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Polymeric Materials for Food Packaging II

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A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Biomacromolecules, Biobased and Biodegradable Polymers".

Deadline for manuscript submissions: closed (31 August 2022) | Viewed by 38477

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Dr. Ana Beltrán Sanahuja

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Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, 03690 Alicante, Spain
Interests: active food packaging; polymers characterization; analytical chemistry; food chemistry; food authentication; food waste reduction; polyphenols; volatile composition; antioxidant activity; oxidative stability of foods; environmental analysis
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Dear Colleagues,

Currently, the development of new food preservation solutions is essential to contribute to the global reduction of food waste. Food preservation technology improvements through the development of innovative food packaging materials that extend the shelf life of food constitute an alternative to traditional post-harvest practices, which are more aggressive, less sustainable, and have more risks to human health.

Consequently, research about innovative polymeric materials for food packaging is a promising challenge to the food industry for improving the quality and safety of food products.

This Special Issue on “Polymeric Materials for Food Packaging” is focused on original research and current review articles related to new food packaging materials.

This Special Issue primarily covers the following topics:

Nanocomposites;
Multifunctional materials;
Active packaging materials;
Intelligent packaging materials;
Biopolymers;
Biobased materials;
Biodegradable materials;
Edible films and coatings.

Innovative and original research articles or reviews are welcome for inclusion in this Special Issue of Polymers.

Dr. Ana Beltrán Sanahuja
Guest Editor

Manuscript Submission Information

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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.

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Keywords

food packaging
active packaging
intelligent packaging materials
food shelf-life
biopolymers
multifunctional materials
polymer characterization
food waste reduction
edible films and coatings
nanocomposites

Published Papers (11 papers)

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11 pages, 3064 KiB

Open AccessArticle

Effect of Repeated Contact to Food Simulants on the Chemical and Functional Properties of Nano ZnO Composited LDPE Films for Reusable Food Packaging

by Wooseok Lee, Nattinee Bumbudsanpharoke, Gyeong-Hyeon Gawk, Jae-Min Oh and Seonghyuk Ko

Polymers 2023, 15(1), 9; https://doi.org/10.3390/polym15010009 - 20 Dec 2022

Cited by 2 | Viewed by 1608

Abstract

The effect of repeated contact with food simulants on the properties and functionality of zinc oxide (ZnO) in nanocomposite films was investigated to examine possible safety hazards from the point of view of long-term use as food packaging. Low-density polyethylene (LDPE) embedded with 5 wt% nano-ZnO was immersed in distilled water, 50% ethanol, 4% acetic acid, and n-heptane. The cycle of immersion–rinse–dry was repeated up to 40 times for same sample under constant condition. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), X-ray absorption spectroscopy (XAS), field emission-scanning electron microscopy (FE-SEM), and UV–Vis spectroscopy analyses were performed to identify the changes in the chemical and functional properties of the nanocomposite film. Acetic acid had the greatest impact on the LDPE-ZnO nanocomposite films, while other food simulants caused little change. A new carboxylate bond was formed by the reaction of ZnO with acetic acid, as evidenced by the FTIR spectra. In addition, XRD and XAS confirmed the phase changes of nano-ZnO into zinc salts such as zinc hydroxy acetate or zinc acetate dihydrate. Furthermore, the light barrier property of the nanocomposite film drastically decreased, owing to the change in the bandgap of ZnO and film morphology. Full article

(This article belongs to the Special Issue Polymeric Materials for Food Packaging II)

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16 pages, 2115 KiB

Open AccessArticle

Oxygen Scavenger and Antioxidant LDPE/EVOH/PET-Based Films Containing β-Carotene Intended for Fried Peanuts (Arachis hypogaea L.) Packaging: Pilot Scale Processing and Validation Studies

by Adriana Juan-Polo, Salvador E. Maestre Pérez, María Monedero Prieto, Carmen Sánchez Reig, Ana María Tone, Nuria Herranz Solana and Ana Beltrán Sanahuja

