Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

A cradle-to-grave life cycle assessment of multilayer plastic film food packaging materials, comparing to a paper-based alternative

This study evaluates alternatives to polymers with high environmental impact in plastic-based multilayer packaging (PMP). This Life Cycle Assessment (LCA) quantifies energy demand, fossil resource scarcity (FRS), and greenhouse gases (GHG) associated with 14 PMP films, with comparisons to coated paper-based packaging (CPP). Two functional units, one ton and one m3of packaging, were considered. End-of-life scenarios, including landfilling and incineration, were based on average US use for plastic waste, along with recycling for CPP paper. Production of polyamide 6 (PA 6) has four times the GHG impact of polymers like high-density polyethylene (HDPE) and linear low-density polyethylene (LLDPE) due to its natural gas demand, and almost twice that of polystyrene (PS), the second highest environmental burden for a skin layer on a volume basis. Polyethylene terephthalate (PET) is a promising alternative to PA 6, offering improved functionality and reduced environmental impact. As a core layer, ethylene vinyl alcohol (EVOH) has lower impacts than PA 6 in terms of energy (-35%), GHGs (-74%), and FRS (-34%). Among PMPs, HDPE-EVOH, LDPE-EVOH, LLDPE-EVOH, and PP-EVOH have lower environmental impacts while meeting required O2and water permeability. CPP production is more environmentally-friendly than PMPs in energy (25-34% improvement), FRS (81-83% improvement), and GHGs (34-62% improvement). Using 75% recovered paper in CPP production improves energy, FRS, and GHG impacts by up to 41%, 16%, and 11%, respectively, compared to using virgin paper. This study offers a framework for layered packaging impact assessments, guiding manufacturers toward environmentally-friendly options that retain essential functions.

A novel active biopolymer coating of pectin, potato starch, and pyrogallol: Impact on postharvest quality of tomato (Solanum lycopersicum L.)

Recently, there has been an increasing interest in biodegradable films for extending food's shelf life. This study developed pectin-potato starch-based films incorporating varying pyrogallol concentrations and evaluated shelf life their physical, antioxidant, mechanical, optical, antibacterial, structural, biodegradation, and shelf-life properties. Among the tested films (F1, pectin; F2, pectin + potato starch; F3, pectin + potato starch + 0.5%pyrogallol; and F4, pectin + potato starch + 1%pyrogallol), F4 exhibited superior antibacterial activity against Staphylococcus aureus (42 mm), Klebsiella pneumoniae (20.5 mm), and Escherichia coli (25.5 mm), antioxidant activity (AA) (95% (diphenylpicrylhydrazyl), 76% (metal chelating activity), and 87% (hydroxyl radical scavenging assay)), mechanical, and soil biodegradation. Fourier transform infrared spectroscopy and field emission scanning electron microscopy confirmed biocompatibility, whereas differential scanning calorimetry studies showed thermal stability. Shelf-life studies on tomatoes at 30°C demonstrated that F4 film coating extended shelf life to 21 days by reducing weight loss (14.5%), total phenolic content (25 mg/100 g), AA (53.5%), firmness (46 N), and titratable acidity (0.38%) while maintaining the total soluble solids, pH, lycopene content, color, and microbial inhibition. This study introduces a novel active biodegradable film with enhanced antimicrobial, mechanical, and antioxidant properties for sustainable food packaging applications. PRACTICAL APPLICATION: This study introduces an eco-friendly biopolymer coating formulated to extend the shelf life of food by reducing spoilage and maintaining quality during storage. The coating is cost-effective, easy to produce, and can be used for industrial-scale applications by giving a sustainable alternative to synthetic packaging. It can provide consumers with long-lasting produce by maintaining freshness, reducing food waste, and promoting environmentally conscious food preservation practices.

Ecological packaging and creating sustainable solutions for biodegradable cellulose derivatives: A review

Packaging made from conventional petroleum-based plastics has been in widespread use for many years by different industries, but demand has soared with the development of the food industry. Whereas plastics have benefited the food industry, their non-biodegradability has resulted in immense environmental damage, including the destruction of our aquatic ecosystems and air pollution. Hence, the development and use of biodegradable and sustainable food packaging to counter the menace of plastic pollution and the degrading environment is now a global necessity. In this review, we highlight recent advancements in sustainable food packaging materials, with special emphasis on cellulose-based biopolymers. Cellulose, derived from a renewable source, and its derivatives, namely cellulose acetate, carboxymethyl cellulose, nanocellulose, and methylcellulose, are being studied as environmentally friendly alternatives to conventional plastics for food packaging purposes. Limitations associated with the use of cellulose derivatives in this regard are also presented. In the end, the research documents cellulose derivatives as having great potentials in replacing conventional plastic in food packaging, thereby reducing plastic pollution and further reducing the environmental footprint of packaging materials.

Chemical Migration of Polycyclic Aromatic Hydrocarbons and Other Compounds from Plastic Food Packaging: Assessment of Food Safety Risks and Health Impacts

The potential migration of chemical compounds from plastic food packaging poses significant health risks, necessitating continuous monitoring and enhanced safety protocols. This study aimed to investigate the migration of nine chemical groups, including alanine, acetic acid, cyano derivatives, urea, amines, amides, benzene derivatives, nitrites, and non-specified compounds, across different food categories. A total of 195 packaged food samples from eleven food categories were analyzed using Headspace Gas Chromatography-Mass Spectrometry (GC-MS) to identify and quantify chemical migrants. Statistical analysis revealed significant differences in migration levels among food categories (p < 0.05). Cheese, candies, and chips exhibited the highest concentrations of alanine (65.95 ± 0.6384 mg/kg), acetic acid (57.80 ± 0.6383 mg/kg), and benzene derivatives (59.96 ± 1.844 mg/kg), respectively, while frozen raw meat and seafood showed the lowest levels for most compounds. High benzene and nitrite concentrations in certain samples raised particular concern due to their carcinogenic and toxicological effects. Regression analysis confirmed that food matrix type is a strong predictor of migration levels for several compounds. The findings emphasize the urgent need for stricter regulation, improved analytical techniques, and the development of safer packaging materials to reduce chemical migration risks and protect public health.

Production of polysaccharide and protein edible films: Challenges and strategies to scale-up

Polymeric films are among the main packaging materials used by food industry, and they can be produced using petrochemical-based polymers and biopolymers. Although the use of petrochemical-based polymers for food packaging is associated with a harmful impact on the environment, and human health through direct contact with food, the food industry cannot avoid their use due to the lack of fully viable alternatives. Therefore, there is an imperative need for potential food packaging alternatives made from natural, bio-based polymers that should be safe and biodegradable. In this group, edible polysaccharides and proteins present several advantages, making them green and safe alternatives. Therefore, several pilot and semi-commercial attempts have been made to commercialize the production of edible packaging materials. However, their industrial-scale production still presents big challenges. These challenges are related to the properties of edible biopolymers, such as low elasticity and high hygroscopicity, and, others are associated with the commercial-scale manufacturing technologies, which causes a slower implementation of edible films at the industrial level. This study aims to discuss edible films' main properties and limitations and propose possibilities for their industrial-scale production, focusing on maintaining their natural and ecofriendly food packaging with evolved functionalities.

