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Functional Coatings for Food Packaging Applications
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Functional Coatings for Food Packaging Applications

A special issue of Coatings (ISSN 2079-6412).

Deadline for manuscript submissions: closed (20 September 2018) | Viewed by 229537

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Prof. Dr. Stefano Farris

E-Mail Website
Guest Editor
DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
Interests: food packaging; biopolymers; bionanocomposites; functional polymers
Special Issues, Collections and Topics in MDPI journals
Dr. Jari Vartiainen

E-Mail Website
Guest Editor
Senior Scientist, High performance fibre products, VTT Technical Research Centre of Finland Ltd., Espoo, Finland
Interests: biopolymers; films; coatings; active packaging; high barrier packaging; nanocellulose; plasma surface modification

Special Issue Information

Dear Colleagues,

The global packaging industry has steadily grown over the recent years, with sales mostly concentrated in Asia, North America, and Western Europe, which together accounted for approximately 80% of the total in value terms. According to recent studies, the segmentation of the market is forecasted to change by 2018, with emerging countries gaining a larger share of the market in North America and Western Europe. The food and beverage sector, in particular, accounts for a large share of global packaging production, with a potential demand growth rate of 3.4%, on average, to 2018. Several reasons drive this growth. Among others, growing urbanization, increased living standards, and personal disposable income in the developing regions play a main role.

The increasing demand for food and beverage packaging materials (especially oil-based plastics) poses serious concerns in terms of environmental impact. Over recent years, several strategies have been undertaken to face the threat associated with the large amount of non-biodegradable plastics dumped into landfills and seas. For example, biodegradable plastics from renewable resources have been considered to be the most promising alternative to plastics of fossil origin. However, high production costs, low performance and, not less important, ethical implications, still hinder the market penetration of bioplastics. Recyclability is similarly deemed as a valid approach for reducing the overall production of plastic packaging materials. However, technical limitations associated with the physicochemical properties of polymers, the economic disadvantages of recycling multi-layer structures and highly contaminated materials, inadequate recycling plants, and lack of incentives invest explain why the only efficient closed loop recycling process for plastics concerns PET bottles.

Of late, coating technology has been proposed as an additional strategy for accomplishing a more rational use of the materials used within the food packaging sector. According to the packaging optimization concept, the use of multifunctional thin layers would allow the replacement of multi-layer and heavy structures, thus reducing the upstream amount of packaging materials, while keeping (or even improving) the functional properties of the final package, so as to pursue the goal of overall shelf life extension. Concurrently, the increasing requirements among consumers for convenience, smaller package sizes, and for minimally processed, fresh, and healthy foods have imposed the necessity of designing highly sophisticated and engineered coatings. To this scope, new chemical pathways, new raw materials (e.g., biopolymers), and non-conventional deposition technologies have been used. Nanotechnology, in particular, paved the way for the development of new architectures and never before seen patterns that eventually yielded nanostructured and nanocomposite coatings with outstanding performances.

This Special Issue of Coatings on "Food and Beverage Packaging Coatings" is intended to cover original research articles as well as critical reviews and perspectives on all aspects related to recent advances in the design and development of coatings for the food and beverage packaging sector (e.g., gas barrier, water vapor barrier, antifog, UV-shield, sealing, and active coatings). Contributions on the potential impact of coatings on environmental issues (e.g., bio-based coating systems, water-based formulations, and recycling of coated materials) are particularly welcome.

Prof. Dr. Stefano Farris
Dr. Jari Vartiainen
Guest Editors

Manuscript Submission Information

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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

  • biopolymer coatings
  • environmental impact
  • functional barrier
  • multifunctional coatings
  • nanocomposite coatings
  • nanostructured coatings
  • oxygen barrier coatings
  • packaging optimization
  • shelf life extension
  • Food packaging materials
  • Barrier properties

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Published Papers (22 papers)

