Food Packaging Materials Research Articles

Gallic Acid Based Polymers for Food Preservation: A Review.

The extensive usage of nonbiodegradable plastic materials for food packaging is a major environmental concern. To address this, researchers focus on developing biocompatible and biodegradable food packaging from natural biopolymers, such as polysaccharides, proteins, and polyesters. These biopolymer-based packaging materials extend the shelf life of food due to their inherent antimicrobial and antioxidant properties. An important additive that enhances these beneficial effects is gallic acid (GA), a naturally occurring phenolic compound. GA exhibits potent antioxidant activity by scavenging free radicals and excellent antimicrobial activity against a wide range of bacteria by disrupting cell membranes. These gallic acid based active packaging solutions have demonstrated remarkable abilities to inhibit lipid oxidation, enzymatic browning, and microbial contamination and even retard the ripening processes in mushrooms, walnuts, strawberries, fresh-cut apples, bananas, fish, pork, and beef. This review focuses on the antioxidant, antibacterial, and food preservation capabilities of GA-incorporated biodegradable food packaging materials as an eco-friendly alternative to conventional plastic packaging.

Cordia dichotoma fruit mucilage and flaxseed oil nanoemulsion loaded bioactive film: Synergistic approach to enhance antimicrobial properties and bread shelf-life

Recently, non-conventional sources of mucilage have gained significant attention due to their exceptional techno-functional properties and easy availability. This study aimed to utilize Cordia dichotoma fruit mucilage (CDM) for fabricating bioactive films to evaluate the shelf-life of bread. For the development of nanoemulsion, different concentrations of flaxseed oil (1–5% w/w) were employed. Selection was carried out based on droplet size, encapsulation efficiency, and antimicrobial activity. The selected nanoemulsion (CDM-FO1) was subsequently used to develop CDM-based films with the incorporation of carboxymethyl cellulose (CMC) and sodium alginate (SA). Results revealed that the droplet size of the nanoemulsions was significantly increased from 101.25 ± 4.68 nm to 205.15 ± 7.14 nm with increasing flaxseed oil concentration. However, the addition of CMC and SA improved the tensile strength (13.97 ± 0.34 MPa) of the CDM-F11 film compared to control films CDM (6.98 ± 0.68 MPa) and CDM-FC (7.76 ± 1.65 MPa). The CDM-F11 film exhibited excellent barrier properties compared to the control film. The control film showed higher yeast and mold growth, starting at 0.84 ± 0.57 Log CFU/g on the 3rd day and increased to 3.12 ± 0.39 Log CFU/g by the 9th day. In contrast, the CDM-FC film demonstrated better antimicrobial properties, with microbial growth at 0.52 ± 0.39 Log CFU/g on the 3rd day and 2.84 ± 0.38 Log CFU/g on the 9th day. Overall, CDM film loaded with flaxseed oil nanoemulsion can be effectively used as a sustainable food packaging material with enhanced antimicrobial efficiency for bread preservation.

The effect of bioactive film on the shelf life of bread

Relevance. The development of bioactive films is currently relevant due to the need to replace synthetic polymers used in food packaging materials. However, the established positive properties of the films themselves do not always guarantee the predicted effect and do not ensure the preservation of food products during storage. In this regard, for the recommendation of biodegradable films of a specific composition for use as packaging material for a particular type of product, experimental confirmation is required.Methods. The objects of study are samples of wheat bread packaged in alginate films and in polyethylene film as a control. For bread samples after baking and cooling, as well as after 1, and 3 days of storage, sensory characteristics, color characteristics, microbiological indicators, and mass losses were determined.Results. The conducted tests of bread samples revealed the positive effect of the bioactive film based on sodium alginate with the introduction of protein hydrolysate on reducing the growth of bacteria and molds. The research results showed that in alginate films, there is an intensive loss of bread mass — up to 19.27 ± 0.51% (p ≤ 0.05) after 3 days of storage in the film without protein hydrolysate, which is more significant compared to the bread sample in polyethylene film (9.12 ± 0.32%). At the same time, microbiological indicators (total microbial count and mold count) remained more stable in bread samples in alginate films. Thus, the results of microbiological studies confirmed the known data on the antimicrobial properties of protein hydrolysates in the composition of bioactive films. However, when choosing films for bread packaging, it is necessary to consider their vapor permeability to avoid moisture losses during storage..Results. The results of the study showed the need to review the practice of using manure (manure) processing technologies to reduce greenhouse gas emissions

