Submit to Coatings Review for Coatings Propose a Special Issue

Journal Browser

Innovations in Active Food Packaging during the Pandemic and into the 'New Normal'

Print Special Issue Flyer
Special Issue Editors
Special Issue Information
Keywords
Published Papers

A special issue of Coatings (ISSN 2079-6412). This special issue belongs to the section "Coatings for Food Technology and System".

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 39679

Share This Special Issue

Special Issue Editors

Dr. Cristina Anamaria Semeniuc

E-Mail Website1 Website2
Guest Editor

Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
Interests: antimicrobial packaging; natural preservatives; edible films; edible coatings; food preservation; food safety; food technology; food packaging
Special Issues, Collections and Topics in MDPI journals

Dr. Dan Cristian Vodnar

E-Mail Website
Guest Editor

Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Interests: antimicrobial packaging; antimicrobial activity; edible films; biofilms; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Dr. Maria-Ioana Socaciu

E-Mail Website1 Website2
Guest Editor

Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
Interests: antimicrobial packaging; natural preservatives; edible films and coatings-preparation and characterisation; food preservation; food safety; food technology; food packaging; food science

Special Issue Information

Dear Colleagues,

Food waste has become a matter of great public concern. Therefore, the interest in reducing it significantly increased in recent years. Active packaging is one of the solutions lately used to reduce food waste. It involves the incorporation of active agents in food packaging materials. Active packaging materials are designed to deliberately release these agents into the packaged food. Edible films and coatings are promising packaging systems due to their biodegradable nature. They are intended to extend the shelf-life or maintain the condition of packaged food.

This Special Issue aims to collect the latest advances regarding active packaging materials developed to retard food spoilage or prevent food poisoning. Authors are encouraged to submit manuscripts of some studies focused on:

formulation and characterization of active packaging materials;
migration of active substances from packaging materials to food;
application of active packaging materials to maintain food quality and safety;
consumers' perception of active packaging;
development of commercial active packaging systems;
sustainable and green strategies for active packaging;
active packaging as a marketing tool;
tackling food waste by active packaging during the COVID-19 pandemic;
active packaging technologies in the post-pandemic era.

Full-length original research articles, short communications, and review articles are welcome.

Dr. Cristina Anamaria Semeniuc
Prof. Dr. Dan Cristian Vodnar
Dr. Maria-Ioana Socaciu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Coatings is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

edible films
edible coatings
green polymers
active agents
active packaging
sustainable packaging
food quality
food safety
food shelf-life
food preservation
food waste
consumers' perception
COVID-19 pandemic
post-pandemic era
marketing strategies

Published Papers (14 papers)

Download All Papers

Research

Jump to: Review

12 pages, 2178 KiB

Open AccessEditor’s ChoiceArticle

Bioactive Paper Packaging for Extended Food Shelf Life

by Anamaria Irimia and Carmen-Mihaela Popescu

Coatings 2023, 13(9), 1658; https://doi.org/10.3390/coatings13091658 - 21 Sep 2023

Cited by 2 | Viewed by 1200

Abstract

Food safety and quality are major problems for food producers and industry, governments, and consumers. Conventional plastic-based food packaging is difficult to dispose of and recycle due to its provenience from fossil resources and resistance to biodegradation. Therefore, currently, the trend is to develop new eco-friendly food packaging that can replace these materials. The limitations of conventional packaging can be solved by developing new active materials with antimicrobial and antioxidant properties, based on cellulose, a natural biodegradable organic compound derived from renewable resources. In this study, new materials with antioxidant and antibacterial activity were obtained by combining a “green” functionalization approach (enzymatic activation) and surface modification using bioactive agents (essential clove oil and cold-pressed grape seed oil). Kraft paper was firstly activated with cellulase, followed by impregnation with the above-mentioned oil solutions, and then its properties were evaluated. The increased values of the O/C ratio for modified Kraft paper indicate an increased polarity due to the presence of phenolic groups. This resulted in an improved hydrophobicity, with the water contact angle increasing from 97° to over 110°. Following different interactions with the functional groups of vegetable oils, the modified Kraft paper exhibited distinct antioxidant and antibacterial properties. However, modified paper with clove essential oil showed higher antioxidant activity (due to the higher content of phenolic compounds), while modified paper with cold-pressed grape seed oil had better antimicrobial activity against Escherichia coli (−), Salmonella enteritidis (−), and Listeria monocytogenes (+) bacterial strains, and was more effective at reducing bacterial growth on fresh beef and fresh curd. The newly obtained bioactive paper provides an effective packaging material that can help control foodborne pathogens in food, thus extending its shelf life and safety. Full article