Antibacterial and biodegradable PLA-based nanofibers loaded with natural phenolic monoterpenes for sustainable biomedical or food application

Antibacterial biodegradable PLA-based nanofibers loaded with phenolic monoterpenes - thymol, eugenol, carvacrol, and cinnamaldehyde, were prepared by electrospinning. The effect of bioactive molecule on the surface, thermal, morphological, and biological properties has been investigated about the potential pharmaceutical and food processing applications. Fiber diameters ranged from 320 nm for PLA fibrous mat up to 480 nm for PLA membrane with 6 % thymol. All the prepared active nanofibers exhibited hydrophobic surfaces with a slightly decreasing contact angle after the incorporation of phenols. Antimicrobial testing proved a strong efficiency against Escherichia coli and Staphylococcus aureus, depending on the specific type and content of the bioactive compound. A significant biofilm formation reduction of bioactive PLA nanofibers was revealed against tested microorganisms. Modification of PLA fibers with active molecules did not significantly affect the biodegradation kinetics in comparison to PLA samples with their absence. This study demonstrates the high potential of newly developed PLA-based/phenol nanofibrous membranes for use as antibacterial and antifouling systems applicable in wound dressings and food packaging.

Design, New Materials, and Production Challenges of Bioplastics-Based Food Packaging

This paper outlines the current design trends in food packaging, its main environmentally friendly material alternatives, and industrial processing technologies. In this respect, this important product has undergone several evolutions throughout history. Initially acting as a containment device, it has later evolved into a source of information and even a marketing platform for food companies, always with a view to extending shelf life. However, these functionalities are highly dependent on the materials used and their properties. In this respect, plastics have conquered the food packaging market due to their affordability and flexibility. Nevertheless, environmental concerns have arisen due to their impact on the environment, in addition to the introduction of stricter industry regulations and increased consumer environmental awareness. Therefore, this work found that the current design trends in food packaging are toward sustainability, reducing packaging complexity, with easier recycling, and material selection that combines both sustainability and functionality. In the case of bioplastics as a sustainable alternative, there is still room for improvement in their production, with careful consideration of their raw materials. In addition, their technical performance is generally lower, with challenges in barrier properties and processability, which could be addressed with the adoption of Industry 4.0.

Antioxidant Particleboards Produced from Forest By-Products with Application in the Food Packaging Industry

The food packaging industry is one of the fastest growing sectors of our economy, with a large contribution to environmental concerns due to the extensive use of fossil-derived materials. Combining wood-based materials, such as particleboards, with bio-adhesives may offer a great opportunity to develop sustainable packaging solutions with active antioxidant properties. In the present work, a phenolic extract of poplar bark was produced and bio-adhesives were formulated using citric acid as a cross-linker. The impact of citric acid content on the chemical and bonding properties of bio-adhesives was evaluated. Additionally, the impact of the temperature of curing on their antioxidant capacity was also accessed. The bio-adhesives were applied in the production of particleboards, using poplar veneer particles as raw material. The composite materials exhibit high mechanical resistance, fulfilling the requirement of PB type P1, with remarkable antioxidant activity, opening a possibility to be employed in an active packaging solution.

Decoding the Biobased Blueprint: Key Players and Evolutionary Trends in Materials Innovation

In the rapidly evolving biobased materials innovation landscape, our research identifies key players and explores the evolutionary perspective of biobased innovation, offering insights into promising research areas to be further developed by biobased material scientists in search of exploiting their knowledge in novel applications. Despite the crucial role of these materials in promoting sustainable production and consumption models, systematic studies on the current innovation terrain are lacking, leaving gaps in understanding key players, emerging technologies, and market trends. To address this void, we focused on examining patents related to biobased monomers and polymers, aiming to describe the innovation strategies and business dynamics of leading assignees. Embedded within the European Sustainable BIO-based nanoMAterials Community (BIOMAC) project, a Horizon 2020 initiative, our research leverages this unique framework dedicated to advancing the innovation landscape, specifically emphasizing the market readiness of biobased materials. We implemented a multi-stage strategy, prioritizing validated keyword queries to ensure the superior quality and reliability of the collected data. To understand primary contributors within these landscapes, we conducted an in-depth analysis of innovation strategies employed by leading companies. Findings from the ORBIT platform highlighted a remarkable increase in patent publications in the past decade, with China standing out as a key hub of innovation, signaling a strong focus on the development of these materials. Our research explores technological advancements in biobased materials to identify specific areas with potential for further development. By analyzing innovation trends in five key industries, we pinpoint opportunities for innovative solutions to be commercially exploited while ensuring compliance with intellectual property rights within a freedom-to-operate framework.

Transforming lemon Peel into a sustainable reservoir of bioactives: A green osmotic dehydration strategy

Osmotic dehydration (OD) is a sustainable alternative, offering reduced energy consumption compared to traditional drying approaches. This study investigates the role of OD in stabilizing bioactive compounds in lemon peel, fostering sustainable citrus by-product applications. Employing Response Surface Methodology (RSM) framework, pivotal variables-temperature (30-60 °C), exposure time (60-180 min), and sucrose concentration (50-70°Brix)-were optimized to enhance water loss (WL) and solid gain (SG) while safeguarding bioactive retention. The optimal conditions (58.92 °C, 70°Brix, 159 min) yielded a WL of 3.4 g/g, SG of 1.5 g/g, and high sensory acceptability. The OD treated lemon peel powder exhibited substantial retention of bioactive compounds, including ascorbic acid (4.1 mg/g) and total phenols (2.3 mg gallic acid/g), surpassing untreated controls. This enhanced bioactive profile underscores its potential as a sustainable and functional ingredient in nutraceutical applications.

Solid dispersions as effective curcumin vehicles to obtain k-carrageenan functional films for olive oil preservation

Synthetic packaging materials offer cost efficiency and performance but pose environmental risks. This study explores sustainable alternatives by developing k-carrageenan (KC) films functionalized with curcumin, using solid dispersions (SDs) to improve curcumin's compatibility, addressing the challenge of incorporating hydrophobic functionalities into hydrophilic film matrices. Films with varying curcumin content (1-20 wt%; KC1-KC20) were compared to a base film without curcumin (KC0) regarding water solubility, vapor permeability, water contact angle, and tensile properties. Compared to KC0, KC10 (10 % curcumin-SDs) exhibited improved water resistance, with solubility decreasing from 82.89 % to 77.18 %, while maintaining vapor permeability (2.96 × 10-10 g·m/s·m2·Pa). KC10 demonstrated enhanced tensile properties, with a 12.51 % increase in tensile modulus (241.47 MPa), a 3.86 % increase in stress at break (3.50 MPa), and a 4.42 % increase in strain at break (2.36 %). Furthermore, it exhibited potent antioxidant activity without releasing curcumin into a simulated fatty medium (non-migratory active protection mechanism), effectively preserving olive oil by limiting lipid oxidation to a peroxide value (PV) of 14 mEq. O2/kg oil, compared to 20 mEq. O2/kg oil in unprotected samples under accelerated conditions. It demonstrated significant antimicrobial activity with bacterial reductions of 95.4 % (Escherichia coli) and 90.6 % (Listeria monocytogenes), surpassing KC0. In conclusion, k-carrageenan films functionalized with curcumin SDs are promising and sustainable alternatives to synthetic packaging materials.

Suppressing Effect of Flavonoid Compounds on Lipids Photooxidation of Sheep Red Blood Cells and Oleic Acid Photooxidation

Photosensitizers and pigments in raw meat such as porphyrins, riboflavin, and myoglobin after incorporation with light beam prompt the generation of singlet oxygen (1O2) from triplet oxygen (3O2) and cause oxidative rancidity of meat products. In this study, the results of photooxidation reactions of sheep erythrocyte (red blood cell) model as a model rich in hemoglobin and phospholipids bilayer, and oleic acid model were obtained by 1H NMR spectroscopy, TBARS assay, and iodometric titration. In both models, the rate of lipid photooxidation in the presence of hydroalcoholic extracts of Turmeric (Curcuma longa L.) and Cumin (Cuminum cyminum L.) as natural antioxidants, Butyl hydroxytoluene (BHT) as a synthetic antioxidant, and sodium azide (NaN3) as a well-known 1O2 scavenger were decreased in the order of NaN3 > Turmeric > Cumin > BHT. It was proven that during the photooxidation process, there is a direct association between the amount of flavonoid compounds and 1O2 scavenging.