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12 pages, 1376 KiB  
Article
Chitosan-Based Coating Enriched with Hairy Fig (Ficus hirta Vahl.) Fruit Extract for “Newhall” Navel Orange Preservation
by Chuying Chen, Nan Cai, Jinyin Chen, Xuan Peng and Chunpeng Wan
Coatings 2018, 8(12), 445; https://doi.org/10.3390/coatings8120445 - 4 Dec 2018
Cited by 29 | Viewed by 4621
Abstract
A novel coating based on 1.5% chitosan (CH), enriched with or without hairy fig (Ficus hirta Vahl.) fruit extract (HFE), was applied to “Newhall” navel orange for improving the preservation effect. Changes in physicochemical indexes were analyzed over 120 days of cold [...] Read more.
A novel coating based on 1.5% chitosan (CH), enriched with or without hairy fig (Ficus hirta Vahl.) fruit extract (HFE), was applied to “Newhall” navel orange for improving the preservation effect. Changes in physicochemical indexes were analyzed over 120 days of cold storage. Uncoated fruit were used as the control. The CH-HFE coating, based on 1.5% CH enriched with HFE, exhibited the best preservation effect and showed the lowest decay rate (5.2%) and weight loss (5.16%). The CH-HFE coating could postpone the ripening and senescence of navel oranges, and maintain higher fruit quality by inhibiting respiration, decreasing the accumulation of malondialdehyde (MDA), and enhancing the activities of protective enzyme, including superoxide dismutase (SOD), peroxidase (POD), chitinase (CHI), and β-1,3-glucanase (GLU), which suggests that CH-HFE coating has the potential to improve the postharvest quality of “Newhall” navel orange and prolong the storage life. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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15 pages, 4370 KiB  
Article
A Novel Way of Adhering PET onto Protein (Wheat Gluten) Plastics to Impart Water Resistance
by Oisik Das, Thomas Aditya Loho, Antonio José Capezza, Ibrahim Lemrhari and Mikael S. Hedenqvist
Coatings 2018, 8(11), 388; https://doi.org/10.3390/coatings8110388 - 31 Oct 2018
Cited by 34 | Viewed by 4682
Abstract
This study presents an approach to protect wheat gluten (WG) plastic materials against water/moisture by adhering it with a polyethylene terephthalate (PET) film using a diamine (Jeffamine®) as a coupling agent and a compression molding operation. The laminations were applied using [...] Read more.
This study presents an approach to protect wheat gluten (WG) plastic materials against water/moisture by adhering it with a polyethylene terephthalate (PET) film using a diamine (Jeffamine®) as a coupling agent and a compression molding operation. The laminations were applied using two different methods, one where the diamine was mixed with the WG powder and ground together before compression molding the mixture into plates with PET films on both sides. In the other method, the PET was pressed to an already compression molded WG, which had the diamine brushed on the surface of the material. Infrared spectroscopy and nanoindentation data indicated that the diamine did act as a coupling agent to create strong adhesion between the WG and the PET film. Both methods, as expected, yielded highly improved water vapor barrier properties compared to the neat WG. Additionally, these samples remained dimensionally intact. Some unintended side effects associated with the diamine can be alleviated through future optimization studies. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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18 pages, 2591 KiB  
Article
Elaboration and Characterization of Active Apple Starch Films Incorporated with Ellagic Acid
by Juan Manuel Tirado-Gallegos, Paul Baruk Zamudio-Flores, José de Jesús Ornelas-Paz, Claudio Rios-Velasco, Guadalupe Isela Olivas Orozco, Miguel Espino-Díaz, Ramiro Baeza-Jiménez, José Juan Buenrostro-Figueroa, Miguel Angel Aguilar-González, Daniel Lardizábal-Gutiérrez, María Hernández-González, Francisco Hernández-Centeno and Haydee Yajaira López-De la Peña
Coatings 2018, 8(11), 384; https://doi.org/10.3390/coatings8110384 - 27 Oct 2018
Cited by 13 | Viewed by 4210
Abstract
Apple starch films were obtained from apples harvested at 60, 70, 80 and 90 days after full bloom (DAFB). Mechanical properties and water vapor permeability (WVP) were evaluated. The apple starch films at 70 DAFB presented higher values in the variables of tensile [...] Read more.
Apple starch films were obtained from apples harvested at 60, 70, 80 and 90 days after full bloom (DAFB). Mechanical properties and water vapor permeability (WVP) were evaluated. The apple starch films at 70 DAFB presented higher values in the variables of tensile strength (8.12 MPa), elastic modulus (3.10 MPa) and lower values of water vapor permeability (6.77 × 10−11 g m−1 s−1 Pa−1) than apple starch films from apples harvested at 60, 80 and 90 DAFB. Therefore, these films were chosen to continue the study incorporating ellagic acid (EA). The EA was added at three concentrations [0.02% (FILM-EA0.02%), 0.05% (FILM-EA0.05%) and 0.1% (FILM-EA0.1%) w/w] and compared with the apple starch films without EA (FILM-Control). The films were characterized by their physicochemical, optical, morphological and mechanical properties. Their thermal stability and antioxidant capacity were also evaluated. The FILM-Control and FILM-EA0.02% showed a uniform surface, while FILM-EA0.05% and FILM-EA0.1% showed a rough surface and insoluble EA particles. Compared to FILM-Control, EA modified the values of tensile strength, elasticity modulus and elongation at break. The antioxidant capacity increased as EA concentration did. EA incorporation allowed obtaining films with higher antioxidant capacity, capable of blocking UV light with better mechanical properties than film without EA. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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13 pages, 6382 KiB  
Article
Superhydrophobic Bio-Coating Made by Co-Continuous Electrospinning and Electrospraying on Polyethylene Terephthalate Films Proposed as Easy Emptying Transparent Food Packaging
by Maria Pardo-Figuerez, Alex López-Córdoba, Sergio Torres-Giner and José M. Lagaron
