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Polymeric Blend Films Used in Food Packaging

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A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Biobased and Biodegradable Polymers".

Deadline for manuscript submissions: closed (25 August 2022) | Viewed by 43679

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Prof. Dr. Dariusz Kowalczyk

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Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Interests: edible films and coatings; active packaging; food shelf-life; antioxidant activity
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Special Issue Information

Dear Colleagues,

The properties of modern packaging have to satisfy both regulations and consumer demands, while minimizing impact on the environment. As traditional plastic food packaging materials have drawbacks in terms of their global rubbish issues and the consumption of non-renewable resources, the need for alternative packaging materials and formats is now required more than ever.

So far, many packaging materials that can be reused, recycled, or composted have been invented. One of the promising manufacturing strategies for eco-friendly food packaging materials is the exploitation of the network properties of utilized and under-utilized food carbohydrates and proteins.

This Special Issue on “Polymeric Blend Film Used in Food Packaging” is focused on the recent progress in the development of polymeric blend film food packaging, including but not limited to innovative biodegradable polymers, multifunctional composites, encapsulation systems, dissolvable pre-portioned food packets, and controlled-release systems. We invite you to submit research articles or reviews on the latest research work in this sector that emphasize and highlight applications in the food packaging sector.

Prof. Dr. Dariusz Kowalczyk
Guest Editor

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Keywords

biobased polymers
biodegradable polymers
bioplastics
sustainable materials
encapsulation systems
food active packaging
bio-nanocomposites
edible films and coatings

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Published Papers (10 papers)

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Research

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16 pages, 12630 KiB

Open AccessArticle

Electrospinning of Microstructures Incorporated with Vitamin B9 for Food Application: Characteristics and Bioactivities

by Sílvia Castro Coelho, Fernando Rocha and Berta Nogueiro Estevinho

Polymers 2022, 14(20), 4337; https://doi.org/10.3390/polym14204337 - 15 Oct 2022

Cited by 6 | Viewed by 2162

Abstract

The food industry has been expanding, and new vectors to entrap vitamins have been constantly investigated, aiming at versatile systems with good physico-chemical characteristics, low-cost production, high stability and the efficient release of active ingredients. The vitamin B9 (folic acid or folate) is essential for the healthy functioning of a variety of physiological processes in humans and is beneficial in preventing a range of disorders. In this study, two approaches were developed to encapsulate vitamin B9. Zein and the combination of modified starch with two plasticizers were the selected encapsulating agents to produce microstructures via the electrospinning technique. The objective was to improve the stability and the B9 antioxidant capacity in the final formulations. The work strategy was to avoid limitations such as low bioavailability, stability and thermosensitivity. The microstructures were fabricated and the morphology and shape were assessed by scanning electron microscopy. The B9 release profiles of modified starch and zein microstructures were analyzed in simulated gastric fluid at 37 °C, and in deionized water and ethanol at room temperature. The B9 encapsulation efficiency and the stability of the systems were also studied. The ABTS assay was assessed and the antioxidant activity of the produced microstructures was evaluated. The physico-chemical characterization of loaded B9 in the microstructures was achieved. High encapsulation efficiency values were achieved for the 1% B9 loaded in 12% w/w modified starch film; 5% B9 vitamin encapsulated by the 15% w/w modified starch with 4% w/w tween 80; and 4% w/w glycerol film with heterogeneous microstructures, 5% w/w zein compact film and 10% w/w zein film. In conclusion, the combinations of 7 wt.% of modified starch with 4 wt.% tween 80 and 4 wt.% glycerol; 15 wt.% of modified starch with 4 wt.% tween 80 and 4 wt.% glycerol; and 12 wt.% modified starch and 5 wt.% zein can be used as delivery structures in order to enhance the vitamin B9 antioxidant activity in the food and nutraceutical fields. Full article

(This article belongs to the Special Issue Polymeric Blend Films Used in Food Packaging)

