57. Tharanathan RN (2003) Review e biodegradable films and composite coatings: past, present
and future. Trends Food Sci Technol 14:71–78. https://doi.org/10.1016/S0924-2244(02)002807
58. Castilho LR, Mitchell DA, Freire DMG (2009) Production of polyhydroxyalkanoates (PHAs)
from waste materials and by-products by submerged and solid-state fermentation. Bioresour
Technol 100:5996–6009. https://doi.org/10.1016/j.biortech.2009.03.088
59. Rai R, Roy I (2011) Polyhydroxyalkanoates: the emerging new green polymers of choice. In:
Sharma SK, Mudhoo A (eds) A handbook of applied biopolymer technology. Synthesis,
degradation and applications. Royal Society of Chemistry, London, pp 79–101
60. Barham PJ, Keller A (1986) The relationship between microstructure and mode of fracture in
polyhydroxybutyrate. J Polym Sci 24:69–77. https://doi.org/10.1002/polb.1986.180240108
61. Haugaard VK, Danielsen B, Bertelsen G (2003) Impact of polylactate and poly
(hydroxybutyrate) on food quality. Eur Food Res Technol 216:233–240. https://doi.org/10.
1007/s00217-002-0651-6
62. Boufarguine M, Guinault A, Miquelard-Garnier G, Sollogoub C (2013) PLA/PHBV films with
improved mechanical and gas barrier properties. Macromol Mater Eng 2013(298):1065. https://
doi.org/10.1002/mame.201200285
63. Dobrucka R, Cierpiszewski R (2014) Active and intelligent packaging food-research and
development-a review. Pol J Food Nutr Sci 64(1):7–15. https://doi.org/10.2478/v10222-0120091-3
64. López-Rubio A, Almenar E, Hernandez-Muñoz P, Lagarón JM, Catalá R, Gavara R (2004)
Overview of active polymer-based packaging technologies for food applications. Food Rev Intl
20(4):357–387. https://doi.org/10.1081/FRI-200033462
65. Han JH, Floros JD (1997) Casting antimicrobial packaging films and measuring their physical
properties and antimicrobial activity. J Plast Film Sheet 13(4):287–298. https://doi.org/10.1177/
875608799701300405
66. Ming X, Weber GH, Ayres JW, Sandine WE (1997) Bacteriocins applied to food packaging
materials to inhibit Listeria monocytogenes on meats. J Food Sci 62(2):413–415. https://doi.
org/10.1111/j.1365-2621.1997.tb04015.x
67. Padgett T, Han IY, Dawson PL (1998) Incorporation of food-grade antimicrobial compounds
into biodegradable packaging films. J Food Prot 61(10):1330–1335. https://doi.org/10.4315/
0362-028X-61.10.1330
68. Chopra L, Singh G, Kumar Jena K, Sahoo DK (2015) Sonorensin: a new bacteriocin with
potential of an anti-biofilm agent and a food biopreservative. Sci Rep 5:13412. https://doi.org/
10.1038/srep13412
69. Salvucci E, Rossi M, Colombo A, Pérez G, Borneo R, Aguirre A (2019) Triticale flour films
added with bacteriocin-like substance (BLIS) for active food packaging applications. Food
Packag Shelf Life 19:193–199. https://doi.org/10.1016/j.fpsl.2018.05.007
70. Majid I, Thakur M, Nanda V (2018) Innovative and safe packaging technologies for food and
beverages: updated review. In: Innovations in technologies for fermented food and beverage
industries. Springer, Cham. https://doi.org/10.1007/978-3-319-74820-7_13
71. Appendini P, Hotchkiss JH (1997) Immobilization of lysozyme on food contact polymers as
potential antimicrobial films. Packag Technol Sci 10(5):271–279. https://doi.org/10.1002/
(SICI)1099-1522(199709/10)10:5<271::AID-PTS412>3.0.CO;2-R
72. Park SI, Daeschel MA, Zhao Y (2004) Functional properties of antimicrobial lysozymechitosan composite films. J Food Sci 69(8):M215–M221. https://doi.org/10.1111/j.13652621.2004.tb09890.x
73. Muriel-Galet V, Talbert JN, Hernandez-Munoz P, Gavara R, Goddard JM (2013) Covalent
immobilization of lysozyme on ethylene vinyl alcohol films for nonmigrating antimicrobial
packaging applications. J Agric Food Chem 61(27):6720–6727. https://doi.org/10.1021/
jf401818u
Recent Developments in Food-Based Bioplastics Production
125
and future. Trends Food Sci Technol 14:71–78. https://doi.org/10.1016/S0924-2244(02)002807
58. Castilho LR, Mitchell DA, Freire DMG (2009) Production of polyhydroxyalkanoates (PHAs)
from waste materials and by-products by submerged and solid-state fermentation. Bioresour
Technol 100:5996–6009. https://doi.org/10.1016/j.biortech.2009.03.088
59. Rai R, Roy I (2011) Polyhydroxyalkanoates: the emerging new green polymers of choice. In:
Sharma SK, Mudhoo A (eds) A handbook of applied biopolymer technology. Synthesis,
degradation and applications. Royal Society of Chemistry, London, pp 79–101
60. Barham PJ, Keller A (1986) The relationship between microstructure and mode of fracture in
polyhydroxybutyrate. J Polym Sci 24:69–77. https://doi.org/10.1002/polb.1986.180240108
61. Haugaard VK, Danielsen B, Bertelsen G (2003) Impact of polylactate and poly
(hydroxybutyrate) on food quality. Eur Food Res Technol 216:233–240. https://doi.org/10.
