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Stabilization of Active Principles in Food Packaging Materials

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Green Chemistry".

Deadline for manuscript submissions: closed (15 May 2022) | Viewed by 37485

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Dr. Mihai Brebu

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Laboratory of Physical Chemistry of Polymers, Petru Poni Institute of Macromolecular Chemistry, Iasi, Romania
Interests: polymer degradation and stability; kinetics and mechanisms of thermal degradation; treatment/valorization of polymer waste; removal of heteroatoms from pyrolysis oils; use of natural compounds (e.g., essential/vegetable oils) to improve the antimicrobial/antioxidant properties of polymeric materials (e.g., food packaging)
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Dr. Elena Stoleru

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Department of Physical Chemistry of Polymers, Petru Poni Institute of Macromolecular Chemistry, 41 A Grigore Ghica Voda Alley, 700487 Iasi, Romania
Interests: surface modification/grafting of polymers; food packaging (bioactive, responsive, biodegradable); stabilization of bioactive compounds; influence of radiation on polymers; polymer biodegradation; composites and nanocomposites; biocompatibility; electrospinning
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Packaging, as an interface between food and the environment, plays a very important role in food safety. Initially, the main role of packaging was to protect food from contamination by physical contact during storage and transportation; today, packaging aims to decrease the risks of foodborne illnesses by combating pathogens, to reduce food spoilage without using chemical preservatives on food, and to maintain food for longer periods or even improve the nutritional and sensorial properties of food. This can be achieved by adding functionalities to food packaging materials through combining materials that offer the required properties for physical support/barrier and active principles (antioxidants, antimicrobials, scavengers, etc.) able to influence the biological processes that occur in food, aiming to retard food spoilage or to improve sensorial properties. Most active compounds are physically (e.g., volatile) or chemically (e.g., prone to oxidation) unstable, and, therefore, stabilization is necessary.

This Special Issue of Molecules is dedicated to original research and review articles that cover the latest findings on i) new active principles developed for preserving or enhancing food quality without altering its sensorial properties; ii) procedures to introduce and stabilize active principles into food-packaging materials (such as bulk incorporation, immobilization, encapsulation, etc.); iii) evaluation of physical, chemical and functional properties of new active materials for food packaging; iv) tests on real food, to determine the effect of active packaging materials on food quality and shelf-life. Studies on the migration of active principles, food safety, and future perspectives are also welcome.

Dr. Mihai Brebu
Dr. Elena Stoleru
Guest Editors

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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

Food packaging
Active principles
Functional materials
Antimicrobial and antioxidant materials
Encapsulation
Immobilization
Incorporation
Physicochemical and microbiological analyses
Controlled release migration tests

Related Special Issue

Stabilization of Active Principles in Food Packaging Materials: Volume II in Molecules

Published Papers (10 papers)

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Research

Jump to: Review

16 pages, 4370 KiB

Open AccessArticle

Characterization of Natural Anthocyanin Indicator Based on Cellulose Bio-Composite Film for Monitoring the Freshness of Chicken Tenderloin

by Athip Boonsiriwit, Pontree Itkor, Chanutwat Sirieawphikul and Youn Suk Lee

Molecules 2022, 27(9), 2752; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27092752 - 25 Apr 2022

Cited by 16 | Viewed by 2297

Abstract

Intelligent packaging with indicators that provide information about the quality of food products can inform the consumer regarding food safety and reduce food waste. A solid material for a pH-responsive indicator was developed from hydroxypropyl methylcellulose (HPMC) composited with microcrystalline cellulose (MCC). MCC at 5%, 10%, 20%, and 30% w/w was introduced into the HPMC matrix and the physical, barrier, thermal, and optical properties of the HPMC/MCC bio-composite (HMB) films were analyzed. At 5, 10, and 20% MCC, improved mechanical, transparency, and barrier properties were observed, where HMB with 20% of MCC (H20MB) showed the best performance. Therefore, H20MB was selected as the biodegradable solid material for fabricating Roselle anthocyanins (RA) pH sensing indicators. The performance of the RA-H20MB indicator was evaluated by monitoring its response to ammonia vapor and tracking freshness status of chicken tenderloin. The RA-H20MB showed a clear color change with respect to ammonia exposure and quality change of chicken tenderloin; the color changed from red to magenta, purple and green, respectively. These results indicated that RA-H20MB can be used as a biodegradable pH sensing indicator to determine food quality and freshness. Full article

