Food Packaging Research Articles

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.

A biodegradable bi‐layer nano fibrous membrane fabricated by centrifugal spinning for active food packaging

AbstractTo solve the problem of cytotoxicity for most antimicrobial agents loaded in packaging materials, we developed a novel bi‐layer fibrous membrane by using centrifugal spinning, which of the outer layer was submicron native potato starch/polyvinyl alcohol (ST/PVA) composite fibers loaded with ZnO nanoparticles (ZnO NPs) for providing high antibacterial activity. The inner layer was nano‐based calcium alginate/polyethylene oxide (CA/PEO) fiber for providing excellent biocompatibility. The addition of ZnO caused the semicrystalline structures of ST/PVA fibers, while the CA/PEO fibers were shown semicrystalline structures due to the PEO. Fourier transform infrared indicated that posttreatment had not effect on the structures of ST/PVA/ZnO fiber, but the structure of CA/PEO fibers were affected by interaction between COO groups of alginate and Ca2+ ions. The results of mechanical property demonstrated that CA/PEO fibers showed highest stress of 3.83 ± 0.25 MPa and helpful for improving the stress of bi‐layer fibrous membrane. The obtained fibrous membrane had excellent antibacterial property with diameters of bacteriostatic zone against E. coli and S. aureus of 20.5 and 21.5 mm, respectively. On this basis, the shelf life of strawberry was improved up to 6th day by inhibit the growth of microorganisms, which indicated that the obtained fibrous membrane showed great potential for food packaging.

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.

Value-added utilization technologies for seaweed processing waste in a circular economy: Developing a sustainable modern seaweed industry.

The global seaweed industry annually consumes approximately 600,000 tons of dried algal biomass to produce algal hydrocolloids, yet only 15-30% of this biomass is utilized, with the remaining 70-85% discarded or released as scum or wastewater during the hydrocolloid extraction process. This residual biomass is often treated as waste and not considered for further commercial use, which contradicts the principles of sustainable development. In reality, the residual algal biomass could be employed to extract additional biochemical components, such as pigments, proteins, and cellulose, and these ingredients have important application prospects in the food sector. According to the biorefinery concept, recycling various products alongside the principal product enhances overall biomass utilization. Transitioning from traditional single-product processes to multi-product biorefineries, however, raises operating costs, presenting a significant challenge. Alternatively, developing value-added utilization technologies that target seaweed waste without altering existing processes is gaining traction among industry practitioners. Current advancements include methods such as separation and extraction of residual biomass, anaerobic digestion, thermochemical conversion, enzymatic treatment, functionalized modification of algal scum, and efficient utilization through metabolic engineering. These technologies hold promise for converting seaweed waste into alternative proteins, dietary supplements, and bioplastics for food packaging. Combining multiple technologies may offer the most effective strategy for future seaweed waste treatment. Nonetheless, most research on value-added waste utilization remains at the laboratory scale, necessitating further investigation at pilot and commercial scales.

Nano Innovation: Enhancing Food Packaging through Nanotechnology

The utilization of nanotechnology in developing novel packaging components has grown significantly in recent years, and it is anticipated to have a significant influence on the food industry shortly. It offers to produce food packaging with improved qualities that will assist food goods in lasting longer on the shelf. The present article comprehensively discusses the nanoparticles commonly used in food packaging, the significant changes they bring to the qualities of the material, and the commercially available packaging materials based on nanotechnology. This review primarily focuses on using nanotechnologies in food processing and packaging, explicitly examining their impact on food quality and safety. To comprehend the function of enhanced, active, and antimicrobial packaging in food packaging. The utilization of nanotechnology in food products has experienced a significant surge in popularity in both developed and developing nations. The review was obtained from searches conducted on academic databases such as Sci-Hub, Google Scholar, PubMed, etc. Collected data from many sources has been compiled and presented here to facilitate further research on the application of nanotechnology in food packaging. In the current review, we also discussed the different organic and inorganic nanomaterials. The article also discusses consumer health and safety concerns, highlighting the significance of thorough safety assessments and clear communication. Nanotechnology has numerous uses in diverse areas of food technology. This analysis examines the potential of nanotechnology to improve the quality and safety of packaged food. Nanotechnology in food packaging is highly encouraging, providing substantial advantages in terms of food preservation, safety, and sustainability. This paper offers a thorough examination of present trends, technological progress, and future predictions to provide a full understanding of how nanotechnology can fundamentally transform food packaging. This transformation will enable the development of creative, environmentally friendly, and more secure food systems.

