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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 (31 May 2023) | Viewed by 34630

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Special Issue Editors

Prof. Dr. Lili Ren

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Guest Editor

Key Laboratory of Bionic Engineering, Ministry of Education, College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China
Interests: triple network hydrogel; polymer; food packaging; agricultural material; coatings; films
Special Issues, Collections and Topics in MDPI journals

Dr. Liyan Wang

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Guest Editor

College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China
Interests: chitosan active films; bionic films; meat product processing; mushroom processing; food packaging and shelf life

Special Issue Information

Dear Colleagues,

Food packaging plays an important role in the preservation and transportation stages of food. In recent years, coatings packaging has become a research hotspot. Coatings can inhibit the growth of microorganisms during food storage, control gas exchange, water penetration, and oxidation processes in food, thus improving food safety and extending the shelf life of food, which brings convenience to consumers.

Food packaging plays a vital role in preserving food throughout the distribution chain. Without packaging, the processing of food can become compromised as it is contaminated by direct contact with physical, chemical, and biological contaminants. In recent years, the development of novel food packaging (modified atmosphere and active packaging) has not only increased the shelf life of foods, but also their safety and quality—therefore bringing convenience to consumers. Directly related, and interlinked, with food packaging is the concept of shelf life—the length of time that foods, beverages, pharmaceutical drugs, chemicals, and many other perishable items are given before they are considered unsuitable for sale, use, or consumption.

This Special Issue on food packaging and shelf life caters to the needs of scientists, material scientists, food chemists, and microbiologists in the area of food packaging and shelf life. The journal will mainly publish original research papers, review articles, and short communications in the following areas:

Food packaging material development
Coatings or films material development
Nano coatings or films material
Edible coatings or films
Designing coatings or films machinery
Physical & chemical properties of food packaging coatings or films
Modified atmosphere packaging systems
Active and intelligent, & antimicrobial packaging systems
Food package testing
Sensory properties of packaged foods
Migration from packaging materials
Food package interactions
Shelf life of packaged food products
Recycling of food packaging Materials
Microbial stability of food during storage, handling and transportation
Sensory changes during food storage
Shelf life and food safety
Chemical, physical and microbial determinants for shelf life
Shelf life simulation
Accelerated shelf life tests

Dr. Lili Ren
Dr. Liyan Wang
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

coatings
films
food packaging
shelf life
bionic surface coatings
active packaging films

Published Papers (11 papers)

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Research

8 pages, 1871 KiB

Open AccessCommunication

Effects of Pullulan-Based Coatings Incorporating ɛ-Polylysine and Glutathione on the Preservation of Cowpeas (Vigna unguiculata L.) Postharvest

by Aoxue Hu and Yingming Mao

Coatings 2023, 13(1), 125; https://doi.org/10.3390/coatings13010125 - 10 Jan 2023

Cited by 1 | Viewed by 1239

Abstract

Pullulan has a fine-coating-forming ability, ɛ-polylysine has an antibacterial activity, and glutathione has both a potent antioxidant activity and polyphenol-oxidase-inhibiting ability. This study explored the effects of pullulan-based coatings incorporating ɛ-polylysine and glutathione (1% pullulan + 0.2% ɛ-polylysine + 0.3% glutathione) on the preservation of cowpeas (Vigna unguiculata L.) during refrigerated storage. Pullulan-based coatings incorporating ɛ-polylysine and glutathione decreased the weight loss, decay and rust spot indices, respiratory rate and malondialdehyde by 49.01%, 60.38%, 91.09%, 69.09% and 49.23%, respectively, and increased soluble solid content by 34.21% compared with the control group after 15 days of refrigerated storage (p < 0.05). Results show that pullulan-based coatings incorporating ɛ-polylysine and glutathione treatment may be practical materials for the preservation of cowpeas during refrigerated storage. Full article

(This article belongs to the Special Issue Coatings on Food Packaging and Shelf Life)