Polymers 2022, 14(17), 3550; https://doi.org/10.3390/polym14173550 - 29 Aug 2022

Cited by 6 | Viewed by 2111

Abstract

The aim of this study was to develop an oxygen scavenger and antioxidant active packaging material for fried peanuts. The packaging solution, which has been made at the laboratory previously, has been developed by cast film extrusion and is composed of low-density polyethylene-ethylene vinyl alcohol-polyethylene terephthalate (LDPE/EVOH/PET)-based films containing β-carotene (CAR). In comparison with film without additive, developed film presented an orange colouring (higher L* and b* values and lower a* values) and an increase in oxygen induction time (OIt) from 4.5 to 14.1 min. The incorporation of β-carotene to the formulation also brings about a significant effect on the thermal stability as maximum degradation temperatures increased around 1%. Regarding the oxygen absorption capacity of the films, values of 1.39 ± 0.10 mL O₂ per g of film at laboratory scale and 1.7 ± 0.3 mL O₂ per g of multilayer (ML)/LDPE_CAR were obtained, respectively, after 3 days, proving the suitability of the packaging solutions as oxygen absorbers. To validate the packaging solution, the oxidative stability of fried peanuts packed in fabricated multilayer β-carotene bags was evaluated for 3 months at 40 °C. The hexanal content remained constant during this period. Meanwhile, peanuts packed in ML without β-carotene increased their hexanal content to 294%. This fact indicated a lower extent of oxidation in fried peanuts compared to food samples packaged in control films, suggesting the potential of ML/LDPE_CAR films as sustainable and antioxidant food packaging systems to offer protection against lipid oxidation in foods. Sensory evaluation confirmed that ML/LDPE_CAR films provided the peanut samples with an extra aroma due to the volatile degradation products of β-carotene (such as β-cyclocitral or 6-methyl-5-hepten-2-ol). Full article

(This article belongs to the Special Issue Polymeric Materials for Food Packaging II)

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21 pages, 4258 KiB

Open AccessArticle

Cold Plasma-Based Fabrication and Characterization of Active Films Containing Different Types of Myristica fragrans Essential Oil Emulsion

by Bara Yudhistira, Andi Syahrullah Sulaimana, Fuangfah Punthi, Chao-Kai Chang, Chun-Ta Lung, Shella Permatasari Santoso, Mohsen Gavahian and Chang-Wei Hsieh

Polymers 2022, 14(8), 1618; https://doi.org/10.3390/polym14081618 - 16 Apr 2022

Cited by 13 | Viewed by 2272

Abstract

Myristica fragrans essential oil (MFEO) is a potential active compound for application as an active packaging material. A new approach was developed using a cold plasma treatment to incorporate MFEO to improve the optical, physical, and bacterial inhibition properties of the film. The MFEO was added as coarse emulsion (CE), nanoemulsion (NE), and Pickering emulsion (PE) at different concentrations. The PE significantly affected (p < 0.05) the optical, physical, and chemical properties compared with CE and NE films. The addition of MFEO to low-density polyethylene (LDPE) film significantly reduced water vapor permeability (WVP) and oxygen permeability (OP) and showed marked activity against E. coli and S. aureus (p < 0.05). The release rate of PE films after 30 h was 70% lower than that of CE and NE films. Thus, it can be concluded that the fabrication of active packaging containing MFEO is a potential food packaging material. Full article

(This article belongs to the Special Issue Polymeric Materials for Food Packaging II)

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12 pages, 3184 KiB

Open AccessArticle

Effect of Locust Bean Gum-Sodium Alginate Coatings Combined with High CO₂ Modified Atmosphere Packaging on the Quality of Turbot (Scophthalmus maximus) during Refrigerated Storage

by Jie Cao, Wenru Liu, Jun Mei and Jing Xie

Polymers 2021, 13(24), 4376; https://doi.org/10.3390/polym13244376 - 14 Dec 2021

Cited by 3 | Viewed by 2235

Abstract

This research was conducted to investigate the effect of active coatings composed of locust bean gum (LBG) and sodium alginate (SA) containing daphnetin emulsions (DEs) combined with modified atmosphere packaging (MAP) on the microbiological and physicochemical properties of turbot during 4 °C refrigerated storage for 32 days. The results revealed that LBG-SA-DE coatings together with high CO₂ MAP (60% CO₂/35% N₂/5% O₂) maintained the total viable count (TVC) of H₂S-producing bacteria in 4–6 lg CFU/g, which is lower than the limit (7 lg CFU/g). In addition, LBG-SA-DE coatings together with high CO₂ MAP (60% CO₂/35% N2/5% O₂) inhibited the production of odor compounds, including thiobarbituric acid (TBA), trimethylamine-nitrogen (TMA-N), K value, and total volatile basic nitrogen (TVB-N). The low-field NMR analysis (LF-NMR) and magnetic resonance imaging (MRI) indicated that LBG-SA-DE coatings together with high CO₂ MAP (60% CO₂/35% N₂/5% O₂) treatments could delay the release of water located in muscle fiber macromolecules or convert it into free water based on muscle fiber destruction, thus maintaining the water content and migration. The results of the sensory evaluation showed that turbot treated with LBG-SA-DE coatings together with MAP could maintain its freshness during refrigerated storage. Full article

