Food Packaging Industry Research Articles

Synthesis and Applications of Nanocomposites in Food Packaging Industry: A Review

The current review focuses on the applications of polymer nanocomposites in the packing industry. Nanocomposite fabrication may be carried out through several synthetic techniques based on the type of material required. Basically, it is the composite formation of polymeric matrix and a reinforcing nanofiller. The nanoclay used for the modification of nanocomposites acts as a reinforcement or filler. Montmorillonite (MMT) is the most frequently used clay material to obtain the desired properties of nanocomposite. Clay reinforcement enhances the food packing properties of the material because of its properties as flame retardant, tensile features, barrier properties, and biodegradability. Among bottom-up and top-down techniques, sol-gel synthesis, self-assembly, and polymerization are the most common techniques used for the synthesis of nanocomposites. Nanocomposites derived from bio-polymers make the material biodegradable which, in turn, is one of the most desirable features for their future use. Owing to improved characteristics, clay nanocomposites form a superior class of materials for food packaging, yet much finer dispersion of nanofillers and compatibility may be devised.

The preparation of polyaniline/graphene/polypropylene nanocomposite and its novel antibacterial activity

AbstractThe demand for polymers with antibacterial properties is increasing in food packaging industry and medical supplies. Antibacterial additives without toxic metal ion release are crucial for health and safety but still have challenges. Herein, polypropylene (PP) nanocomposite was prepared with polyaniline/graphene nanocomposite (PANI/GNP) as a green antibacterial additive due to its electrostatic, free radical, and nanoknife effect synergistic antibacterial mechanisms. To improve the dispersibility of PANI/GNP, nanosilica coating on PANI/GNP was constructed successfully with in situ condensation polymerization of epoxy functionalized ethyl orthosilicate to obtain EP‐nSiO2‐PANI/GNP. EP‐nSiO2‐PANI/GNP with a thin nanosilica coating has a significantly improved thermal stability as compared with that of PANI/GNP characterized by TGA. The EP‐nSiO2‐PANI/GNP presents a nanoscale disperse state in PP nanocomposite and thus enhances the melt viscosity and storage modulus accordingly characterized by TEM and Rheology. The EP‐nSiO2‐PANI/GNP/PP filled with 0.5 wt% of EP‐nSiO2‐PANI/GNP demonstrates antibacterial activity of 100% against both Escherichia coli and Staphylococcus aureus.Highlights In situ condensation polymerization to prepare EP‐nSiO2‐PANI/GNP. EP‐nSiO2‐PANI/GNP has enhanced dispersion stability. EP‐nSiO2‐PANI/GNP with a thin nanosilica coating has a good thermal stability. PP nanocomposite with 0.5 wt% filler has excellent antibacterial activity. The electrostatic, free radical, and nanoknife effect antibacterial mechanism.

Green Packaging Films with Antioxidant Activity Based on Pectin and Camellia sinensis Leaf Extract.

In the packaging materials sector, increasing globalization has created the need for increased efforts to develop consumer protection measures. Consequently, new packaging materials are being sought to replace petroleum-based materials in the future. For this reason, global awareness of the environmental problems associated with the use of synthetic and non-degradable packaging has increased the attention paid to bio-packaging based on natural and biodegradable polymers. The bio-packaging sector is developing innovations to address the sustainability issues facing the food packaging industry. Our research has shown that green matcha extract can be a promising source of antioxidants for the production of bioactive pectin films. This study further confirmed that green matcha extract can be a promising source of antioxidants for the production of bioactive pectin films. The antioxidant activity test showed high activity of films containing matcha extract. The antioxidant activity of films without matcha addition, P, PJ, PC, PJC, was negligible. The addition of matcha to the polymer matrix did not significantly affect the mechanical properties (TS, EB) of the films obtained. The addition of cellulose had the greatest effect on changing the mechanical properties. It caused a twofold increase in the mechanical properties of the obtained packaging films. The addition of matcha significantly improved the barrier properties (for PM films, the WVTR was 3.40 [g/m2d]; for PJM films the WVTR was 1.70 [g/m2d]). The green packaging films showed no toxic effects on the plants (Phacelia tanacetifolia, Salvia hispanica, Brassica napus) and invertebrates (Daphnia pulex, Chaoborus, Chironomus aprilinus) tested. The half-solubility time of the membranes in a solution mimicking gastric acid was also determined. The longest half-dissolution time of the films was about 2 min. Our research has therefore shown that the biodegradable and environmentally safe green packaging films with antioxidant activity that we have developed can be used as edible functional casings in the future, e.g., for sausages and other food products.