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18 pages, 667 KiB

Open AccessArticle

Influence of Wax and Silver Nanoparticles on Preservation Quality of Murcott Mandarin Fruit during Cold Storage and after Shelf-Life

by Mohamed M. Gemail, Ibrahim Eid Elesawi, Muthana M. Jghef, Badr Alharthi, Woroud A. Alsanei, Chunli Chen, Sayed M. El-Hefnawi and Mohamed M. Gad

Coatings 2023, 13(1), 90; https://doi.org/10.3390/coatings13010090 - 03 Jan 2023

Cited by 3 | Viewed by 2429

Abstract

Citrus fruits are perishable and considered the most prominent and essential crops at the local and global levels. The world is focused on minimizing fruit postharvest losses, maintaining fruit quality, and prolonging its storability and marketability. Thus, this study was carried out throughout the two successive seasons of 2018 and 2019 on Murcott mandarin fruits, with the purpose of extending their storage period and shelf life by making a mixture of nanosilver and wax as a coating. The fruits were picked on the first of March, washed, and coated with the following treatments: 1000 ppm imazalil (IMZ as a control), wax, 50 ppm nanosilver, 100 ppm nanosilver, and finally, the combination of wax plus 100 ppm nanosilver, packaged in 0.005% perforated polyethylene (PPE), and stored at 5 ± 1 °C and 90%–95% relative humidity for four months. Samples of each treatment were randomly taken at monthly intervals to evaluate the tested treatments’ effects on fruit quality during cold storage and 6 days of shelf life. The data proved that the combination of wax plus 100 ppm nanosilver packaged in 0.005% perforated polyethylene (PPE) was the most effective treatment for reducing discarded fruits, fresh weight loss, and catalase enzyme activity, as well as maintaining pulp firmness and vitamin C content and keeping a better taste panel index. Therefore, these coatings could be promising alternative materials for extending mandarin fruits’ postharvest life and marketing period. Full article

(This article belongs to the Special Issue Coatings on Food Packaging and Shelf Life)

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16 pages, 3672 KiB

Open AccessArticle

Screening of Essential Oils and Effect of a Chitosan-Based Edible Coating Containing Cinnamon Oil on the Quality and Microbial Safety of Fresh-Cut Potatoes

by Sarengaowa, Liying Wang, Yumeng Liu, Chunmiao Yang, Ke Feng and Wenzhong Hu

Coatings 2022, 12(10), 1492; https://doi.org/10.3390/coatings12101492 - 07 Oct 2022

Cited by 9 | Viewed by 2480

Abstract

Fresh-cut potatoes (Solanum tuberosum L.) are a popular food owing to their freshness, convenience, and health benefits. However, they might present a potentially high health risk to consumers during transportation, processing, and marketing. In the current study, 18 essential oils (EOs) were screened to test their antimicrobial activity against Listeria monocytogenes (LM), Salmonella typhimurium (ST), Staphylococcus aureus (SA), and Escherichia coli O157:H7 (EC O157:H7). The antibacterial effectiveness of a chitosan edible coating (EC) containing cinnamon oil was evaluated against microorganisms on fresh-cut potatoes. Fresh-cut potatoes were treated with chitosan EC and chitosan EC containing different concentrations (0, 0.2, 0.4, and 0.6%, v/v) of cinnamon oil, and uncoated samples served as the control. The viability of naturally occurring microorganisms and artificially inoculated LM on fresh-cut potatoes was evaluated, as were the colour, weight loss, and firmness of potatoes, every 4 days for a total of 16 days at 4 °C. The results demonstrate that the inhibition zones of cinnamon, oregano, and pomelo oils were 16.33–30.47 mm, 22.01–31.31 mm, and 21.75–35.18 mm, respectively. The cinnamon oil exhibits the lowest MIC (0.313 μL/mL) for four foodborne pathogens compared with oregano and pomelo oils. The chitosan EC containing 0.2% cinnamon oil effectively maintains the quality of fresh-cut potatoes including inhibiting the browning, preventing the weight loss, and maintaining the firmness. The decline of total plate counts, yeast and mould counts, total coliform counts, lactic acid bacteria count, and Listeria monocytogenes in EC containing 0.2% cinnamon oil were 2.14, 1.92, 0.98, 0.73, and 1.94 log cfu/g, respectively. Therefore, the use of chitosan EC containing cinnamon oil might be a promising approach for the preservation of fresh-cut potatoes. Full article