A Tribological Study of CrN and TiBN Hard Coatings Deposited on Cobalt Alloys Employed in the Food Industry

In this work, a comparative study of the tribological performance of two hard coatings, CrN/TiBN, was conducted for research purposes and industrial applications in food products, particularly for food packaging into cans using the double hermetic sealing process. CrN and TiBN coatings were successfully deposited on a base-cobalt metal substrate of a CoCrW commercial alloy using physical vapor deposition by arc evaporation (AEPVD) technology to improve the tribological properties of the commercial alloy, including wear and corrosion resistance, lower coefficient of friction, and overall durability. This research focuses on conducting scratch and abrasion wear resistance tests in dry conditions; specifically, it pursues to evaluate the wear corrosion properties, known as tribocorrosion performance, on CrN/TiBN hard coatings. The experimental results show that the CrN coating (2.9 μm) is slightly thicker than the TiBN coating (2.7 μm), with a 47 N critical load. It also shows a lower coefficient of friction (CoF) in a dry environment, while the TiBN coating showed total detachment and a high coefficient of friction in a dry environment condition. Tribocorrosion testing in brine aqueous solution indicated that CrN coating shows a high friction coefficient with a higher open circuit potential value (Ecorr), and TiBN shows the lowest corrosion potential (Ecorr) and the lowest friction coefficient. This suggests that CrN could provide better corrosion protection for commercial cobalt alloys and improve tool performance during the food canning process in brine environments.

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.

Impact of environmental storage conditions on properties and stability of a smart bilayer film

This study aimed to investigate the behavior of smart bilayer films under various temperature and relative humidity (RH). Smart bilayer films were fabricated using sodium alginate with incorporated butterfly pea anthocyanin and agar containing catechin–lysozyme. Cellulose nanospheres were added at concentrations of 0% and 10% w/w of the film and subjected to test at 4 °C and 25 °C, considering different RHs (0%, 50%, and 80%). The results showed that RH had a greater impact on the mechanical properties than temperature, leading to a decrease in tensile strength and an increase in elongation at break with higher RH. The films displayed increased strength but reduced flexibility at low temperatures. Oxygen permeability was negatively affected by increasing RH, while water vapor barrier properties were better at 25 °C than at 4 °C. In terms of color stability, the temperature played a more important role, with both types of smart bilayer films retaining their color stability throughout 14-day storage at 4 °C, even maintaining their ability to change color with pH. However, the films stored at 25 °C exhibited lower color stability and showed potential for color change with varying pH levels, but with lower intensity. The findings of this study demonstrate the significant impact of temperature and RH on the functional properties of smart bilayer films, with and without the addition of cellulose nanospheres. Such smart bilayer films have great potential for various applications, particularly in food packaging, where maintaining color, mechanical, and barrier properties under varying environmental conditions is crucial.

Treatment of biowaste commingled with biodegradable bioplastic films using Black Soldier Fly larvae: Generation and fate of micro-plastics

The use of Black Soldier Fly (BSF) larvae is emerging as a promising alternative for biowaste (i.e. food waste) treatment, generating larval biomass and process residues, suitable for use as animal feed and fertilizer, respectively. In line with an increasing use of starch-based bioplastics in food packaging, the presence of these biopolymers and associated biodegradable microplastics (BMPs) in food waste is expected to rise. Knowledge of the generation of BMPs and their fate in the BSF treatment process is scarce, or indeed, completely lacking in the case of small-sized BMPs (<50 μm). The present study aims to investigate the generation and potential accumulation of BMPs in BSF larvae process. Food waste mixed with starch-based bioplastic films was fed to larvae and BMPs of two particle sizes (inferior to and exceeding 10 μm in diameter) were monitored over time in rearing substrate and larval biomass. BMPs concentrations in substrate were compared with larvae-free control tests. The presence of larvae favoured the generation of BMPs. Concentrations of smaller-sized BMPs (<10 μm) increased by approximately 172% in the final substrate, and accumulated in the larval biomass with a peak exceeding the initial larval concentration by over 1000% just before prepupation, which is the typical stage they are collected when used as animal feed. These results indicate a potential risk of soil contamination by BMPs when final substrate is used as fertilizer and a risk of biomagnification phenomena when larvae are used as animal feed.

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.

