Coatings

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19 pages, 1017 KiB

Open AccessArticle

Composite Edible Coating from Arabic Gum and Mango Peel Hydrocolloids Enriched with Mango Seed Extracts for the Preservation of Grapes (Vitis vinifera) During Storage

by Luisa López-Ortiz, Somaris E. Quintana and Luis A. García-Zapateiro

Coatings 2025, 15(4), 435; https://doi.org/10.3390/coatings15040435 - 7 Apr 2025

Viewed by 424

Abstract

Composite edible coatings based on arabic gum with mango peel hydrocolloids and mango seed extracts were prepared and used to evaluate grape conservation. Hydroethanolic solutions were used for the obtention of mango seed extracts, by microwave-assisted extraction, with total phenolic compounds (5.48 and [...] Read more.

Composite edible coatings based on arabic gum with mango peel hydrocolloids and mango seed extracts were prepared and used to evaluate grape conservation. Hydroethanolic solutions were used for the obtention of mango seed extracts, by microwave-assisted extraction, with total phenolic compounds (5.48 and 9.85 GAE/g of extract) and antioxidant activity (<13.03 µmol Trolox/g of extract). The extracts were selected for the development of edible coatings. The rheological properties of edible coating solutions present a non-Newtonian behavior-type shear thinning fluid; the addition of extracts improves their viscoelastic properties, favoring their application into grapes. The coated grapes maintained physicochemical parameters, such as weight, pH, acidity, soluble solids, and color during the 15 days of storage. The results of this research offer the possibility of using by-products from fruit industries, especially mango, to obtain functional ingredients and their application in food systems, taking advantage of their biological activity. Full article

(This article belongs to the Special Issue Trends in Sustainable Food Packaging and Coatings)

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22 pages, 3364 KiB

Open AccessArticle

Chitosan Coating Loaded with Spearmint Essential Oil Nanoemulsion for Antifungal Protection in Soft Citrus (Citrus reticulata) Fruits

by Lebogang T. C. Maswanganye, Sreejarani Kesavan Pillai and Dharini Sivakumar

Coatings 2025, 15(1), 105; https://doi.org/10.3390/coatings15010105 - 18 Jan 2025

Viewed by 1079

Abstract

In this study, chitosan (CH) was loaded with spearmint (S) essential oil nanoemulsion (EO) to provide antifungal properties during the postharvest storage of soft citrus fruits. (S)-EO (2%) nanoemulsion–CH (0.8%) coatings inhibited 100% of Penicillium italicum and Penicillium digitatum radial mycelial growth and [...] Read more.

In this study, chitosan (CH) was loaded with spearmint (S) essential oil nanoemulsion (EO) to provide antifungal properties during the postharvest storage of soft citrus fruits. (S)-EO (2%) nanoemulsion–CH (0.8%) coatings inhibited 100% of Penicillium italicum and Penicillium digitatum radial mycelial growth and spore germination in vitro. The (S)-EO (2%) nanoemulsion–CH coating (0.8%) enhanced the antifungal activity by achieving 100% inhibition of P. digitatum in soft citrus cultivars ‘Nova’ and ‘Tango’ compared to the control in vivo. However, P. italicum decay was reduced to 33% and 18% in ‘Nova’ and ‘Tango’ soft citrus compared to the control. The (S)-EO (2%)-CH nanoemulsion coating system prepared by high shear homogenization showed a particle size of 252.3 nm and zeta potential of +21.6 mV, indicating changes in molecular interactions and structural reorganization between EO and CH. The polydispersity index values indicated a stable system. pH remained acidic, antifungal activity was favored, and the incorporation of the EO nanoemulsion improved the thermal stability of the CH coating. The optical properties showed less transparency and more opacity. Despite cultivar differences affecting host specificity, the study recommends using a 2% (S)EO nanoemulsion–CH (0.8%) coating instead of synthetic chemicals to extend citrus fruit storage life. Full article

(This article belongs to the Special Issue Trends in Sustainable Food Packaging and Coatings)