Development and characterization of bilayer chitosan/alginate cling film reinforced with essential oil based nanocomposite for red meat preservation

With a goal to finding suitable alternatives to plastic packaging in the food industry, we developed a multifunctional bio-based active packaging film to enhance the shelf life of red meat. A chitosan/alginate (Chi + Alg) bilayer film was developed through layer-by-layer (LBL) assembly and an active material i.e. lemongrass nanoemulsion with silver nanoparticles-based nanocomposite (NC1) was loaded into the alginate layer to improve the quality of the bio-based film (Chi + Alg + NC1). The Chi + Alg + NC1 film was characterized in terms of its microstructure, mechanical strength, thermal stability, and antimicrobial activity. Scanning electron microscopy (SEM) revealed a film (22.5 ± 1.44 μm thickness) with a smooth and even surface and a cross-sectional structure. The incorporation of NC1 improves the quality of the film by enhancing its mechanical strength and thermal stability. FT-IR spectra showed the successful interaction between chitosan and alginate in the LBL assembly and the incorporation of NC1 in the alginate layer. The red meat preservation test demonstrated that the shelf life improved when the meat was covered with the fabricated bio-based film. The color of the meat was retained for up to 7 days compared to that of the control (Chi alone and Chi + Alg). Additionally, a reduction in the microbial count in the Chi + Alg + NC1 film was observed, corroborating the shelf-life improvement. In addition to its inherent antimicrobial properties, NC1 induced hydrophilic properties to the film, which further aids in its antimicrobial activity against E. coli. These findings suggest that Chi + Alg + NC1 film could be a potent alternative to plastic packaging and can be used as a cling film to prolong the shelf life of red meat.

Recent and emerging food packaging alternatives: Chemical safety risks, current regulations, and analytical challenges

Food contact materials should not release their constituent substances into food at levels harmful to human health nor change the food composition, taste, or odor unacceptably. The historical evolution of food packaging shows that the use of plastics has increased dramatically, because of its convenience, lightweight, and cost effectiveness, but carries a significant environmental impact. Influenced by trends such as growing awareness of the environmental footprint and stricter safety requirements, conventional packaging is now progressively evolving toward new alternatives. All stakeholders in the agrifood system are involved in the journey to transform food packaging to more sustainable alternatives, while maintaining the important functionalities of suitable food packaging. The current most promising food packaging alternatives are presented in this review with their benefits, limitations, and associated potential safety hazards, with a focus on chemical hazards. Although some potential hazards are common to conventional packaging, others are specific to the new alternatives. Identification of potential chemical hazards associated with these new packaging alternatives is important to anticipate any risks posed to consumer safety. With much diversity in packaging types and rules aimed at ensuring safety drastically varying between jurisdictions, it is not always easy to determine the best way to assess the safety of food packaging. International guidance on principles for safe food packaging could help drive global harmonization and would play a crucial role in ensuring a consistent and science-based framework for the safety and compliance of new and emerging food packaging.

Recent advances in sustainable biopolymer-based nanocomposites for smart food packaging: A review

The main goal of emerging food-packaging technologies is to address environmental issues and minimize their impact, while also guaranteeing food quality and safety for consumers. Bio-based polymers have drawn significant interest as a means to reduce the usage and environmental impact of petroleum-derived polymeric products. Therefore, this current review highlights on the biopolymer blends, various biodegradable bio-nanocomposites materials, and their synthesis and characterization techniques recently used in the smart food packaging industry. In addition, some insights on potential challenges as well as possibilities in future smart food packaging applications are thoroughly explored. Nanocomposite packaging materials derived from biopolymers have the highest potential for use in improved smart food packaging that possesses bio-functional properties. Nanomaterials are utilized for improving the thermal, mechanical, and gas barrier attributes of bio-based polymers while maintaining their biodegradable and non-toxic qualities. The packaging films that were developed exhibited enhanced barrier qualities against carbon dioxide, oxygen, and water vapour. Additionally, they demonstrated better mechanical strength, thermal stability, and antibacterial activity. More research is needed to develop and use smart food packaging materials based on bio-nanocomposites on a worldwide scale, while removing plastic packaging.

Processing and Properties of Polyhydroxyalkanoate/ZnO Nanocomposites: A Review of Their Potential as Sustainable Packaging Materials

The escalating environmental concerns associated with conventional plastic packaging have accelerated the development of sustainable alternatives, making food packaging a focus area for innovation. Bioplastics, particularly polyhydroxyalkanoates (PHAs), have emerged as potential candidates due to their biobased origin, biodegradability, and biocompatibility. PHAs stand out for their good mechanical and medium gas permeability properties, making them promising materials for food packaging applications. In parallel, zinc oxide (ZnO) nanoparticles (NPs) have gained attention for their antimicrobial properties and ability to enhance the mechanical and barrier properties of (bio)polymers. This review aims to provide a comprehensive introduction to the research on PHA/ZnO nanocomposites. It starts with the importance and current challenges of food packaging, followed by a discussion on the opportunities of bioplastics and PHAs. Next, the synthesis, properties, and application areas of ZnO NPs are discussed to introduce their potential use in (bio)plastic food packaging. Early research on PHA/ZnO nanocomposites has focused on solvent-assisted production methods, whereas novel technologies can offer additional possibilities with regard to industrial upscaling, safer or cheaper processing, or more specific incorporation of ZnO NPs in the matrix or on the surface of PHA films or fibers. Here, the use of solvent casting, melt processing, electrospinning, centrifugal fiber spinning, miniemulsion encapsulation, and ultrasonic spray coating to produce PHA/ZnO nanocomposites is explained. Finally, an overview is given of the reported effects of ZnO NP incorporation on thermal, mechanical, gas barrier, UV barrier, and antimicrobial properties in ZnO nanocomposites based on poly(3-hydroxybutyrate), poly(3-hydroxybutyrate-co-3-hydroxyvalerate), and poly(3-hydroxybutyrate-co-3-hydroxyhexanoate). We conclude that the functionality of PHA materials can be improved by optimizing the ZnO incorporation process and the complex interplay between intrinsic ZnO NP properties, dispersion quality, matrix-filler interactions, and crystallinity. Further research regarding the antimicrobial efficiency and potential migration of ZnO NPs in food (simulants) and the End-of-Life will determine the market potential of PHA/ZnO nanocomposites as active packaging material.

Accelerated Life Testing of Biodegradable Starch Films with Nanoclay Using the Elongation Level as a Stressor

An attempt was made to evaluate the elongation level as a stressor on biodegradable starch films reinforced with nanoclay using a simple linear model. A total of 120 film units were subjected to increasing elongation levels and the exact break time of the failed units was monitored. Nine different attempts were made to fit the data distribution and the lognormal distribution was chosen as the most suitable because it resulted in the lowest values of the regression fit indices -2LL, AICc and BIC. Following the selection of the best fit, it was, generally, observed that an increase in the elongation level resulted in the decreasing exact break time of the films. Among several models, the best fit was provided by the simple linear model. Based on this model, the acceleration factor was estimated, and it was shown that it increased exponentially while increasing the elongation level. Finally, the probability of failure and the hazard rate of the film units as a function of the elongation level were estimated, demonstrating the applicability of this method as a tool for food packaging film failure prediction.

