Search Results (65)

Biobased packaging solutions with active functions for different food categories are a very attractive topic nowadays. This packaging provides suitable preservation of the food quality and extends the shelf life of packed items. In addition, this is a promising pathway to overcome global pollution, to protect human health, as well as to provide a better planetary wellbeing. In this work, a packaging composition based on poly(lactic acid) (PLA) with the addition of Curcuma longa L. (C) extract prepared by the solution casting method is promoted as a potential packaging option for the active food packaging of cheese. The dopant levels of the extract were performed at 0.5%, 1%, 2%, 5%, and 10%, while the neat PLA film was used as a control. The obtained results are promising. By a thermal analysis, it is shown that C-extract has a plasticizing and nucleating effect on PLA molecules, as well as improving the barrier and other film properties. Moreover, this packaging was proven as a potential antimicrobial packaging for white cheese—it enables extending the shelf life by direct contact. This is a simple way of manufacturing biobased packaging doped with natural antimicrobials that could be used for other food categories that are prone to microbiological attack. Full article

The objective of this study is the fabrication of sensors which can detect modifications in CO₂ concentrations at room temperature, thus indicating the quality or microbial spoilage of food products when incorporated into food packaging. ZnO nanostructures are known for their ability to detect organic gases; however, their effectiveness is limited to high temperatures (greater than 200 °C). To overcome this limitation, sodium (Na) doping is investigated as a way to enhance the sensing properties of ZnO films and lower the working temperature. In this study, undoped and Na-doped ZnO thin films were developed via the sol-gel method with different Na percentages (2.5, 5 and 7.5%) and were deposited via spin coating. The crystal structure, the morphology, and the surface topography of the developed films were characterized by X-ray Diffraction (XRD), Scanning Electron Microscopy (SEM), and Atomic Force Microscopy (AFM), respectively. Furthermore, the response to CO₂ was measured by varying its concentration up to 500 ppm at room temperature. All the developed films presented the characteristic diffraction peaks of the ZnO wurtzite hexagonal crystal structure. SEM revealed that the films consisted of densely packed grains, with an average particle size of 58 nm. Na doping increased the film thickness but reduced the surface roughness. Finally, the developed sensors demonstrated very good CO₂ sensing properties, with the 2.5% Na-doped sensor having an enhanced sensing performance concerning sensitivity, response, and recovery times. This leads to the conclusion that Na-doped ZnO sensors could be used for the detection of microbial spoilage in food products at room temperature, making them suitable for smart food packaging applications. Full article

In recent years, there has been a growing emphasis on packaging made from biodegradable materials. These materials not only help to reduce environmental impact, but also extend the shelf life of food products, thereby contributing to a significant reduction in food waste. In order to develop novel biodegradable polymeric films for use as active packaging, polylactide materials filled with vanillic acid were prepared. Analyses were conducted to determine the influence of vanillic acid on the structural morphology and key food storage properties of the resulting films, including water vapor resistance, mechanical properties, UV barrier properties, opacity, and antioxidant activity. The effect of the vanillic acid on the firmness of blueberries packed in films with and without the additive was evaluated. The research demonstrated that incorporating vanillic acid into polylactide significantly enhanced the UV barrier properties of the resulting materials. Furthermore, the resulting antioxidant activity contributed to extending the freshness of the stored blueberries. The addition of vanillic acid did not substantially affect the transparency of the films, maintaining the visibility of the fruit. Full article

Composite biopolymer hydrogel as food packaging material, apart from being environmentally favorable, faces high standards set upon food packaging materials. The feature that favors biopolymer film application is their low gas permeability under room conditions and lower relative humidity conditions. However, most biopolymer-based materials show high moisture sensitiveness and limited water vapor permeability, which limits their application for food packaging. In this paper, a new packaging material derived from an edible oil industry byproduct (pumpkin oil cake) coated with a thin layer of paraffin wax was obtained. Compared to the film without wax coating, the new material showed reduced water sensitivity and significantly reduced water vapor transmission rate (56.98 ± 7.42 g/m² 24 h). The new material was tested for packing dry apricot slices under a modified atmosphere (100% N₂). Gas composition in PuOC/wax pouches’ headspace was minimally changed during 105 days of storage. The low moisture content (6.76–10.60%) of dried apricot slices was preserved throughout the storage period (p > 0.05), as well as high rehydration power (65–75%). Changes in sensorial properties during storage were minimal. Total phenol content was minimally reduced during storage, followed by antioxidant activity (FRAP and ABTS trial). The microbial profile of dried apricot slices showed that a safe product was obtained throughout the storage. Considering the results, the functionality of new material for packing dry apricots under a modified atmosphere was proven. Full article

