Bio-based Packaging Research Articles

Sausage Preservation Using Films Composed of Chitosan and a Pickering Emulsion of Essential Oils Stabilized with Waste-Jujube-Kernel-Derived Cellulose Nanocrystals.

The purpose of this study was to prepare Pickering emulsions stabilized by waste jujube kernel cellulose nanocrystals (CNC) using composite essential oils (EOs) (i.e., cinnamon essential oil [CIN] combined with clove essential oil [CL]). The Pickering emulsions were blended with chitosan (CS) to generate a composite film (CS/CNC/EOs Pickering emulsions). We evaluated the mechanical properties, barrier properties, and microstructures of CS/CNC/EOs bio-based packaging films containing different concentrations of EOs. In addition, the fresh-keeping effects of the composite membranes on beef sausages were evaluated over a 12-day storage period. Notably, the EOs exhibited good compatibility with CS. With the increase in the EOs concentration, the droplet size increased, the composite films became thicker, the elongation at break decreased, the tensile strength increased, and the water vapor permeability decreased. When the composite films were used for preserving beef sausages, the antioxidant and antibacterial activity of the membranes improved as the concentration of EOs increased, effectively prolonging the shelf life of the sausages. Composite membranes with an EOs concentration of 2% exerted the best fresh-keeping effects. Overall, owing to their antioxidant and antimicrobial properties, the bio-based composite films prepared using CS/CNC/EOs Pickering emulsions demonstrated immense potential for application in the packaging of meat products.

Recent Advance of Sustainable Polymers for Packaging Applications

The extensive application of non-renewable polymers has brought about deep environmental concerns, demonstrating the immediate requirement for new biodegradable and biobased packaging choices. The work offers an in-depth look at a wide array of degradable and biobased polymers like Polylactic Acid (PLA), Polyhydroxyalkanoates (PHA), and Polyvinyl Alcohol (PVOH), as well as starch and cellulose materials, discussing their qualities, uses, and the issues faced in food packaging. These types of green polymers, either in new ways or from renewable sources, offer great advances not only from decomposition into harmless parts but also from the reduction of environmental damage. The essay covers the exploitation side of this material, be it the role of PLA in enzymatic, hydrolytic, or microbial degradations, or the main tactical function of PHA in terms of a water barrier aimed at preserving the quality of stored food. Additionally, the multifunctionality of these substances is represented anew in packaging dairy goods, such as fruits, and vegetables, and specialized applications like edible films or water-soluble bags. The participation of compostable polymers has become increasingly vital in the area of food packaging to meet consumers’ demands and to upgrade the present science technologies aimed at guiding food producers who are looking for more sustainability in their business.

Avocado Seed Starch-Based Films Reinforced with Starch Nanocrystals

Biopolymers derived from biomass can provide the advantages of both biodegradability and functional qualities from a circular economy point of view, where waste is transformed into raw material. In particular, avocado seeds can be considered an interesting residue for biobased packaging applications due to their high starch content. In this work, avocado seed starch (ASS)-based films containing different glycerol concentrations were prepared by solvent casting. Films were also reinforced with starch nanocrystals (SNCs) obtained through the acid hydrolysis of ASS. The characterization of the extracted starch and starch nanocrystals by scanning electron microscopy, X-ray diffraction, and thermogravimetric analysis has been reported. Adding 1% of SNCs increased elastic modulus by 112% and decreased water vapor permeability by 30% with respect to neat matrix. Interestingly, the bioactive compounds from the avocado seed provided the films with high antioxidant capacity. Moreover, considering the long time required for traditional plastic packaging to degrade, all of the ASS-based films disintegrated within 48 h under lab-scale composting conditions. The results of this work support the valorization of food waste byproducts and the development of reinforced biodegradable materials for potential use as active food packaging.

Antimicrobial gelatin-based films with cinnamaldehyde and ZnO nanoparticles for sustainable food packaging

