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Foods
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Eco-Friendly Paper Packaging Coatings: Enhancing Sustainability and Food Preservation
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Eco-Friendly Paper Packaging Coatings: Enhancing Sustainability and Food Preservation

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

Deadline for manuscript submissions: 31 May 2025 | Viewed by 7605

Special Issue Editors

Prof. Dr. Cristóbal Noé Aguilar González

E-Mail Website
Guest Editor
Group of Bioprocesses and Bioproducts, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Mexico
Interests: food fermentation; waste valorization; food biotechnology
Special Issues, Collections and Topics in MDPI journals
Dr. María L. Flores-López

E-Mail Website
Guest Editor
Centro de Investigación e Innovación Científica y Tecnológica, Universidad Autónoma de Coahuila 25280, Saltillo, Coahuila, México
Interests: antibacterial; bioactive; biofilm; fungal
Special Issues, Collections and Topics in MDPI journals
Dr. Jorge M. Vieira

E-Mail Website
Guest Editor
Centre of Biological Engineering (CEB), LABBELS Associate Laboratory, Braga/Guimarães University of Minho, Braga, Portugal
Interests: postharvest technology; food processing and engineering; food chemistry; food packaging; food production

Special Issue Information

Dear Colleagues,

The advancement of environmentally sustainable coatings to prolong the shelf-life of food products has become essential. With consumers showing a growing preference for healthier and more natural food options, there is an increasing focus among researchers in the food industry on employing eco-friendly technologies to extend the shelf-life of foods. In this regard, paper-based packaging materials have emerged as viable solutions, simultaneously aiding in the preservation of food products. Unlike traditional plastic coatings, which present considerable environmental challenges owing to their non-biodegradable nature, eco-friendly paper packaging coatings prioritize the utilization of renewable resources and aim to minimize adverse environmental impacts across their lifecycle.

This Special Issue aims to delve into the most recent advancements and uses of eco-friendly paper packaging coatings in the context of sustainability and food preservation. It seeks to showcase research that addresses key challenges and opportunities in this emerging field, with a particular emphasis on innovative coating materials, coating techniques, and their effectiveness in maintaining food quality and safety. Furthermore, the functionalization of these novel packages to serve as carriers for bioactive compounds will also be discussed.

Researchers are invited to contribute original research articles, reviews, and case studies that shed light on various aspects of eco-friendly paper packaging coatings. Topics of interest include, but are not limited to, the following:

  • Novel materials
  • Coatings creation and design
  • Functional packaging
  • Bioactive incorporation
  • Packaging properties

Prof. Dr. Cristóbal Noé Aguilar González
Dr. María Liliana Flores-López
Dr. Jorge M. 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. 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

  • eco-friendly packaging
  • paper-based coatings
  • food preservation
  • biopolymers
  • shelf-life extension

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Published Papers (4 papers)

