Edible Films and Coatings for Food Preservation

A topical collection in Foods (ISSN 2304-8158). This collection belongs to the section "Food Packaging and Preservation".

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Editor


E-Mail Website
Collection Editor
IPC—Institute for Polymers and Composites, University of Minho—Campus de Azurem, 4800-058 Guimarães, Portugal
Interests: food science; green chemistry; food materials; smart food packaging; microencapsulation of bioactive macromolecules; extraction of polysaccharides from biomass and renewable energy

Topical Collection Information

Dear Colleagues,

Considering the modern nutritional science and health tendency of modern food technology, as well as today’s busy lifestyle, the use of edible films and coatings as food materials seems to be an important topic to consider, in order to improve food preservation and reduce the use of chemical preservatives. Moreover, as food items are extremely vulnerable to contamination, the production of materials to detect food spoilage is also vitally important to the daily busy lifestyle.

Although there have been developments in environmentally friendly processes and the engineering of functional materials from biodegradable and naturally abundant resources, the pressure supported by the biodiversity of the planet is expected to be partially released.  In some cases, they can be obtained from by-products.

In the field of food packaging and coating, alternative bio-based plastics have been thoroughly researched, due to their biodegradability, biocompatibility, and the abundance of biomass resources. This biodegradable nature also affords other advantages, such as a reduction in environmental pollution.

Dr. Hiléia Karla Silva Souza
Collection Editor

Manuscript Submission Information

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Keywords

  • food science
  • smart food packaging
  • polysaccharides
  • polyphenols
  • bio-based films
  • biomass extraction

Published Papers (5 papers)

2024

Jump to: 2023, 2022

13 pages, 5755 KiB  
Article
Bacillus subtilis Edible Films for Strawberry Preservation: Antifungal Efficacy and Quality at Varied Temperatures
by Jesús Rubén Torres-García, Arnulfo Leonardo-Elias, María Valentina Angoa-Pérez, Edgar Villar-Luna, Sergio Arias-Martínez, Guadalupe Oyoque-Salcedo and Ernesto Oregel-Zamudio
Foods 2024, 13(7), 980; https://doi.org/10.3390/foods13070980 - 22 Mar 2024
Viewed by 905
Abstract
Fungal infestations, particularly from Rhizopus stolonifer, pose significant post-harvest challenges for strawberries, compromising their shelf life and quality. Traditional preservation methods, including refrigeration, offer limited protection against such pathogens. This study introduces an innovative approach, utilizing edible films infused with Bacillus subtilis [...] Read more.
Fungal infestations, particularly from Rhizopus stolonifer, pose significant post-harvest challenges for strawberries, compromising their shelf life and quality. Traditional preservation methods, including refrigeration, offer limited protection against such pathogens. This study introduces an innovative approach, utilizing edible films infused with Bacillus subtilis strains GOS 01 B-67748 and HFC 103, known for their antifungal properties. We demonstrate that these bioactive films not only inhibit fungal growth effectively but also enhance the preservation of strawberries at varying temperatures. The inclusion of Bacillus subtilis in edible films represents a significant advancement in extending the viability of strawberries, surpassing the efficacy of conventional methods. Our findings suggest a promising avenue for natural, safe food preservation techniques, aligning with current consumer preferences for additive-free products. This research contributes to the broader understanding of microbial-based food preservation strategies, offering potential applications across a range of perishable commodities. Full article
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Graphical abstract

