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Foods
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Trends and Prospects in Sustainable Food Packaging Materials
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Trends and Prospects in Sustainable Food Packaging Materials

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

Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 20413

Special Issue Editor

Prof. Dr. Li Li

E-Mail Website
Guest Editor
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Interests: food processing and storage; food preservation; green packaging

Special Issue Information

Dear Colleagues,

In terms of food safety and environmental protection, degradable materials are the better choice for preparing food packaging materials and meet the requirements of sustainable development. On the other hand, reducing the consumption of food and its packaging materials is also a sustainable aspect of food packaging and reduces the carbon footprint. Active packaging can extend food shelf-life and reduce the consumption of food and its packaging materials, but active packaging does not protect against food spoilage completely. Therefore, it is necessary to measure food quality efficiently and accurately. Smart packaging can represent the changes in food to consumers to some extent, which reduces the waste of food and resources. Sustainable packaging materials are crucial for protecting the environment, thus it is necessary to consistently research their biodegradability and reusability.

This Special Issue focuses on the recent progress in sustainable packaging materials, including the design and production of the materials, and their impact on food safety, preservation, storage, and transport. We welcome original research papers and review articles.

Prof. Dr. Li Li
Guest 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. 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

  • sustainable packaging
  • recyclable packaging
  • biodegradable packaging
  • active packaging
  • smart packaging

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Published Papers (7 papers)

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Editorial

Jump to: Research, Review

4 pages, 134 KiB  
Editorial
Trends and Prospects in Sustainable Food Packaging Materials
by Wenya Ma and Li Li
Foods 2024, 13(11), 1744; https://doi.org/10.3390/foods13111744 - 1 Jun 2024
Cited by 1 | Viewed by 1303
Abstract
Food packaging plays an important role in delaying the spoilage of fresh food during transportation and storage [...] Full article
(This article belongs to the Special Issue Trends and Prospects in Sustainable Food Packaging Materials)