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Research

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13 pages, 1262 KiB  
Article
Relationships Among Psychological Risk, Eco-Friendly Packaging, Price Fairness, and Brand Trust of Bottled Water Consumers: Moderating the Impact of Nutritional Disclosure
by Kyung-A Sun and Joonho Moon
Foods 2024, 13(23), 3800; https://doi.org/10.3390/foods13233800 - 26 Nov 2024
Viewed by 882
Abstract
This study explores the relationship between psychological risk, price fairness, and brand trust in consumers of bottled water. We also tested the moderating effect of nutritional disclosure on the impacts of psychological risk and eco-friendly packaging on price fairness. We analyzed the data [...] Read more.
This study explores the relationship between psychological risk, price fairness, and brand trust in consumers of bottled water. We also tested the moderating effect of nutritional disclosure on the impacts of psychological risk and eco-friendly packaging on price fairness. We analyzed the data of 308 participants recruited via the Clickworker platform. Hayes’ PROCESS macro model 7 was employed to test the hypotheses. Price fairness was negatively influenced by psychological risk. Moreover, brand trust was significantly impacted by psychological risk and price fairness, with a significant moderating effect of nutritional disclosure on the relationship between eco-friendly packaging and price fairness. This work adds to the literature by identifying the relationship among four factors relevant to bottled water businesses. Full article
(This article belongs to the Special Issue Eco-Friendly Paper Packaging Coatings: Enhancing Sustainability and Food Preservation)
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15 pages, 1965 KiB  
Article
Enhancing Antimicrobial Activity of Thyme Essential Oil Through Cellulose Nano Crystals-Stabilized Pickering Emulsions
by Andreas Romulo, Vania Salsabila Anjani and Ata Aditya Wardana
Foods 2024, 13(22), 3706; https://doi.org/10.3390/foods13223706 - 20 Nov 2024
Cited by 1 | Viewed by 965
Abstract
Essential oils (EOs), such as thyme essential oil (TEO), are widely known for their antimicrobial properties; however, their direct application in food systems is limited due to their poor stability, which affects their efficacy. This study aims to improve the stability and antimicrobial [...] Read more.
Essential oils (EOs), such as thyme essential oil (TEO), are widely known for their antimicrobial properties; however, their direct application in food systems is limited due to their poor stability, which affects their efficacy. This study aims to improve the stability and antimicrobial efficacy of TEO by encapsulating it in Pickering emulsions stabilized with cellulose nanocrystals (CNC). Two formulations of Pickering emulsions with 5% and 10% TEO were prepared and compared to traditional surfactant-based emulsions. The stability of the emulsions was assessed over 21 days, and particle size, zeta potential, Raman spectroscopy, and FTIR were used for characterization. The antimicrobial activity was tested against several foodborne pathogens, with minimum inhibitory concentration (MIC) values determined. The 10% TEO Pickering emulsion showed antimicrobial activity, with MIC50 values of 4096 µg/mL against Staphylococcus aureus and Escherichia coli, while the 5% TEO formulation had no effect at MIC50 > 8192 µg/mL. The CNC-stabilized Pickering emulsions exhibited superior stability, showing no phase separation over 21 days. The findings suggest that CNC-stabilized Pickering emulsions are effective at improving the stability and antimicrobial performance of TEO, making them a promising natural preservative for food packaging and safety. Further research is recommended to optimize the formulation and broaden TEO’s application in food preservation. Full article
(This article belongs to the Special Issue Eco-Friendly Paper Packaging Coatings: Enhancing Sustainability and Food Preservation)
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21 pages, 5988 KiB  
Article
Developing an Active Biodegradable Bio-Based Equilibrium Modified Atmosphere Packaging Containing a Carvacrol-Emitting Sachet for Cherry Tomatoes
by Anastasia E. Kapetanakou, Antonis Mistriotis, Dimitra C. Bozinaki, Philippos Tserotas, Ioanna-Georgia Athanasoulia, Demetrios Briassoulis and Panagiotis N. Skandamis
Foods 2024, 13(21), 3371; https://doi.org/10.3390/foods13213371 - 23 Oct 2024
Viewed by 1041
Abstract
This study aimed to develop an active biodegradable bio-based (polylactic acid/PLA) equilibrium modified atmosphere packaging (EMAP) containing a carvacrol-emitting sachet (created by poly-hydroxybutyrate) (PLA-PHB-CARV) to extend the shelf-life of cherry tomatoes at 15 °C and 25 °C. Cherry tomatoes in macro-perforated polypropylene (PP) [...] Read more.
This study aimed to develop an active biodegradable bio-based (polylactic acid/PLA) equilibrium modified atmosphere packaging (EMAP) containing a carvacrol-emitting sachet (created by poly-hydroxybutyrate) (PLA-PHB-CARV) to extend the shelf-life of cherry tomatoes at 15 °C and 25 °C. Cherry tomatoes in macro-perforated polypropylene (PP) films (mimicking the commercial packaging) or in PLA-based micro-perforated film without the carvacrol sachet (PLA) were also tested. Weight loss, decay, headspace gases, pH, titratable acidity (TA), total suspended solids (TSS), ripening index, color, texture, total viable counts (TVC), and sensory analysis were performed. Decay was 40% in PLA-PHB-CARV, and 97% in PP after 20 days at 25 °C. PLA-PHB-CARV showed lower weight loss (p < 0.05) and stable firmness compared to PP and PLA at both temperatures. TSS and TA were not affected by the packaging at 15 °C, while at 25 °C, the TSS accumulation was inhibited in PLA-PHB-CARV compared to in PLA and PP (p < 0.05), indicating a notable delay in the ripening process. PLA-PHB-CARV retained their red color during storage compared to PP and PLA. Carvacrol addition inhibited TVC compared to PP and PLA by ca. 2.0 log CFU/g during storage at 25 °C, while at 15 °C, the packaging did not reveal a significant effect. Overall, the results indicated that the developed active EMAP may be adequately used as an advanced and alternative packaging for tomatoes or potentially other fruits with a similar respiration rate versus their conventional packaging, showing several advantages, e.g., a reduction in petrochemical-based plastics use, shelf-life extension of the packaged food, and consequently, the perspective of limiting food waste during distribution and retail or domestic storage. Full article
(This article belongs to the Special Issue Eco-Friendly Paper Packaging Coatings: Enhancing Sustainability and Food Preservation)
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Review

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25 pages, 1400 KiB  
Review
Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review
by Athira R. S. Pillai, Ansu Sara Eapen, Wanli Zhang and Swarup Roy
Foods 2024, 13(10), 1529; https://doi.org/10.3390/foods13101529 - 14 May 2024
Cited by 6 | Viewed by 3702
Abstract
Over the last decades, a significant rise in fruit consumption has been noticed as they contain numerous nutritional components, which has led to the rise in fruit production globally. However, fruits are highly liable to spoilage in nature and remain vulnerable to losses [...] Read more.
Over the last decades, a significant rise in fruit consumption has been noticed as they contain numerous nutritional components, which has led to the rise in fruit production globally. However, fruits are highly liable to spoilage in nature and remain vulnerable to losses during the storage and preservation stages. Therefore, it is crucial to enhance the storage life and safeness of fruits for the consumers. To keep up the grade and prolong storage duration, various techniques are employed in the food sector. Among these, biopolymer coatings have gained widespread acceptance due to their improved characteristics and ideal substitution for synthetic polymer coatings. As there is concern regarding the safety of the consumers and sustainability, edible coatings have become a selective substitution for nurturing fruit quality and preventing decay. The application of polysaccharide-based edible coatings offers a versatile solution to prevent the passage of moisture, gases, and pathogens, which are considered major threats to fruit deterioration. Different polysaccharide substances such as chitin, pectin, carrageenan, cellulose, starch, etc., are extensively used for preparing edible coatings for a wide array of fruits. The implementation of coatings provides better preservation of the fruits such as mango, strawberry, pineapple, apple, etc. Furthermore, the inclusion of functional ingredients, including polyphenols, natural antioxidants, antimicrobials, and bio-nanomaterials, into the edible coating solution matrix adds to the nutritional, functional, and sensory attributes of the fruits. The blending of essential oil and active agents in polysaccharide-based coatings prevents the growth of food-borne pathogens and enhances the storage life of the pineapple, also improving the preservation of strawberries and mangoes. This paper aims to provide collective data regarding the utilization of polysaccharide-based edible coatings concerning their characteristics and advancements for fruit preservation. Full article
(This article belongs to the Special Issue Eco-Friendly Paper Packaging Coatings: Enhancing Sustainability and Food Preservation)
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