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18 pages, 31562 KiB

Open AccessArticle

Double-Layered Films Based on Furcellaran, Chitosan, and Gelatin Hydrolysates Enriched with AgNPs in Yerba Mate Extract, Montmorillonite, and Curcumin with Rosemary Essential Oil

by Ewelina Jamróz, Magdalena Janik, Luís Marangoni, Jr., Roniérik Pioli Vieira, Joanna Tkaczewska, Agnieszka Kawecka, Michał Szuwarzyński, Tomasz Mazur, Joanna Maria Jasińska, Paweł Krzyściak and Lesław Juszczak

Polymers 2022, 14(20), 4283; https://doi.org/10.3390/polym14204283 - 12 Oct 2022

Cited by 15 | Viewed by 2954

Abstract

Double-layered active films based on furcellaran (1st layer—FUR), chitosan, and gelatin hydrolysates (2nd layer—CHIT+HGEL) were successfully prepared. Bioactive ingredients were added to the 1st film layer: AgNPs, which were synthesized in situ with yerba mate extract; montmorillonite clay (MMT); and different loads of ethanolic curcumin (CUR) extract enriched with rosemary essential oil (REO). SEM images confirmed the presence of AgNPs with a size distribution of 94.96 ± 3.33 nm throughout the films, and AFM and SEM photos indicated that the higher substance concentrations had rougher and more porous film microstructures. However, the water vapor transmission rate was reduced only at the lowest load of this ingredient. Despite the tensile strength of the films having decreased, the incorporation of the compounds showed a tendency towards reducing the modulus of elasticity, resulting in a lower stiffness of the composites. The addition of CUR and AgNPs improved the UV light barrier properties of the materials. The presented films showed quick reactions to changes in the pH value (from orange to red along with an increase in pH from 2 to 10), which indicates their potential use as indicators for monitoring the freshness of food products. Composite No. 2 showed the highest antimicrobial potential, while none of the presented films showed an antifungal effect. Finally, the antioxidant activities of the films increased dramatically at higher AgNP and CUR loads, suggesting an outstanding potential for active food packaging applications. Full article

(This article belongs to the Special Issue Polymeric Blend Films Used in Food Packaging)

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13 pages, 1865 KiB

Open AccessArticle

Functional Properties and Storage Stability of Astaxanthin-Loaded Polysaccharide/Gelatin Blend Films—A Comparative Study

by Katarzyna Łupina, Dariusz Kowalczyk and Waldemar Kazimierczak

Polymers 2022, 14(19), 4001; https://doi.org/10.3390/polym14194001 - 24 Sep 2022

Viewed by 1819

Abstract

Edible films were obtained from the aqueous binary 75/25 blends of polysaccharides (carboxymethyl cellulose (CMC), gum Arabic (GAR), octenyl succinic anhydride starch (OSA), and water-soluble soy polysaccharides (WSSP)) and gelatin (GEL) supplemented with increasing concentrations (0, 0.25, 0.5, and 1% w/w) of water-soluble AstaSana (AST) astaxanthin. The AST-loaded films were red and exhibited a grainy microstructure and reduced transparency. The CMC- and WSSP-based films were the best UV-C blockers. After the incorporation of 1% AST, the antiradical activity of the films increased by 1.5 times (~25 percentage points) compared to the controls. The tensile strength (TS) of the CMC-containing films was much higher than those of the other films (36.88–43.04 vs. 2.69–15.62 MPa). AST decreased the TS of the CMC/GEL film (by ~11–14%) but improved the mechanical cohesiveness of the GAR/GEL film (by ~50%). The storage test (at 25 °C and 60 °C, no light access) revealed that the CMC- and GAR-based films exhibited the lowest colour change. Furthermore, at the elevated temperature, the films with higher AST concentration exhibited a better ability to maintain their colour. The WSSP/GEL films were the most prone to darkening and yellowing, possibly due to the Maillard reaction. Moreover, these films had the weakest antiradical activity. Full article

(This article belongs to the Special Issue Polymeric Blend Films Used in Food Packaging)

