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Coatings
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Research on Food Packaging and Storage
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Research on Food Packaging and Storage

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 2024) | Viewed by 15683

Special Issue Editors

Dr. Luís Marangoni Júnior

E-Mail Website
Guest Editor
Packaging Technology Center, Institute of Food Technology, 13070-178 Campinas, Brazil
Interests: food stability; modified atmosphere; active and intelligent packaging; biopolymer-based films; packaging systems; packaging material properties; sustainability of food and packaging and emerging food processing technologies
Dr. Roniérik Pioli Vieira

E-Mail Website
Guest Editor
Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, Campinas, SP, Brazil
Interests: atom-transfer radical polymerization; functional polymers; biobased polymers; hydrogels; stimuli-responsive polymers; polymer blends and composites; carbohydrate polymers; polymers for food packaging, coatings and drug delivery applications
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food packaging plays an important role in the food production chain. Without packaging, all steps prior to filling/packaging products can be compromised, resulting in the physical, chemical and biological contamination of food. In addition, the amount of food loss would be extremely high, resulting in a greater socio-economic and environmental impact. In recent years, research focused on the development of new types of packaging and its impact on the shelf life of food has been receiving significant attention. Therefore, I would like to invite you to submit your original research for this Special Issue of Coatings entitled “Research on Food Packaging and Storage”. The scope of this Special Issue includes all aspects of research related to food packaging and stability, including theoretical and application-oriented articles, experimental and numerical studies, case studies and reviews.

In particular, the topic of interest includes but is not limited to:

  • Food packaging material development;
  • Designing food packaging machinery;
  • Physical & chemical properties of food packaging materials;
  • Packaging systems;
  • Nano packaging;
  • Vacuum, gas, aseptic and sterile packaging;
  • Modified atmosphere, active and intelligent packaging systems;
  • Edible film;
  • Sensory properties of packaged foods;
  • Migration from packaging materials;
  • Food package interactions;
  • Shelf life of packaged food products;
  • Recycling of food packaging materials;
  • Packaging sustainability.

Dr. Luís Marangoni Júnior
Dr. Roniérik Pioli Vieira
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
  • flexible packaging
  • biopolymer film
  • coatings
  • shelf life
  • storage
  • food stability
  • packaging sustainability
  • active packaging
  • intelligent packaging

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (6 papers)

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Editorial

Jump to: Research, Review

4 pages, 228 KiB  
Editorial
Research on Food Packaging and Storage
by Luís Marangoni Júnior, Leda Coltro, Fiorella Balardin Hellmeister Dantas and Roniérik Pioli Vieira
Coatings 2022, 12(11), 1714; https://doi.org/10.3390/coatings12111714 - 10 Nov 2022
Cited by 14 | Viewed by 4955
Abstract
Packaging represents a vital element of the food industry, as it must support the processing, handling, transport and distribution operations of the contained food [...] Full article
(This article belongs to the Special Issue Research on Food Packaging and Storage)

