Food Packaging Materials Research Articles

Advancements of Biomacromolecular Hydrogel Applications in Food Nutrition and Health.

Hydrogels exhibit remarkable degradability, biocompatibility and functionality, which position them as highly promising materials for applications within the food and pharmaceutical industries. Although many relevant studies on hydrogels have been reported in the chemical industry, materials, and other fields, there have been few reviews on their potential applications in food nutrition and human health. This study aims to address this gap by reviewing the functional properties of hydrogels and assessing their value in terms of food nutrition and human health. The use of hydrogels in preserving bioactive ingredients, food packaging and food distribution is delved into specifically in this review. Hydrogels can serve as cutting-edge materials for food packaging and delivery, ensuring the preservation of nutritional activity within food products, facilitating targeted delivery of bioactive compounds and regulating the digestion and absorption processes in the human body, thereby promoting human health. Moreover, hydrogels find applications in in vitro cell and tissue culture, human tissue repair, as well as chronic disease prevention and treatment. These broad applications have attracted great attention in the fields of human food nutrition and health. Ultimately, this paper serves as a valuable reference for further utilization and exploration of hydrogels in these respective fields.

Improved barrier, mechanical and antioxidant properties of pH-responsive film by incorporating dialdehyde starch and anthocyanins into rice protein/sodium alginate

This study aimed to develop rice protein/sodium alginate (RP/SA) pH-responsive films with enhanced properties by incorporating dialdehyde starch (DAS) and Lycium ruthenicum anthocyanins (LRA) and the film was applied to monitor the fruit freshness. The effect of the DAS and LRA content on the morphology, mechanical, water barrier, oxygen barrier, ultraviolet-blocking and thermal stability properties of RP/SA-based films was investigated. The best water vapor permeability of the film was 3.33 g·mm/(m2·d·kPa) with 10 % DAS. With increasing the DAS content from 0 % to 20 %, the tensile strength of the film was increased by 66.3 % compared with that of the film without DAS, while the thermal stability, oxygen barrier and ultraviolet light barrier properties were significantly enhanced. These results may be due to the formation of a compact structure observed by scanning electron microscopy, and stronger hydrogen bonding interactions and lower binding energy in the RP/SA/DAS/LRA system obtained by Fourier transform infrared spectroscopy, X-ray diffraction and molecular dynamics simulation. The RP/SA/DAS10/LRA5 film had 51.6 times higher antioxidant property than the film without LRA and exhibited significant color variations with changes in fresh-cut cantaloupe quality. The developed RP/SA-based films with improved properties are potential intelligent food packaging materials.

Advancements in metal oxide bio‐nanocomposites for sustainable food packaging: Fabrication, applications, and future prospectives

AbstractThe research on metal oxide bio‐nanocomposites for sustainable food packaging has witnessed significant advancements, offering a promising alternative to traditional food packaging materials. This review briefly describes their fabrication techniques, applications, superiority over conventional packaging, challenges, limitations, and potential trends. These new materials are derived by incorporating metal oxide nanoparticles into the biopolymers and show better properties, such as better antimicrobial properties, which are vital in food packaging. The advantages of using metal oxide bio‐nanocomposites over typical food packaging films include enhanced mechanical properties, better moisture and oxygen resistance, bacterial resistance, and light protection. These versatile materials not only serve the purpose of properly preserving the quality and possibly even the wholesomeness of packed food products, but they are also environmentally friendly. Moreover, the review presents current developments and areas of use of metal oxide bio‐nanocomposites in food packaging and it also proposes future developments to meet the modern challenge of the food industry in the development of advanced packaging technologies.

Innovative active bio-based food packaging material with Cannabis sativa L. seeds extract as an agent to reduce food waste

In the present study, ethanolic extracts from the extract of unshelled seeds of Cannabis sativa L. were used to produce films in order not to generate additional waste, taking into view a circular economy. Combinations of apple pectin and citrus pectin in a ratio of 80:20 were used. Film samples containing 0.5, 1.0 and 2.5 [wt%] of the extract were extruded. Antimicrobial, mechanical and barrier properties of the obtained films were tested. Samples with 0.5 [wt%] showed a WVTR of 16.98 [g/m2d]. The water vapour barrier properties of the films decreased with an increase in the amount of extract used. As the amount of extract increased, the transparency of the films decreased linearly to 12.84 [%] (0.5 [wt%]), 4.90 [%] (1.0 [wt%]) and 4.99 [%] (2.5 [wt%]). It was observed that the brightness of the samples decreased with increasing concentration, due to the presence of higher levels of phenolic compounds. Tests carried out showed that the prepared films exhibited inhibitory activity against all micrograms tested. All prepared films had antibacterial activity against the Salmonella typhimurium strain. Similarly, in the case of L. monocytogenes.