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15 pages, 2271 KiB

Open AccessArticle

Preparation and Characterization of PLA-Based Films Fabricated with Different Citrus Species Peel Powder

by Antonios S. Koutoulis, Andreas E. Giannakas, Dimitrios G. Lazaridis, Apostolos-Panagiotis Kitsios, Vassilios K. Karabagias, Aris E. Giannakas, Athanasios Ladavos and Ioannis K. Karabagias

Coatings 2024, 14(10), 1311; https://doi.org/10.3390/coatings14101311 - 14 Oct 2024

Cited by 3 | Viewed by 1546

Abstract

The present study aimed to investigate whether different citrus peel powders (orange, mandarin, and lemon) could be incorporated into polylactic acid (PLA), for the preparation and characterization of biodegradable films made of this fruit waste. In particular, films were prepared by the solvent [...] Read more.

The present study aimed to investigate whether different citrus peel powders (orange, mandarin, and lemon) could be incorporated into polylactic acid (PLA), for the preparation and characterization of biodegradable films made of this fruit waste. In particular, films were prepared by the solvent casting method and tested in terms of physicochemical and biochemical parameters, along with mechanical properties. Furthermore, the citrus peel powders were tested for their physicochemical and biochemical properties after ethanolic extraction. The results showed that the addition of citrus powders into PLA proved to be efficient compared to the control films (PLA). The citrus peel-based films showed high antioxidant capacity (38.37%–32.54%), a considerable total phenolic content (17.2–12.58 mg GAE/L), good lightness (L*: 42.83–41.93), elastic Young’s modulus (257.95–175.38 MPa), oxygen transmission rate (976.5 mL m⁻² day⁻¹–1218 mL m⁻² day⁻¹), elongation at break (183.06%–135.95%), and tensile strength (6.15–4.56 MPa), which were affected significantly (p < 0.05) by the botanical origin of citrus peel. Concerning the citrus peel extracts, the highest values in antioxidant capacity (52.56%), total phenolic content (724.8 mg GAE/L), and titratable acidity (714.67 mg of citric acid/L) were recorded in the extract of lemon peel powders. The corresponding values for orange peel powder extracts were 39.43%, 563.8 mg GAE/L, and 576 mg of citric acid/L, while those for mandarin were 33.01%, 558.46 mg GAE/L, and 54.67 mg of citric acid/L. The application of multivariate analysis of variance and linear discriminant analysis on the mechanical properties, physicochemical, and biochemical data resulted in the differentiation of pure PLA and PLA-based films fabricated with citrus peel powder. From the above findings, it is concluded that citrus peel powders are sources of phytochemicals and can be used for the preparation of PLA-based films for potential applications in food preservation. Full article

(This article belongs to the Special Issue Trends in Sustainable Food Packaging and Coatings)

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13 pages, 1841 KiB

Open AccessArticle

Quantification of Cyclo-di-BADGE and Identification of Several BADGE Derivatives in Canned Food Samples

by Juana Bustos, Antía Lestido-Cardama, Mª Isabel Santillana, Raquel Sendón, Perfecto Paseiro Losada and Ana Rodríguez Bernaldo de Quirós

Coatings 2023, 13(4), 792; https://doi.org/10.3390/coatings13040792 - 19 Apr 2023

Cited by 2 | Viewed by 2676

Abstract

Most cans intended to come into contact with food require the application of an internal coating made from synthetic polymers. The most widely used type of coating are epoxy resins based on bisphenol A diglycidyl ether (BADGE). It has been found that some [...] Read more.

Most cans intended to come into contact with food require the application of an internal coating made from synthetic polymers. The most widely used type of coating are epoxy resins based on bisphenol A diglycidyl ether (BADGE). It has been found that some components like cyclo-di-BADGE (CdB) and other BADGE derivatives can migrate into food. In this study, the polymeric coating of forty-eight cans was assessed using an infrared spectrometer with attenuated total reflectance. The food samples were extracted, and a targeted analysis was carried out to quantify CdB using liquid chromatography with fluorescence detection (HPLC-FLD). The first estimation of the exposure of the adult population was estimated by combining the concentration of CdB in the samples and the Spanish consumption data. In addition, a non-targeted screening by LC-MS was performed in the food sample extracts for the identification of other BADGE derivatives. Twenty samples were positive for the presence of CdB reaching concentrations of 2623 µg/kg. However, the tolerable daily intake of 1.5 µg/kg bw/day recommended for chemical compounds with high toxicological risk was not exceeded. A total of 18 epoxy oligomers could be tentatively identified in the food extracts being BADGE.H₂O.BuEtOH the derivative with the highest incidence. Full article

