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Advanced Bio-Based Smart Materials for Food Packaging: Applications, Safety, and...
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Advanced Bio-Based Smart Materials for Food Packaging: Applications, Safety, and Sustainability

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: closed (31 March 2025) | Viewed by 4927

Special Issue Editor

Dr. Ioannis Konstantinos Karabagias

E-Mail Website
Guest Editor
Department of Food Science and Technology, School of Agricultural Sciences, University of Patras, G. Seferi 2, 30100 Agrinio, Greece
Interests: food chemistry; food analysis; food authentication; food packaging; fermented foods; natural antioxidants
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Given the increased challenges we presently face in terms of food safety, food security, and the handling of food waste, along with rapid environmental climate change, there is a great need for the development of smart approaches regarding the wholesomeness of food products: From production to packaging and distribution, substituting, among other things, the conventional plastics used in food packaging materials, which have raised so many concerns pertaining to environmental pollution and consumer health in recent years.

Sophisticated technologies and materials science have introduced some “smart” functions to food packaging, which include advanced packaging materials with improved properties and sensors that can monitor food quality during storage. In this context, smart packaging has recently been applied that increases the shelf life of foods, including time–temperature indicators, modified atmosphere packaging sensors for CO2 and O2 monitoring, total volatile base nitrogen sensors to detect food decay, fruit ripeness indicators, pathogen sensors, and protocols for food tracking and authentication. 

This Special Issue aims then to cover the most recent and advanced bio-based smart materials for food packaging, including their application, safety issues, and sustainability.

I look forward to receiving your contributions.

Dr. Ioannis Konstantinos Karabagias
Guest Editor

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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • bio-based smart food packaging
  • antimicrobial materials
  • food packaging sensors
  • active films and coatings
  • film surface active components
  • conventional vs. smart food packaging
  • food tracking and packaging authentication
  • migrating chemical substances
  • safety and sustainability of biodegradable packaging materials

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Published Papers (5 papers)

