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Sustainable Plastics for Active/Intelligent Food Packaging

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A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Polymer Applications".

Deadline for manuscript submissions: closed (30 June 2021) | Viewed by 52126

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Dr. Mercedes Ana Peltzer

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1. Department of Science and Technology, National University of Quilmes, Roque Sáenz Peña 352, Bernal, Buenos Aires B1876BXD, Argentina
2. National Scientific and Technical Research Council (CONICET), Buenos Aires C1033AAJ, Argentina
Interests: food packaging; biodegradable polymers; microbial biobased polymers; active materials; natural additives; waste valorization
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Dr. Marina Patricia Arrieta Dillon

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Department of Industrial and Environmental Chemical Engineering, E.T.S.I. Industriales, Technical University of Madrid, Madrid, Spain
Interests: food packaging; biobased and/or biodegradable polymers; nanocomposites; active materials; waste valorization; mechanical recycling; compostability
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Dr. Freddys R. Beltrán González

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Departamento de Ingeniería Química Industrial y Medio Ambiente, E.T.S.I. Industriales, Universidad Politécnica de Madrid, Madrid, Spain
Interests: bio-based polymers; biodegradable polymers; mechanical recycling and upgrading; packaging applications; waste valorization; nanocomposites
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Dr. Carol López de Dicastillo

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Department of Food Science and Technology, University of Santiago de Chile, Chile
Interests: Food packaging; recycling, biodegradable polymers; active packaging; natural extracts; nanotechnology.

Prof. Dr. Maria Jose Galotto

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Department of Food Science and Technology, Packaging and Innovation Center – LABEN-Chile University of Santiago de Chile, Estación Central Santiago, Chile
Interests: food packaging; active packaging; release kinetics; supercritical impregnation process; nanotechnology; recycling; compostability
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The production and consumption of sustainable food are growing trends. Simultaneously, consumers expect that processing techniques, including materials and applied technologies, are gentle with the primary products and, therefore, preserve the high quality of the primary food ingredients, use low levels of additives, and have a low environmental impact. To fulfill a fully sustainable food concept, the packaging used for these food products should also be sustainable and it should guarantee a green end of life option. In particular, food packaging encompasses short term applications and the two main options available to address these problems are the use of recyclable materials and the use of bio-based plastics and/or with biodegradable properties.
However, sustainable plastics do not fulfill the high-performance standards required to protect food products against contamination, or from the loss of food quality. Active packaging is an innovative technology capable of increasing the shelf life of processed foods and meeting consumer demands in terms of providing high-quality products with freshness and safety. Active packaging can be defined as a mode of packaging in which the package, the product, and the environment interact to prolong shelf life or enhance safety or sensory food properties, while maintaining the quality of the product. Intelligent packaging is another novel technology defined as packaging systems that monitor the condition of packaged foods to give information about the quality of the packaged food during transport and storage.
This Special Issue covers all the aspects related to recent innovations in sustainable food packaging, integrating the environmental aspects of the product design and development, aligned with an interactive and positive action of active/intelligent packaging to increase food shelf life or ensure food safety.
Contributions on novel strategies to introduce sustainable polymeric formulations into the food industry, concerning not only sustainable and food safety issues but also improvements to those aspects with particular interest for the food packaging industry (i.e., economical, processing, active/intelligent functionalities, mechanical, optical, and barrier properties) are particularly welcome.

Potential topics include, but are not limited to the following:

Active/intelligent based systems (i.e., antioxidant, antibacterial, O₂/ethylene scavengers, traceability).
Bio-based and/or biodegradable composites and nanocomposites for active/intelligent packaging applications.
Recyclable, recycled, polymeric systems for active/intelligent food packaging applications.
Innovative or improvements in recycling processes from active/intelligent packaging formulations.
Biodegradability of active/intelligent food packaging materials.
New developments in active/intelligent edible sustainable materials.
Use of agro-industrial residues for the development of active/intelligent food packaging.
New natural resources for active/intelligent biofilms developments.