Cinnamaldehyde (CIN), a harmless bioactive chemical, is used in bio-based packaging films for its antibacterial and antioxidant properties. However, high amounts can change food flavor and odor. Thus, ZnO nanoparticles (NPs) as a supplementary antimicrobial agent are added to gelatin film with CIN. The CIN/ZnO interactions are the main topic of this investigation. FTIR-Attenuated Total Reflection (ATR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) were utilized to investigate CIN/ZnO@gelatin films. Transmission electron microscope (TEM) images revealed nanospheres morphology of ZnO NPs, with particle sizes ranging from 12 to 22 nm. ZnO NPs integration increased the overall activation energy of CIN/ZnO@gelatin by 11.94%. The incorporation of ZnO NPs into the CIN@gelatin film significantly reduced water vapour permeability (WVP) of the CIN/ZnO@gelatin film by 12.07% and the oxygen permeability (OP) by 86.86%. The water sorption isotherms of CIN/ZnO@gelatin were described using Guggenheim-Anderson-de Boer (GAB) model. The incorporation of ZnO NPs into the CIN@gelatin film reduced monolayer moisture content (M0) by 35.79% and significantly decreased the solubility of CIN/ZnO@gelatin by 15.15%. The inclusion of ZnO into CIN@gelatin film significantly decreased tensile strength of CIN/ZnO@gelatin by 13.32% and Young`s modulus by 18.33% and enhanced elongation at break by 11.27%. The incorporation of ZnO NPs into the CIN@gelatin film caused a significant decrease of antioxidant activity of CIN/ZnO@gelatin film by 9.09%. The most susceptible organisms to the CIN/ZnO@gelatin film included Candida albicans, Helicobacter pylori, and Micrococcus leutus. The inhibition zone produced by the CIN/ZnO@gelatin film versus Micrococcus leutus was 25.0 mm, which was comparable to the inhibition zone created by antibacterial gentamicin (23.33 mm) and cell viability assessment revealed that ZnO/CIN@gelatin (96.8 ± 0.1%) showed great performance as potent biocompatible active packaging material.

Antioxidant packaging films based upon starch-montmorillonite with forsythia flower extract: characterization and application

Plastic pollution is one of the most acute environmental problems in the world, so active packaging materials made from biodegradable natural polymers have received widespread attention in recent years. In this paper, forsythia flower extract, serving as an active ingredient, was integrated into the starch-sodium alginate-montmorillonite composite film. The physicochemical properties and functional packaging applications of the composite films were investigated. The results demonstrate the formation of a tightly-knit network structure through molecular interactions among forsythia flowers, starch, sodium alginate, and montmorillonite. Notably, the addition of forsythia flower extracts conferred better UV resistance (from 200 nm to 400 nm) and outstanding antioxidant properties to the composite films. After 18 days of storage, in comparison with the control group, the decay rate of fresh cherry tomatoes packaged with the composite film containing forsythia flower extract showed a significant reduction of 40%, the hardness increased by 25%, and the content of vitamin C was enhanced by 33%. Hence, the forsythia flower extract composite film offers a novel perspective for the design and development of bio-based packaging films for preserving fresh fruits. The results serve as a foundation for the subsequent advancement and application of forsythia flower in the field of packaging.

The potential of nanofibrillated cellulose from Hevea brasiliensis to produce films for bio-based packaging

Cellulose micro/nanofibril (MNFC) films are an interesting alternative to plastic-based films for application in biodegradable packaging. In this study, we aimed to produce and characterize MNFC films obtained from alkaline-pretreated rubberwood (Hevea brasiliensis) waste and Eucalyptus sp. commercial pulp. MNFC and films were evaluated regarding microstructure; crystallinity; stability; and physical, optical, mechanical, and barrier properties. A combined quality index (QI) was also calculated. Eucalyptus MNFC suspensions were more stable than H. brasiliensis. Both films had a hydrophobic surface (>90°) and high grease resistance (oil kit 12). H. brasiliensis films had lower transparency (26.4 %) and high crystallinity (∼89 %), while Eucalyptus films had lower permeability and higher mechanical strength. The QI of MNFC was 51 ± 5 for H. brasiliensis and 55 ± 4 for Eucalyptus, showing that both types of raw material have potential for application in the packaging industry and in the reinforcement of composites, as well as for high value-added applications in products made from special materials.

Development of a blue innovative antioxidant, biodegradable packaging material with Clitoria ternatea L. flos

