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Biobased Functional Materials for Sustainable Food Packaging and Preservation

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A Special Issue of Molecules (ISSN 1420-3049) belonging to the section "Food Chemistry".

Deadline for manuscript submissions: 30 September 2026 | Viewed by 5317

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Editors

Prof. Dr. Sabina Galus

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Guest Editor

Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
Interests: food packaging; edible films and coatings; active packaging; intelligent packaging; smart packaging; new food product development; food engineering
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Prof. Dr. Monika Janowicz

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Guest Editor

Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland
Interests: food engineering; drying; freeze-drying; edible films; food packaging; new food product development
Special Issues, Collections and Topics in MDPI journals

Dr. Magdalena Karwacka

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Guest Editor Assistant

Special Issue Information

Dear Colleagues,

Reducing food and packaging waste is crucial for environmental protection. Proper waste management, including agricultural waste, is essential, as agricultural waste can serve as a raw material for new, environmentally friendly packaging. Intensive research is underway to develop new biodegradable, compostable, and edible packaging, aligning with circular economy principles that aim to reduce resource loss and increase raw material utilization. During food storage, changes occur in organoleptic, sensory, biochemical, and microbiological properties. These processes increase food spoilage and threaten consumer safety. Such changes can be significantly limited and slowed by selecting appropriate packaging that fulfills its intended purpose. Essential properties for a well-chosen packaging material include barrier protection and safeguarding the product from microbial access and mechanical contamination from the external environment. The packaging material used should limit the permeability of gases and flavors, and inhibit the oxidation of fats, preserving the product's specific nutritional and organoleptic properties. Antimicrobial properties are intended to ensure the safety of the packaged product against the growth of microorganisms and the production of harmful metabolites. Furthermore, sustainable packaging of edible coatings and films can also serve as carriers for various substances, such as colorants, flavors, antioxidants, antimicrobial substances, and sweeteners, which may have various effects. These include reducing storage losses and providing colorimetric quality indicators, as well as other innovative functions that directly impact product quality and safety or improve its nutritional value.

Prof. Dr. Sabina Galus
Prof. Dr. Monika Janowicz
Guest Editors

Dr. Magdalena Karwacka
Guest Editor Assistant

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Keywords

edible films
active packaging
intelligent packaging
edible coatings
sustainable packaging
food quality

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Published Papers (6 papers)

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Research

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19 pages, 27458 KB

Open AccessArticle

Preparation of PLA/PBAT/Anthocyanins@ZIF-8 Composite Films via Casting Method and Their Antibacterial Activity and Application for Pork Preservation

by Sheng Liu, Feifei Wang, Shuran Xing, Guifang Chang, Shijie Li, Jianwen Bu, He Zhu and Litao Wang

Molecules 2026, 31(17), 2970; https://doi.org/10.3390/molecules31172970 - 25 Aug 2026

Viewed by 255

Abstract

Pork is highly perishable during storage, leading to enormous economic losses and potential food safety hazards. Anthocyanins (ANTs) possess excellent antioxidant and antibacterial activities, but their poor stability in practical applications limits their industrial application. To address these issues, a novel composite preservation film was prepared by the four-sided applicator solution casting method, using polylactic acid (PLA) and polybutylene adipate-co-terephthalate (PBAT) as matrix materials and ANTs@ZIF-8 as functional filler. Zeolitic imidazolate framework-8 (ZIF-8) encapsulated ANTs to enhance its stability and achieve sustained release, while the PLA/PBAT was selected for its good biodegradability, mechanical and barrier properties. The structure and properties of the PLA/PBAT/ANTs@ZIF-8 composite films were investigated, and the results showed that ANTs@ZIF-8 nanoparticles had stable dispersibility in the matrix, which effectively improved the compatibility between nanoparticles and the film matrix. The prepared composite films exhibited excellent tensile strength (TS), elongation at break (EAB) and water vapor transmission rate (WVTR), as well as good antibacterial activity against E. coli and S. aureus. Furthermore, the practical pork preservation performance of the films was investigated, and the results demonstrated that the composite films could effectively reduce the pH value, water loss, color difference, total volatile basic nitrogen (TVB-N) content and malondialdehyde (MDA) content of fresh pork during storage, successfully extending the shelf life of pork to 12 days. This study develops a multifunctional, biosafe, and biodegradable PLA/PBAT composite film incorporated with ANTs@ZIF-8, providing a feasible strategy and scientific reference for the design and development of high-performance active biodegradable packaging materials. Full article

