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31 pages, 3007 KiB  
Review
Exploring the Integration of Anthocyanins with Functional Materials in Smart Food Packaging: From Stabilization to Application
by Xiaowei Huang, Ke Zhang, Zhihua Li, Junjun Zhang, Xiaodong Zhai, Ning Zhang, Liuzi Du and Zhou Qin
Foods 2025, 14(16), 2896; https://doi.org/10.3390/foods14162896 - 20 Aug 2025
Abstract
Anthocyanins, the most ubiquitous water-soluble phytopigments in terrestrial flora, have garnered substantial attention in sustainable food packaging research owing to their exceptional chromatic properties, pH-responsive characteristics, and putative health-promoting effects. Nevertheless, their inherent chemical lability manifests as rapid chromatic fading, structural degradation, and [...] Read more.
Anthocyanins, the most ubiquitous water-soluble phytopigments in terrestrial flora, have garnered substantial attention in sustainable food packaging research owing to their exceptional chromatic properties, pH-responsive characteristics, and putative health-promoting effects. Nevertheless, their inherent chemical lability manifests as rapid chromatic fading, structural degradation, and compromised bioactivity/bioavailability, ultimately restricting industrial implementation and incurring significant economic penalties. Recent advances in stabilization technologies through molecular encapsulation within polymeric matrices or nanoscale encapsulation systems have demonstrated remarkable potential for preserving anthocyanin integrity while augmenting multifunctionality. The integration of anthocyanins into advanced functional materials has emerged as a promising strategy for enhancing food safety and extending shelf life through smart packaging solutions. Despite their exceptional chromatic and bioactive properties, anthocyanins face challenges such as chemical instability under environmental stressors, limiting their industrial application. Recent advancements in stabilization technologies, including molecular encapsulation within polymeric matrices and nanoscale systems, have demonstrated significant potential in preserving anthocyanin integrity while enhancing multifunctionality. This review systematically explores the integration of anthocyanins with natural polymers, nanomaterials, and hybrid architectures, focusing on their roles as smart optical sensors, bioactive regulators, and functional components in active and smart packaging systems. Furthermore, the molecular interactions and interfacial phenomena governing anthocyanin stabilization are elucidated. The review also addresses current technological constraints and proposes future directions for scalable, sustainable, and optimized implementations in food preservation. Full article
12 pages, 1767 KiB  
Article
Thioxanthone Skeleton-Based One-Component Macro-Photoinitiator Reduces Oxygen Inhibition and Migration Through Cooperative Effect
by Yiyun Du, Jingyan Zhang, Tianyi Han and Yi Zhu
Polymers 2025, 17(16), 2252; https://doi.org/10.3390/polym17162252 - 20 Aug 2025
Abstract
The oxygen inhibition and migration of micromolecules which stem from photoinitiators (PIs) remain two critical challenges to address in radical photocuring. In this work, we reported a one-step ternary copolymerization strategy to construct a one-component macromolecular photoinitiator (PPI) using polymerizable thioxanthone (TX), amine [...] Read more.
The oxygen inhibition and migration of micromolecules which stem from photoinitiators (PIs) remain two critical challenges to address in radical photocuring. In this work, we reported a one-step ternary copolymerization strategy to construct a one-component macromolecular photoinitiator (PPI) using polymerizable thioxanthone (TX), amine (N), and fluorinated alkane (F) as monomers. Then, we utilize the low surface energy of F unit and macromolecular skeleton to reduce oxygen inhibition and migration. Compared to micromolecule TX, PPI also exhibits a broad absorption in the 250–430 nm range, and a higher molar extinction coefficient. The effects of the TX, N, and F component ratios on the photoinitiation efficiency of PPI were systematically investigated, and the photopolymerization kinetics revealed that the increased content of F unit can eliminate the oxygen inhibition of PPI. As a result, PPI demonstrates the more superior photoinitiation efficiency compared to the traditional TX/N two-component macromolecule photoinitiation system. Migration experiments indicated that there is a 60% reduction in the migration rate for PPI compared to the TX/N photoinitiation system. This work provides an effective strategy to address oxygen inhibition and micromolecule migration issues in radical photocuring, showing potential applications in food and pharmaceutical packaging fields. Full article
(This article belongs to the Special Issue Recent Advances in Polymer-Based Organic Coatings)
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42 pages, 1850 KiB  
Review
Date Palm (Phoenix dactylifera L.) Fruit: Strategic Crop for Food Security, Nutritional Benefits, Postharvest Quality, and Valorization into Emerging Functional Products
by Nasser Al-Habsi
Sustainability 2025, 17(16), 7491; https://doi.org/10.3390/su17167491 - 19 Aug 2025
Abstract
Date palm (Phoenix dactylifera L.) is a vital crop cultivated primarily in developing regions, playing a strategic role in global food security through its significant contribution to nutrition, economy, and livelihoods. Global and regional production trends revealed increasing demand and expanded cultivation [...] Read more.