(This article belongs to the Special Issue Stabilization of Active Principles in Food Packaging Materials)

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11 pages, 2513 KiB

Open AccessArticle

Bioactive Pectin-Murta (Ugni molinae T.) Seed Extract Films Reinforced with Chitin Fibers

by Gustavo Cabrera-Barjas, Aleksandra Nesic, Gaston Bravo-Arrepol, Saddys Rodríguez-Llamazares, Oscar Valdés, Aparna Banerjee, Johanna Castaño and Cédric Delattre

Molecules 2021, 26(24), 7477; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26247477 - 10 Dec 2021

Cited by 5 | Viewed by 2302

Abstract

This study investigated the biocomposite pectin films enriched with murta (Ugni molinae T.) seed polyphenolic extract and reinforced by chitin nanofiber. The structural, morphological, mechanical, barrier, colorimetric, and antioxidant activity of films were evaluated. The obtained data clearly demonstrated that the addition of murta seed extract and the high load of chitin nanofibers (50%) provided more cohesive and dense morphology of films and improved the mechanical resistance and water vapor barrier in comparison to the control pectin film. The antioxidant activity ranged between 71% and 86%, depending on the film formulation and concentration of chitin nanofibers. The presented results highlight the potential use of chitin nanofibers and murta seed extract in the pectin matrix to be applied in functional food coatings and packaging, as a sustainable solution. Full article

(This article belongs to the Special Issue Stabilization of Active Principles in Food Packaging Materials)

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18 pages, 4923 KiB

Open AccessFeature PaperArticle

Bioactive Electrospun Fibers of Poly(ε-Caprolactone) Incorporating α-Tocopherol for Food Packaging Applications

by Raluca P. Dumitriu, Elena Stoleru, Geoffrey R. Mitchell, Cornelia Vasile and Mihai Brebu

Molecules 2021, 26(18), 5498; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26185498 - 10 Sep 2021

Cited by 13 | Viewed by 2431

Abstract

Antioxidant activity is an important feature for food contact materials such as packaging, aiming to preserve freshness and retard food spoilage. Common bioactive agents are highly susceptible to various forms of degradation; therefore, protection is required to maintain functionality and bioavailability. Poly(ε-caprolactone) (PCL), a biodegradable GRAS labeled polymer, was used in this study for encapsulation of α-tocopherol antioxidant, a major component of vitamin E, in the form of electrospun fibers. Rheological properties of the fiber forming solutions, which determine the electrospinning behavior, were correlated with the properties of electrospun fibers, e.g., morphology and surface properties. Interactions through hydrogen bonds were evidenced between the two components. These have strong effect on structuration of macromolecular chains, especially at low α-tocopherol amounts, decreasing viscosity and elastic modulus. Intra-molecular interactions in PCL strengthen at high α-tocopherol amounts due to decreased solvation, allowing good structural recovery after cease of mechanical stress. Morphologically homogeneous electrospun fibers were obtained, with ~6 μm average diameter. The obtained fibers were highly hydrophobic, with fast release in 95% ethanol as alternative simulant for fatty foods. This induced good in vitro antioxidant activity and significant in vivo reduction of microbial growth on cheese, as determined by respirometry. Therefore, the electrospun fibers from PCL entrapping α-tocopherol as bioactive agent showed potential use in food packaging materials. Full article

(This article belongs to the Special Issue Stabilization of Active Principles in Food Packaging Materials)

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17 pages, 3377 KiB

Open AccessFeature PaperArticle

Towards a Bioactive Food Packaging: Poly(Lactic Acid) Surface Functionalized by Chitosan Coating Embedding Clove and Argan Oils

by Elena Stoleru, Cornelia Vasile, Anamaria Irimia and Mihai Brebu

Molecules 2021, 26(15), 4500; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26154500 - 26 Jul 2021

