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Polymers
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Polymers in Food Packaging Applications
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Polymers in Food Packaging Applications

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

Deadline for manuscript submissions: closed (30 June 2022) | Viewed by 20905

Special Issue Editor

Dr. Luis Cabedo Mas

E-Mail Website
Guest Editor
Polymers and Advanced Materials Group (PIMA), School of Technology and Experimental Sciences, Universitat Jaume I (UJI), Avenida de Vicent Sos Baynat s/n, 12071 Castellón, Spain
Interests: biodegradable polymers; biopolyesters; food packaging; nanocomposites; polymer processing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

There is no doubt about the benefits resulting from the development of the food packaging technology for food safety and preservation. In this sense, polymeric materials are the main protagonists in the field since they are the ones who have made it possible. Properties such as thermo-weldability, ease of processability (which allows them to obtain a great versatility of shapes and sizes), wide range of mechanical properties, low density, transparency, possibility of additivation and, eventually, its low price, are responsible for this important technological development. 

Nowadays, innovative packaging technologies, such as modified atmosphere packaging, active packaging, and smart packaging are currently developing, while the polymer science is at the center of such development. On the other hand, plastic packaging has a negative impact on the environment, since their residues represent the major component in municipal waste stream and the main origin for uncontrolled release of plastics to the environment. This Special Issue aims to publish original works and reviews about the recent advances in polymer science devoted to facing the big challenges in plastic food packaging technologies. Works seeking to enhance the mechanical and barrier performance of polymers, biodegradable polymers, polymer recycling, polymer processing, or active packaging may find in the present issue a good platform to gain visibility.

Dr. Luis Cabedo Mas
Guest Editor

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

  • Food packaging
  • Polymer recycling
  • Active packaging
  • Smart packaging
  • Biodegradable polymers
  • Polymer processing
  • Barrier properties
  • Biobased polymers

Published Papers (6 papers)