(This article belongs to the Special Issue Innovations in Active Food Packaging during the Pandemic and into the 'New Normal')

► Show Figures

Figure 1

17 pages, 2726 KiB

Open AccessArticle

Active Coatings Development Based on Chitosan/Polyvinyl Alcohol Polymeric Matrix Incorporated with Thymol Modified Activated Carbon Nanohybrids

by Constantinos E. Salmas, Areti Leontiou, Eleni Kollia, Konstantinos Zaharioudakis, Anna Kopsacheili, Learda Avdylaj, Stavros Georgopoulos, Vassilios K. Karabagias, Andreas Karydis-Messinis, George Kehayias, Charalampos Proestos and Aris E. Giannakas

Coatings 2023, 13(9), 1503; https://doi.org/10.3390/coatings13091503 - 25 Aug 2023

Cited by 1 | Viewed by 2646

Abstract

The food waste disposal to landfill practice contributes to the greenhouse problem due to the emission of gases such as methane into the atmosphere. Shelf life extension of food products and further valorization of food wastes such as the conversion to activated carbon are tested nowadays as alternative techniques. The development and use of biobased active coatings against food oxidation/bacterial deterioration is an environmentally friendly technique. In this study, a novel food active coating was successfully developed based on a chitosan (CS)/polyvinyl alcohol (PVOH) matrix activated with a nanohybrid of natural thymol (TO) adsorbed in activated carbon (AC) derived from spent coffee. The results have shown that, compared to the pure CS/PVOH polymeric matrix, the coating with 15 wt.% TO@AC nanohybrid concentration achieved a +23.5% Young’s modulus value, a +20.1% ultimate strength value, an increased barrier of +50.2% for water and +74.0% for oxygen, a +69.0% antioxidant activity, an increased antibacterial activity of +5.5% against Escherichia coli, a +17.8% against Salmonella enterica, a +42.5% against Staphylococcus aureus, and a +2.5% against Listeria monocytogenes. A visual evaluation of this coating showed a delay in fresh bananas’ enzymatic browning and a significant decrease in their weight loss. This indicates the potential extension of the fresh fruits’ shelf life. Full article

(This article belongs to the Special Issue Innovations in Active Food Packaging during the Pandemic and into the 'New Normal')

► Show Figures

Graphical abstract

17 pages, 2753 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Effect of Mucilage-Based Edible Coating Enriched with Oregano Essential Oil on Postharvest Quality and Sensorial Attributes of Fresh-Cut Loquat

by Giorgia Liguori, Giuseppe Greco, Francesco Gargano, Raimondo Gaglio, Luca Settanni and Paolo Inglese

Coatings 2023, 13(8), 1387; https://doi.org/10.3390/coatings13081387 - 07 Aug 2023

Cited by 3 | Viewed by 982

Abstract

Due to pulp browning, weight loss, firmness loss, and decay, loquat fruits, and even more minimally processed fruits have a very short post-harvest life. The aim of our study was to evaluate the effect of Opuntia ficus-indica mucilage-based edible coating enriched with oregano oil on postharvest quality, microbial growth, and sensorial attributes of fresh-cut cv Martorana loquat fruit during cold storage. Fresh-cut loquat fruits were dipped in the mucilage-based solution enriched with oregano essential oil (MO-EC) and in distilled water used as control (CTR). According to our results, the mucilage-based edible coating enriched with oregano oil significantly improved the postharvest life of minimally processed loquat fruits by preserving quality, nutraceutical value, and sensory aspects. MO-EC had a barrier effect on fresh-cut loquat fruit, reducing weight and firmness losses, inhibiting TSS, TA, ascorbic acid content decrease, and enhancing the antioxidant activity until the end of the cold storage period (11 days at 5 °C). Microbiological analysis revealed that coated loquat fruits were characterized by a cell density of spoilage microorganisms 1 Log cycle lower than control fruits. The mucilage-based coating enriched with OEO positively affects the visual appearance of fresh-cut loquat fruits, at the end of the cold storage period, MO-EC samples did indeed report visual ratings that were five times greater than CTR samples. Our research suggests that applying mucilage-based coating enriched with OEO improves peeled loquat fruit shelf-life and allows the producers to sell products that are usually considered unmarketable (fruit with epicarp with large spot areas) to the market. Full article

