Vegetable Additives in Food Packaging Polymeric Materials

Influence of Different Deep Eutectic Solvents and Plant Extracts on Antioxidant, Mechanical, and Color Properties of Alginate Film

Eco-friendly functional alginate films with plant extracts (chokeberry pomace (ChP) or lemon balm (LB) herb) were obtained. Moreover, deep eutectic solvents (DESs) based on choline chloride, glucose, and betaine were used to acquire the active substances from plant materials. The films were tested regarding the antioxidant, mechanical, and color properties. The results revealed that the films' antioxidant capacities (AC) depended on the extract type and DES used, namely AC values for alginate films with LB were higher than those with ChP. Moreover, the results of the films' mechanical properties depended only on the DES, which acted as a plasticizer in most cases. Furthermore, the color analysis of the studied films showed a dependence on the type of extract and DES. The lightness (L*) was influenced only by the DES type, while the solvent and extract type affected the a* and b* values. Our results show that the films can be applied as active packaging for food products.

Plant Fibers as Composite Reinforcements for Biomedical Applications

Plant fibers possess high strength, high fracture toughness and elasticity, and have proven useful because of their diversity, versatility, renewability, and sustainability. For biomedical applications, these natural fibers have been used as reinforcement for biocomposites to infer these hybrid biomaterials mechanical characteristics, such as stiffness, strength, and durability. The reinforced hybrid composites have been tested in structural and semi-structural biodevices for potential applications in orthopedics, prosthesis, tissue engineering, and wound dressings. This review introduces plant fibers, their properties and factors impacting them, in addition to their applications. Then, it discusses different methodologies used to prepare hybrid composites based on these widespread, renewable fibers and the unique properties that the obtained biomaterials possess. It also examines several examples of hybrid composites and their biomedical applications. Finally, the findings are summed up and some thoughts for future developments are provided. Overall, the focus of the present review lies in analyzing the design, requirements, and performance, and future developments of hybrid composites based on plant fibers.

A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods

As essential oils (EOs) possess GRAS status, there is a strong interest in their application to food preservation. Trends in the food industry suggest consumers are drawn to environmentally friendly alternatives and less synthetic chemical preservatives. Although the use of EOs has increased over the years, adverse effects have limited their use. This review aims to address the regulatory standards for EO usage in food, techniques for delivery of EOs, essential oils commonly used to control pathogens and molds, and advances with new active compounds that overcome sensory effects for meat products, fresh fruits and vegetables, fruit and vegetable juices, seafood, dairy products, and other products. This review will show adverse sensory effects can be overcome in various products by the use of edible coatings containing encapsulated EOs to facilitate the controlled release of EOs. Depending on the method of cooking, the food product has been shown to mask flavors associated with EOs. In addition, using active packaging materials can decrease the diffusion rate of the EOs, thus controlling undesirable flavor characteristics while still preserving or prolonging the shelf life of food. The use of encapsulation in packaging film can control the release of volatile or active ingredients. Further, use of EOs in the vapor phase allows for contact indirectly, and use of nanoemulsion, coating, and film wrap allows for the controlled release of the EOs. Research has also shown that combining EOs can prevent adverse sensory effects. Essential oils continue to serve as a very beneficial way of controlling undesirable microorganisms in food systems.

Fabrication of Antioxidant and Antimicrobial Pullulan/Gelatin Films Integrated with Grape Seed Extract and Sulfur Nanoparticles

Biopolymer-based functional blend films were prepared using pullulan and gelatin with functional fillers of sulfur nanoparticles (SNPs) and grape seed extract (GSE). A mixture of pullulan/gelatin (1:1) produced a compatible but slightly translucent free-standing film. SNPs capped with enoki mushroom extract and GSE were added as functional fillers to improve the properties (physical and functional) of the pullulan/gelatin-based film. The addition of SNP and GSE significantly (p < 0.05) boosted the UV-light barrier, water vapor barrier, and oxygen barrier properties of the pullulan/gelatin films. The mechanical performance of the pullulan/gelatin-based films was slightly decreased (∼10%), whereas the addition of fillers did not significantly affect the hydrophobicity and thermal stability. The addition of SNP provided the antimicrobial function against foodborne pathogenic bacteria, L. monocytogenes and E. coli, while GSE provided a powerful antioxidant activity to the pullulan/gelatin-based film. Therefore, pullulan/gelatin-based composite films with better UV, water vapor, and oxygen barrier properties and enhanced antioxidant and antibacterial properties are expected to have high utility in active food packaging applications.

