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Foods
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Advances in the Development of Sustainable Food Packaging
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Advances in the Development of Sustainable Food Packaging

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: closed (20 March 2024) | Viewed by 1632

Special Issue Editors

Dr. Sadeghi Kambiz

E-Mail Website
Guest Editor
Julie Ann Wrigley Global Futures Laboratory, Arizona State University, Tempe, AZ 85287, USA
Interests: sustainable packaging materials; thermoregulatory packaging materials; smart packaging materials; active packaging materials
Prof. Dr. Wenjun Wang

E-Mail Website
Guest Editor
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
Interests: value-added food processing; novel approaches for food engineering; hydrocolloids and emulsions; sonoprocessing; edible coatings; food packaging
Special Issues, Collections and Topics in MDPI journals
Dr. Jinhe Bai

E-Mail Website
Guest Editor
Horticultural Research Laboratory, USDA-ARS, Fort Pierce, FL, USA
Interests: postharvest plant physiology; postharvest handling and storage of fruit; packaging; controlled atmosphere; modified humidity (MH) packaging; edible coating; volatile flavor
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Sustainable food packaging refers to the use of packaging materials and methods that minimize their negative environmental impact while effectively preserving and delivering food products. The goal of sustainable food packaging is to reduce waste, energy consumption, and resource use, while also considering factors like recyclability, compostability, and overall lifecycle impact. Ultimately, sustainable food packaging offers a balance between protecting food products, reducing environmental impacts, and meeting consumer needs. As technology and understanding surrounding sustainability improve, the landscape of sustainable food packaging should evolve. Sustainable packaging aims to use fewer materials overall, opting for lightweight designs and minimalistic packaging whenever possible. This reduces the consumption of resources and energy needed for production. Some key aspects of sustainable food packaging include the following: material choice, biodegradability and compostability, reduced plastic usage, minimalism and design, recyclability, reusable packaging, energy and water efficiency, lifecycle assessment, innovation, consumer education, regulations and certifications, reduction of food waste, and waste valorization.

Dr. Sadeghi Kambiz
Prof. Dr. Wenjun Wang
Dr. Jinhe Bai
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food packaging
  • sustainable packaging
  • thermoregulatory materials
  • smart packaging
  • active packaging
  • post-consumer recycling

Published Papers (2 papers)

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Research

13 pages, 4486 KiB  
Article
New Surface Modification of Hydrophilic Polyvinyl Alcohol via Predrying and Electrospinning of Hydrophobic Polycaprolactone Nanofibers
by Kihyeon Ahn, Kitae Park, Kambiz Sadeghi and Jongchul Seo
Foods 2024, 13(9), 1385; https://doi.org/10.3390/foods13091385 - 30 Apr 2024
Viewed by 716
Abstract
Despite the excellent oxygen barrier and biodegradability of polyvinyl alcohol (PVA), its poor physical properties owing to its inherent hydrophilicity limit its application. In this paper, we report a novel surface modification technique for PVA films, involving the control of the predrying conditions [...] Read more.
Despite the excellent oxygen barrier and biodegradability of polyvinyl alcohol (PVA), its poor physical properties owing to its inherent hydrophilicity limit its application. In this paper, we report a novel surface modification technique for PVA films, involving the control of the predrying conditions (i.e., amount of residual solvent) of the coated PVA film and adjusting the electrospinning process of hydrophobic polycaprolactone (PCL) nanofibers onto the PVA films. The residual solvent of the coated PVA film was varied by changing the predrying time. A shorter predrying time increased the residual solvent content significantly (p < 0.05) and the flexibility of the coated PVA film. Moreover, scanning electron microscopy depicted the improved physical binding of hydrophobic PCL nanofibers to the hydrophilic PVA surface with increased penetration depth to the PVA film with shorter drying times. The PVA/PCL composite films with different predrying times and electrospun PCL nanofibers exhibited an apparent increase in the contact angle from 8.3° to 95.1°. The tensile strength of the pure PVA film increased significantly (p < 0.05) from 7.5 MPa to 77.4 MPa and its oxygen permeability decreased from 5.5 to 1.9 cc/m2·day. Therefore, our newly developed technique is cost-effective for modifying the surface and physical properties of hydrophilic polymers, broadening their industrial applications. Full article
(This article belongs to the Special Issue Advances in the Development of Sustainable Food Packaging)
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19 pages, 3230 KiB  
Article
Enhancing Mechanical Properties of Corn Bran Arabinoxylan Films for Sustainable Food Packaging
by Abdulrahman Alahmed and Senay Simsek
Foods 2024, 13(9), 1314; https://doi.org/10.3390/foods13091314 - 25 Apr 2024
Viewed by 622
Abstract
Arabinoxylan (AX)-based films can improve the mechanical characteristics of biodegradable materials when utilized for food packaging. However, the mechanical properties of AX films for food packaging applications require thorough investigation to establish their viability. In this study, AX was extracted from corn bran [...] Read more.
Arabinoxylan (AX)-based films can improve the mechanical characteristics of biodegradable materials when utilized for food packaging. However, the mechanical properties of AX films for food packaging applications require thorough investigation to establish their viability. In this study, AX was extracted from corn bran coproducts of dry-milling (DCB), wet-milling (WCB), and dried distiller’s grains with solubles (DDGS) using an acid–alkali method. Packaging materials were produced using these AX extracts, each combined with laccase and sorbitol, forming the basis for three different films. These films were then modified by immersing the surface in a lipase–acetate solution. We evaluated their mechanical characteristics, including thickness, tensile properties, tear resistance, and puncture resistance. The thickness and tensile properties of the modified AX films derived from DCB and DDGS showed significant improvements (p < 0.05) compared to the unmodified AX films. In contrast, the modified AX films from WCB showed no significant changes (p > 0.05) in thickness and tensile properties compared to the unmodified WCB AX films. A significant increase in tear resistance (p < 0.05) was observed in all modified AX films after immersion in the lipase–acetate mixture. While puncture resistance was enhanced in the modified AX films, the improvement was not statistically significant (p > 0.05) compared to the unmodified films. The presence of hydroxyl (OH) and carbonyl (CO) groups on the surfaces of AX films from DCB and DDGS, modified by the lipase–acetate solution, suggests excellent biodegradability properties. The modification process positively affected the AX films, rendering them more bendable, flexible, and resistant to deformation when stretched, compared to the unmodified AX films. Full article
(This article belongs to the Special Issue Advances in the Development of Sustainable Food Packaging)
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