Antioxidant films loaded with β-cyclodextrin-quercetin for enhancing food preservation

As the improvement of consciousness of environment, a considerable effort has been made to shift from petroleum-based plastics to biodegradable alternatives, especially in the food packaging industry. In this work, we develop an innovative food packaging film by encapsulating quercetin (Que) within β-cyclodextrin (β-CD) to create β-CD-Que inclusion complexes, which are then dispersed in a matrix of tragacanth gum (TG) and carboxymethyl chitosan (CMCS) using a solution casting technique. β-CD-Que inclusion complexes were characterized using various methods, including 1H NMR, 2D ROESY and phase solubility testing, to elucidate the interaction between Que and β-CD. ATR–IR, X-ray diffraction, and SEM were employed to confirm the uniform dispersion of β-CD-Que within the macromolecular substrate. The incorporation of β-CD-Que considerably improves the mechanical properties of films, increasing the elongation at break from 13.68 % to 25.74 %. Rheological tests demonstrate that the viscosity of the film-forming complex solution became larger. The films were demonstrated to reduced water vapor and oxygen permeability, possessing remarkable antioxidant capability evidenced by DPPH and ABTS radical scavenging rates of 78.01 % and 99.59 %, respectively. The TG/CMCS/β-CD-Que composite film shows excellent potential for food packaging and preservation applications.

Thermochromic Polymers in Food Packaging: A Comprehensive Systematic Review and Patent Landscape Analysis

This study addresses the gap in research on the application of thermochromic polymers (TPs) in food packaging and their potential for real-time temperature monitoring, aiding in the assessment of food quality and shelf-life. TPs exhibit a visible color change in response to temperature variations. A comprehensive systematic review (SR) across multiple engineering peer-review databases using predefined terms was conducted. Additionally, international patent databases were investigated using the same predefined terms. Independent experts reviewed the methodology to identify and address potential biases. A total of 288 eligible articles and 922 patents were identified. After a duplicate selection and extraction process according to the inclusion criteria, four related full-text publications were selected from the initial 288 articles, and five relevant patents were selected from the 922 patents. The qualitative review suggests that TPs hold significant promise as food packaging materials due to their unique physical properties. The study concludes that TPs offer valuable properties for the food packaging industry, meriting further investigation to exploit their benefits fully.

Leybold presents innovative vacuum portfolio at ANUGA FoodTec

At the leading trade fair Anuga FoodTec in Cologne, Leybold presents its vacuum technologies for the food processing and packaging industry from. The efficient solutions of the vacuum supplier are used worldwide. In a wide variety of applications, the pumps, systems and measuring devices of this long-established company make a significant contribution to sustainable and competitive products and processes in the food and beverage industry.

Fluorescent-based bile acid triazole-phenothiazine derivatives: Multiphase detection of biogenic amines and application in spoiled foods

Amines are ubiquitous in biological world, yet are toxic and harmful in nature. To preserve the quality and safety of these packaged meals, it’s critical to identify biogenic amines that are emitted from spoiled meat, fish, or dairy products. To this endeavour, herein we report bile acid based triazole derivative with phenothiazine that are capable of sensing various amines by rapid change of fluorescence colour or intensity. The triazole derivatives exhibit a multiphase sensing platform by effectively sensing amine vapours or solutions in both solid and solution phases. Probes in the vapour state exhibit very quick interaction to primary amines (26 s for CTPTZ) and strong sensitivity to putrescine, which is a common example of biogenic amines (BAs). We have employed our unique sensing triazole derivative as a spoilage indication for meat. It detects biogenic amines from spoiled food and produces an optical response. Significant changes in both visual and luminescent were noted within 4–18 h of packaging at room temperature (∼25 °C). The rapid response that biogenic amines provide to these molecular sensors makes them highly promising for applications in the food packaging industry, medical diagnostics, and other sensory devices.