Innovative Food Packaging, Food Quality and Safety, and Consumer Perspectives

Packaging is an integral part of the food industry associated with food quality and safety including food shelf life, and communications from the marketing perspective. Traditional food packaging provides the protection of food from damage and storage of food products until being consumed. Packaging also presents branding and nutritional information and promotes marketing. Over the past decades, plastic films were employed as a barrier to keep food stuffs safe from heat, moisture, microorganisms, dust, and dirt particles. Recent advancements have incorporated additional functionalities in barrier films to enhance the shelf life of food, such as active packaging and intelligent packaging. In addition, consumer perception has influences on packaging materials and designs. The current trend of consumers pursuing environmental-friendly packaging is increased. With the progress of applied technologies in the food sector, sustainable packaging has been emerging in response to consumer preferences and environmental obligations. This paper reviews the importance of food packaging in relation to food quality and safety; the development and applications of advanced smart, active, and intelligent packaging systems, and the properties of an oxygen barrier. The advantages and disadvantages of these packaging are discussed. Consumer perceptions regarding environmental-friendly packaging that could be applied in the food industry are also discussed.

Effect of Gamma Irradiation on the PLA-Based Blends and Biocomposites Containing Rosemary Ethanolic Extract and Chitosan

The irradiation of polymeric materials with ionizing radiation (γ-rays, X-rays, accelerated electrons, ion beams, etc.) may lead to disproportion, hydrogen abstraction, arrangements, degradation, and/or the formation of new bonds. The purpose of this paper is to evaluate the effect of gamma irradiation on some new poly(lactic acid) (PLA)-based blends and biocomposites, which is crucial when they are used for food packaging or medical purposes. The polymeric blends and biocomposites based on PLA and rosemary ethanolic extract (R) and poly(ethylene glycol) (PEG) (20 wt%) plasticized PLA, chitosan (CS) (3–6 wt%) and R (0.5 wt%) biocomposites were subjected to gamma irradiation treatment using three low γ-doses of 10, 20, and 30 kGy. The effect of irradiation was evaluated by Scanning Electron Microscopy (SEM), Fourier Transform Infrared Spectroscopy (FTIR), Differential Scanning Calorimetry (DSC), thermogravimetry (TG), chemiluminescence method (CL), migration studies, and antibacterial activity tests. It was found that in comparison with neat PLA, the gamma irradiation in the oxidative conditions of the PLA-based blends and biocomposites, causes modifications in the structure, morphology, and thermal properties of the materials depending on irradiation dose and the presence of natural additives such as rosemary and chitosan. It was established that under a gamma-irradiation treatment with dose of 10–20 kGy, the PLA materials showed minor changes in structure and properties being suitable for application in packaging and in addition after irradiation with such doses their antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium is improved.

Edible Biopolymers-Based Materials for Food Applications-The Eco Alternative to Conventional Synthetic Packaging

The problem of waste generated by packaging obtained from conventional synthetic materials, often multilayer, has become more and more pressing with increasing consumption. In this context, nature and humanity have suffered the most. In order to address this phenomenon, global and European organizations have launched and promoted programs and strategies. Replacing petroleum-based packaging with biopolymer packaging has proven to be a real alternative. Thus, the substitution of plastics with biodegradable, non-toxic, edible materials, which can be obtained from marine or agro-industrial waste, is of interest. In the present study, we aimed to develop natural edible materials, obtained entirely from biopolymers such as agar and sodium alginate and plasticized with glycerol and water. Designed to be used for food and food supplements packaging, they can be completely solubilized before consumption. The films were developed through a casting method and were tested in order to identify the physical, optical, and solubility properties. According to the results, the most suitable composition for use as a hydrosoluble packaging material contains agar:alginate:glycerol in a 2:1:1 ratio. The microstructure indicates a homogeneous film, with low roughness values (Rz = 12.65 ± 1.12 µm), high luminosity (92.63), above-average transmittance (T = 51.70%), and low opacity (6.30 A* mm⁻¹). The obtained results are of interest and highlight the possibility of substituting intensely polluting materials with those based on biopolymers.