Surface Molding Hydrogel Film Initiated by ZIF-8 with Ethylene Adsorption Performance for Preserving Perishable Fruits.

The quality deterioration of postharvest fruits is greatly influenced by ethylene, leading to food wastage worldwide. Therefore, it is urgent to develop an efficient packaging strategy to reduce ethylene concentration and prolong the shelf life of perishable fruits. In this work, a surface-molding hydrogel film was created using ZIF-8 in combination with carboxymethyl starch (CMS) and carboxymethyl chitosan (CMCS). Specifically, ZIF-8 is first anchored on CMS and then rapidly cross-linked in situ with CMCS, forming ZIF-8@CC on the fruit surface (within 10 s). The perfect tight-fitting effects of ZIF-8@CC were observed on various fruit surfaces with different roughness (Ra: ranges from 102 to 308 nm). ZIF-8@CC could absorb 57.3% endogenous ethylene from bananas, and the interaction mechanism between ethylene and ZIF-8 was studied by molecular dynamics simulations, providing insights into the ethylene adsorption capacity of ZIF-8@CC. Moreover, ZIF-8@CC presented excellent antibacterial properties and achieved satisfactory ultralong preservation effects on both nonclimatic and climatic fruits (12 days for strawberries and 14 days for bananas) at room temperature. Importantly, ZIF-8@CC is easily removed, washed, and degradable. These findings offer an efficient and potential food packing material with multifunctional properties for preserving perishable fruits.

Basil essential oil-incorporated bacterial nanocellulose foam: Fabrication, characterization, and application in extending ground beef shelf life

Bacterial nanocellulose (BNC) is a sustainable antimicrobial material for food packaging. To enhance its antimicrobial properties, basil (Ocimum basilicum L.) essential oil (BEO) was incorporated into the BNC porous foam. A spray method was used with low BEO concentrations (1 and 2 μL/cm2) based on foam surface to optimize BEO usage while maintaining its antimicrobial effectiveness. BNC was synthesized using Komagataeibacter xylinus. The minimum inhibitory concentrations were 128 and 64 μg/mL for Pseudomonas aeruginosa and Listeria monocytogenes, respectively, demonstrating greater sensitivity of Gram-positive bacteria compared to Gram-negative bacteria. The use of BEO in spray form increased the antimicrobial and antioxidant activities (as measured by DPPH and ABTS methods) of foams. The absorption bands related to BEO in Fourier transform infrared spectroscopy analysis of the BNC-BEO foam confirmed the incorporation of BEO into the BNC foam. Impregnation with BEO at 1 and 2 μL/cm2 significantly increased the water contact angle to 31.62° and 33.19°, respectively, thereby enhancing the hydrophobicity of the foam, but reduced the mechanical strength of the BNC-BEO foams. Foams were used in active packaging of ground beef to improve shelf life by controlling microbial and oxidative processes. The BNC-BEO foam showed a slower microbial growth rate, with bacterial populations about 1–2 log₁₀ CFU/g lower than control. Meat samples packaged with BNC-BEO foams scored higher in terms of taste and odor. A significantly lower amount of BEO was used in the foam form of BNC, which is favorable for improving sensory parameters. Therefore, BNC-BEO can be applied to the active packaging of meat.

Seaweed as a Valuable and Sustainable Resource for Food Packaging Materials.

Plastic food packaging causes massive pollution in the environment via resource extraction, gas emissions, and the enduring plastic waste accumulation. Hence, it is of crucial importance to discover sustainable alternatives in order to protect ecosystems and conserve precious resources. Recently, seaweed has been emerging as a promising sustainable solution to plastic pollution. Seaweed is a fast-growing marine plant that is abundant in tropical coastlines and requires minimal resources to cultivate. In addition, seaweed is rich in valuable polysaccharides such as alginate, fucoidan, carrageenan, agar, and ulva, which can be extracted and processed into biodegradable films, coatings, and wraps. This ability allows the creation of an alternative to plastic food packages that are completely biodegradable, made from renewable resources, and do not linger in landfills or oceans for centuries. In this context, this review discusses the main classification of seaweed, their production and abundance in the world, and provides a summary of seaweed-based materials developed in the last 2-5 years for potential usage in the food packaging sector.

