It is the International Scientific Review of the Ethical Packaging Charter Foundation. A bimonthly publication in which 7 multidisciplinary articles are presented, relating to packaging, selected by several magazines of the digital science world.
In this number:
Metal-Based Nanoparticles in Food Packaging and Coating Technologies: A Review
Food security has continued to be a topic of interest in our world due to the increasing demand for food. Many technologies have been adopted to enhance food supply and narrow the demand gap. Thus, the attempt to use nanotechnology to improve food security and increase supply has emerged due to the severe shortcomings of conventional technologies, which have made them insufficient to cater to the continuous demand for food products. Hence, nanoparticles have been identified to play a major role in areas involving food production, protection, and shelf-life extensions. Specifically, metal-based nanoparticles have been singled out to play an important role in manufacturing materials with outstanding properties, which can help increase the shelf-life of different food materials. The physicochemical and biological properties of metal-based nanoparticles, such as the large surface area and antimicrobial properties, have made them suitable and adequately useful, not just as a regular packaging material but as a functional material upon incorporation into biopolymer matrices. These, amongst many other reasons, have led to their wide synthesis and applications, even though their methods of preparation and risk evaluation remain a topic of concern. This review, therefore, briefly explores the available synthetic methods, physicochemical properties, roles, and biological properties of metal-based nanoparticles for food packaging. Furthermore, the associated limitations, alongside quality and safety considerations, of these materials were summarily explored. Although this area of research continues to garner attention, this review showed that metal-based nanoparticles possess great potential to be a leading material for food packaging if the problem of migration and toxicity can be effectively modulated.
https://www.mdpi.com/2218-273X/13/7/1092
Research Progress of Perfluoroalkyl Substances in Edible Oil—A Review
Perfluoroalkyl substances (PFASs) have been widely used in different types of consumer and industrial applications such as surfactants, household cleaning products, textiles, carpets, cosmetics, firefighting foams, and food packaging because of their good stability and special physicochemical properties of hydrophobicity, oleophobicity, high temperature resistance, etc. Meanwhile, PFASs are considered an emerging organic pollutant due to their persistence and potential toxicity to human health. PFASs occur in edible oil, an important component of the global diet, mainly in three ways: raw material contamination, process contamination, and migration from oil contact materials. Thus, the occurrence of PFAS in edible oils has drawn more and more attention in recent years. In this work, the pertinent literature of the last two decades from the Web of Science database was researched. This review systematically addressed the potential sources, the contamination levels, and the progress of the determination of PFASs in edible oil. It aims to provide a relatively whole profile of PFASs in edible oil, render assistance to minimise human exposure to PFASs, and standardise the detection methods of perfluoroalkyl substances in edible oil.
https://www.mdpi.com/2304-8158/12/13/2624
Thymol@Natural Zeolite Nanohybrids for Chitosan/Polyvinyl-Alcohol-Based Hydrogels Applied as Active Pads.
Currently, food saving, a circular economy, and zero environmental fingerprints are of major interest. Scientific efforts for enhanced food preservation using “green” methods have been intensified. Even though chemicals could achieve such targets effectively, the global trend against the “greenhouse effect” suggests the use of environmentally friendly biobased materials for this purpose. In this study, the promising biopolymer chitosan is incorporated with the promising biodegradable polymer polyvinyl alcohol to produce an improved biopolymeric matrix. This biodegradable biopolymer was further mixed homogeneously with 15% thymol/nano-zeolite nanohybrid material. The properties of the final developed film were improved compared to the relevant values of chitosan/polyvinyl alcohol film. The mechanical properties were enhanced significantly, i.e., there was a 34% increase in Young’s modulus and a 4.5% increase in the ultimate tensile strength, while the antioxidant activity increased by 53.4%. The antibacterial activity increased by 134% for Escherichia coli, 87.5% for Staphylococcus aureus, 32% for Listeria monocytogenes, and 9% for Salmonella enterica. The water vapor diffusion coefficient and the oxygen permeability coefficient decreased to −51% and −74%, respectively, and thus, the water vapor and oxygen barrier increased significantly. The active pads were used in strawberries, and the antimicrobial activity evaluation against the mold of fungi was carried out. The visual evaluation shows that the active pads could extend the shelf life duration of strawberries.
https://www.mdpi.com/2310-2861/9/7/570
Realizing Eco-Friendly Water-Resistant Sodium-Alginate-Based Films Blended with a Polyphenolic Aqueous Extract from Grape Pomace Waste for Potential Food Packaging Applications.