Coatings 2018, 8(10), 364; https://doi.org/10.3390/coatings8100364 - 16 Oct 2018
Cited by 29 | Viewed by 5649
Abstract
Interest in coated films with micro/nanofeatures has grown rapidly in recent years due to their enhanced functional performance and better durability under demanding contact conditions or aggressive environments. In the current work, it is reported a one-step co-continuous bilayer coating process to generate [...] Read more.
Interest in coated films with micro/nanofeatures has grown rapidly in recent years due to their enhanced functional performance and better durability under demanding contact conditions or aggressive environments. In the current work, it is reported a one-step co-continuous bilayer coating process to generate a multilayer film that rendered superhydrophobicity to a polyethylene terephthalate (PET) substrate. A continuous coating based on ultrathin polylactide (PLA) fibers was deposited onto PET films by means of electrospinning, which increased the water contact angle of the substrate. Sequentially, nanostructured silica (SiO2) microparticles were electrosprayed onto the coated PET/PLA films to achieve superhydrophobic behavior. This multilayer was then treated at different annealing temperatures, that is, 150 °C, 160 °C, and 170 °C, in order to create interlayers’ adhesion to each other and to the substrate. It was found that co-continuous deposition of PLA fibers and nanostructured SiO2 microparticles onto PET films constituted a useful strategy to increase the surface hydrophobicity of the PET substrate, achieving an optimal apparent water contact angle of 170° and a sliding angle of 6°. Unfortunately, a reduction in background transparency was observed compared to the uncoated PET film, especially after electrospraying of the SiO2 microparticles but the films were seen to have a good contact transparency. The materials developed show significant potential in easy emptying transparent food packaging applications. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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14 pages, 1578 KiB  
Article
Photoactivated Self-Sanitizing Chlorophyllin-Containing Coatings to Prevent Microbial Contamination in Packaged Food
by Gracia López-Carballo, Pilar Hernández-Muñoz and Rafael Gavara
Coatings 2018, 8(9), 328; https://doi.org/10.3390/coatings8090328 - 19 Sep 2018
Cited by 16 | Viewed by 4890
Abstract
Chlorophyllins are semi-synthetic porphyrins obtained from chlorophyll that—when exposed to visible light—generate radical oxygen substances with antimicrobial activity. In this work, chlorophyllins incorporated with polyethylene (PE), polyvinyl alcohol (PVOH), (hydroxypropyl)methyl cellulose (HPMC), and gelatin (G) were formulated for application as coatings in packages [...] Read more.
Chlorophyllins are semi-synthetic porphyrins obtained from chlorophyll that—when exposed to visible light—generate radical oxygen substances with antimicrobial activity. In this work, chlorophyllins incorporated with polyethylene (PE), polyvinyl alcohol (PVOH), (hydroxypropyl)methyl cellulose (HPMC), and gelatin (G) were formulated for application as coatings in packages providing antimicrobial activity after photoactivation. First, the antimicrobial properties of two porphyrins (sodium magnesium chlorophyllin, E-140, and sodium copper chlorophyllin, E-141) were analyzed against L. monocytogenes and Escherichia coli. The results indicated that E-140 was more active than E-141 and that chlorophyllins were more effective against Gram-positive bacteria. In addition, both chlorophyllins were more efficient when irradiated with halogen lamps than with LEDs, and they were inactive in dark conditions. Then, coatings on polyethylene terephthalate (PET) film were prepared, and their effect against the test bacteria was similar to that shown previously with pure chlorophyllins, i.e., greater activity in films containing E-140. Among the coating matrices, those based on PE presented the least effect (1 log reduction), whereas PVOH, HPMC, and G were lethal (7 log reduction). The self-sanitizing effect of these coatings was also analyzed by contaminating the surface of the coatings and irradiating them through the PET surface, which showed high efficiency, although the activity of the coatings was limited to L. monocytogenes. Finally, coated films were applied as separators of bologna slices. After irradiation, all the films showed count reductions of L. monocytogenes and the usual microbial load; the gelatin coating was the most effective, with an average of 3 log reduction. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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14 pages, 3514 KiB  
Article
Effect of an Edible Coating Based on Chitosan and Oxidized Starch on Shelf Life of Carica papaya L., and Its Physicochemical and Antimicrobial Properties
by Monserrat Escamilla-García, María J. Rodríguez-Hernández, Hilda M. Hernández-Hernández, Luis F. Delgado-Sánchez, Blanca E. García-Almendárez, Aldo Amaro-Reyes and Carlos Regalado-González
Coatings 2018, 8(9), 318; https://doi.org/10.3390/coatings8090318 - 7 Sep 2018
Cited by 43 | Viewed by 8859
Abstract
Papaya production plays an important economic role in Mexico’s economy. After harvest, it continues to ripen, leading to softening, skin color changes, development of strong aroma, and microbial spoilage. The objective of this work was to apply an active coating of chitosan–starch to [...] Read more.
Papaya production plays an important economic role in Mexico’s economy. After harvest, it continues to ripen, leading to softening, skin color changes, development of strong aroma, and microbial spoilage. The objective of this work was to apply an active coating of chitosan–starch to increase papaya shelf life and to evaluate physicochemical and antimicrobial properties of the coating. Papaya surfaces were coated with a chitosan-oxidized starch (1:3 w/w) solution and stored at room temperature (25 ± 1 °C) for 15 days. Variables measured were color, titratable acidity, vitamin C, pH, soluble solids, volatile compounds by gas chromatography, texture, homogeneity by image analysis, and coating antimicrobial activity. At the end of the storage time, there were no significant differences (p > 0.05) between coated and uncoated papayas for pH (4.3 ± 0.2), titratable acidity (0.12% ± 0.01% citric acid), and soluble solids (12 ± 0.2 °Bx). Papaya firmness decreased to 10 N for coated and 0.5 N for uncoated papayas. Volatile compounds identified in uncoated papaya (acetic acid, butyric acid, ethyl acetate, ethyl butanoate) are related to fermentation. Total microbial population of coated papaya decreased after 15 days, whereas population of uncoated papaya increased. This active coating permitted longer shelf life of papaya than that of the uncoated fruit. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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11 pages, 2071 KiB  