Edible coatings are an innovative solution for food producers and suppliers looking for healthy alternatives that would be appealing to consumers seeking for ready-made products in fresh form. Low-processed horticulture products are expected to appear in more and more convenient form, ready to eat and completely safe. The application of edible surface films contributes to the extension of shelf life while maintaining strict hygiene standards. Properly selected coating components are not only able to slow down the decomposition processes but also inhibit microbial growth, thus preventing quality losses and eliminating any potential threats to health. The additional use of modified atmosphere packaging (MAP) can significantly increase the shelf life of fruit and vegetables both fresh and minimally processed. However, single treatments (edible coatings and MAP) are limited in maintaining the quality and shelf life of fresh and fresh-cut fruit and vegetables. Little is known about the synergistic effect of MAP and edible coatings, and more research is necessary. The synergic action means combined action—first applying the edible coating, then packing in MAP. Full article

Surface-enhanced Raman scattering (SERS) is widely used for trace detection of substances, and the key to this technology lies in the preparation of the substrate material. In this study, a composite SERS material of Au NRs/4-MBA/PAM was constructed and characterized to better immobilize the reference molecule 4-mercaptobenzoic acid (4-MBA). Electron transmission microscopy results demonstrated that the PAM film helps Au NRs to pack closely, enhancing the stability of the material structure and reducing the interference of external environmental factors on the response of 4-MBA, thus improving the accuracy of quantitative determination. Comparative experimental results with the Au NRs/4-MBA substrate showed that the relative standard deviations (RSDs) of the detection results for MG on different batches of Au NRs/4-MBA/PAM were less than 8.0%, and the RSDs of different points on the same material were less than 10.0%, indicating that the Au NRs/4-MBA/PAM has higher uniformity, better reproducibility, and higher sensitivity in detecting malachite green (MG). Applying this material in the recovery determination of fish extract showed that the recovery rates of MG were between 75.60% and 83.24%. Therefore, the Au NRs/4-MBA/PAM substrate can accurately detect and quantify veterinary drug residue in complex matrices such as food tissue. Full article

Loquat leaf extract (LLE) was added to guar gum and pullulan as an environmentally friendly packaging film (GPE) to preserve Chinese water chestnuts (CWCs). The effect of the amount of LLE on the guar gum/pullulan composite film was investigated. The optimal amount of LLE was 4% (GPE4), with lower water vapor permeability (WVP) and greater mechanical strength, antioxidant, and comparable antibacterial performance than many pullulan-based films. Upon packing the CWCs for 4 days, the weight loss rate of GPE4 was only 1.80 ± 0.05%. For GPE4, the POD activity, the soluble solid content, and the vitamin C (Vc) content of the CWCs were 21.61%, 36.16%, and 26.22% higher than those of the control sample, respectively. More importantly, GPE4 was effective in preserving the quality of CWCs after 4 days of storage, better or at least comparable to non-biodegradable plastic wrapping (PE). Therefore, it can be concluded that GPE films hold significant promise as a sustainable alternative packaging material for preserving fruit-based foods like CWCs, potentially replacing PE in the future. Full article

Over the past few decades, synthetic petroleum-based packaging materials have increased, and the production of plastics has surpassed all other man-made materials due to their versatility. However, the excessive usage of synthetic packaging materials has led to severe environmental and health-related issues due to their nonbiodegradability and their accumulation in the environment. Therefore, bio-based packages are considered alternatives to substitute synthetic petroleum-based packaging material. Furthermore, the choice of packing material in the food industry is a perplexing process as it depends on various factors, such as the type of food product, its sustainability, and environmental conditions. Interestingly, due to proven mechanical, gas, and water vapor barrier properties and biological activity, polysaccharide-based bioplastics show the potential to expand the trends in food packaging, including edible films or coatings and intelligent and active food packaging. Various chemical modifications, network designs, and processing techniques have transformed polysaccharide materials into valuable final products, particularly for large-scale or high-value applications. Transitioning from petroleum-based resources to abundant bio-based polysaccharides presents an opportunity to create a sustainable circular economy. The economic viability of polysaccharide-based bioplastics is determined by several factors, including raw material costs, production technologies, market demand, and scalability. Despite their potential advantages over traditional plastics, their economic feasibility is affected by continuous technological advancements and evolving market dynamics and regulations. This review discusses the structure, properties, and recent developments in polysaccharide-based bioplastics as green and sustainable food packaging materials. Full article