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11 pages, 2195 KiB

Open AccessArticle

Characterization of Sodium Alginate—Locust Bean Gum Films Reinforced with Daphnetin Emulsions for the Development of Active Packaging

by Hao Cheng, Jie Cao, Wenru Liu, Jun Mei and Jing Xie

Polymers 2022, 14(4), 731; https://doi.org/10.3390/polym14040731 - 14 Feb 2022

Cited by 11 | Viewed by 2611

Abstract

In this study, we characterized an active film made of sodium alginate (SA)—locust bean gum (LBG) containing daphnetin-based film. Physicochemical characteristics, as well as antioxidant and antibacterial properties, were investigated. The results showed that the addition of a low concentration of daphnetin increased the flexibility of SA–LBG cling film, leading to an improvement in elongation at break and tensile strength. As the daphnetin content increased, solubility, brightness and transparency of the cling film decreased, and the moisture permeability increased. The antioxidant capacity and antibacterial activity of films with daphnetin were improved compared to those of the basal film. In addition, the cling film formed by adsorption had higher bacterial (Shewanella putrefaciens and Pseudomonas fluorescens) inhibition and antioxidant activity rates than direct film formation. The results indicate that the combination of daphnetin in SA–LBG film provides an active film with antioxidant and antibacterial properties, with potential for the development of food-grade packaging material. Full article

(This article belongs to the Special Issue Polymeric Blend Films Used in Food Packaging)

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16 pages, 4077 KiB

Open AccessArticle

Development and Characterization of Bioactive Polypropylene Films for Food Packaging Applications

by Adrian Krzysztof Antosik, Urszula Kowalska, Magdalena Stobińska, Paulina Dzięcioł, Magdalena Pieczykolan, Katarzyna Kozłowska and Artur Bartkowiak

Polymers 2021, 13(20), 3478; https://doi.org/10.3390/polym13203478 - 11 Oct 2021

Cited by 12 | Viewed by 3162

Abstract

Bioactive polypropylene (PP) films with active agents) presence for food packaging application have been prepared and characterized. The novel modified PP films were obtained via PP/additives systems regranulation and cast extrusion. The influence of two types of plasticizers (natural agents as well as commercial synthetic product) and bioactive additives on final features, e.g., mechanical properties, was evaluated. Moreover, the biocidal activity of the films was determined. Due to their functional properties, they are developed as additives to packaging plastic materials such as polyolefins. The study results presented in our work may indirectly contribute to environmental protection by reducing food waste. The aim of the work was to obtain innovative, functional packaging materials with an ability to prolong the shelf life of food products. The best antimicrobial properties were observed for the sample based on 5 wt.% oregano oil (OO) and 5 wt.% cedar oil (OC) in PP matrix. A microbial test revealed that the system causes total reduction in the following microorganisms: B. subtilis, E. coli, S. aureus, P. putida, C. albicans, A. alternata, F. oxysporum. Full article

(This article belongs to the Special Issue Polymeric Blend Films Used in Food Packaging)

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20 pages, 1945 KiB

Open AccessArticle

Green Banana (Musa acuminata AAA) Wastes to Develop an Edible Film for Food Applications

by Diego Salazar, Mirari Arancibia, Santiago Casado, Andrés Viteri, María Elvira López-Caballero and María Pilar Montero

Polymers 2021, 13(18), 3183; https://doi.org/10.3390/polym13183183 - 19 Sep 2021

Cited by 10 | Viewed by 6834

Abstract

In this study, edible packaging based on discarded green banana (Musa acuminata AAA) flour (whole banana and banana peel flours) was developed for food applications. Films were characterized in terms of film-forming ability, mechanical, barrier, thermal, microbiological, and sensory properties. The film forming solutions were studied for rheological properties. Two formulations were selected based on their film-forming ability: whole banana flour (2.5%), peel flour (1.5%) and glycerol (1.0 %, F-1.0 G or 1.5%, F-1.5 G). Adding 1.5% plasticizer, due to the hygroscopic effect, favored the water retention of the films, increasing the density, which also resulted in a decrease in lightness and transparency. Water activity shows no difference between the two formulations, which were water resistant for at least 25 h. DSC results showed a similar melting temperature (Tm) for both films, around 122 °C. Both films solutions showed a viscoelastic behavior in the frequency spectrum, being the elastic modulus greater in F-1.0 G film than F-1.5 G film at low frequency. F-1.0 G film was less firm, deformable and elastic, with a less compact structure and a rougher surface as confirmed by AFM, favoring a higher water vapor permeability with respect to F.1.5 G film. Microorganisms such as Enterobacteria and Staphylococcus aureus were not found in the films after a period of storage (1 year under ambient conditions). The F-1.0 G film with added spices (cumin, oregano, garlic, onion, pepper, and nutmeg) was tested for some food applications: as a snack (with or without heat treatment) and as a wrap for grilled chicken. The performance of the seasoned film during chilled storage of chicken breast was also studied. Sensory evaluation showed good overall acceptability of all applications. In addition, the chicken breast wrapped with the seasoned film registered lower counts (1-log cycle) than the control (covered with a polystyrene bag) and the film without spices. Green banana flour is a promising material to develop edible films for food applications. Full article

