molecules-logo

Journal Browser

Journal Browser

Advanced Materials, Technologies, and Innovations in Food Packaging towards Sustainability

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 31 December 2024 | Viewed by 11758

Special Issue Editors


E-Mail Website
Guest Editor
Packaging Laboratory, Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain
Interests: food packaging; polymer; nanotechnology; recycling; biodegradable; active packaging

E-Mail Website
Guest Editor
Packaging Innovation Center (LABEN), University of Santiago of Chile (USACH), Santiago, Chile
Interests: polymeric materials; active packaging; plastics recycling; nanocomposites; product packaging

E-Mail Website
Guest Editor
Center for the Development of Nanoscience and Nanotechnology (CEDENNA), University of Santiago of Chile (USACH), Santiago 9170201, Chile
Interests: active packaging; supercritical fluids; release kinetics; mass transfer; electrospinning; supercritical impregnation; thermal properties

E-Mail Website
Guest Editor
Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
Interests: active polymers for food packaging applications; antimicrobial polymers; renewable materials

E-Mail Website
Guest Editor
Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
Interests: food packaging materials, food/packaging interactions, and food packaging technologies

Special Issue Information

Dear Colleagues,

Packaging is a key technology for the conservation of food products, since it covers their handling, distribution, storage and consumption. Each food requires a proper packaging with specific physical properties depending on its characteristics and deterioration processes. Over the last two decades, the most used packaging material has been plastic thanks to its numerous benefits. However, the inadequate management of plastic residues is causing serious environmental pollution and the loss of valuable resources. Thus, the main challenge in the area of food packaging is changing the nature of packaging production towards a sustainable system focused in a circular economy. Strategies and regulations at the European and global levels are focused on the search for sustainable materials, technologies and processes in order to reduce food losses, the revaluation of waste and the circularity of products. Meeting sustainability and designing innovative food packaging systems that extend food shelf life are two of the main challenges currently facing the value chain of the food packaging sector, and innovative research around them are open for submission to this Special Issue.

Thus, the subject coverage of the current Special Issue will be very broad, and will be related to innovative materials, technologies and/or processes in food packaging towards a circular economy, the ability to reduce food loss, the revaluation of waste and the sustainability of packaging materials.

This Special Issue will cover new developments in the synthesis, characterization, and applications of polymers and other sustainable materials, such as paperboard, advances in recycling processes and recycled materials, research on biodegradable polymers and biodegradation processes, the search for new sources of biopolymers and packaging systems that reduce food losses, such as active and intelligent packaging, etc.}.

Therefore, we invite researchers/Ph.D. students and scientists from the international research community to submit their unpublished original research articles, short communications, letters, and reviews that cover these topics; we are open to proposing new topics related to sustainability and circular economy.

Dr. Lopéz de Dicastillo Carol
Dr. Velásquez Eliezer
Dr. Adrián Rojas
Prof. Dr. Pilar Hernandez-Munoz
Prof. Dr. Rafael José Gavara
Guest Editors

Manuscript Submission Information

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

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules 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 2700 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

  • active packaging
  • intelligent packaging
  • edible polymers
  • biopolymers
  • bio-based polymers
  • biodegradable polymers
  • recyclable polymers
  • recycled polymers
  • natural additives

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (7 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Research

Jump to: Review

17 pages, 1725 KiB  
Article
A Recyclable Polypropylene Multilayer Film Maintaining the Quality and the Aroma of Coffee Pods during Their Shelf Life
by Martina Calabrese, Lucia De Luca, Giulia Basile, Gianfranco Lambiase, Raffaele Romano and Fabiana Pizzolongo
Molecules 2024, 29(13), 3006; https://doi.org/10.3390/molecules29133006 - 25 Jun 2024
Cited by 1 | Viewed by 1174
Abstract
Films for coffee-pod packaging usually contain aluminium as an impermeable foil that is not recyclable and has to be discharged as waste. In this study, a recyclable polypropylene multilayer film is proposed as an alternative. The performance on the chemical composition of coffee [...] Read more.
Films for coffee-pod packaging usually contain aluminium as an impermeable foil that is not recyclable and has to be discharged as waste. In this study, a recyclable polypropylene multilayer film is proposed as an alternative. The performance on the chemical composition of coffee was evaluated and compared to that of film containing aluminium (standard). The oxygen in the headspace, moisture, lipidic oxidation, and volatile organic compounds were studied in coffee pods during storage for 12 months at 25 and 40 °C. In addition, the acidity and acceptability of extracted coffee were evaluated. In the polypropylene-packaged pods, the percentage of oxygen during storage at 25 °C was lower than that in the standard. Moisture was not affected by the type of packaging materials. No differences were found between the peroxide values, except in pods stored for 3, 10, and 11 months at 25 °C, where they were even lower than the standard. Furans and pyrazines were the main volatile organic compounds detected. No differences were found in the pH and titratable acidity of the coffee brew either. All samples were well accepted by consumers without any perceived difference related to the packaging film. The polypropylene multilayer film is a sustainable recyclable material with high performance, in particular, against oxygen permeation. Full article
Show Figures