Date palm (Phoenix dactylifera L.) is a vital crop cultivated primarily in developing regions, playing a strategic role in global food security through its significant contribution to nutrition, economy, and livelihoods. Global and regional production trends revealed increasing demand and expanded cultivation areas, underpinning the fruit’s importance in national food security policies and economic frameworks. The date fruit’s rich nutritional profile, encompassing carbohydrates, dietary fiber, minerals, and bioactive compounds, supports its status as a functional food with health benefits. Postharvest technologies and quality preservation strategies, including temperature-controlled storage, advanced drying, edible coatings, and emerging AI-driven monitoring systems, are critical to reducing losses and maintaining quality across diverse cultivars and maturity stages. Processing techniques such as drying, irradiation, and cold plasma distinctly influence sugar composition, texture, polyphenol retention, and sensory acceptance, with cultivar- and stage-specific responses guiding optimization efforts. The cold chain and innovative packaging solutions, including vacuum and modified atmosphere packaging, along with biopolymer-based edible coatings, enhance storage efficiency and microbial safety, though economic and practical constraints remain, especially for smallholders. Microbial contamination, a major challenge in date fruit storage and export, is addressed through integrated preservation approaches combining thermal, non-thermal, and biopreservative treatment. However, gaps in microbial safety data, mycotoxin evaluation, and regulatory harmonization hinder broader application. Date fruit derivatives such as flesh, syrup, seeds, press cake, pomace, and vinegar offer versatile functional roles across food systems. They improve nutritional value, sensory qualities, and shelf life in bakery, dairy, meat, and beverage products while supporting sustainable waste valorization. Emerging secondary derivatives like powders and extracts further expand the potential for clean-label, health-promoting applications. This comprehensive review underscores the need for multidisciplinary research and development to advance sustainable production, postharvest management, and value-added utilization of date palm fruits, fostering enhanced food security, economic benefits, and consumer health worldwide. Full article
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51 pages, 5029 KiB  
Review
A Review of Chitosan-Based Electrospun Nanofibers for Food Packaging: From Fabrication to Function and Modeling Insights
by Ji Yang, Haoyu Wang, Lihua Lou and Zhaoxu Meng
Nanomaterials 2025, 15(16), 1274; https://doi.org/10.3390/nano15161274 - 18 Aug 2025
Abstract
Food is fundamental to human survival, health, culture, and well-being. In response to the increasing demand for sustainable food preservation, chitosan (CS)-based electrospun nanofibers have emerged as promising materials due to their biodegradability, biocompatibility, and inherent antimicrobial properties. When combined with other biopolymers [...] Read more.
Food is fundamental to human survival, health, culture, and well-being. In response to the increasing demand for sustainable food preservation, chitosan (CS)-based electrospun nanofibers have emerged as promising materials due to their biodegradability, biocompatibility, and inherent antimicrobial properties. When combined with other biopolymers or bioactive compounds, CS-based nanofibers offer enhanced functionality for applications in food packaging, preservation, and additives. This review summarizes recent advances in the fabrication and performance of CS-polymer and CS-inorganic composite nanofibers, with a focus on their mechanical strength, thermal stability, barrier properties, and antimicrobial efficacy. The use of these nanofibers across a range of food categories—including vegetables, fruits, fresh-cut produce, dairy products, meat, seafood, and nuts—is examined. Beyond experimental approaches, the review also explores the growing role of computational simulations in predicting the mechanical strength, barrier performance, antimicrobial activity, and biodegradability of CS-based nanofibers. Key modeling techniques and simulation tools are summarized. Finally, current challenges and future research directions are discussed, underscoring the potential of CS-based electrospun nanofibers as sustainable and multifunctional solutions for modern food packaging. By integrating experimental advancements with computational insights, this review provides a comprehensive and forward-looking perspective on CS-based electrospun nanofibers for food packaging. Full article
(This article belongs to the Section Theory and Simulation of Nanostructures)
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14 pages, 1454 KiB  
Article
HPLC-MS Detection of Nonylphenol Ethoxylates and Lauryl Ethoxylates in Foodstuffs and the Inner Coatings of High-Barrier Pouches
by Monika Beszterda-Buszczak, Magdalena Frańska and Rafał Frański
Foods 2025, 14(16), 2842; https://doi.org/10.3390/foods14162842 - 16 Aug 2025
Viewed by 113
Abstract
The widespread use of non-ionic surfactants, e.g., nonylphenol ethoxylates or dodecyl ethoxylates, may result in their occurrence in foodstuffs. In this paper, extracts from the coatings and from the contents of high-barrier food pouches were analyzed by high-pressure liquid chromatography–mass spectrometry. These flexible [...] Read more.