Supramolecular deep eutectic solvents: Current advances and critical evaluation of cyclodextrins from solute to solvent in emerging functional food.

The acceptance of nonconventional solvents as viable substitutes for traditional organic solvents has been widely recognized in order to comply with food-safety and sustainability regulations. Cyclodextrins (CDs), derived from starch, are cyclic oligosaccharides with the ability to form inclusion complexes with a variety of functional substances as the result of their distinctive structure, which enables them to effectively encapsulate bioactive compounds, rendering them highly sought after for use in food applications. In the implementing plan to achieve carbon-neutral emissions by 2050, the novel generation of supramolecular deep eutectic solvents (SUPRADES) has garnered increased attention and interest. The approach of utilizing SUPRADES as emerging solvents was just beginning to be applied to food studies. This review summarizes a revision of the current advances and critical evaluation of cyclodextrin-based SUPRADES (CD-based SUPRADES) as promising solvents for the enhancement of the extraction efficiency, solubilization and stability of bioactive compounds, adsorption and separation of food components, packaging materials, and modification of biopolymers. To meet the sustainable processing needs of the food industry, the emerging categories of CD-based SUPRADES need to be further fabricated. Herein, our review will sort out the potential application of CD-based SUPRADES in the food industry, aiming to provide a better understanding of CD-based SUPRADES within the viewpoint of food science. Formulation intricacies and scalability issues in real functional foods using CD-based SUPRADES as media need more efforts.

Electrospun gelatin/tea polyphenol@pullulan nanofibers for fast-dissolving antibacterial and antioxidant applications.

Bio-based active food packaging materials have a high market demand. We use coaxial electrospinning technology to prepare core-shell structured nanofibers with sustained antibacterial and antioxidant properties. The fiber core layer was composed of gelatin and tea polyphenols, whereas tea polyphenols provide antibacterial and antioxidant properties; the fiber sheath was composed of pullulan polysaccharides with antioxidant properties. By using a scanning electron microscope, it can be seen that the diameter distribution of the prepared nanofibers was uniform and the surface is smooth; using a transmission electron microscope, it can be clearly seen that the nanofibers have a core-shell structure; Fourier Transform Infrared and X-ray diffraction analysis indicate that the nanofibers have an amorphous structure; the 2,2-diphenyl-1-picrylhydrazyl free radical scavenging shows that nanofibers have higher antioxidant properties with the addition of tea polyphenols; antibacterial test showed that nanofibers had obvious inhibitory effect on the growth of Staphylococcus aureus and Escherichia coli; and the nanofiber film dissolution test shows that nanofibers can be used as fast soluble active packaging. Finally, core-sheath-structured nanofibers can serve as active packaging for instant food, possessing both rapid water solubility and excellent antibacterial and antioxidant activity, making water-soluble nanofibers interesting applications in the field of food packaging.

Polysaccharide-Based Bioplastics: Eco-Friendly and Sustainable Solutions for Packaging

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

Wheat Bran and Saccharomyces Cerevisiae Biomass’ Effect on Aerobic and Anaerobic Degradation Efficiency of Paper Composite

This study is a continuation of research on sustainable food packaging materials made from locally available feedstock and industrial by-products within the Baltic Sea region. Its main focus is the impact of wheat bran filler and Saccharomyces cerevisiae additive, which was used to develop a novel bio-coating for paper composite packaging, on the biodegradation efficiency of paper composites under aerobic and anaerobic conditions. In this study, we analyzed the effect of 15% and 40% concentrations of wheat bran filler and Saccharomyces cerevisiae biomass on the biodegradation efficiency of paper composites. This research was conducted under controlled environmental conditions, with aerobic biodegradation tested at 46 °C in a compost-based mesophilic–thermophilic environment and anaerobic biodegradation tested at 55 °C in an active inoculum thermophilic environment. The results show that the presence of wheat bran filler significantly improves biodegradation efficiency compared to microcrystalline cellulose reference material. Under aerobic conditions, the biodegradation efficiency for the 40% wheat bran and yeast sample was 6.34%, compared to only 0.71% for the cellulose reference material. In anaerobic conditions, the 15% wheat bran and yeast sample showed a biodegradation efficiency of 96.62%, compared to 82.32% for the cellulose reference material.