Freshness/spoilage monitoring of protein-rich foods by betacyanin-loaded gelatin/carboxymethyl cellulose halochromic labels

In the present investigation, easy-to-use colorimetric on-package labels were developed based on gelatin/carboxymethyl cellulose films loaded with betacyanin-rich Mirabilis jalapa extract (MJE) for freshness tracking of shrimp and minced meat. The effect of MJE addition (2 %, 4 %, and 6 % (w/v)) on the morphology, micro-structural, optical, and functional characteristics of the labels was assessed. The addition of MJE indicated dose-dependent improvement of antioxidant potential and light barrier capability of the labels but the reduction of their mechanical strength and water barrier properties. The labels underwent color changes (pinkish-red to yellow) after being exposed to different pHs (2–13), which was similar to the MJE solutions when immersed in buffer solutions. The halochromic label loaded with 6 % (w/v) MJE exhibited the highest sensitivity to ammonia. This label was also capable of detecting ammonia concentrations ranging from 0.01 to 0.1 mg/mL, with a visible color shift from red to pale yellow. When utilized for freshness monitoring of shrimp and minced meat, this label displayed noticeable color changes resulting from the accumulation of volatile ammonia and changes in pH during the spoilage of these samples. The labels were also biodegradable, disintegrating within ∼21 days to a great extent. As a result, we found that a label containing 6 % (w/v) MJE can be used as a biodegradable halochromic indicator in the food packaging industry for visual quality monitoring of seafood and meat products.

Preparation and characterization of intelligent packaging labels based on pea starch, κ-carrageenan and black raspberry extract for monitoring freshness of pork

Intelligent biodegradable packaging has gained significant attention recently due to its great potential for food freshness monitoring. In this study, we developed intelligent labels using pea starch (PS), κ-carrageenan (KC) and black raspberry extract (BRE) and evaluated their physicochemical properties and effectiveness in pork freshness monitoring. Incorporation of KC significantly decreased tensile strength (TS) (33.43 to 19.84 MPa) and increased elongation at break (EAB) (6.26 to 7.41 %) and water vapor permeability (WVP) (2.11 to 2.48 × 10−9 g m−1 s−1 Pa−1) of PS label. Incorporation of BRE significantly decreased WVP (2.48 to 1.96 × 10−9 g m−1 s−1 Pa−1) and increased TS (19.84 to 29.68 MPa) and EAB (7.41 to 11.09 %) of PS-KC label. PS-KC-BRE labels showed increased light barrier performance, thermal stability, antioxidant activity, pH and ammonia sensitivities, and significant visible color change as pH indicators. Findings suggest PS-KC-BRE labels can be used as intelligent packaging in food industry.

Pyro-dextrinization, acid hydrolysis, and cross-linking impacts on functional, pasting and structural properties of elephant foot yam starch

Underutilized plants represent valuable reservoirs of starch, urging the need for prominent exploration of these botanical resources. The effects of pyrodextrinization, acid hydrolysis and cross linking modification on the physico-chemical, functional, structural and pasting properties of elephant foot yam (Amorphophallus paeoniifolius) starches were studied. Yam starch was cross-linked using boric acid, which is for the preparation of cross-linked yam starch. The results suggested that cross linking modification significantly decreased moisture content (10.46–1.91 %), swelling power (3.71–1.69 %) and solubility (3.58–1.51 %) of yam starch. At the same time it significantly (P < 0.05) improved amylose content (13.89–18.04 %) of starch. Increase in degree of crystallinity of all modified starches was depicted from X-ray diffractogram. Decrease in viscosity profile of modified starches was observed using Rapid Visco Analyzer. The morphology of the starch granules presented surface fissures in case of acid, whereas smooth surface of native, pyrodextrinized and cross-linked starches were observed. This research has demonstrated that chemical alterations induce notable transformations in the inherently flexible starch polymer, thereby influencing its functional characteristics and structural features. The treatment which resulted in the most thermostable starch obtained in this study was cross-linked yam starch. The ultimate goal is to offer yam starch suitable for a wide range of applications across various industries, including both food and non-food sectors positively revealing its utmost applicability for food packaging industry to be utilized as a film or coating material (cross-linked starch), fat replacers/mimickers in low-fat starch based healthy foods (acid-hydrolyzed starch).

Antibacterial evaluation of garlic extracts on chitosan/starch packaging film using response surface methodology and its application for shelf-life extension of bell peppers (Capsicum annuum).