Figure 1

25 pages, 5496 KiB  
Article
Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservation
by Vanessa B. Paula, Luís G. Dias and Letícia M. Estevinho
Molecules 2024, 29(9), 1941; https://doi.org/10.3390/molecules29091941 - 24 Apr 2024
Cited by 1 | Viewed by 1060
Abstract
Dairy products are highly susceptible to contamination from microorganisms. This study aimed to evaluate the efficacy of hydroxypropyl methylcellulose (HPMC) and propolis film as protective coatings for cheese. For this, microbiological analyses were carried out over the cheese’ ripening period, focusing on total [...] Read more.
Dairy products are highly susceptible to contamination from microorganisms. This study aimed to evaluate the efficacy of hydroxypropyl methylcellulose (HPMC) and propolis film as protective coatings for cheese. For this, microbiological analyses were carried out over the cheese’ ripening period, focusing on total mesophilic bacteria, yeasts and moulds, lactic acid bacteria, total coliforms, Escherichia coli, and Enterobacteriaceae. Physicochemical parameters (pH, water activity, colour, phenolic compounds content) were also evaluated. The statistical analysis (conducted using ANOVA and PERMANOVA) showed a significant interaction term between the HPMC film and propolis (factor 1) and storage days (factor 2) with regard to the dependent variables: microbiological and physicochemical parameters. A high level of microbial contamination was identified at the baseline. However, the propolis films were able to reduce the microbial count. Physicochemical parameters also varied with storage time, with no significant differences found for propolis-containing films. Overall, the addition of propolis to the film influenced the cheeses’ colour and the quantification of phenolic compounds. Regarding phenolic compounds, their loss was verified during storage, and was more pronounced in films with a higher percentage of propolis. The study also showed that, of the three groups of phenolic compounds (hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids), hydroxycinnamic acids showed the most significant losses. Overall, this study reveals the potential of using HPMC/propolis films as a coating for cheese in terms of microbiological control and the preservation of physicochemical properties. Full article
Show Figures

Graphical abstract

14 pages, 2432 KiB  
Article
Agro-Industrial Protein Waste and Co-Products Valorization for the Development of Bioplastics: Thermoprocessing and Characterization of Feather Keratin/Gliadin Blends
by Carol López-de-Dicastillo, Joaquín Gómez-Estaca, Gracia López-Carballo, Rafael Gavara and Pilar Hernández-Muñoz
Molecules 2023, 28(21), 7350; https://doi.org/10.3390/molecules28217350 - 30 Oct 2023
Cited by 1 | Viewed by 1221
Abstract
Biopolymers based on plant and animal proteins are interesting alternatives in the development of films with future prospects as food packaging. Considering that in recent years there has been an increasing interest in the valorization of agro-industrial residues and by-products and that the [...] Read more.
Biopolymers based on plant and animal proteins are interesting alternatives in the development of films with future prospects as food packaging. Considering that in recent years there has been an increasing interest in the valorization of agro-industrial residues and by-products and that the blending of polymers can lead to materials with improved properties, in this work, keratin-rich feather fibers and gliadins were blended at different ratios in order to develop sustainable and biodegradable films. Control gliadin G100, feather F100 films, and their blends at 3:1 (G75F25), 2:2 (G50F50), and 1:3 (G25F75) ratios were successfully developed through thermoprocessing. The physical properties were differentiated as a function of the concentration of both polymeric matrices. Although gliadins showed higher hydrophilicity as confirmed by their highest swelling degree, films with high gliadin ratios exhibited lower water vapor permeability values at low and medium relative humidities. On the other hand, the feather fiber-based films displayed the highest Young’s modulus values and provided an oxygen barrier to the blends, principally at the highest relative humidity. In conclusion, the blend of these protein-based polymers at different ratio resulted in interesting composites whose physical properties could be adjusted. Full article
Show Figures

Graphical abstract

16 pages, 5348 KiB  
Article
Evaluation the Potential of Onion/Laponite Composites Films for Sustainable Food Packaging with Enhanced UV Protection and Antioxidant Capacity
by Maciel L. Barbosa, Leticia M. de Oliveira, Robert Paiva, Alessandra C. Dametto, Diogenes dos S. Dias, Clovis A. Ribeiro, Magdalena Wrona, Cristina Nerín, Hernane da S. Barud and Sandra A. Cruz
Molecules 2023, 28(19), 6829; https://doi.org/10.3390/molecules28196829 - 27 Sep 2023
Cited by 3 | Viewed by 1521
Abstract
Agro-industrial residues have attracted attention for their applications in the field of biodegradable packaging. Recently, our research group has developed onion-based films with promising properties for this type of application due to their non-toxicity, biocompatibility and biodegradability. Therefore, in this study, we investigated [...] Read more.
Agro-industrial residues have attracted attention for their applications in the field of biodegradable packaging. Recently, our research group has developed onion-based films with promising properties for this type of application due to their non-toxicity, biocompatibility and biodegradability. Therefore, in this study, we investigated the effect of Laponite clay concentration on the physicochemical and antioxidant properties of the onion-based films, which were prepared by a casting method. The XRD and FTIR data confirm the presence of the mineral clay in the onion-based films. These findings are consistent with those obtained from FE-SEM analysis, which revealed the presence of typical Laponite grains. In terms of wettability, the results show that the clay decreases the hydrophilic character of the material but slightly increases the water vapor permeation. Optical characterization revealed that the materials exhibited zero transmittance in the UV region and increased opacity in the visible region for composites containing 5% and 10% Laponite. Furthermore, the antioxidant test demonstrated higher antioxidant potential in the composites compared to the pure films. Consequently, these results suggest that the formation of Laponite and onion composites could be an essential strategy for developing natural polymers in the field of food contact packaging. Full article
Show Figures