Electro‐blown micro‐nanofibrous mats with Origanum elongatum essential oil for enhancing the shelf life of tomato (Solanum lycopersicum)

SummaryThis study aims to develop a novel active food packaging material from hybrid micro‐nanofibrous mats fabricated from gelatin (G)–chitosan (Ch)–polyvinyl alcohol (PVA)–Origanum elongatum essential oil (EO), (G‐Ch‐PVA‐EO) through electro‐blowing. The fibrous mats were characterised to assess their morphologies, shelf life efficiency, antimicrobial and antioxidant properties, surface‐wetting, and thermal, chemical, and physical interactions, among other factors. Results showed that the antioxidant activity was improved with the addition of EO, this enhancement is potentially linked to its rich content of phenolic components; carvacrol and P‐cymene. In addition, G‐Ch‐PVA‐EO showed higher firmness measurements compared to the control samples. Herein, low microbial counts were noted for both mesophilic aerobic bacteria (3.76 log CFU g−1) and yeast/mould (3.91 log CFU g−1) even at day 20. To conclude, the G‐Ch‐PVA‐EO microfibrous mat exhibits great promise in preserving the freshness of tomatoes.

Phase Change Materials in Food Packaging: A Review

Phase Change Materials in Food Packaging: A Review

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.

Sustainable materials for novel food packaging based on alginate, methylcellulose and glycerol films functionalized with gallic acid

In the last years, new sustainable materials have been explored as plastic replacement in food industry. With the objective of developing sustainable active materials for food packaging, polysaccharide-based films: alginate, methylcellulose and glycerol-based films (ALG-MC-GLY (65:30:5)) were formulated and functionalized with different concentration of gallic acid (0.1, 0.5 and 0.8 % w/v). The mechanical, physicochemical, optical and functional properties of the films were evaluated. The incorporation of gallic acid resulted in films less resistant to tensile stress and less elastic, exhibiting reduced water vapor permeability. The physico-mechanical characterization was corroborated by FTIR spectra, HRSEM imaging and BET analyses, which demonstrated the interactions between the polymeric chains and gallic acid through localized hydrogen bonding, leading to denser structures with increased brittleness at higher concentrations of gallic acid. Moreover, the films functionalized with gallic acid displayed enhanced antioxidant properties in a concentration-dependent manner. These findings suggest that the ALG-MC-GLY based films loaded with gallic acid hold significant promise as alternative active food packaging materials.

A facile and sustainable strategy to construct recyclable paper with enhanced water and oil resistance for eco-friendly food packaging

As a potential substitute for petroleum-based plastics as food packaging material, application of paper is hampered by weak resistance to water and oil. In light of this, paper barrier coating was prepared based on sodium alginate and alkyl ketene dimer. The properties of the obtained SAKD emulsion were investigated and stabilizing mechanism was proposed. Furthermore, SAKD emulsion was applied on paper surface for enhancing barrier properties against both water and oil. After coated, oil resistance KIT was increased from 0 to 8, sizing degree increased by 3977 % and Cobb30 decreased by 66.08 % probably because a more closed structure formed with lower surface energy. Barrier properties to air, water vapor and organic solvents were also strengthened. Additionally, the coating exhibited good stability after folded repeatedly. Furthermore, SAKD coating layer did not negatively affected degradability of paper and the coated paper could be efficiently recycled via a facile treatment, confirming its eco-friendliness. This work demonstrates a sustainable and simple route to prepare paper with good barrier properties and provides the feasibility of developing eco-friendly paper packaging for food based on bio-based materials.

Sodium alginate edible films incorporating cactus pear extract: antimicrobial, chemical, and mechanical properties

The potential benefits of biodegradable and functional food packaging materials have garnered increasing attention in recent years. Sodium alginate (SA), a commonly utilized polysaccharide, is particularly noteworthy for producing biodegradable films for food packaging. This study aimed to investigate SA-based edible films enriched with various proportions of cactus pear peel extract (CPPE). We assessed the films and extracts for total phenolic content, antimicrobial and antioxidant activities, as well as mechanical properties. Cactus pear peels powder (CPPP) exhibited higher contents of total polyphenols (1243.82 mg GAE/100 g), total flavonoids (18.92 mg QE/100 g), and betalains (2.28 mg/100 g). The main constituents detected were catechol, pyrogallol, catechin, and alpha-coumaric acid, with concentrations of 1013.82, 223.45, 148.21, and 101.02 ppm, respectively, contributing about 45.71%, 9.85%, 6.54%, and 4.46% of the total phenolic compounds. The thickness of the SA films increased from 0.220 mm to 0.265 mm. The tensile strength values ranged from 1.98 to 3.12, while the elongation at break values for SA-CPPE films decreased relative to the plain SA film. Moreover, the inclusion of CPPE improved the barrier characteristics (with water vapor permeability values for SA films with 1%, 2%, and 3% CPPE ranging from 0.72 × 10−5 g·h−1·m−1·Pa−1 to 1.68 × 10−5 g·h−1·m−1·Pa−1) and induced variations in flexibility and resistance. The plain SA film did not exhibit any inhibitory activity against bacteria and fungi. However, the inclusion of CPPE in alginate films showed favorable antibacterial properties, which improved progressively with increasing CPPE concentration. These findings highlight the potential of incorporating active alginate-based films in food preservation.