(This article belongs to the Special Issue Coatings on Food Packaging and Shelf Life)

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15 pages, 783 KiB

Open AccessArticle

The Application of Aloe vera Gel as Coating Agent to Maintain the Quality of Tomatoes during Storage

by Ignasius Radix A. P. Jati, Erni Setijawaty, Adrianus Rulianto Utomo and Laurensia Maria Y. D. Darmoatmodjo

Coatings 2022, 12(10), 1480; https://doi.org/10.3390/coatings12101480 - 06 Oct 2022

Cited by 5 | Viewed by 3977

Abstract

Aloe vera is widely used to manufacture medicinal products, cosmetics, and hair treatments. The polysaccharide components in A. vera gel can be used as ingredients for edible films or coatings. The edible film can also be applied to fresh fruits and vegetables using the coating principle. Tomatoes are one of the fruit commodities that can be maintained in terms of quality during storage using an edible coating. This study aims to determine the effect of an edible coating made from A. vera on tomatoes’ physical, chemical, and organoleptic properties during storage. The A. vera gel was prepared and used for coating the tomatoes, and the tomatoes were then stored for twelve days. The analysis was conducted every three days, and a comparison with non-coated tomatoes was performed for tomatoes’ physicochemical and organoleptic properties. The results show that the application of A. vera as a coating agent could prolong the shelf life of tomatoes, as described in the ability to decrease moisture content and weight loss. The coated tomatoes had lower titratable acidity value, pH, and total soluble solid contents than the non-coated tomatoes. From the organoleptic test, the non-coated tomatoes were preferred by the panelists for color, but the glossiness, skin appearance, and texture of the coated tomatoes were preferred. The coating process could maintain the hardness of tomatoes and prevent the production of phenolic compounds, flavonoids, and lycopene; thus, the antioxidant activity could be conserved. Full article

(This article belongs to the Special Issue Coatings on Food Packaging and Shelf Life)

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16 pages, 3635 KiB

Open AccessArticle

Application of Chitosan-Lignosulfonate Composite Coating Film in Grape Preservation and Study on the Difference in Metabolites in Fruit Wine

by Boran Hu, Lan Lin, Yujie Fang, Min Zhou and Xiaoyan Zhou

Coatings 2022, 12(4), 494; https://doi.org/10.3390/coatings12040494 - 07 Apr 2022

Cited by 4 | Viewed by 2206

Abstract

In order to solve the global problem of fruit rotting due to microbial infection and water loss after harvest, which leads to a large amount of food waste, this experiment uses degradable biological composite coating to prolong the preservation period of grapes. Chitosan (CH) and Lignosulfonate (LS) were used as Bio-based film materials, CH films, 1% CH/LS films and 2% CH/LS biomass composite films were synthesized by the classical casting method and applied to grape preservation packaging. Its preservation effect was tested by grape spoilage rate, water loss rate, hardness, soluble solids, titratable acid, and compared with plastic packaging material PE film. At the same time, ¹H NMR technology combined with pattern recognition analysis (PCA) and partial least squares discriminant analysis (PLS-DA) was used to determine the nuclear magnetic resonance (NMR) of Cabernet Sauvignon, Chardonnay and Italian Riesling wines from the eastern foothills of Helan Mountain to explore the differences in metabolites of wine. The results of preservation showed that the grapes quality of CH films and 2% CH/LS coating package is better than the control group, the decay rates decreased from 37.71% to 21.63% and 18.36%, respectively, the hardness increased from 6.83 to 10.4 and 12.78 and the soluble solids increased from 2.1 in the control group to 3.0 and 3.2. In terms of wine metabolites, there are similar types of metabolites between cabernet Sauvignon dry red wine and Chardonnay and Italian Riesling dry white wine, but there are significant differences in content. The study found that 2% CH/LS coating package could not only reduce the spoilage rate of grapes, inhibit the consumption of soluble solids and titratable acids, but also effectively extend the shelf life of grapes by 6 days. Full article