Digital Twin Model of Paper-Aluminum Laminates for Sustainable Packaging

The proposed integrated experimental and simulation study focuses on the mechanical behavior and failure analysis of coupled paper-aluminum (paper-Al) laminates for sustainable packaging. The research employs an innovative experimental approach combining uniaxial loading with in situ visualization of sample deformation. The acquired experimental data are utilized to validate a simulation model, ensuring its accuracy and reliability. Parametric studies conducted through the finite element model further enhance our understanding of the mechanical behavior of the coupled laminates. Specifically, the study investigates microscopic mechanisms influencing the overall response of laminates in both the machine direction (MD) and the cross-machine direction (CD), presenting a comparative analysis with traditional aluminum-polyethylene (Al-PE) laminates, which is a prevalent choice in the packaging industry. The findings contribute to a better comprehension of key factors affecting the mechanical behavior of paper-Al laminates, enabling the design of more effective and sustainable solutions for the packaging industry. Results indicate the advantage of increasing the laminate thickness in the MD, demonstrating an enhanced strength. Conversely, the sensitivity of the thickness variation in the CD is found to be less pronounced. Additionally, our investigation highlights the substantial potential of paper-based materials as environmentally friendly alternatives, particularly in contrast to Al-PE laminates. Furthermore, integrating an innovative digital twin model, which combines experimental data and simulation, significantly advances our understanding and application of laminated in the context of paper packaging design.

Development of alginate film filled with halloysite-carbon dots for active food packaging

The development of functional bionanocomposites for active food packaging is of current interest to replace non-biodegradable plastic coatings. In the present work, we report the synthesis of an alginate-based nanocomposite filled with modified halloysite nanotubes (HNTs) to develop coatings with improved barrier properties for food packaging. Firstly, HNTs were chemically modified by the introduction of carbon dots units (CDs) onto their external surface (HNTs-CDs) obtaining a nanomaterial where CDs are uniformly present onto the tubes as verified by morphological investigations, with good UV absorption and antioxidant properties. Afterwards, these were dispersed in the alginate matrix to obtain the alginate/HNTs-CDs nanocomposite (Alg/HNTs-CDs) whose morphology was imaged by AFM measurements. The UV and water barrier properties (in terms of moisture content and water vapor permeability) were investigated, and the antioxidant properties were evaluated as well. To confer some antimicrobial properties to the final nanocomposite, the synthetized filler was loaded with a natural extract (E) from M. cisplatensis. Finally, the extract kinetic release both from the filler and from the nanocomposite was studied in a medium mimicking a food simulant and preliminary studies on the effect of Alg/HNTs-CDs/E on coated and uncoated fruits, specifically apples and bananas were also carried out.

Analysis of the regulations concerning circular economy and its relationship to the reduction of food loss and waste on an international level: A review

The term food loss and waste (FLW) refers to discarded food during the different stages of the food chain. Food loss occurs during the initial stages of the food chain, and food waste occurs during the final stages. The relation between FLW and circular economy (CE) is particularly important for countries which are beginning to implement actions or regulations on this topic. These proposals may have an impact in strategic sectors of their economy. The objective of this review document was to analyse the regulations of FLW and CE in some countries located throughout the European Union, Asia, Africa and Latin America. To fulfil this objective, FLW and CE regulations were identified and analysed in 12 countries located in the aforementioned regions. The analysis showed that France, Spain, Japan and Uruguay included objectives related to FLW in their CE legislations focusing on food waste reduction, whereas China, Chile, Argentina and Mexico did not include FLW in their CE legislations. African countries did not have CE legislations in place yet. France and Japan have had more success in the reduction of FLW. In conclusion, CE regulation should include FLW regulation to achieve more efficiency at reducing and reusing these residues.

Salicylhydroxamic acid containing structural adhesive

The feasibility of utilizing salicylhydroxamic acid (SHAM) as a new adhesive molecule for designing structural adhesives is investigated in this study. SHAM-containing polymers were prepared with a hydroxyethyl methacrylate (HEMA) or methoxyethyl acrylate (MEA) backbone and mixed with polyvinylidene fluoride (PVDF). PVDF was included to increase the cohesive property of the adhesive through hydrogen bond (H-bond) formation with the adhesive polymers. SHAM-containing adhesive demonstrated lap shear adhesion strength (S adh) greater than 0.9 MPa to glass, metal, and polymeric surfaces. Adhesive formulations with elevated SHAM-content also demonstrated increased adhesive properties with S adh values reaching as high as 4.8 MPa. Due to the physically crosslinked nature of these adhesives, formulations with extensive H-bonding resulted in strong adhesion and stability. HEMA consists of a terminal hydroxyl group with both H-bond donor and acceptor, which enabled HEMA-containing adhesives to demonstrate strong adhesion even without PVDF. On the other hand, MEA contains a methoxy group that lacks H-bond donors for forming H-bonding and MEA-containing adhesives required PVDF to provide H-bond acceptors to increase its cohesive property. An aging study was performed on the bonded joints. While the adhesive joints did not demonstrate any reduction in S adh values over 25 days when incubated in a dry condition, S adh values decreased by 80% over 48 h when incubated in water. This is potentially due to the hydrophilic and physically crosslinked nature of the adhesive. Nevertheless, the SHAM-containing adhesive outperformed a catechol-containing adhesive and epoxy glue and is a promising new adhesive molecule for designing structural adhesives.

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 and recent trends in plant-based materials and edible films: a mini-review

Plant-based materials and edible films have emerged as promising alternatives to conventional packaging materials, offering sustainable and environmentally friendly solutions. This mini-review highlights the significance of plant-based materials derived from polysaccharides, proteins, and lipids, showcasing their renewable and biodegradable nature. The properties of edible films, including mechanical strength, barrier properties, optical characteristics, thermal stability, and shelf-life extension, are explored, showcasing their suitability for food packaging and other applications. Moreover, the application of 3D printing technology allows for customized designs and complex geometries, paving the way for personalized nutrition. Functionalization strategies, such as active and intelligent packaging, incorporation of bioactive compounds, and antimicrobial properties, are also discussed, offering additional functionalities and benefits. Challenges and future directions are identified, emphasizing the importance of sustainability, scalability, regulation, and performance optimization. The potential impact of plant-based materials and edible films is highlighted, ranging from reducing reliance on fossil fuels to mitigating plastic waste and promoting a circular economy. In conclusion, plant-based materials and edible films hold great potential in revolutionizing the packaging industry, offering sustainable alternatives to conventional materials. Embracing these innovations will contribute to reducing plastic waste, promoting a circular economy, and creating a sustainable and resilient planet.

Edible, Active and Intelligent Food Packaging Polymeric Materials

With a focus on sustainability and functionality, this Special Issue looks at various topics, including novel food-packaging solutions, bio-based adhesives, and the integration of nanotechnology to improve performance. It emphasizes the importance of understanding limitations and overcoming them through innovation, highlighting the crucial role of bio-based materials in ensuring food safety and quality, especially in the context of the COVID-19 pandemic. Future research areas emphasize the need for holistic approaches that prioritize circularity and sustainability throughout the packaging lifecycle. By fostering collaboration and innovation, this Special Issue aims to make progress towards a more sustainable and resilient future for food packaging.