Deep Eutectic Solvents (DESs) show promising abilities for the delamination of multilayer packaging films that are used in food packaging and in pharmaceutical blister packs. Due to the complexity of their structure, the recycling of such materials is a challenging task, leading to the easiest or cheapest disposal option of either landfill or incineration. Towards the development of ‘green’ solvents for efficient waste management and recycling, this research focuses on the preparation of a range of hydrophobic and hydrophilic DESs based on carboxylic acids in combination with various naturally derived aliphatic and aromatic organic compounds as well as amino acids. Chemical and physical characterization of the solvents was undertaken using differential scanning calorimetry, rheometry, and density measurements for the determination of their properties. Subsequently, batches of solvent were tested against different types of consumer packaging to evaluate the ability of the DES to delaminate these structures into their component materials. The laminate packaging waste products tested were Al/PE, PE/Al/PET, Al/PE/paper, and PVC/PE/Al. Separated films were collected and studied to further examine the effect of solvent delamination on the materials. Depending on the DES formulation, the results showed either partial or full delamination of one or more of the packaging materials, albeit there were challenges for certain solvent systems in the context of delivering a broad delamination efficiency. Variables including temperature, agitation rate, mixing time, and solvent ratios were investigated via a Design of Experiments process to assess the effects of these parameters on the delamination outcome. The results showed that the DESs presented in this research can offer an efficient, low-energy, affordable, and green option for the delamination of laminate packaging materials. Full article

Polysaccharides are an excellent renewable source for developing food-packing materials. It is expected that these packages can be an efficient barrier against oxygen; can reduce lipid peroxidation, and can retain the natural aroma of a food commodity. Starch has tremendous potential to be explored in the preparation of food packaging; however, due to their high hydrophilic nature, packaging films produced from starch possess poor protective moisture barriers and low mechanical properties. This scenario limits their applications, especially in humid conditions. In contrast, lignin’s highly complex aromatic hetero-polymer network of phenylpropane units is known to play a filler role in polysaccharide films. Moreover, lignin can limit the biodegradability of polysaccharides films by a physical barrier, mainly, and by non-productive bindings. The main interactions affecting lignin non-productive bindings are hydrophobic interactions, electrostatic interactions, and hydrogen-bonding interactions, which are dependent on the total phenolic –OH and –COOH content in its chemical structure. In this review, the use of lignin as a reinforcement to improve the biodegradability of starch-based films in wet environments is presented. Moreover, the characteristics of the used lignins, the mechanisms of molecular interaction among these materials, and the sensitive physicochemical parameters for biodegradability detection are related. Full article

Poly-(Lactic Acid) (PLA) is regarded as one of the most promising bio-based polymers due to its biocompatibility, biodegradability, non-toxicity, and processability. The investigation of the potential of PLA films in preserving the quality of strawberries is fully in line with the current directives on the sustainability of food packaging. The study aims to investigate the effects of PLA films on strawberries’ physical and chemical properties, thereby determining whether they can be used as a post-harvest solution to control antioxidant loss, reduce mold growth, and extend the shelf-life of strawberries. Well-designed PLA films with different-sized holes obtained by laser perforation (PLA₀, PLA₁₆ and PLA₂₃) were tested against a conventional packaging polypropylene (PP) tray for up to 20 days of storage. Weight loss and mold growth were significantly slower in strawberries packed in PLA films. At the same time, PLA-based films effectively preserved the deterioration of vitamin C content, polyphenols and antioxidant activity compared to the control. Furthermore, among all, the micro-perforated PLA film (PLA₂₃) showed better preservation in the different parameters evaluated. These results could effectively inhibit the deterioration of fruit quality, showing promising expectations as an effective strategy to extend the shelf-life of strawberries. Full article

Alginate films plasticized with glycerol and enriched in raspberry and/or black currant seed oils were prepared via casting solution techniques. The intention was to create active films for food packaging where antioxidants in a film would deactivate oxidants in a packed product or its surroundings, improving conditions inside packaging and extending the shelf life of such a product. The prepared materials were characterized by physicochemical, spectroscopic, mechanical, water vapor transmission (WVTR), and antioxidant activity analysis. Infrared spectra of the alginate films with oils were similar to those without the additive; the band with a maximum at about 1740 cm⁻¹ stood out. The prepared materials with oils were thicker, contained less water, were more yellow, and were less permeable to water vapor. Moreover, the presence of the oil in the films resulted in a slightly lower Young’s modulus and lower stress at break values but higher strain at break. The antioxidant capacity of raspberry seed oil itself was about five times higher than that of black currant seed oil, and a similar trend was noticed for films modified with these oils. The results indicated that both oils could be used as active substances with antioxidant properties in food packaging. Full article

