@article{sarder_debnath_kumar_freeman_agate_tyagi_pal_2026, title={Sustainable and alternative fiber production from industrial hemp hurds: bench and pilot scale assessment}, volume={1}, DOI={10.1007/s10570-026-06940-5}, abstractNote={Abstract The sustainable development of high-quality fibers from agricultural waste biomass offers a promising pathway for next-generation fiber-based food packaging and composite products. This study evaluates fiber production from hemp biomass using environmentally friendly approaches, including chemical-free autohydrolysis (AH), soda (alkaline) pulping (AL), and mild kraft pulping (HK), followed by peroxide and elemental chlorine-free (ECF) bleaching. Both bench-scale experiments and a pilot-scale soda pulping trial were conducted to evaluate the industrial scalability and feasibility of converting low-value agricultural residues, specifically hemp hurds, into high-quality fibers. Among the pulping methods, autohydrolysis resulted in the highest fiber yield, followed by lab-scale soda pulping, pilot-scale soda pulping, and mild kraft pulping. However, autohydrolysis exhibited limited delignification, as indicated by a high kappa and low pulp viscosity. In contrast, mild kraft pulping produced the lowest fiber yield but achieved higher fiber quality due to increased delignification. Following ECF bleaching, the kraft pulp (HKC) showed the highest brightness, lowest residual lignin content, and highest viscosity, indicating well-preserved cellulose integrity. AL and HK fibers exhibited lower coarseness and fines content, along with enhanced crystallinity and improved fiber morphology. Peroxide- and ECF-bleached AH fibers showed the highest anionic charge and carboxyl content, indicating strong potential for further chemical modification. While AH fibers are more suitable for molded and hygiene products, HK and AL fibers show greater potential for fiber-based food packaging and composite applications, contributing to the development of a circular bioeconomy. Graphical abstract}, journal={Cellulose}, author={Sarder, Roman and Debnath, Mrittika and Kumar, Lokesh and Freeman, T. Edwin and Agate, Sachin and Tyagi, Preeti and Pal, Lokendra}, year={2026}, month={Jan} }
 @article{mani_kumar_barrios_agate_mittal_yarbrough_jameel_lucia_pal_2025, title={Emergence of deep eutectic solvents (DES): chemistry, preparation, properties, and applications in biorefineries and critical materials}, volume={157}, url={https://doi.org/10.1016/j.pmatsci.2025.101586}, DOI={10.1016/j.pmatsci.2025.101586}, journal={Progress in Materials Science}, author={Mani, Karthik Ananth and Kumar, Lokesh and Barrios, Nelson and Agate, Sachin and Mittal, Ashutosh and Yarbrough, John and Jameel, Hasan and Lucia, Lucian and Pal, Lokendra}, year={2025}, month={Sep} }
 @article{kumar_agwuncha_tyagi_pal_2025, title={Enhanced chitosan–microfibrillated cellulose hydrogen bonding for edible packaging and food shelf-life extension}, volume={52}, url={https://doi.org/10.1016/j.fpsl.2025.101613}, DOI={10.1016/j.fpsl.2025.101613}, abstractNote={This study explores new pathways for extending the shelf life of fresh produce by developing edible composite coatings utilizing chitosan (CH) and microfibrillated cellulose (MFC), with enhanced functional properties. Edible films were initially prepared by dissolving CH in acetic acid and incorporating glycerol as a plasticizer to improve flexibility. MFC, derived from bleached hardwood kraft pulp, was added at varying concentrations to reinforce the composite films. The incorporation of MFC improved the films’ thermal stability, crystallinity, mechanical strength, and water and oxygen barrier properties, while reducing solids content, pH, and contact angle. The CH/MFC-5 films, containing 5 % MFC, showed 49.7 % reduction in water vapor permeability, 80.1 % decrease in oxygen transmission rate, and 415 % increase in tensile strength, compared to CH films. Colloidal stability analysis over 40 days revealed that the dispersion and suspension of MFC particles are influenced by surface charge. FTIR and XPS analyses