(This article belongs to the Special Issue Trends in Sustainable Food Packaging and Coatings)

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16 pages, 2159 KiB

Open AccessFeature PaperArticle

Active Packaging Film Based on Poly Lactide-Poly (Butylene Adipate-Co-Terephthalate) Blends Incorporated with Tannic Acid and Gallic Acid for the Prolonged Shelf Life of Cherry Tomato

by Shubham Sharma, Kalpani Y. Perera, Dileswar Pradhan, Brendan Duffy, Amit K. Jaiswal and Swarna Jaiswal

Coatings 2022, 12(12), 1902; https://doi.org/10.3390/coatings12121902 - 5 Dec 2022

Cited by 13 | Viewed by 2288

Abstract

The antimicrobial property is the key feature of active packaging. Biological macromolecules such as tannic and gallic acids are naturally found in plants such as tea, fruits, berries, and grapes. The incorporation of tannic acid (TA) and gallic acid (GA) in the biodegradable [...] Read more.

The antimicrobial property is the key feature of active packaging. Biological macromolecules such as tannic and gallic acids are naturally found in plants such as tea, fruits, berries, and grapes. The incorporation of tannic acid (TA) and gallic acid (GA) in the biodegradable polymer blend Poly Lactide-Poly (Butylene Adipate-Co-Terephthalate) (PLA-PBAT) was used in this study to assess the potential of active packaging. TA and GA (10 wt%) composite films showed a 65%–66% increase in the UV barrier property. The tensile strength value increased after the incorporation of TA and GA (10 wt%), respectively. Overall, 1.67 and 2.2 log reductions in E. coli and L. monocytogenes growth were observed, respectively, in the presence of TA (10 wt%) composite film. In addition, TA composite film was able to maintain and enhance the quality of cherry tomatoes for up to 20 days of storage at room temperature. For cherry tomatoes packed in PLA-PBAT-TA10 (wt%), TSS decreased by 6.3%, pH was 4.3, and a microbial reduction of 2.70 log CFU/mL was observed. In conclusion, TA composite film had confirmed significant UV blocking properties, surface hydrophobicity, and antibacterial properties, which show its potential as an active packaging film. Full article

(This article belongs to the Special Issue Trends in Sustainable Food Packaging and Coatings)

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Review

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17 pages, 308 KiB

Open AccessReview

Migration and Safety Aspects of Plastic Food Packaging Materials: Need for Reconsideration?

by Andreas Panou and Ioannis Konstantinos Karabagias

Coatings 2024, 14(2), 168; https://doi.org/10.3390/coatings14020168 - 28 Jan 2024

Cited by 9 | Viewed by 5492

Abstract

The aim and the novelty of the present review article was to provide the literature with a collective study focusing on the migration and safety issues in plastic food packaging materials that have been raised in recent years and proposing the use of [...] Read more.

The aim and the novelty of the present review article was to provide the literature with a collective study focusing on the migration and safety issues in plastic food packaging materials that have been raised in recent years and proposing the use of safer and biodegradable ones. The conventional packaging materials used for the preservation of foods may exhibit many disadvantages that are related to the migration of micromolecular chemical substances incorporated in the packaging material net to the packaged food. There are many chemical substances in the matrix of plastic packaging materials and epoxy-resins that are used in food packaging materials, varnishes, and can coatings. Many migrants have high toxicity, such as acetaldehyde, antimony, antimony (III) oxide, 2,4-di-tert-butylphenol, tris (2,4-di-tert-butylphenol) phosphate, tris(2,4-di-tert-butylphenyl) phosphite, bisphenol A, and the plasticizers di(2-ethylhexyl) phthalate), di-n-butyl phthalate, benzyl-butylphthalate, di-isononylphthalate, and di-isododecylphthalate. It is therefore necessary to take a detailed look at the migrants in conventional packaging materials (plastics) used for foods, point out the migration of certain compounds into foods and the need to reconsider their use, and establish updated protocols for the safety of consumers and the industrial production of biodegradable packaging materials (films or coatings) based on natural sources. Full article

