Active Food Packaging Applications Research Articles

Pineapple stem starch-based films incorporated with pineapple leaf carbon dots as functional filler for active food packaging applications

Pineapple leaf waste, a byproduct of agricultural processes, was used as a novel raw material to synthesize carbon dots (CDs) through a simple hydrothermal method. The CDs were subsequently incorporated into pineapple stem starch (PSS)-based active food packaging films. The characterization of the CDs and PSS-CDs films was conducted using various techniques, including UV-light spectroscopy, fluorescence spectroscopy, and transmission electron microscopy. The results revealed that the CDs measured 2.36 ± 0.33 nm and exhibited antioxidant and antibacterial activities. The addition of the CDs led to notable enhancements in both mechanical strength and UV-barrier properties. Thus, PSS-CDs packaging film was successfully prepared, with the incorporation of CDs enhancing the antioxidant and antimicrobial properties of the film, thereby extending the shelf-life of fresh pork.

Physicochemical and biological evaluation of ‘click’ synthesized vinyl epoxide-chitosan film for active food packaging

Chitosan (Cs) being a natural biopolymer serves as an excellent template to construct active packaging materials for achieving sustainable development. In this study, Cs was chemically modified via epoxide ring opening click reaction using vinyl epoxide to obtain a novel chitosan vinyl epoxide (Cs-VE) derivative with hydroxyl and olefinic functional groups. The Cs-VE transparent film was fabricated through the eco-friendly solution casting technique. A meticulous investigation into the chemical structure and physicochemical properties of the synthesized films was conducted using FT-IR, 1H NMR and XRD analyses. The thermal stability and homogeneity of the film were verified by thermogram and FE-SEM images respectively. Improved mechanical properties (tensile strength of 24.64 MPa and 12.08 % elongation at break) and excellent UV-light blocking ability (9.3 % transmittance at 350 nm and 22.15 % transparency at 600 nm) were observed. Also, important parameters such as water vapor permeability (WVP), swelling degree, water solubility and UV-barrier properties were found to be adequate for food packaging application. Similarly, enhanced antioxidant activity with 27.2 % and 73.6 % radical scavenging against DPPH and ABTS radicals respectively was observed for the synthesized Cs-VE film. The film showed antimicrobial activity against both bacteria and fungi. These results along with food packaging studies on Grewia asiatica fruit established the developed Cs-VE film as a suitable candidate for active food packaging application.

Preparation of active films with antioxidant and antimicrobial properties by combining ginger essential oil nanoemulsion with xylan and polyvinyl alcohol

Due to the environmental challenges of petroleum-based packaging, new biodegradable and active food packaging has garnered significant attention. In this work, active films were generated with xylan/polyvinyl alcohol (PVA) as the film-forming matrix, combined with ginger essential oil nanoemulsions (GEO-NEs) at varying concentrations (2.0 %, 4.0 %, 6.0 %, and 8.0 % w/w). The GEO-NEs, produced via ultrasound, had a mean particle size measuring 176.4 ± 1.2 nm and demonstrated excellent stability for up to 28 d. FTIR and XRD analyses revealed that interactions between GEO-NEs and the film matrix occurred through hydrogen bonding, indicating good compatibility between the components. Incorporating GEO-NEs significantly enhanced the UV shielding performance and mechanical characteristics of the composite films, achieving mechanical characteristics comparable to those of commercial packaging materials such as high-density polyethylene (HDPE). Additionally, composite films with 2 % and 4 % GEO-NEs exhibited lower water vapor permeability (WVP) than the control film, indicating improved water barrier performance. GEO-NEs also significantly improved the antioxidant activity of the composite films and imparted certain antimicrobial properties. As a result, these films hold promise for applications in active food packaging.