(This article belongs to the Special Issue Innovations in Active Food Packaging during the Pandemic and into the 'New Normal')

► Show Figures

Figure 1

14 pages, 5203 KiB

Open AccessArticle

Preparation and Performance Study of Poly(1,3-propanediol) Ester/PLLA Blended Membrane

by Dengbang Jiang, Xiushuang Song, Minna Ma, Huaying A, Jingmei Lu, Conglie Zi, Wan Zhao, Yaozhong Lan and Mingwei Yuan

Coatings 2023, 13(4), 703; https://doi.org/10.3390/coatings13040703 - 30 Mar 2023

Cited by 1 | Viewed by 1249

Abstract

Poly(1,3-propanediol palmitate)/L-polylactic acid (PO3G-PA/PLLA) composite films were prepared by solution casting. The two raw materials used to prepare the film are 100% renewable. The experimental results of the composite films show that the addition of PO3G–PA can significantly improve the toughness and crystallinity of PLLA while keeping the thermal stability of the film unchanged. When PO3G–PA was added to the film at concentrations of 0%, 5%, 10%, 15%, 20%, and 25%, the elongation at break of the film reached 37.5%, 68.8%, 118.9%, 226.8%, and 95.9%, respectively. The crystallinity of PLLA could reach 4.5%, 6.19%, 10.59%, 23.00%, 25.28%, and 16.62%, separately. The accelerated degradation experiments at 60 °C showed that adding different quantities of PO3G-PA under neutral conditions had a minimal effect on the rate of PLLA film degradation. The degradation rate of the PLLA membrane can be successfully modified by varying the concentration of PO3G–PA under acidic and alkaline conditions. Full article

(This article belongs to the Special Issue Innovations in Active Food Packaging during the Pandemic and into the 'New Normal')

► Show Figures

Figure 1

21 pages, 11873 KiB

Open AccessArticle

Extending High Fatty Foods Shelf-Life Protecting from Lipid Oxidation and Microbiological Contamination: An Approach Using Active Packaging with Pomegranate Extract

by Mariana A. Andrade, Pedro V. Rodrigues, Carolina Barros, Vasco Cruz, Ana Vera Machado, Cássia H. Barbosa, Anabela Coelho, Rosália Furtado, Cristina Belo Correia, Margarida Saraiva, Fernanda Vilarinho, Fernando Ramos and Ana Sanches Silva

Coatings 2023, 13(1), 93; https://doi.org/10.3390/coatings13010093 - 04 Jan 2023

Cited by 5 | Viewed by 3836

Abstract

The search for new forms to extend foodstuffs’ shelf-life through the use of natural compounds and extracts continues to grow among researchers and the industry. In this line of thought, the main objective of this work was to develop, characterize and evaluate the effectiveness of an active food packaging based on polylactic acid (PLA) and incorporated with natural extracts obtained from grape and/or pomegranate by-products. In vitro, antioxidant methods were applied to evaluate the antioxidant capacity of three extracts: wort extract, freeze-dried pomegranate peels extract (PPE-FD), and natural pomegranate peels (PPE-N). Punicalagin (A + B) and ellagic acid were determined in PPE-FD, PPE-N, and active films by UHPLC-DAD. New PLA-based active packaging with PPE-FD (PLA/3PPE) and pomegranate peels (PLA/3PP) were developed, and their chemical, mechanical, and barrier properties were evaluated. Moreover, the effectiveness of the new film was carried out through the study of lipid oxidation state and microbial contamination of two high-fat content foodstuffs, almonds and beef meat. PPE-FD presented high antioxidant capacity and high content in total phenolics and flavonoid compounds. The PLA/3PPE and PLA/3PP prevented the lipid oxidation of meat and presented antimicrobial activity against Staphylococcus aureus. The addition of the PPE-FD and the pomegranate peels to the PLA did not affect the morphology of the polymer. Although both PPE-FD and pomegranate peels presented punicalagin (A + B) and ellagic acid, only ellagic acid was identified and quantified in the active PLA. Active PLA films were not effective in delaying the lipid oxidation of almonds, but they showed to be significantly effective in delaying the lipid oxidation of beef meat and reducing the microbial growth in this food matrix over time. Full article