In this study, garlic extract (GE) was assessed as a potential additive in chitosan/starch (Ch/De) coatings, focusing on phenolic and flavonoid content analyses and antibacterial properties. Using response surface methodology approach, an optimization method was employed to achieve the optimal antibacterial formulation, with Ch, De, and GE identified as key variables in the Design of Experiment. Fourier transform infrared spectroscopy and X-ray diffraction analyses elucidated interactions among these primary components within the films, while thermogravimetric analysis confirmed the enhanced thermal stability of GE-coated film formulations (Ch/De/GE). The Ch/De/GE exhibited antibacterial efficacy against Escherichia coli (ATCC 25922) with an inhibition zone of 7.2mm at optimized concentrations of 2% w/v Ch, 1.5% w/v starch, and 0.5% v/v GE. In silico molecular docking studies provided insights into GE's inhibitory role as an antibacterial agent. Evaluation of green and yellow bell peppers (Capsicum annuum) over 18 days showed that coated peppers maintained better visual appearance and mass stability, with a weight loss decrease of 40.54%-48.96%, compared to uncoated ones. Additionally, the Ch/De/GE coating effectively inhibited bacterial growth, reducing it by 1-1.23 log CFU, during the storage period. In conclusion, the Ch/De/GE coating effectively extends the shelf-life of bell peppers and maintains their quality, demonstrating its potential for use in food packaging to preserve perishable items. PRACTICAL APPLICATION: The optimized chitosan/starch/garlic extract (Ch/De/GE) film developed in this study shows promising potential for application in the food packaging industry, particularly in extending the shelf life of perishable items like bell peppers. Its enhanced antibacterial properties, along with its ability to maintain visual appearance and reduce weight loss, make it an effective natural preservative that could replace synthetic additives in food packaging. By incorporating this biodegradable film into packaging solutions, producers can offer safer, more sustainable products that meet consumer demand for natural and environmentally friendly options.

Characterization of ultrasonic-assisted antifungal film loaded with fermented walnut meal on Rosa roxburghii Tratt during near-freezing temperature storage.

Fermented walnut meal (FW) has antifungal activity against Penicillium victoriae, a fungus responsible for Rosa roxbughii Tratt spoilage. This study characterized and applied ultrasonic-assisted antifungal film loaded with FW to preserve R. roxbughii Tratt during near-freezing temperature (NFT). Results showed that O2 and CO2 transmission rates decreased by 80.02% and 29.05%, respectively, and antimicrobial properties were improved with ultrasound at 560W for 5min and 1% FW. Fourier transform infrared spectroscopy and X-ray diffraction results revealed ultrasound improved hydrogen bonds and inductive effect via ─NH, ─OH, and C═O bonds. The addition of FW led to the formation of CMCS-GL-FW polymer via C═O bond. Thermogravimetric analysis and transmission electron microscope results demonstrated thermal degradation process was decomposed by ultrasound, and the internal structure of P. victoriae was accelerated by the addition of FW. Compared to the U-CMCS/GL group, the vitamin C content, peroxidase, and catalase activities of U-CMCS/GL/FW were enhanced by 4.24%, 8.52%, and 14.3% during NFT (-0.8 to -0.4°C), respectively. Particularly, the fungal count of the U-CMCS/GL/FW group did not exceed 105 CFU g-1 at the end of storage, and the relative abundance of P. victoriae decreased to 0.007%. Our findings provide an effective route for agricultural waste as natural antifungal compounds in the active packaging industry. PRACTICAL APPLICATION: In this study, the barrier and antimicrobial properties of film were successfully improved by ultrasonic treatment and loaded fermented walnut meal. The ultrasonic-assisted antifungal film loaded with fermented walnut meal effectively delayed the degradation of nutrients and reduced microbial invasion of Rosa roxburghii Tratt. These results provide a theoretical basis for the application of agricultural waste in the food packaging industry.

Eco-Friendly Design of Chitosan-Based Films with Biodegradable Properties as an Alternative to Low-Density Polyethylene Packaging.

Biopolymer-based films are a promising alternative for the food packaging industry, in which petrochemical-based polymers like low-density polyethylene (LDPE) are commanding attention because of their high pollution levels. In this research, a biopolymer-based film made of chitosan (CS), gelatin (GEL), and glycerol (GLY) was designed. A Response Surface Methodology (RSM) analysis was performed to determine the chitosan, gelatin, and glycerol content that improved the mechanical properties selected as response variables (thickness, tensile strength (TS), and elongation at break (EAB). The content of CS (1.1% w/v), GEL (1.1% w/v), and GLY (0.4% w/v) in the film-forming solution guarantees an optimized film (OPT-F) with a 0.046 ± 0.003 mm thickness, 11.48 ± 1.42 mPa TS, and 2.6 ± 0.3% EAB. The OPT-F was characterized in terms of thermal, optical, and biodegradability properties compared to LDPE films. Thermogravimetric analysis (TGA) revealed that the OPT-F was thermally stable at temperatures below 300 °C, which is relevant to thermal processes in the food industry of packaging. The reduced water solubility (WS) (24.34 ± 2.47%) and the improved biodegradability properties (7.1%) compared with LDPE suggests that the biopolymer-based film obtained has potential applications in the food industry as a novel packaging material and can serve as a basis for the design of bioactive packaging.