(This article belongs to the Special Issue Coatings on Food Packaging and Shelf Life)

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24 pages, 11325 KiB

Open AccessArticle

Assessing the Use of Aloe vera Gel Alone and in Combination with Lemongrass Essential Oil as a Coating Material for Strawberry Fruits: HPLC and EDX Analyses

by Hanaa S. Hassan, Mervat EL-Hefny, Ibrahim M. Ghoneim, Mina S. R. Abd El-Lahot, Mohammad Akrami, Asma A. Al-Huqail, Hayssam M. Ali and Doaa Y. Abd-Elkader

Coatings 2022, 12(4), 489; https://doi.org/10.3390/coatings12040489 - 06 Apr 2022

Cited by 8 | Viewed by 3770

Abstract

Strawberry is a non-climacteric fruit but exhibits a limited postharvest life due to rapid softening and decay. A strawberry coating that is natural and safe for human consumption can be used to improve the appearance and safeguard the fruits. In this study, 20% and 40% Aloe vera gel alone or in combination with 1% lemongrass essential oil (EO) was used as an edible coating for strawberries. After application of all the treatments, the strawberry fruits were stored at a temperature of 5 ± 1 °C at a relative humidity (RH) of 90%–95% for up to 16 days and all the parameters were analyzed and compared to control (uncoated fruits). The results show that A. vera gel alone or with lemongrass EO reduced the deterioration and increased the shelf life of the fruit. Treatment with A. vera gel and lemongrass EO decreased acidity and total anthocyanins and maintained fruit firmness. Treatment with A. vera gel 40% + lemongrass EO 1% led to the lowest weight loss, retained firmness and acidity, but increased the total soluble solids and total anthocyanins compared to uncoated fruits during storage of up to 16 days. The phenolic compounds of A. vera gel were analyzed by HPLC, and the most abundant compounds were found to be caffeic (30.77 mg/mL), coumaric (22.4 mg/mL), syringic (15.12 mg/mL), sinapic (14.05 mg/mL), ferulic (8.22 mg/mL), and cinnamic acids (7.14 mg/mL). Lemongrass EO was analyzed by GC–MS, and the most abundant compounds were identified as α-citral (neral) (40.10%) ꞵ-citral (geranial) (30.71%), γ-dodecalactone (10.24%), isoneral (6.67%), neryl acetal (5.64%), and linalool (1.77%). When the fruits were treated with 20% or 40% A. vera gel along with 1% lemongrass, their total phenolic content was maintained during the storage period (from 4 to 8 days). The antioxidant activity was relatively stable during the 8 days of cold storage of the fruits coated with A. vera gel combined with lemongrass EO because the activity of both 20% and 40% gel was greater than that for the other treatments after 12 days of storage in both experiments. Moreover, all the treatments resulted in lower numbers of total microbes at the end of the storage period compared with the control treatment. This study indicates that the use of Aloe vera gel with lemongrass EO as an edible coating considerably enhances the productivity of strawberry fruits and the treatment could be used on a commercial scale. Full article

(This article belongs to the Special Issue Coatings on Food Packaging and Shelf Life)

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13 pages, 444 KiB

Open AccessArticle

Effects of Pleurotus ostreatus on Physicochemical Properties and Residual Nitrite of the Pork Sausage

by Xiaoguang Wu, Peiren Wang, Qiyao Xu, Bin Jiang, Liangyu Li, Lili Ren, Xiuyi Li and Liyan Wang

Coatings 2022, 12(4), 484; https://doi.org/10.3390/coatings12040484 - 04 Apr 2022

