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Application of Biopolymer-Based Food Packaging Films to Extend Shelf Life...
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Application of Biopolymer-Based Food Packaging Films to Extend Shelf Life of Perishable Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: closed (31 July 2024) | Viewed by 16196

Special Issue Editors

Dr. Jong-Whan Rhim

E-Mail Website
Guest Editor
BioNanocomposite Research Center, Department of Food and Nutrition, Kyung Hee University, Seoul, Republic of Korea
Interests: sustainable biopolymers; bionanocomposite materials; antibacterial food packaging; active food packaging
Special Issues, Collections and Topics in MDPI journals
Dr. Wanli Zhang

E-Mail Website
Guest Editor
School of Food Science and Engineering, Hainan University, Haikou 570228, China
Interests: post-harvest fruit physiology; fresh product preservation; biodegradable food packaging films; food packaging film performance enhancement technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In people’s daily diets, fresh fruits, vegetables, poultry, seafood and cheese are perishable. Food packaging films can extend the shelf life of perishable products by providing protection and barriers. In recent years, the non-degradable nature of petroleum-based plastic food packaging film has caused some serious environmental problems. In addition, many studies have focused on the entry of microplastic particles in food into human tissues caused by plastic food packaging, which may cause adverse health effects. Therefore, the design and development of biopolymer-based food packaging materials represent a current imperative for the food industry. Sustainable biopolymer molecules with good film-forming properties, such as proteins, polysaccharides, microorganisms and chemically derived materials, are being used to develop food packaging materials and have shown promising food preservative results. Thus, the aim of this Special Issue is to provide readers with an extensive overview of the recent developments and advancements in biopolymer-based food packaging films in extending the shelf life of perishable products. Therefore, we cordially invite authors to contribute original research articles and reviews.

Prof. Dr. Jong-Whan Rhim
Dr. Wanli Zhang
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. Foods 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 2900 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

  • sustainability
  • biopolymer
  • food packaging
  • shelf life
  • perishable products

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Published Papers (6 papers)

