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Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life

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

Deadline for manuscript submissions: closed (20 September 2021) | Viewed by 35612

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Special Issue Editors

Dr. Valeria Rizzo

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Guest Editor

Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Santa Sofia, 100, 95123 Catania, Italy
Interests: food packaging; food quality; phenols; shelf life; nutraceutics
Special Issues, Collections and Topics in MDPI journals

Dr. Giuseppe Muratore

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Guest Editor

Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Santa Sofia, 100, 95123 Catania, Italy
Interests: food packaging; shelf life; safety; processing in the food industry

Special Issue Information

Dear Colleagues,

The increasing interest in reducing packaging wastes is becoming a burgeoning problem, just considering that food packaging alone contributes to almost 66% of total packaging wastes by volume in the world. On the other hand consumers judge the food quality on the basis of appearance and freshness but also using their awareness of the environmental implications of packaging. Following these two important aspects the attention on food packaging is huge, it is called to obtain a longer shelf life for a safer product, which is meanwhile rich in nutritional value and obtained in a friendly way for the environment.

Innovative research are widespread among scientists. From edible coatings to compostable packaging materials, from preservative additives to enrichment with essential oil, from assessing of new food technologies to improve the oldest. Innovation in food packaging are fundamental. Different solutions are being studied by researchers such as the utilization of agriculture waste to produce recyclable packaging or plant-based and compostable films.

All are involved. Government have to push industries to apply plastics with the highest percentage in recyclable, packaging is taxable, so it’s a cost. Industries must be more sustainable and reduce over-packaging finding little or no compromises to improve packaging sustainability without reducing shelf life. Recent concerns pointed out attention on packaging, packaging materials and shelf life therefore there is still a lot to work on.

Dr. Valeria Rizzo
Dr. Giuseppe Muratore
Guest Editors

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Keywords

Packaging
Shelf life
Food quality

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Published Papers (10 papers)

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Research

19 pages, 74161 KiB

Open AccessArticle

Efficacy of Biopolymer/Starch Based Antimicrobial Packaging for Chicken Breast Fillets

by Noor L. Yusof, Noor-Azira Abdul Mutalib, U. K. Nazatul, A. H. Nadrah, Nurain Aziman, Hassan Fouad, Mohammad Jawaid, Asgar Ali, Lau Kia Kian and Mohini Sain

Foods 2021, 10(10), 2379; https://doi.org/10.3390/foods10102379 - 8 Oct 2021

Cited by 14 | Viewed by 3540

Abstract

Food contamination leading to the spoilage and growth of undesirable bacteria, which can occur at any stage along the food chain, is a significant problem in the food industry. In the present work, biopolymer polybutylene succinate (PBS) and polybutylene succinate/tapioca starch (PBS/TPS) films incorporating Biomaster-silver (BM) and SANAFOR^® (SAN) were prepared and tested as food packaging to improve the lifespan of fresh chicken breast fillets when kept in a chiller for seven days. The incorporation of BM and SAN into both films demonstrated antimicrobial activity and could prolong the storability of chicken breast fillets until day 7. However, PBS + SAN 2%, PBS/TPS + SAN 1%, and PBS/TPS + SAN 2% films showed the lowest microbial log growth. In quality assessment, incorporation of BM and SAN into both film types enhanced the quality of the chicken breast fillets. However, PBS + SAN 1% film showed the most notable enhancement of chicken breast fillet quality, as it minimized color variation, slowed pH increment, decreased weight loss, and decelerated the hardening process of the chicken breast fillets. Therefore, we suggest that the PBS + SAN and PBS/TPS + SAN films produced in this work have potential use as antimicrobial packaging in the future. Full article

(This article belongs to the Special Issue Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life)

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13 pages, 1545 KiB

Open AccessArticle

Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach

by Flavia Dilucia, Valentina Lacivita, Matteo Alessandro Del Nobile and Amalia Conte

