 water (Pérez et al., 2016; Abdul Khalil et al., 2017). Laminarin is the main polysaccharide
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172 used for glucose storage in brown seaweed and has a versatile range of reported bioactivities
173 such as anti-tumour activity, antioxidant activity etc. The main industrial use, however, is as a
174 ligand for pattern recognition receptors in the innate immune system (Smith et al., 2018).
175 Another polysaccharide which can be extracted from brown seaweed is FUC consisting of
176 complex, heterogenous sulphated polysaccharides composed of L-fucose and sulphate ester
177 groups with small amounts of different molecules such as (acidic-)/ monosaccharides,
178 proteins and acetyl groups. The composition and the properties of the polysaccharide are
179 highly dependent on species, season, geographical origin as well as the extraction method
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180 (Cunha and Grenha, 2016). Some of the possible properties, however, are antitumor,
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181 antiviral, anticoagulant and anti-inflammatory activities, therefore, it is mainly used in
182
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biomedical related fields (Cunha and Grenha, 2016). Further components of seaweed consist
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183 of lipids, fatty acids, sterols, phenolic compounds, pigments, alkaloids, terpenes and
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184 halogenated compounds (Pérez et al. 2016).

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185 As mentioned above, there are several possible applications in which seaweed
186 could be used as a source for sustainable biomass. The SeaBioPlas project coordinated by the
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187 “Bantry Marine Research Station Limited” showed, that sustainably grown seaweed can be
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188 used to produce the biopolymer PLA in an attempt to reduce the use of fossil-based plastics.
189 The resulting waste can then be further processed as part of the circular economy (Cordis,
190 2016). Research shows that big potential for the use of seaweed as well as a demand for
191 research to assure a successful use of this potential in various field such as active food
192 packaging.
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194 3 Active packaging
195 Active packaging is a system in which product, packaging and environment interact in a
196 positive way to extend the shelf life, improve the safety as well as the sensory properties and
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197 maintain the quality of the product. It incorporates components which enable the exchange of
198 substances from the product into the environment, the environment to the product or the
199 packaging to the product. The active packaging could be monolayered or multi-layered
200 (Figure 1) (Domínguez et al. 2018). In the monolayer system the active compound is
201 incorporated with the polymer whereas in multilayer the active compound is entrapped
202 between the layers of polymer to control its release. This process relies on strategies like
203 temperature control and the addition of chemical. Currently, there are numerous active food
204 packaging systems developed such as oxygen scavengers, carbon-dioxide generating systems,
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205 antimicrobial active packaging, moisture control packaging, ethylene scavengers and flavour
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206 and odour absorbent packaging (Biji et al., 2015; Sharma et al., 2020d). Also, the chemicals
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used as an active agent in these systems are shown in Figure 2.
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208 Oxygen scavengers (OS) are the most widely used forms of active packaging with the
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209 purpose of absorbing oxygen within the environment thereby preventing oxygen from
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210 reacting with the product. This would otherwise cause the growth of aerobic microbes, colour
211 change, the reduction of shelf life and the survival of insects (Vilela et al., 2018). In general
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212 OS are defined as “materials incorporated into the package structure which form a chemical
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213 bond with, and thus effectively remove, oxygen from the inner package environment” (Brody
214 et al., 2001). Packaging techniques such as vacuum packaging and modified atmosphere
215 packaging are based on the same goal, however, with these methods a complete oxygen
216 removal is not assured (Table 2). The operating principle behind O2 scavengers varies
217 depending on the active compounds in use such as iron, catechol, ascorbic acid, oxidative
218 enzymes or unsaturated hydrocarbons and polyamides etc. (Vilela et al., 2018). A common
219 and commercially used system is iron powder which is stored in a permeable sachet and
220 enters an oxidation-reduction reaction with oxygen thereby removing it from the atmosphere
221 (Cooksey, 2014).
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222 The use of enzymes as the OS can be achieved by incorporating the immobilised enzyme
223 into the package structure. Although there are many possibilities of enzymes, which can be
224 used only a few have been further investigated with the most important ones being the
225 addition of glucose oxidase and catalase. The glucose oxidase catalyses a reaction
226 transforming glucose, oxygen and water to glucono-delta-lactone and hydrogen peroxide. To
227 remove the hydrogen peroxide, which is also a very good oxidising agent, catalase has to be
228 added as well, which then turns the H2O2 into H2O and O2 thereby binding half the oxygen
229 present (Brody et al., 2001). A recent study by (Lee et al., 2018) investigated the use of non-
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230 ferrous OS consisting of activated carbon and sodium L-ascorbate in raw meatloaf packaging.
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231 The results showed lower thio-barbituric acid reactive substances and less microbiological
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changes, thus proving the efficacy of the OS in the food packaging industry. This method was
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233 based on ascorbic acid oxidation which follows this reaction equation:
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234 C6H8O6-2 + O2 C6 H7O6 - + O2 -