2023

Jump to: 2024, 2022

16 pages, 2214 KiB  
Article
Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging
by Azam Ashrafi, Hamid Babapour, Simindokht Johari, Faezeh Alimohammadi, Farangis Teymori, Abdorreza Mohammadi Nafchi, Nurul Nuraliya Shahrai, Nurul Huda and Ahmadreza Abedinia
Foods 2023, 12(3), 670; https://doi.org/10.3390/foods12030670 - 3 Feb 2023
Cited by 24 | Viewed by 2692
Abstract
This study aimed to describe the properties of cold water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of [...] Read more.
This study aimed to describe the properties of cold water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of mechanical properties. As the proportion of PG in PG-FG-based increased, the tensile strength and Young’s modulus were increased, and the elongation at break and heat seal strength of the films were decreased. The 50-50 film had favorable characteristics to use as a sachet. The amount of acid index and peroxide of the oil stored in the sachets after 14 days showed that there is a significant difference (p < 0.05) between the films. The barrier properties of the films including the water vapor permeability and oxygen permeability of films were increased from 1.21 to 4.95 × 10−11 g m−1 Pa−1 s−1 and 48 to 97 cm3 mµ/m2 d kPa, respectively. Dark, red, yellow, and opaque films were realized with increasing PG. Fourier transform infrared (FTIR) spectra approved a wide peak of approximately 2500 cm−1. The rheological analysis indicated that, by adding PG, viscosity, elastic modulus (G′) and loss modulus (G′′) were increased significantly (p < 0.05) about 9.5, 9.32 and 18 times, respectively. Therefore, an easy modification of FG with PG will make it suitable for oil sachet packaging applications for the food industry. Full article
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2022

