Towards Impact of Modified Atmosphere Packaging (MAP) on Shelf-Life of Polymer-Film-Packed Food Products: Challenges and Sustainable Developments

Pectin-Cellulose Nanofiber Composites: Biodegradable Materials for Modified Atmosphere Packaging

Pectin blended with cellulose nanofiber (CNF) sourced from wood pulp has excellent potential for modified atmosphere packaging (MAP), as demonstrated with refrigerated or sliced fruits enclosed in parchment coated with pectin-CNF composites. Addition of sodium borate (NaB) augments the antioxidant capacity of the composite, most likely through the generation of unsaturated pectic acid units. Packaging materials coated with pectin-CNF-NaB composites demonstrate better humidity regulation in refrigerated spaces over a 3-week period relative to uncoated controls (50% less variation), with improved preservation of strawberries as well as a reduction in the oxidative browning of sliced apples. Pectin-CNF films are both biorenewable and biodegradable as confirmed by their extensive decomposition in soil over several weeks, establishing their potential as a sustainable MAP material. Lastly, self-standing films are mechanically robust at 80% RH with tensile strength and toughness as high as 150 MPa and 8.5 MJ/m2 respectively. These values are on par with other bioplastic composites and support the practical utility of pectin-CNF composites in functional packaging applications.

Development of ultrasonic-assisted gelatin-based biodegradable packaging film incorporated with turmeric extract for the shelf-life extension of chicken minced meat

This study aims to develop the gelatin-based packaging film incorporated with turmeric extract to enhance the shelf life of a minced chicken. The films were subjected to functional, morphological and physicochemical characterization. The results showed that ethanolic extract of turmeric has a higher amount of turmerone and ar-turmerone along with some other bioactive compounds. The antioxidant activity of turmeric extract (TE) was (TPC 15 ± 0.9 mg GAE/g, DPPH 87 ± 7.5 %, FRAP 4.8 ± 0.05 mmol Trolox eq/100 g, ABTS 714.48 ± 22 %). FTIR spectra showed slight changes in their amide regions with the addition of TE. XRD indicated that characteristic peak 2θ ≈ 13° in the control film and T1 while it disappeared in T2. SEM micrographs showed that the control film and T1 have uniformity, while T2 showed some irregularities. UV transmission was decreased with the addition of TE in the films as compared to control films. The physical tests of the films showed that film solubility (16 ± 2.1-26 ± 3), moisture content (10 ± 1-16.1 ± 2.2), tensile strength (8.1 ± 1.3-8.8 ± 0.9) and WVP (8.4 ± 1.5-10 ± 1.7) decreased by increasing the concentration of turmeric extract while thickness (0.038 ± 0.002-0.045 ± 0.003) and EAB (68 ± 7-71.9 ± 8) increased. Meanwhile, the films effectively inhibited the lipid oxidation and growth of microbes to extend the shelf-life of meat.

Fabrication of edible nanocellulose chitosan bi-component film based on a novel "swell-permeate" approach

The fabrication of multi-component film with colloidal particles could be inconvenient. A novel "swell-permeate" (SP) strategy was proposed to form homogeneous multi-component films. The SP strategy allows colloidal particles to fit into the polymer network by stretching the polymer chains assisted by water. We demonstrated the strategy by creating films with polysaccharide substrates as β-cyclodextrin grafted chitosan (CS) with nanocellulose. The addition of nanocellulose significantly increased the mechanical properties and the barrier performance of the films. The size of nanocellulose particles in affecting mechanical properties was investigated by applying different length of cellulose nanocrystal (CNC), the longer of which, due to denser physical entanglements, showed a better increase to the film in the elastic modulus and tensile strength to 4.54-fold and 5.71-fold, respectively. The films were also loaded with ethyl-p-coumarate (EpCA) and had an enhanced performance in anti-microbial for Altenaria alternata, Salmonella typhi, and Escherichia coli. The anti-oxidative property was increased as well, and both effects were valid both in vitro and in ready-to-eat apples. The strategy provides a practical and convenient method for fabricating colloidal particle containing films, and the novel idea of "swell-permeate" is potentially regarded as a new solution to the challenge of ready-to-eat food quality maintenance.