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Research

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16 pages, 11797 KiB  
Article
Tunable Physical Properties of Electro-Blown Spinning Dextran/Zein Nanofibers Cross-Linked by Maillard Reaction
by Yupeng Ren, Jianhui An, Cheng Tian, Longchen Shang, Yexing Tao and Lingli Deng
Foods 2024, 13(13), 2040; https://doi.org/10.3390/foods13132040 - 27 Jun 2024
Viewed by 1055
Abstract
Electrospinning biopolymer nanofibers have emerged as promising candidates for food packaging applications. In this study, dextran/zein nanofibers were fabricated using electro-blown spinning and subsequently cross-linked via the Maillard reaction (MR) at 60 °C and 50% relative humidity. Compared to traditional electrospinning, the introduction [...] Read more.
Electrospinning biopolymer nanofibers have emerged as promising candidates for food packaging applications. In this study, dextran/zein nanofibers were fabricated using electro-blown spinning and subsequently cross-linked via the Maillard reaction (MR) at 60 °C and 50% relative humidity. Compared to traditional electrospinning, the introduction of air-blowing improved the sample preparation speed by 10 times. SEM analysis revealed that the nanofiber morphology remained stable upon MR treatment for 24 h. FTIR spectroscopy confirmed that the MR led to a deformation in the protein conformation and an increase in hydrophilicity and elasticity in the nanofibers cross-linked for 6 h. MR treatment for 18 h considerably enhanced the hydrophobicity and elastic modulus owing to covalent bond formation. Thermal analysis indicated an improved thermal stability with increasing MR duration. Mechanical property analysis revealed an increase in elastic modulus and a decrease in elongation at break for the nanofibers cross-linked for more than 6 h, indicating a trade-off between rigidity and flexibility. Notably, the water vapor permeability of the nanofibers cross-linked for 6 and 18 h was remarkably higher, which can be ascribed to the fiber morphology retention upon water evaporation. Overall, MR-cross-linked dextran/zein/xylose nanofibers showed tunable properties, making them a suitable encapsulation system for bioactive compounds. Full article
(This article belongs to the Special Issue Application of Biopolymer-Based Food Packaging Films to Extend Shelf Life of Perishable Products)
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12 pages, 1790 KiB  
Article
Application of PLA-Based Films to Preserve Strawberries’ Bioactive Compounds
by Giuseppina Crescente, Giovanni Cascone, Maria Grazia Volpe and Stefania Moccia
Foods 2024, 13(12), 1844; https://doi.org/10.3390/foods13121844 - 12 Jun 2024
Cited by 1 | Viewed by 1267
Abstract
Poly-(Lactic Acid) (PLA) is regarded as one of the most promising bio-based polymers due to its biocompatibility, biodegradability, non-toxicity, and processability. The investigation of the potential of PLA films in preserving the quality of strawberries is fully in line with the current directives [...] Read more.
Poly-(Lactic Acid) (PLA) is regarded as one of the most promising bio-based polymers due to its biocompatibility, biodegradability, non-toxicity, and processability. The investigation of the potential of PLA films in preserving the quality of strawberries is fully in line with the current directives on the sustainability of food packaging. The study aims to investigate the effects of PLA films on strawberries’ physical and chemical properties, thereby determining whether they can be used as a post-harvest solution to control antioxidant loss, reduce mold growth, and extend the shelf-life of strawberries. Well-designed PLA films with different-sized holes obtained by laser perforation (PLA0, PLA16 and PLA23) were tested against a conventional packaging polypropylene (PP) tray for up to 20 days of storage. Weight loss and mold growth were significantly slower in strawberries packed in PLA films. At the same time, PLA-based films effectively preserved the deterioration of vitamin C content, polyphenols and antioxidant activity compared to the control. Furthermore, among all, the micro-perforated PLA film (PLA23) showed better preservation in the different parameters evaluated. These results could effectively inhibit the deterioration of fruit quality, showing promising expectations as an effective strategy to extend the shelf-life of strawberries. Full article
(This article belongs to the Special Issue Application of Biopolymer-Based Food Packaging Films to Extend Shelf Life of Perishable Products)
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23 pages, 10944 KiB  
Article
Preparation, Optimization, and Characterization of Bovine Bone Gelatin/Sodium Carboxymethyl Cellulose Nanoemulsion Containing Thymol
by Mengying Liu, Ruheng Shen, Liyuan Wang, Xue Yang, Li Zhang, Xiaotong Ma, Long He, Aixia Li, Xiangying Kong and Hongmei Shi
Foods 2024, 13(10), 1506; https://doi.org/10.3390/foods13101506 - 13 May 2024
Cited by 1 | Viewed by 1541
Abstract
The aim of this study is to produce a biodegradable food packaging material that reduces environmental pollution and protects food safety. The effects of total solids content, substrate ratio, polyphenol content, and magnetic stirring time on bovine bone gelatin/sodium carboxymethylcellulose nanoemulsion (BBG/SCMC–NE) were [...] Read more.
The aim of this study is to produce a biodegradable food packaging material that reduces environmental pollution and protects food safety. The effects of total solids content, substrate ratio, polyphenol content, and magnetic stirring time on bovine bone gelatin/sodium carboxymethylcellulose nanoemulsion (BBG/SCMC–NE) were investigated using particle size, PDI, turbidity, rheological properties, and zeta potential as evaluation indexes. The micro, structural, antioxidant, encapsulation, and release properties were characterized after deriving its optimal preparation process. The results showed that the nanoemulsion was optimally prepared with a total solids content of 2%, a substrate ratio of 9:1, a polyphenol content of 0.2%, and a magnetic stirring time of 60 min. SEM showed that the nanoemulsion showed a dense and uniform reticulated structure. FTIR and XRD results showed that covalent cross-linking of proteins and polysaccharides altered the structure of gelatin molecular chains to a more compact form but did not change its semi-crystalline structure. DSC showed that the 9:1 BBG/SCMC–NE had a higher thermal denaturation temperature and greater thermal stability, and its DPPH scavenging rate could reach 79.25% and encapsulation rate up to 90.88%, with excellent slow-release performance. The results of the study provide basic guidance for the preparation of stable active food packaging with excellent properties. Full article
(This article belongs to the Special Issue Application of Biopolymer-Based Food Packaging Films to Extend Shelf Life of Perishable Products)
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15 pages, 3345 KiB  
Article
Application of Tannic Acid and Fe3+ Crosslinking-Enhanced Pectin Films for Passion Fruit Preservation
by Jun Yang, Wenjin Cai, Mohammad Rizwan Khan, Naushad Ahmad, Zhengke Zhang, Lanhuan Meng and Wanli Zhang
Foods 2023, 12(18), 3336; https://doi.org/10.3390/foods12183336 - 6 Sep 2023
Cited by 5 | Viewed by 2364
Abstract
In this work, the role of tannic acid (TA) and Fe3+ in crosslinking pectin (PE) to enhance its physicochemical properties was investigated. Specifically, PE/TA/Fe3+ composite films were prepared using the solution casting method, and the UV-blocking properties, transparency, water content, physico-mechanical [...] Read more.
In this work, the role of tannic acid (TA) and Fe3+ in crosslinking pectin (PE) to enhance its physicochemical properties was investigated. Specifically, PE/TA/Fe3+ composite films were prepared using the solution casting method, and the UV-blocking properties, transparency, water content, physico-mechanical properties, antioxidant properties and degradability of the PE composite films were investigated. The microstructure of the PE composite films and the interactions between the contained components were analyzed using FTIR, X_crystal diffraction and SEM scanning electron microscopy. The results showed that the addition of TA and Fe3+ can significantly improve the UV barrier properties and antioxidant properties of PE films. Meanwhile, Fe3+ could form a metal phenol network with TA and crosslink with the PE film, which makes the structure of the PE film denser and thus significantly reduces the water vapor permeability of the PE film. In addition, this work also indicated that the PE composite coatings have a favorable preservation effect on passion fruit, which leads to the lowest weight loss rate and wrinkle index of the passion fruit within 7 days of storage and shows good appearance quality and commercial value. This work indicates that the addition of tannic acid and Fe3+ significantly improved the mechanical and barrier properties of pectin films, and the composite pectin coating extended the shelf life of passion fruit. Full article
(This article belongs to the Special Issue Application of Biopolymer-Based Food Packaging Films to Extend Shelf Life of Perishable Products)
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12 pages, 4788 KiB  
Article
Facile Synthesis of Ag NP Films via Evaporation-Induced Self-Assembly and the BA-Sensing Properties
by Jiahang Yu, Huixin Tian, Mingyuan Huang and Xinglian Xu
Foods 2023, 12(6), 1285; https://doi.org/10.3390/foods12061285 - 17 Mar 2023
Cited by 2 | Viewed by 1551
Abstract
Herein, we design and prepare large-area silver nanoparticle (Ag NP) films based on evaporation-induced self-assembly, which offers the visual and real-time detection of chilled broiler meat freshness. The color change is based on the fact that an increase in the biogenic amine (BA) [...] Read more.
Herein, we design and prepare large-area silver nanoparticle (Ag NP) films based on evaporation-induced self-assembly, which offers the visual and real-time detection of chilled broiler meat freshness. The color change is based on the fact that an increase in the biogenic amine (BA) concentration causes a change in the absorption wavelength of Ag NPs caused by aggregation and etch of the Ag NPs, resulting in a yellow to brown color change, thus enabling a naked-eye readout of the BA exposure. The Ag NP films exhibit a rapid, sensitive, and linear response to BAs in a wide detection range of 2 µM to 100 µM. The Ag NP films are successfully applied as a quick-response, online, high-contrasting colorimetric sensor for visual detection of the freshness of chilled broiler meat. Full article
(This article belongs to the Special Issue Application of Biopolymer-Based Food Packaging Films to Extend Shelf Life of Perishable Products)
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Review