Research

Jump to: Editorial, Review

15 pages, 946 KiB  
Article
Investigation and Comparison of Alternative Oxygen Barrier Coatings for Flexible PP Films as Food Packaging Material
by Farshad Sharbafian, Katharina Tosic, Romana Schmiedt, Martin Novak, Michael Krainz, Bernhard Rainer and Silvia Apprich
Coatings 2024, 14(9), 1086; https://doi.org/10.3390/coatings14091086 - 23 Aug 2024
Viewed by 1435
Abstract
One of the EU’s ambitious goals is to ensure all plastic packaging is reusable or recyclable by 2030. However, achieving higher recycling rates, particularly in flexible multilayer food packaging, is challenging due to the combination of diverse materials. This highlights the importance of [...] Read more.
One of the EU’s ambitious goals is to ensure all plastic packaging is reusable or recyclable by 2030. However, achieving higher recycling rates, particularly in flexible multilayer food packaging, is challenging due to the combination of diverse materials. This highlights the importance of designing for recyclability and exploring alternative barrier solutions. In this study, several types of coatings, such as ORMOCER® (Fraunhofer-ISC, Würzburg, Germany) Michem® Flex B3513 (Michelman International Belgium SRL, Aubange, Belgium), and PVOH (Kuraray Europe GmbH, Frankfurt am Main, Germany), are applied on different polypropylene substrates, including cast PP (CPP70), SiOx, and AlOx-coated PP films. The effect of double coating and optimized curing conditions of ORMOCER® on the oxygen permeability of CPP70 was also investigated. The results showed significant improvements in the barrier properties of PP/SiOx and OPP/AlOx films, and OTR values less than 0.1 cm3/m2·d·bar were achieved. It was also found that ORMOCER® and Michem® Flex B3513 could enhance the oxygen barrier property of CPP70 and the OTR value reduced by a factor of 88 and 551, respectively. Full article
(This article belongs to the Special Issue Research on Food Packaging and Storage)
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12 pages, 3487 KiB  
Article
Whey Protein Isolate and Garlic Essential Oil as an Antimicrobial Coating to Preserve the Internal Quality of Quail Eggs
by Igor Rafael Ribeiro Vale, Gabriel da Silva Oliveira, Concepta McManus, Maria Viviane de Araújo, Cristiane Batista Salgado, Paula Gabriela da Silva Pires, Tatiana Amabile de Campos, Laura Fernandes Gonçalves, Ana Paula Cardoso Almeida, Gustavo dos Santos Martins, Ivana Correa Ramos Leal and Vinícius Machado dos Santos
Coatings 2023, 13(8), 1369; https://doi.org/10.3390/coatings13081369 - 4 Aug 2023
Cited by 4 | Viewed by 1574
Abstract
The aim of this study was to evaluate the effects of a coating formulation involving whey protein isolate (WPI) and garlic essential oil (GEO) on the internal quality and microbiological and sensory attributes of quail eggs stored for 28 days at room temperature. [...] Read more.
The aim of this study was to evaluate the effects of a coating formulation involving whey protein isolate (WPI) and garlic essential oil (GEO) on the internal quality and microbiological and sensory attributes of quail eggs stored for 28 days at room temperature. Unwashed quail eggs (171) were divided into treatments of uncoated eggs (UE), WPI-coated eggs and WPI/GEO-coated eggs and analyzed during the study period. Eggs coated with WPI/GEO had 1.51 log10 CFU/mL−1 less aerobic mesophilic bacteria, 2.02 log10 CFU/mL−1 less Enterobacteriaceae and 1.34 log10 CFU/mL−1 less molds and yeasts on the eggshell when compared to UE. The Haugh unit (HU) in the range of 0–28 days of storage was significantly higher for WPI/GEO- (88.26 ± 4.83, grade AA) coated eggs than WPI-coated (86.55 ± 6.20, grade AA) and UE (85.94 ± 6.46, grade AA). The new coating formulation (WPI/GEO) can be an option to preserve the quality of quail eggs. Full article
(This article belongs to the Special Issue Research on Food Packaging and Storage)
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10 pages, 1709 KiB  
Article
Blends of Chitosan and Water Kefir Grain Biomass Incorporated with Nanosilica
by Carolina Oliveira Marinho, Luís Marangoni Júnior, Ricardo Rodrigo Ramos Cecci and Roniérik Pioli Vieira
Coatings 2023, 13(2), 465; https://doi.org/10.3390/coatings13020465 - 18 Feb 2023
Cited by 2 | Viewed by 1691
Abstract
The use of by-products from the food industry for the development of bioplastics represents an outstanding strategy in meeting current demands for material circularity. In this work, films based on chitosan (CH) and water kefir grain (WKG) biomass incorporated with different concentrations (3%–10% [...] Read more.
The use of by-products from the food industry for the development of bioplastics represents an outstanding strategy in meeting current demands for material circularity. In this work, films based on chitosan (CH) and water kefir grain (WKG) biomass incorporated with different concentrations (3%–10% w/w) of nanosilica (SiO2) were developed for the first time. The key properties required for food packaging were assessed. There are no structural changes (FT-IR) upon nanosilica incorporation. However, the XRD analysis indicates a tendency toward an increase in the amorphous character of the films. For the films with higher proportions of nanosilica, the SEM images indicate particle agglomeration points. The control film (CH/WKG) experienced a 5% mass loss at 68.3 °C, while the CH/WKG10%SiO2 film showed the same mass reduction at 75.7 °C, indicating the nanoparticles increased the moisture-associated thermal stability of the films. The tensile strength was not significantly influenced by the incorporation of nanosilica, but there was an increase in elongation at break, from 25.01 ± 3.67% (CH/WKG) to 40.72 ± 4.89% (CH/WKG/3%SiO2), followed by a drastic reduction to 9.10 ± 1.99% (CH/WKG/10%SiO2). Overall, 3% of SiO2 may be the most promising concentration for CH/WKG blends in future application as sustainable alternatives for food packaging, since it is possible to improve properties, such as ductility and thermal stability, at this concentration without marked losses in the tensile strength of the films. Full article
(This article belongs to the Special Issue Research on Food Packaging and Storage)
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Review

