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Topical Collection "Edible Films and Coatings for Food Preservation"

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A topical collection in Foods (ISSN 2304-8158). This collection belongs to the section "Food Packaging and Preservation".

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Dr. Hiléia Karla Silva Souza

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Collection Editor

IPC—Institute for Polymers and Composites, University of Minho—Campus de Azurem, 4800-058 Guimarães, Portugal
Interests: food science; green chemistry; food materials; smart food packaging; microencapsulation of bioactive macromolecules; extraction of polysaccharides from biomass and renewable energy

Topical Collection Information

Dear Colleagues,

Considering the modern nutritional science and health tendency of modern food technology, as well as today’s busy lifestyle, the use of edible films and coatings as food materials seems to be an important topic to consider, in order to improve food preservation and reduce the use of chemical preservatives. Moreover, as food items are extremely vulnerable to contamination, the production of materials to detect food spoilage is also vitally important to the daily busy lifestyle.

Although there have been developments in environmentally friendly processes and the engineering of functional materials from biodegradable and naturally abundant resources, the pressure supported by the biodiversity of the planet is expected to be partially released. In some cases, they can be obtained from by-products.

In the field of food packaging and coating, alternative bio-based plastics have been thoroughly researched, due to their biodegradability, biocompatibility, and the abundance of biomass resources. This biodegradable nature also affords other advantages, such as a reduction in environmental pollution.

Dr. Hiléia Karla Silva Souza
Collection Editor

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Keywords

food science
smart food packaging
polysaccharides
polyphenols
bio-based films
biomass extraction

Published Papers (4 papers)

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2023

Jump to: 2022

Open AccessArticle

Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging

Abdorreza Mohammadi Nafchi

Nurul Nuraliya Shahrai

Nurul Huda

and

Ahmadreza Abedinia

Foods 2023, 12(3), 670; https://doi.org/10.3390/foods12030670 - 03 Feb 2023

Cited by 1 | Viewed by 1176

Abstract

This study aimed to describe the properties of cold water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of mechanical properties. As the proportion of PG in PG-FG-based increased, the tensile strength and Young’s modulus were increased, and the elongation at break and heat seal strength of the films were decreased. The 50-50 film had favorable characteristics to use as a sachet. The amount of acid index and peroxide of the oil stored in the sachets after 14 days showed that there is a significant difference (p < 0.05) between the films. The barrier properties of the films including the water vapor permeability and oxygen permeability of films were increased from 1.21 to 4.95 × 10⁻¹¹ g m⁻¹ Pa⁻¹ s⁻¹ and 48 to 97 cm³ mµ/m² d kPa, respectively. Dark, red, yellow, and opaque films were realized with increasing PG. Fourier transform infrared (FTIR) spectra approved a wide peak of approximately 2500 cm⁻¹. The rheological analysis indicated that, by adding PG, viscosity, elastic modulus (G′) and loss modulus (G′′) were increased significantly (p < 0.05) about 9.5, 9.32 and 18 times, respectively. Therefore, an easy modification of FG with PG will make it suitable for oil sachet packaging applications for the food industry. Full article

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2022

Jump to: 2023

Open AccessArticle

Chitosan–Sodium Caseinate Composite Edible Film Incorporated with Probiotic Limosilactobacillus fermentum: Physical Properties, Viability, and Antibacterial Properties

Seat Ni Wai

Yu Hsuan How

Lejaniya Abdul Kalam Saleena

Pascal Degraeve

Nadia Oulahal

and

Liew Phing Pui

Foods 2022, 11(22), 3583; https://doi.org/10.3390/foods11223583 - 10 Nov 2022

Cited by 3 | Viewed by 1076

Abstract

Single-use synthetic plastics that are used as food packaging is one of the major contributors to environmental pollution. Hence, this study aimed to develop a biodegradable edible film incorporated with Limosilactobacillus fermentum. Investigation of the physical and mechanical properties of chitosan (CS), sodium caseinate (NaCas), and chitosan/sodium caseinate (CS/NaCas) composite films allowed us to determine that CS/NaCas composite films displayed higher opacity (7.40 A/mm), lower water solubility (27.6%), and higher Young’s modulus (0.27 MPa) compared with pure CS and NaCas films. Therefore, Lb. fermentum bacteria were only incorporated in CS/NaCas composite films. Comparison of the physical and mechanical properties of CS/NaCas composite films incorporated with bacteria with those of control CS/NaCas composite films allowed us to observe that they were not affected by the addition of probiotics, except for the flexibility of films, which was improved. The Lb. fermentum incorporated composite films had a 0.11 mm thickness, 17.9% moisture content, 30.8% water solubility, 8.69 A/mm opacity, 25 MPa tensile strength, and 88.80% elongation at break. The viability of Lb. fermentum after drying the films and the antibacterial properties of films against Escherichia coli O157:H7 and Staphylococcus aureus ATCC 29213 were also evaluated after the addition of Lb. fermentum in the composite films. Dried Lb. fermentum composite films with 6.65 log₁₀ CFU/g showed an inhibitory effect against E. coli and S. aureus (0.67 mm and 0.80 mm inhibition zone diameters, respectively). This shows that the Lb.-fermentum-incorporated CS/NaCas composite film is a potential bioactive packaging material for perishable food product preservation. Full article