Enhancing sustainable food packaging design: A machine learning approach to predict ventilated corrugated paperboard strength

In the food packaging industry, ventilated corrugated paperboard boxes are crucial for sustainable transport of fresh products. While these boxes' ventilation holes advance air circulation, they also impact the material's compression or buckling strength. Variations in hole geometry and location affecting this strength are explored, considering the composite material, multi-layered structure. Traditional mechanical analyses, which often require simplifications, may not fully capture this complexity, leading to less accurate predictions of the paperboard's strength. To address these challenges, a machine learning (ML) approach was utilized, employing the Light Gradient Boosting Machine (LGBM) to develop a predictive model for the buckling strength of corrugated paperboard boxes with ventilation cutouts. This physics-informed ML model, trained on a compression dataset resulting from experimental tests for plates with a single cutout in three shapes and Finite Element Method (FEM) simulations for plates with various patterns of circular cutouts, provides highly accurate estimates of the plates' buckling strength. It achieved 91.7% accuracy on experimental data and 94.68% on FEM simulation data, showcasing its reliability. A new tool for predicting the buckling strength of corrugated paperboard is provided by this research, along with insights that can inform the design of more sustainable packaging solutions. Furthermore, the methodology and findings have broader applications, potentially benefiting sectors like aerospace and construction, where similar structural materials are used.

Phytolacca americana extract as a quality-enhancing factor for biodegradable double-layered films based on furcellaran and gelatin – Property assessment

For the first time, novel active double-layered films based on furcellaran (FUR) and gelatin (GEL) with the addition of Phytolacca americana (PA) extract were obtained. The 1st layer consisted of FUR and GEL, while the aqueous extract of P. americana berries was added in three different concentrations to the 2nd FUR-based layer. The films were characterised by good mechanical (TS range of 0.0011–0.0013 MPa, EAB range between 30.38 %–33.51 %) and water properties (WVTR range of 574.74–588.49 g/m2xd). Structural analysis (SEM and AFM) confirmed good film structure: regular, without cracks or air bubbles. The films showed antioxidant activity tested via the Folin-Ciocâlteu method (4.77–20.70 mg GAExg−1), FRAP assay (0.18–3.40 mM TExg−1) and CUPRAC assay (48.63–53.99 mM TExg−1). The film with the highest PA concentration (6 %) demonstrated the ability to neutralise free radicals, DPPH• and ABTS2+•, at the levels of 1.97 % and 17.34 %, respectively. The ecotoxicity test performed on Lepidium sativum seeds confirmed the lack of ecotoxic film aspects. The biodegradation test indicated that the films are biodegradable. The obtained films can be a good alternative to plastic packaging films (used in the food packaging industry), which are currently a global problem related to the development of post-consumer plastics.

Comprehensive Review on Synthesis of Nano Starch and its Applications in Food Packaging Industry

Comprehensive Review on Synthesis of Nano Starch and its Applications in Food Packaging Industry

Preparation of multi-barrier and multi-functional paper-based materials by chitosan, ethyl cellulose and green walnut husk biorefinery products for sustainable food packaging

The growing interest in paper-based materials for packaging is driven by their renewable and eco-friendly characteristics. However, their poor barrier performance against water, oil, and gas limits their application in the food packaging industry. In this study, we developed a simple dual-layer coating method to create water- and oil-repellent, gas barrier, antioxidant, and antibacterial paper-based materials using naturally-derived materials, including chitosan (CS), ethyl cellulose (EC), and cascade biorefinery products from green walnut husk (GWHE and CNC). The bottom CS/CNC oil-resistant coating and the top EC/GWHE water-resistant coating were applied to the paper surface. The synergistic effect of these coatings enhances the gas barrier and imparts functional properties to the paper. Compared to uncoated paper, the dual-layer-coated paper demonstrated a 239.1 % increase in tensile index, a higher kit rating value of 12/12, a lower Cobb 60 value of 3.21 mg/m2, a 44.0 % decrease in water vapor permeability (WVP), and a 90.7 % reduction in air permeability (AP). Additionally, this coated paper exhibited good antioxidant and antibacterial properties and favorable biodegradability. This study provides novel insights into the valorization of GWH waste and presents a sustainable strategy for producing high-performance paper-based materials for food packaging applications.

