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Coatings
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Coatings and Thin Films for Food Packaging Applications
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Coatings and Thin Films for Food Packaging Applications

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 (20 April 2024) | Viewed by 9560

Special Issue Editors

Dr. Fátima Poças

E-Mail Website
Guest Editor
Escola Superior de Biotecnologia da Universidade Católica Portuguesa, Porto, Portugal
Interests: migration of packaging components and contaminants into foods, barrier properties, strategies to improve barrier of bio-based materials, and modelling of mass transfer, development of functional materials and characterisation of impact on food preservation, development of nanocelullose based coatings and composites, safety of plastics recycling processes
Dr. Manuela Pintado

E-Mail Website
Guest Editor
Escola Superior de Biotecnologia, Universidade Católica Portuguesa, 4169-005 Porto, Portugal
Interests: biotechnology and biochemistry; development and compositional characterization and validation of bioactivity of functional ingredients (proteins and biopeptides, antioxidants, probiotics, prebiotics, and antimicrobials); development of novel functional foods; obtain high-added value products; microbiology and biochemistry
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Frederic Debeaufort

E-Mail Website
Guest Editor
1. Joint Unit Food Processing and Microbiology, Food and Wine Physico-Chemistry Lab, Université de Bourgogne, L’Institut Agro Dijon, 1 Esplanade Erasme, 21000 Dijon, France
2. Institute of Technology, Université de Bourgogne, 7 Blvd Docteur Petitjean, BP 17867, 21078 Dijon, France
Interests: valorization of by-products and waste from food industry and agriculture for packaging applications
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food packaging in the context of the circular economy is a topic of great interest that has been calling researchers from many different areas. Research and development streams aiming at contributing to the decrease the dependency on fossil plastics and to increase the application of bio-based materials have been explored. Coatings, films and composites of new materials have been researched to answer this demand and fulfill the safety and quality requirements of packaging for foods.

An important body of research has focused on bio-based materials from wastes, for example from agri-food, fish and marine sectors. Coatings to improve barrier properties of bio-based materials, in particular barrier to moisture and oxygen, and to provide active functionalities in food preservation, safety and traceability, have been of great interest, calling for studies on extraction from wastes and modification targeting film-forming ability and production and incorporation techniques, including scale-up issues. Materials characterization and methods to evaluate their performance, safety and impact on food shelf-life have also been reported.

In spite of the present “plasticphobia”, plastic packaging is currently key to ensuring the quality and safety of foods and minimising food waste. In the context of plastics packaging design towards sustainability, the development of coatings and mono-layer packaging structures using specially designed compatibilizers and nanotechnology, in order to reduce the overall use of plastics or to improve their recyclability, is also targeted in very relevant research activities.

This Special Issue welcomes contributions within the above scope, and in the following topics:

  • Coatings development with high performance for food packaging
  • Developments of films and mono-layer structured plastic materials for packaging
  • Migration and safety of materials
  • Improvement of barrier properties of bio-based materials for packaging
  • Materials characterisation techniques
  • Mass transfer models and foods shelf-life

Dr. Fátima Poças
Dr. Manuela Pintado
Prof. Dr. Frédéric Debeaufort
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

  • food packaging coatings
  • active and intelligent materials
  • migration and safety
  • recyclable plastics
  • modelling mass transfer

Published Papers (6 papers)

