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Advanced Biodegradable Polymers and Composites for Food Packaging

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A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Polymer Applications".

Deadline for manuscript submissions: closed (31 October 2020) | Viewed by 45631

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Prof. Dr. Ilaria Cacciotti

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Guest Editor

Department of Engineering, INSTM RU, University of Rome “Niccolò Cusano”, Via Don Carlo Gnocchi 3, 00166 Roma, Italy
Interests: biomaterials; bioceramics; biopolymers; biocomposites; ecosustainable materials; scaffold; spheres; fibers; coatings; sol–gel processes; valorization of agro-food waste extracts and by-products; electrospinning; additive manufacturing; physicochemical characterization; microstructure; thermal and mechanical properties; tissue engineering/regenerative medicine; drug delivery
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Prof. Dr. María Carmen Garrigós

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Co-Guest Editor

Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain
Interests: innovative biodegradable polymers; valorisation of agro-food wastes and by-products; encapsulation systems for bioactive compounds; food active packaging; natural antioxidants/antimicrobials; sustainable extraction methods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Packaging materials play a pivotal role in the worldwide market and global food packaging sales are expected to reach $411.3 billion by 2025. Commonly-employed materials consist of fossil-derived polymers, the use of which has led to dramatic environmental and ecological concerns, as they are not biodegradable. For these reasons, biopolymers have attracted a lot of interest and have been investigated, even if their industrial application is prevented by their poor mechanical, thermal and barrier properties. Thus, there is an urgent need for the formulation and development of innovative and multifunctional systems based on biopolymers (e.g. polycaprolactone, polylactide, polyhydroxyalkanoates, carbohydrates, proteins, etc.) and natural and synthetic additives, both inorganic (e.g., calcium phosphates (CaP), silica, calcium carbonate, nanoclays, etc.) and organic (e.g., agro-food byproducts, natural extracts, polyphenols, etc.), in order to provide improved performance, in terms of mechanical reinforcement, and antioxidant and antimicrobial features for potential applications in the food packaging sector.

The present Special Issue on “Advanced Biodegradable Polymers and Composites for Food Packaging” is focused on the recent progresses in the development of food packaging materials including, but not limited to, innovative biodegradable polymers, multifunctional composites, encapsulation systems, fibers, and agro-food waste-derived systems. We invite you to submit research articles or reviews on the latest research work in this sector, that emphasize and highlight applications in the food packaging sector.

Prof. Ilaria Cacciotti
Guest Editor
Prof. María Carmen Garrigós Selva
Guest Co-Editor

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. Polymers is an international peer-reviewed open access semimonthly 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 2700 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

Biobased polymers
Biodegradable polymers
Bioplastics
Sustainable materials
Agro-food waste materials
Circular economy
Compostable materials
Ecosustainable materials
Life cycle assessment
Encapsulation systems
Food active packaging
Bio-nanocomposites
Edible films and coatings

Published Papers (10 papers)

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Research

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22 pages, 5390 KiB

Open AccessArticle

Encapsulation of Bioactive Compounds from Aloe Vera Agrowastes in Electrospun Poly (Ethylene Oxide) Nanofibers

by Ignacio Solaberrieta, Alfonso Jiménez, Ilaria Cacciotti and Maria Carmen Garrigós

Polymers 2020, 12(6), 1323; https://doi.org/10.3390/polym12061323 - 10 Jun 2020

Cited by 41 | Viewed by 5538

Abstract

Aloe Vera is an ancient medicinal plant especially known for its beneficial properties for human health, due to its bioactive compounds. In this study, nanofibers with antioxidant activity were successfully obtained by electrospinning technique with the addition of a natural Aloe Vera skin extract (AVE) (at 0, 5, 10 and 20 wt% loadings) in poly(ethylene oxide) (PEO) solutions. The successful incorporation of AVE into PEO was evidenced by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (ATR-FTIR), thermogravimetric analysis (TGA) and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging (ABTS) and ferric reducing power (FRAP) assays. The incorporation of AVE introduced some changes in the PEO/AVE nanofibers morphology showing bimodal diameter distributions for AVE contents in the range 10-20 wt%. Some decrease in thermal stability with AVE addition, in terms of decomposition onset temperature, was also observed and it was more evident at high loading AVE contents (10 and 20 wt%). High encapsulation efficiencies of 92%, 76% and 105% according to DPPH, FRAP and ABTS assays, respectively, were obtained at 5 wt% AVE content, retaining AVE its antioxidant capacity in the PEO/AVE electrospun nanofibers. The results suggested that the obtained nanofibers could be promising materials for their application in active food packaging to decrease oxidation of packaged food during storage. Full article

(This article belongs to the Special Issue Advanced Biodegradable Polymers and Composites for Food Packaging)