Examining the potential of peppermint essential oil-infused pectin and kappa-carrageenan composite films for sustainable food packaging

Essential oils are key ingredients in the development of edible films and provide a diverse approach to improving food preservation, as well as sensory qualities. The pectin and kappa-carrageenan composite films were obtained by adding peppermint essential oil in different quantities. The films after their fabrication were thoroughly evaluated for their attributes, which included mechanical, barrier, optical, chemical, thermal, and antioxidant properties. The visual assessment of the films demonstrated that PEO-loaded films showed a uniform, homogenous, and slightly yellowish appearance. There was an increase in the thickness (0.045 ± 0.006 to 0.060 ± 0.008 mm), elongation at break (12.73 ± 0.74 to 25.05 ± 1.33 %), and water vapor permeability (0.447 ± 0.014 to 0.643 ± 0.014 (g*mm)/(m2*h*kPa)) was observed with the addition of PEO. However, tensile strength (45.84 ± 3.69 to 29.80 ± 2.10 MPa) and moisture content (25.83 ± 0.046 to 21.82 ± 0.23 %) decreased with the incorporation of PEO. Furthermore, thermal and antioxidant properties were enhanced by the inclusion of PEO. The presented investigation can be employed to synthesize food packaging material with antioxidant properties with potential applications in food packaging.

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.

Investigation and Comparison of Alternative Oxygen Barrier Coatings for Flexible PP Films as Food Packaging Material

One of the EU’s ambitious goals is to ensure all plastic packaging is reusable or recyclable by 2030. However, achieving higher recycling rates, particularly in flexible multilayer food packaging, is challenging due to the combination of diverse materials. This highlights the importance of designing for recyclability and exploring alternative barrier solutions. In this study, several types of coatings, such as ORMOCER® (Fraunhofer-ISC, Würzburg, Germany) Michem® Flex B3513 (Michelman International Belgium SRL, Aubange, Belgium), and PVOH (Kuraray Europe GmbH, Frankfurt am Main, Germany), are applied on different polypropylene substrates, including cast PP (CPP70), SiOx, and AlOx-coated PP films. The effect of double coating and optimized curing conditions of ORMOCER® on the oxygen permeability of CPP70 was also investigated. The results showed significant improvements in the barrier properties of PP/SiOx and OPP/AlOx films, and OTR values less than 0.1 cm3/m2·d·bar were achieved. It was also found that ORMOCER® and Michem® Flex B3513 could enhance the oxygen barrier property of CPP70 and the OTR value reduced by a factor of 88 and 551, respectively.

Bio-Composite Films Based on Carboxymethyl Chitosan Incorporated with Calcium Oxide: Synthesis and Antimicrobial Activity.

The utilization of biopolymers incorporated with antimicrobial agents is extremely interesting in the development of environmentally friendly functional materials for food packaging and other applications. In this study, the effect of calcium oxide (CaO) on the morphological, mechanical, thermal, and hydrophilic properties as well as the antimicrobial activity of carboxymethyl chitosan (CMCH) bio-composite films was investigated. The CMCH was synthesized from shrimp chitosan through carboxymethylation, whereas the CaO was synthesized via a co-precipitation method with polyethylene glycol as a stabilizer. The CMCH-CaO bio-composite films were prepared by the addition of synthesized CaO into the synthesized CMCH using a facile solution casting method. As confirmed by XRD and SEM, the synthesized CaO has a cubic shape, with an average crystalline size of 25.84 nm. The synthesized CaO exhibited excellent antimicrobial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) (>99.9% R). The addition of CaO into CMCH improved the mechanical and hydrophobic properties of the CMCH-CaO films. However, it resulted in a slight decrease in thermal stability. Notably, the CMCH-CaO10% films exhibited exceptional antimicrobial activity against E. coli (98.8% R) and S. aureus (91.8% R). As a result, such bio-composite films can be applied as an active packaging material for fruit, vegetable, or meat products.

