Coatings

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14 pages, 10551 KiB

Open AccessArticle

Micro- and Nanofibrillated Cellulose Coatings as Barriers Against Water and Oil in Food Packaging Paper: A Sustainable Alternative to Plastic Coatings

by Marcin Dubowik, Kamila Przybysz, Jacek Dańczak, Aneta Lipkiewicz, Marta Gajadhur, Beata Górska, Ewelina Pawłowska, Robert Drozd and Piotr Przybysz

Coatings 2025, 15(3), 270; https://doi.org/10.3390/coatings15030270 - 24 Feb 2025

Viewed by 648

Abstract

This research investigates the effectiveness of micro- and nanofibrillated cellulose (M-NFC) coatings compared to traditional synthetic coatings in enhancing the barrier properties of paper. Papers were coated at various grammages (1.2, 1.8, and 2.9 g/m²) and tested for properties such as [...] Read more.

This research investigates the effectiveness of micro- and nanofibrillated cellulose (M-NFC) coatings compared to traditional synthetic coatings in enhancing the barrier properties of paper. Papers were coated at various grammages (1.2, 1.8, and 2.9 g/m²) and tested for properties such as hydrophobicity, lyophobicity, and surface smoothness. Paper coated with 2.9 g/m² M-NFC showed water absorbency of 10.5 g/m² and castor oil absorbency of 9.6 g/m², which were lower than for commercially available WBB-coated paper (respectively, 12.2 and 14.8 g/m²). The coatings were evaluated through microscopic analysis and physical testing methods including Cobb and Cobb–Unger absorbency tests and wettability measurements. The results indicate that M-NFC coatings provide a sustainable alternative with competitive barrier properties suitable for short-term use products, showcasing potential reductions in synthetic material usage, especially in food packaging. Full article

(This article belongs to the Special Issue Advanced Coatings and Films for Food Packing and Storage, 2nd Edition)

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20 pages, 3532 KiB

Open AccessArticle

Development of Innovative Environmental Safety: Bioactives Against Pathogenic Bacteria Red Pectin Films from Hibiscus sabdariffa Flos Extract for Circular Economy

by Marcin Szymański, Jolanta Długaszewska, Mikołaj Pawlik and Renata Dobrucka

Coatings 2024, 14(12), 1500; https://doi.org/10.3390/coatings14121500 - 28 Nov 2024

Viewed by 922

Abstract

In this work, we developed an antioxidant and antibacterial red pectin food packaging material with natural Hibiscus sabdariffa flos. This study showed that this red pectin film (PJH, PCH, PCJH) containing Hibiscus extract exhibited antioxidant activity. The addition of hibiscus improved the barrier [...] Read more.

In this work, we developed an antioxidant and antibacterial red pectin food packaging material with natural Hibiscus sabdariffa flos. This study showed that this red pectin film (PJH, PCH, PCJH) containing Hibiscus extract exhibited antioxidant activity. The addition of hibiscus improved the barrier properties. The WVTR parameter values for the PJH, PCH and PJCH samples were as follows: 4.87 [g/m²d], 4.45 [g/m²d], and 4.48 [g/m²d]. The addition had a significant effect on the L* of the samples, i.e., PJH, PCH and PJCH films. This is a useful effect for films of selected products or product groups. Microbiological analyses of our red pectin films showed that they had an inhibitory effect on the growth of Listeria monocytogenes. In the case of the Staphylococcus aureus strain, the inhibitory effect was shown by films that contained hibiscus extract: PJH, PCH and PJCH. This means that the added hibiscus increased the antimicrobial activity of our red films. An additional advantage of our pectin films is their red colour, which, in addition to its protective and ecological function, also plays a marketing role. Full article

(This article belongs to the Special Issue Advanced Coatings and Films for Food Packing and Storage, 2nd Edition)

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18 pages, 8193 KiB

Open AccessArticle

Influence of Chitosan/Lycopene on Myoglobin and Meat Quality of Beef During Storage

by Yan Hu, Meijuan Xu, Xueqin Gao and Zhenhui Zhang

Coatings 2024, 14(11), 1445; https://doi.org/10.3390/coatings14111445 - 13 Nov 2024

Viewed by 1189

Abstract

Myoglobin (Mb) is easily oxidized, which causes the discoloration of meat. In addition, various microorganisms are responsible for meat spoilage. Chitosan and lycopene can be used to protect the color and extend the shelf life of meat. In this study, a series of [...] Read more.