1007/s00217-002-0651-6
62. Boufarguine M, Guinault A, Miquelard-Garnier G, Sollogoub C (2013) PLA/PHBV films with
improved mechanical and gas barrier properties. Macromol Mater Eng 2013(298):1065. https://
doi.org/10.1002/mame.201200285
63. Dobrucka R, Cierpiszewski R (2014) Active and intelligent packaging food-research and
development-a review. Pol J Food Nutr Sci 64(1):7–15. https://doi.org/10.2478/v10222-0120091-3
64. López-Rubio A, Almenar E, Hernandez-Muñoz P, Lagarón JM, Catalá R, Gavara R (2004)
Overview of active polymer-based packaging technologies for food applications. Food Rev Intl
20(4):357–387. https://doi.org/10.1081/FRI-200033462
65. Han JH, Floros JD (1997) Casting antimicrobial packaging films and measuring their physical
properties and antimicrobial activity. J Plast Film Sheet 13(4):287–298. https://doi.org/10.1177/
875608799701300405
66. Ming X, Weber GH, Ayres JW, Sandine WE (1997) Bacteriocins applied to food packaging
materials to inhibit Listeria monocytogenes on meats. J Food Sci 62(2):413–415. https://doi.
org/10.1111/j.1365-2621.1997.tb04015.x
67. Padgett T, Han IY, Dawson PL (1998) Incorporation of food-grade antimicrobial compounds
into biodegradable packaging films. J Food Prot 61(10):1330–1335. https://doi.org/10.4315/
0362-028X-61.10.1330
68. Chopra L, Singh G, Kumar Jena K, Sahoo DK (2015) Sonorensin: a new bacteriocin with
potential of an anti-biofilm agent and a food biopreservative. Sci Rep 5:13412. https://doi.org/
10.1038/srep13412
69. Salvucci E, Rossi M, Colombo A, Pérez G, Borneo R, Aguirre A (2019) Triticale flour films
added with bacteriocin-like substance (BLIS) for active food packaging applications. Food
Packag Shelf Life 19:193–199. https://doi.org/10.1016/j.fpsl.2018.05.007
70. Majid I, Thakur M, Nanda V (2018) Innovative and safe packaging technologies for food and
beverages: updated review. In: Innovations in technologies for fermented food and beverage
industries. Springer, Cham. https://doi.org/10.1007/978-3-319-74820-7_13
71. Appendini P, Hotchkiss JH (1997) Immobilization of lysozyme on food contact polymers as
potential antimicrobial films. Packag Technol Sci 10(5):271–279. https://doi.org/10.1002/
(SICI)1099-1522(199709/10)10:5<271::AID-PTS412>3.0.CO;2-R
72. Park SI, Daeschel MA, Zhao Y (2004) Functional properties of antimicrobial lysozymechitosan composite films. J Food Sci 69(8):M215–M221. https://doi.org/10.1111/j.13652621.2004.tb09890.x
73. Muriel-Galet V, Talbert JN, Hernandez-Munoz P, Gavara R, Goddard JM (2013) Covalent
immobilization of lysozyme on ethylene vinyl alcohol films for nonmigrating antimicrobial
packaging applications. J Agric Food Chem 61(27):6720–6727. https://doi.org/10.1021/
jf401818u
Recent Developments in Food-Based Bioplastics Production
125