Unlocking superior preservation: The synergy of lignin and zeolite in chitosan-based composite films for perishable foods

Chitosan-based films are confronted with several technical challenges that impede their broad application in the preservation of perishable foods, such as suboptimal mechanical properties and insufficient antioxidant activity. In this work, we have introduced lignin (LG) and natural clinoptilolite zeolite (NCZ) into pure chitosan-based films to address the above limitations. The synergistic incorporation of LG and NCZ has endowed the composite films, designated as CTSLC, with a suite of enhanced attributes, including improved thermostability, enhanced UV-shielding capability and hydrophobicity, augmented antioxidant activity, refined gas selectivity, and bolstered mechanical properties. The enhancements in the antioxidant activity, gas selectivity, and mechanical properties of CTSLC are notably pronounced, reflecting a substantial advancement in their overall performance. These attributes surpass those of both pure chitosan-based film or commercial polyethylene film. Consequently, CTSLC could keep the freshness and appearance of strawberries and mangoes at least 60 hours and 10 days, respectively. The findings suggest that CTSLC has the potential to be a promising material for the preservation of perishable foods, offering a significant advancement in the field of food packaging and preservation technology.

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.

Analysis of the Impact of Plastic Packaging on Food Waste Behavior in UK Households

This research is designed to analyse the impact of plastic packaging for food products on households’ food waste behaviour in the UK. The photo-elicitation approach is employed to achieve this research goal, and the sample consists of fifteen respondents in the Wales region and in particular in Bangor. As a result, this research finds that most of the respondents are in favour of a significant impact of food packaging on food waste, and most of them indicate that plastic food packaging can contribute relatively more to food waste than other types of food packaging. On the other hand, there also exist a few respondents who consider that there is no relationship between food packaging and food waste.

Phase Change Materials in Food Packaging: A Review

Phase Change Materials in Food Packaging: A Review

Production of eco composites based on natural rubber and recycled sugarcane bagasse waste to be utilised as a type of food contact

Natural fibres are abundant, renewable, and biodegradable, which has inspired numerous academics worldwide to investigate their possible applications in various industrial fields. The food packaging sector is seeking bio-based and biodegradable substitutes to increase sustainability. In this study, new composites were prepared from natural rubber (NR) and sugarcane bagasse fibres (SCB) with different concentrations of SCB (0, 2.5, 5, 10 &20 phr). The effect of SCB on the properties of natural rubber was studied before and after the alkaline treatment of the fibres. The biocomposites are characterized using Fourier transmission infrared spectroscopy, thermogravimetric analysis, scanning electron microscope, transmission electron microscope, and dielectric measurements in addition to rheological and mechanical analysis. The overall migration test for biocomposites loaded with 20phr SCB was performed to assess the biocomposite’s safety as food contact materials. The study’s results indicated that, adding SCB improved the conductivity, tensile strength, and elongation at break of natural rubber. Alkaline treatment strengthened the bonding between the filler and matrix and improved biocomposites’ thermal dielectric and mechanical properties. The overall migration test indicated that the alkaline treatment increased the overall migration to simulants. Accordingly, alkaline-treated NR-SCB biocomposites are effective eco-friendly food packaging candidates for certain types of food such as aqueous non-acidic products.

Eutectogels: The Multifaceted Soft Ionic Materials of Tomorrow.

Eutectogels, a rising category of soft materials, have recently garnered significant attention owing to their remarkable potential in various domains. This innovative class of materials consists of a eutectic solvent immobilized in a three-dimensional network structure. The use of eco-friendly and cost-effective eutectic solvents further emphasizes the appeal of these materials in multiple applications. Eutectogels exhibit key characteristics of most eutectic solvents, including environmental friendliness, facile preparation, low vapor pressure, and good ionic conductivity. Moreover, they can be tailored to display functionalities such as self-healing capability, adhesiveness, and antibacterial properties, which are facilitated by incorporating specific combinations of the eutectic mixture constituents. This perspective article delves into the current landscape and challenges associated with eutectogels, particularly focusing on their potential applications in CO2 separation, drug delivery systems, battery technologies, biocatalysis, and food packaging. By exploring these diverse realms, we aim to shed light on the transformative capabilities of eutectogels and the opportunities they present to address pressing industrial, academic, and environmental challenges.