Encapsulation of Natural Bioactive Compounds by Electrospinning-Applications in Food Storage and Safety

Packaging is used to protect foods from environmental influences and microbial contamination to maintain the quality and safety of commercial food products, to avoid their spoilage and to extend their shelf life. In this respect, bioactive packaging is developing to additionally provides antibacterial and antioxidant activity with the same goals i.e., extending the shelf life while ensuring safety of the food products. New solutions are designed using natural antimicrobial and antioxidant agents such as essential oils, some polysaccharides, natural inorganic nanoparticles (nanoclays, oxides, metals as silver) incorporated/encapsulated into appropriate carriers in order to be used in food packaging. Electrospinning/electrospraying are receiving attention as encapsulation methods due to their cost-effectiveness, versatility and scalability. The electrospun nanofibers and electro-sprayed nanoparticles can preserve the functionality and protect the encapsulated bioactive compounds (BC). In this review are summarized recent results regarding applications of nanostructured suitable materials containing essential oils for food safety.

Antibacterial Biodegradable Films Based on Alginate with Silver Nanoparticles and Lemongrass Essential Oil-Innovative Packaging for Cheese

Replacing the petroleum-based materials in the food industry is one of the main objectives of the scientists and decision makers worldwide. Biodegradable packaging will help diminish the environmental impact of human activity. Improving such biodegradable packaging materials by adding antimicrobial activity will not only extend the shelf life of foodstuff, but will also eliminate some health hazards associated with food borne diseases, and by diminishing the food spoilage will decrease the food waste. The objective of this research was to obtain innovative antibacterial films based on a biodegradable polymer, namely alginate. Films were characterized by environmental scanning electron microscopy (ESEM), Fourier-transform infrared spectroscopy (FTIR) and microscopy, complex thermal analysis (TG-DSC-FTIR), UV-Vis and fluorescence spectroscopy. Water vapor permeability and swelling behavior were also determined. As antimicrobial agents, we used silver spherical nanoparticles (Ag NPs) and lemongrass essential oil (LGO), which were found to act in a synergic way. The obtained films exhibited strong antibacterial activity against tested strains, two Gram-positive (Bacillus cereus and Staphylococcus aureus) and two Gram-negative (Escherichia coli and Salmonella Typhi). Best results were obtained against Bacillus cereus. The tests indicate that the antimicrobial films can be used as packaging, preserving the color, surface texture, and softness of cheese for 14 days. At the same time, the color of the films changed (darkened) as a function of temperature and light presence, a feature that can be used to monitor the storage conditions for sensitive food.

Biodegradable Alginate Films with ZnO Nanoparticles and Citronella Essential Oil-A Novel Antimicrobial Structure

The petroleum-based materials could be replaced, at least partially, by biodegradable packaging. Adding antimicrobial activity to the new packaging materials can also help improve the shelf life of food and diminish the spoilage. The objective of this research was to obtain a novel antibacterial packaging, based on alginate as biodegradable polymer. The antibacterial activity was induced to the alginate films by adding various amounts of ZnO nanoparticles loaded with citronella (lemongrass) essential oil (CEO). The obtained films were characterized, and antibacterial activity was tested against two Gram-negative (Escherichia coli and Salmonella Typhi) and two Gram-positive (Bacillus cereus and Staphylococcus aureus) bacterial strains. The results suggest the existence of synergy between antibacterial activities of ZnO and CEO against all tested bacterial strains. The obtained films have a good antibacterial coverage, being efficient against several pathogens, the best results being obtained against Bacillus cereus. In addition, the films presented better UV light barrier properties and lower water vapor permeability (WVP) when compared with a simple alginate film. The preliminary tests indicate that the alginate films with ZnO nanoparticles and CEO can be used to successfully preserve the cheese. Therefore, our research evidences the feasibility of using alginate/ZnO/CEO films as antibacterial packaging for cheese in order to extend its shelf life.