Gelatin film cross-linked with laccase-catalyzed purple cauliflower extract and coated with Zn-carbon dots exhibits excellent physicochemical properties and functionality for intelligent and active packaging

Preparation of oxidized purple cauliflower extract (OPE) was conducted by laccase oxidation and served as a reinforcing agent for enhancing physicochemical properties of gelatin (Gel) films. Chitosan (CS) loaded with biowaste-derived Zn-carbon dots (Zn-CD) coating further enhanced the functionality and stability of Gel/OPE film. Structural characterization revealed that OPE and Gel form Schiff base bonds and hydrogen bonds. After the formation of CS/Zn-CD coating, hydrogen bonds formed between CS and Zn-CD, and CS and Gel were closely bonded through electrostatic interactions and hydrogen bonding. OPE crosslinking and CS/Zn-CD coating improve mechanical, barrier properties and water resistance of Gel films. CS/Zn-CD coating improved antibacterial and antioxidant ability and illumination stability of composite film, effectively reflected the freshness of salmon during storage. Hence, the functional Gel films developed in this study is hopeful candidate for intelligent and active food packaging application.

Polycaprolactone-based electrospun films incorporating sage extract: From active food packaging application to accelerated biodegradation by Pseudomonas

Polycaprolactone films incorporating sage extract (SE), developed by electrospinning and annealing, were tested as active, fast-degradable food contact materials. First, a release test with food simulants showed the films’ ability to release phenolics. This beneficial property was highlighted in the films’ application as pads for preventing raspberry quality deterioration. The highest SE containing film (20 %) demonstrated the highest preserving potential, suppressing raspberry spoilage, breakdown of soluble solids, maintaining color, and increasing phenolics content. Secondly, the degradation under natural environment conditions and conditions accelerating the degradation of the films was evaluated. Complete films’ bio-disintegration in compost occurred within three months, being catalyzed to four weeks by adding Pseudomonas aeruginosa, regardless of the SE incorporation. Visual appearance, light, scanning electron, and atomic force microscopy indicated an inhomogeneous surface degradation mechanism depended on the morphology of the films. Analysis of the structural properties and crystallinity showed that both amorphous and crystalline film regions were affected by biodegradation. The developed films as packaging materials can be beneficial from an economic and environmental point of view, as they can extend the shelf-life of fresh fruit, prevent the generation of food waste, reduce the accumulation of discarded packaging materials, protect the environment, and contribute to sustainable development.

Development and characterization of antimicrobial film based on yam starch and basil leaf extracts for active food packaging applications

Development and characterization of antimicrobial film based on yam starch and basil leaf extracts for active food packaging applications

Biodegradable active films based on Chlorella biomass and cellulose nanocrystals isolated from hemp stalk fibers

Cellulose nanocrystals (CNC)-reinforced biopolymers have emerged as a widely embraced approach for enhancing the characteristics of biopolymers due to their exceptional properties. Biocomposite (Chl-CNC) films were fabricated by blending Chlorella biomass and varying concentrations of CNCs via a solution casting technique. CNCs were effectively isolated from hemp stalk fibers, as confirmed by structural, surface, thermal, and morphological analysis. The crystallinity of films increased by CNC incorporation, which was confirmed by the XRD. The presence of molecular interactions between CNC and protein-rich Chlorella biomass was illustrated with the FTIR analysis. These interactions enhanced the physicochemical properties of the films. Further, films demonstrated a high level of soil biodegradation in the 42 days, while their total phenolic, chlorophyll, carotenoid contents, and antibacterial activity were unaffected by the incorporation of CNCs. The Chl-CNC films, regardless of CNC addition, indicated antimicrobial activity toward Escherichia coli but not Staphylococcus aureus. These results indicate that developed biobased and biodegradable Chl-CNC films could be highly beneficial in active food packaging applications.