The widespread use of non-ionic surfactants, e.g., nonylphenol ethoxylates or dodecyl ethoxylates, may result in their occurrence in foodstuffs. In this paper, extracts from the coatings and from the contents of high-barrier food pouches were analyzed by high-pressure liquid chromatography–mass spectrometry. These flexible pouches are an alternative package format of growing interest which can replace traditional cans. In almost all samples, nonylphenol ethoxylates and dodecyl ethoxylates were detected. The identified nonylphenol ethoxylates usually contained 4–10 oxyethylene units, while the identified dodecyl ethoxylates contained 3–13 oxyethylene units. However, in a few samples, longer fractions of dodecyl ethoxylates were detected, namely those containing >15 oxyethylene units. A comparison of the non-ionic surfactant concentrations in the coating extracts with their concentrations in the content extracts indicated that the coating materials were not the main sources of the contents’ contamination. Other contaminants, namely BADGE conjugates and cyclic cooligoesters, which are common contaminants of canned foodstuffs, were found to rarely occur in high-barrier food pouches. Unexpectedly, in one sample polypropylene glycol was detected at a low concentration; this compound has not been previously identified as a potential food contaminant. Full article
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33 pages, 2672 KiB  
Article
The Effects of Gamma-Decalactone on the Physicochemical and Antimicrobial Properties of Pectin-Based Packaging Films
by Gabriela Kozakiewicz, Jolanta Małajowicz, Magdalena Karwacka, Agnieszka Ciurzyńska, Karolina Szulc, Anna Żelazko, Monika Janowicz and Sabina Galus
Materials 2025, 18(16), 3831; https://doi.org/10.3390/ma18163831 - 15 Aug 2025
Viewed by 213
Abstract
This study introduces an innovative strategy for active, biodegradable food packaging through the incorporation of gamma-decalactone (GDL), a natural aromatic compound with antimicrobial properties, into apple-pectin-based edible films. The addition of GDL significantly modified the film structure, resulting in enhanced light barrier properties [...] Read more.
This study introduces an innovative strategy for active, biodegradable food packaging through the incorporation of gamma-decalactone (GDL), a natural aromatic compound with antimicrobial properties, into apple-pectin-based edible films. The addition of GDL significantly modified the film structure, resulting in enhanced light barrier properties (the opacity increased from 1.10 to 8.64 a.u./mm), a more porous microstructure (confirmed by SEM), and reduced tensile strength (from 13.84 to 5.68 MPa). The films also exhibited lower water vapour sorption (from 1.45 to 0.80 g/g dry matter (d.m.) and increased gas permeability. FTIR analysis confirmed interactions between GDL and the polymer matrix. The films with GDL added exhibited antimicrobial properties against various microbial species, such as bacteria, yeasts, and moulds. A 5% addition of GDL to the coating completely inhibited the growth of Bacillus subtilis bacteria and Yarrowia lipolytica, reducing the number of yeast cells by 3 log units (after 48 h of culture, from 7.11 ± 0.09 to 4.09 ± 0.27 log CFU/mL) and limiting Monilinia fructicola mycelium growth by 70%. These results highlight GDL’s dual function as a natural aromatic and antimicrobial agent, supporting its potential application in sustainable packaging for perishable foods. Full article
(This article belongs to the Section Thin Films and Interfaces)
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23 pages, 313 KiB  
Review
Valorization of Food Industry Waste for Biodegradable Biopolymer-Based Packaging Films
by Kristina Cvetković, Ivana Karabegović, Simona Dordevic, Dani Dordevic and Bojana Danilović
Processes 2025, 13(8), 2567; https://doi.org/10.3390/pr13082567 - 14 Aug 2025
Viewed by 146
Abstract
In recent years, food waste management has become one of the key challenges faced by modern society. The significant ecological footprint left by this type of waste can be mitigated through proper valorization. Directing food waste towards the production of biopolymers has attracted [...] Read more.
