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Polymers
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Smart Polymeric Films and Coatings for Food Packaging Applications II
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Smart Polymeric Films and Coatings for Food Packaging Applications II

A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Polymer Membranes and Films".

Deadline for manuscript submissions: closed (31 May 2023) | Viewed by 28904

Special Issue Editors

Dr. Sneh Punia Bangar

E-Mail Website
Guest Editor
Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634 USA
Interests: starch; modification; starch films; functional foods; cereals
Special Issues, Collections and Topics in MDPI journals
Dr. Yuthana Phimolsiripol

E-Mail Website1 Website2
Guest Editor
Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
Interests: cereal and starch technology; biopolymers; novel processing
Special Issues, Collections and Topics in MDPI journals
Dr. Monica Trif

E-Mail Website
Guest Editor
Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, 28816 Stuhr, Germany
Interests: coating; encapsulation; films; polymers; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Active and intelligent films and coatings are designed to extend the shelf life of a packaged food product or to maintain or improve its condition. Smart packaging can monitor the condition of packaged food or the environment surrounding the food, make it possible for the degree of freshness of foodstuff to be recognized on the packaging, or enable a longer shelf life for the foodstuff. Most food from the supermarket is packaged, as the food lasts longer; thus, less is thrown away. However, the packaging effort often goes far beyond this goal, and more research, control, and transparency regarding the polymers used and their safety and new functionalities would be desirable. Elements such as absorbers are often found in packaging, or food is packaged in a protective atmosphere.

The present Special Issue aims to present recent advancements in this field through research and review papers.

It is our pleasure to invite you to submit a manuscript to this Special Issue and contribute to the current knowledge in the field, providing the food industry with new insights into the development of novel polymeric films and coatings based on novel bio-based materials (sustainable and green) and their innovative functionalized applications.

Dr. Sneh Bangar
Dr. Yuthana Phimolsiripol
Dr. Monica Trif
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. Polymers 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 2700 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

  • biopolymers
  • reinforcers
  • bioactive agents
  • antimicrobial agent
  • food packaging
  • food safety

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Published Papers (4 papers)

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Research

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16 pages, 4999 KiB  
Article
Maltol-Incorporated Acetylated Cassava Starch Films for Shelf-Life-Extension Packaging of Bakery Products
by Khwanchat Promhuad, Nattinee Bumbudsanpharoke, Kiattichai Wadaugsorn, Uruchaya Sonchaeng and Nathdanai Harnkarnsujarit
Polymers 2022, 14(24), 5342; https://doi.org/10.3390/polym14245342 - 7 Dec 2022
Cited by 13 | Viewed by 2403
Abstract
Maltol is widely used as a flavor enhancer in baked goods and has an antimicrobial function. Maltol can also be incorporated into biopolymer films to produce active biodegradable packaging for bakery products. This research investigated the incorporation of 1–10% maltol into acetylated cassava [...] Read more.
Maltol is widely used as a flavor enhancer in baked goods and has an antimicrobial function. Maltol can also be incorporated into biopolymer films to produce active biodegradable packaging for bakery products. This research investigated the incorporation of 1–10% maltol into acetylated cassava starch films as functional packaging for shelf-life extension of butter cake. Films were determined for morphology, chemical interaction and packaging properties. Infrared absorption indicated H-bonding between starch and maltol, while plasticization effects decreased mechanical relaxation temperature. Microstructures showed enhanced smoothness at up to 3% maltol, while maltol crystallization occurred at higher concentrations, giving non-homogeneous matrices. Tensile strength and elongation at break reduced by 37% and 34%, respectively, with the addition of maltol up to 10%. Maltol concentration modified the hydrophilicity and molecular mobility of the matrices, impacting water vapor and oxygen permeability. Films incorporated with maltol were used as packaging for preservative-free butter cake and delayed visible mold growth at room temperature. Starch films with maltol at 1–5% delayed fungal growth by up to 2.7–times, while films containing 10% maltol inhibited mold growth by 6–times (up to 19 days of storage). Incorporating maltol into starch films produced bioactive materials, extending shelf-life while maintaining the aroma of bakery products. Full article
(This article belongs to the Special Issue Smart Polymeric Films and Coatings for Food Packaging Applications II)
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15 pages, 3880 KiB  
Article
Polyesters Incorporating Gallic Acid as Oxygen Scavenger in Biodegradable Packaging
by Uruchaya Sonchaeng, Juthathip Promsorn, Nattinee Bumbudsanpharoke, Vanee Chonhenchob, Shyam S. Sablani and Nathdanai Harnkarnsujarit
Polymers 2022, 14(23), 5296; https://doi.org/10.3390/polym14235296 - 4 Dec 2022
Cited by 8 | Viewed by 2753
Abstract
Biodegradable polyesters polybutylene succinate (PBS) and polybutylene adipate-co-terephthalate (PBAT) were blended with gallic acid (GA) via cast extrusion to produce oxygen scavenging polymers. The effects of polyesters and GA contents (5 to 15%) on polymer/package properties were investigated. Increasing GA formed non-homogeneous microstructures [...] Read more.
Biodegradable polyesters polybutylene succinate (PBS) and polybutylene adipate-co-terephthalate (PBAT) were blended with gallic acid (GA) via cast extrusion to produce oxygen scavenging polymers. The effects of polyesters and GA contents (5 to 15%) on polymer/package properties were investigated. Increasing GA formed non-homogeneous microstructures and surface roughness due to immiscibility. GA had favorable interaction with PBAT than PBS, giving more homogeneous microstructures, reduced mechanical relaxation temperature, and modified X-ray diffraction and crystalline morphology of PBAT polymers. Non-homogenous dispersion of GA reduced mechanical properties and increased water vapor and oxygen permeability by two and seven folds, respectively. Increasing amounts of GA and higher humidity enhanced oxygen absorption capacity, which also depended on the dispersion characteristics of GA in the matrices. PBAT gave higher oxygen absorption than PBS due to better dispersion and higher reactive surface area. GA blended with PBAT and PBS increased oxygen scavenging activity as sustainable active food packaging using functional biodegradable polymers. Full article
(This article belongs to the Special Issue Smart Polymeric Films and Coatings for Food Packaging Applications II)
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Review

