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

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 October 2022) | Viewed by 36875

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 a packaged food or the environment surrounding the food, make it possible for the degree of freshness of a 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, and 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. Increasingly, for example, elements such as absorbers are 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 Punia 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 (9 papers)

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Editorial

Jump to: Research, Review

3 pages, 193 KiB  
Editorial
Special Issue “Smart Polymeric Films and Coatings for Food Packaging Applications”
by Sneh Punia Bangar, Yuthana Phimolsiripol and Monica Trif
Polymers 2023, 15(23), 4522; https://doi.org/10.3390/polym15234522 - 24 Nov 2023
Cited by 1 | Viewed by 1457
Abstract
Smart polymeric films and coatings represent a significant step forward in packaging technology [...] Full article
(This article belongs to the Special Issue Smart Polymeric Films and Coatings for Food Packaging Applications)

Research

Jump to: Editorial, Review

11 pages, 1024 KiB  
Article
Octenyl Succinic Anhydride Modified Pearl Millet Starches: An Approach for Development of Films/Coatings
by Anil Kumar Siroha, Sneh Punia Bangar, Kawaljit Singh Sandhu, Jose Manuel Lorenzo and Monica Trif
Polymers 2022, 14(12), 2478; https://doi.org/10.3390/polym14122478 - 17 Jun 2022
Cited by 5 | Viewed by 2378
Abstract
Pearl millet starches were modified at pH 8.0 using 3.0% octenyl succinic anhydride (OSA), and their pasting, rheological properties, and in vitro digestibility were analyzed. The degree of substitution (D.C.) of OSA-modified starches varied from 0.010 to 0.025. The amylose content decreased after [...] Read more.
Pearl millet starches were modified at pH 8.0 using 3.0% octenyl succinic anhydride (OSA), and their pasting, rheological properties, and in vitro digestibility were analyzed. The degree of substitution (D.C.) of OSA-modified starches varied from 0.010 to 0.025. The amylose content decreased after modification, while the reverse was observed for swelling power. After OSA modification, the pasting viscosities (peak, trough, setback (cP)) of the modified starches increased compared to their native counterparts. G′ (storage modulus) and G″ (loss modulus) decreased significantly (p < 0.05) compared to their native counterparts during heating. Yield stress (σo), consistency (K), and flow behavior index (n) varied from 9.8 to 87.2 Pa, 30.4 to 91.0 Pa.s., and 0.25 to 0.47, respectively. For starch pastes, steady shear properties showed n < 1, indicating shear-thinning and pseudoplastic behavior. The readily digestible starch (RDS) and slowly digestible starch (SDS) contents decreased, while the resistant starch (R.S.) content increased. After OSA treatment, the solubility power of the starches increased; this property of OSA starches speeds up the biodegradability process for the films, and it helps to maintain a healthy environment. Full article
(This article belongs to the Special Issue Smart Polymeric Films and Coatings for Food Packaging Applications)
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14 pages, 3187 KiB  
Article
Simple, One-Pot Method for Preparing Transparent Ethyl Cellulose Films with Good Mechanical Properties
by Gabrijela Horvat, Klara Žvab, Željko Knez and Zoran Novak
Polymers 2022, 14(12), 2399; https://doi.org/10.3390/polym14122399 - 14 Jun 2022
Cited by 7 | Viewed by 4084
Abstract
In this research, ethyl cellulose films were prepared by a simple, easy, controlled one-pot method using either ethanol or ethyl lactate as solvents, the films being formed at 6 °C. Titanium dioxide nanoparticles were incorporated to improve the oxygen transmission and water vapour [...] Read more.
In this research, ethyl cellulose films were prepared by a simple, easy, controlled one-pot method using either ethanol or ethyl lactate as solvents, the films being formed at 6 °C. Titanium dioxide nanoparticles were incorporated to improve the oxygen transmission and water vapour transmission rates of the obtained films. This method used no plasticizers, and flexible materials with good mechanical properties were obtained. The resulting solvent-free and transparent ethyl cellulose films exhibited good mechanical properties and unique free-shapable properties. The obtained materials had similar properties to those reported in the literature, where plasticizers were incorporated into ethyl cellulose films with an elastic modulus of 528 MPa. Contact angles showed the hydrophobic nature of all the prepared materials, with contact angles between 80 and 108°. Micrographs showed the smooth surfaces of the prepared samples and porous intersections with honeycomb-like structures. The oxygen and water vapor transmission rates were the lowest for the ethyl cellulose films prepared in ethyl lactate, these being 615 cm3·m−2·day−1 and 7.8 gm−2·day−1, respectively, showing that the films have promise for food packaging applications. Full article