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Research

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22 pages, 25906 KiB  
Article
Preparation of Hydrophobic Purple Sweet Potato-Based Intelligent Packaging Films by Stearic Acid Coating and Heat Pressing Treatments
by Xuanzhuo Liu, Fengfeng Xu, Xiaoqian Huang, Jian Sun, Juan Kan and Jun Liu
Foods 2025, 14(7), 1276; https://doi.org/10.3390/foods14071276 - 5 Apr 2025
Viewed by 404
Abstract
The high hydrophilicity of biopolymer–anthocyanin intelligent packaging films seriously limits their applications in high-humidity environments. Here, a surface hydrophobization technique was adopted to overcome the hydrophilicity of purple sweet potato (PSP)-based intelligent packaging films through stearic acid (SA) coating combined with heat pressing [...] Read more.
The high hydrophilicity of biopolymer–anthocyanin intelligent packaging films seriously limits their applications in high-humidity environments. Here, a surface hydrophobization technique was adopted to overcome the hydrophilicity of purple sweet potato (PSP)-based intelligent packaging films through stearic acid (SA) coating combined with heat pressing treatments. The structural characteristics, physical properties, and color changeability of the films were investigated. After SA coating treatment, the surface of the films was loosely covered by thick SA layers. As compared with the untreated PSP films, the SA-coated films displayed lower transparency, mechanical property, moisture content, surface wettability, anthocyanin leaching potential, and color changeability. When the SA-coated films were further heat-pressed, the SA-coated layers were closely bound to the films. The heat-pressed films had a higher transparency, mechanical property, and water vapor blocking ability than the SA-coated films. Notably, the color and color changeability of the heat-pressed films were affected by the heat pressing temperature. The films heat-pressed at 100 °C showed a vivid purple color and elevated color changeability, whereas the films heat-pressed at 150 °C showed a brown color and lost color changeability. This study demonstrates that SA coating combined with heat pressing is effective in constructing surface-hydrophobized intelligent packaging films. Full article
(This article belongs to the Special Issue Advanced Bio-Based Smart Materials for Food Packaging: Applications, Safety, and Sustainability)
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18 pages, 13512 KiB  
Article
Preparation and Characterization of Antioxidative and pH-Sensitive Films Based on κ-Carrageenan/Carboxymethyl Cellulose Blended with Purple Cabbage Anthocyanin for Monitoring Hairtail Freshness
by Manni Ren, Ning Wang, Yueyi Lu and Cuntang Wang
Foods 2025, 14(4), 694; https://doi.org/10.3390/foods14040694 - 18 Feb 2025
Cited by 1 | Viewed by 1130
Abstract
Developing pH-sensitive materials for real-time freshness monitoring is critical for ensuring seafood safety. In this study, pH-responsive indicator films were prepared by incorporating purple cabbage anthocyanin (PCA) into a κ-carrageenan/carboxymethyl cellulose (CA/CMC) matrix via solution casting, with PCA concentrations of 2.5%, 5.0%, 7.5%, [...] Read more.
Developing pH-sensitive materials for real-time freshness monitoring is critical for ensuring seafood safety. In this study, pH-responsive indicator films were prepared by incorporating purple cabbage anthocyanin (PCA) into a κ-carrageenan/carboxymethyl cellulose (CA/CMC) matrix via solution casting, with PCA concentrations of 2.5%, 5.0%, 7.5%, and 10% (w/w). The films exhibited remarkable pH sensitivity, with distinct color changes across pH 2.0–11.0. Incorporating PCA enhanced film crystallinity, antioxidant properties, and opacity while reducing water vapor transmission (WVP). High PCA content resulted in rougher morphology, lowering tensile strength (TS) but improving elongation at break (EB). The indicator film had good environmental stability, and the color difference was not visible after 10 days in the dark and 4 °C conditions. The CA/CMC/PCA-10% film showed the most pronounced pH-responsive color changes, transitioning from purple to green as hairtail freshness deteriorated. This innovative approach highlights the potential of CA/CMC/PCA films as reliable, eco-friendly indicators for real-time seafood freshness monitoring, offering significant advancements in smart packaging technology. Full article
(This article belongs to the Special Issue Advanced Bio-Based Smart Materials for Food Packaging: Applications, Safety, and Sustainability)
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16 pages, 5112 KiB  
Article
Effect of Melatonin Treatment on Storage Quality and Antioxidant System of Postharvest Winter Jujube (Zizyphus jujube Mill. cv. Dongzao)
by Hongai Hei, Heyin Tang, Rui Zhao, Gengchen Li and Fei Shi
Foods 2025, 14(4), 576; https://doi.org/10.3390/foods14040576 - 10 Feb 2025
Cited by 2 | Viewed by 753
Abstract
Low-temperature storage is an effective method to extend the shelf life of harvested winter jujube fruit; however, the quality of winter jujube fruit decreases after refrigeration. To enhance the quality of winter jujube with minimum qualitative deterioration during cold storage, this study investigated [...] Read more.
Low-temperature storage is an effective method to extend the shelf life of harvested winter jujube fruit; however, the quality of winter jujube fruit decreases after refrigeration. To enhance the quality of winter jujube with minimum qualitative deterioration during cold storage, this study investigated the effects of different melatonin concentration (100, 150, and 200 µmol/L) treatments on the storage quality of winter jujube (during the white ripening stage) at 0 ± 1 °C (RH, 90 ± 5%) for 90 days. The relative indexes of the fruit quality and the antioxidant system were measured every 15 days. The results showed that different concentrations of melatonin treatments could maintain the fruit’s firmness, retard the fruit’s redness, and inhibit the decrease in weight, total soluble solid (TSS), titratable acidity (TA), and the contents of total phenols, flavonoids, glutathione, and ascorbic acid; they also inhibited the increase in relative conductivity, malondialdehyde (MDA), and hydrogen peroxide (H2O2) content of jujube fruits and enhanced antioxidant enzyme activities (superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), glutathione reductase (GR), and peroxidase (POD)). As a whole, the 200 µmol/L melatonin treatment had the best effect. Therefore, melatonin treatment can maintain the cold-stored quality of postharvest winter jujube by improving its antioxidant capacity. Full article
(This article belongs to the Special Issue Advanced Bio-Based Smart Materials for Food Packaging: Applications, Safety, and Sustainability)
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23 pages, 3358 KiB  
Article
Edible Alginate–Fungal Chitosan Coatings as Carriers for Lacticaseibacillus casei LC03 and Their Impact on Quality Parameters of Strawberries During Cold Storage
by Camila Vilela da Silva Simões, Thayza Christina Montenegro Stamford, Lúcia Raquel Ramos Berger, Alessandra Silva Araújo, José Alberto da Costa Medeiros, Mariane Cajubá de Britto Lira Nogueira, Maria Manuela Estevez Pintado, Silvana Magalhães Salgado and Marcos Antonio Barbosa de Lima
Foods 2025, 14(2), 203; https://doi.org/10.3390/foods14020203 - 10 Jan 2025
Cited by 1 | Viewed by 1508
Abstract
This study investigated the efficacy of an innovative edible coating, composed of fungal chitosan and alginate, functionalized with Lacticaseibacillus casei LC03, in both free and microencapsulated forms, to extend the shelf life and enhance the nutritional value of strawberries. L. casei LC03 cells [...] Read more.
This study investigated the efficacy of an innovative edible coating, composed of fungal chitosan and alginate, functionalized with Lacticaseibacillus casei LC03, in both free and microencapsulated forms, to extend the shelf life and enhance the nutritional value of strawberries. L. casei LC03 cells were successfully encapsulated in alginate microparticles (MAL) and further coated with chitosan (MALC), resulting in enhanced protection (cell reduction below 1.4 CFU/mL), viability (8.02 log CFU/mL), and encapsulation efficiencies exceeding 90%. The edible coating with L. casei microencapsulated in alginate and coated with fungal chitosan (CACLM) significantly improved strawberry preservation by maintaining pH (3.16 ± 0.41), titratable acidity (0.94 ± 0.20), moisture (90.74 ± 0.27), and microbial quality, and delayed the decrease in total phenolic compounds (below 40%) during the storage time of strawberries. While coatings with free L. casei (CALF) slightly reduced color parameters (L* value 29.13 ± 2.05), those with chitosan (CACLM) demonstrated lower weight loss (below 6%). Overall, the alginate–chitosan coating, particularly when combined with microencapsulated L. casei, proved effective in maintaining the quality, safety, and nutritional value of strawberries during refrigerated storage, highlighting its potential for developing functional, eco-friendly packaging solutions. This research contributes to the development of sustainable food preservation strategies and functional foods. Full article
(This article belongs to the Special Issue Advanced Bio-Based Smart Materials for Food Packaging: Applications, Safety, and Sustainability)
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Review