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Open AccessArticle

Chitosan-Based Edible Coatings Containing Essential Oils to Preserve the Shelf Life and Postharvest Quality Parameters of Organic Strawberries and Apples during Cold Storage

Paul-Alexandru Popescu

Laurentiu Mihai Palade

Ioana-Cătălina Nicolae

Elisabeta Elena Popa

Amalia Carmen Miteluț

Mihaela Cristina Drăghici

Florentina Matei

and

Mona Elena Popa

Foods 2022, 11(21), 3317; https://doi.org/10.3390/foods11213317 - 23 Oct 2022

Cited by 4 | Viewed by 2317

Abstract

Edible coatings and films have been researched for more than three decades due to their ability to be incorporated with different functional ingredients or compounds as an option to maintain the postharvest quality of fruits and vegetables. The aim of this study was to evaluate the effect of three types of chitosan-based (CH) edible coatings obtained from medium and high molecular weight chitosan, containing ascorbic or acetic acid and sea buckthorn or grape seed essential oils on the physical–chemical and microbiological properties of organic strawberries and apple slices during cold storage at 4 °C and 8 °C. Scanning electron microscope images showed both a smooth structure and a fracture and pore structure on strawberry coatings and a dense and smooth structure on the apple slices coatings. Further, the edible coatings managed to reduce the microbial load of yeasts and molds of the coated strawberries during the storage period. Overall, the treatments preserved the ascorbic acid, total polyphenol content, and antioxidant activity for all the tested samples compared to the control sample, throughout the storage period. In addition, the water activity (a_w) of the coated samples presented lower values (0.96–0.98) than the control samples. The obtained results indicate that the developed chitosan-based edible coatings could maintain the postharvest parameters of the tested samples, also leading to their shelf-life prolongation. Full article

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Open AccessArticle

Phenolic Extraction of Moringa oleifera Leaves in DES: Characterization of the Extracts and Their Application in Methylcellulose Films for Food Packaging

Fazia Braham

Luísa M. P. F. Amaral

Krzysztof Biernacki

Daniel O. Carvalho

Luis F. Guido

Júlia M. C. S. Magalhães

Farid Zaidi

Hiléia K. S. Souza

and

Maria P. Gonçalves

Foods 2022, 11(17), 2641; https://doi.org/10.3390/foods11172641 - 31 Aug 2022

Cited by 1 | Viewed by 1184

Abstract

In this work, a qualitative study of the phenolic content of Moringa oleifera leaves (MO), extracted with deep eutectic solvents (DES) based on choline chloride (ChCl) with lactic acid (LA) or glycerol (GLY), was performed by high-resolution mass spectrometry (HPLC-DAD-ESI-MSⁿ). The two solvents (DES-LA and DES-GLY) extract similar classes of phenolics, and ten compounds were identified. The antioxidant profile was also studied (TPC, TFC, DPPH, FRAP, ORAC, and ABTS). Both solvents show an efficient extraction of phenolic compounds and high antioxidant capacity was verified for the extracts. However, the DES-Gly have a higher capacity for polyphenolic extraction (TPC led to 38.409 ± 0.095 mg GAE.g⁻¹ and 2.259 ± 0.023 mg QE.g⁻¹ for TFC). Films based on methylcellulose (MC) containing different amounts of DES or MO extracts, acting as plasticizers, were developed and characterized regarding their mechanical, optical, water vapor permeability, and microstructural properties. All films are uniform, clear, and transparent with smooth, homogeneous surfaces. It was found that the presence of more than 10% of MO extract and/or DES provided more flexible films (Eb for MC 2%_DES 20% achieved 4.330 ± 0.27 %, and 8.15 ± 0.39 % for MC 2%_MO 20%) with less mechanical and barrier resistance. The ultimate objective of this study was to provide information that could assist in the development of antimicrobial active methylcellulose films for sliced wheat bread packaging. Full article

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Topical Collection "Edible Films and Coatings for Food Preservation"

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Published Papers (4 papers)

2023

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2022

Jump to: 2023

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