(This article belongs to the Special Issue Innovations in Active Food Packaging during the Pandemic and into the 'New Normal')

► Show Figures

Figure 1

15 pages, 1103 KiB

Open AccessArticle

Assessing Consumers’ Preference and Loyalty towards Biopolymer Films for Food Active Packaging

by Maria-Ioana Socaciu, Veronica Câmpian, Dan-Cristian Dabija, Melinda Fogarasi, Cristina Anamaria Semeniuc, Andersina Simina Podar and Dan Cristian Vodnar

Coatings 2022, 12(11), 1770; https://doi.org/10.3390/coatings12111770 - 19 Nov 2022

Cited by 7 | Viewed by 2159

Abstract

Contemporary society faces numerous food-related challenges: on the one hand, it is becoming increasingly difficult to ensure that people have access to fresh, nutritious, and safe food products around the world, while on the other hand, consumers from ‘low income’ countries are starving, while food products are sometimes discarded because it is difficult to prolong shelf-life. To overcome such challenges, edible active films, called biopolymer films, were developed as materials to cover or wrap food products to extend their shelf-life, as they can offer additional protection. Therefore, this article aims to study consumers’ preference and loyalty towards the innovative, active, green, and sustainable characteristics of biopolymer films for the active packaging of food products. A quantitative empirical investigation was carried out among consumers in an emerging market, pinpointing their behavior toward such a novel food packaging material. The conceptual model designed was assessed using structural equation modelling. The results show that consumers tend to accept and prefer biopolymer-film packaging, as it maintains the characteristics of the product and thus extends its shelf-life. The results also revealed consumers’ openness to eco-sustainable consumption and willingness to pay more for the benefits of this packaging. Full article

(This article belongs to the Special Issue Innovations in Active Food Packaging during the Pandemic and into the 'New Normal')

► Show Figures

Figure 1

16 pages, 1346 KiB

Open AccessArticle

Rheological Properties of Film-Forming Dispersions of Selected Biopolymers Used for Packaging Films or Food Coating

by Monika Janowicz, Iwona Sitkiewicz, Agnieszka Ciurzyńska and Sabina Galus

Coatings 2022, 12(11), 1704; https://doi.org/10.3390/coatings12111704 - 09 Nov 2022

Cited by 1 | Viewed by 1734

Abstract

Film-forming solutions based on four types of biopolymers were prepared and their rheological properties were determined. High methylated apple pectin and sodium alginate were used at the concentrations 1%, 1.5%, and 2%, whereas soy protein isolate and pork gelatin were obtained at 4%, 8%, and 12%. The parameters determining the production of the appropriate type of packaging film or edible coating are the setting time on the substrate, regardless of its type, and the gelation temperature, which were analyzed in the study by determination of flow curves and rheological parameters of prepared dispersions. The Newtonian model was used to describe the flow curves of the gelatin and sodium alginate solutions, while the Ostwald–de Waele model was used to describe the flow curves of the soy protein isolate and high methylated apple pectin solutions. The apparent viscosity of all solutions increased with increasing biopolymer concentrations, from 0.0042 to 0.0061 Pa·s and from 0.0187 to 0.0884 Pa·s for high-methylated apple pectin and sodium alginate, respectively; whereas, for a protein-based solution the viscosity increase was from 0.024 to 0.100 Pa·s and from 0.0018 to 0.0056 Pa·s for soy and gelatin, respectively. Modulus of elasticity curves appeared only at the highest concentrations, which means that the formation of the continuous structure of film or coating occurs by different mechanisms depending on the biopolymer type and its amount dispersed in aqueous solutions. Full article

(This article belongs to the Special Issue Innovations in Active Food Packaging during the Pandemic and into the 'New Normal')

► Show Figures

Figure 1

15 pages, 3058 KiB

Open AccessArticle

Synergistic Effect of Dipping in Aloe Vera Gel and Mixing with Chitosan or Calcium Chloride on the Activities of Antioxidant Enzymes and Cold Storage Potential of Peach (Prunus persica L.) Fruits

by M. S. Aboryia, Sherif Fathy El-Gioushy, Rokayya Sami, Huda Aljumayi, Amal Alyamani, A. Almasoudi and Mohamed S. Gawish