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20 pages, 1572 KiB  
Review
Pectin and Alginate Functional Biopolymers: Factors Influencing Structural Composition, Functional Characteristics and Biofilm Development
by Brandon Van Rooyen, Maryna De Wit and Johan Van Niekerk
Coatings 2024, 14(8), 987; https://doi.org/10.3390/coatings14080987 - 5 Aug 2024
Viewed by 1371
Abstract
Various natural polymers have been explored for their specific and desirable functional properties. Biopolymers have been found to hold the potential to satisfy many current environmental and health needs from a natural food packaging perspective. With a drive towards a more sustainable and [...] Read more.
Various natural polymers have been explored for their specific and desirable functional properties. Biopolymers have been found to hold the potential to satisfy many current environmental and health needs from a natural food packaging perspective. With a drive towards a more sustainable and plastic-free future, polymers like pectin and alginate have been considered key to reducing traditional plastic packaging usage in the food industry. These well-established, commercially available biopolymers display unique functional properties that can be manipulated in the development of biofilms that possess specific physical–mechanical properties. Pectin and alginate have also proven successful in the biomedical applications of encapsulation, drug delivery, wound healing and tissue engineering, greatly due to their ability to form biofilms and coatings. The structural and consequent functional properties of pectin and alginate have been investigated, although rarely concurrently with one another, focusing on biofilm development. Research has specifically identified and highlighted the importance of pectin and alginate in developing biofilms due to their versatile and charged structural nature. This review article discusses and highlights factors responsible for the specific properties displayed by pectin and alginate biofilms from a chemical and film development perspective. Full article
(This article belongs to the Special Issue Research on Food Packaging and Storage)
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31 pages, 820 KiB  
Review
Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products
by Teresa Pinto, Ana Pinto and Alice Vilela
Coatings 2023, 13(8), 1350; https://doi.org/10.3390/coatings13081350 - 1 Aug 2023
Cited by 3 | Viewed by 3715
Abstract
The wine industry is responsible for a considerable part of environmental problems because of the large amounts of residues. However, several studies have shown these wine industry residues, such as grapes, skins, seeds, and leaves, represent a complex matrix of bio-compounds, such as [...] Read more.
The wine industry is responsible for a considerable part of environmental problems because of the large amounts of residues. However, several studies have shown these wine industry residues, such as grapes, skins, seeds, and leaves, represent a complex matrix of bio-compounds, such as phenolic compounds, flavonoids, procyanidins, anthocyanins, tannins, catechin, quercetin, kaempferol, and trans-resveratrol, and nutrients such as vitamin C. These wine and vine by-products or their extracts have antioxidant, anti-inflammatory, cardioprotective, anti-aging, and anti-cancer activities, which benefit human health. Due to processing (drying, mincing), some vine by-products are perishable and may present a short shelf-life. The production of the developed products can be achieved by using edible films and coatings. The use of edible coatings is an innovative method for preservation in postharvest. This technique is gaining popularity since it is easy to apply, environmentally friendly, and highly efficient. Indeed, the application of edible layers on lightly processed foods can preserve their essential nutrients and protect them from attack by microorganisms in addition to preserving their appearance by maintaining their original color, flavor, and texture. More research must be carried out to optimize coating formulations to achieve the highest possible quality. This review aims to elucidate several techniques of making edible coatings and the different types of edible coatings that can be used in the preparation of grape by-products for foods and drinks, namely grapevine infusions made with dried minced grapes, dried minced grape pomaces, and in freshly processed products. Besides the usually used coating materials, such as chitosan, agar-agar, gelatin, and alginate, other compounds will also be discussed, namely guar gum, soy lecithin, maltodextrin, inulin, and propolis. Full article
(This article belongs to the Special Issue Research on Food Packaging and Storage)
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