(This article belongs to the Special Issue Polymeric Materials for Food Packaging II)

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16 pages, 3132 KiB

Open AccessArticle

Biodegradable Poly(Butylene Adipate-Co-Terephthalate) and Thermoplastic Starch-Blended TiO₂ Nanocomposite Blown Films as Functional Active Packaging of Fresh Fruit

by Danaya Phothisarattana, Phanwipa Wongphan, Khwanchat Promhuad, Juthathip Promsorn and Nathdanai Harnkarnsujarit

Polymers 2021, 13(23), 4192; https://doi.org/10.3390/polym13234192 - 30 Nov 2021

Cited by 66 | Viewed by 5246

Abstract

Biodegradable polymers can be used for eco-friendly, functional, active packaging to preserve food quality. Incorporation of titanium dioxide (TiO₂) nanoparticles into polymer packaging enhances ethylene-scavenging activity and extends the shelf-life of fresh produce. In this study, TiO₂ nanoparticles were incorporated into biodegradable poly(butylene adipate-co-terephthalate) (PBAT)- and thermoplastic cassava starch (TPS)-blended films to produce nanocomposite packaging via blown-film extrusion. The effects of TiO₂ on morphology, packaging properties, and applications as functional packaging for fresh produce were investigated. Increased TiO₂ in the film packaging increased amorphous starch content and hydrogen bonding by interacting with the TPS phase of the polymer blend, with negligible chemical interaction with the PBAT component and identical mechanical relaxation in the PBAT phase. Surface topography indicated void space due to non-homogeneous dispersion causing increased oxygen and carbon dioxide permeability. Homogeneous dispersion of fine TiO₂ nanoparticles increased mechanical strength and reduced oxygen, carbon dioxide, and water vapor permeability. Films containing TiO₂ also showed efficient oxygen-scavenging activity that removed residual oxygen from the package headspace dependent on the levels and morphology of nanoparticles in the film matrices. Banana fruit packaged in films containing TiO₂ recorded slower darkening color change and enhanced shelf-life with increasing TiO₂ content. Full article

(This article belongs to the Special Issue Polymeric Materials for Food Packaging II)

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19 pages, 3424 KiB

Open AccessArticle

Multilayer Films Based on Poly(lactic acid)/Gelatin Supplemented with Cellulose Nanocrystals and Antioxidant Extract from Almond Shell By-Product and Its Application on Hass Avocado Preservation

by Arantzazu Valdés, Carmen Martínez, Mari Carmen Garrigos and Alfonso Jimenez

Polymers 2021, 13(21), 3615; https://doi.org/10.3390/polym13213615 - 20 Oct 2021

Cited by 21 | Viewed by 3751

Abstract

In this work, poly(lactic acid) (PLA)/gelatin/PLA multilayer films supplemented with cellulose nanocrystals and antioxidant extract from almond shell (AS) by-products were developed by solvent casting technique for active food packaging. The almond shell antioxidant extract (ASE) was obtained by microwave-assisted extraction, while cellulose nanocrystals (CNCs) were extracted from AS by a sequential process of alkalization, acetylation and acid hydrolysis. Four formulations were obtained by adding 0 (control), 6 wt.% of ASE (FG/ASE), 4.5 wt.% of CNCs (FG/CNC) and 6 wt.% + 4.5 wt.% of ASE + CNCs, respectively, (FG/ASE + CNC) into fish gelatin (FG). PLA/FG/PLA multilayer films were prepared by stacking two outer PLA layers into a middle FG film. A surface modification of PLA by air atmospheric plasma treatment was optimized before multilayer development to improve PLA adhesion. Complete characterization of the multilayers underlined the FG/ASE + CNC formulation as a promising active reinforced packaging system for food preservation, with low values of transparency, lightness and whiteness index. A good adhesion and homogeneity of the multilayer system was obtained by SEM, and they also demonstrated low oxygen permeability (40.87 ± 5.20 cm³ mm m⁻² day) and solubility (39.19 ± 0.16%) values, while mechanical properties were comparable with commercial plastic films. The developed multilayer films were applied to Hass avocado preservation. The initial degradation temperature (T_ini), DSC parameters and in vitro antioxidant capacity of the films were in accordance with the low peroxide and anisidine values obtained from avocado pulp after packaging for 14 days at 4 °C. The developed PLA/FG/PLA films supplemented with 6 wt.% ASE+ 4.5 wt.% CNCs may be potential bioactive packaging systems for fat food preservation. Full article

(This article belongs to the Special Issue Polymeric Materials for Food Packaging II)

