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Advances in Biodegradable Packaging, Bioedible Films, and Coatings for Food
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Advances in Biodegradable Packaging, Bioedible Films, and Coatings for Food

A special issue of Coatings (ISSN 2079-6412). This special issue belongs to the section "Coatings for Food Technology and System".

Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 8906

Special Issue Editors

Prof. Dr. Dariusz Kowalczyk

E-Mail Website
Guest Editor
Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Interests: edible films and coatings; active packaging; food shelf-life; antioxidant activity
Special Issues, Collections and Topics in MDPI journals
Dr. Dariusz Góral

E-Mail Website
Guest Editor
Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences, 28 Głęboka Street, 20-612 Lublin, Poland
Interests: packaging material; freezing; food technology and preservation; food storage; heat transfer

Special Issue Information

Dear Colleagues,

At present, biodegradable materials are attracting much attention for food packaging applications due to the fact that we are running out of petroleum resources and, more importantly, due to the serious environmental problems caused by the blooming use of synthetic plastic packaging materials. Most plastics are accumulated in the environment, whereas lower than 5% of plastic products are recycled, which leads to serious environmental pollution and negatively affects the wildlife habitat and humans. Depending on the formulation and production methods, bio-based packaging can be biodegradable or even edible, which opens unique application opportunities. High-performance biodegradable packaging materials based on biopolymers are considered a suitable method to develop edible packaging materials. Biodegr(edible) packaging can be used wherever the application of petroleum-based materials is limited, e.g., edible coatings, casing, wraps, layers separating various components in complex food products, dosage forms for packaging pre-weighed quantities of food, nano- and microcapsules, vehicles for food additives, drugs release systems, etc. 

Technological evolutions of food packaging include the development of active, intelligent packaging and bioactive packaging, which involve intentional interaction with the food or its surroundings and influence on consumer’s health. Novel biodegr(edible) packaging may act at different functional levels, i.e., by prolonging the shelf life, enhancing or maintaining the quality, providing indications, and regulating the freshness of a food product. Advancements in biodegr(edible) food packaging techniques involve the limitation of microbial growth and oxidation, prevention of moisture transfer, hindered respiratory process of fresh fruit and vegetables, ethylene scavengers, aroma emitters, time-temperature and ripeness indicators, biosensors, and controlled release of preservatives during storage. Furthermore, active coatings with an antiviral activity may be helpful in preventing the spread of SARS-CoV-2.

We invite you to submit research articles or reviews on the latest research in this sector that emphasize and highlight applications in the food packaging sector.

Prof. Dr. Dariusz Kowalczyk
Dr. Dariusz Góral
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Coatings is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • biodegradable packaging
  • edible films and coatings
  • active and intelligent packaging
  • biopolymers
  • shelf life

Published Papers (5 papers)