Today, the packaging industry, and in particular the plastic packaging industry, are going to experience a number of challenges as a result of the provisions included in the directive on reducing the environmental impact of plastic packaging materials. Therefore, much attention is being paid to bio-based packaging based on natural and biodegradable polymers. Focus is being placed on natural additives with antioxidant properties to materials, eliminating the risks associated with the migration of chemical, often harmful substances into food. Therefore, in the present study, we obtained a blue antioxidant and biodegradable packaging material with flowers of Clitoria ternatea L., which is additionally safe against selected plants and invertebrates. Furthermore, we observed that the addition of blue matcha improved the barrier properties of the tested films. Samples with matcha CM (cellulose/matcha) and CZM (cellulose/gelatin/matcha) showed WVTR values of 14.44 [g/m2ˑd] and 9.34 [g/m2ˑd], respectively. Antioxidant activity testing by both the DPPH radical and FRAP methods showed the activity of the film containing the matcha extract. The extract alone had the highest activity (DPPH IC50 = 1.44 mg/ml; FRAP IT0.5 = 0.64 mg/ml). CM film had stronger antioxidant activity than CZM film. The film samples without matcha were characterised by TS values of 13.54 [MPa] and 22.24 [MPa], respectively. In contrast, their elongation at break was 74.87 [%] and 41.04 [%]. The samples containing matcha additives showed the weakest mechanical properties: CM and CZM. The cellulose/matcha film (CM) had TS and EAB values of 5.11 [MPa] and 5.05 [%], respectively. Whereas the cellulose/gelatin/matcha film (CZM) had TS and EAB values of 6.45 [MPa] and 1.54 [%], respectively. Application of a high concentration of matcha resulted in a separation of the phase leading to a weakening of the mechanical properties of the films. The observed change in the optical performance of matcha-containing films in this study was due to the blue colour of matcha, which is an effect of the presence of dried flowers. Furthermore, the blue colour of the packaging material has a marketing role as it can make the packaging product ‘stand out’ on the shop shelf.

Impact of Antioxidant-Enriched Edible Gel Coatings and Bio-Based Packaging on Cherry Tomato Preservation.

This research investigates the effects of using edible gel coatings and bio-based packaging materials on extending the shelf life of cherry tomatoes. Two edible gel coatings (guar gum and guar gum +5% of a lemon (Citrus limon (L.) Osbeck pomace extract obtained in the research laboratory) were applied on cherry tomatoes, then they were packaged in bio-based materials (cellulose tray + PLA lid). Guar gum, glycerol, sorbitol, extra virgin olive oil, and tween 20 were used in coating formulation. Uncoated tomatoes packed in bio-based materials and conventional plastic (PET trays + lid) were tested as a control. Samples were stored for 45 days at 20 °C and their quality parameters were evaluated. Coated tomatoes maintained firmness and weight, and the enriched coated samples showed a significant increase in phenol content, derived from the antioxidant extract. Samples packed in PET showed a sensory unacceptability (<4.5) after 45 days correlated with a greater decline in firmness (from 10.51 to 5.96 N) and weight loss (from 7.06 to 11.02%). Therefore, edible gel coating and bio-based packaging proved to be effective in maintaining the overall quality of cherry tomatoes for 45 days, offering a promising approach to reduce plastic polymer use and food waste.

Trends in Sustainability and Innovative Food Packaging Materials: An Overview

Globally, 1.3 billion tons of food are wasted or lost every year. This loss is valued at US $2.6 trillion and accounts for 8-10% of greenhouse gas emissions (GHG). Food waste is a significant source of greenhouse gas emissions and results in a waste of natural resources. Therefore, reducing food waste can help diminish GHG emissions, improve food security, and promote healthy food systems. Packaging plays an important role in protecting food, enhancing quality and safety, and reducing food losses. Innovative and sustainable packaging strategies are necessary to decrease waste accumulation, particularly of plastics, safeguard food quality and safety, and reduce food losses and waste. Sustainable packaging aims to enhance the effectiveness of design and the use of environmentally friendly materials. This review provides an overview of the sustainable status of common packaging materials such as plastic, glass, metal, and paper/cardboard based on the circular economy, which includes recycling, reuse, composting, and bio-based packaging. The study examines new developments in food packaging materials in response to the growing demand for environmentally sustainable alternatives. Several applications from food companies and sustainable studies are discussed regarding continuous availability without impacting the environment. Ongoing research and technological advancements, such as material reduction, the development of innovative new materials like bio-plastics, and improvements in recycling, will contribute to increasing the acceptance of sustainable packaging. Definitions, requirements, limitations, legislation, and applications of sustainable packaging are explored. Sustainable packaging can stimulate economic growth and offer new opportunities for companies, notably by helping the environment and reducing the carbon footprint. However, the cost of sustainable packaging can still be challenging for small businesses. Determining whether consumers are willing to pay more for sustainable packaging is also crucial in this transition.

Novel Carboxymethyl Cellulose/Gelatin-Based Film Incorporated with Zein-Stabilized Lemon Essential Oil Pickering Emulsion for the Preservation of Cherries.