(This article belongs to the Special Issue Smart Polymeric Films and Coatings for Food Packaging Applications)
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12 pages, 2443 KiB  
Article
Effects of Differing Monomer Compositions on Properties of P(3HB-co-4HB) Synthesized by Aneurinibacillus sp. H1 for Various Applications
by Aneta Pospisilova, Juraj Vodicka, Monika Trudicova, Zuzana Juglova, Jiri Smilek, Premysl Mencik, Jiri Masilko, Eva Slaninova, Veronika Melcova, Michal Kalina, Stanislav Obruca and Petr Sedlacek
Polymers 2022, 14(10), 2007; https://doi.org/10.3390/polym14102007 - 13 May 2022
Cited by 7 | Viewed by 2575
Abstract
Films prepared from poly(3-hydroxybutyrate-co-4-hydroxybutyrate) copolymers produced by Aneurinibacillus sp. H1 using an automatic film applicator were homogeneous and had a defined thickness, which allowed a detailed study of physicochemical properties. Their properties were compared with those of a poly (3-hydroxybutyrate) homopolymer [...] Read more.
Films prepared from poly(3-hydroxybutyrate-co-4-hydroxybutyrate) copolymers produced by Aneurinibacillus sp. H1 using an automatic film applicator were homogeneous and had a defined thickness, which allowed a detailed study of physicochemical properties. Their properties were compared with those of a poly (3-hydroxybutyrate) homopolymer film prepared by the same procedure, which proved to be significantly more crystalline by DSC and XRD. Structural differences between samples had a major impact on their properties. With increasing 4-hydroxybutyrate content, the ductility and release rate of the model hydrophilic active ingredient increased significantly. Other observed properties, such as the release of the hydrophobic active substance, the contact angle with water and ethylene glycol, or the surface morphology and roughness, were also affected by the composition. The identified properties predetermine these copolymers for wide use in areas such as biomedicine or smart biodegradable packaging for food or cosmetics. The big advantage is the possibility of fine-tuning properties simply by changing the fermentation conditions. Full article
(This article belongs to the Special Issue Smart Polymeric Films and Coatings for Food Packaging Applications)
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13 pages, 15776 KiB  
Article
Modified Poly(Lactic Acid) Epoxy Resin Using Chitosan for Reactive Blending with Epoxidized Natural Rubber: Analysis of Annealing Time
by Thidarat Kanthiya, Krittameth Kiattipornpithak, Nanthicha Thajai, Yuthana Phimolsiripol, Pornchai Rachtanapun, Sarinthip Thanakkasaranee, Noppol Leksawasdi, Nuttapol Tanadchangsaeng, Choncharoen Sawangrat, Pitiwat Wattanachai and Kittisak Jantanasakulwong
Polymers 2022, 14(6), 1085; https://doi.org/10.3390/polym14061085 - 8 Mar 2022
Cited by 10 | Viewed by 3105
Abstract
Poly(lactic acid) was melt-blended with epoxy resin without hardener and chitosan (CTS) to prepare modified PLA (PLAEC). Epoxy resin 5% and CTS 1–20% (wt/wt) were incorporated into PLA during melt mixing. PLAEC was melt-blended with an epoxidized natural rubber (ENR) 80/20 wt. The [...] Read more.
Poly(lactic acid) was melt-blended with epoxy resin without hardener and chitosan (CTS) to prepare modified PLA (PLAEC). Epoxy resin 5% and CTS 1–20% (wt/wt) were incorporated into PLA during melt mixing. PLAEC was melt-blended with an epoxidized natural rubber (ENR) 80/20 wt. The PLAEC CTS 1% blended with ENR (PLAEC1/ENR) showed a high tensile strength (30 MPa) and elongation at break (7%). The annealing process at 80 °C for 0–15 min maintained a tensile strength of approximately 30 MPa. SEM images of the PLAE/ENR blend showed phase inversion from co-continuous to ENR particle dispersion in the PLA matrix with the addition of CTS, whereas the annealing time reduced the hole sizes of the extracted ENR phase due to the shrinkage of PLA by crystallization. Thermal properties were observed by DSC and a Vicat softening test. The annealing process increased the crystallinity and Vicat softening temperature of the PLAEC1/ENR blend. Reactions of −COOH/epoxy groups and epoxy/−NH2 groups occurred during PLAE and PLAEC preparation, respectively. FTIR confirmed the reaction between the −NH2 groups of CTS in PLAEC and the epoxy groups of ENR. This reaction increased the mechanical properties, while the annealing process improved the morphology and thermal properties of the blend. Full article
(This article belongs to the Special Issue Smart Polymeric Films and Coatings for Food Packaging Applications)
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Review