Hybrid chiral nanocellulose-cyanidin composite with pH and humidity response for visual inspection and real-time tracking of shrimp quality and freshness

Biobased multi-stimulation materials have received considerable attention for intelligent packaging and anti-counterfeiting applications. Cellulose nanocrystals (CNCs) and cyanidins are good material candidates for monitoring food freshness as they are eco-friendly natural substances. This work incorporated cyanidin with a CNC-hosting substrate to develop a simple, environment-friendly colorimetric device to visualize food freshness. Across the pH range of 2-13, the indicator exhibited noticeable color changes ranging from red to gray and eventually to orange. The CNC-cyanidin (CC) film exhibited a dramatic color change from blue to dark red and high sensitivity at a relative humidity of 30 %-100 %. In corresponding to the total volatile elemental nitrogen (TVB-N) level of shrimp, the indicator showed distinguishable colors at different stages of shrimp. The findings imply that the samples have substantial potential for use as an intelligent indicator for tracking shrimp freshness.

Advanced Packaging Techniques-A Mini-Review of 3D Printing Potential

Packaging and packaging technology constitute a pivotal industry deeply intertwined with our daily lives and prevalent in various settings, including grocery stores, supermarkets, restaurants, and pharmacies. The industry is constantly evolving thanks to technological advances. This article delves into the dynamic landscape of 3D printing in packaging, exploring its profound implications and potential. While this article highlights the advantages of traditional packaging approaches, it also highlights the many benefits of 3D printing technology. It describes how 3D printing enables personalization, rapid prototyping, and low-cost production, streamlining packaging design and manufacturing processes. Offering innovative solutions in design, functionality, and accessibility, the potential of 3D printing in packaging is promising.

Thermochromic Polymer Nanocomposites for the Heat Detection System: Recent Progress on Properties, Applications, and Challenges

Reversible thermochromic polymers have emerged as compelling candidates in recent years, captivating attention for their application in heat detection systems. This comprehensive review navigates through the multifaceted landscape, intricately exploring both the virtues and hurdles inherent in their integration within these systems. Their innate capacity to change colour in response to temperature fluctuations renders reversible thermochromic nanocomposites promising assets for heat detection technologies. However, despite their inherent potential, certain barriers hinder their widespread adoption. Factors such as a restricted colour spectrum, reliance on external triggers, and cost considerations have restrained their pervasive use. For instance, these polymer-based materials exhibit utility in the domain of building insulation, where their colour-changing ability serves as a beacon, flagging areas of heat loss or inadequate insulation, thus alerting building managers and homeowners to potential energy inefficiencies. Nevertheless, the limited range of discernible colours may impede precise temperature differentiation. Additionally, dependency on external stimuli, such as electricity or UV light, can complicate implementation and inflate costs. Realising the full potential of these polymer-based materials in heat detection systems necessitates addressing these challenges head-on. Continuous research endeavours aimed at augmenting colour diversity and diminishing reliance on external stimuli offer promising avenues to enhance their efficacy. Hence, this review aims to delve into the intricate nuances surrounding reversible thermochromic nanocomposites, highlighting their transformative potential in heat detection and sensing. By exploring their mechanisms, properties, and current applications, this manuscript endeavours to shed light on their significance, providing insights crucial for further research and potential applications.

Antibacterial activities of Miang extracts against selected pathogens and the potential of the tannin-free extracts in the growth inhibition of Streptococcus mutans

Bacterial pathogens have remained a major public health concern for several decades. This study investigated the antibacterial activities of Miang extracts (at non-neutral and neutral pH) against Bacillus cereus TISTR 747, Escherichia coli ATCC 22595, Salmonella enterica serovar Typhimurium TISTR 292 and Streptococcus mutans DMST 18777. The potential of Polyvinylpolypyrrolidone (PVPP)-precipitated tannin-free Miang extracts in growth-inhibition of the cariogenic Streptococcus mutans DMST 18777 and its biofilms was also evaluated. The tannin-rich fermented extracts had the best bacterial growth inhibition against S. mutans DMST 18777 with an MIC of 0.29 and 0.72 mg/mL for nonfilamentous fungi (NFP) Miang and filamentous-fungi-processed (FFP) Miang respectively. This observed anti-streptococcal activity still remained after PVPP-mediated precipitation of bioactive tannins especially, in NFP and FFP Miang. Characterization of the PVPP-treated extracts using High performance liquid chromatography quadrupole-time of flight-mass spectrometry (HPLC-QToF-MS) analysis, also offered an insight into probable compound classes responsible for the activities. In addition, Crystal violet-staining also showed better IC50 values for NFP Miang (4.30 ± 0.66 mg/mL) and FFP Miang (12.73 ± 0.11 mg/mL) against S. mutans DMST 18777 biofilms in vitro. Homology modeling and molecular docking analysis using HPLC-MS identified ligands in tannin-free Miang supernatants, was performed against modelled S. mutans DMST 18777 sortase A enzyme. The in silico analysis suggested that the inhibition by NFP and FFP Miang might be attributed to the presence of ellagic acid, flavonoid aglycones, and glycosides. Thus, these Miang extracts could be optimized and explored as natural active pharmaceutical ingredients (NAPIs) for applications in oral hygienic products.

Valorization of a by-product of the yerba mate industry by assembling with cassava starch adhesive for packaging material production

Yerba mate industrial processing produces tons of powder as a by-product, this yerba mate powder (YMP) is an excellent source of biomass to develop biodegradable materials. Cassava starch modified with 1,2,3,4-butane tetracarboxylic acid (BA) in the presence of sodium propionate as a catalyst is an eco-friendly option to obtain bioadhesives. This work aimed to develop sustainable laminates from starch-based adhesives and yerba mate powder and to study their physico-chemical, structural, and mechanical properties. Blends of bioadhesive and YMP were prepared (1:1, adhesive:YMP). Monolayer materials were obtained by thermo-compression and later assembled with adhesive to obtain bilayer laminates. Bioadhesive was able to bind the yerba mate by-product fibers, as evidenced by SEM microstructure analysis, the interactions of adhesive:substrate were elucidated by ATR-FTIR and supported by chemometrics analysis. The incorporation of the catalyst decreased the rugosity of materials and their mechanical performance was improved by the action of both acid concentration and catalyst presence, requiring higher energy for puncture. Thus, it was feasible to obtain mono and bilayer laminates as an eco-compatible alternative for the design of sustainable tray-like materials based on the industrial by-product of yerba mate.

Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications

Recently, as concerns about petrochemical-derived polymers increase, interest in biopolymer-based materials is increasing. Undoubtedly, biopolymers are a better alternative to solve the problem of synthetic polymer-based plastics for packaging purposes. There are various types of biopolymers in nature, and mostly polysaccharides are used in this regard. Carrageenan is a hydrophilic polysaccharide extracted from red algae and has recently attracted great interest in the development of food packaging films. Carrageenan is known for its excellent film-forming properties, high compatibility and good carrier properties. Carrageenan is readily available and low cost, making it a good candidate as a polymer matrix base material for active and intelligent food packaging films. The carrageenan-based packaging film lacks mechanical, barrier, and functional properties. Thus, the physical and functional properties of carrageenan-based films can be enhanced by blending this biopolymer with functional compounds and nanofillers. Various types of bioactive ingredients, such as nanoparticles, natural extracts, colorants, and essential oils, have been incorporated into the carrageenan-based film. Carrageenan-based functional packaging film was found to be useful for extending the shelf life of packaged foods and tracking spoilage. Recently, there has been plenty of research work published on the potential of carrageenan-based packaging film. Therefore, this review discusses recent advances in carrageenan-based films for applications in food packaging. The preparation and properties of carrageenan-based packaging films were discussed, as well as their application in real-time food packaging. The latest discussion on the potential of carrageenan as an alternative to traditionally used synthetic plastics may be helpful for further research in this field.