Development of crosslinked gelatin films through Maillard reaction and reinforced with poly(vinyl alcohol) for active food packaging

In order to improve the functionality of natural gelatin films for active food packaging applications, a combined strategy of crosslinking via Maillard reaction and blending enhancement incorporated with poly(vinyl alcohol) (PVA) was explored. In this study, when the mass ratio of gelatin to glucose was 10:1, Maillard reaction of crosslinked gelatin films was the highest, UV absorption and browning index reached the maximum. Infrared analysis showed that PVA could form strong interfacial interactions with gelatin matrix. The presence of PVA could significantly improve the toughness, water absorption, transparency, and oxygen barrier properties of crosslinked gelatin films. When the amount of PVA reached 5 %, elongation at break and oxygen barrier properties of crosslinked gelatin films were improved by 76.7 % and 47.9 % compared with pure crosslinked gelatin film. Even when the amount of PVA reached 10 %, UV absorption (at 315 nm) of crosslinked gelatin films still exceeded 98.7 %. The addition of PVA could accelerate the dissolution and swelling of crosslinked gelatin films, promoting the migration and release of active substances (Maillard reaction products (MRPs)). The two antioxidant activities tests (DPPH and ABTS method) achieved the highest radical scavenging rates of 71.6 % and 91.2 %, respectively, with corresponding PVA addition of 5 % and 7.5 %. After continuing to add PVA, antioxidant activities began to significantly decrease, which was directly related to the decrease in the generation of MRPs. Therefore, crosslinked gelatin films reinforced with appropriate amount of PVA can be considerable potential as active films for renewable food packaging applications.

Preparation of transparent and flexible regenerated kenaf CNF composite films with curcumin-metal complex for food packaging applications

Cellulose nanofibers (CNF) derived from kenaf plant were combined with curcumin (Cur)-metal complexes to produce regenerated composite films. Cur was used to synthesize homoleptic Cur-metal complexes with diamagnetic Zn(II) and paramagnetic Cu(II) metal ions. Cur-Zn(II) complex and Cur-Cu(II) complex were synthesized under the same reaction conditions to check the synergistic effect of engaging the diketone electrons of Cur with strong coordination bonds with two different metal ions. The synthesized Cur-metal complexes were used as fillers to produce CNF composite films for biodegradable food packaging film. Results showed that the Cur-Zn(II) complex-loaded CNF composite films exhibit higher antioxidant activity than other films whereas Cur-Cu(II) complex-loaded CNF composite films showed prominent antibacterial activity against foodborne pathogenic bacteria such as Listera monocytogenes and Escherichia coli. It is due to the coordination of the diketone electron of Cur with diamagnetic and paramagnetic metal ions that influenced the antioxidant and antibacterial properties of Cur. Overall, this study proved that it was possible to use Cur in the form of Cur-Zn(II) complex as an antioxidant filler and Cur-Cu(II) complex as an antibacterial filler for active food packaging applications.

Preparation and characterization of nanobiocomposite films from sodium caseinate, halloysite nanoclay, and geraniol and application on capsicum (Capsicum annuum) fruits as a case study

Plastics are advantageous in food packaging due to their mechanical strength, flexibility, and low-cost nature. However, their prolonged degradation is not environmentally friendly. Therefore, there is a need to develop alternative food packaging systems. To this end, nature-derived materials such as milk proteins provide a viable solution. In this study, sodium caseinate (SC) based nanobiocomposite films were developed with the incorporation of halloysite nanoclay (HS) and geraniol essential oil (GR). The films exhibited reduced moisture content (from 13.47% ± 0.84%–7.85% ± 0.72%), water solubility (from 20.55% ± 0.80%–9.47% ± 1.06%), water vapor transmission rate (from 84.50 ± 8.06 to 37.33 ± 6.46 g h−1m−2) and increased surface hydrophobicity (contact angle from 53.27 ± 2.97 to 82.70 ± 1.42°) compared to pure SC films. The films were uniform with a semi-crystalline microstructure and an increase in the β-sheet to α-helix ratio was observed due to the increase in the loading concentration of HS and GR. Adding HS and GR improved the mechanical properties, and Young's modulus increased from 69.85 ± 6.12 to 110.12 ± 6.99 MPa. The films demonstrated potent antimicrobial efficacy against Gram-positive Bacillus cereus and Gram-negative Escherichia coli. The SC/HS/GR dispersions could extend the shelf-life of capsicum fruits by reducing weight loss and color change and maintaining firmness. Overall, this research highlights the potential of milk protein-based films incorporated with halloysite and geraniol as sustainable and effective solutions for active food packaging applications.