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Research

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16 pages, 7677 KiB  
Article
Potential Value of Konjac Glucomannan Microcrystalline/Graphene Oxide Dispersion Composite Film in Degradable Plastics
by Yanjun Li, Laijun Yao, Ruina Bian, Fangjian Zhang, Xinmeng Zhao, Donglan Yong, Jia Liu, Gennian Mao and Yong Wang
Coatings 2023, 13(10), 1757; https://doi.org/10.3390/coatings13101757 - 11 Oct 2023
Viewed by 878
Abstract
Konjac glucomannan (KGM) is a promising bio-based material that can effectively mitigate the global petroleum-based plastic pollution exacerbated by the responses to COVID-19. This study first acidified KGM to obtain KGM microcrystals (MKGM) with a relatively low molecular mass. Next, different volumes of [...] Read more.
Konjac glucomannan (KGM) is a promising bio-based material that can effectively mitigate the global petroleum-based plastic pollution exacerbated by the responses to COVID-19. This study first acidified KGM to obtain KGM microcrystals (MKGM) with a relatively low molecular mass. Next, different volumes of graphene oxide (GO) dispersions were mixed with MKGM to prepare composite films via physical cross-linking using glycerol as a plasticizer. The UV barrier capability, mechanical strength, thermal stability, and water resistance of these films were subsequently assessed. GO enhanced the tensile strength of the polysaccharide, while limiting its toughness. Thus, the tensile strength of the MKGM film improved from 7.80 MPa to 39.92 MPa following the addition of 12 mL of GO dispersion, and the elongation at break decreased from 46.31% to 19.2%. A morphological study revealed that the addition of different volumes of GO caused the composite films to exhibit various degrees of porosity and an enhanced water barrier capability. Introducing GO also improved the UV barrier capability and thermal stability of the composite film. Meanwhile, the composite films exhibited excellent degradation properties. Therefore, composite films prepared via the acidification of KGM and the incorporation of GO are suitable for extensive utilization in degradable plastics. Full article
(This article belongs to the Special Issue Advances in Biodegradable Packaging, Bioedible Films, and Coatings for Food)
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14 pages, 1010 KiB  
Article
Mechanical and Barrier Properties Optimization of Carboxymethyl Chitosan-Gelatin-Based Edible Film Using Response Surface Methodology
by Yu-Lei Zhang, Qing-Liang Cui, Yu Wang, Jin-Long Liu and Yan-Qing Zhang
Coatings 2023, 13(9), 1529; https://doi.org/10.3390/coatings13091529 - 31 Aug 2023
Viewed by 820
Abstract
Edible coatings have attracted the attention of researchers in recent years due to their degradability, safety, non-toxicity, low cost, good preservation effect, and other advantages. To prepare a new edible film with good mechanical and barrier properties, carboxymethyl chitosan (CMCS) and gelatin (GL) [...] Read more.
Edible coatings have attracted the attention of researchers in recent years due to their degradability, safety, non-toxicity, low cost, good preservation effect, and other advantages. To prepare a new edible film with good mechanical and barrier properties, carboxymethyl chitosan (CMCS) and gelatin (GL) were selected as the film-forming matrix in this experiment, and glycerol, CaCl2, Tween-20, and ascorbic acid (AA) have been added as plasticizers, crosslinking agents, surfactants, and antioxidants. Crosslinking agents and antioxidants first, the film was prepared by the casting method, and single factor tests were used to compare the effects of different CMCS: GL (w:w), glycerol, CaCl2, Tween-20, and AA on mechanical properties (Tensile Strength (TS), Elongation at break (EAB)) and barrier properties (Water Vapor Permeability (WVP), Oxygen Permeability (OP)). Then, the weighting of each performance index is determined by a combination of principal component analysis and the comprehensive membership evaluation method. The formula for calculating the overall rating of edible film performance was determined. Finally, the manufacturing process of edible film with better performance was optimized by a response surface test. The results showed that the influence of each factor on the performance of the edible film was as follows: Glycerol addition > CaCl2 addition > CMCS:GL, Tween-20, and AA had no significant influence on the performance of the edible film. When calculating the overall edible film property score, the weights of TS, EAB, WVP, and OP were 0.251, 0.068, 0.334, and 0.347, respectively. The optimal formulation for an edible film based on CMCS-GL with better properties than pure CMCS and GL film was CMCS:GL = 2:1, with the addition of 1% glycerol, 2% CaCl2, 0.1% Tween-20, and 2% AA. The TS, EAB, OP, and WVP of the film obtained with this formula were: 16.28 MPa, 71.46%, 1.39 × 10−12 g·cm/(cm2·s·Pa), 5.10 × 10−11 cm3·cm/(m2·s·Pa), respectively. This study suggests that CMCS-GL-based edible coatings can be used as a new food packaging material. Full article
(This article belongs to the Special Issue Advances in Biodegradable Packaging, Bioedible Films, and Coatings for Food)
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16 pages, 2732 KiB  
Article
The Potential of Apple and Blackcurrant Pomace Powders as the Components of Pectin Packaging Films
by Anna Pakulska, Edyta Bartosiewicz and Sabina Galus
Coatings 2023, 13(8), 1409; https://doi.org/10.3390/coatings13081409 - 10 Aug 2023
Viewed by 930
Abstract
This work aimed to investigate the possibility of using apple and blackcurrant pomace powders to produce biopolymer packaging films as one of the actions to minimize waste in a circular economy approach. The fragmented fruit powders of 10 µm did not form a [...] Read more.
This work aimed to investigate the possibility of using apple and blackcurrant pomace powders to produce biopolymer packaging films as one of the actions to minimize waste in a circular economy approach. The fragmented fruit powders of 10 µm did not form a continuous film structure, thus apple pectin at the concentration of 5% was used as a film-forming agent in combination with fruit pomace (10%) and glycerol as plasticizer (50% of pectin, 2.5 g). The pectin control films and those produced with the addition of fruit pomace differed in appearance and physical properties. The films with fruit pomace were characterized by a higher thickness and much darker color in comparison with transparent pectin films. Lightness (parameter L*) decreased from 87.24 to 21.09, and the film opacity increased from 1.03 to 17.14 A/mm, indicating the capacity of light adsorption. Fruit powder addition also affected mechanical resistance, and the films showed higher tensile strength (3.11%–6.72%) with lower elongation at break (5.11%–6.07%). Sorption and wetting analyses showed that fruit pomace-containing films had a lower capacity to absorb water. The water contact angle increased from 50.69 to 70.89°. Scanning electron microscopy (SEM) allowed us to observe significant changes in the structure related to the film composition, which affected the surface roughness and obtained a more rigid film structure. Full article
(This article belongs to the Special Issue Advances in Biodegradable Packaging, Bioedible Films, and Coatings for Food)
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17 pages, 2508 KiB  
Article
Integrative Approach of MAP and Active Antimicrobial Packaging for Prolonged Shelf-Life of Composite Bottle Gourd Milk Cake
by Rekha Chawla, Sivakumar Shanmugam, Jasbir Singh Bedi, Selvamuthukumaran, Deep N. Yadav and Rahul Anurag
Coatings 2022, 12(8), 1204; https://doi.org/10.3390/coatings12081204 - 17 Aug 2022
Cited by 1 | Viewed by 1812
Abstract
The current research explored the integrative effect of antimicrobial edible films and modified atmosphere packaging (MAP) on the quality parameters and shelf-life of bottle gourd burfi, which is a heat-desiccated composite Indian confection. The edible antimicrobial films prepared using a combination of nisin [...] Read more.
The current research explored the integrative effect of antimicrobial edible films and modified atmosphere packaging (MAP) on the quality parameters and shelf-life of bottle gourd burfi, which is a heat-desiccated composite Indian confection. The edible antimicrobial films prepared using a combination of nisin and natamycin (NANIF) were evaluated for their antimicrobial activity as the first line of defense against Bacillus cereus and Aspergillus niger. The product was wrapped in developed films, which was followed by flushing of the altered environment employing MAP in a closed PP box and evaluation during refrigerated storage at 4 ± 2 °C, comparing the product with the control counterpart. During this period, the physicochemical, sensory, and microbiological status of the product was assessed. Results indicated a significant (p ≤ 0.05) variance between the two kinds of samples wherein the antimicrobial film produced excellent results in terms of being less supportive toward microbial growth, thereby extending the life of film-treated samples beyond 35 days compared to the control (21 days). In addition, the product conformed to the legal standards of microbiological count well under the permissible limits laid by the FSSAI. Furthermore, the sensory characteristics of the product did not change much, illustrating the significance of the integrative approach. Full article
(This article belongs to the Special Issue Advances in Biodegradable Packaging, Bioedible Films, and Coatings for Food)
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Review