Cited by 3 | Viewed by 1682

Abstract

In this work, a novel sausage incorporated with the Pleurotus ostreatus (PO) puree was successfully developed to reduce the residual nitrite and lipid oxidation during refrigerated storage (4 ± 1 °C) for 20 days. Five recipes with the supplement proportion of 0 wt.%, 10 wt.%, 20 wt.%, 30 wt.%, and 40 wt.% PO were produced and their physicochemical properties, nitrite residue, and sensory characteristics were measured. The results show that the content of moisture and all the essential amino acids (especially lysine and leucine) and the non-essential amino acids (especially aspartic and glutamic), lightness, springiness, and water holding capacity of the sausages were increased. However, the content of protein, fat, ash, pH, redness, hardness, gumminess, and chewiness of the sausages was decreased. For the sensory evaluation, the sausage with 20 wt.% PO had better sensory performance including flavor, aroma, and acceptability compared with other experimental groups and the control group. Moreover, the sausages with PO reduced the residual nitrite and inhibited lipid oxidation during storage. All of these results indicate that adding PO puree into pork sausage is a realizable and effective way to obtain nutritional and healthy pork sausages. Full article

(This article belongs to the Special Issue Coatings on Food Packaging and Shelf Life)

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15 pages, 3266 KiB

Open AccessArticle

Effect of Trehalose on the Physicochemical Properties of Freeze-Dried Powder of Royal Jelly of Northeastern Black Bee

by Liangyu Li, Peiren Wang, Yanli Xu, Xiaoguang Wu and Xuejun Liu

Coatings 2022, 12(2), 173; https://doi.org/10.3390/coatings12020173 - 29 Jan 2022

Cited by 9 | Viewed by 2644

Abstract

Trehalose is known for its effect of improving the stability of freeze-dried foods. In this work, vacuum freeze-drying (VFD) technology was employed to prepare northeast black bee royal jelly into lyophilized powder and a novel method mixing trehalose into royal jelly is successfully developed to enhance the free radical scavenging ability and the nutrition stability of royal jelly lyophilized powder. The effects of different trehalose content (0, 0.1, 0.3, 0.5, 0.7 and 0.9 wt.%) on the physicochemical properties of lyophilized royal jelly powder were studied. With systematic analysis, it was found that the incorporation of suitable trehalose content in lyophilized royal jelly powder can reduce the loss of the protein, total sugar, total flavone content during the VFD process and enhance the total phenolic antioxidant capacity, solubility, angle of repose, and bulk density of the royal jelly powder. Finally, lyophilized royal jelly with 0.5 wt.% trehalose is selected as the suitable addition content which exhibits the best radical scavenging ability as well as the lowest hygroscopicity. From the perspective of sensory evaluation, all royal jelly lyophilized powders with trehalose are acceptable. Full article

(This article belongs to the Special Issue Coatings on Food Packaging and Shelf Life)

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16 pages, 2022 KiB

Open AccessArticle

The Effects of a Gum Arabic-Based Edible Coating on Guava Fruit Characteristics during Storage

by Sherif Fathy El-Gioushy, Mohamed F. M. Abdelkader, Mohamed H. Mahmoud, Hanan M. Abou El Ghit, Mohammad Fikry, Asmaa M. E. Bahloul, Amany R. Morsy, Lo’ay A. A., Adel M. R. A. Abdelaziz, Haifa A. S. Alhaithloul, Dalia M. Hikal, Mohamed A. Abdein, Khairy H. A. Hassan and Mohamed S. Gawish

Coatings 2022, 12(1), 90; https://doi.org/10.3390/coatings12010090 - 13 Jan 2022

Cited by 29 | Viewed by 5288

Abstract

Guava is a nutritious fruit that has perishable behavior during storage. We aimed to determine the influences of some edible coatings (namely, cactus pear stem (10%), moringa (10%), and henna leaf (3%) extracts incorporated with gum Arabic (10%)), on the guava fruits’ properties when stored under ambient and refrigeration temperatures for 7, 14, and 21 days. The results revealed that the coating with gum Arabic (10%) only, or combined with the natural plant extracts, exhibited a significant reduction in weight loss, decay, and rot ratio. Meanwhile, there were notable increases in marketability. Moreover, among all tested treatments, the application of gum Arabic (10%) + moringa extract (10%) was the superior treatment for most studied parameters, and exhibited for the highest values for maintaining firmness, total soluble solids, total sugars, and total antioxidant activity. Overall, it was suggested that coating guava with 10% gum Arabic combined with other plant extracts could maintain the postharvest storage quality of the cold-storage guava. Full article