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22 pages, 736 KiB  
Review
Application of Smart Packaging on the Preservation of Different Types of Perishable Fruits
by Andreas Panou, Dimitrios G. Lazaridis and Ioannis K. Karabagias
Foods 2025, 14(11), 1878; https://doi.org/10.3390/foods14111878 - 26 May 2025
Viewed by 326
Abstract
The packaging of perishable products, such as fruits, contributes to their preservation during storage and safe transportation. The use of suitable packaging materials contributes to forming a desirable atmosphere inside the package so that the level of respiration, transpiration, and ethylene emission can [...] Read more.
The packaging of perishable products, such as fruits, contributes to their preservation during storage and safe transportation. The use of suitable packaging materials contributes to forming a desirable atmosphere inside the package so that the level of respiration, transpiration, and ethylene emission can be kept low. However, it would be useful for consumers to know relevant information on the deterioration rate of different types of fruit (tree fruits, berries, stone fruits, and aggregate accessory fruits). The technology of intelligent and active packaging systems (smart packaging) enables the provision of information related to the deterioration rate of fruits to consumers and, in parallel, extends the shelf life of fruits and other plant-based foods, maintaining a high quality. Intelligent packaging systems include biosensors and gas sensors, along with microbial, freshness, and time–temperature indicators. On the other hand, the active packaging system includes the use of moisture, odor, and gas absorbers, along with antioxidant and antimicrobial agents to maintain the quality of plant-based foods and extend their shelf life. This review article aims to make an in-depth evaluation of the most relevant literature on this topic by highlighting the challenges, trends, and future directions related to different types of fruits. Full article
(This article belongs to the Special Issue Advanced Bio-Based Smart Materials for Food Packaging: Applications, Safety, and Sustainability)
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