Evaluation of perforation-mediated modified atmosphere packaging for the commercialization of bulk purple passion fruit under refrigeration

Modified atmosphere packaging (MAP) is widely used to preserve fresh fruits. In the case of exporting products in bulk formats (2-5 kg), perforated MAP can help extend shelf life if appropriately configured to reach suitable gas levels. This study evaluated the configuration of a perforated MAP system for purple passion (Passiflora edulis Sims) fruits based on modeling and simulation of changes in gas levels within the package headspace and experimental data on the respiration and transpiration of the fruits. For this evaluation, perforation-mediated multilayer bags made of polyamide and low-density polyethylene were adjusted to preserve 2 kg of purple passion fruits. The number of perforations made in the bags was predefined by performing predictive calculations to reach favorable gas levels in the packaging headspace. Subsequently, storage tests were conducted at the laboratory level (6 and 17 ± 1°C) and then at the pilot level (6 ± 2 and 17 ± 3°C), obtaining steady molar fractions of O2 of 0.122-0.128 and CO2 of 0.098-0.100 and shelf life of 36 days for the fruits packaged at 6°C. Additionally, the accumulated weight loss of the fruits was monitored, obtaining values close to those previously modeled. The pre-configuration of the perforations resulted in suitable O2 and CO2 levels in the MAP, achieving up to 36 days of shelf life at 6°C and 24 days at 17°C. Likewise, moisture permeation through the bags resulted in low condensation with fruit weight losses of 4.8% at 6°C after 55 days in the pilot test. PRACTICAL APPLICATION: This study evaluated using perforated PA/LDPE multilayer bulk bags (2 kg) to preserve purple passion fruits. The package was preconfigured (with a predefined number of perforations necessary to achieve favorable levels of O2, CO2, and humidity) and was compared against a commercial factory-made perforated package. By performing predictive calculations to define a suitable number of perforations, it was possible to regulate the respiration and transpiration of the packaged fruit to increase its shelf life under controlled and real conditions. This approach can be extended to any bulk-packaged fruit, and it can help select, design, and develop breathable packages that prevent decay.

Functional composite films incorporating triphala-derived carbon dots for extending chicken preservation

Triphala-based carbon dots (T-CDs) were successfully prepared using a simple one-step hydrothermal method. T-CDs were characterized by absorbance, fluorescence, Fourier-transform infrared, X-ray photoelectron spectroscopy, and high-resolution transmission electron microscopy. T-CDs showed bright blue fluorescence at 434 nm upon excitation at 360 nm. Functional composite films were prepared using poly(vinyl alcohol) and gelatin mixture by incorporating T-CDs and applied as a packaging film to extend the shelf life of chicken. The antibacterial activity of T-CDs against Listeria monocytogenes and Staphylococcus aureus was evaluated using well diffusion and colony count methods. T-CDs were evenly dispersed throughout the PVA/Gel solution to form a dense and uninterrupted film. They also formed strong bonds with polymer chains, which improved the tensile strength of the film from 32.44 to 42.70 MPa. Furthermore, the presence of T-CDs significantly enhanced the UV-blocking ability of the PVA/Gel films, achieving 99.7 % for UV-B and 97.2 % for UV-A. In addition, the PVA/Gel/T-CDs composite films showed excellent antioxidant, antimicrobial and UV-barrier properties, extending the shelf life of chicken. Therefore, the PVA/Gel/T-CDs composite films showed great potential as an active food packaging material to extend the shelf life and preserve the visual quality of packaged meat.

Food packaging technology considerations for designers: Attending to food, consumer, manufacturer, and environmental issues

Food packaging is essential for preserving food safety and quality while also addressing environmental concerns. Designers are at the forefront of developing packaging solutions that not only meet functional requirements but also align with evolving consumer preferences and sustainability concerns. To inform designers, this paper discusses fundamental principles of food packaging technology, encompassing aspects such as food preservation, distribution, marketing, usability, and disposal. It provides examples of innovations in active and smart packaging, nanotechnology, material biodegradability, and recyclability, as well as strategies to reduce packaging waste. By providing future food packaging designers with this essential knowledge and these insights, we hope to encourage them to contribute to future innovations that meet the needs of consumers and the environment.

Assessing baby leaf kale (Brassica oleracea) waste production mitigation in the transition to sustainable packaging with the application of silicon through an integrative model of quality

This research builds a mathematical modelling to assess food waste production when designing sustainable packaging solutions integrated with an agricultural intervention in kale production. The model utilizes experimental data obtained from simulated retail and distribution storage conditions to assess the probability of the product to be found out of technical specification and becoming waste. The packaging design was made using a system of differential equations describing the gas exchanges inside the packaging. The waste was estimated fitting linear mixed effect models to the postharvest experimental data, accounting for the variability between and within groups. A field experiment with kale treated with silicon during growth as a bio stimulant was used with the aim to make the product more resilient to packaging conditions. The Kale was then packaged in polylactic acid and oriented polypropylene for postharvest testing. Technological thresholds that indicate out-of-specification product were used to estimate the percentage of product that would likely end up as food waste. In total 7.2% of the product was found to be out of specification with the PLA film after 7 days. Silicon treatment was able to reduce this value to negligible, demonstrating the ability of agricultural interventions to facilitate sustainable packaging and reducing food waste in horticultural products.