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Research

18 pages, 15702 KiB  
Article
The Antifungal and Antiviral Activity of Coatings Containing Zinc Oxide Nanoparticles and Verbascum L. or Formitopsis betulina Extracts and Their Influence on the Quality of Strawberries after Storage
by Małgorzata Mizielińska, Magdalena Ordon, Weronika Burdajewicz, Paweł Nawrotek, Józef Sternal and Marcin Okręglicki
Coatings 2024, 14(3), 260; https://doi.org/10.3390/coatings14030260 - 22 Feb 2024
Viewed by 789
Abstract
The goal of this study was to analyze the antifungal and antiviral activity of coatings based on Formitopsis betulina, Verbascum L. and Uncaria tomentosa extracts with ZnO nanoparticles as active compounds. The other purpose was to investigate the impact of polypropylene bags [...] Read more.
The goal of this study was to analyze the antifungal and antiviral activity of coatings based on Formitopsis betulina, Verbascum L. and Uncaria tomentosa extracts with ZnO nanoparticles as active compounds. The other purpose was to investigate the impact of polypropylene bags coated with the obtained antiviral/antifungal coatings on the microbial quality/purity of strawberries. The results of this study showed that the analyzed coatings inhibited Candida albicans growth completely. They did not inhibit the growth of Fusarium oxysporum, but they decreased its number. Additionally, all layers demonstrated a high activity against the Φ 6 bacteriophage particles. Analyzing the microbial purity of the strawberries after storage, it was noticed that the modified bags with Verbascum L. (ZnVL) and F. betulina (ZnFb) extracts and the addition of the nano ZnO had a significant effect on the decrease of the total count and on the number of yeast and mold. After 144 h of storage of the strawberries, the ZnVL coating was found to be more effective than the ZnFb layer. However, after 216 h of storage, ZnVL was more active against yeast and mold, but the packaging covered with the ZnFb coating was more effective against bacteria. Full article
(This article belongs to the Special Issue Coatings and Thin Films for Food Packaging Applications)
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18 pages, 77321 KiB  
Article
Barrier and Antimicrobial Properties of Coatings Based on Xylan Derivatives and Chitosan for Food Packaging Papers
by Mirela Roman (Iana-Roman), Petronela Nechita, Mihaela-Aida Vasile and Alina-Mihaela Cantaragiu Ceoromila
Coatings 2023, 13(10), 1761; https://doi.org/10.3390/coatings13101761 - 12 Oct 2023
Viewed by 1199
Abstract
This paper analyzes the potential of coatings based on xylan derivatives and chitosan to provide barrier properties and antimicrobial protection for paper food packaging and also to substitute the synthetic materials currently used in the food packaging industry. Colloidal dispersions of xylan derivatives [...] Read more.
This paper analyzes the potential of coatings based on xylan derivatives and chitosan to provide barrier properties and antimicrobial protection for paper food packaging and also to substitute the synthetic materials currently used in the food packaging industry. Colloidal dispersions of xylan derivatives (hydrophobized xylan with alkyl ketene dimers—XyAKD—and acetylated xylan—XyAc) and a chitosan biopolymer (Ch) were applied as coatings in single and two successive layers on a paper substrate using a laboratory automatic film applicator. The assessment of the water and fatty compound barrier properties of coated paper samples showed differences in effectiveness among xylan derivatives and their combination with chitosan. Generally, xylan derivative coatings improved the barrier and antimicrobial features of coated papers compared with native xylan. However, important improvements were obtained by adding to the coating formula a chitosan biopolymer. Thus, the best barrier properties for water, water vapors, oils and greases were obtained for paper coated with the acetylated xylan and chitosan formula in a single layer, where values of 30 g/m2.day for the water vapor transmission rate (WVTR), a 92.8° contact angle (CA) and a KIT rating of 8 were achieved. All coated paper samples exhibited the total inhibition of Bacillus sp. both after 24 and 48 h. Based on the obtained results in this study, one can conclude that the area of application of xylan hemicelluloses could be extended. Their utilization in appropriate chemical structures and combinations as coatings for paper can be a sustainable alternative for the food packaging industry. Full article
(This article belongs to the Special Issue Coatings and Thin Films for Food Packaging Applications)
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16 pages, 4662 KiB  
Article