Article
Effects of Chitosan Coating Structure and Changes during Storage on Their Egg Preservation Performance
by Dan Xu, Jing Wang, Dan Ren and Xiyu Wu
Coatings 2018, 8(9), 317; https://doi.org/10.3390/coatings8090317 - 7 Sep 2018
Cited by 28 | Viewed by 7014
Abstract
To explore the influences of chitosan coating structure and structure changes during storage on egg preservation, eggs coated by chitosan solution for single time (CS1), two times (CS2), and three times (CS3) were prepared separately and stored with untreated eggs (CK1), eggs washed [...] Read more.
To explore the influences of chitosan coating structure and structure changes during storage on egg preservation, eggs coated by chitosan solution for single time (CS1), two times (CS2), and three times (CS3) were prepared separately and stored with untreated eggs (CK1), eggs washed by water (CK2) and eggs treated by acetic acid solution (CK3) at 25 °C, 80% RH. The weight loss, Haugh unit, yolk index, albumen pH, eggshell morphologies and infrared (FTIR—Fourier Transform Infrared) spectra of all the samples were monitored. CS2 and CS3 presented the lowest weight loss, highest Haugh unit and yolk index, stabilized pH, and the highest thickness of chitosan coating layers (>2 μm) among all the groups, which extended egg shelf life for 20 days longer compared to CK1 and CK2. CS1 with very thin chitosan coating showed similar egg qualities with CK3, which are second only to CS2 and CS3. Furthermore, destructions were found on chitosan coatings during storage as revealed by the eggshell morphologies and FTIR spectra, which caused the quality deterioration of eggs. The results demonstrated that eggs with the thickest coating showed the best qualities during storage, while destructions on coating layers led to the quality drop of eggs. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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15 pages, 2977 KiB  
Article
Alginate and Chitosan as a Functional Barrier for Paper-Based Packaging Materials
by Samir Kopacic, Andrea Walzl, Armin Zankel, Erich Leitner and Wolfgang Bauer
Coatings 2018, 8(7), 235; https://doi.org/10.3390/coatings8070235 - 3 Jul 2018
Cited by 97 | Viewed by 12336
Abstract
Paper-based food packaging materials are widely used, renewable, and biodegradable. Because of its porous structure, paper has poor or no barrier performance against grease, water vapor, water, and volatile organic compounds. Moreover, recycled paperboard can be a source of organic residuals that are [...] Read more.
Paper-based food packaging materials are widely used, renewable, and biodegradable. Because of its porous structure, paper has poor or no barrier performance against grease, water vapor, water, and volatile organic compounds. Moreover, recycled paperboard can be a source of organic residuals that are able to migrate into packed food. Two different types of paperboard produced from primary and secondary cellulosic fibers were coated using renewable materials, such as alginate and chitosan, and comprehensive barrier measurements showed multifunctional barrier properties of these two biomaterials. Both paper substrates were successfully coated using a draw-down coater, and the measured air permeability of the coated samples was 0 mL·min−1. Grease resistance was improved, while it was possible to reduce water vapor transmission, the migration of mineral oil saturated hydrocarbons and mineral oil aromatic hydrocarbons (MOSH/MOAH), and the permeation of volatile compounds for both paper substrates when compared with uncoated substrates. Wettability and water absorptiveness of chitosan- and alginate-coated papers were found to be substrate-dependent properties, and could be significantly affected by bio-based coatings. In summary, industrially produced paperboard was upgraded by coating it with the naturally biodegradable biopolymers, alginate and chitosan, thus achieving extraordinary barrier performance for various applications within the packaging industry. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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18 pages, 33990 KiB  
Article
Raman Microscopy for Classification and Chemical Surface Mapping of Barrier Coatings on Paper with Oil-Filled Organic Nanoparticles
by Pieter Samyn
Coatings 2018, 8(5), 154; https://doi.org/10.3390/coatings8050154 - 24 Apr 2018
Viewed by 5309
Abstract
The creation of functional papers requires a specific deposition of chemical moieties at the surface. In particular, water-repellent barrier coatings can be formed by the deposition of (poly(styrene-co-maleimide) nanoparticles filled with different vegetable oils. The analysis of coated paper surfaces by dispersive Raman [...] Read more.