Mechanical Properties of Bio-Composites Based on Epoxy Resin and Nanocellulose Fibres

The aim of our research was to investigate the effect of a small nanocellulose (NC) addition on an improvement of the mechanical properties of epoxy composites. A procedure of chemical extraction from pressed lignin was used to obtain nanocellulose fibers. The presence of nanoparticles in the cellulose pulp was confirmed by FTIR/ATR spectra as well as measurement of nanocellulose particle size using a Zetasizer analyzer. Epoxy composites with NC contents from 0.5% to 1.5% w/w were prepared. The obtained composites were subjected to strength tests, such as impact strength (IS) and resistance to three-point bending with a determination of critical stress intensity factor (Kc). The impact strength of nanocellulose composites doubled in comparison to the unmodified epoxy resin (EP 0). Moreover, Kc was increased by approximately 50% and 70% for the 1.5 and 0.5% w/w NC, respectively. The maximum value of stress at break was achieved at 1% NC concentration in EP and it was 15% higher than that for unmodified epoxy resin. The highest value of destruction energy was characterized by the composition with 0.5% NC and corresponds to the increase of 102% in comparison with EP 0. Based on the analysis of the results it was noted that satisfactory improvement of the mechanical properties of the composite was achieved with a very small addition of nanofiller while other research indicates the need to add much more nanocellulose. It is also expected that this kind of use of raw materials will allow increasing the economic efficiency of the nanocomposite preparation process. Moreover, nanocomposites obtained in this way can be applied as elements of machines or as a modified epoxy matrix for sandwich composites, enabling production of the structure material with reduced weight but improved mechanical properties.

Hydroxytyrosol and Oleuropein-Enriched Extracts Obtained from Olive Oil Wastes and By-Products as Active Antioxidant Ingredients for Poly (Vinyl Alcohol)-Based Films

Oxidative stability of food is one of the most important parameters affecting integrity and consequently nutritional properties of dietary constituents. Antioxidants are widely used to avoid deterioration during transformation, packaging, and storage of food. In this paper, novel poly (vinyl alcohol) (PVA)-based films were prepared by solvent casting method adding an hydroxytyrosol-enriched extract (HTyrE) or an oleuropein-enriched extract (OleE) in different percentages (5, 10 and 20% w/w) and a combination of both at 5% w/w. Both extracts were obtained from olive oil wastes and by-products using a sustainable process based on membrane technologies. Qualitative and quantitative analysis of each sample carried out by high performance liquid chromatography (HPLC) and nuclear resonance magnetic spectroscopy (NMR) proved that the main components were hydroxytyrosol (HTyr) and oleuropein (Ole), respectively, two well-known antioxidant bioactive compounds found in Olea europaea L. All novel formulations were characterized investigating their morphological, optical and antioxidant properties. The promising performances suggest a potential use in active food packaging to preserve oxidative-sensitive food products. Moreover, this research represents a valuable example of reuse and valorization of agro-industrial wastes and by-products according to the circular economy model.

Active biopackaging produced from by-products and waste from food and marine industries

The agro-food industry cannot today do without packaging to preserve and above all market its products. Plastic materials coming mainly from petrochemicals have taken a predominant place in the food packaging sector. They have become indispensable in many sectors, from fresh to frozen products, from meat and dairy products to fruit and vegetables or almost-ready meals. Plastics are cheap, their lightness reduces transport costs, and their convenience is fundamental for out-of-home catering. However, plastics pose serious end-of-life issues. The development of materials that are more respectful of the consumer and the environment has become a major issue. In addition, the agro-food industries generate significant quantities of waste or by-products that are poorly or not at all recovered. However, these contain constituents that can be extracted or transformed to be compatible with packaging uses. Many molecules from waste materials are of particular interest for the development of active packaging such as biopolymers, bioactive agents, inorganic compounds, fibers, or nano- and micro-objects. Providing bioactive functions such as antioxidants or antimicrobials can extend the shelf life of food while reducing the sophistication of plastic materials and thus improving their recycling. This article summarizes the main materials and constituents that can be recovered from waste and illustrates through several examples what could be the applications of such new, sustainable, and active packaging.

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

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

Tannic-Acid-Cross-Linked and TiO2-Nanoparticle-Reinforced Chitosan-Based Nanocomposite Film

A chitosan-based nanocomposite film with tannic acid (TA) as a cross-linker and titanium dioxide nanoparticles (TiO₂) as a reinforcing agent was developed with a solution casting technique. TA and TiO₂ are biocompatible with chitosan, and this paper studied the synergistic effect of the cross-linker and the reinforcing agent. The addition of TA enhanced the ultraviolet blocking and mechanical properties of the chitosan-based nanocomposite film. The reinforcement of TiO₂ in chitosan/TA further improved the nanocomposite film's mechanical properties compared to the neat chitosan or chitosan/TA film. The thermal stability of the chitosan-based nanocomposite film was slightly enhanced, whereas the swelling ratio decreased. Interestingly, its water vapor barrier property was also significantly increased. The developed chitosan-based nanocomposite film showed potent antioxidant activity, and it is promising for active food packaging.