Balancing Freshness and Sustainability: Charting a Course for Meat Industry Innovation and Consumer Acceptance

The agribusiness sector is constantly seeking solutions to enhance food security, sustainability, and resilience. Recent estimates indicate that one-third of the total food production remains unused due to waste or limited shelf life, resulting in negative environmental and ethical consequences. Consequently, exploring technological solutions to extend the shelf life of food products could be a crucial option to address this issue. However, the success of these technological solutions is closely linked to the perception of the end-consumers, particularly in the short term. Based on these considerations, this paper presents a systematic literature review of the main technological innovations in the fresh meat industry and of consumers' perceptions of such innovations. Regarding innovative technologies, this review focused on active and smart packaging. Amidst various technological innovations, including the utilization of fundamental matrices and natural additives, a noticeable gap exists in consumer perception studies. This study represents the first comprehensive compilation of research on consumers' perceptions and acceptance of innovations designed to extend the shelf life of fresh meat. Moreover, it sheds light on the existing barriers that hinder the complete embrace of these innovations.

Green and facile fabrication of multifunctional cellulose nanocrystal and carvacrol together reinforced chitosan bio-nanocomposite coatings for fruit preservation

The continuous development of sustainable food-active packaging materials and practices with high performance is a response to the increasing challenges posed by microbial food safety and environmental contamination. In this study, a multifunctional bio-nanocomposite composed primarily of chitosan, cellulose nanomaterials and carvacrol was proposed as a conformal coating for fruit preservation. The coating exhibits excellent antioxidant and antibacterial activities owing to the incorporation of the carvacrol. The inhibition rate of the coating on E. coli and S. aureus is enhanced by 57.13 % and 62.18 %, respectively. And its antioxidant activities is also improved by 77.45 %. In addition, the oxygen permeability (OP) and water vapor permeability (WVP) of this CS/CNC coating are significantly lowered by 67 % and 46 %, respectively, comparing with the CS coating. The coating exhibited excellent biosafety and cytocompatibility because of over 90 % of the HepG2 cells remained alive in each concentration of the coating after 24 h incubation. Additionally, the efficacy of the coating in prolonging the freshness and visual appeal of perishable fruits is substantiated by the experiment involving two fruit specimens. Furthermore, the coating's ease of production, ingestibility, washability, and utilization of cost-effective and easily accessible biomaterials, including renewable waste materials, indicate its potential as a viable economic substitute for commercially accessible fruit coatings.

Consumers' willingness to buy meat and seafood products close to the expiry date: an exploratory study from Denmark

Introduction

Meat- and seafood products close to their expiry date (MSPCED) are one of the significant contributors to the growing food waste. Therefore, this study aims to investigate consumers' attitudes and willingness to buy MSPCED.

Methods

An online questionnaire was used to collect data from 400 Danish consumers.

Results and discussion

Three consumer segments were identified based on their willingness to buy MSPCED: 39.8% of the participants showed a high willingness to buy MSPCED close to their expiry date ("All High"), 34.5% were selective with a high willingness to buy meat close to their expiry date but not seafood ("High meat, low seafood"), while 25.7% showed a low willingness to buy MSPCED ("All Low"). Consumers' willingness to buy MSPCED is influenced by the perceived quality of the products, food safety, social acceptability, and price. Consumers were willing to pay a higher price for minced beef close to the expiry date when compared to cod fillets, pork cuts, and chicken breasts. However, consumers were willing to buy cod fillets with the lowest discount percentage when compared to pork cuts, minced beef, and chicken breast. The findings suggest that price reduction and discount percentage can have varying effects in influencing willingness to pay for MSPCED. This study provides valuable insights, for food waste practitioners in the retail sector, to develop effective strategies for reducing food waste by influencing consumer willingness to buy and pay for perishable products like meat and seafood.

Edible packaging as sustainable alternative to synthetic plastic: a comprehensive review

The choice of an appropriate packaging materials enhances the shelf life and improves quality of food during transportation, storage, and distribution. Development and innovations in food packaging systems have become essential in the food industry. Most widely used packaging materials are non-biodegradable plastics and are harmful to environment and human health. Thus, food industry is replacing non-biodegradable plastics with biodegradable plastics to reduce environmental pollution, health hazards, and food waste. Edible packaging may reduce food waste and keep perishables fresh. This review article compares edible packaging materials to synthetic ones and discusses their pollution-reducing effects. The several types of food packaging discussed in the review include those produced from polysaccharides, proteins, lipids, and composite films. The various characteristics of edible packaging are reviewed, including its barrier qualities, carrier properties, mechanical capabilities, and edibility. The carrier properties describe the capacity to transport and manage the release of active substances, and the edibility indicates acceptance of these items by the customers. Plasticizers, antimicrobials, antioxidants, and emulsifiers were included in the edible packaging to enhance the characteristics of the film. The development and implementation of edible packaging on food products from the laboratory to large-scale industrial levels, as well as their potential industrial applications in the dairy, meat, confectionary, poultry, fish, fruit, and vegetable processing sectors are addressed.

Formulization and characterization of guar gum and almond gum based composite coating and their application for shelf-life extension of okra (Hibiscus esculentus)

The current novel study aims was to development and characterization of gum based (guar gum: almond gum) composite formulations with or without addition of oregano essential oils to extend the shelf life of okra at ambient condition. In this study, the optimized composite of guar gum: almond gum (75:25 V/V) prepared with addition of different concentrations (0.05, 0.1 and 0.15 % (V/V) of oregano essential oils to study their physicochemical, rheological, antimicrobial and particle size & zeta potential distribution. In addition, the effects of prepared edible coatings on shelf-life of okra vegetables were also investigated by assessing their postharvest quality attributes at ambient (23 °C) storage up to 7 days storage. The results revealed, increasing concentration of essential oils in composite coating significantly increased in pH, TSS, particle size, antimicrobial (Apergillus. niger, Escherichia coli, Staphylococcus aureus) activity respectively. Furthermore, the increasing EOs improved viscosity (n) and stability of the coatings matrix. In addition, the applications of guar gum (0.25 %): almond gum (0.5 %) composite ratio (75,25) with oregano essential oils exhibited excellent properties and potential to maintain the postharvest characteristics of okra throughout the storage period. The results of this study revealed that the addition of higher concentration (0.15 %) of essential oils in composite formulation of 75 % guar gum +25 % almond gum (03) showed higher value of pH (5.45), antioxidant activity (20.87 %), particle size (899.1 nm), zeta potential (-8.6 mV), polydispersity index (50.6 %) and higher antimicrobial activity against E.coli (19 mm), S. aureus (29 mm) and A. niger (35 mm) as compared to other formulations. Therefore, the lower composite formulation (01) with lower concentration (0.05 %) of oregano essential oil was found most effective formulation to maintain the shelf life of okra for up to 4 days as compared to other treated and control okra samples at ambient temperature by retarded the weight loss (12.74 %), maintained higher firmness (0.998 N), lower respiration rate (484.32 ml Co2/kg/h) respectively on 7 days of storage. The microbial load in the okra samples treated with different guar gum: almond gum composite showed lower microbial load in terms of total plate count and yeast & mold counts as compared to control samples. Samples treated with O3 coating showed lowest TPC (0.1 × 108 cfu/g) and YMC (6.63 × 106 cfu/g) followed by O2 (0.48 × 108 cfu/g, 7.9 × 106 cfu/g) and O1 (0.78 × 108 cfu/g, 9.45 × 106 cfu/g) respectively on 6rd day of storage, overall results indicated that the application of composite coating with different concentrations of oregano essential oils were effective to maintained postharvest shelf life of okra up to 4 days at ambient condition.