Figure 1

16 pages, 2751 KiB  
Article
Nanoemulsion-Based Multilayer Films for Ground Beef Preservation: Antimicrobial Activity and Physicochemical Properties
by Fatemeh Baghi, Sami Ghnimi, Emilie Dumas, Nour-Eddine Chihib and Adem Gharsallaoui
Molecules 2023, 28(11), 4274; https://doi.org/10.3390/molecules28114274 - 23 May 2023
Cited by 5 | Viewed by 1988
Abstract
This study aimed to improve the physical, mechanical, and biological properties of a monolayer pectin (P) film containing nanoemulsified trans-Cinnamaldehyde (TC) by incorporating it between inner and outer layers of ethylcellulose (EC). The nanoemulsion had an average size of 103.93 nm and [...] Read more.
This study aimed to improve the physical, mechanical, and biological properties of a monolayer pectin (P) film containing nanoemulsified trans-Cinnamaldehyde (TC) by incorporating it between inner and outer layers of ethylcellulose (EC). The nanoemulsion had an average size of 103.93 nm and a zeta potential of −46 mV. The addition of the nanoemulsion increased the opacity of the film, reduced its moisture absorption capacity, and improved its antimicrobial activity. However, the tensile strength and elongation at break of the pectin films decreased after the incorporation of nanoemulsions. Multilayer films (EC/P/EC) showed a higher resistance to breaking and better extensibility compared to monolayer films. The antimicrobial activity of both mono and multilayer films was effective in inhibiting the growth of foodborne bacteria during storage of ground beef patties at 8 °C for 10 days. This study suggests that biodegradable antimicrobial multilayer packaging films can be effectively designed and applied in the food packaging industry. Full article
Show Figures

Figure 1

Review

Jump to: Research

31 pages, 8065 KiB  
Review
Research on Food Preservation Based on Antibacterial Technology: Progress and Future Prospects
by Zejing Chu, Hongsu Wang and Biao Dong
Molecules 2024, 29(14), 3318; https://doi.org/10.3390/molecules29143318 - 15 Jul 2024
Cited by 1 | Viewed by 2223
Abstract
The nutrients present in food are not only prone to a series of physicochemical reactions but also provide conditions for the growth and reproduction of foodborne microorganisms. In recent years, many innovative methods from different fields have been introduced into food preservation, which [...] Read more.
The nutrients present in food are not only prone to a series of physicochemical reactions but also provide conditions for the growth and reproduction of foodborne microorganisms. In recent years, many innovative methods from different fields have been introduced into food preservation, which extends the shelf life while maximizing the preservation of the original ingredients and properties of food. In this field, there is a lack of a systematic summary of new technologies emerging. In view of this, we overview the innovative methods applied to the field of food preservation in recent 3 years, focusing on a variety of technological approaches such as antimicrobial photodynamic therapy based on nanotechnology, electromagnetic radiation sterilization based on radiation technology, and antimicrobial peptides based on biomolecules. We also discuss the preservation mechanism and the application of the different methods to specific categories of products. We evaluated their advantages and limitations in the food industry, describing their development prospects. In addition, as microorganisms are the main causes of food spoilage, our review also has reference significance for clinical antibacterial treatment. Full article
Show Figures

Figure 1

27 pages, 3877 KiB  
Review
Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review
by Sofia Agriopoulou, Slim Smaoui, Moufida Chaari, Theodoros Varzakas, Asli Can Karaca and Seid Mahdi Jafari
Molecules 2024, 29(11), 2431; https://doi.org/10.3390/molecules29112431 - 21 May 2024
Viewed by 1637
Abstract
An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects for consumers. In this regard, it is well known that encapsulation could positively affect the PROs’ viability throughout food manufacturing and [...] Read more.
An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects for consumers. In this regard, it is well known that encapsulation could positively affect the PROs’ viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various double/multilayer strategies for encapsulation of PROs. Double-layer encapsulation of PROs by electrohydrodynamic atomization or electrospraying technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W1/O/W2) double emulsions to produce multilayer PROs-loaded carriers. Finally, their applications in food products are presented. The resistance and viability of loaded PROs to mechanical damage, during gastrointestinal transit and shelf life of these trapping systems, are also described. The PROs encapsulation in double- and multiple-layer coatings combined with other technologies can be examined to increase the opportunities for new functional products with amended functionalities opening a novel horizon in food technology. Full article
Show Figures

Figure 1

Back to TopTop