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Coatings
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Biopolymer Coatings for Food Packaging Applications
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Biopolymer Coatings for Food Packaging Applications

A special issue of Coatings (ISSN 2079-6412). This special issue belongs to the section "Coatings for Food Technology and System".

Deadline for manuscript submissions: closed (31 October 2022) | Viewed by 26290

Special Issue Editors

Prof. Dr. Silvana Cavella

E-Mail Website
Guest Editor
Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, NA, Italy
Interests: food material science; food structure; food physical properties; food texture; food packaging and shelf life; edible coatings
Prof. Dr. Elena Torrieri

E-Mail Website
Co-Guest Editor
Department of Agricultural Sciences, Division of Food Science and Technology, University of Naples Federico II, 80055 Napoli, Italy
Interests: food packaging design; active packaging; shelf life; modified atmosphere packaging; biopolymer coating and film
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The development of biopolymer coatings for food packaging applications has been a topic of high interest in recent years due to increasing demand for more environmentally friendly packaging based on natural materials that are recyclable, biodegradable, and/or compostable. A number of polysaccharides and proteins have received particular attention for the production of coatings, and many methods and mechanisms have been proposed to form coatings directly on food and/or film surfaces. In the context of emerging global concerns regarding synthetic plastic packaging, biopolymer coatings represent a promising preservation technology that allows extending the shelf life of food products. However, their manufacturing needs to take many issues into consideration, such as selective permeability to gases, moisture barriers, migration of water soluble solutes, mechanical properties, simplicity of application, safety, and cost.

This Special Issue of Coatings is dedicated to collecting recent advances in biopolymer coatings for food packaging applications. It is with great pleasure that I invite you to submit a manuscript; full papers, reviews, and communications are all welcome.

Areas of interest include but are not limited to:

  • Innovative biopolymer coating formulations;
  • Development and characterization of biopolymer solutions and coatings;
  • Active biopolymer coating;
  • Nanoemulsion to improve biopolymer coatings performance;
  • Biopolymer coating application in the food industry and food packaging, for different food categories.

Prof. Dr. Silvana Cavella
Prof. Dr. Elena Torrieri

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. Coatings is an international peer-reviewed open access monthly 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 2600 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

  • polysaccharides
  • proteins
  • food packaging
  • shelf life extension
  • active coating

Published Papers (5 papers)

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Research

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14 pages, 1867 KiB  
Article
Preparation and Characterization of Bioactive Chitosan-Based Films Incorporated with Olive Leaves Extract for Food Packaging Applications
by Enrica Musella, Ismael Chahed el Ouazzani, Ana Rita Mendes, Cesare Rovera, Stefano Farris, Cristina Mena, Paula Teixeira and Fátima Poças
Coatings 2021, 11(11), 1339; https://doi.org/10.3390/coatings11111339 - 31 Oct 2021
Cited by 9 | Viewed by 2969
Abstract
Chitosan films with olive leaf extract (OLE) incorporated at different concentrations were characterized regarding their antimicrobial, antioxidant and some relevant physical properties (i.e., solubility, water vapor permeability, and tensile properties). Results indicate that the active films have substantial antimicrobial activity against Listeria monocytogenes [...] Read more.
Chitosan films with olive leaf extract (OLE) incorporated at different concentrations were characterized regarding their antimicrobial, antioxidant and some relevant physical properties (i.e., solubility, water vapor permeability, and tensile properties). Results indicate that the active films have substantial antimicrobial activity against Listeria monocytogenes and Campylobacter jejuni mostly extending the microorganisms lag phase. A lower level of inhibition was found in the case of Escherichia coli. However, the OLE seems not to improve the intrinsic antimicrobial properties of the chitosan itself, except for C. jejuni. These results were confirmed with in situ testing using chicken. The chitosan films with OLE exhibited antioxidant activity, increasing with the OLE concentration, from 0.04 to 0.15 g/L ascorbic acid equivalents, corresponding to films with 10%–30% OLE relative to the chitosan. Chitosan films loaded with OLE exhibited a higher solubility in food simulants and a reduced permeability against water vapor. Overall, the combination of OLE and chitosan allows to obtain a promising active bio-based packaging solution for addressing safety and quality issues. Full article
(This article belongs to the Special Issue Biopolymer Coatings for Food Packaging Applications)
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19 pages, 3108 KiB  
Article
The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage
by Sabina Galus, Magdalena Mikus, Agnieszka Ciurzyńska, Ewa Domian, Jolanta Kowalska, Agata Marzec and Hanna Kowalska
Coatings 2021, 11(7), 745; https://doi.org/10.3390/coatings11070745 - 22 Jun 2021
Cited by 34 | Viewed by 3354
Abstract
This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical [...] Read more.
This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical and barrier properties of the edible films were also determined. Analysed films showed good transparency (Lightness 86.6–95.0) and excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils. Pears were coated by immersion in a solution containing 8% of whey protein isolate and the addition of lemon oil at 1.0% or lemongrass essential oil at 0.5%. Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids. The study showed that the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness of fresh-cut pears. For these samples, the highest sensory acceptability was also achieved. Full article
(This article belongs to the Special Issue Biopolymer Coatings for Food Packaging Applications)
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Review