Foods 2021, 10(9), 1972; https://doi.org/10.3390/foods10091972 - 24 Aug 2021

Cited by 5 | Viewed by 2084

Abstract

This research explored the potential of the zero-waste concept in relation to the storability of fresh food products. In particular, the prickly pear (Opuntia ficus-indica) peel (usually perceived as a by-product) and the pulp were dehydrated, reduced in powder, and used as food additives to slow down the growth of the main spoilage microorganisms of fresh cod fish burgers. The proportion between peel and pulp powder was such as to respect the zero-waste concept. The antibacterial activity of the peel and pulp in proper proportion was first assessed by means of an in vitro test against target microorganisms. Then, the active powder was added at three concentrations (i.e., 2.5 g, 7.5 g, and 12.5 g) to cod fish burgers to assess its effectiveness in slowing down the microbial and sensory quality decay of burgers stored at 4 °C. The results from the in vitro test showed that both the peel and pulp were effective in delaying microbial growth. The subsequent storability test substantially confirmed the in vitro test results. In fact, a significant reduction in growth rate of the main fish spoilage microorganisms (i.e., Pseudomonas spp., psychrotrophic bacteria, and psychrotolerant and heat-labile aerobic bacteria) was observed during 16 days of refrigerated storage. As expected, the antimicrobial effectiveness of powder increased as its concentration increased. Surprisingly, its addition did not affect the sensory quality of fish. Moreover, it was proven that this active powder can improve the fish sensory quality during the storage period. Full article

(This article belongs to the Special Issue Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life)

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14 pages, 919 KiB

Open AccessArticle

Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of Malvasia delle Lipari Sweet Wine

by Elena Arena, Valeria Rizzo, Fabio Licciardello, Biagio Fallico and Giuseppe Muratore

Foods 2021, 10(8), 1881; https://doi.org/10.3390/foods10081881 - 14 Aug 2021

Cited by 6 | Viewed by 3505

Abstract

The influence of light exposure, bottle color and storage temperature on the quality parameters of Malvasia delle Lipari (MdL) sweet wine were investigated. Wine samples bottled in clear-colored (colorless, green and amber) glass were stored under different artificial lighting conditions, in order to simulate the retail environment (one cool-white, fluorescent lamp) and to perform an accelerated test (four and six cool-white, fluorescent lamps). The storage temperature was kept constant (25 °C) for the first 90 days of the experiment and then samples were monitored for up to 180 days at higher temperatures (30, 35 and 40 °C). The principal enological parameters, total phenols, color, 5-hydroxymethylfurfural (HMF) and 2-furaldehyde (2F) contents were studied. The shelf-life test pointed out minimum variations of the basic chemical parameters, while the quality attributes most affected by lighting were color, together with HMF and 2F levels which, hence, can be considered as indicators of the severity of storage conditions. Full article

(This article belongs to the Special Issue Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life)

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13 pages, 2655 KiB

Open AccessArticle

Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage

by Marwa R. Ali, Aditya Parmar, Gniewko Niedbała, Tomasz Wojciechowski, Ahmed Abou El-Yazied, Hany G. Abd El-Gawad, Nihal E. Nahhas, Mohamed F. M. Ibrahim and Mohamed M. El-Mogy

Foods 2021, 10(7), 1536; https://doi.org/10.3390/foods10071536 - 2 Jul 2021

Cited by 30 | Viewed by 3750

Abstract

Coatings that reduce the fat content of fried food are an alternate option to reach both health concerns and consumer demand. Mucilage of garden cress (Lepidium sativum) seed extract (MSE) was modified into an edible coating with or without ascorbic acid (AA) to coat fresh-cut potato strips during cold storage (5 °C and 95% RH for 12 days) and subsequent frying. Physical attributes such as color, weight loss, and texture of potato strips coated with MSE solutions with or without AA showed that coatings efficiently delayed browning, reduced weight loss, and maintained the texture during cold storage. Moreover, MSE with AA provided the most favorable results in terms of reduction in oil uptake. In addition, the total microbial count was lower for MSE-coated samples when compared to the control during the cold storage. MSE coating also performed well on sensory attributes, showing no off flavors or color changes. As a result, the edible coating of garden cress mucilage could be a promising application for extending shelf-life and reducing the oil uptake of fresh-cut potato strips. Full article

(This article belongs to the Special Issue Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life)

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11 pages, 2593 KiB

Open AccessArticle

Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach

by Valentina Lacivita, Anna Lucia Incoronato, Amalia Conte and Matteo Alessandro Del Nobile

Foods 2021, 10(6), 1359; https://doi.org/10.3390/foods10061359 - 11 Jun 2021

Cited by 12 | Viewed by 4009

Abstract

This study aimed to assess the potential of pomegranate peel powder as a natural preservative. Its effects were tested on fruit salad quality decay during refrigerated storage. Nectarine and pineapple, equally portioned in polypropylene containers and covered with fructose syrup, were closed using a screw cap in air, with and without the addition of a by-product peel powder. Specifically, amounts of 2.5% and 5% (w/v) of pomegranate peel powder were put into each container. Both the microbiological and sensory qualities of the fruit salad were monitored during storage at 5 °C for 28 days. The results demonstrated that the fruit salad with the by-products showed lower counts of total mesophilic bacteria, total psychrotrophic microorganisms, yeasts, and lactic acid bacteria compared to the control, thus confirming the recognized antimicrobial properties of pomegranate peel. The other interesting finding of this study is that the addition of the investigated by-product in fruit salad did not worsen the main sensory attributes of fresh-cut fruit. Therefore, these preliminary results suggest that pomegranate peel powder has potential applications as a natural preservative in the fresh-cut food sector. Full article

