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Advances in the Development of Sustainable Food Packaging

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

Deadline for manuscript submissions: 15 May 2025 | Viewed by 10382

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Special Issue Editors

Dr. Sadeghi Kambiz

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Guest Editor

Julie Ann Wrigley Global Futures Laboratory, Arizona State University, Tempe, AZ 85287, USA
Interests: sustainable packaging materials; thermoregulatory packaging materials; smart packaging materials; active packaging materials

Prof. Dr. Wenjun Wang

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Guest Editor

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
Interests: value-added food processing; novel approaches for food engineering; hydrocolloids and emulsions; sonoprocessing; edible coatings; food packaging
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Dr. Jinhe Bai

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Guest Editor

Horticultural Research Laboratory, USDA-ARS, Fort Pierce, FL, USA
Interests: postharvest plant physiology; postharvest handling and storage of fruit; packaging; controlled atmosphere; modified humidity (MH) packaging; edible coating; volatile flavor
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Sustainable food packaging refers to the use of packaging materials and methods that minimize their negative environmental impact while effectively preserving and delivering food products. The goal of sustainable food packaging is to reduce waste, energy consumption, and resource use, while also considering factors like recyclability, compostability, and overall lifecycle impact. Ultimately, sustainable food packaging offers a balance between protecting food products, reducing environmental impacts, and meeting consumer needs. As technology and understanding surrounding sustainability improve, the landscape of sustainable food packaging should evolve. Sustainable packaging aims to use fewer materials overall, opting for lightweight designs and minimalistic packaging whenever possible. This reduces the consumption of resources and energy needed for production. Some key aspects of sustainable food packaging include the following: material choice, biodegradability and compostability, reduced plastic usage, minimalism and design, recyclability, reusable packaging, energy and water efficiency, lifecycle assessment, innovation, consumer education, regulations and certifications, reduction of food waste, and waste valorization.

Dr. Sadeghi Kambiz
Prof. Dr. Wenjun Wang
Dr. Jinhe Bai
Guest Editors

Manuscript Submission Information

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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

food packaging
sustainable packaging
thermoregulatory materials
smart packaging
active packaging
post-consumer recycling

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Published Papers (8 papers)

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Research

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20 pages, 1924 KiB

Open AccessArticle

Fit for the Future: An Assessment of the Sustainability Parameters of Liquid Dairy Product Packaging in the DACH Region and the Implications of Upcoming Regulatory Changes

by Michelle Klein, Charlotte Neumair, Mattia Primoceri, Manfred Tacker and Silvia Apprich

Foods 2025, 14(2), 195; https://doi.org/10.3390/foods14020195 - 9 Jan 2025

Viewed by 664

Abstract

The European Union aims for climate neutrality by 2050 and has proposed the Packaging and Packing Waste Regulation (PPWR) to promote a circular economy, focusing on reducing packaging waste. In this context, a comprehensive sustainability assessment for liquid dairy product packaging, including beverage cartons, bottles and to-go cups, in the DACH region (Germany, Austria and Switzerland) was conducted. The aim was to consider various ecological aspects of environmental impacts and circularity. As the aspect of recyclability is a core aspect in the PPWR, the calculation was of central interest in this project. Here, major differences in the waste management infrastructure between countries could be identified. The majority of assessed packaging falls below the PPWR’s 70% recyclability requirement, with Switzerland showing even lower recyclability due to poor packaging collection and recycling infrastructure. Significant discrepancies in packaging efficiency exist, indicating unnecessary resource consumption, especially in the case of to-go cups. Additionally, the carbon footprint of packaging materials can vary up to ten times within certain product categories, negatively impacting the environment. Good results were identified for the use of certified renewable resources. Overall, the results of the assessment demonstrate several areas for improvement in light of forthcoming regulatory requirements, which must be met in Germany and Austria. Full article

(This article belongs to the Special Issue Advances in the Development of Sustainable Food Packaging)

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24 pages, 3944 KiB

Open AccessArticle

Biocomposite Active Whey Protein Films with Thyme Reinforced by Electrospun Polylactic Acid Fiber Mat

by Andreea (Lanciu) Dorofte, Iulia Bleoanca, Florentina Ionela Bucur, Gabriel Mustatea, Daniela Borda, Felicia Stan and Catalin Fetecau