Growth of Listeria monocytogenes in fresh vegetables and vegetable salad products: An update on influencing intrinsic and extrinsic factors

The ability of foodborne pathogens to grow in food products increases the associated food safety risks. Listeria monocytogenes (Lm) is a highly adaptable pathogen that can survive and grow under a wide range of environmental circumstances, including otherwise inhibitory conditions, such as restrictive cold temperatures. It can also survive long periods under adverse environmental conditions. This review examines the experimental evidence available for the survival and growth of Lm on fresh vegetables and ready-to-eat vegetable salads. Published data indicate that, depending on certain intrinsic (e.g., nutrient composition) and extrinsic factors (e.g., storage temperature, packaging atmosphere), Lm can survive on and in a wide variety of vegetables and fresh-cut minimally processed vegetable salads. Studies have shown that temperature, modified atmosphere packaging, relative humidity, pH, water activity, background microbiota of vegetables, microbial strain peculiarities, and nutrient type and availability can significantly impact the fate of Lm in vegetables and vegetable salads. The influence of these factors can either promote its growth or decline. For example, some studies have shown that background microbiota inhibit the growth of Lm in vegetables and minimally processed vegetable salads, but others have reported a promoting, neutral, or insignificant effect on the growth of Lm. A review of relevant literature also indicated that the impact of most influencing factors is related to or interacts with other intrinsic or extrinsic factors. This literature synthesis contributes to the body of knowledge on possible strategies for improving food safety measures to minimize the risk of Lm-associated foodborne outbreaks involving vegetables and vegetable salads.

A comprehensive review of current approaches on food waste reduction strategies

Food waste is a serious worldwide issue that has an impact on the environment, society, and economy. This comprehensive review provides a detailed description of methods and approaches for reducing food waste, emphasizing the necessity of comprehensive strategies to tackle its intricate relationship with environmental sustainability, social equity, and economic prosperity. By scrutinizing the extent and impact of food waste, from initial production stages to final disposal, this comprehensive review underlines the urgent need for integrated solutions that include technological advancements, behavioral interventions, regulatory frameworks, and collaborative endeavors. Environmental assessments highlight the significant contribution of food waste to greenhouse gas emissions, land degradation, water scarcity, and energy inefficiency, thereby emphasizing the importance of curtailing its environmental impact. Concurrently, the social and economic consequences of food waste, such as food insecurity, economic losses, and disparities in food access, underscore the imperative for coordinated action across multiple sectors. Food waste can also be effectively reduced by various innovative approaches, such as technological waste reduction solutions, supply chain optimization strategies, consumer behavior-focused initiatives, and waste recovery and recycling techniques. Furthermore, in order to foster an environment that encourages the reduction of food waste and facilitates the transition to a circular economy, legislative changes and regulatory actions are essential. By embracing these multifaceted strategies and approaches, stakeholders can unite to confront the global food waste crisis, thereby fostering resilience, sustainability, and social equity within our food systems.

Advances in strawberry postharvest preservation and packaging: A comprehensive review

Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life, including thermal, plasma, radiation, chemical, and biological treatments. Although these methods are effective, they are a concern from the perspective of safety and consumer acceptance of the treated food. To address these issues, more advanced environment-friendly technologies have been developed over the past decades, including modified and controlled atmosphere packaging, active biopolymer-based packaging, or edible coating formulations. This method can not only significantly extend the shelf life of fruit but also solve safety concerns. Some studies have shown that combining two or more of these technologies can significantly extend the shelf life of strawberries, which could significantly contribute to expanding the global supply chain for delicious fruit. Despite the large number of studies underway in this field of research, no systematic review has been published discussing these advances. This review aims to cover important information about postharvest physiology, decay factors, and preservation methods of strawberry fruits. It is a pioneering work that integrates, relates, and discusses all information on the postharvest fate and handling of strawberries in one place. Additionally, commercially used techniques were discussed to provide insight into current developments in strawberry preservation and suggest future research directions in this field of study. This review aims to enrich the knowledge of academic and industrial researchers, scientists, and students on trends and developments in postharvest preservation and packaging of strawberry fruits.