Dr. Mercedes Ana Peltzer
Dr. Marina Patricia Arrieta Dillon
Dr. Freddys R. Beltrán González
Dr. Carol López de Dicastillo
Prof. Dr. Maria Jose Galotto
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. Polymers 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

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Published Papers (10 papers)

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Research

14 pages, 4070 KiB

Open AccessArticle

Application of Furcellaran Nanocomposite Film as Packaging of Cheese

by Agnieszka Pluta-Kubica, Ewelina Jamróz, Gohar Khachatryan, Adam Florkiewicz and Pavel Kopel

Polymers 2021, 13(9), 1428; https://doi.org/10.3390/polym13091428 - 28 Apr 2021

Cited by 13 | Viewed by 2965

Abstract

There is a serious need to develop and test new biodegradable packaging which could at least partially replace petroleum-based materials. Therefore, the objective of this work was to examine the influence of the recently developed furcellaran nanocomposite film with silver nanoparticles (obtained by an in situ method) on the quality properties of two cheese varieties: a rennet-curd (gouda) and an acid-curd (quark) cheese. The water content, physicochemical properties, microbiological and organoleptic quality of cheese, and migration of silver nanoparticles were examined. Both the number of Lactococcus and total bacteria count did not differ during storage of gouda regardless of the packaging applied. The number of Lactococcus decreased in analogous quark samples. The use of the film slowed down and inhibited the growth of yeast in gouda and quark, respectively. An inhibitory effect of this film on mold count was also observed; however, only regarding gouda. The level of silver migration was found to be lower in quark than in gouda. The film improved the microbiological quality of cheeses during storage. Consequently, it is worth continuing research for the improvement of this film in order to enable its use in everyday life. Full article

(This article belongs to the Special Issue Sustainable Plastics for Active/Intelligent Food Packaging)

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13 pages, 21212 KiB

Open AccessArticle

Designing Biodegradable and Active Multilayer System by Assembling an Electrospun Polycaprolactone Mat Containing Quercetin and Nanocellulose between Polylactic Acid Films

by Carol López de Dicastillo, Luan Garrido, Eliezer Velásquez, Adrián Rojas and Rafael Gavara

Polymers 2021, 13(8), 1288; https://doi.org/10.3390/polym13081288 - 15 Apr 2021

Cited by 11 | Viewed by 3790

Abstract

The design of multilayer systems is an innovative strategy to improve physical properties of biodegradable polymers and introduce functionality to the materials through the incorporation of an active compound into some of these layers. In this work, a trilayer film based on a sandwich of electrospun polycaprolactone (PCL) fibers (PCLé) containing quercetin (Q) and cellulose nanocrystals (CNC) between extruded polylactic acid (PLA) films was designed with the purpose of improving thermal and barrier properties and affording antioxidant activity to packaged foods. PCLé was successfully electrospun onto 70 µm-thick extruded PLA film followed by the assembling of a third 25 µm-thick commercial PLA film through hot pressing. Optical, morphological, thermal, and barrier properties were evaluated in order to study the effect of PCL layer and the addition of Q and CNC. Bilayer systems obtained after the electrospinning process of PCL onto PLA film were also evaluated. The release of quercetin from bi- and trilayer films to food simulants was also analyzed. Results evidenced that thermal treatment during thermo-compression melted PCL polymer and resulted in trilayer systems with barrier properties similar to single PLA film. Quercetin release from bi- and trilayer films followed a similar profile, but achieved highest value through the addition of CNC. Full article

(This article belongs to the Special Issue Sustainable Plastics for Active/Intelligent Food Packaging)

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19 pages, 4001 KiB

Open AccessArticle

Antioxidant Films from Cassava Starch/Gelatin Biocomposite Fortified with Quercetin and TBHQ and Their Applications in Food Models

by Wirongrong Tongdeesoontorn, Lisa J. Mauer, Sasitorn Wongruong, Pensiri Sriburi, Alissara Reungsang and Pornchai Rachtanapun

Polymers 2021, 13(7), 1117; https://doi.org/10.3390/polym13071117 - 1 Apr 2021

Cited by 45 | Viewed by 5584

Abstract

Edible and active packaging are attractive for use in food packaging applications due to their functionality and sustainability. This research developed new antioxidant active food packaging materials from cassava starch/gelatin (7:3 w/w) composite films with varied antioxidant types (quercetin and tertiary butylhydroquinone (TBHQ)) and concentrations (0–200 mg/200 mL film-forming solution) and evaluated their properties. Antioxidant addition altered the mechanical and barrier properties of the films. At 34% relative humidity (RH), increasing the concentration of quercetin increased the tensile strength and decreased the elongation at break of the composite films. Increasing quercetin and TBHQ contents increased the film water solubility and water vapor transmission rate. Intermolecular interactions between the antioxidants and films, as found in Fourier transform infrared (FT-IR) spectra and XRD micrographs, were related to the changed film functionalities. In food application studies, the cassava starch/gelatin films containing quercetin and TBHQ retarded the oxidation of lard (more than 35 days) and delayed the redness discoloration of pork. Cassava starch/gelatin composite films integrated with quercetin and TBHQ can be utilized as active packaging that delays oxidation in foods. Full article