The creation of functional papers requires a specific deposition of chemical moieties at the surface. In particular, water-repellent barrier coatings can be formed by the deposition of (poly(styrene-co-maleimide) nanoparticles filled with different vegetable oils. The analysis of coated paper surfaces by dispersive Raman spectroscopy allows for statistical classification of different coating types and chemical mapping of the lateral surface distribution of the coating components. The Raman spectra were used to quantify the amount of free oil and imide content. The partial least squares model with three principal components (PC) could differentiate between the type of oil (degree of saturation in PC-1), coating thickness (cellulose bands of paper substrate in PC-2), and organic coating phase (styrene, imide in PC-3). The chemical surface maps with average intensities indicate coating inhomogeneities for thin coatings located near the organic coating components, while the presence of free oil acts as a natural binder in between the organic phase and provides a more homogeneous coating. Depending on the type of oil, a higher amount of free oil coincides with lower imide content at the surface. The surface coverage of polyunsaturated oils overlaps relatively well with the areas of organic coating components, as the oil is largely encapsulated. The surface coverage for mono- and unsaturated oils is rather complementary to the organic phase as there are larger amounts of free oil. The latter is confirmed by single wavenumber maps and image processing constructing composite chemical surface maps. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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19 pages, 19683 KiB  
Article
Efficiently Extracted Cellulose Nanocrystals and Starch Nanoparticles and Techno-Functional Properties of Films Made Thereof
by Christoph Metzger, Solange Sanahuja, Lisa Behrends, Sven Sängerlaub, Martina Lindner and Heiko Briesen
Coatings 2018, 8(4), 142; https://doi.org/10.3390/coatings8040142 - 14 Apr 2018
Cited by 13 | Viewed by 8138
Abstract
Cellulose nanocrystals (CNC) and starch nanoparticles (SNP) have remarkable physical and mechanical characteristics. These properties particularly facilitate their application as high-performance components of bio-based packaging films as alternatives to fossil-based counterparts. This study demonstrates a time-efficient and resource-saving extraction process of CNC and [...] Read more.
Cellulose nanocrystals (CNC) and starch nanoparticles (SNP) have remarkable physical and mechanical characteristics. These properties particularly facilitate their application as high-performance components of bio-based packaging films as alternatives to fossil-based counterparts. This study demonstrates a time-efficient and resource-saving extraction process of CNC and SNP by sulfuric acid hydrolysis and neutralization. The yields of the hydrolyzed products were 41.4% (CNC) and 32.2% (SNP) after hydrolysis times of 3 h and 120 h, respectively. The nanoparticle dispersions were wet-coated onto poly(lactic acid) (PLA) and paper substrates and were incorporated into starch films. No purification or functionalization of the nanoparticles was performed prior to their application. Techno-functional properties such as the permeability of oxygen and water vapor were determined. The oxygen permeability of 5–9 cm3 (STP) 100 µm m−2 d−1 bar−1 at 50% relative humidity and 23 °C on PLA makes the coatings suitable as oxygen barriers. The method used for the extraction of CNC and SNP contributes to the economic production of these nanomaterials. Further improvements, e.g., lower ion concentration and narrower particle size distribution, to achieve reproducible techno-functional properties are tangible. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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4066 KiB  
Article
Effective Postharvest Preservation of Kiwifruit and Romaine Lettuce with a Chitosan Hydrochloride Coating
by Elena Fortunati, Geremia Giovanale, Francesca Luzi, Angelo Mazzaglia, Josè Maria Kenny, Luigi Torre and Giorgio Mariano Balestra
Coatings 2017, 7(11), 196; https://doi.org/10.3390/coatings7110196 - 11 Nov 2017
Cited by 31 | Viewed by 8272
Abstract
Kiwifruits and romaine lettuce, among the most horticulturally-consumed fresh products, were selected to investigate how to reduce damage and losses before commercialization. The film-forming properties, physico-chemical, and morphological characteristics, as well as the antimicrobial response against Botrytis cinerea and Pectobacterium carotovorum subsp. carotovorum [...] Read more.
Kiwifruits and romaine lettuce, among the most horticulturally-consumed fresh products, were selected to investigate how to reduce damage and losses before commercialization. The film-forming properties, physico-chemical, and morphological characteristics, as well as the antimicrobial response against Botrytis cinerea and Pectobacterium carotovorum subsp. carotovorum of chitosan hydrochloride (CH)-based coatings were investigated. The results underlined the film-forming capability of this CH that maintained its physico-chemical characteristics also after dissolution in water. Morphological investigations by FESEM (Field Emission Scanning Electron Microscopy) underlined a well-distributed and homogeneous thin coating (less than 3–5 μm) on the lettuce leaves that do not negatively affect the food product functionality, guaranteeing the normal breathing of the food. FESEM images also highlighted the good distribution of CH coating on kiwifruit peels. The in vitro antimicrobial assays showed that both the mycelial growth of Botrytis cinerea and the bacterial growth of Pectobacterium carotovorum subsp. carotovorum were totally inhibited by the presence of CH, whereas in vivo antimicrobial properties were proved for 5–7 days on lettuce and until to 20–25 days on kiwifruits, demonstrating that the proposed coating is able to contrast gray mold frequently caused by the two selected plant pathogens during postharvest phases of fruit or vegetable products. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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5205 KiB  
Article
Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging
by Yaowen Liu, Shuyao Wang, Wenting Lan and Wen Qin
Coatings 2017, 7(8), 109; https://doi.org/10.3390/coatings7080109 - 25 Jul 2017
Cited by 78 | Viewed by 10132
Abstract
Strawberry packaging based on four different chitosan–poly(vinylalcohol) blend films with chitosan contents of 0 wt %, 20 wt %, 25 wt %, and 30 wt % was tested. The samples were stored at 18 ± 2 °C and 60% ± 5% relative humidity [...] Read more.