In this study, a zein-stabilized lemon essential oil Pickering emulsion (ZLPE) was incorporated into a carboxymethyl cellulose/gelatin (CMC/GL) composite film to develop a bio-based packaging material with bioactive properties. The average droplet size of the ZLPE was measured at 3.62 ± 0.08 μm, with a zeta potential of -31.33 ± 0.32 mV, highlighting its excellent stability. The image results of confocal laser microscopy and scanning electron microscopy validated the uniform distribution of ZLPE in the film. The incorporation of ZLPE reduced the water solubility of films by 45.90% and decreased its water vapor permeability by 22.61%, thereby enhancing its hydrophobicity. Additionally, the ZLPE-loaded film improved mechanical properties, enhanced UV-blocking capabilities, and increased thermal stability. The introduction of ZLPE led to the antioxidant activity of the CMC/GL film increasing by six times the original level and endowed it with outstanding antibacterial properties. As a result, cherries packaged with the ZLPE film demonstrated superior preservation performance and extended shelf life in the preservation experiment, exhibiting the film's potential as a food packaging material.

The synergistic effect of polyphenols and polypeptides for plant-based bioplastic film – Enhanced UV resistance, antioxidant and antibacterial performance

The exceptional biodegradability and active biological functions of bio-based packaging materials have attracted increasing interest. In this study, a bioplastic film was developed by introducing simultaneously polyphenols (tea polyphenols, TPs) and peptides (nisin) into a soy protein isolate/sodium alginate (SPI/SA) based film-forming matrix. The research results revealed that the dynamic coordinated interaction between TPs and nisin enhanced mechanical properties, UV-resistance, and thermal stability of bioplastic films. Furthermore, the bioplastic film exhibited antibacterial activity and antioxidant properties. Significantly, biofilm growth of Staphylococcus aureus treated with TPs-5/Nisin-5 bioplastic film was inhibited by 91.12% compared to the blank group. The shelf life of beef with TPs-5/Nisin-5 bioplastic film was prolonged by 2 days because of the synergistic effect of TPs and nisin. Additionally, the bioplastic film biodegraded in the natural environment about 21 days. This environmentally friendly regeneration strategy and the integration of advantageous functions provided ideas for the development of active food packaging.

Chitosan Extracted from the Biomass of Tenebrio molitor Larvae as a Sustainable Packaging Film.

Waste from non-degradable packaging materials poses a serious environmental risk and has led to interest in developing sustainable bio-based packaging materials. Sustainable packaging materials have been made from diverse naturally derived materials such as bamboo, sugarcane, and corn starch. In this study, we made a sustainable packaging film using chitosan extracted from the biomass of yellow mealworm (Tenebrio molitor) shell waste. The extracted chitosan was used to create films, cross-linked with citric acid (CA) and with the addition of glycerol to impart flexibility, using the solvent casting method. The successful cross-linking was evaluated using Fourier-Transform Infrared (FTIR) analysis. The CA cross-linked mealworm chitosan (CAMC) films exhibited improved water resistance with moisture content reduced from 19.9 to 14.5%. Improved barrier properties were also noted, with a 28.7% and 10.2% decrease in vapor permeability and vapor transmission rate, respectively. Bananas were selected for food preservation, and significant changes were observed over a duration of 10 days. Compared to the control sample, bananas packaged in CAMC pouches exhibited a lesser loss in weight because of excellent barrier properties against water vapor. Moreover, the quality and texture of bananas packaged in CAMC pouch remained intact over the duration of the experiment. This indicates that adding citric acid and glycerol to the chitosan structure holds promise for effective food wrapping and contributes to the enhancement of banana shelf life. Through this study, we concluded that chitosan film derived from mealworm biomass has potential as a valuable resource for sustainable packaging solutions, promoting the adoption of environmentally friendly practices in the food industry.

An Overview of Advanced Antimicrobial Food Packaging: Emphasizing Antimicrobial Agents and Polymer-Based Films.

The food industry is increasingly focused on maintaining the quality and safety of food products as consumers are becoming more health conscious and seeking fresh, minimally processed foods. However, deterioration and spoilage caused by foodborne pathogens continue to pose significant challenges, leading to decreased shelf life and quality. To overcome this issue, the food industry and researchers are exploring new approaches to prevent microbial growth in food, while preserving its nutritional value and safety. Active packaging, including antimicrobial packaging, has gained considerable attention among current food packaging methods owing to the wide range of materials used, application methods, and their ability to protect various food products. Both direct and indirect methods can be used to improve food safety and quality by incorporating antimicrobial compounds into the food packaging materials. This comprehensive review focuses on natural and synthetic antimicrobial substances and polymer-based films, and their mechanisms and applications in packaging systems. The properties of these materials are compared, and the persistent challenges in the field of active packaging are emphasized. Specifically, there is a need to achieve the controlled release of antimicrobial agents and develop active packaging materials that possess the necessary mechanical and barrier properties, as well as other characteristics essential for ensuring food protection and safety, particularly bio-based packaging materials.