A Review of Recent Developments in Edible Films and Coatings-Focus on Whey-Based Materials.

Packaging for food products is particularly important to preserve product quality and shelf life. The most used materials for food packaging are plastic, glass, metal, and paper. Plastic films produced based on petroleum are widely used for packaging because they have good mechanical properties and help preserve the characteristics of food. However, environmental concerns are leading the trend towards biopolymers. Films and coatings based on biopolymers have been extensively studied in recent years, as they cause less impact on the environment, can be obtained from renewable sources or by-products, are relatively abundant, have a good coating and film-forming capacity, are biodegradable and have nutritional properties that can be beneficial to human health. Whey protein-based films have demonstrated good mechanical resistance and a good barrier to gases when at low relative humidity levels, in addition to demonstrating an excellent barrier to aromatic compounds and especially oils. The use of whey proteins for films or coatings has been extensively studied, as these proteins are edible, have high nutritional value, and are biodegradable. Thus, the main objective of this document was to review new methodologies to improve the physicochemical properties of whey protein films and coatings. Importance will also be given to the combinations of whey proteins with other polymers and the development of new techniques that allow the manipulation of structures at a molecular level. The controlled release and mass transfer of new biomaterials and the improvement of the design of films and packaging materials with the desired functional properties can increase the quality of the films and, consequently, broaden their applications.

Ultrasound-assisted freezing for the preparation of aerogel-based intelligent packaging

Due to their highly porous and high specific surface area, aerogels are promising materials for intelligent food packaging. However, aerogel-based intelligent packaging prepared by traditional freeze-drying methods severely limits the preparation efficiency and the packaging performance of the aerogels due to the low freezing efficiency and the large and uncontrollable pore size caused by the uncontrolled growth of the crystals during freezing; this leads to the destruction of the aerogel structure. In this study, an aerogel-based food intelligent packaging was prepared using gelatin and gum Arabic (GG) as the substrate materials for real-time shrimp freshness detection. An ultrasound-assisted freeze-drying (UAFD) strategy was applied to improve the freezing efficiency of the cavitation-induced nucleation of aerogel. By affecting secondary nucleation, the UAFD-160 W strategy produced aerogels (GG-160) with smaller pore sizes (14.76 μm) and narrower pore size distributions than those using intelligent packaging prepared by the traditional freeze-drying method (GG-0, pore size = 254.14 μm). Due to the advantages of the above structure, the GG-160 aerogel has a significantly improved hardness (28956.5 ± 101.6 N), excellent water resistance and hydrophobicity (93.6 ± 0.99°), sensitive ammonia responsiveness, and stable properties under high humidity. Consequently, compared with that in the GG-0 treatment, the color of the shrimp in the GG-160 treatment was more sensitive to spoilage. The proposed UAFD strategy provides a new way to improve the properties of aerogels by structural modulation such that the prepared aerogels have better food packaging applications.

Preparation of zein active films with antimicrobial and antioxidant properties by incorporating gallic acid loaded γ-CD-MOF for pork preservation

The growing concerns over food contamination caused by microorganisms, coupled with the worsening environmental impact of petroleum-based plastics have drawn significant attention to eco-friendly materials in food packaging. Herein, cyclodextrin-metal-organic framework (CD-MOF) was prepared as promising nanocarrier for the natural product gallic acid (GA). Then, the prepared material (GA@CD-MOF) was incorporated into zein matrix to obtain Zein-GA@CD-MOF films. Further studies showed that the composite films possessed great potential for food packaging, offering excellent UV-light blocking, water resistance, and mechanical properties. Notably, Zein-GA@CD-MOF films demonstrated superior antimicrobial activity (44.56%–77.97% against Escherichiacoli O157:H7 and 28.36%–59.49% against Salmonellaenterica) and sustained antioxidant properties for 100 days, which correlated with the sustainable release effect of GA. Furthermore, the exceptional biosafety of GA@CD-MOF has been confirmed through cytotoxicity and hemolysis assays. Pork preservation experiments illustrated that the obtained films could retard protein degradation, microorganism growth, and lipid oxidation, extending the shelf-life by 9 days at 4 °C. These findings suggest that Zein-GA@CD-MOF films has promising application prospects in pork preservation packaging.