Influence of Active Packaging Covered with Coatings Containing Mixtures of Glycyrrhiza L. and Scutellaria baicalensis Extracts on the Microbial Purity and Texture of Sliced Chicken Sausages
by Magdalena Ordon, Weronika Burdajewicz, Joanna Pitucha, Alicja Tarnowiecka-Kuca and Małgorzata Mizielińska
Coatings 2023, 13(4), 795; https://doi.org/10.3390/coatings13040795 - 19 Apr 2023
Cited by 1 | Viewed by 1323
Abstract
Sliced chicken sausages were packed into polyethylene (PE) bags (control samples) and PE bags were covered with active coatings. The sausage slices were separated into two categories: non-coated (control samples) spacers and spacers covered with the antimicrobial coating. The chicken sausage slices were [...] Read more.
Sliced chicken sausages were packed into polyethylene (PE) bags (control samples) and PE bags were covered with active coatings. The sausage slices were separated into two categories: non-coated (control samples) spacers and spacers covered with the antimicrobial coating. The chicken sausage slices were stored at 5 °C and examined after 72 h and 144 h storage times. Results obtained in this work demonstrated that the springiness of the chicken sausage slices decreased after 72 h of storage for all of the analysed packaging bags/films. Different results were obtained after 144 h of storage. In contrast to the samples stored in uncoated bags, the springiness of sausage slices stored in the active packaging decreased. Textural parameters with regards to chewiness, gumminess and cohesiveness were found to be greater after 72 h of storage for samples stored in the uncoated bags than for the sausage stored in active packaging materials. Contradictory results were observed after 144 h of storage. It was found that water loss from the sliced chicken sausage in active bags was lower than in uncoated PE bags. Microbial analysis showed that the packaging material covered with a coating containing a mixture of Scutellaria baicalensis* and Glycyrrhiza L. extracts in the ratio of 1:2 was found to be more effective against mesophilic bacterial cells than a coating containing the mixture of these extracts in the ratio of 2*:1 after 72 h. The effect of active coatings on the number of bacterial cells was negligible after 144 h of storage. Full article
(This article belongs to the Special Issue Coatings and Thin Films for Food Packaging Applications)
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15 pages, 2593 KiB  
Article
Bioactive Compounds of Broccoli Florets as Affected by Packing Micro-Perforations and Storage Temperature
by Erika Paulsen, Diego A. Moreno, Domingo Martínez-Romero and Cristina García-Viguera
Coatings 2023, 13(3), 568; https://doi.org/10.3390/coatings13030568 - 07 Mar 2023
Cited by 1 | Viewed by 1546
Abstract
Fresh-cut broccoli is a highly demanded product due to its convenience and high content of bioactive compounds. Unfortunately, this product shows rapid senescence and anoxia generation problems, especially when storage temperature varies. Therefore, perforation-mediated modified atmosphere packaging (PM-MAP) of broccoli florets, in different [...] Read more.
Fresh-cut broccoli is a highly demanded product due to its convenience and high content of bioactive compounds. Unfortunately, this product shows rapid senescence and anoxia generation problems, especially when storage temperature varies. Therefore, perforation-mediated modified atmosphere packaging (PM-MAP) of broccoli florets, in different temperature scenarios, was studied. Polypropylene films with different levels of laser perforation were evaluated. After packaging, florets were stored at two temperatures: 2 °C, and 2 °C + 7 °C (during 2 d before sampling). PM-MAP slightly modified the internal composition of O2 (14–20 kPa) and CO2 (0.9–5 kPa) and allowed us to preserve the external quality and bioactive compounds of broccoli florets throughout 21 d, even at 7 °C. The generation of anoxia was avoided at both temperatures. PM-MAP kept broccoli mass loss below 0.5% and preserved its sensory quality. The perforation level affected evolution of firmness and glucosinolate content, especially with increasing temperature. Broccolis packaged in the film with fewer perforations showed higher firmness (0.73 ± 0.09 N/mm) and total glucosinolate content (10 ± 0.3 mg/g) compared to broccolis packaged in films with higher perforations (0.59 ± 0.05 N/mm and 8.60 ± 0.2 mg/g). Therefore, the perforation level should be taken into account in the design of packaging for fresh-cut products. Full article
(This article belongs to the Special Issue Coatings and Thin Films for Food Packaging Applications)
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23 pages, 3692 KiB  
Article
Morphological and Mechanical Characterization of Films Incorporating Porphyran Extracted from Porphyra Dioica