Innovative insights into the preparation of tamarind gum base film loaded with pomelo essential oil via a low-energy emulsion method combined with melatonin: Maximizing the dual functions of tamarind gum

Pomelo essential oil has good antioxidant and antimicrobial properties. The objective of this study was to modify the active packaging loaded with essential oil through low-energy emulsification, in order to achieve both film-forming and emulsifying properties of tamarind gum, and to investigate the surface activity of melatonin in the emulsion. When α:β mixing ratio of 60:40, the resulting film solution exhibited favorable apparent viscosity and reduced emulsion flocculation and precipitation phenomena. Particle size distribution analysis and optical microscopy results demonstrated that the obtained emulsion was uniformly dispersed at an α:β mixing ratio of 60:40, with droplet diameters mainly concentrated within the range of 1–100 μm. After undergoing film-forming treatment, E-3-F (α:β mixing ratio of 60:40) exhibited a smoother and more compact microstructure, leading to significant improvements in mechanical properties and barrier performance. Laser confocal microscopy imaging revealed that the addition of melatonin further reduced interfacial tension between oil and water, while simultaneously weakening hydrophobic interaction forces among oil droplets, thereby effectively inhibiting droplet aggregation behavior. Moreover, incorporation of melatonin also enhanced material compactness and imparted excellent antioxidant effects to the packaging material. Consequently, this study ultimately unveils potential for low-energy emulsification combined with melatonin application in bio-based packaging field while providing novel insights into developing multifunctional bio-based packaging.

Cosmetic Packaging: European Regulatory Aspects and Sustainability

This review aims to provide a comprehensive overview of various aspects related to cosmetic product packaging, highlighting both advancements and challenges in the field. Initially, it offers a general description of the main materials used in cosmetic containers, including plastic, glass, paper, and aluminum. This is followed by an analysis of the existing EU legislative frameworks that govern cosmetic packaging, encompassing chemical, food, and waste regulations. The paper also discusses recent EU regulatory proposals and guidelines from trade associations aimed at enhancing the sustainability of cosmetic packaging materials. Additionally, the role of recycled and bio-based packaging materials in promoting environmental sustainability is analyzed. Overall, this review aims to provide insights for experts in the field on how to balance safety, functionality, and environmental responsibility in cosmetic packaging.

Potato fruit juice - Poly(3-hydroxybutyrate) multi-layer coated paperboards for bio-based packaging

In this work, the use of potato fruit juice (PFJ) in combination with poly(3-hydroxybutyrate) (PHB) was explored as a biobased barrier coating on paperboard. A two-layer and three-layer solution were explored. In the two-layer structure, the PFJ layer was rod-coated on pigment-coated paperboard, followed by extrusion coating of PHB on top. In the three-layered coating, paperboard without pigment coating was extrusion-coated with PHB, followed by rod coating of PFJ, and finally, extrusion-coated with PHB. The specific water vapour transmission rate was reduced by approximately 95 % and 90 % for the two- and three-layer coatings, respectively, relative to the uncoated paperboard. Besides contributing to barrier properties, the PFJ increased the bonding strength between the PHB and the paperboard. Although the three-layer coated paperboards showed better oxygen barrier properties than the two-layered coatings, the oxygen permeability was still high. Three-layer coatings exhibited moderate peeling strength, and better creasing and grease barrier properties compared to two-layered coated paperboards.

Synthesis of cellulose nano fiber from palmyrah fruit fiber and its applicability as a reinforcement agent on starch based biodegradable film