Preparation and Characterization of Waste Fish Bone-Derived Gelatin/Chitosan Plastic Film Incorporated with Green Tea Extract

Fish-derived gelatin has recently been spotlighted as an alternative source following the negative issues of mammalian gelatin, but unfortunately it has poor mechanical properties that limit its application. Herein, an environmental-friendly film was prepared from milkfish (Chanos chanos) bone waste-derived gelatin and modified by adding chitosan, glycerol and sorbitol plasticizers as well as green tea extract to improve its mechanical properties. Gelatin was processed from milkfish bone waste using various concentrations of H2SO4 solution (2%, 3%, and 5%) (v/v) and soaking times of 18 h and 36 h for each of the solutions. The measurement test of pH, ash content, and moisture content were conducted on the gelatin product, and the characteristic functional groups were investigated using Fourier- Transform Infrared Spectroscopy (FTIR). The effect of green tea addition was also evaluated on the thickness, tensile strength, and elongation of the resulting films. The results showed that treatment using H2SO4 concentration of 3% with 36 hours of immersion time produced the best gelatin quality with a pH value of 5.9. Water content and ash content were 14.286% and 3.09%, respectively. The plastic film from this study has mechanical properties similar to polypropylene plastic so that it is expected to be a potential material for food packaging applications.

Melt-Processed Polybutylene-Succinate Biocomposites with Chitosan: Development and Characterization of Rheological, Thermal, Mechanical and Antimicrobial Properties.

The current research is devoted to the development and characterization of green antimicrobial polymer biocomposites for food packaging applications. The biocomposites were developed by melt compounding on the basis of two different succinate polymer matrices with varying chain stiffness-polybutylene succinate (PBS) or its copolymer with 20 mol.% of polybutylene adipate (PBSA). Fungi chitosan oligosaccharide (C98) and crustacean chitosan (C95) were used as antimicrobial additives. The rheological properties of the developed biocomposites were determined to clear out the most suitable temperature for melt processing. In addition, mechanical, thermal, barrier and antimicrobial properties of the developed biocomposites were determined. The results of the investigation revealed that PBSA composites with 7 wt% and 10 wt% of the C98 additive were more suitable for the development of green packaging films because of their higher ultimate elongation values, better damping properties as well as their superior anti-microbial behavior. However, due to the lower thermal stability of the C98 additive as well as PBSA, the melt processing temperatures of the composites desirably should not exceed 120 °C. Additionally, by considering decreased moisture vapor barrier properties, it is recommended to perform further modifications of the PBSA-C98 composites through an addition of a nanoclay additive due to its excellent barrier properties and thermal stability.

Ferulic acid: extraction, estimation, bioactivity and applications for human health and food.

Ferulic acid ((E)-3-(4-hydroxy-3-methoxy-phenyl) prop-2-enoic acid) is a derivative of caffeic acid found in most plants. This abundant phenolic compound exhibits significant antioxidant capacity and a broad spectrum of therapeutic effects, including anti-inflammatory, antimicrobial, anticancer, antidiabetic, cardiovascular and neuroprotective activities. It is absorbed more quickly by the body and stays in the bloodstream for a longer period compared with other phenolic acids. It is widely used in the food (namely whole grains, fruits, vegetables and coffee), pharmaceutical and cosmetics industries. The current review highlights ferulic acid and its pharmacological activities, reported mechanisms of action, food applications (food preservative, food additive, food processing, food supplements and in food packaging in the form of edible films) and role in human health. In the future, the demand for ferulic acid in the food and pharmaceutical industries will increase. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Characterization of exopolysaccharide / starch composite film incorporated with TiO2 nanoparticles and its application in chilled meat preservation

Multifunctional food packaging composite films were prepared using Pediococcus acidilactici J1 exopolysaccharide (EPS), potato starch (PS) and TiO2 nanoparticles by casting method. The microstructure, physicochemical properties and antibacterial activity of EPS/PS composite films with different weight ratio of TiO2 nanoparticles were characterized. Transmission electron microscope (TEM), scanning electron microscopy (SEM) and atomic force microscopy (AFM) revealed the uniform distribution of TiO2 nanoparticles in the EPS/PS matrix. Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) results indicated that the interaction between polymers and nanoparticles through non-covalent bonds. When TiO2 nanoparticles were added at 1 % (wt), the composite film had higher barrier properties against water vapor and UV–vis light, and better mechanical properties then EPS/PS film. Notably, EPS/PS/1%TiO2 composite film exhibited good antioxidant and antibacterial activity against Escherichia coli and Staphylococcus aureus. Through the analysis of the quality indexes and microbial community structure during the storage of chilled meat, the composite film slowed the oxidation rate of chilled meat and inhibited the growth of dominant spoilage bacteria, effectively extending its shelf life. All results suggested that EPS/PS/1%TiO2 composite film could serve as an effective packaging material for chilled meat, providing a novel approach to solve its limited shelf-life problem.