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Research

21 pages, 4214 KiB  
Article
In Service Performance of Toughened PHBV/TPU Blends Obtained by Reactive Extrusion for Injected Parts
by Kerly Samaniego-Aguilar, Estefanía Sánchez-Safont, Alex Arrillaga, Jon Anakabe, Jose Gamez-Perez and Luis Cabedo
Polymers 2022, 14(12), 2337; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14122337 - 09 Jun 2022
Cited by 3 | Viewed by 2299
Abstract
Moving toward a more sustainable production model based on a circular economy, biopolymers are considered as one of the most promising alternatives to reduce the dependence on oil-based plastics. Polyhydroxybutyrate-co-valerate (PHBV), a bacterial biopolyester from the polyhydroxialkanoates (PHAs) family, seems to be an [...] Read more.
Moving toward a more sustainable production model based on a circular economy, biopolymers are considered as one of the most promising alternatives to reduce the dependence on oil-based plastics. Polyhydroxybutyrate-co-valerate (PHBV), a bacterial biopolyester from the polyhydroxialkanoates (PHAs) family, seems to be an attractive candidate to replace commodities in many applications such as rigid packaging, among others, due to its excellent overall physicochemical and mechanical properties. However, it presents a relatively poor thermal stability, low toughness and ductility, thus limiting its applicability with respect to other polymers such as polypropylene (PP). To improve the performance of PHBV, reactive blending with an elastomer seems to be a proper cost-effective strategy that would lead to increased ductility and toughness by rubber toughening mechanisms. Hence, the objective of this work was the development and characterization of toughness-improved blends of PHBV with thermoplastic polyurethane (TPU) using hexamethylene diisocyanate (HMDI) as a reactive extrusion agent. To better understand the role of the elastomer and the compatibilizer, the morphological, rheological, thermal, and mechanical behavior of the blends were investigated. To explore the in-service performance of the blends, mechanical and long-term creep characterization were conducted at three different temperatures (−20, 23, 50 °C). Furthermore, the biodegradability in composting conditions has also been tested. The results showed that HMDI proved its efficiency as a compatibilizer in this system, reducing the average particle size of the TPU disperse phase and enhancing the adhesion between the PHBV matrix and TPU elastomer. Although the sole incorporation of the TPU leads to slight improvements in toughness, the compatibilizer plays a key role in improving the overall performance of the blends, leading to a clear improvement in toughness and long-term behavior. Full article
(This article belongs to the Special Issue Polymers in Food Packaging Applications)
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13 pages, 1220 KiB  
Article
Preparation, Characterization and Evaluation of Antibacterial Properties of Polylactide-Polyethylene Glycol-Chitosan Active Composite Films
by Rómulo Salazar, Veronica Salas-Gomez, Adriana A. Alvarado and Haci Baykara
Polymers 2022, 14(11), 2266; https://0-doi-org.brum.beds.ac.uk/10.3390/polym14112266 - 01 Jun 2022
Cited by 7 | Viewed by 3159
Abstract
Chitin is a natural biopolymer obtained from the exoskeleton of crustaceans. Chitosan is a derivative of chitin, which has antimicrobial properties and potential applications in several industries. Moreover, the composites of chitosan with other biodegradable polymers, such as polylactide (PLA) as packaging film, [...] Read more.
Chitin is a natural biopolymer obtained from the exoskeleton of crustaceans. Chitosan is a derivative of chitin, which has antimicrobial properties and potential applications in several industries. Moreover, the composites of chitosan with other biodegradable polymers, such as polylactide (PLA) as packaging film, have shown promising results. In this study, chitosan was obtained and characterized from shrimp shells. Then, polylactide-chitosan composite films were prepared by a solvent casting technique using various amounts of chitosan (0.5–2% w/w) and polyethylene glycol as plasticizer (10% w/w). Thermal, mechanical properties, Fourier-transform infrared, scanning electron microscopy, as well as antibacterial properties of composite films were determined. It was found that adding chitosan (CH) into PLA films has a significant effect on tensile strength and no effect on thermal properties. The results showed a reduction on average of 1 log of colony-forming units against Staphylococcus aureus, while there is no antibacterial effect against Salmonella typhimurium. The study proved the antibacterial effect of CH in films of PLA against Gram-positive bacteria and appropriate mechanical properties. These films could be used for the development of biodegradable/eco-friendly food packaging prototypes, as a potential solution to replace conventional non-degradable packaging materials. Full article
(This article belongs to the Special Issue Polymers in Food Packaging Applications)
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19 pages, 2931 KiB  
Article
Nanoclay Effect into the Biodegradation and Processability of Poly(lactic acid) Nanocomposites for Food Packaging
by Helena Oliver-Ortega, Victor Vandemoortele, Alba Bala, Fernando Julian, José Alberto Méndez and Francesc Xavier Espinach
Polymers 2021, 13(16), 2741; https://0-doi-org.brum.beds.ac.uk/10.3390/polym13162741 - 16 Aug 2021
Cited by 15 | Viewed by 2932
Abstract
One of the most promising expectations in the design of new materials for food packaging is focused on the development of biodegradable systems with improved barrier character. In this sense PLA reinforced with nanoclay is a potential alternative to the use of conventional [...] Read more.
One of the most promising expectations in the design of new materials for food packaging is focused on the development of biodegradable systems with improved barrier character. In this sense PLA reinforced with nanoclay is a potential alternative to the use of conventional oil-derivative polymers due to the synergetic effect of the biodegradable character of PLA and the barrier-induced effect derived from the dispersion of nanoparticles. In this work, composite materials based on PLA and reinforced with bentonite nanoparticles (up to 4% w/w) (NC) have been prepared to produce films with improved barrier character against water vapor transportation. Additionally, the biodegradable character of the composites depending on the crystallinity of the polymer and percentage of NC have been evaluated in the presence of an enzymatic active medium (proteinase K). Finally, a study of the capacity to film production of the composites has been performed to determine the viability of the proposals. The dispersion of the nanoparticles induced a tortuous pathway of water vapor crossing, reducing this diffusion by more than 22%. Moreover, the nanoclays materials were in all the cases acceptable for food packing in terms of migration. A migration lower than 1 mg/m2 was obtained in all the materials. Nonetheless, the presence of the nanoclays in decreased biodegradable capacity was observed. The time was enlarged to more than 15 days for the maximum content (4% w/w). On the other hand, the incorporation of NC does not avoid the processability of the material to obtain film-shaped processed materials. Full article