Myoglobin (Mb) is easily oxidized, which causes the discoloration of meat. In addition, various microorganisms are responsible for meat spoilage. Chitosan and lycopene can be used to protect the color and extend the shelf life of meat. In this study, a series of coatings with different ratios (1:0, 3:1, 1:1, 1:3, 0:1) of chitosan to lycopene were prepared. Beef was treated with different coatings. The changes in color, relative content of different Mb forms, thiobarbituric acid-reactive substances (TBARS), sulfhydryl content, carbonyl content, microbial count, cooking loss, and sensory evaluation during storage were investigated. The results showed that after 8 days, compared to the control, the relative content of oxymyoglobin (OxyMb), the lightness (L*) value, the redness (a*) value, and the composite index (CI) value of beef treated with chitosan/lycopene of 1:3 (w:w, the concentration of lycopene was 0.75% (w:v)) increased by 6.34%, 34.73%, 67.25%, and 116.27%, respectively. Meanwhile, the relative content of metmyoglobin (MetMb) and the yellowness (b*) value decreased by 11.67% and 23.21%, respectively. Additionally, beef treated with chitosan/lycopene of 1:3 also performed well in protein oxidation, fat oxidation, microbial count, and cooking loss. Generally, the beef treated with chitosan/lycopene of 1:3 showed the best comprehensive quality. The coating was suitable for application in beef. These results are promising for food preservation. Full article

(This article belongs to the Special Issue Advanced Coatings and Films for Food Packing and Storage, 2nd Edition)

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16 pages, 2447 KiB

Open AccessArticle

Improving Hydrophobicity and Water Vapor Barrier Properties in Paper Using Cellulose Nanofiber-Stabilized Cocoa Butter and PLA Emulsions

by Shaydier Argel-Pérez, Jorge Velásquez-Cock, Robin Zuluaga and Catalina Gómez-Hoyos

Coatings 2024, 14(10), 1310; https://doi.org/10.3390/coatings14101310 - 13 Oct 2024

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Abstract

This study explores the use of cellulose nanofiber (CNF)-stabilized Pickering emulsions for paper coatings, focusing on their rheological properties and effects on hydrophilicity and water vapor transmission rate (WVTR). Two types of Pickering emulsions, oil-in-water (O/W), were stabilized with 1 wt% CNF extracted [...] Read more.

This study explores the use of cellulose nanofiber (CNF)-stabilized Pickering emulsions for paper coatings, focusing on their rheological properties and effects on hydrophilicity and water vapor transmission rate (WVTR). Two types of Pickering emulsions, oil-in-water (O/W), were stabilized with 1 wt% CNF extracted from fique by-products. The oily phases of the emulsions were composed of poly(lactic acid) (PLA) and cocoa butter (CB). The physical stability, viscosity, and viscoelasticity of the emulsions were characterized. The emulsions were applied to the surfaces of Bond and Kraft papers using the rod-coating method. The coating process involved first applying a layer of the PLA emulsion followed by a layer of the CB emulsion. The coated papers were then evaluated by FE-SEM, contact angle, adhesion work, and water vapor transmission rate (WVTR). The results indicated that the coatings effectively produced a slightly hydrophobic surface on the papers, with contact angles approaching 90°. Initially, Kraft paper exhibited a WVTR value of 29.20 ± 1.13 g/m²·h, which significantly decreased to 7.06 ± 2.80 g/m²·h after coating, representing a reduction of 75.82%. Similarly, natural Bond paper showed a WVTR value of 30.56 ± 0.34 g/m²·h, which decreased to 14.37 ± 5.91 g/m²·h after coating, indicating a reduction of 47.02%. These findings demonstrate the potential of CNF-stabilized Pickering emulsions for enhancing the performance of paper coatings in terms of hydrophobicity and moisture barrier properties. The approach of this study aligns with global sustainability goals in packaging materials combining the use of PLA and CB to develop a waterborne coating to enhance the moisture barrier properties, demonstrated by a substantial reduction in water vapor transmission rates, and an improved hydrophobicity of coated papers. Full article