Strawberry packaging based on four different chitosan–poly(vinylalcohol) blend films with chitosan contents of 0 wt %, 20 wt %, 25 wt %, and 30 wt % was tested. The samples were stored at 18 ± 2 °C and 60% ± 5% relative humidity for six days. Strawberry quality was evaluated during and after storage. Strawberries packaged using these films showed significant differences in weight loss and firmness, decay percentage, titratable acidity, total soluble solids, and ascorbic acid content when compared to non-packaged strawberries. The 25 wt % bilayer film showed the best performance in terms of delaying changes in strawberries. The findings suggest that these 25 wt % chitosan films can used to extend strawberry shelf lives while maintaining quality levels. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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1432 KiB  
Article
Technological Strategies to Preserve Burrata Cheese Quality
by Cristina Costa, Annalisa Lucera, Amalia Conte, Angelo Vittorio Zambrini and Matteo Alessandro Del Nobile
Coatings 2017, 7(7), 97; https://doi.org/10.3390/coatings7070097 - 9 Jul 2017
Cited by 6 | Viewed by 5420
Abstract
Burrata cheese is a very perishable product due to microbial proliferation and undesirable sensory changes. In this work, a step-by-step optimization approach was used to design proper processing and packaging conditions for burrata in brine. In particular, four different steps were carried out [...] Read more.
Burrata cheese is a very perishable product due to microbial proliferation and undesirable sensory changes. In this work, a step-by-step optimization approach was used to design proper processing and packaging conditions for burrata in brine. In particular, four different steps were carried out to extend its shelf life. Different headspace gas compositions (MAP-1 30:70 CO2:N2; MAP-2 50:50 CO2:N2 and MAP-3 65:35 CO2:N2) were firstly tested. To further promote product preservation, a coating was also optimized. Then, antimicrobial compounds in the filling of the burrata cheese (lysozyme and Na2-EDTA) and later in the coating (enzymatic complex and silver nanoparticles) were analyzed. To evaluate the quality of the samples, in each step headspace gas composition, microbial population, and pH and sensory attributes were monitored during storage at 8 ± 1 °C. The results highlight that the antimicrobial compounds in the stracciatella, coating with silver nanoparticles, and packaging under MAP-3 represent effective conditions to guarantee product preservation, moving burrata shelf life from three days (control sample) to ten days. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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496 KiB  
Article
Antimicrobial Performance of Two Different Packaging Materials on the Microbiological Quality of Fresh Salmon
by Manuela Rollini, Tim Nielsen, Alida Musatti, Sara Limbo, Luciano Piergiovanni, Pilar Hernandez Munoz and Rafael Gavara
Coatings 2016, 6(1), 6; https://doi.org/10.3390/coatings6010006 - 27 Jan 2016
Cited by 25 | Viewed by 8165
Abstract
In the present research the antimicrobial activity of two active packaging materials on the spoilage microbiota of fresh salmon fillets was tested. A PET-coated film (PET: Polyethylene Terephthalate) containing lysozyme and lactoferrin was tested in parallel with a carvacrol-coextruded multilayer film. Salmon fillet [...] Read more.
In the present research the antimicrobial activity of two active packaging materials on the spoilage microbiota of fresh salmon fillets was tested. A PET-coated film (PET: Polyethylene Terephthalate) containing lysozyme and lactoferrin was tested in parallel with a carvacrol-coextruded multilayer film. Salmon fillet samples were stored up to four days at 0 and 5 °C, comparatively. The carvacrol multilayer film was found effective in preventing mesophiles and psychrotrophs at shorter storage time and at lower temperature (4.0 compared to 5.0 log CFU/g in the control sample—CFU: Colony Forming Units). Lysozyme/lactoferrin-coated PET was instead efficient in decreasing H2S-producing bacteria at longer storage time and higher temperature (2.7 instead of 4.7 log CFU/g in the control sample). Even if is not intended as a way to “clean” a contaminated food product, an active package solution can indeed contribute to reducing the microbial population in food items, thus lowering the risk of food-related diseases. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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5346 KiB  
Article
Development of Antibacterial Composite Films Based on Isotactic Polypropylene and Coated ZnO Particles for Active Food Packaging
by Clara Silvestre, Donatella Duraccio, Antonella Marra, Valentina Strongone and Sossio Cimmino
Coatings 2016, 6(1), 4; https://doi.org/10.3390/coatings6010004 - 22 Jan 2016
Cited by 30 | Viewed by 8169
Abstract
This study was aimed at developing new films based on isotactic polypropylene (iPP) for food packaging applications using zinc oxide (ZnO) with submicron dimension particles obtained by spray pyrolysis. To improve compatibility with iPP, the ZnO particles were coated with stearic acid (ZnOc). [...] Read more.
This study was aimed at developing new films based on isotactic polypropylene (iPP) for food packaging applications using zinc oxide (ZnO) with submicron dimension particles obtained by spray pyrolysis. To improve compatibility with iPP, the ZnO particles were coated with stearic acid (ZnOc). Composites based on iPP with 2 wt % and 5 wt % of ZnOc were prepared in a twin-screw extruder and then filmed by a calender. The effect of ZnOc on the properties of iPP were assessed and compared with those obtained in previous study on iPP/ZnO and iPP/iPPgMA/ZnO. For all composites, a homogeneous distribution and dispersion of ZnOc was obtained indicating that the coating with stearic acid of the ZnO particles reduces the surface polarity mismatch between iPP and ZnO. The iPP/ZnOc composite films have relevant antibacterial properties with respect to E. coli, higher thermal stability and improved mechanical and impact properties than the pure polymer and the composites iPP/ZnO and iPP/iPPgMA/ZnO. This study demonstrated that iPP/ZnOc films are suitable materials for potential application in the active packaging field. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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Review