Coatings 2022, 12(4), 498; https://doi.org/10.3390/coatings12040498 - 07 Apr 2022

Cited by 8 | Viewed by 2467

Abstract

Peach is a climacteric fruit characterized by a rapid maturation, high respiration level, weight loss, breakdown of texture, and interior browning. Fast tempering of the fruit and subsequent mold expansion caused a negative impact on the marketing. This study was carried out to estimate the synergistic influence of coating with Aloe vera gel (AVG) at 15% or 30% mixed with chitosan (CH) at 1.5% as a kind of natural polymers or calcium chloride (CaCl₂) at 3% on physical and chemical features. We investigated the changes in antioxidant enzymes activities of peach fruits Prunus persica (L.) Metghamer Sultany. Fruits were kept at 3 ± 1 °C and relative humidity (RH) 85–90% for 36 days during two consecutive seasons (2020 and 2021). Results revealed that applying AVG at 30% blended with CH at 1.5% significantly impacted the storage period of peach fruits, reduced the ion leakage (IL), malondialdehyde (MDA), and lessened weight loss. The differences were significant compared to the other treatments and untreated fruits (control) that exhibited the higher values for IL, MDA, and weight loss in the 36th day. Moreover, fruit quality features such as firmness, total acidity (TA), total soluble solids (TSS), and skin color chroma (c*), hue angle (h) were also maintained. Furthermore, this combination was raised of phenolic content, antioxidant capacity (DPPH), antioxidant enzyme activity such as catalase (CAT), peroxidase (POD), and quench the generation of H₂O₂ and O₂•−. It could be concluded that dipping peach fruits in AVG at 30% blended with CH at 1.5% retained the biological features of peach fruit at considerable levels during cold storing. Thus, this effective mixture can be utilized to prolong the storage and marketing period of peach fruits. Nevertheless, a more in-depth analysis is required for this edible coating to be successfully commercialized in the peach fruit post-harvest industry. Full article

(This article belongs to the Special Issue Innovations in Active Food Packaging during the Pandemic and into the 'New Normal')

► Show Figures

Figure 1

15 pages, 3125 KiB

Open AccessArticle

Extraction and Characterization of Pectin from Jerusalem ArtiChoke Residue and Its Application in Blueberry Preservation

by Xiaotong Zhou, Liu Liu, Jianke Li, Lin Wang and Xueying Song

Coatings 2022, 12(3), 385; https://doi.org/10.3390/coatings12030385 - 15 Mar 2022

Cited by 8 | Viewed by 2828

Abstract

To prolong the storage period of blueberry and improve its shelf-life quality, an edible coating based on chitosan was developed, and different contents of pectin were added to the coating. In this study, Jerusalem artichoke residue was used as a source of pectin, which is a byproduct of the processing of inulin. The extracted pectin has a low cost and high quality, which is very suitable for the preservation of coating. The coating was prepared and the chemical properties of the coating were characterized by SEM, XRD, TG, and FTIR. The barrier properties of the coating were analyzed by thickness, water content, solubility, and water vapor permeability. The results showed that the pectin coating exhibited excellent performance in blueberry preservation. Following 16 days of storage, the decay and weight loss rates of blueberry treated with 0.2% pectin coating decreased by 33 and 22%, respectively. Moreover, the organic acid consumption of the coated blueberry slowed and the anthocyanins were better preserved. As a low-cost, safe, and efficient technology, the pectin chitosan composite coating has significant potential in the berries preservation industry. Full article

(This article belongs to the Special Issue Innovations in Active Food Packaging during the Pandemic and into the 'New Normal')

► Show Figures

Figure 1

18 pages, 3715 KiB

Open AccessArticle

Effects of Modified Atmosphere Packaging, Storage Temperature, and Absorbent Pads on the Quality of Fresh Cape Hake Fish Fillets

by Umezuruike Linus Opara, Tobi Fadiji, Oluwafemi James Caleb and Adebanji Olasupo Oluwole

Coatings 2022, 12(3), 310; https://doi.org/10.3390/coatings12030310 - 25 Feb 2022