(This article belongs to the Special Issue Coatings on Food Packaging and Shelf Life)

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15 pages, 1464 KiB

Open AccessArticle

The Combined Effect of Hot Water Treatment and Chitosan Coating on Mango (Mangifera indica L. cv. Kent) Fruits to Control Postharvest Deterioration and Increase Fruit Quality

by Hoda A. Khalil, Mohamed F. M. Abdelkader, A. A. Lo’ay, Diaa O. El-Ansary, Fatma K. M. Shaaban, Samah O. Osman, Ibrahim E. Shenawy, Hosam-Eldin Hussein Osman, Safaa A. Limam, Mohamed A. Abdein and Zinab A. Abdelgawad

Coatings 2022, 12(1), 83; https://doi.org/10.3390/coatings12010083 - 12 Jan 2022

Cited by 16 | Viewed by 4869

Abstract

The synergistic effect of dipping in 55 °C for 5 min of hot water (HW) and 1% chitosan coating during the storage of mango at 13 ± 0.5 °C and 85%–90% relative humidity for 28 days was investigated. The combined treatment significantly suppressed the fruit decay percentage compared with both the single treatment and the control. In addition, the specific activities of key plant defense-related enzymes, including peroxidase (POD) and catalase (CAT), markedly increased. The increase occurred in the pulp of the fruits treated with the combined treatment compared to those treated with HW or chitosan alone. While the control fruits showed the lowest values, the combination of pre-storage HW treatment and chitosan coating maintained higher values of flesh hue angle (h°), vitamin C content, membrane stability index (MSI) percentage, as well as lower weight loss compared with the untreated mango fruits. The combined treatment and chitosan treatment alone delayed fruit ripening by keeping fruit firmness, lessening the continuous increase of total soluble solids (TSS), and slowing the decrease in titratable acidity (TA). The results showed that the combined application of HW treatment and chitosan coating can be used as an effective strategy to suppress postharvest decay and improve the quality of mango fruits. Full article

(This article belongs to the Special Issue Coatings on Food Packaging and Shelf Life)

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11 pages, 603 KiB

Open AccessArticle

Application of Auricularia cornea as a Pork Fat Replacement in Cooked Sausage

by Yuan Fu, Long Zhang, Mengdi Cong, Kang Wan, Guochuan Jiang, Siqi Dai, Liyan Wang and Xuejun Liu

Coatings 2021, 11(11), 1432; https://doi.org/10.3390/coatings11111432 - 22 Nov 2021

Cited by 2 | Viewed by 1832

Abstract

The effect of Auriculariacornea (AC) as an alternative for pork fat on the physico-chemical properties and sensory characteristics of cooked sausage were evaluated. The results indicated that replacement of pork fat with AC led to a significant increase in the protein, ash, moisture, cooking loss, water holding capacity, springiness, and chewiness, especially isoleucine, leucine, proline, palmitic, palmitoleic, oleic, and arachidonic acids of the sausages. In contrast, AC reduced the level of fat (12.61%–87.56%) and energy (5.76%–56.40%) of the sausages. In addition, AC led to the mild lightness, yellowness, whiteness, and soft texture, while it did not affect the water activity of the sausages. From the sensory point of view, all sausages were judged acceptable, and the substitution of 75% of pork fat by AC exhibited best sensory characteristics. In a word, AC is a promising food to partially replace the pork fat in sausages. Full article

(This article belongs to the Special Issue Coatings on Food Packaging and Shelf Life)

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