(This article belongs to the Special Issue Sustainable Plastics for Active/Intelligent Food Packaging)

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20 pages, 13176 KiB

Open AccessArticle

Bio-Packaging Material Impact on Blueberries Quality Attributes under Transport and Marketing Conditions

by María Julieta Bof, Franco Emanuel Laurent, Facundo Massolo, Delia Elisa Locaso, Florencia Versino and María Alejandra García

Polymers 2021, 13(4), 481; https://doi.org/10.3390/polym13040481 - 3 Feb 2021

Cited by 15 | Viewed by 5679

Abstract

Blueberries are highly appreciated for their high antioxidant content but are also particularly susceptible to fungal deterioration. In this work, corn starch and chitosan, byproducts of the fishing industry, as well as active compounds obtained from citrus processing waste were used to obtain active biodegradable film packaging. Blueberries were packed in corn starch–chitosan (CS:CH) films and in active films containing lemon essential oil (LEO) or grapefruit seed extract (GSE). The effects of film packaging on the quality parameters of berries and the fungal incidence of disease during storage were studied and compared to benchmark materials. A conservation assay simulating transport and commercialization conditions was conducted. Blueberries packed in CS:CH films showed antioxidant capacity values closer to those packed in commercial PET containers (Clamshells), preserving 84.8% of the initial antioxidants content. Fruit packed in LEO films exhibited the greatest weight loss and rot incidence, and poor surface color. CS:CH and GSE films controlled the fruit respiration rate and weight loss, therefore they are materials with adequate barrier properties for blueberries conservation. Bags formulated with GSE showed adequate barrier properties to maintain fruit quality attributes without the incidence of rottenness, being an interesting option for blueberries exportation. Full article

(This article belongs to the Special Issue Sustainable Plastics for Active/Intelligent Food Packaging)

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12 pages, 1942 KiB

Open AccessArticle

Evaluation of New Antimicrobial Materials Incorporating Ethyl Lauroyl Arginate or Silver into Different Matrices, and Their Safety in Use as Potential Packaging

by Sofía Manso, Magdalena Wrona, Jesús Salafranca, Cristina Nerín, María José Alfonso and Miguel Ángel Caballero

Polymers 2021, 13(3), 355; https://doi.org/10.3390/polym13030355 - 22 Jan 2021

Cited by 10 | Viewed by 2800

Abstract

A big challenge for today’s industry is antimicrobial preservation and the safety of food. An effective solution to this problem can be a modern invention such as antimicrobial packaging. In the presented research the antimicrobial activity of two new active films incorporating silver, as IONPURE IPL, and ethyl lauroyl arginate (LAE) were evaluated, by employing a low-density polyethylene (LDPE) matrix and a biofilm material, respectively. Additionally, LAE was also incorporated into polystyrene (PS) pads by two different methods: by spraying and by immersion of the PS pads into an aqueous LAE solution. LDPE films containing silver did not show any antimicrobial activity against Escherichia coli and Aspergillus flavus, whereas the biofilm containing LAE reduced the growth of Salmonella enterica but did not inhibit Aspergillus flavus. The active PS pads, both sprayed and immersed in LAE solution, also showed antimicrobial activity, causing a reduction of 99.99% of Pseudomonas putida growth. Thermal treatment at 180 °C for 6 and 15 min did not modify the antimicrobial activity of LAE against Salmonella enterica. Moreover, inductively coupled plasma-mass spectrometry (ICP-MS) analysis was performed to check the migration of silver from developed material intended for food packaging applications into food simulant. Full article

(This article belongs to the Special Issue Sustainable Plastics for Active/Intelligent Food Packaging)

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15 pages, 2836 KiB

Open AccessArticle

Development of Biodegradable Films Loaded with Phages with Antilisterial Properties

by Carol López de Dicastillo, Laura Settier-Ramírez, Rafael Gavara, Pilar Hernández-Muñoz and Gracia López Carballo