Chitosan-azo dye bioplastics that are reversibly resoluble and recoverable under visible light irradiation.

Biopolymer composite materials were prepared by combining bio-sourced cationic water-soluble chitosan with bi-functional water-soluble anionic azo food dyes amaranth (AMA) or allura red (ALR) as ionic cross-linkers, mixing well in water, and then slow-drying in air. The electrostatically-assembled ionically-paired films showed good long-term stability to dissolution, with no re-solubility in water, and competitive mechanical properties as plastic materials. However, upon exposure of the bioplastics to low power light at sunlight wavelengths and intensities stirring in water, the stable materials photo-disassembled back to their water-soluble and low-toxicity (edible) constituent components, via structural photo-isomerization of the azo ionic crosslinkers. XRD, UV-vis, and IR spectroscopy confirmed that these assemblies are reversibly recoverable and so can in principle represent fully recyclable, environmentally degradable materials triggered by exposure to sunlight and water after use, with full recovery of starting components ready for re-use. A density functional theory treatment of the amaranth azo dye identified a tautomeric equilibrium favouring the hydrazone form and rationalized geometrical isomerization as a mechanism for photo-disassembly. The proof-of-principle suitability of films of these biomaterial composites as food industry packaging was assessed via measurement of mechanical, water and vapour barrier properties, and stability to solvent tests. Tensile strength of the composite materials was found to be 25-30 MPa, with elongation at break 3-5%, in a range acceptable as competitive for some applications to replace oil-based permanently insoluble non-recyclable artificial plastics, as fully recyclable, recoverable, and reusable low-toxicity green biomaterials in natural environmental conditions.

Exploring the environmental impacts of plastic packaging: A comprehensive life cycle analysis for seafood distribution crates

Annually, 8.3 million tonnes of mismanaged plastic waste enter oceans, prompting the food packaging industry, a major contributor, to minimize its environmental footprint. Within the seafood sector, a nascent number of studies are exploring the impacts of various packaging solutions for distribution, yet clear insights remain elusive. This study tries to fill the gap by comparing the impacts of two seafood packaging options: disposable expandable polystyrene (EPS) boxes and, for the first time, reusable plastic crates (RPC) crafted from high-density polyethylene. Using the life cycle assessment methodology with a ‘cradle to grave’ approach, the research evaluates the distribution of 1260,000 t of fish from port of Vigo (Spain) to various markets. Similar climate change values emerge in local (5.00·107 kg CO2 eq.) and regional trade (1.20·108 kg CO2 eq.) for both options, but RPCs exhibit around a 12 % increase (6.15·108 kg CO2 eq.) during national distribution, emphasizing package weight and load significance. The findings across all impact categories exhibited general consistent trends. The sensitivity analysis suggests relocating washing facilities to port could enhance RPCs´ environmental benefits for transport within a 160 km range. These findings underscore reusable packaging's potential as an eco-friendlier alternative in specific contexts, aligning with heightened environmental concerns and regulatory pressures surrounding plastic usage.

Xanthan/ carboxymethyl cellulose-based edible coatings enriched with greenly synthesized ZnO-NPs for active packaging applications

The limited use of xanthan (Xa) and carboxymethyl cellulose (CMC) in the food packaging industry is due to their poor barrier and antimicrobial properties. The objective of this work was to enhance the characteristics of the CMC/Xa composite coating by incorporating ZnO nanoparticles (ZnO-NPs) that were prepared through a green method through Coriandrum sativum extract. FTIR and XRD confirmed the successful preparation of the coating and verified the interactions between its components. Compared to the neat CMC/Xa system, systems incorporated with ZnO-NPs exhibited excellent water barrier, mechanical, thermal, and antimicrobial characteristics. The CMC/Xa/ZnO-NP systems effectively prolonged the shelf life of tomatoes for a storage period of 20 days without any significant indications of spoilage or mass loss of the coated tomatoes. The obtained results indicated that the developed coating has the potential to replace traditional plastic packaging and effectively preserve food products.