Bio-Based Packaging Materials Containing Substances Derived from Coffee and Tea Plants

The aim of the research was to obtain intelligent and eco-friendly packaging materials by incorporating innovative additives of plant origin. For this purpose, natural substances, including green tea extract (polyphenon 60) and caffeic acid, were added to two types of biodegradable thermoplastics (Ingeo™ Biopolymer PLA 4043D and Bioplast GS 2189). The main techniques used to assess the impact of phytocompounds on materials’ thermal properties were differential scanning calorimetry (DSC) and thermogravimetry (TGA), which confirmed the improved resistance to thermo-oxidation. Moreover, in order to assess the activity of applied antioxidants, the samples were aged using a UV aging chamber and a weathering device, then retested in terms of dynamic mechanical properties (DMA), colour changing, Vicat softening temperature, and chemical structure, as studied using FT-IR spectra analysis. The results revealed that different types of aging did not cause significant differences in thermo-mechanical properties and chemical structure of the samples with natural antioxidants but induced colour changing. The obtained results indicate that polylactide (PLA) and Bioplast GS 2189, the plasticizer free thermoplastic biomaterial containing polylactide and starch (referred to as sPLA in the present article), both with added caffeic acid and green tea extract, can be applied as smart and eco-friendly packaging materials. The composites reveal better thermo-oxidative stability with reference to pure materials and are able to change colour as a result of the oxidation process, especially after UV exposure, providing information about the degree of material degradation.

Innovative Antimicrobial Chitosan/ZnO/Ag NPs/Citronella Essential Oil Nanocomposite-Potential Coating for Grapes

New packaging materials based on biopolymers are gaining increasing attention due to many advantages like biodegradability or existence of renewable sources. Grouping more antimicrobials agents in the same packaging can create a synergic effect, resulting in either a better antimicrobial activity against a wider spectrum of spoilage agents or a lower required quantity of antimicrobials. In the present work, we obtained a biodegradable antimicrobial film that can be used as packaging material for food. Films based on chitosan as biodegradable polymer, with ZnO and Ag nanoparticles as filler/antimicrobial agents were fabricated by a casting method. The nanoparticles were loaded with citronella essential oil (CEO) in order to enhance the antimicrobial activity of the nanocomposite films. The tests made on Gram-positive, Gram-negative, and fungal strains indicated a broad-spectrum antimicrobial activity, with inhibition diameters of over 30 mm for bacterial strains and over 20 mm for fungal strains. The synergic effect was evidenced by comparing the antimicrobial results with chitosan/ZnO/CEO or chitosan/Ag/CEO simple films. According to the literature and our preliminary studies, these formulations are suitable as coating for fruits. The obtained nanocomposite films presented lower water vapor permeability values when compared with the chitosan control film. The samples were characterized by SEM, fluorescence and UV-Vis spectroscopy, FTIR spectroscopy and microscopy, and thermal analysis.

The use of plant extracts and their phytochemicals for control of toxigenic fungi and mycotoxins

Mycotoxins present a great concern to food safety and security due to their adverse health and socio-economic impacts. The necessity to formulate novel strategies that can mitigate the economic and health effects associated with mycotoxin contamination of food and feed commodities without any impact on public health, quality and nutritional value of food and feed, economy and trade industry become imperative. Various strategies have been adopted to mitigate mycotoxin contamination but often fall short of the required efficacy. One of the promising approaches is the use of bioactive plant components/metabolites synergistically with mycotoxin-absorbing components in order to limit exposure to these toxins and associated negative health effects. In particular, is the fabrication of β-cyclodextrin-based nanosponges encapsulated with bioactive compounds of plant origin to inhibit toxigenic fungi and decontaminate mycotoxins in food and feed without leaving any health and environmental hazard to the consumers. The present paper reviews the use of botanicals extracts and their phytochemicals coupled with β-cyclodextrin-based nanosponge technology to inhibit toxigenic fungal invasion and detoxify mycotoxins.