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26 pages, 2281 KiB  
Review
Applications of Hemp Polymers and Extracts in Food, Textile and Packaging: A Review
by Khwanchat Promhuad, Atcharawan Srisa, Horman San, Yeyen Laorenza, Phanwipa Wongphan, Janenutch Sodsai, Kittichai Tansin, Phannaphat Phromphen, Nawarat Chartvivatpornchai, Phurit Ngoenchai and Nathdanai Harnkarnsujarit
Polymers 2022, 14(20), 4274; https://doi.org/10.3390/polym14204274 - 12 Oct 2022
Cited by 30 | Viewed by 6960
Abstract
Hemp (Cannabis sativa Linn) is a high-yielding annual crop farmed for its stalk fiber and oil-producing seeds. This specialized crop is currently experiencing a revival in production. Hemp fiber contains pectin, hemicellulose and lignin with superior strength, while hemp seed oil contains [...] Read more.
Hemp (Cannabis sativa Linn) is a high-yielding annual crop farmed for its stalk fiber and oil-producing seeds. This specialized crop is currently experiencing a revival in production. Hemp fiber contains pectin, hemicellulose and lignin with superior strength, while hemp seed oil contains unsaturated triglycerides with well-established nutritional and physiological properties. Therefore, focus on the utilization of hemp in various industries is increasing globally. This study reviewed recent applications of hemp components, including fiber and extract, in food, textile and packaging applications. Hemp fibers mainly consisting of cellulose derivatives have superior strength to be used as reinforcements in thermoplastic packaging and paper. Combined physical and chemical modifications of hemp fibers improved mechanical and barrier properties of composite materials. Physically and chemically processed hemp extracts have been used in food and non-food applications. Functional foods containing hemp oils deliver nutrients by their unsaturated lipids. High-quality hemp fiber with several fiber modifications has been applied in garments. Innovative applications of hemp components and by-products are increasing, thereby facilitating utilization of green sustainable biomaterials. Full article
(This article belongs to the Special Issue Smart Polymeric Films and Coatings for Food Packaging Applications)
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52 pages, 1285 KiB  
Review
Antibacterial, Antifungal and Antiviral Polymeric Food Packaging in Post-COVID-19 Era
by Atcharawan Srisa, Khwanchat Promhuad, Horman San, Yeyen Laorenza, Phanwipa Wongphan, Kiattichai Wadaugsorn, Janenutch Sodsai, Thitiporn Kaewpetch, Kittichai Tansin and Nathdanai Harnkarnsujarit
Polymers 2022, 14(19), 4042; https://doi.org/10.3390/polym14194042 - 27 Sep 2022
Cited by 23 | Viewed by 4557
Abstract
Consumers are now more concerned about food safety and hygiene following the COVID-19 pandemic. Antimicrobial packaging has attracted increased interest by reducing contamination of food surfaces to deliver quality and safe food while maintaining shelf life. Active packaging materials to reduce contamination or [...] Read more.
Consumers are now more concerned about food safety and hygiene following the COVID-19 pandemic. Antimicrobial packaging has attracted increased interest by reducing contamination of food surfaces to deliver quality and safe food while maintaining shelf life. Active packaging materials to reduce contamination or inhibit viral activity in packaged foods and on packaging surfaces are mostly prepared using solvent casting, but very few materials demonstrate antiviral activity on foods of animal origin, which are important in the human diet. Incorporation of silver nanoparticles, essential oils and natural plant extracts as antimicrobial agents in/on polymeric matrices provides improved antifungal, antibacterial and antiviral properties. This paper reviews recent developments in antifungal, antibacterial and antiviral packaging incorporating natural or synthetic compounds using preparation methods including extrusion, solvent casting and surface modification treatment for surface coating and their applications in several foods (i.e., bakery products, fruits and vegetables, meat and meat products, fish and seafood and milk and dairy foods). Findings showed that antimicrobial material as films, coated films, coating and pouches exhibited efficient antimicrobial activity in vitro but lower activity in real food systems. Antimicrobial activity depends on (i) polar or non-polar food components, (ii) interactions between antimicrobial compounds and the polymer materials and (iii) interactions between environmental conditions and active films (i.e., relative humidity, oxygen and water vapor permeability and temperature) that impact the migration or diffusion of active compounds in foods. Knowledge gained from the plethora of existing studies on antimicrobial polymers can be effectively utilized to develop multifunctional antimicrobial materials that can protect food products and packaging surfaces from SARS-CoV-2 contamination. Full article
(This article belongs to the Special Issue Smart Polymeric Films and Coatings for Food Packaging Applications)
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29 pages, 1513 KiB  
Review
Functional Polymer and Packaging Technology for Bakery Products