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235 In which C6H8O6-2 is the sodium L-ascorbate and C6 H7O6 - is the L-ascorbate
236 radical. Similarly, to the oxygen scavengers carbon dioxide generating system supresses the
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237 microbial growth in the meat products as well as reduce the respiration of fresh produce (Biji
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238 et al., 2015). This effect is highly dependent on the amount of dissolved CO2 in the product
239 and the overall solubility rate, which increases with decreasing temperature and depends on
240 the properties of the food. CO2 emitters in general allow for a higher filling degree and
241 reduced package size, which also leads to less environmental impact and better transport
242 efficiency. Due to the release of carbon dioxide the CO2 absorption of the food product is
243 compensated, which means no negative pressure will develop within the food packaging and
244 the possibility of packaging deformation is lowered (Yildirim et al., 2018). The
245 documentation of the technology behind CO2 emitters and their active compounds is often
246 insufficient, but in general they are based on ferrous carbonate or a combination of ascorbic
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247 acid and sodium bicarbonate (Fang et al., 2017; Vilela et al., 2018). Current applications for
248 CO2 emitters are CO2® Fresh Pads, Ultra Zap® Xtenda Pak pads and SUPERFRESH, which
249 are CO2 emitting pads, CO2 emitting and antimicrobial pads and a box system with CO2
250 emitter respectively (Fang et al., 2017).
251 Antimicrobial packaging tends to reduce, inhibit or retard the growth of
252 microorganisms by incorporating or coating antimicrobial agents in/on food packaging and
253 thereby extending the lag phase and reducing the growth of microorganisms (Biji et al.,
254 2015). There are four categories in which antimicrobial packaging can be classified, they are,
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255 antimicrobial sachet or pad, direct integration in polymer, antimicrobial coating and
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256 inherently antimicrobial polymer. In antimicrobial sachet or pad antimicrobial substance is
257
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incorporated in a sachet and added to the packaging. Another class is the direct incorporation
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258 of the antimicrobial agent into the polymer which will then gradually release the agent to the
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259 packaging headspace or the surface of the food (Figure 1). The third category is the coating
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260 of the packaging with a matrix acting as a carrier for the antimicrobial substance which then
261 would either evaporate into the headspace or migrate into the food through diffusion. Using
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262 polymers which are inherently antimicrobial is the last category to achieve antimicrobial
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263 properties (Fang et al., 2017). A few examples of antimicrobials which are being used are
264 ethanol, which finds its application in bakery products, cheese and fish and is emitted from
265 sachets as vapour (Figure 2). Another antimicrobial agent effective against viruses, fungi and
266 bacteria is chlorine dioxide. In this method sodium chlorite and acid precursors are stored in a
267 hydrophobic and hydrophilic copolymer and are released to form chlorine dioxide after
268 moisture from the product comes in contact with the hydrophobic phase (Biji et al., 2015). An
269 example for antimicrobial polymers would be Nisin-loaded chitosan/poly L-lactic acid, which
270 showed potential as a novel active food packaging film due to its antibacterial behaviour
271 against Staphylococcus aureus (Wang et al., 2015). Other antimicrobial agents could be
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272 enzymes (e.g. lysozyme), essential oils (e.g. cinnamon essential oil), organic acids (e.g. citric
273 acid) and nanoparticles (e.g. silver) (Yildirim et al., 2018).
274 The moisture content of a product is a critical factor which needs to be closely
275 controlled in order to ensure the safety and quality of various foods. Dry products might
276 deteriorate even at lower relative humidity (RH) levels, that means the product is more
277 perceptive to microbial spoilage and loses its appearance or texture, thereby reducing the
278 shelf life. When it comes to products such as fish or meat the RH should be high, this
279 however, leads to the accumulation of liquid inside the package which makes the product less
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280 desirable for customers. Moisture controlling packaging can be divided into two categories,
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281 such as, RH controllers which remove the humidity in the headspace and the other being
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moisture removers which absorb liquids inside the packaging (Yildirim et al., 2018). The
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283 former usually are desiccants like silica gel, calcium oxide as well as pads of inorganic salt
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284 and are used in dry foods like nuts, chips, candy etc. Moisture absorbers come in the form of
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285 pads, sheets and blankets consisting of two layers, one being a micro porous polymer like
286 polyethylene and the other being a super absorbent polymer like free-flowing granules. They
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287 are used in fish, meat, poultry and produce and controlling the liquid inside the packaging
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288 (Biji et al., 2015).
289 Ethylene is a small molecule which acts as a growth-stimulating hormone and
290 thus accelerates the ripening process in fruit and vegetables. This leads to a reduction in shelf
291 life during postharvest storage, enhanced softening of the food and a higher degradation rate
292 of chlorophyll in leafy greens (Biji et al., 2015). A way of reducing the amount of ethylene
293 around the product would be a sachet or blanket containing, on inert minerals immobilized,
294 potassium permanganate which oxidises/ inactivates the ethylene (Table 2). This method,
295 however, is never used in direct contact with food due to the toxicity of potassium
296 permanganate. Alternative systems can consist of nanoparticles such as Nano-TiO2 which can
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297 oxidise ethylene into H2O and CO2, further possibilities are minerals such as charcoal with
298 palladium and nano silver etc. (Vilela et al., 2018; Yildirim et al., 2018).
299 During the storage of products like fish and poultry the breakdown of protein and other
300 organic components can produce amines, aldehydes and sulphides. These volatile compounds
301 can be selectively scavenged to prevent the mix of odours from different products during
302 transportation. The odour resilient packaging relies on polyethylene terephthalate, an
303 incorporated port which allows the passage of gases and a sachet consisting of nickel and
304 charcoal to scavenge the odour. Amines which are generated in fish packaging due to the
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305 breakdown of protein can be removed through the incorporation of citric acid or other acidic
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306 compounds into the polymer film (Biji et al. 2015).
307 4 Applications of seaweed in food packaging

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308 Use of chemicals as an active agent in packaging could be toxic due to the migration of
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309 the chemical from polymer to the food. Therefore, the research focus is shifting for the use of
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310 natural compound as an active agent instead of any chemical. Seaweeds are considered to be
311 a potential active agent or raw material as they are the rich source of polysaccharides. They
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312 are the better alternatives to the traditional material when combined with any biodegradable
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313 polymer as it enhances the sustainability, functionality and the sensory property of the
314 product (Figure 3). Seaweeds could be used to develop sustainable packaging, biodegradable
315 plastics, active packaging, edible packaging and sachets.
316 Currently there are broad variety of possible applications for packaging containing
317 seaweed and other composites (Table 3). In a study conducted by (Shahbazi et al. 2016) the
318 mechanical and structural properties of a chitosan/κ-carrageenan (κ-CG) blend film were
319 determined. The results showed that through the incorporation of κ-CG in the chitosan film
320 had enhanced the flexibility as well as led to a smooth and uniform surface. Further, it was
321 determined, that the water solubility, the water vapour permeability and the elongation at
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322 break decreased after the addition of κ-CG. It also led to a higher moisture affinity at higher
323 relative humidity, an increase in tensile strength and to improved surface hydrophobicity. A
324 κ-CG/chitosan-based film containing allyl isothiocyanate was investigated by Olaimat et al.
325 (2014) showed that the oppositely charged polysaccharides film had good coating properties
326 and showed improvement regarding the gas barrier (Olaimat et al., 2014). It also led to a
327 delayed release of bioactive compounds which were incorporated into the film. Improved
328 antimicrobial properties against B. subtilis and B. cereus was observed by Dima et al. (2014)
329 regarding a film consisting of a Chitosan/κ-CG complex. It also showed a slower release rate
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330 of essential oil and stayed transparent throughout the whole pH range.
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331 Rhim et al. (2013) developed nanocomposites film using PLA and laminated agar/κ-
332
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carrageenan/clay bio-nanocomposite film and observed higher tensile strength, increased
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333 water vapour permeability, water uptake ratio and water solubility. The newly developed
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334 composite also showed improvement in thermal stability and water resistance. For application
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335 in the food and pharmaceutical industry Paramita et al. (2015) developed a high-solid matrix
336 consisting of κ-CG and polydextrose which is amorphous in nature, determines the stability
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337 as well as the quality control and exhibits diffusional mobility of α-lionic acid. Moreover, the
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338 film composed of polylysine, κ-CG and pectin had showed the electrostatic attraction of the
339 respective components and led to a stronger complex forming an antimicrobial delivery
340 system for foods and beverages (Lopez-Pena and McClements 2014).
341 Huq et al. (2012) had studied the reinforcement of alginate based biodegradable
342 nanocomposites with nanocrystalline cellulose and observed an increase in tensile strength,
343 elastic modulus, thermal stability, mechanical and barrier properties. The study also reported
344 a decrease in swelling properties, water vapour permeability and elongation at break (Huq et
345 al. 2012). However, an increase in tensile strength and swelling ratio was noticed by Rhim et
346 al. (2011) in a film containing agar and nanoclay for biodegradable food packaging (Rhim et
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347 al., 2011). It also showed a decrease in water vapour permeability, contact angle of water and
348 water solubility. Azarakhsh et al. (2014) had used a combination of alginate and lemongrass
349 essential oil film as packaging for fresh cut fruit and observed a decrease in the respiration
350 rate, weight loss and change of colour. Further, the low microbial activity, less changes in
351 sensory and morphology attributes were noted (Azarakhsh et al. 2014). Additionally, while
352 using a film consisting of salty alginate in microwaveable packaging the results showed a
353 better heat distribution throughout the product and the film was acting as a susceptor during
354 the heating process (Albert et al. 2012). In order to achieve shelf life extension of food Martin
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355 et al (2013) had studied a blend of Carrageenan, Locust bean gum and organically modified
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356 nano-clay which showed a bactericidal effect on L. monocytogenes. It also led to higher
357
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tensile strength, elongation at break, aggregation degree and delaying thermal degradation
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358 (Martins et al. 2013). Another study by Kanmani and Rhim (2014) showed that a blend made
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359 up from Carrageenan and grapefruit seed extract had increased UV barrier properties,
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360 moisture content, water vapour permeability as well as elongation at break. The results also
361 showed antimicrobial activity, especially against gram-positive bacteria and a reduction in
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362 tensile strength, elastic modulus and water contact angle.