The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film

Coffee pods and capsules require packaging that guarantees the optimal coffee preservation. The chemical composition of coffee can undergo quality decay phenomena during storage, especially in terms of lipidic and volatile components. Amongst coffee packaging, aluminum multilayer materials are particularly widely diffused. However, aluminum is a negative component because it is not recoverable in a mixed plastic structure and its specific weight gives significant weight to packaging. In this study, a multilayer film with a reduced content of aluminum was used to package coffe pods and capsules and compared to a standard film with an aluminum layer. Their influence on the peroxides and volatile organic compounds of two coffee blends, 100% Coffea arabica L., 50% Coffea arabica L., and 50% Coffea canephora var. robusta L., were studied during their 180-day shelf life. The predominant volatile organic compounds detected belonged to the class of furans and pyrazines. Both packaging materials used for both coffee blends in the pods and capsules showed no significant differences during storage. Thus, the alternative packaging with less aluminum had the same performance as the standard with the advantage of being more sustainable, reducing the packaging weight, with benefits for transportation, and preserving the coffee aroma during the shelf life.

Special Issue "Smart Polymeric Films and Coatings for Food Packaging Applications"

Smart polymeric films and coatings represent a significant step forward in packaging technology [...].

Trends and challenges in the development of bio-based barrier coating materials for paper/cardboard food packaging; a review

Currently, petroleum-based synthetic plastics are used as a key barrier material in the paper-based packaging of several food and nonfood goods. This widespread usage of plastic as a barrier lining is not only harmful to human and marine health, but it is also polluting the ecosystem. Researchers and food manufacturers are focused on biobased alternatives because of its numerous advantages, including biodegradability, biocompatibility, non-toxicity, and structural flexibility. When used alone or in composites/multilayers, these biobased alternatives provide strong barrier qualities against grease, oxygen, microbes, air, and water. According to the most recent literature reports, biobased polymers for barrier coatings are having difficulty breaking into the business. Technological breakthroughs in the field of bioplastic production and application are rapidly evolving, proffering new options for academics and industry to collaborate and develop sustainable packaging solutions. Existing techniques, such as multilayer coating of nanocomposites, can be improved further by designing them in a more systematic manner to attain the best barrier qualities. Modified nanocellulose, lignin nanoparticles, and bio-polyester are among the most promising future candidates for nanocomposite-based packaging films with high barrier qualities. In this review, the state-of-art and research advancements made in biobased polymeric alternatives such as paper and board barrier coating are summarized. Finally, the existing limitations and potential future development prospects for these biobased polymers as barrier materials are reviewed.

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today's world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products' shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods.

Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period

This study aimed to explore the utilization of modified atmosphere packaging (MAP) for chicken thigh meat pieces (CTMP) during frozen storage periods (FSP) of 1, 30, 60, and 90 days at −18°C. The treatments were divided into seven groups which are control, vacuum, 15% O2/15% N2/70% CO2, 30% N2/70% CO2, 50% O2/50% N2, 30% O2/70% CO2, and 1.5 ml clove essential oil. The results showed that treatment of 30% N2/70% CO2 was associated with a lower pH value than control. The pH, drip loss, TBA, peroxide number, and fatty acid percentage values were significantly ( $p<0.05$ ) increased as FSP rises. The effect of the MAP and muscle fiber index (MFI) was significantly different ( $p<0.05$ ) by the FSP. A decrease in the drip loss during storage and cooking when samples were treated with a MAP of 15% O2/15% N2/70% CO2, 30% N2/70% CO2, and clove oil groups were noted. The lowest values of TBA, peroxide number, and fatty acid percentage were recorded using 15% O2/15% N2/70% CO2, 30% N2/70% CO2, and clove oil groups, respectively. There was an improvement in all sensory characteristics of all MAP and clove oil treatments.

Effect of Processing Treatment and Modified Atmosphere Packing on Carrot's Microbial Community Structure by Illumina MiSeq Sequencing

The aim of this study was to analyze the microbiome of carrot (Daucus carota subsp. sativus) subjected to minimal pre-treatment (rinsing in organic acid solution) and packaging in a high-oxygen modified atmosphere, and then stored for 17 days under refrigeration conditions (4 °C). The highest levels of bacteria in the carrot microbiome were characterized, at almost 78%, by bacteria belonging to the Enterobacteriaceae and Pseudomonadaceae families. Rinsing in a solution of ascorbic and citric acids resulted in the improvement of microbiological quality in the first day of storage. However, the use of a high-oxygen modified atmosphere extended the shelf life of the minimally processed product. Compared to carrots stored in air, those stored in high oxygen concentration were characterized by a greater ratio of bacteria belonging to the Serratia and Enterobacter genera, and a lower ratio belonging to the Pseudomonas and Pantoea genera. Moreover, the β-biodiversity analysis confirmed that the oxygen concentration was the main factor influencing the differentiation of the metabiomes of the stored carrots. The bacterial strains isolated from carrots identified by molecular methods were mostly pathogenic or potentially pathogenic microorganisms. Neither the minimal pre-treatment nor packaging in high-oxygen atmosphere was able to eliminate the threat of pathogenic bacteria emerging in the product.