Viewed by 2603

Abstract

This study investigated the effects of modified atmosphere packaging (MAP), storage temperature, and the use of absorbent pads (PAD) on the quality attributes of Cape hake (Merluccius capensis) fish fillets. Fresh Cape hake fillets were packaged under active-MA (40% CO₂ + 30% O₂ + 30% N₂) or passive-MA (0.039% CO₂ + 20.95% O₂ + 78% N₂), with and without PAD, and stored at 0 °C, 4 °C, and 8 °C (to mimic abuse temperature). The control fresh fillets were stored under passive-MAP without PAD at 0 °C, 4 °C, and 8 °C. Headspace O₂ gas composition continuously decreased below critical limits under passive-MAP, with an increase in storage temperature. Similarly, O₂ levels decreased under active-MAP but did not reach critical levels, with the lowest being 9.5% at 0 °C. The interaction of storage temperature and modified atmosphere had a significant effect on quality attributes of Cape hake fillets. Drip loss was higher in active-MAP packaged fillets without PAD (0.64%) than passive-MAP packaged fillets without PAD (0.27%). Drip loss was significantly reduced when using absorbent pads (p < 0.05). Firmness, color, and pH were better maintained under active-MAP at the lowest temperature of 0 °C. Firmness (work of shear) of active-MA packaged fillets on day 12 at 0 °C and 4 °C was 527 N/s and 506 N/s, respectively. Fillets packaged under active-MAP at 0 °C had longer shelf-life than control passive-MAP fillets. Full article

(This article belongs to the Special Issue Innovations in Active Food Packaging during the Pandemic and into the 'New Normal')

► Show Figures

Figure 1

Review

Jump to: Research

34 pages, 1399 KiB

Open AccessReview

Recent Developments in Edible Films and Coatings for Fruits and Vegetables

by Anuradhi Liyanapathiranage, Rohan S. Dassanayake, Ashoka Gamage, Rama Rao Karri, Asanga Manamperi, Philippe Evon, Yasasvi Jayakodi, Terrence Madhujith and Othmane Merah

Coatings 2023, 13(7), 1177; https://doi.org/10.3390/coatings13071177 - 30 Jun 2023

Cited by 11 | Viewed by 5447

Abstract

As a novel post-harvesting strategy, edible films and coatings for fruits and vegetables offer preservation measures to meet the growing needs of hunger and agricultural management. The functionality of edible films and coatings is distinctly the same. However, edible films and coatings differ in their processing and physicomechanical characteristics as they are designed to improve the shelf life, barrier, and nutritional properties of the food. With emerging concerns about sustainability, biomacromolecules have been widely considered in preparing edible films and coatings, which are Generally Recognized as Safe (GRAS) substances. Biopolymers, including polysaccharides, proteins, and lipids, are the main sources of preparing edible films and coatings. These biomacromolecules make stable colloidal dispersions that deliver processing convenience with various formulation, blending, casting, coating, and film-forming methods. Edible films and coating from biopolymers require improvements for their extended performance due to several structural and barrier limitations. Therefore, preparing blends and composites, incorporating target molecules to introduce different functionalities, and designing complex multilayers are among the many recent research approaches developed to overcome those limitations. These recent research approaches ensure enhanced food preservation and extended shelf life, essential requirements of food waste management, with or without minimal influence on the texture, flavor, and nutritional value of food and vegetables. This review focuses on the recent developments in edible films and coatings for fruits and vegetables. Furthermore, this review includes characteristics and functionalities, processing, structural and chemical significance, different sources and their performances, health effects, and recent trends related to edible films and coatings. Full article

(This article belongs to the Special Issue Innovations in Active Food Packaging during the Pandemic and into the 'New Normal')

► Show Figures

Figure 1

18 pages, 350 KiB

Open AccessReview

Application of Edible Film with Asian Plant Extracts as an Innovative Food Packaging: A Review

by Ianne Kong, Ivana Gelasia Lamudji, Kathleen Josephine Angkow, Rayyane Mazaya Syifa Insani, Muhammad Abdurrahman Mas and Liew Phing Pui

Coatings 2023, 13(2), 245; https://doi.org/10.3390/coatings13020245 - 20 Jan 2023