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363 With the aim of creating antimicrobial food packaging Shojaee-Aliabadi et al. (2014a)
364 produced a κ-CG, montmorillonite, zataria multiflora boiss essential oil, which showed an
365 inhibitory effect of S. aureus, B. cereus, E. coli, S. typhimurium and P. aeruginosa. In
366 addition, the film properties were improved elongation at break, lower moisture content,
367 decrease in water solubility, water vapour permeability and tensile strength (Shojaee-Aliabadi
368 et al., 2014a). Atef et al. (2015) found that a mix of agar, nanocrystalline cellulose and
369 savoury essential oil led to a decrease in water solubility, water vapour permeability, tensile
370 strength and elastic modulus. The packaging improved the safety and shelf life of foods and,
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371 also showed an increase in water contact angle, swelling ratio, viscosity and elongation at
372 break.
373
374 5 Effect of seaweed incorporation on the film microstructure
375 The incorporation of seaweed into other polymers changes the mechanical, thermal,
376 optical and chemical properties of the materials. These effects are dependent on the seaweed
377 polysaccharides, which was added and need to be thoroughly evaluated to create a safe and
378 effective packaging. The effects depend not only on the kind of seaweed polysaccharide
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379 which is being used for the incorporation but also on the polymer in which it will be
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380 incorporated. A brief overview of results published over the past five years is given in Table
381 4.
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382
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383 5.1 Mechanical properties

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384 The quality of polymer films intended for food packaging is highly dependent on the
385 mechanical properties such as tensile strength, elastic modulus and elongation at break. These
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386 measurements indicate the ability of the film to withstand various stresses that occur during
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387 the processing, handling and storage of packaged food without losing its integrity. The elastic
388 modulus describes the force per unit area which is necessary to lengthen a film sample to a
389 specific extent. The tensile strength is a measurement used to determine the amount of force
390 per unit area which is applied when the film is broken. And the elongation at break provides
391 the percentage of change in the length of the film when the film is broken (Bastarrachea et al.
392 2011). Several studies were carried out to investigate the effects of seaweed polysaccharide
393 incorporation on the mechanical properties (Table 3). In over half of the reviewed studies the
394 incorporation of seaweed polysaccharides into the respective polymer led to an increase in
395 tensile strength. Seaweed polysaccharides combinations which showed these results consisted
16
396 of agar and sugar palm starch (SPS), alginate and PLA, alginate and PHB, alginate and
397 polyvinyl acetate (PVA) as well as FUC and PVA. A similar pattern was also observed
398 regarding the tensile modulus and the elongation at break, which increased and decreased
399 respectively (Eghbalifam et al. 2015; Jumaidin et al. 2016; Ribeiro Lopes et al. 2017; Kostic
400 et al. 2019; Yao et al. 2020). However, the PHB/KC and PHBV/FUC blend showed a
401 decrease in the tensile modulus (Goonoo et al. 2017).
402 In a study by Eghbalifam et al. (2015) a PVA and sodium alginate (SA) blend was
403 developed. To determine the tensile properties of the samples a universal tensile machine was
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404 used which measured at a crosshead speed of 50 mm per min. The samples were initially 40
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405 mm long, 10 mm wide and 100 – 150 μm thick. The results showed that the tensile modulus
406
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of pure PVA was 500 MPa which increased to 710 MPa after the addition of SA leading to a
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407 total increase by 210 MPa. The tensile strength also showed a slight increase from 42 MPa to
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408 45 MPa after the incorporation of the polysaccharide while the elongation at break was at 152
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409 % and decreased to 56 % after adding SA. Despite the reduction in flexibility due to the
410 incorporation of the rigid polysaccharide, the study found that the polymer blend would still
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411 be suitable for most applications.

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412 In a study by Jumaidin et al. (2016) regarding the development of a biodegradable
413 SPS/agar film with different agar content. The tensile strength of the film was determined at a
414 temperature of 23±1 °C, a relative humidity of 50±5 % and a crosshead speed of 5 mm/min.
415 The results showed an improvement in tensile strength with increasing agar content from
416 ~10.000 MPa with 0 wt% agar to ~14 MPa and ~13 MPa with 30 wt% and 40 wt%
417 respectively. The tensile modulus also steadily increased with the addition of agar and led to
418 an increase by ~500 MPa from ~1500 to ~2000 MPa at 0 wt% and 40 wt% respectively. The
419 addition of agar in the SPS also had an effect on the elongation at break which decreased
420 from ~ 3% at 0 wt% agar to ~0.75 % at 40 wt% agar. The increase in tensile strength might
17
421 be ascribed to the good miscibility of the SPS and the agar due to the similar chemical
422 structure as well as the phase compatibility of the two components. Overall agar has better
423 mechanical properties than SPS which can be attributed to the more entangled network
424 structure.
425 Goonoo et al. (2017) created a polymer blend with varying polysaccharide contents
426 containing FUC and PHBV and the tensile properties of the films were determined at 27°C,
427 60% relative humidity and a crosshead speed of 10 mm/min. For the FUC/PHBV blend a
428 decrease in tensile modulus and therefore increased flexibility was noted. The lowest tensile
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429 modulus was observed in the 70/30 and 50/50 PHBV/FUC blends with 37.4 MPa and 35.8
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430 MPa, respectively which suggested better miscibility, thus reducing the brittleness of the
431
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polymer. The elongation at break varied widely with the highest value of 8.48 mm/mm being
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432 measured in 80/20 PHBV/FUC blend, while the lowest result of 1.72 was noted in a 95/5
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433 PHBV/FUC blend (Goonoo et al. 2017).