Nelumbo nucifera flower extract incorporated alginate/polyvinyl alcohol films as a sustainable pH indicator for active food packaging applications

In recent years, there has been a growing demand for environmentally friendly smart packaging materials. Therefore, in this study, we developed an eco-friendly pH-sensitive indicator film through the solvent casting process, incorporating alginate, polyvinyl alcohol, garlic, and Nelumbo nucifera flower extract. The effect of extract on the chemical and physical properties of the film were extensively studied using various characterization techniques. XRD and FTIR reveal the strong interaction between the polymers and the extract. The incorporation of the extract influenced various parameters such as swelling behavior, water solubility, and moisture content, while also improving the film's thermal stability, biodegradability, as well as its antioxidant and antimicrobial properties. Interestingly, the film exhibited a color change in response to pH change. During shrimp storage, the film showed a visible transition from purple to green, indicating shrimp spoilage. Additionally, the film's ability to detect freshness was confirmed by measuring total volatile basic nitrogen (TVBN). These findings suggest that the PVA/alginate/garlic/Nelumbo nucifera film shows promise as an intelligent packaging material for real-time food monitoring applications.

Flexible monolayer films of poly(lactic acid)/gallic acid for active food packaging: Preparation, characterization, and bioactive properties

AbstractThe design of eco‐friendly active food packaging systems based on biobased polymeric materials is a growing field of research because of the pressing concern for sustainable development. Herein, monolayer ternary thermoplastic films composed of poly(lactic acid) (PLA), gallic acid (GA, 2.5% w/w relative to PLA), and a plasticizer (poly(ethylene glycol) [PEG] or epoxidized linseed oil [ELO], 5.0 and 7.5% w/w relative to PLA) are prepared via melt‐mixing followed by compression molding. The ensuing plasticized and self‐standing PLA/GA films are translucent and have good mechanical properties (Young's modulus ~2 GPa) and welding performance. The incorporation of GA yields films with ultraviolet‐light barrier properties (transmittance below 40%, 200–400 nm), antioxidant capacity (radical scavenging activity above 94%), and antibacterial activity against the methicillin‐resistant strain of Staphylococcus aureus (minimum of 3‐log reduction colony forming units mL−1). These thermoplastic films are easily degradable via enzymatic degradation with proteinase K from Tritirachium album, reaching weight loss values of 100% after 9 days. The films plasticized with PEG present slightly better antibacterial action and enzymatic degradation, whereas those plasticized with ELO exhibit marginally higher surface hydrophobicity and thermal stability. Thus, the combination between PLA and GA yielded biobased films with bioactive properties that have potential for application in active food packaging.

Sustainable chitosan/polyvinyl alcohol composite film integrated with sulfur-modified montmorillonite for active food packaging applications

Sulfur-functionalized montmorillonite (S-MMT), which has strong antioxidant and antibacterial activities, was prepared by forming a sulfur-amine complex using ethylenediamine (EDA). S-MMT was added to the chitosan/polyvinyl alcohol (Chi/PVA) blend polymer to develop an active food packaging film. The composite film, especially 4 wt% S-MMT-added Chi/PVA film (Chi/PVA/S-MMT4%), showed significant increases in tensile strength (∼25.1 %), elongation at the break (∼94.1 %), and UV-blocking ability (98.2 % UV-A and 100 % UV-B) compared to the neat Chi/PVA film. The Chi/PVA/S-MMT4% film also exhibited remarkable antioxidant properties (100 % ABTS and 65.4 % DPPH scavenging activity) and potent antibacterial activity (stopped the growth of L. monocytogenes and E. coli). Chicken packaged in the composite film showed a significant reduction in quality changes, including appearance, pH, thiobarbituric acid reactive substances (TBARS), and total viable colonies (TVC) over 20 days of storage. Multifunctional Chi/PVA/S-MMT films have high potential in active food packaging applications.