by Horman San, Yeyen Laorenza, Ehsan Behzadfar, Uruchaya Sonchaeng, Kiattichai Wadaugsorn, Janenutch Sodsai, Thitiporn Kaewpetch, Khwanchat Promhuad, Atcharawan Srisa, Phanwipa Wongphan and Nathdanai Harnkarnsujarit
Polymers 2022, 14(18), 3793; https://doi.org/10.3390/polym14183793 - 10 Sep 2022
Cited by 19 | Viewed by 5091
Abstract
Polymeric materials including plastic and paper are commonly used as packaging for bakery products. The incorporation of active substances produces functional polymers that can effectively retain the quality and safety of packaged products. Polymeric materials can be used to produce a variety of [...] Read more.
Polymeric materials including plastic and paper are commonly used as packaging for bakery products. The incorporation of active substances produces functional polymers that can effectively retain the quality and safety of packaged products. Polymeric materials can be used to produce a variety of package forms such as film, tray, pouch, rigid container and multilayer film. This review summarizes recent findings and developments of functional polymeric packaging for bakery products. Functional polymerics are mainly produced by the incorporation of non-volatile and volatile active substances that effectively retain the quality of packaged bakery products. Antimicrobial agents (either synthetic or natural substances) have been intensively investigated, whereas advances in coating technology with functional materials either as edible coatings or non-edible coatings have also preserved the quality of packaged bakery products. Recent patents demonstrate novel structural packaging designs combined with active functions to extend the shelf life of bakery products. Other forms of active packaging technology for bakery products include oxygen absorbers and ethanol emitters. The latest research progress of functional polymeric packaging for bakery products, which provides important reference value for reducing the waste and improving the quality of packaged products, is demonstrated. Moreover, the review systematically analyzed the spoilage factors of baked products from physicochemical, chemical and microbiological perspectives. Functional packaging using polymeric materials can be used to preserve the quality of packaged bakery products. Full article
(This article belongs to the Special Issue Smart Polymeric Films and Coatings for Food Packaging Applications)
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26 pages, 3819 KiB  
Review
Polymeric Packaging Applications for Seafood Products: Packaging-Deterioration Relevance, Technology and Trends
by Yeyen Laorenza, Vanee Chonhenchob, Nattinee Bumbudsanpharoke, Weerachet Jittanit, Sudathip Sae-tan, Chitsiri Rachtanapun, Wasaporn Pretescille Chanput, Suvimol Charoensiddhi, Atcharawan Srisa, Khwanchat Promhuad, Phanwipa Wongphan and Nathdanai Harnkarnsujarit
Polymers 2022, 14(18), 3706; https://doi.org/10.3390/polym14183706 - 6 Sep 2022
Cited by 13 | Viewed by 4721
Abstract
Seafood is a highly economical product worldwide. Primary modes of deterioration include autolysis, oxidation of protein and lipids, formation of biogenic amines and melanosis, and microbial deterioration. These post-harvest losses can be properly handled if the appropriate packaging technology has been applied. Therefore, [...] Read more.
Seafood is a highly economical product worldwide. Primary modes of deterioration include autolysis, oxidation of protein and lipids, formation of biogenic amines and melanosis, and microbial deterioration. These post-harvest losses can be properly handled if the appropriate packaging technology has been applied. Therefore, it is necessary for packaging deterioration relevance to be clearly understood. This review demonstrates recent polymeric packaging technology for seafood products. Relationship between packaging and quality deterioration, including microbial growth and chemical and biochemical reactions, are discussed. Recent technology and trends in the development of seafood packaging are demonstrated by recent research articles and patents. Development of functional polymers for active packaging is the largest area for seafood applications. Intelligent packaging, modified atmosphere packaging, thermal insulator cartons, as well as the method of removing a fishy aroma have been widely developed and patented to solve the specific and comprehensive quality issues in seafood products. Many active antioxidant and antimicrobial compounds have been found and successfully incorporated with polymers to preserve the quality and monitor the fish freshness. A thermal insulator has also been developed for seafood packaging to preserve its freshness and avoid deterioration by microbial growth and enzymatic activity. Moreover, the enhanced biodegradable tray is also innovative as a single or bulk fish container for marketing and distribution. Accordingly, this review shows emerging polymeric packaging technology for seafood products and the relevance between packaging and seafood qualities. Full article
(This article belongs to the Special Issue Smart Polymeric Films and Coatings for Food Packaging Applications)
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