by Ricardo S. Baptista, Marco Teles, Pedro Adão, Clélia Afonso, Raul Bernardino, Susana Bernardino, Alberto C. Ferro, Sara Elias and Mafalda Guedes
Coatings 2022, 12(11), 1720; https://doi.org/10.3390/coatings12111720 - 10 Nov 2022
Cited by 1 | Viewed by 1367
Abstract
This paper studies the effects of glycerol plasticizers and/or alginate, pectin, and carboxymethylcellulose polysaccharides on the mechanical and physical properties of porphyran-based films to evaluate the films’ ability to be used as food packaging. Films were characterized in terms of their composition, microstructural [...] Read more.
This paper studies the effects of glycerol plasticizers and/or alginate, pectin, and carboxymethylcellulose polysaccharides on the mechanical and physical properties of porphyran-based films to evaluate the films’ ability to be used as food packaging. Films were characterized in terms of their composition, microstructural and morphological features, thermal properties, water interaction, and mechanical performance. All films are homogeneous, transparent, and slightly brownish in color. The structures are amorphous and crosslinked, showing the films’ thermoset nature. Moisture content and water solubility depend on the second polysaccharide added to the porphyran, but they both increase with the addition of glycerol to the formulations; water vapor permeability is strongly affected by the second polysaccharide in the formulation. The films display stiff and brittle mechanical behavior, but ductility increases significantly in formulations containing glycerol plasticizers. The barrier and mechanical performance values of the materials produced were found to be lower than those reported for commercial food packaging. The formulations containing glycerol displayed lower water vapor permeability values, ranging from 2.98 for porphyran/carboxymethylcellulose/glycerol to 6.65 mm·g·d−1·m−2·kPa−1 for porphyran/alginate/glycerol films. All films, except porphyran/glycerol and porphyran/alginate/glycerol, had ultimate tensile strengths above 10 MPa—the threshold value that ensures that a package is ductile enough to withstand handling and forming operations. Furthermore, the porphyran/pectin/glycerol and porphyran/carboxymethylcellulose/glycerol films displayed sufficiently high ductility values of 2.94 and 3.10%, respectively. These results indicate that the studied porphyran/pectin/glycerol and porphyran/carboxymethylcellulose/glycerol formulations have a combination of physical and mechanical properties that ensure adequate film integrity and function through the complete food packaging supply chain. The results here reported represent an opportunity to extend the scope of porphyran films to applications in the dry food packaging industry. Full article
(This article belongs to the Special Issue Coatings and Thin Films for Food Packaging Applications)
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20 pages, 5021 KiB  
Article
Influence of Gelatin-Based Coatings Crosslinked with Phenolic Acids on PLA Film Barrier Properties
by Frédéric Debeaufort, Julien Riondet, Claire-Hélène Brachais and Nasreddine Benbettaieb
Coatings 2022, 12(7), 993; https://doi.org/10.3390/coatings12070993 - 14 Jul 2022
Cited by 6 | Viewed by 1972
Abstract
Single-use plastics are a major source of pollution and biodegradable polymers could be the best substitute, as they possess similar barrier and functional properties. Aiming at improving barrier properties and providing antioxidant bioactivity, PLA (PolyLactic Acid) films were coated with a crosslinked suspension [...] Read more.
Single-use plastics are a major source of pollution and biodegradable polymers could be the best substitute, as they possess similar barrier and functional properties. Aiming at improving barrier properties and providing antioxidant bioactivity, PLA (PolyLactic Acid) films were coated with a crosslinked suspension of plasticized gelatin incorporating phenolic compounds. The coating process induced weak modifications of PLA properties due to plasticization by moisture and glycerol from the coating suspension. Indeed, a double glass transition was displayed. The water vapor barrier properties of the PLA-coated films were not significantly affected. Phenolic compounds induced a crosslinking of the gelatin network, slightly decreasing the moisture sensitivity and surface hydrophilicity. Therefore, the mechanical properties of PLA were maintained after coating and their barrier properties were highly improved, with up to a 600-fold reduction of the oxygen transfer rate. These results make possible new applications for oxidation-sensitive foods, and even for semi-moist foods. Full article
(This article belongs to the Special Issue Coatings and Thin Films for Food Packaging Applications)
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