(This article belongs to the Special Issue Biobased Functional Materials for Sustainable Food Packaging and Preservation)

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35 pages, 14677 KB

Open AccessArticle

Structure-Forming Potential of Plant Components in the Reformulation of Composite Films Produced from Citrus Pectin and Vegetable Purée

by Monika Janowicz, Magdalena Karwacka, Agnieszka Ciurzyńska, Karolina Szulc and Sabina Galus

Molecules 2026, 31(13), 2318; https://doi.org/10.3390/molecules31132318 - 1 Jul 2026

Cited by 1 | Viewed by 627

Abstract

This study investigated the rheological, structural, barrier, mechanical, optical, and thermal properties of composite edible films based on citrus pectin and vegetable purées derived from broccoli, cauliflower, pumpkin, carrot, and their blends. Film-forming formulations were characterized in terms of rheological behavior, thickness, microstructure, gas and water vapor permeability, optical and mechanical properties, water contact angle, and thermal stability. The incorporation of vegetable purées significantly modified the properties of the pectin-based matrices. All film-forming solutions exhibited non-Newtonian shear-thinning behavior, with flow behavior index values below unity. The addition of vegetable purées markedly increased viscosity and flow resistance, indicating the formation of more structured systems with stronger intermolecular interactions. Apparent viscosity increased from 0.19 Pa·s in the control sample to 1.41 Pa·s and 1.19 Pa·s in the broccoli (B) and broccoli–cauliflower (B-CF) formulations, respectively, while the consistency coefficient increased from 0.29 to 51.38 Pa·sⁿ. Composite films exhibited lower water contents (0.090–0.114 gH₂O·g_d.m.⁻¹) than the control film (0.179 gH₂O·g_d.m.⁻¹) and were thicker (170–282 μm) than the pure pectin film (125 μm). Barrier analysis revealed a reduction in water vapor permeability from 18.99·10⁻¹⁰ to 10.74–14.69·10⁻¹⁰ g·m⁻¹·s⁻¹·Pa⁻¹ and a decrease in carbon dioxide permeability from 21.95 to 10.47–17.91 GRT. The carrot-containing film exhibited the highest tensile strength (62.17 MPa), whereas the pumpkin–carrot film demonstrated the most favorable combination of barrier and mechanical properties, including the lowest oxygen permeability (6.95 GRT), low water vapor permeability (10.74·10⁻¹⁰ g·m⁻¹·s⁻¹·Pa⁻¹), and high tensile strength (51.02 MPa). Thermogravimetric analysis revealed similar three-stage degradation profiles for all samples, while vegetable incorporation modified moisture release and increased residual mass. The obtained results confirmed the research hypothesis that vegetable-processing by-products can serve as valuable structure-forming components of pectin-based composite films and that interactions between vegetable-derived biopolymers and citrus pectin improve the mechanical, barrier, and functional properties of the resulting materials. Among the tested formulations, the pumpkin–carrot film demonstrated the greatest potential for further development as a biodegradable packaging material. The utilization of vegetable by-products in pectin-based films represents a sustainable approach supporting circular economy principles and the development of environmentally friendly packaging systems. Full article

(This article belongs to the Special Issue Biobased Functional Materials for Sustainable Food Packaging and Preservation)

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24 pages, 1244 KB

Open AccessArticle

The Development and Characterization of Biobased Film Formulations Made of Chitosan, Gelatine, and Gum Arabic with the Addition of Lemon Balm (Melissa officinalis L.) Extract as a Novel Food Packaging

by Mia Kurek, Ana Soldo, Petra Babić, Nasreddine Benbettaieb, Frédéric Debeaufort and Tea Sokač Cvetnić