(This article belongs to the Special Issue Polymeric Blend Films Used in Food Packaging)

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18 pages, 19668 KiB

Open AccessArticle

Development and Characterization of Bioactive Poly(butylene-succinate) Films Modified with Quercetin for Food Packaging Applications

by Łukasz Łopusiewicz, Magdalena Zdanowicz, Szymon Macieja, Krzysztof Kowalczyk and Artur Bartkowiak

Polymers 2021, 13(11), 1798; https://doi.org/10.3390/polym13111798 - 29 May 2021

Cited by 44 | Viewed by 4981

Abstract

The preparation of biodegradable active packaging materials is still a major challenge. Here, we report the fabrication and characterization of poly(butylene succinate)-based (PBS) films enriched with a natural polyphenolic antioxidant—quercetin. The PBS-based films with various quercetin content (0.05; 0.10; 0.25 and 0.50 pph on PBS) were prepared via a solvent casting method. Physical (optical, mechanical, thermal, moisture and water sorption, water vapor and UV–vis barrier) and biofunctional (antioxidant and antibacterial against Escherichia coli and Staphylococcus aureus) film properties were tested. The migration of quercetin into model food liquid systems was determined. As a result of quercetin addition, significant changes in color, opacity and UV-blocking effect were observed. The presence of the active substance did not significantly affect the thermal properties of the PBS matrix. However, the mechanical properties of the films were slightly decreased. The films exhibited excellent free radicals (DPPH, ABTS, O₂⁻) scavenging and some bactericidal activities. PBS-quercetin films with superior functional properties have many possibilities for active food packaging applications. Full article

(This article belongs to the Special Issue Polymeric Blend Films Used in Food Packaging)

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18 pages, 5560 KiB

Open AccessArticle

Chitosan/Gelatin/Silver Nanoparticles Composites Films for Biodegradable Food Packaging Applications

by Sreelekha Ediyilyam, Bini George, Sarojini Sharath Shankar, Thomas Thuruthiyil Dennis, Stanisław Wacławek, Miroslav Černík and Vinod V. T. Padil

Polymers 2021, 13(11), 1680; https://doi.org/10.3390/polym13111680 - 21 May 2021

Cited by 110 | Viewed by 8920

Abstract

The food packaging industry explores economically viable, environmentally benign, and non-toxic packaging materials. Biopolymers, including chitosan (CH) and gelatin (GE), are considered a leading replacement for plastic packaging materials, with preferred packaging functionality and biodegradability. CH, GE, and different proportions of silver nanoparticles (AgNPs) are used to prepare novel packaging materials using a simple solution casting method. The functional and morphological characterization of the prepared films was carried out by using Fourier transform infrared spectroscopy (FTIR), UV–Visible spectroscopy, and scanning electron microscopy (SEM). The mechanical strength, solubility, water vapor transmission rate, swelling behavior, moisture retention capability, and biodegradability of composite films were evaluated. The addition of AgNPs to the polymer blend matrix improves the physicochemical and biological functioning of the matrix. Due to the cross-linking motion of AgNPs, it is found that the swelling degree, moisture retention capability, and water vapor transmission rate slightly decrease. The tensile strength of pure CH–GE films was 24.4 ± 0.03, and it increased to 25.8 ± 0.05 MPa upon the addition of 0.0075% of AgNPs. The real-time application of the films was tested by evaluating the shelf-life existence of carrot pieces covered with the composite films. The composite film containing AgNPs becomes effective in lowering bacterial contamination while comparing the plastic polyethylene films. In principle, the synthesized composite films possessed all the ideal characteristics of packaging material and were considered biodegradable and biocompatible food packaging material and an alternate option for petroleum-based plastics. Full article