(This article belongs to the Special Issue Advanced Coatings and Films for Food Packing and Storage, 2nd Edition)

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13 pages, 2343 KiB

Open AccessArticle

Plasma-Activated Water Combined with Chitosan–Oregano Essential Oil Coating to Prolong the Shelf Life of Carp Fillets

by Manting Du, Bin Hu, Mingli Zhang and Xiao Liu

Coatings 2024, 14(10), 1306; https://doi.org/10.3390/coatings14101306 - 12 Oct 2024

Viewed by 905

Abstract

This study aimed to investigate the effects of plasma-activated water (PAW) combined with a chitosan–oregano essential oil (CS-OEO) coating on the physicochemical, microbiological, and sensory attributes of carp fillets during chilled storage. Fresh carp fillets were immersed in sterile deionized water, PAW, CS-OEO, [...] Read more.

This study aimed to investigate the effects of plasma-activated water (PAW) combined with a chitosan–oregano essential oil (CS-OEO) coating on the physicochemical, microbiological, and sensory attributes of carp fillets during chilled storage. Fresh carp fillets were immersed in sterile deionized water, PAW, CS-OEO, and PAW+CS-OEO, respectively, and stored at 4 °C for 10 d. The results showed that plasma-activated water combined with chitosan–oregano essential oil could effectively inhibit the microbial growth in carp fillets during chilled storage. At 10 d storage, the total viable count of carp fillets treated with PAW+CS-OEO decreased by 2.87 log₁₀ CFU/g when compared to the control. The lowest pH values were found in the carp fillet samples after the PAW+CS-OEO treatment; as well, the carp fillet samples after the PAW+CS-OEO treatment showed the lowest total volatile basic nitrogen, thiobarbituric acid reactive substance values, and K values. In addition, the carp fillets in the PAW+CS-OEO treatment group showed the smallest color changes and the highest scores in sensory properties during chilled storage. This study provides a basis for the potential application of plasma-activated water combined with chitosan–oregano essential oil in the preservation of carp fillets and contributes to developing a new food packaging. Full article

(This article belongs to the Special Issue Advanced Coatings and Films for Food Packing and Storage, 2nd Edition)

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13 pages, 3599 KiB

Open AccessArticle

Development of Pericarp-Based Coatings from Corn Nixtamalization Residue for Stone Fruits: Applications for Peach and Tejocote

by Liliana Edith Rojas-Candelas, Luisa Fernanda Duque-Buitrago, Mayra Díaz-Ramírez, Marcela González-Vázquez, Benjamín Arredondo-Tamayo, Juan V. Méndez-Méndez, Minerva Rentería-Ortega and Karla Quiroz-Estrada

Coatings 2024, 14(10), 1296; https://doi.org/10.3390/coatings14101296 - 11 Oct 2024

Viewed by 1020

Abstract

This study investigated corn pericarp, a by-product of the nixtamalization process, in developing sustainable films for fruit coatings. These films were evaluated for their optical, structural, barrier, and mechanical properties. The results showed that the pericarp films were transparent, had heterogeneous surfaces, and [...] Read more.

This study investigated corn pericarp, a by-product of the nixtamalization process, in developing sustainable films for fruit coatings. These films were evaluated for their optical, structural, barrier, and mechanical properties. The results showed that the pericarp films were transparent, had heterogeneous surfaces, and exhibited favorable mechanical and barrier properties, suggesting their potential as fruit coatings. The pericarp films significantly extended shelf life when applied to peaches and tejocotes postharvest. The films slowed the maturation process, as evidenced by minimal changes in peel and mesocarp color for up to five days for tejocotes and even longer for peaches. Additionally, coated fruits showed slower rates of weight loss, firmness reduction, and decreases in titratable acidity, total soluble solids, and total sugar content compared to control samples. These findings demonstrate the potential of corn pericarp films as effective coatings for extending the shelf life of stone fruits. Full article

(This article belongs to the Special Issue Advanced Coatings and Films for Food Packing and Storage, 2nd Edition)

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15 pages, 1389 KiB

Open AccessArticle

Impact of Harvesting Stages and Postharvest Treatments on the Quality and Storability of Tomato Fruits (Solanum lycopersicum L.) cv. Sangaw

by Bzhwean Anwar Mouhamed and Sidiq Aziz Sidiq Kasnazany

Coatings 2024, 14(9), 1143; https://doi.org/10.3390/coatings14091143 - 5 Sep 2024

Viewed by 1962

Abstract

The objective of this study was to evaluate the impact of harvesting stages (turning-color fruit and light red color) and postharvest treatments (distilled water, hot water at 35 °C, 10% Aloe vera, 2% CaCl₂, 5% Mint, and 5% Catnip) for [...] Read more.