Fabrication and characterisation of electrospun zein‐based fibres functionalised by caffeic and p‐coumaric acid for potential active packaging applications

SummaryThis study focused on the fabrication of zein‐based coatings functionalised by two phenolic acids, caffeic acid (CA) and p‐coumaric acid (pCA), using electrospinning. The electrospun fibres were fabricated with three different concentrations (5%, 10% and 20% w/w) of CA and pCA individually. The average fibre diameter (AFD) increased due to the addition of phenolic acids. Thermogravimetric analysis (TGA) revealed that degradation temperatures of the zein electrospun fibres were not significantly affected (P > 0.05) after the incorporation of CA and pCA. Meanwhile, interactions between zein and the phenolic acids were indicated by surface characterisation. CA‐loaded zein electrospun fibres exhibited increasing antioxidant activity with increasing CA concentration. Both phenolic acid‐loaded zein electrospun fibres displayed favourable antibacterial activities against S. aureus and E. coli foodborne pathogens. Overall, zein electrospun fibres with 20% w/w CA demonstrated the most desirable properties for potential active food packaging application.

Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications.

Recently, as concerns about petrochemical-derived polymers increase, interest in biopolymer-based materials is increasing. Undoubtedly, biopolymers are a better alternative to solve the problem of synthetic polymer-based plastics for packaging purposes. There are various types of biopolymers in nature, and mostly polysaccharides are used in this regard. Carrageenan is a hydrophilic polysaccharide extracted from red algae and has recently attracted great interest in the development of food packaging films. Carrageenan is known for its excellent film-forming properties, high compatibility and good carrier properties. Carrageenan is readily available and low cost, making it a good candidate as a polymer matrix base material for active and intelligent food packaging films. The carrageenan-based packaging film lacks mechanical, barrier, and functional properties. Thus, the physical and functional properties of carrageenan-based films can be enhanced by blending this biopolymer with functional compounds and nanofillers. Various types of bioactive ingredients, such as nanoparticles, natural extracts, colorants, and essential oils, have been incorporated into the carrageenan-based film. Carrageenan-based functional packaging film was found to be useful for extending the shelf life of packaged foods and tracking spoilage. Recently, there has been plenty of research work published on the potential of carrageenan-based packaging film. Therefore, this review discusses recent advances in carrageenan-based films for applications in food packaging. The preparation and properties of carrageenan-based packaging films were discussed, as well as their application in real-time food packaging. The latest discussion on the potential of carrageenan as an alternative to traditionally used synthetic plastics may be helpful for further research in this field.

Cellulose nanofiber-based multifunctional composite films integrated with zinc doped-grapefruit peel-based carbon quantum dots

This study aimed to develop a multifunctional active composite film to extend the shelf life of minced pork. The composite film was prepared by incorporating zinc-doped grapefruit peel-derived carbon quantum dots (Zn-GFP-CD) into a cellulose nanofiber (CNF) matrix. The resulting film significantly improved UV-blocking properties from 39.0 % to 85.7 % while maintaining the film transparency. Additionally, the CNF/Zn-GFP-CD5% composite film exhibits strong antioxidant activity with ABTS and DPPH radical scavenging activities of 99.8 % and 77.4 %, respectively. The composite film also showed excellent antibacterial activity against both Gram-negative and Gram-positive bacteria. When used in minced pork packaging, the composite films effectively inhibit bacterial growth, maintaining bacterial levels below 7 Log CFU/g after 15 days and sustaining a red color over a 21-day storage period. Additionally, a significant reduction in the lipid oxidation of the minced pork was observed. These CNF/Zn-GFP-CD composite films have a great potential for active food packaging applications to extend shelf life and maintain the visual quality of packaged meat.