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22 pages, 33501 KiB

Open AccessArticle

Effect of Pectin/Nanochitosan-Based Coatings and Storage Temperature on Shelf-Life Extension of “Elephant” Mango (Mangifera indica L.) Fruit

by Thi Minh Phuong Ngo, Thanh Hoi Nguyen, Thi Mong Quyen Dang, Thi Van Thanh Do, Alissara Reungsang, Nareekan Chaiwong and Pornchai Rachtanapun

Polymers 2021, 13(19), 3430; https://doi.org/10.3390/polym13193430 - 06 Oct 2021

Cited by 12 | Viewed by 2799

Abstract

The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study, the effect of coating and storage temperature on the characteristics of mango fruits was investigated. The mango fruits were immersed in different concentrations (1.5%, 2.0%, and 2.5%) of pectin/nanochitosan dispersion (with ratios of pectin:nanochitosan 50:50), and (0.75%, 1% and 1.25%) of nanochitosan dispersion and stored at 17, 25, and 32 °C for 24 days. Changes in fruit, including weight loss, firmness, color, chemical composition (such as the total soluble solids concentration (TSS)), total sugar, reducing sugar, titratable acidity (TA), and vitamin C were periodically recorded. The results indicated that the pectin/nanochitosan coating significantly prevented reductions in the fruit weight, firmness, TSS, TA, and vitamin C content. Additionally, pectin/nanochitosan at a low temperature (17 °C) had a greater positive effect on fruit shelf-life and weight maintenance than 25 and 32 °C. The coated mango fruits maintained good quality for 24 days at 17 °C, while coated fruits stored at 25 °C and 32 °C, as well as uncoated ones stored at 17 °C, were destroyed after two weeks. At the maximum storage time evaluated, the coating formulations containing pectin and nanochitosan exhibited microbial counts below the storage life limit of 10⁶ CFU/g of fruit. In general, the results showed that the pectin/nanochitosan coating (2%) with a storage temperature of 17 °C is the most effective strategy for improving quality and extending the shelf-life of mango fruits. Full article

(This article belongs to the Special Issue Polymeric Materials for Food Packaging II)

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21 pages, 3235 KiB

Open AccessArticle

Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films

by Simona Dordevic, Dani Dordevic, Petr Sedlacek, Michal Kalina, Karolina Tesikova, Bojan Antonic, Bohuslava Tremlova, Jakub Treml, Marcela Nejezchlebova, Lukas Vapenka, Ales Rajchl and Monika Bulakova

Polymers 2021, 13(19), 3388; https://doi.org/10.3390/polym13193388 - 01 Oct 2021

Cited by 28 | Viewed by 2808

Abstract

The aim of the research was to produce edible packaging based on chitosan with the addition of various concentrations of extracts of blueberry, red grape and parsley marcs. Packaging was made from extrudate extracts, which were subsequently analyzed by physicochemical methods: zeta-potential, gas barrier properties, thickness, water content, solubility, swelling degree, textural properties, total polyphenol content (TPC), polyphenols by high pressure liquid chromatography (HPLC), antioxidant activity, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), antimicrobial activity and determination of migration of bioactive substances. The results indicate that a higher content of plant extracts have a statistically significant (p < 0.05) influence on properties of experimentally produced edible films. Edible films produced with the highest concentrations of red grapes marc extracts showed the most advantageous properties since antimicrobial activity against E. coli were the highest in this kind of produced film. The physical properties of edible films were also improved by the addition of extracts; gas permeability toward oxygen can be defined as advantageous, as can swelling degree, which decreased with higher concentrations of extracts. The research emphasized the possibility to use plant foodstuffs by-products in the production of edible/biodegradable films, helping in the overall sustainability and eco-friendliness of food/package production. Full article

(This article belongs to the Special Issue Polymeric Materials for Food Packaging II)

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13 pages, 3016 KiB

Open AccessArticle

Eco-Friendly Rice Straw Paper Coated with Longan (Dimocarpus longan) Peel Extract as Bio-Based and Antibacterial Packaging

by Rungsima Chollakup, Wuttinant Kongtud, Udomlak Sukatta, Maneenuch Premchookiat, Kanyanut Piriyasatits, Hataitip Nimitkeatkai and Amnat Jarerat