(This article belongs to the Special Issue Trends in Sustainable Food Packaging and Coatings)

19 pages, 1396 KiB

Open AccessReview

Nanotechnology in Packaging for Food Industry: Past, Present, and Future

by Marcos Silva de Sousa, Andersen Escobar Schlogl, Felipe Ramalho Estanislau, Victor Gomes Lauriano Souza, Jane Sélia dos Reis Coimbra and Igor José Boggione Santos

Coatings 2023, 13(8), 1411; https://doi.org/10.3390/coatings13081411 - 11 Aug 2023

Cited by 39 | Viewed by 13361

Abstract

Nanotechnology plays a crucial role in food preservation, offering innovative solutions for food monitoring and enabling the creation of packaging with unique functional properties. The nanomaterials used in the packaging can extend the shelf life of foods, enhance food safety, keep consumers informed [...] Read more.

Nanotechnology plays a crucial role in food preservation, offering innovative solutions for food monitoring and enabling the creation of packaging with unique functional properties. The nanomaterials used in the packaging can extend the shelf life of foods, enhance food safety, keep consumers informed about contamination or food spoilage, repair packaging damage, and even release preservatives to prolong the durability of food items. Therefore, this review aims to provide an overview of the diverse applications of nanotechnology in food packaging, highlighting its key advantages. Safety considerations and regulations related to nanotechnology packaging are also addressed, along with the evaluation of potential risks to human health and the environment, emphasizing that this field faces challenges in terms of safety considerations and regulations. Additionally, the development of nanotechnology-based packaging can drive advancements in food preservation by creating safer, more sustainable, and higher-quality packaging. Thus, nanotechnology offers the potential to enhance the efficiency and functionality of packaging, delivering substantial benefits for both manufacturers and consumers. Full article

(This article belongs to the Special Issue Trends in Sustainable Food Packaging and Coatings)

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19 pages, 2996 KiB

Open AccessReview

Cold Plasma Technology in Food Packaging

by Kalpani Y. Perera, Jack Prendeville, Amit K. Jaiswal and Swarna Jaiswal

Coatings 2022, 12(12), 1896; https://doi.org/10.3390/coatings12121896 - 5 Dec 2022

Cited by 18 | Viewed by 7260

Abstract

Cold plasma (CP) is an effective strategy to alter the limitations of biopolymer materials for food packaging applications. Biopolymers such as polysaccharides and proteins are known to be sustainable materials with excellent film-forming properties. Bio-based films can be used as an alternative to [...] Read more.

Cold plasma (CP) is an effective strategy to alter the limitations of biopolymer materials for food packaging applications. Biopolymers such as polysaccharides and proteins are known to be sustainable materials with excellent film-forming properties. Bio-based films can be used as an alternative to traditional plastic packaging. There are limitations to biopolymer packaging materials such as hydrophobicity, poor barrier, and thermos-mechanical properties. For this reason, biopolymers must be modified to create a packaging material with the desired applicability. CP is an effective method to enhance the functionality and interfacial features of biopolymers. It etches the film surface allowing for better adhesion between various polymer layers while also improving ink printability. CP facilitates adhesion between two or more hydrophobic materials, resulting in significantly better water vapour permeability (WVP) properties. The sputtering of ionic species by CP results in cross-linkage reactions which improve the mechanical properties of films (tensile strength (TS) and elongation at break (EAB)). Cross-linkage reactions are reported to be responsible for the improved thermal stability of CP-treated biopolymers. CP treatment is known to decrease oxygen permeability (OP) in protein-based biopolymers. CP can also enable the blending of polymers with specific antimicrobial substances to develop active packaging materials. In this review article, we have presented an overview of the recent advancements of CP in the food packaging application. Furthermore, the influence of CP on the properties of packaging materials, and recent advancements in the modification of polymeric food packaging materials have been discussed. Full article

(This article belongs to the Special Issue Trends in Sustainable Food Packaging and Coatings)

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