Jump to: 2024, 2023

15 pages, 831 KiB  
Article
Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties
by Seat Ni Wai, Yu Hsuan How, Lejaniya Abdul Kalam Saleena, Pascal Degraeve, Nadia Oulahal and Liew Phing Pui
Foods 2022, 11(22), 3583; https://doi.org/10.3390/foods11223583 - 10 Nov 2022
Cited by 22 | Viewed by 2333
Abstract
Single-use synthetic plastics that are used as food packaging is one of the major contributors to environmental pollution. Hence, this study aimed to develop a biodegradable edible film incorporated with Limosilactobacillus fermentum. Investigation of the physical and mechanical properties of chitosan (CS), [...] Read more.
Single-use synthetic plastics that are used as food packaging is one of the major contributors to environmental pollution. Hence, this study aimed to develop a biodegradable edible film incorporated with Limosilactobacillus fermentum. Investigation of the physical and mechanical properties of chitosan (CS), sodium caseinate (NaCas), and chitosan/sodium caseinate (CS/NaCas) composite films allowed us to determine that CS/NaCas composite films displayed higher opacity (7.40 A/mm), lower water solubility (27.6%), and higher Young’s modulus (0.27 MPa) compared with pure CS and NaCas films. Therefore, Lb. fermentum bacteria were only incorporated in CS/NaCas composite films. Comparison of the physical and mechanical properties of CS/NaCas composite films incorporated with bacteria with those of control CS/NaCas composite films allowed us to observe that they were not affected by the addition of probiotics, except for the flexibility of films, which was improved. The Lb. fermentum incorporated composite films had a 0.11 mm thickness, 17.9% moisture content, 30.8% water solubility, 8.69 A/mm opacity, 25 MPa tensile strength, and 88.80% elongation at break. The viability of Lb. fermentum after drying the films and the antibacterial properties of films against Escherichia coli O157:H7 and Staphylococcus aureus ATCC 29213 were also evaluated after the addition of Lb. fermentum in the composite films. Dried Lb. fermentum composite films with 6.65 log10 CFU/g showed an inhibitory effect against E. coli and S. aureus (0.67 mm and 0.80 mm inhibition zone diameters, respectively). This shows that the Lb.-fermentum-incorporated CS/NaCas composite film is a potential bioactive packaging material for perishable food product preservation. Full article
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18 pages, 3106 KiB  
Article
Chitosan-Based Edible Coatings Containing Essential Oils to Preserve the Shelf Life and Postharvest Quality Parameters of Organic Strawberries and Apples during Cold Storage
by Paul-Alexandru Popescu, Laurentiu Mihai Palade, Ioana-Cătălina Nicolae, Elisabeta Elena Popa, Amalia Carmen Miteluț, Mihaela Cristina Drăghici, Florentina Matei and Mona Elena Popa
Foods 2022, 11(21), 3317; https://doi.org/10.3390/foods11213317 - 23 Oct 2022
Cited by 24 | Viewed by 8515
Abstract
Edible coatings and films have been researched for more than three decades due to their ability to be incorporated with different functional ingredients or compounds as an option to maintain the postharvest quality of fruits and vegetables. The aim of this study was [...] Read more.
Edible coatings and films have been researched for more than three decades due to their ability to be incorporated with different functional ingredients or compounds as an option to maintain the postharvest quality of fruits and vegetables. The aim of this study was to evaluate the effect of three types of chitosan-based (CH) edible coatings obtained from medium and high molecular weight chitosan, containing ascorbic or acetic acid and sea buckthorn or grape seed essential oils on the physical–chemical and microbiological properties of organic strawberries and apple slices during cold storage at 4 °C and 8 °C. Scanning electron microscope images showed both a smooth structure and a fracture and pore structure on strawberry coatings and a dense and smooth structure on the apple slices coatings. Further, the edible coatings managed to reduce the microbial load of yeasts and molds of the coated strawberries during the storage period. Overall, the treatments preserved the ascorbic acid, total polyphenol content, and antioxidant activity for all the tested samples compared to the control sample, throughout the storage period. In addition, the water activity (aw) of the coated samples presented lower values (0.96–0.98) than the control samples. The obtained results indicate that the developed chitosan-based edible coatings could maintain the postharvest parameters of the tested samples, also leading to their shelf-life prolongation. Full article
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17 pages, 2560 KiB  
Article
Phenolic Extraction of Moringa oleifera Leaves in DES: Characterization of the Extracts and Their Application in Methylcellulose Films for Food Packaging
by Fazia Braham, Luísa M. P. F. Amaral, Krzysztof Biernacki, Daniel O. Carvalho, Luis F. Guido, Júlia M. C. S. Magalhães, Farid Zaidi, Hiléia K. S. Souza and Maria P. Gonçalves
Foods 2022, 11(17), 2641; https://doi.org/10.3390/foods11172641 - 31 Aug 2022
Cited by 6 | Viewed by 2647
Abstract
In this work, a qualitative study of the phenolic content of Moringa oleifera leaves (MO), extracted with deep eutectic solvents (DES) based on choline chloride (ChCl) with lactic acid (LA) or glycerol (GLY), was performed by high-resolution mass spectrometry (HPLC-DAD-ESI-MSn). The [...] Read more.
In this work, a qualitative study of the phenolic content of Moringa oleifera leaves (MO), extracted with deep eutectic solvents (DES) based on choline chloride (ChCl) with lactic acid (LA) or glycerol (GLY), was performed by high-resolution mass spectrometry (HPLC-DAD-ESI-MSn). The two solvents (DES-LA and DES-GLY) extract similar classes of phenolics, and ten compounds were identified. The antioxidant profile was also studied (TPC, TFC, DPPH, FRAP, ORAC, and ABTS). Both solvents show an efficient extraction of phenolic compounds and high antioxidant capacity was verified for the extracts. However, the DES-Gly have a higher capacity for polyphenolic extraction (TPC led to 38.409 ± 0.095 mg GAE.g−1 and 2.259 ± 0.023 mg QE.g−1 for TFC). Films based on methylcellulose (MC) containing different amounts of DES or MO extracts, acting as plasticizers, were developed and characterized regarding their mechanical, optical, water vapor permeability, and microstructural properties. All films are uniform, clear, and transparent with smooth, homogeneous surfaces. It was found that the presence of more than 10% of MO extract and/or DES provided more flexible films (Eb for MC 2%_DES 20% achieved 4.330 ± 0.27 %, and 8.15 ± 0.39 % for MC 2%_MO 20%) with less mechanical and barrier resistance. The ultimate objective of this study was to provide information that could assist in the development of antimicrobial active methylcellulose films for sliced wheat bread packaging. Full article
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