Polymers 2021, 13(3), 327; https://doi.org/10.3390/polym13030327 - 20 Jan 2021

Cited by 37 | Viewed by 4112

Abstract

The inhibitory and bactericidal capacity of Listex P100 bacteriophage has been studied against different concentrations of Listeria monocytogenes in stationary and exponential phases. Three different matrices were employed to developed films incorporating Listex P100: (1) sodium caseinate, (2) sodium alginate mixed with gelatin, and (3) polyvinyl alcohol (PVOH). All the films were successfully developed by casting at room temperature. These active biodegradable films were optical, structural, and thermally characterized, and their antimicrobial capacities against L. monocytogenes were studied. The incorporation of phages did not affect the morphology, colour, opacity, and thermal stability of polymers. The antimicrobial analysis revealed the bacteriophage presented a high antimicrobial capacity against L. monocytogenes in the stationary phase (4.40 and 6.19 log reduction values or bactericide effect depending on the initial inoculum of the pathogen). Developed films showed antimicrobial capacity close to 1 log after 24 h of incubation at 30 °C. The effectiveness of PVOH films was greater under refrigeration conditions, reaching 2 log reduction after eight days of incubation. The use of these films as a coating in a food or as part of a packaging could improve food safety against the growth of pathogenic microorganisms such as Listeria monocytogenes. Full article

(This article belongs to the Special Issue Sustainable Plastics for Active/Intelligent Food Packaging)

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12 pages, 9322 KiB

Open AccessArticle

Carboxymethyl Cellulose (CMC) Based Electrospun Composite Nanofiber Mats for Food Packaging

by Motahira Hashmi, Sana Ullah, Azeem Ullah, Yusuke Saito, Md. Kaiser Haider, Xinyu Bie, Kosei Wada and Ick Soo Kim

Polymers 2021, 13(2), 302; https://doi.org/10.3390/polym13020302 - 19 Jan 2021

Cited by 66 | Viewed by 9414

Abstract

Cellulose is one of the most abundantly available natural polymers. Carboxymethyl cellulose (CMC) belongs to the cellulose family and has different degrees of substitution. Current research comprises the fabrication and characterization of CMC nanofibers using polyvinyl alcohol (PVA) and polyvinylpyrrolidone (PVP) as capping agents and carriers for sustainable food packaging applications. Recently authors successfully fabricated smooth and uniform nanofibers of stated polymers and optimized the ratios of three polymers for continuous production. However, in this research, it was further characterized for mechanical properties, surface properties, structural properties, air permeability, and chemical properties to confirm the suitability and scope of tri-component nanofibrous mats in food packaging applications. Different fruits and vegetables were packed in a plastic container and closed by nanofiber mats and by a plastic lid. All samples were observed after a specific period of time (fruits were kept for 40 days while vegetables were kept for 10 days in the controlled environment). It was observed in the results that fruits and vegetables closed by nanofiber based webs exhibited better freshness and lower accumulation of moisture as compared to that of containers with plastic lids. From the results of performed tests, it was observed that nanofiber mats possess enough mechanical, structural, and morphological properties to be used as food packaging. Full article

(This article belongs to the Special Issue Sustainable Plastics for Active/Intelligent Food Packaging)

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12 pages, 2823 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

On the Use of Persian Gum for the Development of Antiviral Edible Coatings against Murine Norovirus of Interest in Blueberries

by Niloufar Sharif, Irene Falcó, Antonio Martínez-Abad, Gloria Sánchez, Amparo López-Rubio and María José Fabra

Polymers 2021, 13(2), 224; https://doi.org/10.3390/polym13020224 - 11 Jan 2021

Cited by 23 | Viewed by 3292

Abstract

In the last decades, berries have been identified as important vehicles for the transmission of foodborne viruses and different strategies are being explored to eliminate or reduce viral contamination in these fruits. The aim of this work was to develop novel edible coatings with antiviral properties for inactivating and reducing murine norovirus (MNV). Firstly, the effect of gelatin (G) addition on Persian gum (PG) films was studied in terms of microstructural, mechanical, optical, and water barrier properties. The following PG:G ratios were considered: 100:0, 75:25, 50:50, 25:75, and 0:100. Microstructure analysis revealed the compatibility of both hydrocolloids since no phase separation was observed. The addition of G to PG films provided stiffer and more deformable films than pure PG, with lower water vapor permeability values. Specifically, films prepared with 50:50 PG:G ratio presented better mechanical and barrier performance. Interestingly, pure PG showed antiviral activity on murine norovirus, probably due to the presence of some impurities (mainly tannins). Adding allyl isothiocyanate (AITC) enhanced the PG antiviral activity at refrigerated temperatures in blueberries, not being affected by the AITC concentration. This effect was not observed at ambient temperature, probably due to the volatilization of AITC. Full article