Foods 2025, 14(1), 119; https://doi.org/10.3390/foods14010119 - 3 Jan 2025

Viewed by 776

Abstract

Electrospinning is a versatile technique for obtaining nano/micro fibers which are able to significantly change the active properties of composite materials and bring in new dimensions to agri-food applications. Composite bio-based packaging materials obtained from whey proteins, functionalized with thyme essential oil (TEO) and reinforced by electrospun polylactic acid (PLA) fibers, represent a promising solution for developing new active food packaging using environmentally friendly materials. The aim of this study is to obtain and characterize one-side-active composite films covered with a PLA fiber mat: (i) WF/G1, WF/G2, and WF/G3 resulting from electrospinning with one needle at different electrospinning times of 90, 150, and 210 min, respectively, and (ii) WF/G4 obtained with two face-to-face needles after 210 min of electrospinning. While TEO bioactivity is mainly related to its antimicrobial and antioxidant properties, the PLA fiber mat uplifted the composite mechanical and barrier properties of films. The bi-layer films obtained were characterized by SEM, showing the distribution of the electrospun fiber mat and an increased thickness of the PLA layer from WF/G1 to WF/G4, while FTIR spectra showed the structural vibrations of the functional groups. The experimental results show that WF/G4 have a FTIR fingerprint resembling PLA, retained ~50% of the volatile compounds present in the uncovered film (WF/TEO), while it only had 1.41 ± 0.14 (%) of the permeability to octanol of the WF/G1 film. WF/G4 exhibited 33.73% of the WVP of WF/G1 and displayed the highest tensile strength, about 2.70 times higher than WF/TEO. All films studied revealed similar antimicrobial effect against Bacillus cereus, Geotrichum candidum, and Rhodotorula glutinis and good antiradical activity, thus demonstrating good prospects to be applied as food packaging materials. WF/G composite materials are good candidates to be used as bioactive flavoring primary packaging in hard cheese making. Full article

(This article belongs to the Special Issue Advances in the Development of Sustainable Food Packaging)

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21 pages, 2444 KiB

Open AccessArticle

Development of a Multifunctional Chitosan-Based Composite Film from Crab Shell (Portunus segnis) and Algae (Ulva lactuca) with Enhanced Antioxidant and Antimicrobial Properties for Active Food Packaging

by Imen Zaghbib, Johar Amin Ahmed Abdullah and Alberto Romero

Foods 2025, 14(1), 53; https://doi.org/10.3390/foods14010053 - 27 Dec 2024

Viewed by 634

Abstract

Eco-friendly, bioactive and edible films from renewable resources are increasingly regarded as viable replacements for petroleum-based packaging. This study investigates the application of Ulva lactuca macroalgae powder (ULP) as an active additive in crab (Portunus segnis) chitosan-based films for natural food packaging. Films with ULP concentrations of 0.5, 1.5, and 2.5% were prepared using a solvent-casting method with glycerol as a plasticizer. Their physicochemical, mechanical, functional, and biological properties were evaluated comprehensively. Fourier-transform infrared spectroscopy revealed intermolecular interactions between ULP’s polyphenolic compounds and the chitosan matrix, enhancing the films’ structural integrities. ULP’s incorporation reduced the moisture content, water solubility, lightness (L*), redness (a*), and whiteness index values while significantly (p < 0.05) increasing the yellowness (b*), total color difference (ΔE), yellowness index (YI), tensile strength (TS), and elongation at break (EB). The antioxidant activity improved in a concentration-dependent manner, as evidenced by the high free-radical scavenging capacity. Moreover, antimicrobial tests showed significant inhibitory effects against pathogenic strains. Biodegradability tests confirmed that the films decomposed entirely within 12 days under soil burial conditions, reinforcing their environmental compatibility. These results highlight the multifunctional potential of chitosan–ULP composite films, combining enhanced mechanical properties, bioactivity, and sustainability. By utilizing renewable and biodegradable materials, this work contributes to reducing waste and promoting resource efficiency, aligning with the principles of a circular economy and environmental preservation. Full article

(This article belongs to the Special Issue Advances in the Development of Sustainable Food Packaging)

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16 pages, 1536 KiB

Open AccessArticle

Influence of Different Packaging Materials on the Composition of the Headspace of Rennet Cheeses under Different Modified Atmosphere Conditions

by Justyna Zulewska, Adriana Lobacz, Ireneusz Bialobrzewski, Adam Grochowina and Anna Kaminska