(This article belongs to the Special Issue Polymers in Food Packaging Applications)
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15 pages, 1156 KiB  
Article
Characterization of Chitosan Film Incorporated with Curcumin Extract
by Pornchai Rachtanapun, Warinporn Klunklin, Pensak Jantrawut, Kittisak Jantanasakulwong, Yuthana Phimolsiripol, Phisit Seesuriyachan, Noppol Leksawasdi, Thanongsak Chaiyaso, Warintorn Ruksiriwanich, Suphat Phongthai, Sarana Rose Sommano, Winita Punyodom, Alissara Reungsang and Thi Minh Phuong Ngo
Polymers 2021, 13(6), 963; https://0-doi-org.brum.beds.ac.uk/10.3390/polym13060963 - 21 Mar 2021
Cited by 58 | Viewed by 4647
Abstract
Curcumin is a phenolic compound derived from turmeric roots (Curcuma longa L.). This research studied the effects of curcumin extract on the properties of chitosan films. The film characteristics measured included mechanical properties, visual aspects, color parameters, light transmission, moisture content, water [...] Read more.
Curcumin is a phenolic compound derived from turmeric roots (Curcuma longa L.). This research studied the effects of curcumin extract on the properties of chitosan films. The film characteristics measured included mechanical properties, visual aspects, color parameters, light transmission, moisture content, water solubility, water vapor permeability, infrared spectroscopy, and antioxidant activity. The results suggest that adding curcumin to chitosan-based films increases yellowness and light barriers. Infrared spectroscopy analysis showed interactions between the phenolic compounds of the extract and the chitosan, which may have improved the mechanical properties and reduced the moisture content, water solubility, and water vapor permeability of the films. The antioxidant activity of the films increased with increasing concentrations of the curcumin extract. This study shows the potential benefits of incorporating curcumin extract into chitosan films used as active packaging. Full article
(This article belongs to the Special Issue Polymers in Food Packaging Applications)
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13 pages, 3030 KiB  
Article
Antibacterial Activity of Chitosan–Polylactate Fabricated Plastic Film and Its Application on the Preservation of Fish Fillet
by Shun-Hsien Chang, Ying-Ju Chen, Hsiang-Jung Tseng, Hsin-I Hsiao, Huey-Jine Chai, Kuo-Chung Shang, Chorng-Liang Pan and Guo-Jane Tsai
Polymers 2021, 13(5), 696; https://0-doi-org.brum.beds.ac.uk/10.3390/polym13050696 - 25 Feb 2021
Cited by 22 | Viewed by 3195
Abstract
This research prepared chitosan–PLA plastic films by extrusion, analyzed the physical and mechanical properties and antibacterial activity of the fabricated plastic films, and used them to preserve grouper fillet. We added chitosan (220 kDa, 93% DD) in the weight ratio of 0.5–2% into [...] Read more.
This research prepared chitosan–PLA plastic films by extrusion, analyzed the physical and mechanical properties and antibacterial activity of the fabricated plastic films, and used them to preserve grouper fillet. We added chitosan (220 kDa, 93% DD) in the weight ratio of 0.5–2% into the PLA to prepare the chitosan–PLA films. With the increasing chitosan dosage, both the water vapor transmission rate and moisture content of chitosan–PLA films increased. Among the three doses of chitosan (0.5%, 1%, and 2%) added to PLA, 0.5% chitosan–PLA film had the highest antibacterial activity. This plastic film had an inhibitory efficiency of over 95% against Escherichia coli, Pseudomonas fluorescens, and Staphylococcus aureus. The action of covering the fish fillet with 0.5% chitosan–PLA film significantly reduced several microbes’ counting (i.e., mesophiles, psychrophiles, coliforms, Pseudomonas, Aeromonas, and Vibrio) and total volatile basic nitrogen (TVBN) value in the grouper fillets stored at 4 °C. Thus, such action prolongs the fish fillets’ shelf life to up to at least nine days, and this 0.5% chitosan–PLA film shows promising potential for preserving refrigerated fish. Full article
(This article belongs to the Special Issue Polymers in Food Packaging Applications)
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12 pages, 5681 KiB  
Article
Optimisation on Thermoforming of Biodegradable Poly (Lactic Acid) (PLA) by Numerical Modelling
by Huidong Wei
Polymers 2021, 13(4), 654; https://0-doi-org.brum.beds.ac.uk/10.3390/polym13040654 - 22 Feb 2021
Cited by 11 | Viewed by 2915
Abstract
Poly (lactic acid) (PLA) has a broad perspective for manufacturing green thermoplastic products by thermoforming for its biodegradable properties. The mechanical behaviour of PLA has been demonstrated by its strong dependence on temperature and strain rate at biaxial deformation. A nonlinear viscoelastic model [...] Read more.
Poly (lactic acid) (PLA) has a broad perspective for manufacturing green thermoplastic products by thermoforming for its biodegradable properties. The mechanical behaviour of PLA has been demonstrated by its strong dependence on temperature and strain rate at biaxial deformation. A nonlinear viscoelastic model by the previous study was employed in a thermoforming process used for food packaging. An optimisation approach was developed by achieving the optimal temperature profile of specimens by defining multiple heating zones based on numerical modelling with finite element analysis (FEA). The forming process of a PLA product was illustrated by modelling results on shape evolution and biaxial strain history. The optimal temperature profile was suggested in scalloped zones to achieve more even thickness distribution. The sensitivity of the optimal results was addressed by checking the robustness under perturbation. Full article
(This article belongs to the Special Issue Polymers in Food Packaging Applications)
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