Mesoporous silica nanoparticles: A versatile platform for encapsulation and delivery of essential oils for food applications

Essential oils (EOs) are biologically active and volatile substances that have found widespread applications in the food, cosmetics, and pharmaceutical industries. However, there are some challenges to their commercial utilization due to their high volatility, susceptibility to degradation, and hydrophobicity. In their free form, EOs can quickly evaporate, as well as undergo degradation reactions like oxidation, isomerization, dehydrogenation, or polymerization when exposed to light, heat, or air. Encapsulating EOs within mesoporous silica nanoparticles (MSNPs) could overcome these limitations and thereby broaden their usage. MSNPs may endow protection and slow-release properties to EOs, thereby extending their stability, enhancing their efficacy, and improving their dispersion in aqueous environments. This review explores and compares the design and development of different MSNP-based nanoplatforms to encapsulate, protect, and release EOs. Initially, a brief overview of the various types of available MSNPs, their properties, and their synthesis methods is given to better understand their roles as carriers for EOs. Several encapsulation technologies are then examined, including solvent-based and solvent-free methods. The suitability of each technology for EO encapsulation, as well as its impact on their stability and release, is discussed in detail. Opportunities and challenges for using EO-loaded MSNPs as preservatives, flavor enhancers, and antimicrobial agents in the food industry are then highlighted. Overall, this review aims to bridge a knowledge gap by providing a thorough understanding of EO encapsulation within MSNPs, which should facilitate the application of this technology in the food industry.

Emerging trends in biomaterials for sustainable food packaging: A comprehensive review

This comprehensive review investigates a variety of creative approaches in the field of sustainable food packaging biomaterials in response to growing environmental concerns and the negative effects of traditional plastic packaging. The study carefully looks at new developments in biomaterials, such as biodegradable polymers, ceramics, composites, and metal alloys, in response to the growing need for environmentally suitable substitutes. It highlights how they might replace conventional plastic packaging and lessen environmental damage. Moreover, the incorporation of nanotechnology into packaging is closely examined due to its crucial function in improving barrier qualities, introducing antimicrobial properties, and introducing smart packaging features. The investigation includes edible coatings and films made of biodegradable polymers that offer new sensory experiences in addition to prolonging the shelf life of products. The review emphasizes the use of biomaterials derived from food processing and agricultural waste, supporting environmentally responsible methods of producing materials while simultaneously using less resources and waste. As a strong defense against plastic pollution, the report highlights the food industry's increasing use of recyclable and biodegradable packaging, which is in line with the concepts of the circular economy. A movement in consumer tastes and regulatory pressures toward sustainable food packaging is evident in global market patterns. Notwithstanding these encouraging trends, there are still issues to be resolved, including cost-effectiveness, technological constraints, and the scalability of biomaterial production. This thorough analysis concludes by highlighting the critical role biomaterials have played in guiding the food industry toward sustainability and emphasizing the need for ongoing research and development to adequately address environmental issues on a worldwide scale and satisfy the growing demand for environmentally friendly packaging options. Biomaterials show great promise as catalysts for the food industry's transition to a sustainable future.

Enhancing Paper Packaging's Wet Strength Using the Synergy between Chitosan and Nanofibrillated Cellulose Additives

The demand for eco-friendly packaging materials has urged researchers to look for alternatives to petroleum-based polymers. In this regard, paper-based products have turned out to be a promising choice; however, their weak resistance to water has limited their application. The use of various additives to enhance paper's moisture resistance is a common practice. However, considering the growing global agenda for sustainable development, the search for new bio-based paper additives has become increasingly important. This study investigated the potential synergistic impact of the addition of nanofibrillated cellulose (NFC) and chitosan additives (CHIT) to different fiber combinations to improve paper's properties, in particular, their wet strength. The efficacy of the additive application order was examined and was found to be crucial in achieving the desired outcomes. The results showed that incorporating CHIT after NFC enhanced the paper's tensile and burst indicators, as well as the paper stretch in the dry state, by 35-70%, 35-55%, and 20-35%, respectively. In addition, the tensile index and stretch in the wet state improved 9-13 times and 2.5-5.5 times over, respectively. The air permeability decreased 2.5-12 times over. These findings demonstrate that the sequential addition of the NFC and CHIT additives yield a greater enhancement of paper's properties than using each additive separately.

Recent advances in plant-based polysaccharide ternary complexes for biodegradable packaging

Polysaccharide-based packaging has been directed toward the development of technologies for the generation of packaging with biodegradable materials that can serve as substitutes for conventional packaging. Polysaccharides are reliable sources of edible packaging materials with excellent renewability, biodegradability, and bio-compatibility as well as antioxidant and antimicrobial activities. Apart from these properties, packaging film developed from a single polysaccharide has various disadvantages due to undesirable properties. Thus, to overcome these problems, researchers focused on ternary blend-based bio-packaging instead of the primary and binary complex to improve their characteristics and properties. The review emphasizes the extraction of polysaccharides and their combination with other polymers to provide desirable characteristics and physico-mechanical properties of the biodegradable film which will upgrade the green packaging technology in the future generation This review also explores the advancement of ternary blend-based biodegradable film and their application in foods with different requirements and the future aspects for developing advanced biodegradable film. Moreover, the review concludes that cellulose, modified starch, and another plant-based polysaccharide film mostly provides good gas barrier property and better tensile strength, which can be used as a safeguard of perishable and semi-perishable foods which brings them closer to replacing commercial synthetic packaging.

Innovative Biobased and Sustainable Polymer Packaging Solutions for Extending Bread Shelf Life: A Review

Sustainable packaging has been steadily gaining prominence within the food industry, with biobased materials emerging as a promising substitute for conventional petroleum-derived plastics. This review is dedicated to the examination of innovative biobased materials in the context of bread packaging. It aims to furnish a comprehensive survey of recent discoveries, fundamental properties, and potential applications. Commencing with an examination of the challenges posed by various bread types and the imperative of extending shelf life, the review underscores the beneficial role of biopolymers as internal coatings or external layers in preserving product freshness while upholding structural integrity. Furthermore, the introduction of biocomposites, resulting from the amalgamation of biopolymers with active biomolecules, fortifies barrier properties, thus shielding bread from moisture, oxygen, and external influences. The review also addresses the associated challenges and opportunities in utilizing biobased materials for bread packaging, accentuating the ongoing requirement for research and innovation to create advanced materials that ensure product integrity while diminishing the environmental footprint.

Recent Advances in the Carotenoids Added to Food Packaging Films: A Review

Food spoilage is one of the key concerns in the food industry. One approach is the improvement of the shelf life of the food by introducing active packaging, and another is intelligent packaging. Detecting packed food spoilage in real-time is key to stopping outbreaks caused by food-borne diseases. Using active materials in packaging can improve shelf life, while the nonharmful color indicator can be useful to trace the quality of the food through simple color detection. Recently, bio-derived active and intelligent packaging has gained a lot of interest from researchers and consumers. For this, the biopolymers and the bioactive natural ingredient are used as indicators to fabricate active packaging material and color-changing sensors that can improve the shelf life and detect the freshness of food in real-time, respectively. Among natural bioactive components, carotenoids are known for their good antimicrobial, antioxidant, and pH-responsive color-indicating properties. Carotenoids are rich in fruits and vegetables and fat-soluble pigments. Including carotenoids in the packaging system improves the film's physical and functional performance. The recent progress on carotenoid pigment-based packaging (active and intelligent) is discussed in this review. The sources and biological activity of the carotenoids are briefly discussed, and then the fabrication and application of carotenoid-activated packaging film are reviewed. The carotenoids-based packaging film can enhance packaged food's shelf life and indicate the freshness of meat and vegetables in real-time. Therefore, incorporating carotenoid-based pigment into the polymer matrix could be promising for developing novel packaging materials.