In recent years, food waste management has become one of the key challenges faced by modern society. The significant ecological footprint left by this type of waste can be mitigated through proper valorization. Directing food waste towards the production of biopolymers has attracted considerable attention from researchers. Plant- and animal-based by-products from the food industry are the valuable materials which can be utilized for the production of biopolymer-based films. Although the use of food waste in biopolymer film production holds great potential, various factors such as the type of source and extraction methods significantly affect the physicochemical properties of the films. With the addition of various compounds that enhance their antioxidant and antimicrobial effects, these films can prolong the freshness and safety of packaged products, making them comparable to plastic derived from fossil fuels. This review highlights the potential of biopolymers from food waste for the production of biopolymer-based films and the possibilities of their modification in order to improve their properties for use in the food packaging industry. Full article
(This article belongs to the Special Issue Resource Utilization of Food Industry Byproducts)
16 pages, 6603 KiB  
Article
Influence of the Molar Mass and Concentration of the Polyvinylpyrrolidone on the Physical–Mechanical Properties of Polylactic Acid for Food Packaging
by Ivan Restrepo, Eliezer Velásquez, María Galotto and Abel Guarda
Polymers 2025, 17(16), 2218; https://doi.org/10.3390/polym17162218 - 14 Aug 2025
Viewed by 223
Abstract
Improving the end-of-life performance of polylactic acid (PLA) for food packaging requires strategies that enhance biodegradability, solubility, and dispersibility without compromising essential material properties. PLA-based films were produced by melt extrusion using polyvinylpyrrolidone (PVP) as a hydrophilic modifier, aiming to enhance the water [...] Read more.
Improving the end-of-life performance of polylactic acid (PLA) for food packaging requires strategies that enhance biodegradability, solubility, and dispersibility without compromising essential material properties. PLA-based films were produced by melt extrusion using polyvinylpyrrolidone (PVP) as a hydrophilic modifier, aiming to enhance the water uptake and affinity of PLA, which may potentially lead to faster environmental degradation. Two PVPs with distinct molar masses at varying concentrations were used to investigate their effects on the structural, thermal, mechanical, optical, and barrier behavior of the films. Thermal analysis revealed a slight depression in glass transition temperature, more evident in blends with low-molecular-weight PVP10, indicating increased chain mobility and partial miscibility. A two-step degradation process with extended thermal decomposition profiles was observed upon the inclusion of PVP. SEM and ATR-FTIR analyses confirmed enhanced dispersion and non-covalent interactions in PVP10-based blends, in contrast to the pronounced phase separation and micro-voids observed in PVP40-based systems. Mechanically, films containing 5 and 10 wt.% of PVP10 retained tensile strength and stiffness, whereas PVP40 led to embrittlement. Optical properties were modified by increasing the PVP content, resulting in greater opacity and color differences, which potentially offer benefits for light-sensitive packaging. Altogether, PLA films containing 5 and 10 wt.% of PVP10 demonstrated the most favorable balance between water affinity-oriented design and packaging-relevant performance. Full article
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34 pages, 4622 KiB  
Review
Colorimetric Food Freshness Indicators for Intelligent Packaging: Progress, Shortcomings, and Promising Solutions
by Xiaodong Zhai, Yuhong Xue, Yue Sun, Xingdan Ma, Wanwan Ban, Gobinath Marappan, Haroon Elrasheid Tahir, Xiaowei Huang, Kunlong Wu, Zhilong Chen, Wenwu Zou, Biao Liu, Liang Zhang, Zhikun Yang and Jaroslav Katona
Foods 2025, 14(16), 2813; https://doi.org/10.3390/foods14162813 - 14 Aug 2025
Viewed by 375
Abstract
The colorimetric food freshness indicator (CFFI) is a promising technology in intelligent food packaging, offering the capability for real-time monitoring of food freshness through colorimetric changes. This technology holds significant promise in mitigating food waste and enhancing transparency across the supply chain. This [...] Read more.