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434
435 5.2 Physical properties

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436 Changes in the morphology after the incorporation of components such as seaweed
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437 polysaccharides are hard to generalize since they are highly dependent on the polymer-
438 seaweed interaction. They are however important to investigate, since the interaction between
439 the two substances could lead to cavities and other changes which could have an impact on
440 further engineering properties (Bastarrachea et al. 2011). PVA/SA film developed by
441 Eghbalifam et al. (2015) and used scanning electron microscopy (SEM) to study the surface
442 morphology. The analysis of the SEM image showed a homogenous texture of the blend film,
443 which indicates perfect miscibility and no phase separation. A SEM with 10 kV acceleration
444 voltage was used in the study conducted by Jumaidin et al. (2016) to investigate the
445 morphology of an SPS and agar film with varying agar content. The SEM image showed the
18
446 homogeneous and smooth surface without clusters and no phases of SPS after the addition of
447 agar into the blend, indicates a good miscibility and interaction between the two film
448 components. However, with a higher agar content the surface started to show cleavage
449 structures which might be due to polymer-polymer bonding and a higher filler content in the
450 film matrix.
451 Ribeiro Lopes et al. (2017) used a SEM analysis on PHB film samples to determine the
452 morphological changes caused by esterifies alginate which was added to PHB blend. The
453 changes in the morphological structure of the PHB blend showed a dense, rough and open
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454 texture on the surface after the incorporation of the polysaccharide. The analysis of the
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455 developed κ-CG/PHB blend by Goonoo et al. (2017) showed the highest disruption of the
456
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surface morphology of the film after the addition of κ-CG. The addition of 10 wt% κ-CG led
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457 to the formation of a porous structure, while a 50/50 blend of PHB and κ-CG showed a
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458 spherical protrusion and phase separation was visible in the SEM images of a 70/50 PHBV/κ-
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459 CG blend. The images from the PHBV/κ-CG blend showed less drastic disruption indicating
460 an overall higher miscibility.. However, no drastic variation was visible in the FUC/PHBV
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461 blend, round strewers where noticeable indicating a homogenous distribution the
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462 polysaccharide within the PHBV film (Goonoo et al., 2017).
463
464 5.3 Chemical properties
465 The chemical properties such as hydrophobicity or hydrophilicity, composition of film
466 with functional groups in a packaging play an important role to evaluate the safety and
467 efficiency of food packaging. The incorporation could differ widely due to the different
468 components and their interaction with each other. Goonoo et al. (2017) used energy
469 dispersive X-ray (EDX) spectroscopy, in combination with an SEM as well as a field
470 emission (FE) -SM and the sessile drop method with an OCA 15plus instrument to determine
19
471 the chemical composition of the films. The sessile-drop method was used to determine the
472 contact angles of the three blend films which are a) containing κ-CG and PHB, b) a
473 combination of κ-CG and PHBV and c) a blend of FUC and PHBV. The contact angles
474 showed that the addition of the seaweed polysaccharides led to increased hydrophilicity, with
475 the PHB/κ-CG film being slightly less hydrophilic than the PHBV/κ-CG and the PHBV/FUC
476 blends which measured similar contact angles. The surface free energy was also investigated
477 by measuring the static contact angles using diiodomethane (99 %) and glycerol (99.6 %).
478 Both κ-CG blends showed an increased surface free energy after the addition of 10 wt% of
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479 the polysaccharides. This indicates a change in the surface component, meaning that the
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480 hydrophilic hydroxyl and sulphate groups of the κ-CG take part in polar interactions thereby
481
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increasing the surface energy. The EDX analysis further confirmed the presence of the
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482 polysaccharides on the blend surface and showed the existence of sulphur in all three samples
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483 and potassium in samples containing κ-CG (Goonoo et al. 2017).