confirmed enhanced hydrogen bonding between CH and MFC, contributing to improved stability, particularly at 5 % MFC loading. When applied to strawberries and stored for 5 days, uncoated fruit exhibited 33.55 % weight loss and 1.83 kgf firmness, CH-coated fruit had 24.50 % weight loss and 4.08 kgf firmness, while CH/MFC-5-coated fruit showed only 17.43 % weight loss and maintained firmness at 6.46 kgf. SEM and EDX confirmed uniform coating coverage over the strawberry's surface. Overall, the study demonstrates the benefits of incorporating optimized MFC into the CH matrix for extending the shelf life of fresh produce, such as strawberries, by preserving key quality parameters. • Edible coatings were developed from chitosan, glycerol, and varying MFC levels. • MFC improved colloidal stability and dispersion in the edible coatings. • Strong hydrogen bonding was observed between chitosan and MFC composites. • Smooth, uniform edible coatings were achieved on fruit surfaces. • Edible coatings extended shelf life compared to untreated fruit controls.}, journal={Food Packaging and Shelf Life}, author={Kumar, Lokesh and Agwuncha, Stephen C. and Tyagi, Preeti and Pal, Lokendra}, year={2025}, month={Sep} }
 @article{kumar_tyagi_lucia_pal_2025, title={Innovations in Edible Packaging Films, Coatings, and Antimicrobial Agents for Applications in Food Industry}, volume={24}, DOI={10.1111/1541-4337.70217}, abstractNote={Packaging reduction, particularly in terms of single-use plastic (SUP) packaging waste, as well as restrictions on specific packaging formats and regulatory requirements, are driving the demand for sustainable packaging solutions. Notably, within the category of SUP products, packaging accounts for the highest share at 40%. Therefore, advanced bio-based food packaging technologies are essential for extending the lifespan of perishable food products, while maintaining their nutritional value and ensuring food safety and security. This review provides a comprehensive overview of published articles, highlighting the innovations in edible packaging films, coatings, and antimicrobial agents for applications in the food industry, intending to help scientists, companies, and consumers make informed decisions. The advantages and challenges with polysaccharide, protein, and lipid-based edible packaging materials are discussed. A detailed description of various food-safe antimicrobial agents, along with their antimicrobial mechanisms, incorporation techniques, and regulations, is provided. By leveraging natural bioactive compounds, antimicrobial edible packaging provides significant advantages over chemical-based antimicrobial agents. Additionally, encapsulation techniques help control release and enhance the stability and effectiveness of antimicrobial agents, thereby prolonging the shelf life of perishable food products. On the basis of recent advancements, rapid growth in antimicrobial edible food packaging can be anticipated. Further, the review focuses on the importance of safety and regulatory aspects related to nanoparticle (NP) migration and appropriate labeling on antimicrobial edible packaging along with key challenges highlighting cost, consumer acceptance, and large-scale production. Finally, it highlights the potential of utilizing food-grade antimicrobial agents with edible polymers for the sustainable preservation of perishable food products.}, number={4}, journal={Comprehensive Reviews in Food Science and Food Safety}, author={Kumar, Lokesh and Tyagi, Preeti and Lucia, Lucian and Pal, Lokendra}, year={2025}, month={Jun} }
 @article{starkey_kumar_debnath_jameel_pal_2025, title={Sustainable micro/nano-fibrillated cellulose containing linerboard packaging with enhanced ply-bond strength by controlled fibrillation, addition rate, and retention}, volume={11}, url={https://doi.org/10.1016/j.carpta.2025.100953}, DOI={10.1016/j.carpta.2025.100953}, journal={Carbohydrate Polymer Technologies and Applications}, author={Starkey, Heather and Kumar, Lokesh and Debnath, Mrittika and Jameel, Hasan and Pal, Lokendra}, year={2025}, month={Jul} }