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16 pages, 5488 KiB

Open AccessArticle

Temperature and Time Dependence of the Solvent-Induced Crystallization of Poly(l-lactide)

by Mahitha Udayakumar, Mariann Kollár, Ferenc Kristály, Máté Leskó, Tamás Szabó, Kálmán Marossy, Ildikó Tasnádi and Zoltán Németh

Polymers 2020, 12(5), 1065; https://doi.org/10.3390/polym12051065 - 06 May 2020

Cited by 14 | Viewed by 4039

Abstract

The role of organic solvents in governing the crystallization and morphology of semi-crystalline poly-l-lactide (PLLA) sheets was systematically investigated. Three different organic solvents; ethyl acetate (EA), o-dichlorobenzene (ODCB), and nitrobenzene (NB), with a solubility parameter analogous to PLLA and with a high capability of swelling, were chosen. It has been witnessed that the degree of crystallization and crystal morphology depends highly on the degree of swelling and evaporation rate of the solvent. Besides, the temperature and time of treatment played a significant role in the crystallization of polymers. The effect of different solvents and curing times are reflected by the measured X-ray diffraction (XRD) peaks and the differences are best shown by the unit cell size. The largest variation is observed along the c-axis, indicating shorter bonds, thus, showing better conformation after NB and ODCB treatment. The percentage of crystallinity calculated using the classical relative crystallinity index of XRD shows closer values to those calculated with differential scanning calorimetry (DSC) data, but a huge variation is observed while using the LeBail deconvolution method. The strong birefringence of polarised optical micrograph (POM) and the crystal morphology of scanning electron micrograph (SEM) also evidenced the orientation of polymer crystallites and increased crystallinity after solvent-supported heat treatment. Full article

(This article belongs to the Special Issue Advanced Biodegradable Polymers and Composites for Food Packaging)

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18 pages, 1658 KiB

Open AccessArticle

Effect of Gelatin Coating Enriched with Antioxidant Tomato By-Products on the Quality of Pork Meat

by Marta Gallego, Milagros Arnal, Pau Talens, Fidel Toldrá and Leticia Mora

Polymers 2020, 12(5), 1032; https://doi.org/10.3390/polym12051032 - 02 May 2020

Cited by 32 | Viewed by 4301

Abstract

The use of edible biopolymers and natural additives obtained from food processing by-products is a sustainable strategy for food packaging applications. Gelatin is a biopolymer with great potential as a coating due to its low cost, high availability, and technological and functional properties. Among them, gelatin can be used as a carrier of bioactive compounds such as antioxidants, which can retard oxidation processes and thus extend the shelf-life of highly-perishable products. This study evaluated the effect of gelatin coating enriched with antioxidant tomato by-products hydrolysate (TBPH) on the quality of pork meat during cold storage. Results showed that TBPH obtained from Alcalase hydrolysis presented antioxidant activity with good stability against cooking. Additionally, chromatographic and mass spectrometry techniques, as well as in silico analysis, were used for the peptidomic characterisation of TBPH. The application of enriched gelatin coating on meat led to some physicochemical changes including increased weight loss and colour differences; however, the pH and water activity, which control meat spoilage, were maintained during storage. Moreover, coating prevented lipid oxidation of meat, and enriched-coated meat presented high antioxidant activity after cooking. These results suggest the positive role of gelatin coating enriched with TBPH in extending the shelf-life of meat during storage. Full article

(This article belongs to the Special Issue Advanced Biodegradable Polymers and Composites for Food Packaging)

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13 pages, 2874 KiB

Open AccessArticle

Alginate-Edible Coatings for Application on Wild Andean Blueberries (Vaccinium meridionale Swartz): Effect of the Addition of Nanofibrils Isolated from Cocoa By-Products

by Carolina Medina-Jaramillo, Carmen Quintero-Pimiento, Catalina Gómez-Hoyos, Robin Zuluaga-Gallego and Alex López-Córdoba

Polymers 2020, 12(4), 824; https://doi.org/10.3390/polym12040824 - 05 Apr 2020

Cited by 26 | Viewed by 4534

Abstract

Edible coatings and films are appealing strategies for the postharvest management of blueberries. In the current work, alginate and alginate/cellulose nanofibril (CNF) edible coatings crosslinked with calcium chloride were developed for application on Andean blueberry (a promissory wild blueberry). Cocoa by-products were valorized through the isolation of their CNFs, and these were incorporated in the edible coatings. Edible coating formulations were based on blends of alginate (2% w/v), CNFs (0%, 0.1%, or 0.3%), glycerol, and water. In addition, stand-alone films were prepared, and their light and water vapor barrier properties were studied before applying the coating on the fruit surface. The results show that the addition of CNFs caused a significant decrease in the transparency and the water vapor permeability of the alginate films. After applying on the Andean blueberry fruits, the alginate and alginate/CNF coatings enhanced the appearance and the firmness of the fruits. Moreover, they significantly reduced the respiration rate and the water loss of the Andean blueberries throughout the 21 days of refrigerated storage. Alginate and alginate/CNFs coatings may be considered a useful alternative for the delay of the postharvest deterioration of Andean blueberries. Full article