(This article belongs to the Special Issue Sustainable Plastics for Active/Intelligent Food Packaging)

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21 pages, 3391 KiB

Open AccessArticle

Incorporation of Poly(Itaconic Acid) with Quaternized Thiazole Groups on Gelatin-Based Films for Antimicrobial-Active Food Packaging

by Celeste Cottet, Andrés G. Salvay, Mercedes A. Peltzer and Marta Fernández-García

Polymers 2021, 13(2), 200; https://doi.org/10.3390/polym13020200 - 8 Jan 2021

Cited by 28 | Viewed by 4425

Abstract

Poly(itaconic acid) (PIA) was synthesized via conventional radical polymerization. Then, functionalization of PIA was carried out by an esterification reaction with the heterocyclic groups of 1,3-thiazole and posterior quaternization by N-alkylation reaction with iodomethane. The modifications were confirmed by Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (¹H-NMR), as well as ζ-potential measurements. Their antimicrobial activity was tested against different Gram-negative and Gram-positive bacteria. After characterization, the resulting polymers were incorporated into gelatin with oxidized starch and glycerol as film adjuvants, and dopamine as crosslinking agent, to develop antimicrobial-active films. The addition of quaternized polymers not only improved the mechanical properties of gelatin formulations, but also decreased the solution absorption capacity during the swelling process. However, the incorporation of synthesized polymers increased the deformation at break values and the water vapor permeability of films. The antioxidant capacity of films was confirmed by radical scavenging ability and, additionally, those films exhibited antimicrobial activity. Therefore, these films can be considered as good candidates for active packaging, ensuring a constant concentration of the active compound on the surface of the food, increasing products’ shelf-life and reducing the environmental impact generated by plastics of petrochemical origin. Full article

(This article belongs to the Special Issue Sustainable Plastics for Active/Intelligent Food Packaging)

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19 pages, 8014 KiB

Open AccessArticle

Improvement of PBAT Processability and Mechanical Performance by Blending with Pine Resin Derivatives for Injection Moulding Rigid Packaging with Enhanced Hydrophobicity

by Cristina Pavon, Miguel Aldas, Harrison de la Rosa-Ramírez, Juan López-Martínez and Marina P. Arrieta

Polymers 2020, 12(12), 2891; https://doi.org/10.3390/polym12122891 - 2 Dec 2020

Cited by 38 | Viewed by 7465

Abstract

Polybutylene adipate-co-terephthalate (PBAT) is a biodegradable polymer with good features for packaging applications. However, the mechanical performance and high prices of PBAT limit its current usage at the commercial level. To improve the properties and reduce the cost of PBAT, pine resin derivatives, gum rosin (GR) and pentaerythritol ester of GR (UT), were proposed as sustainable additives. For this purpose, PBAT was blended with 5, 10, and 15 wt.% of additives by melt-extrusion followed by injection moulding. The overall performance of the formulations was assessed by tensile test, microstructural, thermal, and dynamic mechanical thermal analysis. The results showed that although good miscibility of both resins with PBAT matrix was achieved, GR in 10 wt.% showed better interfacial adhesion with the PBAT matrix than UT. The thermal characterization suggested that GR and UT reduce PBAT melting enthalpy and enhance its thermal stability, improving PBAT processability. A 10 wt.% of GR significantly increased the tensile properties of PBAT, while a 15 wt.% of UT maintained PBAT tensile performance. The obtained materials showed higher hydrophobicity than neat PBAT. Thus, GR and UT demonstrated that they are advantageous additives for PBAT–resin compounding for rigid food packaging which are easy to process and adequate for industrial scalability. At the same time, they enhance its mechanical and hydrophobic performance. Full article

(This article belongs to the Special Issue Sustainable Plastics for Active/Intelligent Food Packaging)

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