Banana (Musa acuminate) has been popular among consumers worldwide due to its rich nutrients and minerals. However, bananas are highly susceptible to the physical and biological factors that lead to postharvest loss during transportation and storage. In this work, novel sodium alginate (SA) films incorporated with silver nitroprusside nanoparticles (AgNNPs) were prepared to extend the shelf life of bananas through antibacterial and antioxidant coating. The results exhibited that AgNNPs were cubical and that their size was <500 nm, with metal composition being Ag and Fe. Additionally, the incorporation of AgNNPs in the SA film was seen in FE-SEM and zeta analysis, with an average size of about 365.6 nm. Furthermore, the functional and crystalline properties of AgNNPs were assessed through FTIR and XRD. Transmittance testing of the SA-AgNNPs films confirmed they have good UV barrier properties. SA-AgNNPs films exhibited excellent high antibacterial activity against foodborne pathogens including L. monocytogenes, S. enterica, and E. coli at the concentration of 500 µg/mL. Moreover, during the storage of bananas, SA-AgNNPs nanocomposite coatings act as a barrier to microbial contamination and slow down the ripening of bananas. As a result, compared with SA-coated and uncoated bananas, SA-AgNNPs-coated bananas exhibited the lowest weight loss and lowest total bacterial colonies, thus greatly extending their shelf life. Particularly when coated with SA-AgNNPs films, total bacterial colonies (TBC) in the banana peel and pulp were as low as 1.13 × 10³ and 51 CUF/g on the ninth day of storage, respectively. Our work offers an efficient strategy to improve the quality of bananas during the postharvest period, with extensive applications in fruit preservation and food packing. Full article

Food spoilage is one of the key concerns in the food industry. One approach is the improvement of the shelf life of the food by introducing active packaging, and another is intelligent packaging. Detecting packed food spoilage in real-time is key to stopping outbreaks caused by food-borne diseases. Using active materials in packaging can improve shelf life, while the nonharmful color indicator can be useful to trace the quality of the food through simple color detection. Recently, bio-derived active and intelligent packaging has gained a lot of interest from researchers and consumers. For this, the biopolymers and the bioactive natural ingredient are used as indicators to fabricate active packaging material and color-changing sensors that can improve the shelf life and detect the freshness of food in real-time, respectively. Among natural bioactive components, carotenoids are known for their good antimicrobial, antioxidant, and pH-responsive color-indicating properties. Carotenoids are rich in fruits and vegetables and fat-soluble pigments. Including carotenoids in the packaging system improves the film’s physical and functional performance. The recent progress on carotenoid pigment-based packaging (active and intelligent) is discussed in this review. The sources and biological activity of the carotenoids are briefly discussed, and then the fabrication and application of carotenoid-activated packaging film are reviewed. The carotenoids-based packaging film can enhance packaged food’s shelf life and indicate the freshness of meat and vegetables in real-time. Therefore, incorporating carotenoid-based pigment into the polymer matrix could be promising for developing novel packaging materials. Full article

Birch sap consists of a natural water-based solution with valuable compounds such as minerals, sugars, organic acids and phenolic compounds that can be used advantageously in the preparation of edible films. In this study, gelatine- and casein-based films were prepared using birch sap as biopolymer solvent and source of bioactive compounds with the aim of developing new bioactive materials for food packaging. The physical, mechanical, barrier, antioxidant and iron-chelating properties of the obtained films were investigated. Birch sap enhanced the mechanical properties of the films by increasing puncture strength and flexibility, as well as their ultraviolet–visible light barrier properties. In addition, the presence of bioactive compounds endowed the birch sap films with an antioxidant capacity of almost 90% and an iron-chelating capacity of 40–50% with respect to the control films. Finally, to test these films as food packaging material, a photosensitive curcumin solution was packed and exposed to ultraviolet light. Tested films were able to protect curcumin against photodegradation, and the presence of bioactive compounds inside the birch-sap-enriched materials offered an additional 10% photoprotective effect compared to control films. Results showed the potential of birch sap as an environmentally friendly biopolymer solvent and plasticizer that can improve the mechanical and photoprotective properties of the prepared materials. Full article