(This article belongs to the Special Issue Advanced Biodegradable Polymers and Composites for Food Packaging)

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18 pages, 3955 KiB

Open AccessArticle

Evaluation of the Suitability of Poly(Lactide)/Poly(Butylene-Adipate-co-Terephthalate) Blown Films for Chilled and Frozen Food Packaging Applications

by Arianna Pietrosanto, Paola Scarfato, Luciano Di Maio, Maria Rossella Nobile and Loredana Incarnato

Polymers 2020, 12(4), 804; https://doi.org/10.3390/polym12040804 - 03 Apr 2020

Cited by 48 | Viewed by 5553

Abstract

The use of biopolymers can reduce the environmental impact generated by plastic materials. Among biopolymers, blends made of poly(lactide) (PLA) and poly(butylene-adipate-co-terephthalate) (PBAT) prove to have adequate performances for food packaging applications. Therefore, the present work deals with the production and the characterization of blown films based on PLA and PBAT blends in a wide range of compositions, in order to evaluate their suitability as chilled and frozen food packaging materials, thus extending their range of applications. The blends were fully characterized: they showed the typical two-phase structure, with a morphology varying from fibrillar to globular in accordance with their viscosity ratio. The increase of PBAT content in the blends led to a decrease of the barrier properties to oxygen and water vapor, and to an increase of the toughness of the films. The mechanical properties of the most ductile blends were also evaluated at 4 °C and −25 °C. The decrease in temperature caused an increase of the stiffness and a decrease of the ductility of the films to a different extent, depending upon the blend composition. The blend with 40% of PLA revealed to be a good candidate for chilled food packaging applications, while the blend with a PLA content of 20% revealed to be the best composition as frozen food packaging material. Full article

(This article belongs to the Special Issue Advanced Biodegradable Polymers and Composites for Food Packaging)

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14 pages, 2100 KiB

Open AccessArticle

The Performance Changes and Migration Behavior of PLA/Nano-TiO₂ Composite Film by High-Pressure Treatment in Ethanol Solution

by Zhenya Tang, Fangling Fan, Chunli Fan, Kai Jiang and Yuyue Qin

Polymers 2020, 12(2), 471; https://doi.org/10.3390/polym12020471 - 18 Feb 2020

Cited by 23 | Viewed by 3293

Abstract

To study the relationship between performance changes and nanoparticles migration of the composite film at different migration stages, the poly (lactic acid) (PLA)/nano-TiO₂ composite film treated by high pressure was immersed in 50% (v/v) ethanol solution for 45 days at 40 °C, and the film characteristics and migration behavior were analyzed. The results showed that the migration of the composite film with the highest loading of nano-TiO₂ (20 wt. %) in alcoholic food simulated solution was far less than 10 mg/kg during the 45-day migration process. Although with the increase of migration time, the micro-morphology of composite film became rougher, the crystallinity decreased and the gas permeability increased, but the internal crystal structure of the composite film remained basically unchanged. The PLA/nano-TiO₂ composite films treated by high pressure treatment were relatively stable, and had good performance and migration behavior in alcoholic food simulated solution, the nanocomposite film after high pressure treatment could be used to reduce nano-TiO₂ particle migration and subsequently reduce human exposure as the packaging film for the packaging of alcoholic food, which provide a theoretical basis for the applications of high pressure treatment of PLA/nano-TiO₂ composite films in food packaging material and broaden its application prospects. Full article

(This article belongs to the Special Issue Advanced Biodegradable Polymers and Composites for Food Packaging)

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18 pages, 2465 KiB

Open AccessArticle

Physical and Antioxidant Properties of Cassava Starch–Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging

by Wirongrong Tongdeesoontorn, Lisa J. Mauer, Sasitorn Wongruong, Pensiri Sriburi and Pornchai Rachtanapun