Foods 2024, 13(16), 2500; https://doi.org/10.3390/foods13162500 - 9 Aug 2024

Cited by 1 | Viewed by 1363

Abstract

The aim of this study was to analyze the influence of different packaging materials on the composition of the headspace (CO₂ and O₂) of rennet cheeses packed in unit packaging under different modified atmosphere (MAP) conditions during a storage period of 90 days at 2 °C and 8 °C. The packaging materials comprised different combinations of BOPP—biaxially oriented polypropylene; PET—polyester; PE—polyethylene; PP—polypropylene; EVOH—ethylene–vinyl alcohol copolymer; PET—polyethylene terephthalate; and PA—polyamide. As the properties of the packaging material (foil) affect the gas conditions inside the packaging, it is important to study whether the modifications, i.e., properties and thickness, of the foils will result in significant differences in the composition of the headspace of packed cheeses. The CO₂ content in the headspace of Gouda cheese packages ranged from 35% to 45%, while for Maasdamer and Sielski Klasyczny cheese, it varied between 55% and 65%. Throughout the storage period, the O₂ content in the headspace of cheeses packaged in tested foils (1–5) did not exceed 0.5%. The type of foil used did not influence the modified atmosphere packaging (MAP) conditions. Full article

(This article belongs to the Special Issue Advances in the Development of Sustainable Food Packaging)

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13 pages, 4486 KiB

Open AccessArticle

New Surface Modification of Hydrophilic Polyvinyl Alcohol via Predrying and Electrospinning of Hydrophobic Polycaprolactone Nanofibers

by Kihyeon Ahn, Kitae Park, Kambiz Sadeghi and Jongchul Seo

Foods 2024, 13(9), 1385; https://doi.org/10.3390/foods13091385 - 30 Apr 2024

Cited by 1 | Viewed by 2111

Abstract

Despite the excellent oxygen barrier and biodegradability of polyvinyl alcohol (PVA), its poor physical properties owing to its inherent hydrophilicity limit its application. In this paper, we report a novel surface modification technique for PVA films, involving the control of the predrying conditions (i.e., amount of residual solvent) of the coated PVA film and adjusting the electrospinning process of hydrophobic polycaprolactone (PCL) nanofibers onto the PVA films. The residual solvent of the coated PVA film was varied by changing the predrying time. A shorter predrying time increased the residual solvent content significantly (p < 0.05) and the flexibility of the coated PVA film. Moreover, scanning electron microscopy depicted the improved physical binding of hydrophobic PCL nanofibers to the hydrophilic PVA surface with increased penetration depth to the PVA film with shorter drying times. The PVA/PCL composite films with different predrying times and electrospun PCL nanofibers exhibited an apparent increase in the contact angle from 8.3° to 95.1°. The tensile strength of the pure PVA film increased significantly (p < 0.05) from 7.5 MPa to 77.4 MPa and its oxygen permeability decreased from 5.5 to 1.9 cc/m²·day. Therefore, our newly developed technique is cost-effective for modifying the surface and physical properties of hydrophilic polymers, broadening their industrial applications. Full article

(This article belongs to the Special Issue Advances in the Development of Sustainable Food Packaging)

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19 pages, 3230 KiB

Open AccessEditor’s ChoiceArticle

Enhancing Mechanical Properties of Corn Bran Arabinoxylan Films for Sustainable Food Packaging

by Abdulrahman Alahmed and Senay Simsek

Foods 2024, 13(9), 1314; https://doi.org/10.3390/foods13091314 - 25 Apr 2024

Cited by 2 | Viewed by 1798

Abstract

Arabinoxylan (AX)-based films can improve the mechanical characteristics of biodegradable materials when utilized for food packaging. However, the mechanical properties of AX films for food packaging applications require thorough investigation to establish their viability. In this study, AX was extracted from corn bran coproducts of dry-milling (DCB), wet-milling (WCB), and dried distiller’s grains with solubles (DDGS) using an acid–alkali method. Packaging materials were produced using these AX extracts, each combined with laccase and sorbitol, forming the basis for three different films. These films were then modified by immersing the surface in a lipase–acetate solution. We evaluated their mechanical characteristics, including thickness, tensile properties, tear resistance, and puncture resistance. The thickness and tensile properties of the modified AX films derived from DCB and DDGS showed significant improvements (p < 0.05) compared to the unmodified AX films. In contrast, the modified AX films from WCB showed no significant changes (p > 0.05) in thickness and tensile properties compared to the unmodified WCB AX films. A significant increase in tear resistance (p < 0.05) was observed in all modified AX films after immersion in the lipase–acetate mixture. While puncture resistance was enhanced in the modified AX films, the improvement was not statistically significant (p > 0.05) compared to the unmodified films. The presence of hydroxyl (OH) and carbonyl (CO) groups on the surfaces of AX films from DCB and DDGS, modified by the lipase–acetate solution, suggests excellent biodegradability properties. The modification process positively affected the AX films, rendering them more bendable, flexible, and resistant to deformation when stretched, compared to the unmodified AX films. Full article