Cited by 33 | Viewed by 3254

Abstract

Here we introduce a new method aiming the immobilization of bioactive principles onto polymeric substrates, combining a surface activation and emulsion entrapment approach. Natural products with antimicrobial/antioxidant properties (essential oil from Syzygium aromaticum—clove and vegetal oil from Argania spinosa L—argan) were stabilized in emulsions with chitosan, a natural biodegradable polymer that has antimicrobial activity. The emulsions were laid on poly(lactic acid) (PLA), a synthetic biodegradable plastic from renewable resources, which was previously activated by plasma treatment. Bioactive materials were obtained, with low permeability for oxygen, high radical scavenging activity and strong inhibition of growth for Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli bacteria. Clove oil was better dispersed in a more stable emulsion (no separation after six months) compared with argan oil. This leads to a compact and finely structured coating, with better overall properties. While both clove and argan oils are highly hydrophobic, the coatings showed increased hydrophilicity, especially for argan, due to preferential interactions with different functional groups in chitosan. The PLA films coated with oil-loaded chitosan showed promising results in retarding the food spoilage of meat, and especially cheese. Argan, and in particular, clove oil offered good UV protection, suitable for sterilization purposes. Therefore, using the emulsion stabilization of bioactive principles and immobilization onto plasma activated polymeric surfaces we obtained a bioactive material that combines the physical properties and the biodegradability of PLA with the antibacterial activity of chitosan and the antioxidant function of vegetal oils. This prevents microbial growth and food oxidation and could open new perspectives in the field of food packaging materials. Full article

(This article belongs to the Special Issue Stabilization of Active Principles in Food Packaging Materials)

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28 pages, 5898 KiB

Open AccessArticle

Incorporation of Metal-Based Nanoadditives into the PLA Matrix: Effect of Surface Properties on Antibacterial Activity and Mechanical Performance of PLA Nanoadditive Films

by Klementina Pušnik Črešnar, Alexandra Aulova, Dimitrios N. Bikiaris, Dimitra Lambropoulou, Katja Kuzmič and Lidija Fras Zemljič

Molecules 2021, 26(14), 4161; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26144161 - 08 Jul 2021

Cited by 29 | Viewed by 2898

Abstract

In this work, the modification process of poly(lactic acid) (PLA) with metal-based nanoparticle (NPs) additives (Ag, ZnO, TiO₂) at different loading (0.5, 1.0, and 2.5 wt%) and by melt-mix extrusion method followed by film formation as one of the advantageous techniques for industrial application have been investigated. PLA nanoparticle composite films (PLA-NPs) of PLA-Ag, PLA-ZnO, PLA-TiO₂ were fabricated, allowing convenient dispersion of NPs within the PLA matrix to further pursue the challenge of investigating the surface properties of PLA-NPs reinforced plastics (as films) for the final functional properties, such as antimicrobial activity and surface mechanical properties. The main objective was to clarify how the addition of NPs to the PLA during the melt extrusion process affects the chemistry, morphology, and wettability of the surface and its further influence on the antibacterial efficiency and mechanical properties of the PLA-NPs. Therefore, the effect of Ag, ZnO, and TiO₂ NPs incorporation on the morphology (SEM), elemental mapping analysis (SEM-EDX), roughness, surface free energy (SFE) of PLA-NPs measured by goniometry and calculated by OWRK (Owens, Wendt, Rabel, and Kaelble) model was evaluated and correlated with the final functional properties such as antimicrobial activity and surface mechanical properties. The developed PLA-metal-based nanocomposites, with improved mechanical and antimicrobial surface properties, could be used as sustainable and biodegradable materials, offering desirable multifunctionalities not only for food packaging but also for cosmetics and hygiene products, as well as for broader plastic products where antimicrobial activity is desirable. Full article

(This article belongs to the Special Issue Stabilization of Active Principles in Food Packaging Materials)

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19 pages, 7981 KiB

Open AccessFeature PaperArticle

Active Barrier Coating for Packaging Paper with Controlled Release of Sunflower Oils

by Pieter Samyn

Molecules 2021, 26(12), 3561; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26123561 - 10 Jun 2021