Research

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22 pages, 2974 KiB  
Article
Bionanocomposite Based on Cassava Waste Starch, Locust Bean Galactomannan, and Cassava Waste Cellulose Nanofibers
by Pãmella Fronza, Michelle J. P. A. Batista, Adriana S. Franca and Leandro S. Oliveira
Foods 2024, 13(2), 202; https://doi.org/10.3390/foods13020202 - 8 Jan 2024
Cited by 2 | Viewed by 1222
Abstract
Natural polysaccharides are among the renewable sources with great potential for replacing petroleum-derived chemicals as precursors to produce biodegradable films. This study aimed to prepare biopolymeric films using starch extracted from the periderm and cortex of cassava roots (waste from cassava root processing), [...] Read more.
Natural polysaccharides are among the renewable sources with great potential for replacing petroleum-derived chemicals as precursors to produce biodegradable films. This study aimed to prepare biopolymeric films using starch extracted from the periderm and cortex of cassava roots (waste from cassava root processing), locust bean galactomannan, and cellulose nanofibers also obtained from cassava waste. The films were prepared by casting, and their physicochemical, mechanical, and biodegradability properties were evaluated. The content of cellulose nanofibers varied from 0.5 to 2.5%. Although the addition of cellulose nanofibers did not alter the mechanical properties of the films, it significantly enhanced the vapor barrier of the films (0.055 g mm/m2 h kPa–2.5% nanofibers) and their respective stabilities in aqueous acidic and alkaline media. All prepared films were biodegradable, with complete degradation occurring within five days. The prepared films were deemed promising alternatives for minimizing environmental impacts caused by the disposal of petroleum-derived materials. Full article
(This article belongs to the Special Issue Trends and Prospects in Sustainable Food Packaging Materials)
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14 pages, 3733 KiB  
Article
Development and Application of Poly (Lactic Acid)/Poly (Butylene Adipate-Co-Terephthalate)/Thermoplastic Starch Film Containing Salicylic Acid for Banana Preservation
by Jian Ding, Yi Hao, Boqiang Liu, Yunxia Chen and Li Li
Foods 2023, 12(18), 3397; https://doi.org/10.3390/foods12183397 - 11 Sep 2023
Cited by 5 | Viewed by 1730
Abstract
Bananas are susceptible to the effects of endogenous enzymatic, leading to their rapid decay and deterioration. In order to mitigate economic losses and prolong the shelf life of bananas, the objective of this study was to develop a new and green gas-regulating packaging [...] Read more.
Bananas are susceptible to the effects of endogenous enzymatic, leading to their rapid decay and deterioration. In order to mitigate economic losses and prolong the shelf life of bananas, the objective of this study was to develop a new and green gas-regulating packaging film. In this study, an active gas-regulating packaging film was prepared by extrusion, with mobil composition of matter (MCM)-41 loaded with salicylic acid (SA) as the active agent and poly (lactic acid) (PLA), poly (butylene adipate-co-terephthalate) (PBAT), and thermoplastic starch (TPS) as the base materials. The obtained films included PLA/PBAT/TPS, PLA/PBAT/TPS-SA, and PLA/PBAT/TPS-MCSA. These films were subsequently applied to banana preservation. The study focused on the variations in soluble solid content (SSC), rate of weight loss (RWL), malondialdehyde (MDA) content, and polyphenol oxidase (PPO) activity of bananas during the preservation process. The results showed that, compared with the PLA/PBAT/TPS film, the oxygen transmission rate of the PLA/PBAT/TPS-MCSA film increased from 384.36 ± 22.06 cm3·m−2·24 h−1·0.1 MPa−1 to 543.10 ± 3.47 cm3·m−2·24 h−1·0.1 MPa−1. Throughout the preservation period, the PLA/PBAT/TPS-MCSA film exhibited superior performance, effectively retarding the increase in banana SSC, RWL, and MDA while inhibiting the elevation of PPO activity and prolonging the shelf life of bananas by 4–5 days. However, this study needs to further investigate the mechanism of function of MCM-41 loaded with SA in banana preservation. Full article
(This article belongs to the Special Issue Trends and Prospects in Sustainable Food Packaging Materials)
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12 pages, 1437 KiB  
Article
Towards Less Plastic in Food Contact Materials: An In-Depth Overview of the Belgian Market
by Salvatore Ciano, Mélanie Di Mario, Séverine Goscinny and Els Van Hoeck
Foods 2023, 12(14), 2737; https://doi.org/10.3390/foods12142737 - 18 Jul 2023
Cited by 6 | Viewed by 3990
Abstract
The food contact materials (FCMs) industry is forced to develop substitute materials due to constant pressure from consumers and authorities to reduce fossil-based plastic. Several alternatives are available on the market. However, market share, trends, and consumer preferences are still unclear. Therefore, this [...] Read more.
The food contact materials (FCMs) industry is forced to develop substitute materials due to constant pressure from consumers and authorities to reduce fossil-based plastic. Several alternatives are available on the market. However, market share, trends, and consumer preferences are still unclear. Therefore, this study aims to provide an overview of the Belgian FCMs market, the available substitute materials, and their uses. The market analysis was performed with an integrated web-based approach. Fifty-two sources were investigated, covering e-shops selling materials intended to replace disposable plastic materials or being advertised as environmentally friendly and websites describing homemade FCMs. The first screening identified 10,523 articles. The following data cleaning process resulted in a homogeneous dataset containing 2688 unique entries, systematically categorised into fifteen material categories and seven utilisation classes. Paper and board was the most popular material category (i.e., 37% of the entries), followed by bagasse, accounting for 9% of the entries. Takeaway and food serving (44.4% and 22.8% of the entries) were the most common usage categories. The study pursued to provide insights into current trends and consumer preferences, highlighting priorities for safety assessment and future policy making. Full article
(This article belongs to the Special Issue Trends and Prospects in Sustainable Food Packaging Materials)
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23 pages, 11632 KiB  
Article
Preparation of pH-Responsive Films from Polyvinyl Alcohol/Agar Containing Cochineal for Monitoring the Freshness of Pork
by Danfei Liu, Yunfei Zhong, Yumei Pu, Xiaoxuan Li, Siyuan Chen and Changfan Zhang
Foods 2023, 12(12), 2316; https://doi.org/10.3390/foods12122316 - 8 Jun 2023
Cited by 7 | Viewed by 2465
Abstract
This study reported the production of pH-responsive films based on 8 wt% polyvinyl alcohol solution/0.2 wt% agar solution incorporated with cochineal-loaded starch particles (CSN) (2, 4, 6 and 8 wt% on agar basis) by a casting process. Results revealed that CSN presented obvious [...] Read more.
This study reported the production of pH-responsive films based on 8 wt% polyvinyl alcohol solution/0.2 wt% agar solution incorporated with cochineal-loaded starch particles (CSN) (2, 4, 6 and 8 wt% on agar basis) by a casting process. Results revealed that CSN presented obvious color changes over the pH range of 2–12. FTIR, XRD spectra and SEM micrographs presented that the incorporation of CSN formed new hydrogen bonds with a matrix and a tighter network structure. A certain improvement was observed in the color stability, swelling index and functional properties (antimicrobial and antioxidant activities) but water solubility, water vapor permeability and water contact angle of the pH-responsive films were decreased by the addition of CSN. The release of cochineal was a rate-limiting step following the Korsmeyer-Peppas model. The agar/polyvinyl alcohol film containing 6% CSN (PVA/GG-6) exhibited the best sensitivity for ammonia detection and its limit of detection was 35.4 ppm (part per million) for ammonia. The application trials showed that the PVA/GG-6 film presented different color changes for pork freshness. Hence, these pH-responsive films can be used as potential packaging materials for tracking the freshness of protein-rich fresh food in a non-destructive way. Full article
(This article belongs to the Special Issue Trends and Prospects in Sustainable Food Packaging Materials)
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18 pages, 5088 KiB  
Article
Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats
by Wanqing Deng, Huiyuan Zheng, Zichun Zhu, Yun Deng, Yuchen Shi, Danfeng Wang and Yu Zhong
Foods 2023, 12(11), 2197; https://doi.org/10.3390/foods12112197 - 30 May 2023
Cited by 5 | Viewed by 2363
Abstract
Surfactants are always added to coating formulations to ensure good adhesion of edible coatings to a product’s surface and to maintain freshness. In this study, the effects of the mix surfactants Tween 20 and Span 80 with different hydrophile–lipophile balance (HLB) values on [...] Read more.
Surfactants are always added to coating formulations to ensure good adhesion of edible coatings to a product’s surface and to maintain freshness. In this study, the effects of the mix surfactants Tween 20 and Span 80 with different hydrophile–lipophile balance (HLB) values on the film-forming ability, wettability, and preservation capacity of blueberry sodium alginate coating were investigated. The results indicated that Tween 20 obviously ensured favorable wettability and improved the uniformity and mechanical properties of the resulting film. While the addition of Span 80 reduced the mean particle size of the coating, enhanced the water resistance of the film, and helped to reduce blueberry weight loss. A sodium alginate coating with low viscosity and medium HLB could better inhibit the galactose, sucrose, and linoleic acid metabolism of blueberries, reduce the consumption of phenols, promote the accumulation of flavonoids, and thus display superior coating performance. In summary, sodium alginate coating with medium HLB had comprehensive advantages in film-forming ability and wettability and was conducive to the fresh-keeping role. Full article
(This article belongs to the Special Issue Trends and Prospects in Sustainable Food Packaging Materials)
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Review