Carboxymethyl cellulose-based multifunctional film integrated with polyphenol-rich extract and carbon dots from coffee husk waste for active food packaging applications

Sustainable carboxymethyl cellulose (CMC)-based active composite films were developed through the addition of polyphenol-rich extract from coffee husk (CHE) and carbon dots (CDs) prepared using the biowaste residue of CHE extraction. The influences of various CDs contents on the physicochemical and functional characteristics of composite films have been researched. The 6% (w/w) CHE and 3% (w/w) CDs were uniformly dispersed within the CMC matrix to produce a homogenous film with enhanced mechanical properties. The CMC/CHE/CDs3% film exhibited outstanding UV-light blocking, improved water and gas barriers, potent antioxidant activity with above 95% DPPH and ABTS scavenging rates, and effective antibacterial capabilities against L. monocytogenes and E. coli. The food packaging experiment demonstrated that this active composite film slowed the rotting of fresh-cut apples and extended their shelf-life to 7 days at 4 °C storage. Therefore, the obtained multifunctional film showed promise as an environmentally friendly food packaging material.

Avocado seed starch utilized in eco-friendly, UV-blocking, and high-barrier polylactic acid (PLA) biocomposites for active food packaging applications

Efficient and effective use of biopolymers, such as starch, has increasingly prompted interest due to the current environmental challenges. However, starch-based composites still show poor ductility along with water and oxygen permeability, which may not meet the requirements for food packaging standards. In this study, modified starch (m-St), isolated from the avocado seed and synthesized with tert-butyl acetoacetate (t-BAA), was embedded into polylactic acid (PLA) to design new eco-friendly composites. The developed biocomposites were found to exhibit high performance with outstanding mechanical properties in conjunction with remarkable light, water vapor, and oxygen blocking features for food packaging applications. PLA/m-St(1:6) 20 wt% composites showed a dramatic increase in elongation at break (EB%) from 3.35 to 27.80 % (about 730 % enhancement) and exhibited remarkable UV-blocking performance from 16.21 to 83.86 % for UVB, relative to pure PLA. Equally importantly, these biocomposites revealed significant improvement in oxygen and water vapor barrier performance by reducing their values from 1331 to 32.9 cc m−2 day−1 (indicating a remarkable reduction of 97.53 %) and 61.9 to 28 g m−2 day−1, respectively. This study can show the great potential of extracting starch from biowaste resources and transforming it into sustainable bio-based composites as a promising solution for food packaging applications.

Zein–natamycin functional films with ethylene adsorption and fungi stasis for active food packaging applications

Zein–natamycin functional films with ethylene adsorption and fungi stasis for active food packaging applications

Enhanced carbohydrate-based plastic performance by incorporating cerium-based metal-organic framework for food packaging application

The development of biodegradable active packaging films with hydrophobic characteristics is vital for extending the shelf life of food and reducing the reliance on petroleum-based plastics. In this study, novel hydrophobic cerium-based metal-organic framework (Ce-MOF) nanoparticles were successfully synthesized. The Ce-MOF nanoparticles were then incorporated into the cassava starch matrix at varying concentrations (0.5 %, 1.5 %, 3 %, and 4 % w/w of total solid) to fabricate cassava-based active packaging films via the solution casting technique. The influence of Ce-MOF on the morphology, thermal attributes, and physicochemical properties of the cassava film was subsequently determined through further analyses. Biomedical analysis including antioxidant activity and the cellular morphology evaluation in the presence of the films was also conducted. The results demonstrated that the consistent dispersion of Ce-MOF nanofillers within the cassava matrix led to a significant enhancement in the film's crystallinity, thermal stability, antioxidant activity, biocompatibility, and hydrophobicity. The introduction of Ce-MOF also contributed to the film's reduced water solubility. Considering these outcomes, the developed cassava/Ce-MOF films undoubtedly have significant potential for active food packaging applications.