The colorimetric food freshness indicator (CFFI) is a promising technology in intelligent food packaging, offering the capability for real-time monitoring of food freshness through colorimetric changes. This technology holds significant promise in mitigating food waste and enhancing transparency across the supply chain. This paper provides a comprehensive review of the classification system for the CFFI, encompassing colorimetric films and sensor arrays. It explores their applications across key perishable food categories, including meats, seafoods, fruits, and vegetables. Furthermore, this paper offers an in-depth analysis of three critical challenges currently hindering technological advancement: safety concerns, stability issues, and limitations in sensitivity and selectivity. In addressing these challenges, this paper proposes forward-looking solutions and outlines potential research directions aimed at overcoming these bottlenecks, thereby fostering substantial progress in the development of this field. Full article
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33 pages, 2296 KiB  
Review
The Opportunities and Challenges of Biobased Packaging Solutions
by Ed de Jong, Ingrid Goumans, Roy (H. A.) Visser, Ángel Puente and Gert-Jan Gruter
Polymers 2025, 17(16), 2217; https://doi.org/10.3390/polym17162217 - 14 Aug 2025
Viewed by 315
Abstract
The outlook for biobased plastics in packaging applications is increasingly promising, driven by a combination of environmental advantages, technological innovation, and shifting market dynamics. Derived from renewable biological resources, these materials offer compelling benefits over conventional fossil-based plastics. They can substantially reduce greenhouse [...] Read more.
The outlook for biobased plastics in packaging applications is increasingly promising, driven by a combination of environmental advantages, technological innovation, and shifting market dynamics. Derived from renewable biological resources, these materials offer compelling benefits over conventional fossil-based plastics. They can substantially reduce greenhouse gas emissions, are often recyclable or biodegradable, and, in some cases, require less energy to produce. These characteristics position biobased plastics as a key solution to urgent environmental challenges, particularly those related to climate change and resource scarcity. Biobased plastics also demonstrate remarkable versatility. Their applications range from high-performance barrier layers in multilayer packaging to thermoformed containers, textile fibers, and lightweight plastic bags. Notably, all major fossil-based packaging applications can be substituted with biobased alternatives. This adaptability enhances their commercial viability across diverse sectors, including food and beverage, pharmaceutical, cosmetics, agriculture, textiles, and consumer goods. Several factors are accelerating growth in this sector. These include the increasing urgency of climate action, the innovation potential of biobased materials, and expanding government support through funding and regulatory initiatives. At the same time, consumer demand is shifting toward sustainable products, and companies are aligning their strategies with environmental, social, and governance (ESG) goals—further boosting market momentum. However, significant challenges remain. High production costs, limited economies of scale, and the capital-intensive nature of scaling biobased processes present economic hurdles. The absence of harmonized policies and standards across regions, along with underdeveloped end-of-life infrastructure, impedes effective waste management and recycling. Additionally, consumer confusion around the disposal of biobased plastics—particularly those labeled as biodegradable or compostable—can lead to contamination in recycling streams. Overcoming these barriers will require a coordinated, multifaceted approach. Key actions include investing in infrastructure, advancing technological innovation, supporting research and development, and establishing clear, consistent regulatory frameworks. Public procurement policies, eco-labeling schemes, and incentives for low-carbon products can also play a pivotal role in accelerating adoption. With the right support mechanisms in place, biobased plastics have the potential to become a cornerstone of a sustainable, circular economy. Full article
(This article belongs to the Section Biobased and Biodegradable Polymers)
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51 pages, 4203 KiB  
Review
Carbon Dot Nanoparticles Synthesized from Horticultural Extracts for Postharvest Shelf-Life Extension of Fruits and Vegetables
by Tshiamo B. Leta, Jerry O. Adeyemi and Olaniyi A. Fawole
Plants 2025, 14(16), 2523; https://doi.org/10.3390/plants14162523 - 13 Aug 2025
Viewed by 248
Abstract
The increasing demand for sustainable food preservation technologies has spurred interest in green-synthesized carbon dots (CDs) derived from horticultural produce, positioning them as a promising nanomaterial for prolonging the shelf life of perishable food products. Most of these green approaches offer renewable, low-cost [...] Read more.