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484 Fourier transform infrared (FT-IR) spectroscopy was utilized by Jumaidin et al. (2016)
485 to detect changes in functional groups in the film after they incorporated the agar into the
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486 SPS. The spectra showed no significant changes in the measured peak, however small peak
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487 shifts to lower wave numbers were noticed. These indicate increased intermolecular hydrogen
488 bonding which points towards the compatibility and interaction between the two components.
489 The moisture absorption of the film increased after the incorporation of the agar which might
490 be attributed to the fact that it is a sulphated polysaccharide with a higher hydrophilicity.
491 Overall, these studies show that an increase in hydrophilicity was the most common
492 change in chemical properties after the addition of the seaweed. This is due to the anionic
493 nature of the seaweeds and results in increased moisture absorption, swelling and lower water
494 contact angles. However, the results show that changes in crystallinity depend not only on the
495 seaweed, but on the interaction between the polymer and the polysaccharide.
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496
497 5.4 Thermal properties
498 Thermal properties such as melting temperature (Tm) and glass transition temperature
499 (Tg) are important properties, suggesting the level of association between the different
500 polymer chains. They are also needed to ascertain if the polymers are suitable in food
501 packaging and provide information which has to be considered during the process
502 (Bastarrachea et al. 2011). Thermal analysis by Goonoo et al. (2017) had showed that both
503 blends containing κ-carrageenan (KC) are partially miscible in the amorphous regions and
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504 immiscible in the crystalline regions. This leads to an increase in the crystallisation
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505 temperature and a decrease in the enthalpy of crystallisation which was higher in the
506
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KC/PHBV blend. The FUC/PHBV film showed a partial miscibility in the amorphous
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507 regions at a low FUC concentration, and miscible at high concentrations, which might be due
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508 to the higher amount of sulphate groups in FUC. Two melting points were measured for the
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509 PHBV-films, however the melting transition for FUC blends with a higher concentration
510 decreased, while they did not change in the KC/PHBV blend. Moreover, on the incorporation
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511 of fucoidan into collagen detected improved thermal properties after the addition of the
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512 seaweed (Perumal et al. 2018). On the addition of sodium alginate to PVA film X-ray
513 diffraction and differential scanning calorimetry analysis indicated a slightly lower melting
514 temperature (Eghbalifam et al. 2015). Also, it was observed on the incorporation of alginate
515 to PLA led to no changes in thermal properties (Kostic et al. 2019). However, a decrease in
516 thermal stability after the addition of alginate to PHB (Ribeiro Lopes et al. 2017). A blend
517 containing agar and sugar palm starch resulted in an increased glass transition temperature as
518 well as a higher melting temperature (Jumaidin et al. 2016).
519 The impact of the seaweed incorporation onto the thermal properties is highly dependent
520 on the substances used in the blend. Due to different grades of miscibility, crystallinity and
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521 overall interaction the effects on the melting and crystallisation temperature can differ
522 widely. While the addition of FUC into collagen led to improved thermal properties the
523 inclusion of alginate into PHB led to a decrease, whereas, the results of an alginate/PLA
524 blend showed no changes.
525
526 6 Effect of polysaccharide incorporation on antimicrobial property
527 Antimicrobial packaging is a key factor when it comes to active packaging, since food
528 safety is one of the biggest concerns in the food industry. To ensure sustainable and safe
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529 packaging the incorporation of natural antimicrobial agents such as chitosan etc. is a key
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530 factor to consider (Padgett et al. 1998). Several studies on crude seaweed extracts containing
531
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a mix of polysaccharide were proven by agar diffusion test to exhibit antimicrobial activity.
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532 In a study conducted by Alboofetileh et al. (2019) polysaccharides of the brown seaweed
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533 Nizamuddinia zanardinii were extracted through conventional and non-conventional methods
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534 to evaluate the impact of the different extraction methods on biochemical characteristics and
535 the polysaccharide composition. This study found that mixed fucoidans extracted through
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536 microwave and subcritical water-extraction inhibited the growth of E. coli. While, fucoidans
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537 extracted through enzyme-ultrasound, ultrasound microwave and subcritical water-
538 extractions showed antimicrobial effects against P. aeruginosa with a minimal inhibitory
539 concentration (MIC) of 2 mg/mL. The results also showed an antiviral effect on HSV-2
540 infections from all fucoidan independent from the extraction method. Chotigeat et al. (2004)
541 found that crude fucoidan which was extracted from brown seaweed Saragassum polycystum
542 exhibited inhibitory effects against V. harveyi, S. aureus and E. coli at a MIC of 12.0, 12.0
543 and 6.0 mg/mL respectively. The growth of E. coli was found to be inhibited by crude
544 sulphated polysaccharide from the red algae G. ornota. The extracts which showed the
22
545 antimicrobial activity were extracted in the third extraction step at 80°C (Amorim et al.
546 2012). These studies, however, only utilized crude seaweed extracts not the polysaccharides.
547 Pure saccharides such as carrageenan, alginate etc. being incorporated into a polymer
548 film which showed low to no inhibitory effect against the bacteria such as E. coli, L.
549 monocytogenes etc. Velasco and Fundador (2020), had studied the use of durian starch,
550 carrageenan and carvacrol films. The durian starch/carrageenan control films showed no
551 inhibitory effect on S. aureus in the disk diffusion assay. A complete inhibition of the gram-
552 positive bacteria was noted after 24 and 48 h pre-diffusion of the film containing 10 wt%
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553 carvacrol (Velasco and Fundador, 2020). Similarly, the pure carrageenan based composite
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554 film did not exhibit antibacterial effects against E. coli or L. monocytogenes, after the
555
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addition of nano-clay or nano silver (Dou et al., 2018). Another study also showed no
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556 antimicrobial properties against gram-positive and gram- negative food-borne pathogenic
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557 bacteria of an agar blend. Only after the addition of a blend containing six different copper
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558 nanoparticles exhibiting strong antimicrobial activity (Shankar et al. 2014).
559 A study using aqueous seaweed extract from Kappaphycus alvarezii showed
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560 antimicrobial activity of the crude extract against the gram-positive bacteria S. aureus and B.
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561 cereus with a higher inhibition of S. aureus. The disk diffusion test exhibited no antibacterial
562 activity against gram-negative bacteria such as E. coli and P. fluorescens. Moreover, Kanatt
563 et al (2020) had incorporated the seaweed extract into PVA film, where the results showed a
564 good zone of inhibition against both of the gram-positive bacteria, thus proving that the
565 antimicrobial activity of the extract could be retained (Kanatt et al. 2020). Overall, the studies
566 regarding crude seaweed extract had showed a big potential on the antimicrobial activity of
567 the seaweed polysaccharides, however further research is required to define the bioactive
568 abilities of the pure seaweed polysaccharides. While the studies regarding the polysaccharide
569 film did not show any inhibition of food borne pathogens E. coli, L. monocytogenes or S.
23
570 aureus, they still show that components such as nano-clay, copper nanoparticles, carvacrol
571 etc. can be easily incorporated into the polymer, thereby making it possible to be used as
572 active antimicrobial packaging.
573
574 7 Effect of polysaccharide incorporation on antioxidant property
575 Lipid oxidation has a big impact on the quality of food and food products. Agents, which
576 are created in the oxidation process, such as free radicals have mutagenic, carcinogenic and
577 cytotoxic properties and cause severe health problems. Lipid oxidation can also lead to a
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578 decrease in shelf life and nutritional value of food (Ahmed et al. 2016). Antioxidant
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579 packaging’s are used to decrease the amount of lipid oxidation and protein degradation within
580
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the packaging. Active packaging with antioxidant properties is a promising alternative to
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581 traditional packaging where the antioxidants are incorporated or coated on the film. Natural
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582 antioxidants such as plant extracts and essential oils are receiving more interest due to the
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583 tendency of reducing synthetic additives in packaging since natural additives are safer and
584 offer multiple health benefits (López-de-Dicastillo et al. 2012).