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38 pages, 19337 KiB  
Review
The Mechanisms of Plastic Food-Packaging Monomers’ Migration into Food Matrix and the Implications on Human Health
by Celia Muzeza, Veronica Ngole-Jeme and Titus Alfred Makudali Msagati
Foods 2023, 12(18), 3364; https://doi.org/10.3390/foods12183364 - 7 Sep 2023
Cited by 13 | Viewed by 7465
Abstract
The development of packaging technology has become a crucial part of the food industry in today’s modern societies, which are characterized by technological advancements, industrialization, densely populated cities, and scientific advancements that have increased food production over the past 50 years despite the [...] Read more.
The development of packaging technology has become a crucial part of the food industry in today’s modern societies, which are characterized by technological advancements, industrialization, densely populated cities, and scientific advancements that have increased food production over the past 50 years despite the lack of agricultural land. Various types of food-packaging materials are utilized, with plastic being the most versatile. However, there are certain concerns with regards to the usage of plastic packaging because of unreacted monomers’ potential migration from the polymer packaging to the food. The magnitude of monomer migration depends on numerous aspects, including the monomer chemistry, type of plastic packaging, physical–chemical parameters such as the temperature and pH, and food chemistry. The major concern for the presence of packaging monomers in food is that some monomers are endocrine-disrupting compounds (EDCs) with a capability to interfere with the functioning of vital hormonal systems in the human body. For this reason, different countries have resolved to enforce guidelines and regulations for packaging monomers in food. Additionally, many countries have introduced migration testing procedures and safe limits for packaging monomer migration into food. However, to date, several research studies have reported levels of monomer migration above the set migration limits due to leaching from the food-packaging materials into the food. This raises concerns regarding possible health effects on consumers. This paper provides a critical review on plastic food-contact materials’ monomer migration, including that from biodegradable plastic packaging, the monomer migration mechanisms, the monomer migration chemistry, the key factors that affect the migration process, and the associated potential EDC human health risks linked to monomers’ presence in food. The aim is to contribute to the existing knowledge and understanding of plastic food-packaging monomer migration. Full article
(This article belongs to the Special Issue Application of Biopolymer-Based Food Packaging Films to Extend Shelf Life of Perishable Products)
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