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820 KiB  
Review
Gelatin-Based Films and Coatings for Food Packaging Applications
by Marina Ramos, Arantzazu Valdés, Ana Beltrán and María Carmen Garrigós
Coatings 2016, 6(4), 41; https://doi.org/10.3390/coatings6040041 - 28 Sep 2016
Cited by 255 | Viewed by 33237
Abstract
This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is [...] Read more.
This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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1300 KiB  
Review
Recent Progress in Gas Barrier Thin Film Coatings on PET Bottles in Food and Beverage Applications
by Masaki Nakaya, Akira Uedono and Atsushi Hotta
Coatings 2015, 5(4), 987-1001; https://doi.org/10.3390/coatings5040987 - 8 Dec 2015
Cited by 46 | Viewed by 12508
Abstract
This article presents a short history and the recent advancement of the development of chemical vapor deposition technologies to form thin film gas barrier coatings on PET bottles and other plastic containers in food and beverage containers. Among different gas barrier enhancement technologies, [...] Read more.
This article presents a short history and the recent advancement of the development of chemical vapor deposition technologies to form thin film gas barrier coatings on PET bottles and other plastic containers in food and beverage containers. Among different gas barrier enhancement technologies, coating can show unique performance where relatively high gas barrier enhancement is possible to various gas permeants. In this article, technologically common and different points of the current thin film coating methods in this field are summarized. This article also refers to recent market situations and technological challenges in the Japanese market. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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265 KiB  
Review
Antifungal Edible Coatings for Fresh Citrus Fruit: A Review
by Lluís Palou, Silvia A. Valencia-Chamorro and María B. Pérez-Gago
Coatings 2015, 5(4), 962-986; https://doi.org/10.3390/coatings5040962 - 4 Dec 2015
Cited by 142 | Viewed by 23208
Abstract
According to their origin, major postharvest losses of citrus fruit are caused by weight loss, fungal diseases, physiological disorders, and quarantine pests. Cold storage and postharvest treatments with conventional chemical fungicides, synthetic waxes, or combinations of them are commonly used to minimize postharvest [...] Read more.
According to their origin, major postharvest losses of citrus fruit are caused by weight loss, fungal diseases, physiological disorders, and quarantine pests. Cold storage and postharvest treatments with conventional chemical fungicides, synthetic waxes, or combinations of them are commonly used to minimize postharvest losses. However, the repeated application of these treatments has led to important problems such as health and environmental issues associated with fungicide residues or waxes containing ammoniacal compounds, or the proliferation of resistant pathogenic fungal strains. There is, therefore, an increasing need to find non-polluting alternatives to be used as part of integrated disease management (IDM) programs for preservation of fresh citrus fruit. Among them, the development of novel natural edible films and coatings with antimicrobial properties is a technological challenge for the industry and a very active research field worldwide. Chitosan and other edible coatings formulated by adding antifungal agents to composite emulsions based on polysaccharides or proteins and lipids are reviewed in this article. The most important antifungal ingredients are selected for their ability to control major citrus postharvest diseases like green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, and include low-toxicity or natural chemicals such as food additives, generally recognized as safe (GRAS) compounds, plant extracts, or essential oils, and biological control agents such as some antagonistic strains of yeasts or bacteria. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
780 KiB  
Review
Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables
by Maria Rosaria Corbo, Daniela Campaniello, Barbara Speranza, Antonio Bevilacqua and Milena Sinigaglia
Coatings 2015, 5(4), 931-961; https://doi.org/10.3390/coatings5040931 - 26 Nov 2015
Cited by 33 | Viewed by 10390
Abstract
The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas [...] Read more.
The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-conventional approaches able to preserve the quality of this kind of product, with a special focus on some new ways, as follows: (1) use of edible or antimicrobial-containing coatings (e.g., chitosan-based coatings) on fruits or vegetables; (2) alternative modified atmospheres (e.g., high O2-modified atmosphere packaging (MAP)) or the use of essential oils in the headspace; (3) conditioning solutions with antimicrobials or natural compounds for fruit salad; and (4) biopreservation and use of a probiotic coating. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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293 KiB  
Review
Natural Pectin Polysaccharides as Edible Coatings
by Arantzazu Valdés, Nuria Burgos, Alfonso Jiménez and María Carmen Garrigós
Coatings 2015, 5(4), 865-886; https://doi.org/10.3390/coatings5040865 - 16 Nov 2015
Cited by 171 | Viewed by 19797
Abstract
The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area [...] Read more.
The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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Graphical abstract