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21 pages, 2393 KiB  
Review
Recent Advances in Natural Fibre-Based Materials for Food Packaging Applications
by Harikrishnan Pulikkalparambil, Sandhya Alice Varghese, Vanee Chonhenchob, Tarinee Nampitch, Lerpong Jarupan and Nathdanai Harnkarnsujarit
Polymers 2023, 15(6), 1393; https://doi.org/10.3390/polym15061393 - 10 Mar 2023
Cited by 17 | Viewed by 9821
Abstract
Packaging is one of the major domains in the food processing industry that reduces waste and enhances product shelf life. Recently, research and development have focused on bioplastics and bioresources to combat environmental issues caused by the alarming growth of single-use plastic waste [...] Read more.
Packaging is one of the major domains in the food processing industry that reduces waste and enhances product shelf life. Recently, research and development have focused on bioplastics and bioresources to combat environmental issues caused by the alarming growth of single-use plastic waste food packaging. The demand for natural fibres has recently increased because of their low cost, biodegradability and eco-friendliness. This article reviewed recent developments in natural fibre-based food packaging materials. The first part discusses the introduction of natural fibres in food packaging, with a focus on fibre source, composition and selection parameters, while the second part investigates the physical and chemical ways to modify natural fibres. Several plant-derived fibre materials have been utilised in food packaging as reinforcements, fillers and packaging matrices. Recent investigations developed and modified natural fibre (physical and chemical treatments) into packaging using casting, melt mixing, hot pressing, compression moulding, injection moulding, etc. These techniques majorly improved the strength of bio-based packaging for commercialisation. This review also identified the main research bottlenecks and future study areas were suggested. Full article
(This article belongs to the Special Issue Smart Polymeric Films and Coatings for Food Packaging Applications II)
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25 pages, 2043 KiB  
Review
Renovation of Agro-Waste for Sustainable Food Packaging: A Review
by Sandhya Alice Varghese, Harikrishnan Pulikkalparambil, Khwanchat Promhuad, Atcharawan Srisa, Yeyen Laorenza, Lerpong Jarupan, Tarinee Nampitch, Vanee Chonhenchob and Nathdanai Harnkarnsujarit
Polymers 2023, 15(3), 648; https://doi.org/10.3390/polym15030648 - 27 Jan 2023
Cited by 41 | Viewed by 13366
Abstract
Waste management in the agricultural sector has become a major concern. Increased food production to satisfy the surge in population has resulted in the generation of large volumes of solid waste. Agro-waste is a rich source of biocompounds with high potential as a [...] Read more.
Waste management in the agricultural sector has become a major concern. Increased food production to satisfy the surge in population has resulted in the generation of large volumes of solid waste. Agro-waste is a rich source of biocompounds with high potential as a raw material for food packaging. Utilization of agro-waste supports the goal of sustainable development in a circular economy. This paper reviews recent trends and the development of agro-wastes from plant and animal sources into eco-friendly food packaging systems. Different plant and animal sources and their potential development into packaging are discussed, including crop residues, process residues, vegetable and fruit wastes, and animal-derived wastes. A comprehensive analysis of the properties and production methods of these packages is presented. Future aspects of agro-waste packaging systems and the inherent production problems are addressed. Full article
(This article belongs to the Special Issue Smart Polymeric Films and Coatings for Food Packaging Applications II)
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