Molecules 2026, 31(10), 1582; https://doi.org/10.3390/molecules31101582 - 9 May 2026

Viewed by 770

Abstract

The aim of this study was to use lemon balm extract (Melissa officinalis L.), prepared via microwave-assisted extraction, for the development of novel formulations of functional edible films based on chitosan, gum arabic, and gelatine (simple and blended formulations). This study focused on changes in the antioxidant properties of enriched films, in addition to their physicochemical and barrier performance for potential applications. Thickness, colour, transparency, water solubility, gas and water vapour permeability, total polyphenol content, and antioxidant capacity were evaluated. The addition of lemon balm extract resulted in an increased polyphenol content (of about 30%) and enhanced antioxidant properties (approximately three-fold), without influencing hydration-related properties (solubility, moisture content and water absorption). These parameters were significantly influenced by the matrix structure (neat chitosan vs. blends with gelatine and gum arabic). Significant increases in the oxygen (three-fold for neat chitosan and five-fold for blends) and carbon dioxide (21-fold for blends) permeability coefficients were also observed in all films with extracts. However, all values remained below 30 × 10⁻⁵ cm³ m⁻¹ d⁻¹ bar⁻¹, indicating that all films retained good gas barrier properties. The results indicate the potential of the developed material for applications in active food packaging as a sustainable alternative to traditional packaging materials, which should be further validated through studies on real food systems and shelf-life evaluation. Full article

(This article belongs to the Special Issue Biobased Functional Materials for Sustainable Food Packaging and Preservation)

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19 pages, 5577 KB

Open AccessArticle

Active Packaging Films from PBAT/PLA with Rosmarinus officinalis L. Extract: Antioxidant, UV-Shielding, and Compostable Properties

by Xiaoyan He, Lisheng Tang and Ran Huang

Molecules 2026, 31(2), 217; https://doi.org/10.3390/molecules31020217 - 8 Jan 2026

Cited by 6 | Viewed by 1423

Abstract

With the growing demand for eco-friendly food packaging, poly(butylene adipate-co-terephthalate) (PBAT)/polylactic acid (PLA) composite films have emerged as promising biodegradable alternatives, but their inherent limitations (e.g., poor antioxidant capacity, weak UV stability, and insufficient antimicrobial activity) hinder practical applications. This study aimed to address these drawbacks by incorporating Rosmarinus officinalis L. extract (RM) as a natural multifunctional additive. PBAT/PLA/RM blend films with RM concentrations of 0.1%, 0.3%, 0.5%, and 1% were fabricated via melt extrusion and blown film processing. Key characterizations were conducted to evaluate thermal stability, mechanical properties, morphology, antioxidant activity, UV-shielding performance, antimicrobial efficacy, and biodegradability. The results showed that RM significantly enhanced the antioxidant capacity of the films, with the highest DPPH radical scavenging activity achieved at 0.3% RM. UV-blocking performance improved incrementally with increasing RM concentration, and films containing ≥0.5% RM filtered over 90% of UVA and UVB radiation. All composite films met biodegradability standards, with over 90% degradation observed after 240 days of composting, though RM prolonged the initial degradation stage by inhibiting early microbial activity. However, the antimicrobial effect of RM was limited, and concentrations exceeding 1% caused film stickiness, impeding processing. This work demonstrates that RM is a viable natural additive for functionalizing PBAT/PLA films, offering enhanced antioxidant and UV-shielding properties while maintaining biodegradability, thus providing a promising solution for sustainable food packaging. Full article

(This article belongs to the Special Issue Biobased Functional Materials for Sustainable Food Packaging and Preservation)

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20 pages, 3280 KB

Open AccessArticle

Impact of Yuanjiang Miscanthus lutarioriparius Aqueous Extract on Texture, Flavor Profile, and Antioxidant Activity of Yogurt During Storage

by Siyi He, Jianglin Wang, Xia Tang, Xiankang Fan, Jie Luo, Tong He and Hui Zhou

Molecules 2025, 30(20), 4042; https://doi.org/10.3390/molecules30204042 - 10 Oct 2025