476 KiB  
Review
Active Packaging Coatings
by Luis J. Bastarrachea, Dana E. Wong, Maxine J. Roman, Zhuangsheng Lin and Julie M. Goddard
Coatings 2015, 5(4), 771-791; https://doi.org/10.3390/coatings5040771 - 6 Nov 2015
Cited by 129 | Viewed by 17770 | Correction
Abstract
Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by [...] Read more.
Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. The latter option offers the advantage of preserving the packaging materials’ bulk properties nearly intact. Herein, different coating technologies like embedding for controlled release, immobilization, layer-by-layer deposition, and photografting are explained and their potential application for active food packaging is explored and discussed. Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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Other

Jump to: Research, Review

139 KiB  
Correction
Correction: Bastarrachea, L.J., et al. Active Packaging Coatings. Coatings 2015, 5, 771–791
by Luis J. Bastarrachea, Dana E. Wong, Maxine J. Roman, Zhuangsheng Lin and Julie M. Goddard
Coatings 2016, 6(2), 23; https://doi.org/10.3390/coatings6020023 - 8 Jun 2016
Cited by 2 | Viewed by 4217
Abstract
The authors wish to make the following correction to this paper [1]:[...] Full article
(This article belongs to the Special Issue Functional Coatings for Food Packaging Applications)
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