Recent progress in properties and application of antibacterial food packaging materials based on polyvinyl alcohol

Abstract Polyvinyl alcohol (PVA) is well-known for its excellent mechanical properties and eco-friendliness in food packaging. Recently, PVA has gained significant attention in research due to its potential as antibacterial substrates. However, because of its high hydrophilicity, practical application of pure PVA film has been limited by low water resistance and rapid bacterial growth in humid conditions. Diverse effective strategies have been developed to decrease hydrophilicity and endow films with antibacterial properties. This review provides an overview of universal antibacterial agents and their functions in PVA-based packaging films. It also introduces the changes in the mechanical and physical properties of PVA-based films after adding antibacterial agents. Additionally, the release behavior of antibacterial agents in PVA-based film materials and their practical applications in the food industry is discussed in fresh food packaging. Biodegradability of PVA-based films is also mentioned, with a promising future for more effective and eco-friendly food packaging materials.

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.

Enhancement of mechanical, barrier, and functional properties of chitosan film reinforced with glycerol, COS, and gallic acid for active food packaging

The demand for eco-friendly and natural food packaging materials has sparked considerable interest in the research and development of sustainable active packaging materials. In this study, a chitosan-based film was developed using glycerol as a plasticiser, chitooligosaccharide (COS) as an additive, and gallic acid as a cross-linking agent. The physical, barrier, mechanical, morphological, thermal, and functional properties of fabricated films were measured. The bio-composite film showed significantly lower moisture content (from 24.28 to 17.01%), water solubility (from 41.56% to 31.03%), water vapour permeability (14.63 to 9.79 × 10−9 gm−1s−1Pa−1), and light transmittance (from 63.67% to 21.71%) compared to neat chitosan film. Furthermore, the bio-composite film exhibited higher tensile strength (57.66 MPa) and elongation at break (88.76%), smooth microstructure, strong DPPH and ABTS radicals scavenging capacity, and good antimicrobial activity towards E. coli, L. innocua, and S. cerevisiae, and non-toxic to HaCaT cells indicating promising potential for use in sustainable active food packaging.

Biowaxes Used as a Barrier Formulation Material in Coating Fibre‐Based Substrates

ABSTRACTRecently, replacing plastic packaging materials with biobased alternatives has been trending in the field of food packaging. The role of food packaging materials is to contain and protect the product throughout the supply chain, and the most used materials for this are polyolefins due to their functionality and affordability. However, environmental awareness and the new regulations and restrictions have been strong drivers to push the development towards biobased materials. In this study, the feasibility and potential of biowaxes used as a dispersion barrier coating formulation material were examined. Four commercial biowaxes were selected for the study, and their nano‐ and crystalline structures were determined by wide‐angle X‐ray scattering (WAXS). The biowaxes were melted and dispersed into a stable water‐based dispersion. Barrier coating formulations were prepared using two different polymer dispersions mixed with the waxes and additives. A fibre substrate was coated with the prepared formulations, and their barrier properties were studied. The properties of biowax‐containing coatings showed similar or minor improvements compared to the reference. However, foldability was especially improved in the biowax sample. Interestingly, this sample contained wax, which was structurally most stable, presenting an orthorhombic phase in all studied states. Based on our results, introducing biowax materials is a viable solution to replace part of the formulation materials and adjust the barrier performance of existing dispersion polymers. Our results also suggest that the nanostructure of waxes might play a role in an optimal solution. However, all these observations deserve more studies, and the share of biowax in barrier coatings will need further optimisation in the future.

Degradation of high concentrations of commercial polylactide packaging on food waste composting in pilot-scale test

The increasing use of synthetic biodegradable polymers, such as aliphatic polyesters, has led to a greater need to understand their behavior in an end-of-life scenario as food packaging materials. The aim of this work was to investigate the effect on composting of high to 10 wt% concentration of commercial polylactide packaging in food waste during a 98-day pilot-scale test. Members of the genera Bacillus, Geobacillus, Caldibacillus, Compostibacillus, Novibacillus, Planifilum and Aeribacillus accounted for 77 % of the bacterial community at the initial stage. Significant fragmentation of the polylactide packaging was observed after 14 days, and the appearance of low-molecular weight (approximately 5.4 kDa) hydrolytic degradation products led to an increase in biodiversity and a prolongation of the thermophilic stage by 12 days. The results obtained show the possibility of efficient disposal of food waste with high concentration of polylactide packaging under industrial composting conditions.