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27 pages, 2708 KiB  
Review
Application of Metal Nanoparticles for Production of Self-Sterilizing Coatings
by Dariusz Góral and Małgorzata Góral-Kowalczyk
Coatings 2022, 12(4), 480; https://doi.org/10.3390/coatings12040480 - 01 Apr 2022
Cited by 11 | Viewed by 3315
Abstract
Metal nanoparticles (NPs) are increasingly being used in many areas, e.g., industry, pharmacy, and biomedical engineering. NPs can be obtained through chemical and biological synthesis or using physical methods. AgNPs, AuNPs, CuNPs, FeNPs, MgNPs, SnO2NPs, TiO2NPs, and ZnONPs are [...] Read more.
Metal nanoparticles (NPs) are increasingly being used in many areas, e.g., industry, pharmacy, and biomedical engineering. NPs can be obtained through chemical and biological synthesis or using physical methods. AgNPs, AuNPs, CuNPs, FeNPs, MgNPs, SnO2NPs, TiO2NPs, and ZnONPs are the most commonly synthesized metal nanoparticles. Many of them have anti-microbial properties and documented activity supported by many tests against some species of pathogenic bacteria, viruses, and fungi. AgNPs, which are used for the production of commercial self-sterilizing packages, are one of the best-explored nanoparticles. Moreover, the EFSA has approved the use of small doses of silver nanoparticles (0.05 mg Ag·kg−1) to food products. Recent studies have shown that metal NPs can be used for the production of coatings to prevent the spread of the SARS-CoV-2 virus, which has caused the global pandemic. Some nanoparticles (e.g., ZnONPs and MgONPs) have the Generally Recognized As Safe (GRAS) status, i.e., they are considered safe for consumption and can be used for the production of edible coatings, protecting food against spoilage. Promising results have been obtained in research on the use of more than one type of nanometals, which prevents the development of pathogen resistance through various mechanisms of inactivation thereof. Full article
(This article belongs to the Special Issue Advances in Biodegradable Packaging, Bioedible Films, and Coatings for Food)
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