Influence of the Ultrasonic Treatment on the Properties of Polybutylene Adipate Terephthalate, Modified by Antimicrobial Additive

Particular attention is paid to biodegradable materials from the environmental point of view and antimicrobial materials that ensure the microbiological safety of packaged products. The aim of the work was to study the properties of the composition, based on biodegradable polybutylene adipate terephthalate (PBAT) and the antimicrobial additive-birch bark extract (BBE). Test samples of materials were obtained on the laboratory extruder by extrusion with ultrasonic treatment of the melt. The concentration of the antimicrobial additive in the polymer matrix was 1 wt %. A complex research was carried out to study the structural, physico-mechanical characteristics, antimicrobial properties and biodegradability of the modified PBAT. Comparative assessment of the physico-mechanical characteristics of samples based on PBAT showed that the strength and elongation at break indices slightly decrease when the ultrasonic treatment of the melt is introduced. It was found out, that the antimicrobial additive in the composition of the polymer matrix at the concentration of 1 wt % has a static effect on the development of microorganisms on the surface of the studied modified films. Studies of the biodegradability of modified PBAT by composting for 4 months have shown that the decomposition period of modified materials increased, compared to pure PBAT. The developed modified polymer material can be recommended as an alternative replacement for materials based on polyethylene for food packaging.

Applicability of Agro-Industrial By-Products in Intelligent Food Packaging

Nowadays, technological advancement is in continuous development in all areas, including food packaging, which tries to find a balance between consumer preferences, environmental safety, and issues related to food quality and control. The present paper concretely details the concepts of smart, active, and intelligent packaging and identifies commercially available examples used in the food packaging market place. Along with this purpose, several bioactive compounds are identified and described, which are compounds that can be recovered from the by-products of the food industry and can be integrated into smart food packaging supporting the “zero waste” activities. The biopolymers obtained from crustacean processing or compounds with good antioxidant or antimicrobial properties such as carotenoids extracted from agro-industrial processing are underexploited and inexpensive resources for this purpose. Along with the main agro-industrial by-products, more concrete examples of resources are presented, such as grape marc, banana peels, or mango seeds. The commercial and technological potential of smart packaging in the food industry is undeniable and most importantly, this paper highlights the possibility of integrating the by-products derived compounds to intelligent packaging elements (sensors, indicators, radio frequency identification).

Polysaccharide and Protein Films with Antimicrobial/Antioxidant Activity in the Food Industry: A Review

From an economic point of view, the spoilage of food products during processing and distribution has a negative impact on the food industry. Lipid oxidation and deterioration caused by the growth of microorganisms are the main problems during storage of food products. In order to reduce losses and extend the shelf-life of food products, the food industry has designed active packaging as an alternative to the traditional type. In the review, the benefits of active packaging materials containing biopolymers (polysaccharides and/or proteins) and active compounds (plant extracts, essential oils, nanofillers, etc.) are highlighted. The antioxidant and antimicrobial activity of this type of film has also been highlighted. In addition, the impact of active packaging on the quality and durability of food products during storage has been described.

Development of Biodegradable Whey-Based Laminate Functionalised by Chitosan-Natural Extract Formulations

In this research, antimicrobial polysaccharide chitosan and natural extracts were used as surface coating of a plastic laminate with an integrated whey layer on the inside. The aim was to establish the biodegradable and active concept of packaging laminates. For this purpose, chitosan nanoparticles (CSNPs) with embedded rosemary or cinnamon extracts were synthesised and characterised. Additionally, a whey-based laminate was functionalised: i) chitosan macromolecular solution was applied as first layer and ii) cinnamon or rosemary extracts encapsulated in CSNPs were applied as upper layer (layer wise deposition). Such functionalised whey-based laminate was physicochemically characterized in terms of elemental surface composition, wettability, morphology and oxygen permeability. The antimicrobial activity was tested against Staphylococcus aureus, Escherichia coli, Aspergillus flavus and Penicillium verrucosum. The antioxidant properties were determined using the ABTS assay. It could be shown that after functionalization of the films with the above-mentioned strategy, the wettability was improved. Furthermore, such whey-based laminates still show excellent barrier properties, good antimicrobial activity and a remarkable antioxidative activity. In addition to the improved biodegradability, this type of lamination could also have a positive effect on the shelf-life of products packaged in such structured films.