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585 The polysaccharides of the green seaweed (Ulva lactuca), the red seaweeds (Gracilaria
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586 lemaneiformis and Sarcodia ceyclonensis), and the brown algae (Durvillaea antarctica)
587 where extracted through microwave-assisted extraction. The antioxidant activity was then
588 measured through an ABTS radical scavenging activity assay (DPPH), the scavenging
589 activities of hydroxyl radical, nitrite scavenging activity and the determination of the
590 reducing power. The results of the DPPH showed that the polysaccharide from the green
591 seaweed showed the highest activity while the polysaccharide extracted from the brown
592 seaweed and from Sarcodia ceyclonensis also showed a noticeable effect on the DPPH. The
593 Gracilaria lemaneiformis showed only weak antioxidant activities as it is a non-sulphated
594 polysaccharide. The Sarcodia ceyclonensis and green seaweed polysaccharide showed high
24
595 hydroxyl radical scavenging activity, while the brown seaweed polysaccharide had a more
596 pronounced reducing power (He et al. 2016). Kanatt et al. (2020) determined the antioxidant
597 activity of aqueous seaweed extracts from Kappaphycus alvarezii with a DPPH assay, the
598 iron chelation activity, a β-carotene bleaching assay and a reducing power assay (Kanatt et
599 al., 2020). The overall results of these assays showed that the aqueous seaweed extract had a
600 good antioxidant activity, especially when compared to methanolic or ethanolic seaweed
601 extract. The aqueous seaweed extract was incorporated into a PVA film and also tested on the
602 antioxidant activity by using a DPPH assay. The results showed that the addition of aqueous
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603 seaweed extract enhanced the radical scavenging activity significantly compared to pure PVA
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604 as well as with seaweed extract extracted through ethanol, methanol or water.
605
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Further studies have shown that the Lambda-carrageenan has a high antioxidant activity
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606 and have proven, that the oxidative deterioration of food can be averted through the inclusion
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607 of polysaccharides rich in antioxidant (Rocha de S., Micheline C. et al. 2007). Several studies
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608 investigated the antioxidant properties of a carrageenan/mulberry extract film through a
609 DPPH assay (Shojaee-Aliabadi et al., 2014b; Liu et al., 2019; Liu et al., 2020). The results
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610 showed a general quantity dependent antioxidant activity of carrageenan which was enhanced
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611 through the addition of mulberry extract. Similar results were achieved in a study
612 investigating the antioxidant activity of a κ-carrageenan film containing plant essential oils.
613 The results of the DPPH assay indicated a slight antioxidant activity of the pure κ-
614 carrageenan film due to its naturally occurring polyphenols, however, these results were
615 enhanced through the addition of the plant essentials oils (Shojaee-Aliabadi et al., 2014b).
616 Overall, the results showed that most polysaccharides exhibit antioxidant activity to
617 varying degrees, these properties can be used in antioxidant packaging. However, to enhance
618 the antioxidant properties components like plant essential oils, mulberry extract etc. can be
619 added to guarantee the reduction of lipid oxidation and increase the safety of the food.
25
620 Additionally, the antioxidant activity of different seaweed polysaccharides/extracts should be
621 further investigated to reach the full potential of seaweed as an antioxidant agent in active
622 food packaging.
623
624 8 Migration of active compounds from package to food
625 Antioxidant and antimicrobial packaging often rely on active components incorporated
626 into the film to unfold the desired effect onto the product. To determine whether the
627 production of such a film is feasible, the investigation of the release rate and the diffusivity of
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628 the active agent from the film into the food is required. For this purpose, it is necessary that
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629 the release of the component is neither too rapid, causing migration to the internal part of the
630
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food, nor too slow, meaning the inhibitory concentration cannot be reached.
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631 To determine the use of an alginate/pectin blend with added natamycin as an
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632 antimicrobial film Bierhalz et al. (2012) carried out a natamycin migration test. The tests
na
633 samples were transferred from one beaker containing distilled water to another containing the
634 same multiple times until no natamycin migration could be detected. The concentration in the
ur
635 beaker was measured by a UV/VIS spectrophotometer, the maximum amount released, the
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636 accumulated mass released as well as the diffusion coefficient were determined. The results
637 showed, that the release from a pure pectin film took place over a period of 30 h, while the
638 natamycin release from the composite film was depleted in 70 h and this period further
639 increased to over 800 h for the pure alginate (Bierhalz et al., 2012). A significantly reduced
640 diffusion rate of natamycin after the addition of alginate, show a higher compatibility of the
641 natamycin with the alginate rather than the pectin. In a study conducted on the migration of
642 sorbic acid from a PLA and fucus based film with 0.5% sorbic acid was placed in 95 wt%
643 ethanol or 10 wt% ethanol. Regular samples were taken from the liquid over a period of time
644 and the migration kinetics were calculated. The results showed a slower percentage of release
26
645 of sorbic acid from the PLA and fucus film at 40°C and 95 wt% than the pure PLA film,
646 however, the percentages of release from the pure PLA at 10 wt% ethanol were significantly
647 lower at both temperatures. Overall, the diffusion coefficients were slightly higher in the
648 PLA/fucus blend, which could be explained by the weak immobilisation of the antimicrobial
649 agent in this film.
650 Aristizabal-Gil et al. (2019) studied the release kinetics of calcium from alginate films
651 with different food simulants (ethanol, acetic acid and oleic acid). The release profile for Ca
652 was observed to be similar in all the simulants, with an increase in cumulative release up to
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653 24 h and a stationary phase afterwards. The maximal amount, which was released, however,
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654 varied from 15% in ethanol to 6% in acetic acid and 38% in oleic acid. The nanoparticle
655
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concentration also had a major impact on the release rate, since a smaller concentration of
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656 nanoparticles is fully dispersed within the alginate matrix, thereby forming stronger
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657 interactions and releasing the agents at a slower rate. A larger number of nanoparticles tend to
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658 aggregate into bigger particles, thus reducing the interaction between the alginate and the
659 compounds which leads to a faster release. Further, the low pH in the acetic acid simulant led
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660 to lower interaction between the nanocomposite and the film thus increasing the (total)
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661 release rate in comparison to ethanol. Higher (total) release rates were also noted in the oleic
662 acid simulant which can be explained by the high solubility of the nanoparticles in the
663 simulant, while the alginate film was not soluble in the oleic acid.
664
665 9 Legal Aspects of the use of seaweed in food
666 Seaweed can, despite its many positive properties, also accumulate undesirable
667 compounds and toxic metals such as arsenic, lead, mercury etc. This concerns an increasing
668 importance due to the industrialisation of coastal areas which can lead to a higher
669 accumulation of toxic compounds in seaweed (Circuncisão et al. 2018).
27
670 However, so far France is the only European country that has set clear regulations on 24
671 seaweeds and the maximum amount of toxic metals when they are used for human
672 consumption (Holdt and Kraan 2011). Legislations in place in the European Union are
673 European Commission Regulation (EC No 629/2008) which regards the use of seaweed as a
674 food supplement and sets a maximum amount of 3 mg/kg dry weight for cadmium.
675 Commission Regulation (EC) No. 629/2008 of 2 July 2008 amending Regulation (EC) No.
676 1881/2006 setting maximum levels for certain contaminants in (2008) and the (EC No.
677 1275/2013) which sets a maximum level of arsenic in complementary feed / feed meals to 40
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678 and 10 mg/kg (moisture content of 12%), Commission Regulation (EU) No 1275/2013 of 6
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679 December 2013 Amending Annex I to Directive 2002/32/EC of the European Parliament
680
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(2013) respectively. However, there is no legislation in place regarding other toxic metals.
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681 The same lack of legislation can be observed in Asian countries as well as in the USA and
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682 South America (Circuncisão et al. 2018).

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683
684 Conclusion and future perspective

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685 With the increasing awareness of the consumer for sustainable products, the
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686 incorporation of seaweed into natural polymers shows a big potential use in the future of food
687 packaging. It can decrease the amount of synthetic packaging used and thereby lower the
688 quantity of plastic pollution in our environment. The antioxidant/antimicrobial properties of
689 the seaweed could have a beneficent effect on the shelf life of food and reduce the amount of
690 food waste caused by spoilage. However, there needs to be more research done on the effect
691 of the seaweed on the shelf life of specific food products. For broader use of seaweed in
692 foodstuffs and packaging there should be an overall improvement regarding the legislation of
693 toxic metals and further, possibly harmful compounds which can accumulate, to make the
694 usage of seaweed safe and risk free. The mechanical properties of the film need to be adapted
28
695 to the specific field of use, this can be done by using a blend of polymers or natural
696 plasticiser. Overall, it shows to be a promising possibility for more sustainable and active
697 films with room for improvement. The use of seaweed as biodegradable packaging which are
698 more feasible and considerable alternative to current methods, leading to further research
699 towards the optimisation of the process to make it a possible competitor on the market.
700 Furthermore, more detailed research should go into the specific fields in which seaweed
701 would have the biggest advantages over common packaging material due to its mechanical,
702 antibacterial, antioxidant and release properties. The improvement of existing polysaccharide
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703 membranes by using additives such as lipids, different polymer blends and a higher variety
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704 in, possibly modified, polysaccharides are also crucial to create a more sustainable approach
705 for food packaging

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706
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707 Acknowledgement
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708 Authors would like to acknowledge the funding from Technological University Dublin - City
709 Campus under the Fiosraigh Scholarship programme, 2017.