Cited by 8 | Viewed by 2864

Abstract

The use of paper as a sustainable packaging material is favored, but it lacks sufficient barrier properties in terms of water repellence and oil resistance. Novel approaches consider active packaging materials or coatings with controlled release providing additional functionality for delivery of specific components to the surface. In this study, the development of a waterborne coating with organic nanoparticles and encapsulated sunflower oils is presented as a system for thermal release of the oil and on-demand tuning of the final barrier properties of the paper substrate. After synthesis of the nanoparticles, it seems that the encapsulation of various grades of sunflower oil (i.e., either poly-unsaturated or mono-unsaturated) strongly affects the encapsulation efficiency and thermal release profiles. The water contact angles are controlled by the oil release and chemical surface composition of the coating upon thermal heating. The oil resistance of the paper improves as a more continuous oil film is formed during thermal release. In particular, the chemical surface composition of the paper coatings is detailed by means of micro-Raman spectroscopy and surface imaging, which provide an analytical quantification tool to evaluate surface coverage, oil delivery, and variations in organic coating moieties. Full article

(This article belongs to the Special Issue Stabilization of Active Principles in Food Packaging Materials)

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14 pages, 1675 KiB

Open AccessArticle

Development and Characterization of an Orodispersible Film for Vitamin D3 Supplementation

by Irma Elisa Cupone, Eleonora Dellera, Fabio Marra and Andrea Maria Giori

Molecules 2020, 25(24), 5851; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules25245851 - 11 Dec 2020

Cited by 26 | Viewed by 4968

Abstract

Vitamin D plays a crucial and very well-known role in regulation of calcium homeostasis and bone metabolism and mineralization. However, a huge and more recent body of evidence supports the positive influence of vitamin D on the regulation of immune response, ranging from protection against respiratory tract infections to prevention and management of asthma. Nevertheless, vitamin D deficiency is a very common condition and there is an increasing need for suitable products for proper supplementation, allowing good compliance also in specific populations. Orally disintegrating tablets (ODT) were first developed to overcome the difficulty experienced by pediatric and geriatric patients of swallowing traditional oral dosage forms and, recently, orodispersible films (ODF) are gaining popularity as novel dosage form for assuming active pharmaceutical ingredients, vitamins, and ingredients for food supplements. This study describes a 2000 IU Vitamin D3 ODF for daily intake, consisting of hydrophilic polymers and suitable excipients, manufactured by film-casting process. Elongation-at-break (E%), Young’s modulus (Y), and tensile strength (TS) were investigated using a dynamometer. Chemical stability was evaluated assaying the vitamin D3 in the films stored at different environmental conditions. In addition, in vitro disintegration and dissolution studies were performed. Correlation existed between the mechanical properties of the film and the residual water, acting as plasticizer. The stability study showed that vitamin D3 assay was ≥90% also after 3 months at 40 °C. The film disintegrated in less than 1 min and the vitamin D3 released was ≥75% after 15 min. An ODF with suitable properties can be manufactured and used as innovative dosage form for vitamin D3 food supplements. Full article

(This article belongs to the Special Issue Stabilization of Active Principles in Food Packaging Materials)

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14 pages, 1927 KiB

Open AccessArticle

Application of Nanoemulsions (W/O) of Extract of Opuntia oligacantha C.F. Först and Orange Oil in Gelatine Films

by Salvador Omar Espino-Manzano, Arely León-López, Gabriel Aguirre-Álvarez, Uriel González-Lemus, Laurette Prince and Rafael Germán Campos-Montiel

Molecules 2020, 25(15), 3487; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules25153487 - 31 Jul 2020