Cited by 1 | Viewed by 1299

Abstract

Yuanjiang Miscanthus lutarioriparius, which is rich in various bioactive components, exhibits significant potential in the development of functional foods. However, research on its application in dairy products remains relatively limited. This study fermented yogurt using different concentrations of Yuanjiang Miscanthus lutarioriparius water extract (0%, 0.1%, 0.2%, and 0.4%) as a functional additive, investigating its effects on the rheological properties, oxidative capacity, sensory quality, and volatile components of yogurt during storage. The results showed that during storage, the rheological properties (such as moisture content, apparent viscosity, storage modulus, etc.), the viable counts of Streptococcus thermophilus and Lactobacillus bulgaricus, and the DPPH/ABTS/FRAP radical scavenging rates of asparagus yogurt were significantly superior to those of the control group (p < 0.05), indicating that the lactic yogurt exhibited better texture, stability, and overall sensory acceptance. The 0.2% addition group exhibited the best inhibitory effect on lactic acid bacteria after acidification and the most stable acidity changes. The 0.4% addition group achieved an ABTS radical scavenging rate of 58.4% on the 7th day of storage, significantly higher than other groups (p < 0.05). The asparagus yogurt contained 64 volatile flavor compounds (20.31% alcohols and 21.88% ketones), which was higher than the control group (45 compounds), and introduced new aldehydes (tridecanal) and esters (methyl salicylate, ethyl palmitate), imparting a mild sourness and spicy flavor. Sensory evaluation results indicated that the 0.2% addition group scored the highest in texture, flavor, and taste, aligning with its rheological properties and color. This provides a theoretical basis for the development of highly stable and active functional asparagus yogurt. Full article

(This article belongs to the Special Issue Biobased Functional Materials for Sustainable Food Packaging and Preservation)

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Review

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23 pages, 795 KB

Open AccessReview

Biodegradable Protein Films Derived from Pea-Processing By-Products: Matrix Compositions, Properties, and Potential in Active Food Packaging

by Kübra Altuntaş and Ayşe Saygün

Molecules 2026, 31(17), 3061; https://doi.org/10.3390/molecules31173061 - 31 Aug 2026

Viewed by 278

Abstract

The extensive use of petroleum-based packaging materials has generated significant environmental concerns because of their poor biodegradability and their contribution to plastic pollution. Growing attention has therefore been directed toward sustainable packaging systems derived from renewable resources. Among these alternatives, proteins recovered from pea-processing by-products have emerged as promising film-forming materials because of their biodegradability, renewability, and compatibility with circular-bioeconomy principles. This review critically synthesises, rather than merely catalogues, the development of pea protein-based films produced with different biopolymer matrices, with emphasis on fabrication methods, film-formation mechanisms, physicochemical and mechanical properties, barrier performance, and antimicrobial/antioxidant functionality. Where the literature reports conflicting or concentration-dependent results—for example, the divergent effect of essential oil type on tensile strength, or the existence of optimal polyphenol-loading thresholds beyond which mechanical and barrier performance deteriorate—mechanistic explanations grounded in protein additive interactions, cross-link density, and matrix polarity are proposed and discussed. Quantitative barrier and mechanical data extracted from the reviewed studies are compiled and compared on a normalised basis, and the regulatory, safety, and scale-up barriers relevant to active pea protein-based packaging (EU food-contact-material compliance, migration testing, allergenicity, and life-cycle assessment) are discussed explicitly given the review’s focus on active food packaging. Overall, pea protein-based biodegradable films represent a promising and scientifically active alternative to petroleum-derived packaging materials, but their translation to commercial active-packaging products will depend on resolving moisture sensitivity, establishing standardised testing protocols, and generating the regulatory and techno-economic evidence base that is currently lacking. Full article

(This article belongs to the Special Issue Biobased Functional Materials for Sustainable Food Packaging and Preservation)

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