Liquid and Pressure-Sensitive Adhesives Based on Cassava Starch and Gelatin Capsule Residue: Green Alternatives for the Packaging Industry

Natural polymer-based adhesives are green alternatives, necessary to reduce the problems impacted by synthetic adhesives. Starch and gelatin have extraordinary potential for the synthesis of biobased adhesives. Citric acid (CA), a natural acid, induces the crosslinking and hydrolyzing of both gelatin and starch. In this sense, this work deals with the use of gelatin capsule residues as a promising material to produce biobased adhesives in combination with cassava starch in the presence of different CA concentrations characterizing their mechanical, physicochemical and microstructural properties. Depending on CA concentration, formulations adjusted to different applications can be obtained such as liquid and pressure-sensitive adhesive films. The inclusion of CA allows us not only to improve the applicability of the system since it modifies the flowability of the adhesives as evidenced by the observed changes in the viscosity (from 158.3 to 90.3 for formulations with 20 and 80% CA, respectively). In addition, mechanical profiles showed that the inclusion of CA increased the adhesive bond strength (from 2230.7 to 2638.7 for formulations with 20 and 80% CA, respectively). Structural modifications induced by CA in adhesive formulations were highlighted by ATR-FTIR analysis.

Innovations in Food Packaging for a Sustainable and Circular Economy

Packaging is fundamental to maintaining the quality of food, but its contribution with a negative footprint to the environment must be completely changed worldwide to reduce pollution and climate change. Innovative and sustainable packaging and new strategies of reutilization are necessary to reduce plastic waste accumulation, maintain food quality and safety, and reduce food losses and waste. The purpose of this chapter is to present innovations in food packaging for a sustainable and circular economy. First, to present the eco-design packaging approach as well as new strategies for recycled or recyclable materials in food packaging. Second, to show current trends in new packaging materials developed from the use of agro-industrial wastes as well as new methods of production, including 3D/4D printing, electrostatic spinning, and the use of nanomaterials.

Effect of Edible Coating Made from Arrowroot Flour and Kaffir Lime Leaf Essential Oil on the Quality Changes of Pork Sausage under Prolonged Refrigerated Storage

Edible coatings are pivotal in enhancing the quality of processed meat products, acting as barriers to environmental and microbial influences by adhering directly to the food surface. Arrowroot flour, a widely produced edible tuber in Thailand, is uncharted in terms of its capability and effectiveness as an edible coating on food materials. This study aims to elucidate the composition and spectral properties of arrowroot tuber flour (ATF) to discern its viability as an edible coating for pork sausages. ATF exhibited a composition predominantly featuring carbohydrates (74.78%), moisture (9.59%), and protein (8.89%), underlining its appropriateness as an edible coating. Rapid visco amylograph revealed ATF's significant pasting capability. This study incorporated kaffir lime leaves essential oil (KEO) into the ATF coating in diverse concentrations (0-3%). Fourier-transform Infrared spectroscopy illuminated characteristic peaks and bands, showing observable shifts with the integration of KEO, yet the majority of peak placements remained essentially unchanged. The microstructure of the coatings maintained its homogeneity at heightened KEO concentrations, reflecting compatibility with ATF. The efficacy of the ATF-KEO coatings was evaluated on pork sausages, using uncoated samples as controls. While color modifications were evident, coated sausages maintained consistent moisture content, water activity, and pH levels throughout the storage duration. The coated samples also manifested enhanced textural attributes and a decline in lipid oxidation, as evidenced by reduced TBARS levels compared to controls. A subsequent microbial examination corroborated the inhibitory capacity of the ATF-KEO coatings on the microbial proliferation in pork sausages, encapsulating Total Viable Count (TVC), psychrotrophic bacteria, and lactic acid bacteria. In conclusion, the findings substantiate the promising application of ATF, especially in synergy with KEO, as a proficient edible coating for meat products. This combination aids in preserving color and texture, impeding microbial advancement, and moderating lipid oxidation, thereby contributing to the overall quality and safety of the products.

Effect of Biobased Cling Films on Cheese Quality: Color and Aroma Analysis for Sustainable Food Packaging

Biobased and biodegradable polymeric materials are a sustainable alternative to the conventional plastics used in food packaging. This study investigated the possible effect of biobased cling films derived from renewable and circular and sustainable sources on key cheese sensory parameters (appearance and odor) able to influence consumer acceptance or rejection of a food product over time. For this purpose, a semi-hard cheese was selected as food model and stored for 14 days at 5 °C wrapped with five cling films: two bio-plastic materials from renewable circular and sustainable sources (R-BP1 and R-BP2), one bio-plastic film from a non-renewable source (NR-BP), and two conventional cling films (LDPE and PVC). Three analytical approaches (image analysis, electronic nose, and sensory test) were applied to evaluate the variation and the acceptability in terms of appearance and odor of the cheese. In preserving cheese color, the R-BP1 and RBP2 films were comparable to LDPE film, while NR-BP film was comparable to PVC film. In terms of odor preservation, R-BP2 film was comparable to LDPE and PVC. The consumer test showed that appearance and odor scores were higher for cheeses stored in R-BP1 and R-BP2 films than NR-BP film. Moreover, in terms of odor, R-BP1 film performed better than conventional films. This study shows how biodegradable cling films from renewable circular and sustainable resources could have comparable performance to conventional plastics (LDPE and PVC) used in the food sector.

A Recent Digitalization in Recycling Industry Attaining Ecological Sustainability: A Comprehensive Outlook and Future Trend

The management of waste through dual way of recycling (i-e offline and online) is assumed to have a key role in attaining ecological sustainability and enabling circular practices. The research on online recycling is gaining evolution in recent age. Prior literature on the current research theme has failed to provide a comprehensive outlook and future trend. Therefore, the current research intends to elaborate the current research scenario linked with online recycling by critically scrutinizing the prior research over the last 41 years. A comprehensive analysis was conducted using the Scopus database, retrieving a total of 866 articles. These articles were selected to provide a conceptual overview and understanding of the fundamental research conducted in the field. By employing bibliometric analysis this research provides comprehensive detail about evolution, mapping of publications and prominent trends from the year 1981 to 2022 to understand the practices and future trends of online recycling research. The outcomes elucidated that there is exponential increase in research publications relating to online recycling over the last five years. The most influential producer of online recycling research are China, United Kingdom and United States. Chinese Universities has the highest number of publications among all the countries across globe. Moreover, the current research trend is focused on technology based circular economy, industrial ecology, bio-based waste management, dual channel recycling, municipal waste, waste from electrical and electronic equipment (WEEE), environmental impact and lifecycle assessment. Hence, the prominent research perspective and highlighted features could offer recommendation for upcoming studies to contribute in literature and help practitioners, policymakers and professionals move towards circular practices.

A Comprehensive Mini-Review on Lignin-Based Nanomaterials for Food Applications: Systemic Advancement and Future Trends

The shift to an environmentally friendly material economy requires renewable resource exploration. This shift may depend on lignin valorization. Lignin is an aromatic polymer that makes up one-third of total lingo-cellulosic biomass and is separated into large amounts for biofuel and paper manufacture. This renewable polymer is readily available at a very low cost as nearly all the lignin that is produced each year (90–100 million tons) is simply burned as a low-value fuel. Lignin offers potential qualities for many applications, and yet it is underutilized. This Perspective highlights lignin-based material prospects and problems in food packaging, antimicrobial, and agricultural applications. The first half will discuss the present and future studies on exploiting lignin as an addition to improve food packaging’s mechanical, gas, UV, bioactive molecules, polyphenols, and antioxidant qualities. Second, lignin’s antibacterial activity against bacteria, fungi, and viruses will be discussed. In conclusion, lignin agriculture will be discussed in the food industries.