Composite Materials Based on Biocompatible Metal-Organic Framework and Anthocyanins from Hibiscus sabdariffa for Active Food Packaging

The biocompatible metal-organic framework [Zn4(GA)4(H2O)4] · 4H2O (H2GA = glutamic acid) was used as a container for anthocyanins from Hibiscus sabdariffa in composite films based on kappa-carrageenan and hydroxypropyl methylcellulose. The obtained composite materials showed high antioxidant activity and ability to undergo pH-induced color change upon reactions with gaseous products of pathogen development and, hence, possess the potential for practical application as functional materials for food packaging.

Benefits of Incorporating Lignin into Starch-Based Films: A Brief Review.

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.

Deciphering the complexity of the chemicals in food packaging materials using molecular networks

Chemicals from packaging materials might be transferred into food resulting in consumer exposure. Identifying these migrated chemicals is highly challenging and crucial to perform their safety assessment, usually starting by the understanding of the chemical composition of the packaging material itself. This study explores the use of the Molecular Networking (MN) approach to support identification of the extracted chemicals. Two formulations of bioplastics were analyzed using Liquid Chromatography hyphenated to High-Resolution Mass Spectrometry. Data processing and interpretation using a conventional manual method was performed as a point of comparison to understand the power of MN. Interestingly, only the MN approach facilitated the identification of unknown chemicals belonging to a novel oligomer series containing the azelaic acid monomer. The MN approach provided a faster visualization of chemical families in addition to the highlight of unrelated chemicals enabling to prioritize chemicals for further investigation improving the safety assessment of packaging materials.

LIFE CYCLE ANALYSIS OF BEVERAGE PACKAGING

Plastic is the leading food and item packaging material due to its lightweight characteristics. However, there have been alarming concerns over the past years since the large-scale introduction of plastic after the Second World War, and a total of 8.3 billion metric tons have been produced. This research aims to compare the environmental impact of the packaging design of several consumer products using life cycle analysis (LCA). Based on the openLCA open-source software, three beverage packaging types were compared: plastic bottles, glass bottles, and aluminium cans. The life cycle inventory (LCI) must be identified based on case studies, literature reviews and relevant assumptions to obtain the result. Then, each beverage packagings flows, process and product system was also required to be identified to run the openLCA software. The three types of packaging was compared within each CML category in terms of impact. The CML stands for "Centrum voor Milieukunde Leiden". It is a research institute of the Centre for Environmental Studies at Leiden University located in the Netherlands and a procedure used to estimate the measure of environmental impact caused by the product. Based on the CML eleven impact categories, the plastic bottle was ranked as the most impactful towards the environment, followed by glass bottles and aluminium cans as the least impactful. Other than that, it may be due to the quantity of material being used, the effect of the material during processing, and the recyclable ability.

Novel hydroxyl-terminated hyperbranched polymer as a synergistic modifier with tannin for preparation of casein-based films with superior performance

A hyperbranched poly (titanium oxide) (HBPTi) with hydroxyl terminal groups was synthesized via polycondensation reaction as a synergistic modifier with tannin to promote performance of casein-based composite film. The synergistic effects of HBPTis, acquiring different hyperbranched structures, with tannin on the microstructure, mechanical characteristics, barrier against water vapor, and thermal stability of casein-based film were investigated in this work. The tensile strength of the composite films increased from 7.6 MPa to 22.1 MPa, which accounts for 190.79 % increase after the addition of HBPTi compared to casein-tannin films modified with glycerol. The casein-tannin films with the help of HBPTi presented excellent water vapor permeation, thermal stability, and showed nearly 100 % UV absorption in the range 200–400 nm. Additionally, the microstructure of HBPTi modified casein-tannin films tend to be more compact due to the promoted interaction of casein-tannin composite aided by covalent bonding and/or other types of bonding between casein, tannin and HBPTi. Therefore, associative modification using such hyperbranched polymers and tannins provides extendable application value for casein-based films especially as food packaging materials and for other fields as well.