Cited by 5 | Viewed by 2617

Abstract

Asian plants (AP) have long been used as natural food preservatives in the food industry. Asian plant extracts (APE) and essential oils (EOs) with antioxidant and antimicrobial properties were incorporated into edible film (EF) for the inhibition of microbial growth in the food matrix. However, information on the utilization of these antibacterial EFs on the storage application of different local food products has not been thoroughly reviewed. Hence, this review gives an overview of the physicochemical, mechanical, antioxidant, and antibacterial properties of EF incorporated with AP and their storage application for the preservation of food products. For their applicability as food packaging, the potency of these EFs to be used as food packaging in preventing food spoilage or foodborne pathogens was also thoroughly reviewed. The addition of APE and EOs into the packaging matrix demonstrated the potential to prolong the storage of food products by preserving food quality (pH, colors, and lipid oxidation) and safety during storage, and the inhibition zones of some extracts against the pathogens demonstrated are weaker in comparison to the standard antibiotic drug used (WHO standards). In conclusion, the freshness of food products could be retained and lengthened by using EF with APE and Eos as active edible food packaging. However, additional research is required to significantly improve its antibacterial activity, producibility, and technical feasibility for long-term market use. Full article

(This article belongs to the Special Issue Innovations in Active Food Packaging during the Pandemic and into the 'New Normal')

► Show Figures

Graphical abstract

17 pages, 3539 KiB

Open AccessReview

Smart Food Packaging: An Umbrella Review of Scientific Publications

by Fatma Boukid

Coatings 2022, 12(12), 1949; https://doi.org/10.3390/coatings12121949 - 12 Dec 2022

Cited by 6 | Viewed by 2748

Abstract

The pivotal roles of smart packaging in the food industry are ensuring food quality and safety as well as providing consumers with important information about the food, allowing them to make more informed purchase/consumption decisions. The purpose of this study is to provide a holistic bibliometric analysis of smart food packaging. Bibliometric analysis collected 878 documents from the Scopus database. The annual trend revealed a three-phase growth, i.e., initial (1986–1999), development (2000–2016), and exponential (2017–2022). Since 2017, smart food packaging has attracted increasing research interest. From the keywords analysis, similar general topics of research were identified before and after the coronavirus outbreak (COVID-19). Remarkably, COVID-19 accelerated research and development toward finding sustainable and safe bio-based materials. However, most smart packaging materials are still not commercialized mainly due to the high cost of production and the absence of international standard regulations. Overall, academia is steps ahead in commercialization, where novel materials and mechanisms are tested for their efficiency and safety. The widespread of smart packaging relies on finding sustainable and safe solutions that are feasible at large scale and accepted by consumers. Full article

(This article belongs to the Special Issue Innovations in Active Food Packaging during the Pandemic and into the 'New Normal')

► Show Figures

Figure 1

22 pages, 1065 KiB

Open AccessReview

Nanocarriers for Sustainable Active Packaging: An Overview during and Post COVID-19

by Mihaela Stefana Pascuta and Dan Cristian Vodnar

Coatings 2022, 12(1), 102; https://doi.org/10.3390/coatings12010102 - 17 Jan 2022

Cited by 30 | Viewed by 4866 | Correction

Abstract

Lockdown has been installed due to the fast spread of COVID-19, and several challenges have occurred. Active packaging was considered a sustainable option for mitigating risks to food systems during COVID-19. Biopolymeric-based active packaging incorporating the release of active compounds with antimicrobial and antioxidant activity represents an innovative solution for increasing shelf life and maintaining food quality during transportation from producers to consumers. However, food packaging requires certain physical, chemical, and mechanical performances, which biopolymers such as proteins, polysaccharides, and lipids have not satisfied. In addition, active compounds have low stability and can easily burst when added directly into biopolymeric materials. Due to these drawbacks, encapsulation into lipid-based, polymeric-based, and nanoclay-based nanocarriers has currently captured increased interest. Nanocarriers can protect and control the release of active compounds and can enhance the performance of biopolymeric matrices. The aim of this manuscript is to provide an overview regarding the benefits of released active compound-loaded nanocarriers in developing sustainable biopolymeric-based active packaging with antimicrobial and antioxidant properties. Nanocarriers improve physical, chemical, and mechanical properties of the biopolymeric matrix and increase the bioactivity of released active compounds. Furthermore, challenges during the COVID-19 pandemic and a brief post-COVID-19 scenario were also mentioned. Full article

(This article belongs to the Special Issue Innovations in Active Food Packaging during the Pandemic and into the 'New Normal')

► Show Figures