The increasing demand for sustainable food preservation technologies has spurred interest in green-synthesized carbon dots (CDs) derived from horticultural produce, positioning them as a promising nanomaterial for prolonging the shelf life of perishable food products. Most of these green approaches offer renewable, low-cost nanoparticles with excellent ultraviolet (UV) light barrier capabilities, antioxidant, and antimicrobial properties. These features help protect food products from the growth of foodborne pathogens and retard oxidative spoilage to extend their shelf life through edible coatings and packaging. To this end, this review critically explores current breakthroughs in biosynthesis, characterization, and application of CDs generated from different agricultural extracts, the mechanism of action, and possible synergistic effects when paired with other food preservation agents, aligning with circular economic principles. Scalability challenges, regulatory limitations, and potential future directions are all explored to present a comprehensive understanding of the topic, paving the way for innovative preservation methods in the food industry. Full article
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15 pages, 1891 KiB  
Article
Plant-Based Innovation: Using Kabocha Pumpkin Peels for Sustainable Starch
by Viviane de Souza Silva, Luna Valentina Angulo Arias, José Ignacio Velasco, Farayde Matta Fakhouri and Rafael Augustus de Oliveira
Molecules 2025, 30(16), 3363; https://doi.org/10.3390/molecules30163363 - 13 Aug 2025
Viewed by 249
Abstract
Starch is the main source of carbohydrates in human and animal diets. The extraction of this polysaccharide from unconventional residues of minimally processed foods represents an innovation in the production chain and promotes an appropriate destination for organic waste. Kabocha pumpkin produces minimally [...] Read more.
Starch is the main source of carbohydrates in human and animal diets. The extraction of this polysaccharide from unconventional residues of minimally processed foods represents an innovation in the production chain and promotes an appropriate destination for organic waste. Kabocha pumpkin produces minimally processed products, but the discarded peel is not processed and becomes organic waste. In this study, starch was obtained from kabocha pumpkin residues and characterized according to its physicochemical composition, morphology, and thermal properties. Kabocha pumpkin peel starch (KPPS) showed variations in granule morphology. X-ray diffraction analysis revealed about 22% crystallinity. The pasting temperature of KPPS was 69.1 °C and the peak, trough, breakdown, final, and setback viscosities were 5293 cP, 2804 cP, 2849 cP, 3550 cP, and 746 cP, respectively. The stability (120 and 260 °C) observed on the thermogravimetric analysis of KPPS allows it to be used as an interesting ingredient in the production of new foods and non-food products, such as packaging. Moreover, using a product that would otherwise be discarded minimizes residue generation, reducing environmental impact and promoting an alternative source of income for the minimal processing food industry. Full article
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20 pages, 8336 KiB  
Article
Exploring Biodegradable Polymeric Nanocomposite Films for Sustainable Food Packaging Application
by Nikolay Estiven Gomez Mesa, Alis Yovana Pataquiva-Mateus and Youhong Tang
Polymers 2025, 17(16), 2207; https://doi.org/10.3390/polym17162207 - 13 Aug 2025
Viewed by 366
Abstract
In this study, a bio-nanocomposite integrating calcium caseinate, modified starch, and bentonite nanoclay was formulated and synthesized into film form via solution casting. Glycerol was incorporated for plasticization, and polyvinyl alcohol (PVA) was used to enhance the structural and chemical attributes of the [...] Read more.
In this study, a bio-nanocomposite integrating calcium caseinate, modified starch, and bentonite nanoclay was formulated and synthesized into film form via solution casting. Glycerol was incorporated for plasticization, and polyvinyl alcohol (PVA) was used to enhance the structural and chemical attributes of the material. The addition of PVA and bentonite notably improved the mechanical strength of the casein-based matrix, showing up to a 30% increase in tensile strength compared to similar biopolymer formulations. Water vapor permeability was significantly reduced when compared to previously reported casein–starch formulations, evidencing the barrier-positive effects of bentonite nanostructures. The microbial analysis confirmed that the quantity of bacterial colonies remained within permissible levels for non-antimicrobial biodegradable films; however, further antibacterial evaluations are advised. Biodegradability testing showed a consistent degradation trend, with full disintegration extrapolated to occur around 13 weeks under natural soil conditions. This study offers exploratory insight into the development of functional and biodegradable films using biopolymer blends and nanoclay suspensions, highlighting their potential in sustainable food packaging applications. Full article
(This article belongs to the Section Polymer Composites and Nanocomposites)
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14 pages, 2449 KiB  
Article
Improving Environmental Sustainability of Food-Contact Polypropylene Packaging Production
by Alberto Pietro Damiano Baltrocchi, Francesco Romagnoli, Marco Carnevale Miino and Vincenzo Torretta
Clean Technol. 2025, 7(3), 70; https://doi.org/10.3390/cleantechnol7030070 - 12 Aug 2025
Viewed by 232
Abstract
Most types of packaging that are in contact with food are made of polypropylene (PP), and the environmental impacts of their production and use are still high. Currently, incorporating recycled PP in the food industry is not a viable solution for reducing environmental [...] Read more.