Synthesis of Sulfonated Chitosan as An Active Agent of Antibacterial Packaging for Fish Fillets

Modifying chitosan by increasing its hydrophilic properties through sulfonation reactions will increase its solubility in water and antibacterial activity and expand the application of chitosan. This study aims to determine the antibacterial activity of sulfonated chitosan film applied as fish fillet packaging using the total plate count method. Sulfonated chitosan in this study was successfully synthesized by reacting chitosan with 1,3-propane sultone. Sulfonated chitosan products were characterized using FTIR and UV-Vis spectrophotometers, while antibacterial activity was measured using the disc diffusion method. The optimum temperature for sulfonated chitosan synthesis was 60°C (SCS60). The resulting SCS 60 was a yellowish-white solid soluble in water with a yield of 61.46% and a degree of substitution of 33%. The diameters of the SCS 60 inhibition zone against E. coli and S. aureus isolates were 7 and 10 mm, respectively. SCS60-gelatin film is elastic (elongation 272%) and more hydrophobic with a contact angle of 90.12° compared to chitosan-gelatin film (62.8°). SCC60-gelatin film was able to suppress bacterial growth in fish fillets by up to 0.3 × 104 cfu/g compared to unpackaged fish (30 × 104 cfu/g). Sulfonated chitosan has the potential to be an antibacterial food packaging material.

Multifunctional honeysuckle extract/attapulgite/chitosan composite films containing natural carbon dots for intelligent food packaging

In order to fulfill people's requirements for food quality and safety, it is a promising strategy to develop intelligent biodegradable food packaging materials. Herein, honeysuckle extracts/attapulgite/chitosan composite films containing natural carbon dots were fabricated for intelligent food packaging. Different characterization techniques were employed to study the obtained composite films, while the physicochemical properties, optical properties, antibacterial and antioxidant activities of composite films were determined. The obtained composite films presented good mechanical, antibacterial and antioxidant properties, and the antibacterial ratios of composite films against Escherichia coli and Staphylococcus aureus were 99.27 ± 0.18 % and 98.85 ± 0.65 %, respectively. When the added amount of honeysuckle extracts/attapulgite nanocomposites was 4.76 %, the tensile strength and elongation at break of composite films reached 24.9 ± 2.35 MPa and 64.8 ± 2.11 %, respectively, which were obviously higher than that of pure chitosan film. Furthermore, the composite films exhibited excellent UV shielding and blue fluorescence properties, as well as pH-sensitivity due to the presence of caffeoquinic acid-based natural carbon dots derived from honeysuckle extract. Therefore, the composite films indicated a potential application for intelligent food packaging.

Functional composite films incorporating triphala-derived carbon dots for extending chicken preservation

Triphala-based carbon dots (T-CDs) were successfully prepared using a simple one-step hydrothermal method. T-CDs were characterized by absorbance, fluorescence, Fourier-transform infrared, X-ray photoelectron spectroscopy, and high-resolution transmission electron microscopy. T-CDs showed bright blue fluorescence at 434 nm upon excitation at 360 nm. Functional composite films were prepared using poly(vinyl alcohol) and gelatin mixture by incorporating T-CDs and applied as a packaging film to extend the shelf life of chicken. The antibacterial activity of T-CDs against Listeria monocytogenes and Staphylococcus aureus was evaluated using well diffusion and colony count methods. T-CDs were evenly dispersed throughout the PVA/Gel solution to form a dense and uninterrupted film. They also formed strong bonds with polymer chains, which improved the tensile strength of the film from 32.44 to 42.70 MPa. Furthermore, the presence of T-CDs significantly enhanced the UV-blocking ability of the PVA/Gel films, achieving 99.7 % for UV-B and 97.2 % for UV-A. In addition, the PVA/Gel/T-CDs composite films showed excellent antioxidant, antimicrobial and UV-barrier properties, extending the shelf life of chicken. Therefore, the PVA/Gel/T-CDs composite films showed great potential as an active food packaging material to extend the shelf life and preserve the visual quality of packaged meat.