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710
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711 Conflicts of Interest:
712 The authors declare no conflict of interest.
713
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38
Table 1: Important seaweed polysaccharides and their chemical structure
Seaweed Polysaccha Chemical structure Reference

ride
Brown seaweed Alginate (Venkatesan
(Phaeophyta) et al., 2015)
e.g. Laminaria
pallida,
Fucus and Fucoidan (Venkatesan
Zonaria species et al., 2015)
of
ro
Laminarin (Kadam et
al., 2015)
-p
re
Red seaweed Agar (El-hefian et
lP
(Rhodophyta) al., 2012)

e.g. Poryphyra
na
capensis, Aeodes
Carrageenan (Venkatesan
orbitosa,
et al., 2015)
ur
Notogenia
Jo
stiriata
Green seaweed Ulvan (Venkatesan
(Chlorophyta) et al., 2015)
e.g. Cladophora,
Ulva and
Monostroma
species
42
Table 2: Current applications of active packaging
Type of Principle/reagents Application Reference

packaging
Bacterial cellulose modified Decrease the growth of both (Pirsa &
by polypyrrole – Zinc oxide mesophilic and Shamusi,
nanocomposite psychrophilic bacteria in 2019)
chicken thigh
Antimicrobial Polyvinyl alcohol / Prolonging the shelf life of (Wen et al.,
packaging cinnamon essential oil / strawberries through 2016)
b-cyclodextrin antimicrobial activity
Phenolic acids / extracts, Fruit and seedling coating (Alkan &
e.g. gallic acid, vanillic applications to control Yemenicioğlu,
acid, thymol, cinnamic bacterial contamination / 2016)
of
acid, carvacrol spoilage
Oxygen Modified atmosphere Reduction of microbial and (Demirhan &
ro
scavengers packaging with iron-based oxidative changes in Candoğan,
oxygen scavengers chicken thigh meats 2017)
-p
Rosemary active packaging Reduction of lipid oxidation
after high pressure
(Bolumar et
al., 2016)
re
processing of pork patties
Alginate-based edible Decreased colour losses, (Vital et al.,
lP
coating containing natural water losses and shear 2016)

antioxidants (rosemary and force, increase in odour,
oregano essential oils) flavour and overall
na
acceptance of beef steaks

Ethylene Potassium permanganate- Delay the ripening process (Álvarez-
scavenger based ethylene scavenger of fresh apricots, and Hernández et
ur
supported by sepiolite probably other C2H4 al., 2020)

sensitive fruit, prolonging
Jo
their postharvest storability

and improving consumer
acceptability
Oxygen and Zeolite formulation and Entrapment of volatile (McAllister et
volatile barrier layers organoleptic compounds al., 2019)
organoleptic
compound
scavenger
43
Table 3. Application and impact of seaweed incorporation into polymer film
Film material Application Changes in properties References

Chitosan (Cs)/ κ- Food packaging /improve • Higher flexibility, smooth and uniform surface (Shahbazi et al., 2016)
carrageenan (κ-CG) the film properties • Decreased water solubility, water vapour permeability
film • Improved surface hydrophobicity
• Increase in tensile strength, decrease in elongation at
break
CG/Cs /allyl Improve shelf life of • Good coating properties (Olaimat et al., 2014)
f
oo
isothiocyanate vacuum packaged chicken • Improved action as a gas barrier
coatings • Enable delayed release of bioactive compounds
pr
Cs/κ-CG complex Increases functionality of • Higher antimicrobial activity against B. cereus and B. (Dima et al., 2014)
e-
meat products subtilis
• Slower release rate
Pr
• Transparency throughout pH range
κ-CG/– starch Designing pharmaceutical • Improves bio-adhesive characteristics (Lefnaoui & Moulai-
al
hydrogel and food formulations • Improved drug release Mostefa, 2014)
rn
PLA/agarCG/clay bio- Food packaging • Higher tensile strength, water vapour permeability, (Rhim, 2013)
nano composite film
u water uptake ratio and water solubility
• Improvement in water resistance
Jo
• Increased thermal stability
κ-CG/polydextrose Food and pharmaceutical • Amorphous nature (Paramita et al., 2015)
high-solid matrix industries • Exhibits diffusional mobility of α-linolenic acid
• Determine stability and quality control
Polylysine/κ- Antimicrobial delivery • Stronger complexes through electrostatic attraction (Lopez-Pena &
CG/pectin complexes systems for foods and McClements, 2014)
beverages
Alginate/Nanocrystalli Polymeric packaging films • Increase in tensile strength and modulus (Huq et al., 2012)
ne cellulose for food • Decrease in elongation at break
• Lower water vapour permeability
44
• Decrease in swelling properties
• Improvement in mechanical, barrier and thermal
properties as well as chemical interactions
Agar/nanoclay Biodegradable food • Increase in tensile strength (Rhim, 2011)
packaging • Decrease in water vapour permeability, contact angle
of water, water vapour absorption and water solubility
• Increase in swelling ratio
Alginate/Lemongrass Quality retention of fresh • Decrease in respiration rate (Azarakhsh et al., 2014)
essential oil cut pineapples • Lower weight loss, increased firmness, decreased
f
oo
change in colour
• Decrease in microbiological activity after the addition
pr
of lemongrass
• Less changes in sensory attributes and morphology of
e-
fresh cut fruit
Pr
Salty Alginate Susceptor during • Better heat distribution (Albert et al., 2012)
microwave heating • Acting as susceptor
al
Carrageenan/Locust Shelf life extension of • High aggregation degree (Martins et al., 2013)
rn
Bean Gum/ food • Higher tensile strength and elongation at break
organically modified • Bactericidal effect on L. monocytogenes
nano-clay u
• Delayed thermal degradation
Jo
Carrageenan Active food packaging • Increase in UV barrier properties (Kanmani & Rhim,
/grapefruit seed • Higher moisture content 2014)
extract • Reduced water contact angle
• Decrease in tensile strength and elastic modulus
• Increase in elongation at break
• Antimicrobial activity especially against gram-
positive bacteria
κ-carrageenan Antimicrobial packaging • Lower moisture content (Shojaee-Aliabadi,
/Montmorillonite for food • Decrease in water solubility, water vapour Mohammadifar et al.,
/Zataria multiflora permeability, tensile strength 2014)
Boiss essential oil
45
• Improved Elongation at break
• Inhibitory effect on S. aureus, B. cereus, E. coli, S.
typhimurium, P. aeruginosa
Agar /Nanocrystalline Active packaging for • Decrease in water solubility, water vapour (Atef et al., 2015)
cellulose /savory improving the safety and permeability
essential oil shelf life of foodstuff • Increase in water contact angle, swelling ratio and
viscosity
• Decrease in tensile strength and elongation modulus
• Increase in elongation at break
f
oo
Acacia lignin-alginate Active, antimicrobial, • Homogeneous, stretchy, easily handled and non-sticky (Aadil et al., 2016)
film antioxidant film for food • Lower moisture content, lower water solubility
pr
packaging • Increased swelling properties
• Decreased tensile strength and light absorbance
e-
• Lower degradation temperature
Pr
• Moderate cytotoxic effect
• Antimicrobial activity against gram-positive bacteria
al
e.g. S. aureus
rn
• Consistent drug release behaviour
u
Jo
46
Table 4: Changes in film properties after the incorporation of seaweed polysaccharides
Film material Change in properties References