Polymers 2020, 12(2), 366; https://doi.org/10.3390/polym12020366 - 07 Feb 2020

Cited by 34 | Viewed by 4275

Abstract

Antioxidant integration has been advocated for in polymer films, to exert their antioxidative effects in active packaging. In this study, the new antioxidant food packaging made from cassava starch–carboxymethyl cellulose (CMC), which is biodegradable, edible and inexpensive, was developed. Their properties were determined and applied in food models for application. Antioxidants (quercetin and tertiary butylhydroquinone (TBHQ)) were added at various concentrations into cassava starch–carboxymethyl cellulose (CMC) (7:3 w/w) films containing glycerol (30 g/100 g starch–CMC) as a plasticizer. The effects of quercetin and TBHQ concentrations on the mechanical properties, solubility, antioxidative activity, and applications of the films were investigated. Addition of antioxidant improved tensile strength, but reduced elongation at break of the cassava starch–CMC film. Cassava starch–CMC films containing quercetin showed higher tensile strength, but lower elongation at break, compared to films with TBHQ. Increases in quercetin and TBHQ content decreased water solubility in the films. Both the total phenolic content and antioxidative activity (DPPH scavenging assay) still remained in films during storage time (30 days). In application, cassava starch–CMC film containing quercetin and TBHQ can retard the oxidation of lard (35–70 days) and delay the discoloration of pork. Full article

(This article belongs to the Special Issue Advanced Biodegradable Polymers and Composites for Food Packaging)

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18 pages, 30468 KiB

Open AccessArticle

Preparation, Characterization and Application of a Low Water-Sensitive Artemisia sphaerocephala Krasch. Gum Intelligent Film Incorporated with Anionic Cellulose Nanofiber as a Reinforcing Component

by Tieqiang Liang and Lijuan Wang

Polymers 2020, 12(1), 247; https://doi.org/10.3390/polym12010247 - 20 Jan 2020

Cited by 11 | Viewed by 3292

Abstract

A low-water-sensitive Artemisia sphaerocephala Krasch. gum (ASKG) based intelligent film was developed. Red cabbage extracts (RCE) was selected as a natural pH-sensitive indicator, and anionic cellulose nanofiber (ACNF) was added as a hydrophobic and locking host. The zeta potential, rheology, Fourier-transform infrared spectroscopy, X-ray diffractometry, and release results indicated that the RCE was locked by the ACNF via electrostatic interactions, moreover, broke the original complicated network and ordered arrangement of polymer molecules in the developed intelligent films. RCE addition decreased the tensile strength, oxygen, and water vapor barrier properties and light transmission of the developed intelligent films, while increasing the elongation at break. The films could respond to buffer solutions and NH₃ through different color changes. The developed intelligent film was hydrophobic, which could precisely detect the freshwater shrimp freshness in real time via color changes, which indicated that the films have potential in intelligent packaging and gas-sensing label fields. Full article

(This article belongs to the Special Issue Advanced Biodegradable Polymers and Composites for Food Packaging)

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17 pages, 2187 KiB

Open AccessArticle

Nanocomposite Furcellaran Films—the Influence of Nanofillers on Functional Properties of Furcellaran Films and Effect on Linseed Oil Preservation

by Ewelina Jamróz, Pavel Kopel, Joanna Tkaczewska, Dani Dordevic, Simona Jancikova, Piotr Kulawik, Vedran Milosavljevic, Kristyna Dolezelikova, Kristyna Smerkova, Pavel Svec and Vojtech Adam

Polymers 2019, 11(12), 2046; https://doi.org/10.3390/polym11122046 - 09 Dec 2019

Cited by 38 | Viewed by 3880

Abstract

Nanocomposite films that were based on furcellaran (FUR) and nanofillers (carbon quantum dots (CQDs), maghemite nanoparticles (MAN), and graphene oxide (GO)) were obtained by the casting method. The microstructure, as well as the structural, physical, mechanical, antimicrobial, and antioxidant properties of the films was investigated. The incorporation of MAN and GO remarkably increased the tensile strength of furcellaran films. However, the water content, solubility, and elongation at break were significantly reduced by the addition of the nanofillers. Moreover, furcellaran films containing the nanofillers exhibited potent free radical scavenging ability. FUR films with CQDs showed an inhibitory effect on the growth of Staphylococcus aureus and Escherichia coli. The nanocomposite films were used to cover transparent glass containers to study the potential UV-blocking properties in an oil oxidation test and compare with tinted glass. The samples were irradiated for 30 min. with UV-B and then analyzed for oxidation markers (peroxide value, free fatty acids, malondialdehyde content, and degradation of carotenoids). The test showed that covering the transparent glass with MAN films was as effective in inhibiting the oxidation as the use of tinted glass, while the GO and CQDs films did not inhibit oxidation. It can be concluded that the active nanocomposite films can be used as a desirable material for food packaging. Full article

(This article belongs to the Special Issue Advanced Biodegradable Polymers and Composites for Food Packaging)

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Review

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37 pages, 804 KiB

Open AccessReview

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

by Ewelina Jamróz and Pavel Kopel

Polymers 2020, 12(6), 1289; https://doi.org/10.3390/polym12061289 - 04 Jun 2020

Cited by 48 | Viewed by 5806

Abstract

From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described. Full article

(This article belongs to the Special Issue Advanced Biodegradable Polymers and Composites for Food Packaging)

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