(This article belongs to the Special Issue Advances in the Development of Sustainable Food Packaging)

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Review

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29 pages, 11417 KiB

Open AccessReview

Application of Smart Packaging in Fruit and Vegetable Preservation: A Review

by Liuzi Du, Xiaowei Huang, Zhihua Li, Zhou Qin, Ning Zhang, Xiaodong Zhai, Jiyong Shi, Junjun Zhang, Tingting Shen, Roujia Zhang and Yansong Wang

Foods 2025, 14(3), 447; https://doi.org/10.3390/foods14030447 - 29 Jan 2025

Viewed by 654

Abstract

The application of smart packaging technology in fruit and vegetable preservation has shown significant potential with the ongoing advancement of science and technology. Smart packaging leverages advanced sensors, smart materials, and Internet of Things (IoT) technologies to monitor and regulate the storage environment of fruits and vegetables in real time. This approach effectively extends shelf life, enhances food safety, and reduces food waste. The principle behind smart packaging involves real-time monitoring of environmental factors, such as temperature, humidity, and gas concentrations, with precise adjustments based on data analysis to ensure optimal storage conditions for fruits and vegetables. Smart packaging technologies encompass various functions, including antibacterial action, humidity regulation, and gas control. These functions enable the packaging to automatically adjust its internal environment according to the specific requirements of different fruits and vegetables, thereby slowing the growth of bacteria and mold, prolonging freshness, and retaining nutritional content. Despite its advantages, the widespread adoption of smart packaging technology faces several challenges, including high costs, limited material diversity and reliability, lack of standardization, and consumer acceptance. However, as technology matures, costs decrease, and degradable smart packaging materials are developed, smart packaging is expected to play a more prominent role in fruit and vegetable preservation. Future developments are likely to focus on material innovation, deeper integration of IoT and big data, and the promotion of environmentally sustainable packaging solutions, all of which will drive the fruit and vegetable preservation industry toward greater efficiency, intelligence, and sustainability. Full article

(This article belongs to the Special Issue Advances in the Development of Sustainable Food Packaging)

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33 pages, 857 KiB

Open AccessReview

Towards Reducing Food Wastage: Analysis of Degradation Products Formed during Meat Spoilage under Different Conditions

by Elisa Uhlig, Matthias Bucher, Mara Strenger, Svenja Kloß and Markus Schmid

Foods 2024, 13(17), 2751; https://doi.org/10.3390/foods13172751 - 29 Aug 2024

Viewed by 1551

Abstract

Foodstuffs, particularly perishable ones such as meat, are frequently discarded once the best-before date has been reached, despite the possibility of their continued suitability for human consumption. The implementation of intelligent packaging has the potential to contribute to a reduction in food wastage by enabling the monitoring of meat freshness during storage time independently of the best-before date. The process of meat spoilage is associated with the formation of specific degradation products, some of which can be potentially utilized as spoilage indicators in intelligent packaging. The aim of the review is to identify degradation products whose concentration correlates with meat shelf life and to evaluate their potential use as spoilage indicators in intelligent packaging. To this end, a comprehensive literature research was conducted to identify the factors influencing meat spoilage and the eight key degradation products (carboxylic acids, biogenic amines, total volatile basic nitrogen, aldehydes, alcohols, ketones, sulfur compounds, and esters) associated with this process. These degradation products were analyzed for their correlation with meat shelf life at different temperatures, atmospheres, and meat types and for their applicability in intelligent packaging. The review provides an overview of these degradation products, comparing their potential to indicate spoilage across different meat types and storage conditions. The findings suggest that while no single degradation product universally indicates spoilage across all meat types and conditions, compounds like carboxylic acids, biogenic amines, and volatile basic nitrogen warrant further investigation. The review elucidates the intricacies inherent in identifying a singular spoilage indicator but underscores the potential of combining specific degradation products to expand the scope of applications in intelligent packaging. Further research (e.g., storage tests in which the concentrations of these substances are specifically examined or research on which indicator substance responds to these degradation products) is recommended to explore these combinations with a view to broadening their applicability. Full article

(This article belongs to the Special Issue Advances in the Development of Sustainable Food Packaging)

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