The objective of this study was to evaluate the impact of harvesting stages (turning-color fruit and light red color) and postharvest treatments (distilled water, hot water at 35 °C, 10% Aloe vera, 2% CaCl₂, 5% Mint, and 5% Catnip) for 5 min on the quality and storability of tomato fruits cv. Sangaw stored at 10 ± 1 °C and a relative humidity of 90%–95% for 20 days. Fruit harvested at the turning-color fruit stage presented significantly lower weight loss, greater firmness, and higher amounts of vitamin C, total phenol, and calcium (3.22%, 1118.31 g mm/s, 15.83 mg 100 g⁻¹, 95.49 mg 100 mL⁻¹ FW, and 0.14%, respectively). However, the tomatoes harvested from the light red color fruit stage presented the highest contents of total soluble sugars, total sugars, and lycopene (4.36%, 3.99%, and 41.49 mg kg⁻¹, respectively). Notably, the postharvest treatment of tomato fruits with 2% CaCl₂ significantly decreased weight loss and resulted in greater firmness, pH, total sugar, total phenol, and calcium contents (3.90%, 1212.39 g mm/s, 4.83, 3.85%, 95.60 mg 100 mL⁻¹ FW, and 0.18%, respectively) than the control. Hence, coating with 10% Aloe vera resulted in the highest amount of total soluble solids and the highest amount of vitamin C. Tomato picked at the turning-color fruit stage and immersed in 5% Mint significantly lowered the loss of fruit weight, increased the total titratable acidity, and had the lowest content of lycopene. Additionally, the fruits harvested at the same stage and immersed in 2% CaCl₂ retained greater firmness, total phenol content, and calcium content. On the other hand, fruits harvested in the light red stage and dipped in 5% Mint presented the highest total soluble sugars and total sugar contents. Finally, the harvested tomato fruits coated with 10% Aloe vera retained a relatively high level of vitamin C, indicating the storage life and quality of the tomato fruits. Full article

(This article belongs to the Special Issue Advanced Coatings and Films for Food Packing and Storage, 2nd Edition)

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Review

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27 pages, 1969 KiB

Open AccessReview

Research Progress on Polysaccharide Composite Films and Coatings with Antioxidant and Antibacterial Ingredients to Extend the Shelf Life of Animal-Derived Meat

by Ming Yuan, Jun Mei and Jing Xie

Coatings 2024, 14(10), 1338; https://doi.org/10.3390/coatings14101338 - 18 Oct 2024

Viewed by 1708

Abstract

Animal-derived meat is rich in proteins and other nutrients, but is prone to spoilage during storage, including microbial contamination and fat oxidation. Therefore, there is an urgent need to find effective solutions to extend the shelf life of animal-derived meat. Polysaccharides are natural [...] Read more.

Animal-derived meat is rich in proteins and other nutrients, but is prone to spoilage during storage, including microbial contamination and fat oxidation. Therefore, there is an urgent need to find effective solutions to extend the shelf life of animal-derived meat. Polysaccharides are natural macromolecules containing multi-hydroxyl structures and functional groups, which have good solubility, film-forming properties, etc., and can form edible films. Polysaccharide films can be combined with biopolymers, nanoparticles, and natural active agents to improve their properties and enhance the antioxidant and antimicrobial activities of the films. This review summarizes the various sources of polysaccharides, such as chitosan, hyaluronic acid, sodium alginate, carrageenan, starch, and pullulan polysaccharides and their combination with different substances to extend the shelf life of animal-derived meat. This review may serve as a reference for further development of polysaccharides in animal-derived meat preservation. Full article

(This article belongs to the Special Issue Advanced Coatings and Films for Food Packing and Storage, 2nd Edition)

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