Cited by 14 | Viewed by 2870

Abstract

Over the past decade, consumers have demanded natural, completely biodegradable active packaging serving as food containers. Bioactive plant compounds can be added to biopolymer-based films to improve their functionality, as they not only act as barriers against oxidation, microbiological, and physical damage, they also offer functionality to the food they contain. A water-in-oil (W/O) nanoemulsion was produced by applying ultrasound to xoconostle extract and orange oil, and was incorporated into gelatine films in different proportions 1:0 (control), 1:0.10, 1:0.25, 1:0.50, 1:0.75, and 1:1 (gelatine:nanoemulsion). The nanoemulsions had an average size of 118.80 ± 5.50 nm with a Z-potential of −69.9 ± 9.93 mV. The presence of bioactive compounds such as phenols, flavonoids, and betalains in the films was evaluated. The 1:1 treatment showed the highest presence of bioactive compounds, 41.31 ± 3.71 mg of gallic acid equivalent per 100 g (GAE)/100g for phenols, 28.03 ± 3.25 mg of quercetin equivalent per 100 g (EQ)/100g flavonoids and 0.014 mg/g betalains. Radical inhibition reached 72.13% for 2,20-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and 82.23% for 1,1-diphenyl-2-picrylhydrazyl (DPPH). The color of the films was influenced by the incorporation of nanoemulsions, showing that it was significantly different (p < 0.05) to the control. Mechanical properties, such as tensile strength, Young’s modulus, and percentage elongation, were affected by the incorporation of nanoemulsified bioactive compounds into gelatine films. The obtained films presented changes in strength and flexibility. These characteristics could be favorable as packaging material. Full article

(This article belongs to the Special Issue Stabilization of Active Principles in Food Packaging Materials)

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Review

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30 pages, 3119 KiB

Open AccessReview

Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging

by Elena Stoleru and Mihai Brebu

Molecules 2021, 26(20), 6307; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26206307 - 19 Oct 2021

Cited by 15 | Viewed by 3164

Abstract

Human health, food spoilage, and plastic waste, which are three great topical concerns, intersect in the field of food packaging. This has created a trend to replace synthetic food preservatives with natural ones, to produce bio-functional food packaging, and to shift towards biodegradable polymeric materials. Among the natural bioactive agents, essential oils are gaining more and more attention in food packaging applications due to their various benefits and fewer side-effects. However, their volatility, hydrophobicity, and strong odor and taste limit the direct use in food-related applications. Fixation into polymeric matrices represents a suitable strategy to promote the benefits and reduce the drawbacks. Emulsification and electrospinning are largely used techniques for protection and stabilization of essential oils. These methods offer various advantages in active food packaging, such as controlled release, ensuring long-term performance, decreased amounts of active agents that gain enhanced functionality through increased available surface area in contact with food, and versatility in packaging design. This review focuses on creating correlations between the use of essential oils as natural additives, stabilization methods, and biodegradable polymeric matrices or substrates in developing bioactive food packaging materials. Documentation was performed via the Scopus, ScienceDirect, and PubMed databases, selecting the publications after the year 2018. Particular attention was given to the publications that tested materials on food/food pathogens to evaluate their performances in retarding spoilage. Research gaps were also identified on the topic, materials being tested mainly at short time after preparation without considering the long-term storage that usually occurs in actual practice between production and use, and insufficient research related to upscaling. Full article

(This article belongs to the Special Issue Stabilization of Active Principles in Food Packaging Materials)

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49 pages, 2364 KiB

Open AccessFeature PaperReview

Progresses in Food Packaging, Food Quality, and Safety—Controlled-Release Antioxidant and/or Antimicrobial Packaging

by Cornelia Vasile and Mihaela Baican

Molecules 2021, 26(5), 1263; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26051263 - 26 Feb 2021

Cited by 80 | Viewed by 8840

Abstract

Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a crucial role in the process of food quality, safety, and shelf-life extension. Possible interactions between food and packaging are important in what is concerning food quality and safety. This review tries to offer a picture of the most important types of active packaging emphasizing the controlled/target release antimicrobial and/or antioxidant packaging including system design, different methods of polymer matrix modification, and processing. The testing methods for the appreciation of the performance of active food packaging, as well as mechanisms and kinetics implied in active compounds release, are summarized. During the last years, many fast advancements in packaging technology appeared, including intelligent or smart packaging (IOSP), (i.e., time–temperature indicators (TTIs), gas indicators, radiofrequency identification (RFID), and others). Legislation is also discussed. Full article

(This article belongs to the Special Issue Stabilization of Active Principles in Food Packaging Materials)

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