Most types of packaging that are in contact with food are made of polypropylene (PP), and the environmental impacts of their production and use are still high. Currently, incorporating recycled PP in the food industry is not a viable solution for reducing environmental impacts due to its complexity and high costs. For this reason, understanding how to reduce the environmental impacts derived from the production process of plastic food packaging is essential. This study aims to analyze the environmental performance of the production of single-use PP food-contact packaging using the Life Cycle Assessment approach in order to estimate the effectiveness of proposed solutions to mitigate its impacts. Furthermore, the economic savings from the avoided CO2 emissions were estimated. To achieve these goals, three diverse scenarios with different energy source mixes were studied. The analysis was carried out using SimaPro v9.5 software, the Ecoinvent v3.8 database, and a ReCiPe 2016 impact assessment. The findings show that upstream processes are the main contributors to the environmental profile, with 67% of the total impact, followed by core processes, with 32% of the total impacts. An increase in the use of renewable energy can lead to environmental benefits, with an impact reduction ranging from 13% to 61% depending on the energy source mix. Furthermore, up to EUR 12,458 per 100 tons of units produced was saved due to the lack of CO2 emissions. The results of this research will be useful to encourage the use of renewable energy in the processes of PP packaging production as an alternative when polymer replacement is difficult. Full article
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38 pages, 2276 KiB  
Review
Drying Technologies for Stevia rebaudiana Bertoni: Advances, Challenges, and Impacts on Bioactivity for Food Applications—A Review
by Shahin Roohinejad, Mohamed Koubaa and Seyed Mohammad Taghi Gharibzahedi
Foods 2025, 14(16), 2801; https://doi.org/10.3390/foods14162801 - 12 Aug 2025
Viewed by 503
Abstract
Stevia rebaudiana leaves and extracts need to be promptly dried after harvest to prevent microbial activity and preserve their bioactive compounds, including glycosides, flavonoids, and essential oils. Effective drying also reduces moisture and volume, which lowers packaging, storage, and transportation costs. Therefore, innovative [...] Read more.
Stevia rebaudiana leaves and extracts need to be promptly dried after harvest to prevent microbial activity and preserve their bioactive compounds, including glycosides, flavonoids, and essential oils. Effective drying also reduces moisture and volume, which lowers packaging, storage, and transportation costs. Therefore, innovative drying methods are necessary to maintain stevia’s physicochemical, sensory, and nutritional properties for functional food formulations. This review evaluates various drying technologies for stevia leaves and extracts, including convective hot air, infrared, vacuum, microwave, freeze, and shade drying, and their impacts on product quality and energy efficiency. It also explores the growing applications of dried and extracted stevia in food products. By comparing different drying methods and highlighting the benefits of stevia in these food formulations, this investigation aims to identify future research directions and optimization strategies for utilizing stevia as a natural sweetener and functional ingredient. Convective hot air drying at higher temperatures was found to be the most energy-efficient, though several studies have reported moderate degradation of key bioactive compounds such as stevioside and rebaudioside A, particularly at elevated temperatures and extended drying times. Infrared drying enhanced antimicrobial activity but resulted in lower levels of polyphenols and antioxidants. Vacuum drying effectively preserved anti-inflammatory compounds like flavonoids. Microwave drying presented strong protection of antioxidant activity and superior particle morphology. Freeze drying, while less energy-efficient, was the most effective at retaining antioxidants, polyphenols, and volatile compounds. Shade drying, though time-consuming, maintained high levels of polyphenols, flavonoids, and essential oils. Advanced techniques like spray drying and electrospraying have been reported to enhance the sensory qualities and stability of stevia extracts, making them ideal for food applications such as dairy and baked products, confectionery, syrups, snacks, jams, preserves, and meat products. Overall, stevia not only serves as a natural, zero-calorie sweetener but also contributes to improved health benefits and product quality in these diverse food formulations. Full article
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