The global trend in packaging is shifting towards environmentally friendly, natural materials that decompose easily. Among the bio-based packaging materials, starch is a renewable, biodegradable, bio-compatible, and easily accessible source. However, starch-based biodegradable films depict weak mechanical properties compared with synthetic polymers. This problem can be solved by incorporating reinforcement fillers into the starch matrix. Palmyrah fruit (Borassus flabellifer L.) waste can be a good source to obtain fillers due to its high cellulose content. The aim of the study was to investigate the reinforcement of starch-based biodegradable films with the incorporation of pure cellulose nanofiber (CNF) obtained from palmyrah fruit fiber (PFF). Chemical treatments such as alkaline treatment (4% NaOH), bleaching [1% Ca(OCl)2], and acid hydrolysis (10 moldm-3 H2SO4) were done successively to obtain pure CNF from PFF. CNF was characterized using FTIR and particle size distribution (PSD) was analyzed by granulometry. The yield of CNF from PFF was 37.890±0.008 %. The results of FTIR depicted CNF was synthesized successfully. Five different biodegradable films were prepared by varying the amount of palmyrah tuber starch (4.5-2.5 w/w %) and CNF (0.0-2.0 w/w %) while the amount of glycerin (1.5 w/w %) and gelatin (1 w/w %) were kept constant. PSD results revealed that nano-sized CNF (10-100 nm) was synthesized successfully. The optimized film was selected based on the tensile strength and low water vapor transmission rate. Optimized film formulation, with palmyra tuber starch (3 w/w %) and CNF (1.5 w/w %) showed desirable physical, mechanical and optical properties, including the thickness, moisture content, water vapor transmission rate, water uptake, transparency at 600 nm, water activity, water solubility and tensile strength of 0.192±0.004 mm, 11.07±0.04 %, 3.870±0.005 g/m2.day, 22.34±0.05 %, 3.97±0.01 %, 0.440±0.001, 51.68±0.140 % and 9.55 MPa respectively. All films showed excellent soil biodegradability within two weeks. In conclusion, palmyra fruit CNF can be effectively used to reinforce starch-based biodegradable packaging films.

Influence of 3-chloropropyl) triethoxysilane and pH on the properties of modified guar gum film

Guar gum (GG) as a polymer biopolymer is widely used in the field of bio-based packaging. However, its poor mechanical properties, barrier properties and high viscosity greatly hinder its use as an effective packaging material. Therefore, this study introduced CPTES to improve the mechanical (16.58–27.39 MPa) and tensile properties (26.80 %–30.67 %). The FTIR and XRD results indicated a strong interaction between the biofilm fractions modified by CPTES, CPTES bound to the hydroxyl groups on GG and formed a dense polysiloxane network through adsorption and grafting. OM and AFM reflect a denser and flatter film structure on the surface of the G30 film, which has the best film formation. Based on this, the pH of the solution was further adjusted to reach an alkaline environment, disrupting the intermolecular binding through electrostatic repulsion. The rheological behavior indicates that the viscosity and viscoelasticity of film solution gradually decrease with the increase in pH. OM and AFM results show that the G30/8 film has the best compact properties, while the nonporous compact film structure further improves the mechanical, barrierand and thermodynamic properties of the film. Accordingly, the findings of this study had a certain value for regulating the low viscoelasticity of GG emulsion and enhancing the stability of film formation.

The effect of soluble gas stabilization and high-pressure processing on rehydrated dried salt-cured cod vacuum packaged in bio-based bags.

This study evaluates the combination of soluble gas stabilization (SGS) and high-pressure processing (HPP) as hurdle technology on rehydrated clip fish (dried salt-cured cod) packaged in bio-based materials. The factors studied include SGS/non-SGS, pressure at 400MPa/600 MPa (5 min, 8–9 °C) and vacuum packaging with conventional/bio-based material. Stored over 48 d at 4 °C, the investigated parameters were drip loss, water and protein content, free amino acid (FAA) composition, colour, texture, pH and microbiological shelf life. Results revealed minimal differences in quality between packaging materials. The SGS-treated samples gave higher drip loss, lower water but higher protein and FAA content, and a softer texture. Nevertheless, adding CO2 prior to HPP significantly extended the product's microbiological shelf life compared to only HPP. Therefore, using a more environmentally friendly bio-based packaging material is feasible while undergoing mild treatments like the combination of SGS and HPP at a lower treatment pressure for shelf-life extension.

Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review.

Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food products. However, poor mechanical characteristics and high permeability for water vapor limit their practical applications. In this regard, plant oils (POs) as natural additives have a high potential to overcome certain shortcomings related to the functionality of edible packaging materials. In this paper, a summary of the effects of Pos as natural additives on different properties of edible films and coatings is presented. Moreover, the application of edible films and coatings containing POs for the preservation of different food products is also discussed. It has been found that incorporation of POs could result in improvements in packaging's barrier, antioxidant, and antimicrobial properties. Furthermore, the incorporation of POs could significantly improve the performance of edible packaging materials in preserving the quality attributes of various food products. Overall, the current review highlights the potential of POs as natural additives for application in edible food packaging materials.