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19 pages, 2882 KiB  
Review
Recent Advance of Intelligent Packaging Aided by Artificial Intelligence for Monitoring Food Freshness
by Xiaoxuan Li, Danfei Liu, Yumei Pu and Yunfei Zhong
Foods 2023, 12(15), 2976; https://doi.org/10.3390/foods12152976 - 7 Aug 2023
Cited by 9 | Viewed by 6206
Abstract
Food safety is a pressing concern for human society, as it directly impacts people’s lives, while food freshness serves as one of the most crucial indicators in ensuring food safety. There exist diverse techniques for monitoring food freshness, among which intelligent packaging based [...] Read more.
Food safety is a pressing concern for human society, as it directly impacts people’s lives, while food freshness serves as one of the most crucial indicators in ensuring food safety. There exist diverse techniques for monitoring food freshness, among which intelligent packaging based on artificial intelligence technology boasts the advantages of low cost, high efficiency, fast speed and wide applicability; however, it is currently underutilized. By analyzing the current research status of intelligent packaging both domestically and internationally, this paper provides a clear classification of intelligent packaging technology. Additionally, it outlines the advantages and disadvantages of using intelligent packaging technology for food freshness detection methods, while summarizing the latest research progress in applying artificial intelligence-based technologies to food freshness detection through intelligent packaging. Finally, the author points out the limitations of the current research, and anticipates future developments in artificial intelligence technology for assisting freshness detection in intelligent packaging. This will provide valuable insights for the future development of intelligent packaging in the field of food freshness detection. Full article
(This article belongs to the Special Issue Trends and Prospects in Sustainable Food Packaging Materials)
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