• Homogenous distribution (Goonoo et al., 2017)
• Higher flexibility
FUC/Poly(3-hydroxybutyrate-co-3- • High interaction between biopolymers
hydroxyvalerate) (PHBV) • Increased hydrophilicity and surface free energy
• High miscibility
f
• Slight decrease in crystallinity
oo
• Higher cross-linking density (Yao et al., 2020)
FUC/ Poly vinyl alcohol (PVA)
•
pr
Increase in tensile strength and modulus
• Increased thermo stability (Perumal et al., 2018)
e-
FUC/Collagen • Smaller pore size and fibril-like structure
Pr
• Good miscibility, Increased hydrophilicity
• High disruption of surface properties (Goonoo et al., 2017)
al
• Decrease in elasticity modulus
Κ-carrageenan/PHB •
rn
Increase in hydrophilicity and surface free energy
• Partially miscible
• u Lower crystallinity
Jo
• High disruption of surface properties (Goonoo et al., 2017)
• Higher tensile modulus
Κ-carrageenan/PHBV • Increase in hydrophilicity and surface free energy
• Partially miscible
• Lower crystallinity
• Lower crystallinity and melting temperature (Eghbalifam et al., 2015; Fan et
• Homogenous texture and uniform distribution al., 2019)
Alginate/PVA • Perfect miscibility without phase separation
• Increased tensile strength and tensile modulus
• Decrease in elongation at break
• No antimicrobial activity
47
• Increase in crystallinity (Ribeiro Lopes et al., 2017)
• No change in glass transition or melting
temperature, decrease in thermal stability
Alginate/PHB • More pronounced rough and open texture
• Higher hydrophilicity, lower water contact angles
• No change in water vapour permeability
• Increase in tensile strength and modulus
• No considerable change in elongation at break
• No change in thermal properties (Kostic et al., 2019)
f
oo
Alginate/PLA • Higher tensile modulus
• Decrease in elongation at break
pr
• Improved tensile strength and modulus (Jumaidin et al., 2016)
e-
• Decrease in elongation
• Smooth surface, no cluster, good miscibility
Pr
Agar/Sugar palm starch
• Increase in glass transition and melting
temperature
al
• Increased moisture absorption and swelling
u rn
Jo
48
Figures
of
ro
-p
re
lP
na
ur
Jo
Fig. 1. Graphic representation of active packaging (multilayer and monolayer)

(Domínguez et al. 2018).
39
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ro
-p
re
lP
na
ur
Jo
Fig. 2. Chemicals used in active food packaging
40
of
ro
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lP
na
ur
Figure 3. Seaweed as an active component and its potential applications

Jo
41
Highlights
• Packaging is an essential part of the food industry and critical to maintain food safety.
• Active packaging extends the shelf life, improve safety and maintain quality of the
product.
• Compounds such as citric acid, enzymes, polysaccharides are used in in active packaging.
• Incorporation of seaweeds polysaccharides may influence film properties.
• Promising possibility for seaweeds polysaccharides as sustainable active packaging films.
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Seaweeds polysaccharides in active food packaging: A review of recent progress

Dietz Carina, Shubham Sharma, Amit K. Jaiswal, Swarna Jaiswal

To appear in: Trends in Food Science & Technology

Received Date: 22 July 2020

© 2021 Published by Elsevier Ltd.

3 Dietz Carina1,2, Shubham Sharma2,3,4, Amit K. Jaiswal2,3* and Swarna Jaiswal2,3

8 Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland.

11 Campus, Grangegorman, Dublin 7, Ireland.

14 Technological University Dublin - City Campus, Kevin Street, Dublin 8, Ireland.

17 Short Title: Seaweeds Polysaccharides in Active Food Packaging

20 Email: [email protected]; [email protected]

29 resulting consequences of the seaweed incorporation on mechanical, physical, thermal,

42 used as antimicrobial packaging.

44 Keywords: Seaweeds; polysaccharides; active packaging; film microstructure; antioxidant;

45 antimicrobial film; biodegradable polymers

51 as migration of contaminant residues, cost and energy efficiency as well as sustainability

59 The most commonly used thermoplastics are high-density polyethylene, low-density

60 polyethylene, polypropylene and polyethylene terephthalate, which usually have a lifetime of

67 friendly alternatives such as biodegradable and/or biobased polymers and significant

75 produced by microorganisms through fermentation process. The polysaccharides used in bio-

78 material to perform with an appropriate host response in a specific application’ (Williams

79 1987). These characteristics, thereby, offer significant advantages in food packaging,

84 biodegradable polymers, it offers a sustainable alternative superior to traditional materials.

86 incorporation of seaweed into food packaging. Furthermore, it summarises the resulting

87 significances of the seaweed incorporation on mechanical, physical, thermal, antioxidant,

89 overview on release of active compounds resulting from the addition of seaweed

91 polysaccharides in food packaging and future trend were discussed.

94 Seaweeds are macroscopic, multicellular, benthic algae, which, compared to terrestrial

107 2019; Torres et al. 2019).

115 chemical structure.

128 structure of agar consists of α (1-4)-3, 6-anhydro-L-galactose and β 9(1-3)-D-galactose

184 halogenated compounds (Pérez et al. 2016).

194 3 Active packaging

221 (Cooksey, 2014).

234 C6H8O6-2 + O2 C6 H7O6 - + O2 -

250 emitter respectively (Fang et al., 2017).

251 Antimicrobial packaging tends to reduce, inhibit or retard the growth of

273 acid) and nanoparticles (e.g. silver) (Yildirim et al., 2018).

288 (Biji et al., 2015).

289 Ethylene is a small molecule which acts as a growth-stimulating hormone and

302 transportation. The odour resilient packaging relies on polyethylene terephthalate, an

307 4 Applications of seaweed in food packaging

315 plastics, active packaging, edible packaging and sachets.

362 tensile strength, elastic modulus and water contact angle.

365 inhibitory effect of S. aureus, B. cereus, E. coli, S. typhimurium and P. aeruginosa. In

374 5 Effect of seaweed incorporation on the film microstructure

383 5.1 Mechanical properties

401 decrease in the tensile modulus (Goonoo et al. 2017).

411 be suitable for most applications.

412 In a study by Jumaidin et al. (2016) regarding the development of a biodegradable

433 PHBV/FUC blend (Goonoo et al. 2017).

435 5.2 Physical properties

450 film matrix.

462 polysaccharide within the PHBV film (Goonoo et al., 2017).

464 5.3 Chemical properties

465 The chemical properties such as hydrophobicity or hydrophilicity, composition of film

483 and potassium in samples containing κ-CG (Goonoo et al. 2017).

497 5.4 Thermal properties