(This article belongs to the Special Issue Polymeric Blend Films Used in Food Packaging)

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18 pages, 4796 KiB

Open AccessArticle

Gum Arabic/Gelatin and Water-Soluble Soy Polysaccharides/Gelatin Blend Films as Carriers of Astaxanthin—A Comparative Study of the Kinetics of Release and Antioxidant Properties

by Katarzyna Łupina, Dariusz Kowalczyk and Waldemar Kazimierczak

Polymers 2021, 13(7), 1062; https://doi.org/10.3390/polym13071062 - 28 Mar 2021

Cited by 22 | Viewed by 3657

Abstract

Polymer blending and incorporation of active substances offer a possibility of generation of novel packaging materials with interesting features. Astaxanthin is one of the most powerful antioxidants. Hence, in this study, water-soluble AstaSana astaxanthin (AST) was incorporated into 75/25 gum arabic/gelatin (GAR75/GEL25) and water-soluble soy polysaccharides/gelatin (WSSP75/GEL25) blend films in different concentrations (0, 0.25%, 0.5%, 1%). Microscope images showed good compatibility between the polysaccharides and GEL. Basing on time required for 50% release, the WSSP-based film exhibited an approximately four-fold slower release rate (t_50% = 65.16–142.80 min) than the GAR-based film (t_50% = 14.64–34.02 min). This result was mainly ascribed to the slower dissolution of the WSSP-based carrier. The faster release rate of the GAR-based films resulted in stronger antioxidant activity (quarter-scavenging time (t_25%ABTS) = 0.22–7.51 min) in comparison to the WSSP-based films (t_25%ABTS = 0.91–12.94 min). The increase in the AST concentration was accompanied by gradually reduced solubility and the release rate. It is possible that the increasing number of starch granules (from the AST formulation) acted as a dissolution blocking agent. In general, the WSSP75/GEL25 film displayed the most linear (the Zero-order similar) release profile. So, this carrier has potential for release of AST at a quasi-constant speed. Full article

(This article belongs to the Special Issue Polymeric Blend Films Used in Food Packaging)

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40 pages, 4503 KiB

Open AccessReview

The Green Era of Food Packaging: General Considerations and New Trends

by Enrico Maurizzi, Francesco Bigi, Andrea Quartieri, Riccardo De Leo, Luisa Antonella Volpelli and Andrea Pulvirenti

Polymers 2022, 14(20), 4257; https://doi.org/10.3390/polym14204257 - 11 Oct 2022

Cited by 20 | Viewed by 4856

Abstract

Recently, academic research and industries have gained awareness about the economic, environmental, and social impacts of conventional plastic packaging and its disposal. This consciousness has oriented efforts towards more sustainable materials such as biopolymers, paving the way for the “green era” of food packaging. This review provides a schematic overview about polymers and blends of them, which are emerging as promising alternatives to conventional plastics. Focus was dedicated to biopolymers from renewable sources and their applications to produce sustainable, active packaging with antimicrobial and antioxidant properties. In particular, the incorporation of plant extracts, food-waste derivatives, and nano-sized materials to produce bio-based active packaging with enhanced technical performances was investigated. According to recent studies, bio-based active packaging enriched with natural-based compounds has the potential to replace petroleum-derived materials. Based on molecular composition, the natural compounds can diversely interact with the native structure of the packaging materials, modulating their barriers, optical and mechanical performances, and conferring them antioxidant and antimicrobial properties. Overall, the recent academic findings could lead to a breakthrough in the field of food packaging, opening the gates to a new generation of packaging solutions which will be sustainable, customised, and green. Full article

(This article belongs to the Special Issue Polymeric Blend Films Used in Food Packaging)

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