(This article belongs to the Special Issue Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life)

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18 pages, 1658 KiB

Open AccessArticle

Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets

by Marit Kvalvåg Pettersen, Julie Nilsen-Nygaard, Anlaug Ådland Hansen, Mats Carlehög and Kristian Hovde Liland

Foods 2021, 10(6), 1340; https://doi.org/10.3390/foods10061340 - 10 Jun 2021

Cited by 8 | Viewed by 3469

Abstract

Visible liquid inside food packages is perceived as unattractive to consumers, and may result in food waste—a significant factor that can compromise sustainability in food value chains. However, an absorber with overdimensioned capacity may cause alterations in texture and a dryer product, which in turn may affect consumers’ satisfaction and repurchase. In this study we compared the effect of a number of liquid absorbent pads in combination with headspace gas composition (60% CO₂/40% N₂ and 75% O₂/25% CO₂) and gas-to-product volume ratio (g/p) on drip loss and quality of fresh chicken breast fillets. A significant increase in drip loss with an increasing number of liquid absorbent pads was documented. The increase was more pronounced in 60% CO₂/40% N₂ compared to 75% O₂/25% CO₂. By comparing packaging variants with a different number of liquid absorbent pads, a higher drip loss for all tested was found at g/p 1.8 compared to g/p 2.9. Total viable counts (TVC) were independent of whether there was free liquid in contact with the product, and TVC was independent of gas composition. Differentiation between the gas compositions was seen for specific bacterial analyses. While significant changes were observed using texture analysis, sensory evaluation of the chicken breast fillets did not show any negative effect in texture related attributes. This study demonstrates the importance of optimized control of meat drip loss, as product-adjusted liquid absorption may affect economy, food quality, and consumer satisfaction, as well as food waste. Full article

(This article belongs to the Special Issue Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life)

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13 pages, 2356 KiB

Open AccessArticle

Application of PET/Sepiolite Nanocomposite Trays to Improve Food Quality

by Teresa Fernández-Menéndez, David García-López, Antonio Argüelles, Ana Fernández and Jaime Viña

Foods 2021, 10(6), 1188; https://doi.org/10.3390/foods10061188 - 25 May 2021

Cited by 6 | Viewed by 2122

Abstract

New PET and nanosepiolite materials are produced for its application in innovative packaging with better performance. In our previous work, we demonstrate that the use of different percentages of sepiolite modified with different organosilanes improved mechanical and barrier properties of PET. Nanocomposites permeability can decrease up to 30% compared to that of pure PET and the mechanical analyses show that, although PET nanocomposites are more brittle than virgin PET, they are also harder. In the present work, we are going to study the properties of this innovative packaging with real food analyzing mechanical properties related to the product transport together with permeability and microbiological characteristics. At the same time, it has been seen that it is possible to lighten trays, which is very important both industrially and environmentally. On the other hand, a good quality packaging for food needs to ensure that organoleptic and physico-chemical characteristics of the product inside are not modified due to migration of any of the packaging material to the food itself. Results obtained in this work also show lower count of aerobic mesophilic bacteria and Enterobacteriaceae (EB), reducing the incidence of food contaminations by microorganisms. Full article

(This article belongs to the Special Issue Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life)

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19 pages, 24768 KiB

Open AccessArticle

Biodegradable Active Packaging as an Alternative to Conventional Packaging: A Case Study with Chicken Fillets

by Jawad Sarfraz, Anlaug Ådland Hansen, John-Erik Haugen, Trung-Anh Le, Jorunn Nilsen, Josefine Skaret, Tan Phat Huynh and Marit Kvalvåg Pettersen