Polymers 2021, 13(18), 3096; https://doi.org/10.3390/polym13183096 - 14 Sep 2021

Cited by 10 | Viewed by 7734

Abstract

This study aimed to develop active paper from rice straw fibers with its function as antibacterial activity obtained from longan (Dimocarpus longan) peels. The morphology and mechanical properties of fibers of rice straw were examined as quality parameters for paper production. Rice straw paper (RSP) with basis weight ca 106.42 g/m², 0.34 mm thickness, 34.15% brightness, and 32.26 N·m/g tensile index was successfully prepared from fibers and pulps without chemical bleaching process. Bioactive compounds of longan peels were extracted using maceration technique with a mixture of ethanol-water, and subsequently coated onto RSP at concentration of 10%, 15% and 20% (w/v). Fourier transform infrared (FTIR) spectroscopic analysis demonstrated the functional groups of phytochemicals in the peel extract. The results of physical properties showed that the coated RSP had similar thickness and tensile index, but had lower brightness compared to control papers. Scanning electron microscopy (SEM) confirmed the significantly different of surface and cross-section structures between coated and uncoated RSP. The coated RSP had relatively greater barrier properties to prevent water absorption. In addition, the RSP coated with longan peel extracts showed significant antibacterial activity against foodborne bacteria, Staphylococcus aureus and Bacillus cereus. This study reveals the benefits of natural byproducts as potential materials for active packaging prepared by environmentally friendly processes. Full article

(This article belongs to the Special Issue Polymeric Materials for Food Packaging II)

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13 pages, 2067 KiB

Open AccessArticle

Postharvest Quality of Cherry Tomatoes Coated with Mucilage from Dragon Fruit and Irradiated with UV-C

by Zuliana Razali, Chandran Somasundram, Siti Zalifah Nurulain, Wijenthiran Kunasekaran and Matthew Raj Alias

Polymers 2021, 13(17), 2919; https://doi.org/10.3390/polym13172919 - 30 Aug 2021

Cited by 8 | Viewed by 2719

Abstract

Cherry tomatoes are climacteric fruits that have a limited shelf life. Over the years, many methods have been applied to preserve the fruit quality and safety of these fruits. In this study, a novel method of combining mucilage from dragon fruits and UV-C irradiation was carried out. Cherry tomatoes were subjected to UV-C irradiation and edible coating, both as a stand-alone and hurdle treatment. The edible coating was prepared from the mucilage of white dragon fruits. Quality parameters including color, weight loss, total soluble solids, titratable acidity, ascorbic acid, antioxidant analysis (total phenolic content and flavonoid content), and microbial analysis were measured throughout 21 days of storage at 4 °C. Results showed that the hurdle treatment extended shelf life by 21 days, reduced weight loss (0.87 ± 0.05%) and color changes (11.61 ± 0.95 ΔE), and inhibited microbes better than stand-alone treatments. Furthermore, fruits treated with the combination of UV-C and edible coating also contained higher total polyphenol content (0.132 ± 0.003 mg GAE/100 mL), total flavonoid content (13.179 ± 0.002 mg CE/100 mL), and ascorbic acid (1.07 ± 0.06 mg/100 mL). These results show that the combination of UV-C and edible coating as a hurdle treatment could be an innovative method to preserve shelf life and quality of fruits. Full article

(This article belongs to the Special Issue Polymeric Materials for Food Packaging II)

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Review

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23 pages, 2857 KiB

Open AccessReview

Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings

by Rayssa Cruz Lima, Anna Paula Azevedo de Carvalho, Carla P. Vieira, Rodrigo Vilela Moreira and Carlos Adam Conte-Junior

Polymers 2021, 13(16), 2675; https://doi.org/10.3390/polym13162675 - 10 Aug 2021

Cited by 17 | Viewed by 3832

Abstract

The side effects and potential impacts on human health by traditional chemical additives as food preservatives (i.e., potassium and sodium salts) are the reasons why novel policies are encouraged by worldwide public health institutes. More natural alternatives with high antimicrobial efficacy to extend shelf life without impairing the cheese physicochemical and sensory quality are encouraged. This study is a comprehensive review of emerging preservative cheese methods, including natural antimicrobials (e.g., vegetable, animal, and protist kingdom origins) as a preservative to reduce microbial cheese contamination and to extend shelf life by several efforts such as manufacturing ingredients, the active ingredient for coating/packaging, and the combination of packaging materials or processing technologies. Essential oils (EO) or plant extracts rich in phenolic and terpenes, combined with packaging conditions and non-thermal methods, generally showed a robust microbial inhibition and prolonged shelf life. However, it impaired the cheese sensory quality. Alternatives including EO, polysaccharides, polypeptides, and enzymes as active ingredients/nano-antimicrobials for an edible film of coating/nano-bio packaging showed a potent and broad-spectrum antimicrobial action during shelf life, preserving cheese quality parameters such as pH, texture, color, and flavor. Future opportunities were identified in order to investigate the toxicological effects of the discussed natural antimicrobials’ potential as cheese preservatives. Full article

(This article belongs to the Special Issue Polymeric Materials for Food Packaging II)

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