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27 pages, 1545 KiB  
Review
The Use of Nanocellulose in Edible Coatings for the Preservation of Perishable Fruits and Vegetables
by Annachiara Pirozzi, Giovanna Ferrari and Francesco Donsì
Coatings 2021, 11(8), 990; https://doi.org/10.3390/coatings11080990 - 19 Aug 2021
Cited by 32 | Viewed by 7624
Abstract
The usage of edible coatings (ECs) represents an emerging approach for extending the shelf life of highly perishable foods, such as fresh and fresh-cut fruits and vegetables. This review addresses, in particular, the use of reinforcing agents in film-forming solutions to tailor the [...] Read more.
The usage of edible coatings (ECs) represents an emerging approach for extending the shelf life of highly perishable foods, such as fresh and fresh-cut fruits and vegetables. This review addresses, in particular, the use of reinforcing agents in film-forming solutions to tailor the physicochemical, mechanical and antimicrobial properties of composite coatings. In this scenario, this review summarizes the available data on the various forms of nanocellulose (NC) typically used in ECs, focusing on the impact of their origin and chemical or physical treatments on their structural properties (morphology and shape, dimension and crystallinity) and their functionality. Moreover, this review also describes the deposition techniques of composite ECs, with details on the food engineering principles in the application methods and formulation optimization. The critical analysis of the recent advances in NC-based ECs contributes to a better understanding of the impact of the incorporation of complex nanoparticles in polymeric matrices on the enhancement of coating properties, as well as on the increase of shelf life and the quality of fruits and vegetables. Full article
(This article belongs to the Special Issue Biopolymer Coatings for Food Packaging Applications)
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19 pages, 1332 KiB  
Review
Active Casein Coatings and Films for Perishable Foods: Structural Properties and Shelf-Life Extension
by Muhammad Rehan Khan, Stefania Volpe, Marika Valentino, Nicoletta Antonella Miele, Silvana Cavella and Elena Torrieri
Coatings 2021, 11(8), 899; https://doi.org/10.3390/coatings11080899 - 28 Jul 2021
Cited by 30 | Viewed by 5563
Abstract
There is an urgent need to increase the food supplies to fulfil the demands of future generations as the population of the world is expected to grow beyond 10 billion by 2050. An essential component for ensuring global food security is to reduce [...] Read more.
There is an urgent need to increase the food supplies to fulfil the demands of future generations as the population of the world is expected to grow beyond 10 billion by 2050. An essential component for ensuring global food security is to reduce food losses during the post-harvest stage. Active edible coatings and films are a promising sustainable preservation technology for shelf-life extension of food products by hindering decay kinetics of minimally processed fruits and vegetables (F&V), by restricting the mass transfer of moisture, aroma, or gases and carrying an active compound, such as an antioxidant or antimicrobial. Active protein-based coatings and films have the potential to extend the shelf-life of food products by decreasing their respiration rates, as they exhibit an excellent gas barrier and good mechanical properties as compared to other biopolymeric packaging. Among protein-based biopolymers, casein and its derivatives as packaging films have been extensively studied due to their low cost, complete biodegradability, and availability. Currently, there is no review study focusing on caseinate-based active coating and film, thus, this review aims to give insights on the composition, rheology, structure, and properties of caseinate-based formulations by critically discussing the results presented in the literature. A methodological approach was followed to obtain relevant literature to discuss the influence of additives on the shelf-life of F&V. Furthermore, changes in secondary structure of casein were observed after incorporation of bioactive compounds (i.e., phenolic acids). Likewise, there is a need to explore chemical interactions among bioactive compounds and biopolymer material by using in silico and laboratory trials as food additives have shown to influence the physicochemical properties of film and shelf-life of food products. Full article
(This article belongs to the Special Issue Biopolymer Coatings for Food Packaging Applications)
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15 pages, 1340 KiB  
Review
A Review of Polysaccharide-Zinc Oxide Nanocomposites as Safe Coating for Fruits Preservation
by Daru Seto Bagus Anugrah, Hugo Alexander, Rianita Pramitasari, Dwi Hudiyanti and Christyowati Primi Sagita
Coatings 2020, 10(10), 988; https://doi.org/10.3390/coatings10100988 - 16 Oct 2020
Cited by 27 | Viewed by 5501
Abstract
Safe coating formulated from biopolymer can be an alternative for better packaging for fruits. Among biopolymers used for safe coating, polysaccharides attracted more attention due to its biocompatibility and edibility. However, polysaccharide-based materials have weaknesses such as low water barrier and mechanical properties [...] Read more.
Safe coating formulated from biopolymer can be an alternative for better packaging for fruits. Among biopolymers used for safe coating, polysaccharides attracted more attention due to its biocompatibility and edibility. However, polysaccharide-based materials have weaknesses such as low water barrier and mechanical properties which result in lower capability on preserving the coated fruits. Hence, the incorporation of nanoparticles (NPs) such as zinc oxide (ZnO) is expected to increase the ability of polysaccharide-based coating for the enhancement of fruit shelf life. In this review paper, the basic information and the latest updates on the incorporation of ZnO NPs into the polysaccharide-based safe coating for fruit are presented. Various research has investigated polysaccharide-ZnO nanocomposite safe coating to prolong the shelf life of fruits. The polysaccharides used include chitosan, alginate, carrageenan, cellulose, and pectin. Overall, polysaccharide-ZnO nanocomposites can improve the shelf life of fruits by reducing weight loss, maintaining firmness, reducing the ripening process, reducing respiration, reducing the oxidation process, and inhibiting microbial growth. Finally, the challenges and potential of ZnO NPs as an active agent in the safe coating application are also discussed. Full article
(This article belongs to the Special Issue Biopolymer Coatings for Food Packaging Applications)
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