Foods 2021, 10(5), 1126; https://doi.org/10.3390/foods10051126 - 19 May 2021

Cited by 15 | Viewed by 4383

Abstract

Innovative active packaging has the potential to maintain the food quality and preserve the food safety for extended period. The aim of this study was to discover the effect of active films based on commercially available polylactic acid blend (PLA_b) and natural active components on the shelf life and organoleptic properties of chicken fillets and to find out; to what extent they can be used as replacement to the traditional packaging materials. In this study, commercially available PLA_b was compounded with citral and cinnamon oil. Active films with 300 µm thickness were then produced on a blown film extruder. The PLA_b-based films were thermoformed into trays. Fresh chicken breast fillets were packed under two different gas compositions, modified atmosphere packaging of 60% CO₂/40% N₂, and 75% O₂/25% CO₂ and stored at 4 °C. The effect of active packaging materials and gas compositions on the drip loss, dry matter content, organoleptic properties, and microbial quality of the chicken fillets were studied over a storage time of 24 days. The presence of active components in the compounded films was confirmed with FTIR, in addition the release of active components in the headspace of the packaging was established with GC/MS. Additionally, gas barrier properties of the packages were studied. No negative impact on the drip loss and dry matter content was observed. The results show that PLA_b-based active packaging can maintain the quality of the chicken fillets and have the potential to replace the traditional packaging materials, such as APET/PE trays. Full article

(This article belongs to the Special Issue Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life)

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19 pages, 3214 KiB

Open AccessArticle

Active Packaging-Releasing System with Foeniculum vulgare Essential Oil for the Quality Preservation of Ready-to-Cook (RTC) Globe Artichoke Slices

by Valeria Rizzo, Sara Lombardo, Gaetano Pandino, Riccardo N. Barbagallo, Agata Mazzaglia, Cristina Restuccia, Giovanni Mauromicale and Giuseppe Muratore

Foods 2021, 10(3), 517; https://doi.org/10.3390/foods10030517 - 2 Mar 2021

Cited by 6 | Viewed by 2512

Abstract

Two globe artichoke genotypes, “Spinoso sardo” and “Opera F1”, have been processed as ready-to-cook (RTC) slices and refrigerated at 4 °C for 12 days (i) to evaluate the suitability to be processed as RTC slices; (ii) to evaluate the effect of a Foeniculum vulgare essential oil (EO) emitter, within an active package system, to delay quality decay, thus extending shelf life; (iii) to estimate the impact of EO emitter on the sensory profile of the RTC slices after cooking. Results revealed that both globe artichoke genotypes possess a good attitude to be processed as RTC product. “Opera F1” showed the best performances for color parameters, texture and chemical indexes, while “Spinoso sardo” showed lower mass loss (ML) over the storage time. The addition of EO emitter slowed down the consumption of O₂, better preserved texture when compared to the control and more effectively control polyphenol oxidase (PPO) activity and antioxidants’ retention during the cold storage. Microbial counts in control globe artichoke RTC slices were significantly higher than those packed with EO emitter, confirming the inhibiting role played by EO of F. vulgare. In addition, the EO emitter did not influence negatively the sensory profile of RTC globe artichoke slices after microwave cooking. Full article

(This article belongs to the Special Issue Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life)

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15 pages, 1313 KiB

Open AccessArticle

Packaging Solutions to Extend the Shelf Life of Green Asparagus (Asparagus officinalis L.) ‘Vegalim’

by Stefania Toscano, Valeria Rizzo, Fabio Licciardello, Daniela Romano and Giuseppe Muratore

Foods 2021, 10(2), 478; https://doi.org/10.3390/foods10020478 - 22 Feb 2021

Cited by 7 | Viewed by 3185

Abstract

The aim of the study was to assess, through a comparative shelf-life test, the suitability of two packaging materials, namely macro-perforated polypropylene (PP MA) and micro-perforated coextruded polypropylene (PP C), for the quality preservation of green asparagus (Asparagus officinalis L. ‘Vegalim’). Quality of spears was evaluated during 30 days at refrigerated storage by monitoring chemical, physical, and enzymatic parameters as well as sensory descriptors. PP C kept headspace composition close to suggested values for fresh green asparagus. Total color difference increased during the storage and it was highly correlated with chlorophyll-a and carotenoids, however, sensory color perception did not change significantly until 22 days of storage. PP C maintained ascorbic acid concentrations close to the initial levels, limited total phenolic compound loss to 24% (45% in PP MA), determined an increase of 72% in fiber content and small changes in lignin value; enzymatic changes were significantly inhibited. Significant sensorial differences were detected after 22 days of storage, with PP C performing better than PP MA. PP C film was confirmed as the best choice, limiting weight loss and maintaining a fresh-like appearance during 30 days of storage, thus allowing an extension in postharvest life. Full article

(This article belongs to the Special Issue Innovative Research in the Food Packaging to Improve Food Quality and Shelf Life)

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