Water-resistant and environmentally friendly sodium-alginate-based films have been investigated to develop functional materials to extend the food’s shelf-life. A water-stable alginate-based film was prepared, employing both the internal and external gelation approach in the presence of CaCl2. To apply this film to food packaging and thus preserve food quality, the aim of this work is to perform a chemical and physical characterization of the proposed materials, evidencing the main features and stability under different work conditions. Water contact angle measurements showed a value of 65°, suggesting an important reduced hydrophilic character of the obtained alginate films due to the novel CaCl2-induced compacted polymer network. The film’s stability was thus checked through swelling measurements in water after varying pH, temperature, and ionic strength. The film was stable at high temperatures and not pH-responsive. Only highly concentrated salt-based solutions negatively affected the proposed packaging, causing a large swelling. Furthermore, a water-based polyphenolic extract from grape (Vitis vinifera L.) pomace waste was embedded inside the films in different amounts in order to confer additional properties. The extract’s polyphenolic content (evaluated from HPLC/MS-MS measurements) endowed the films’ UV-light screening and enhanced antioxidant properties. These important findings suggest the additional potential role of these films in protecting food from light deterioration. The stability of these hybrid films was also checked by observation, as the polyphenols’ presence did not largely alter the alginate network that occurred yet was water-resistant under the described work conditions.
https://www.mdpi.com/1422-0067/24/14/11462
Milk Protein Adsorption on Metallic Iron Surfaces.
Food processing and consumption involves multiple contacts between biological fluids and solid materials of processing devices, of which steel is one of the most common. Due to the complexity of these interactions, it is difficult to identify the main control factors in the formation of undesirable deposits on the device surfaces that may affect safety and efficiency of the processes. Mechanistic understanding of biomolecule–metal interactions involving food proteins could improve management of these pertinent industrial processes and consumer safety in the food industry and beyond. In this work, we perform a multiscale study of the formation of protein corona on iron surfaces and nanoparticles in contact with cow milk proteins. By calculating the binding energies of proteins with the substrate, we quantify the adsorption strength and rank proteins by the adsorption affinity. We use a multiscale method involving all-atom and coarse-grained simulations based on generated ab initio three-dimensional structures of milk proteins for this purpose. Finally, using the adsorption energy results, we predict the composition of protein corona on iron curved and flat surfaces via a competitive adsorption model.
https://www.mdpi.com/2079-4991/13/12/1857
Ductile Effect of PGA/PCL Blending Plastics Using a Novel Ionic Chain Extender with Non-Covalent Bonds.
Polyglycolic acid (PGA) is a promising polymer in the packaging field owing to its excellent hydrolysis, heat resistance, and gas barrier properties, but it is limited in application due to its poor toughness. For this reason, a covalently bonded chain extender is introduced to increase compatibility with flexible polymers. However, covalent bonds are unfavorable for application to degradable plastics because of the energy required for reverse reactions. Therefore, we intended to effectively control the ductility of blending plastics by using a novel ionic chain extender with a relatively weaker non-covalent bond than the existing covalent bond. Polycaprolactone (PCL), which has biodegradability and flexibility, was selected as a blending polymer. For comparison, a covalently reactive chain extender (G-CE) and a non-covalently ionic chain extender (D-CE) were synthesized and compounded with blending plastics. Each chain extender improved the compatibility between PGA and PCL, and the ductility of the PGA/PCL blending plastics was more greatly enhanced with non-covalently bonded D-CE than with covalently bonded G-CE. At this time, the ductility of the PGA/PCL(90/10) blending plastic without CE was 7.2%, the ductility of blending plastic with D-CE (10D) was 26.6%, and the ductility of blending plastic with G-CE (10G) was 18.6%. Therefore, it was confirmed that the novel ionic chain extender inducing non-covalent bonds improves the compatibility between PGA and PCL and is more advantageous in enhancing ductility through a reversible reaction.
https://www.mdpi.com/2073-4360/15/14/3025
Pilot-Scale Anaerobic Co-Digestion of Food Waste and Polylactic Acid.
Bioplastics are frequently utilized in daily life, particularly for food packaging and carrier bags. They can be delivered to biogas plants through a separate collection of the organic fraction of municipal waste (OFMSW). The increased demand for and use of bioplastics aimed at mitigating plastic pollution raises significant questions concerning their life cycle and compatibility with waste management units. Anaerobic digestion (AD) in OFMSW is a valuable resource for biogas production. In this work, the valorization of poly-L-lactic acid (PLLA) composed of food waste within the Biowaste to Bioplastic (B2B) Project framework was studied in laboratory and pilot-scale anaerobic liquid conditions. Taking into account that the addition of PLLA to biowaste can increase biogas production, we performed laboratory-scale anaerobic tests on food waste enriched with different molecular-weight PLLAs produced from food waste or commercial PLLA at a mesophilic temperature of 37 °C. PLLA with the highest molecular weight was subjected to AD on the pilot scale to further validate our findings. The addition of PLLA increased biogas production and had no apparent negative impact on the operation of the reactors used in the laboratory or on the pilot scale. Biogas production was higher when using PLLA with the lowest molecular weight. In the pilot-scale experiments, co-digestion of FW with PLLA increased biogas production by 1.1 times. When PLLA was added to the feed, biomethane was 8% higher, while volatile solids (VS) and total chemical oxygen demand (TCOD) removal were almost the same. Importantly, no effect was observed in the operation of the digesters.
https://www.mdpi.com/2071-1050/15/14/10944
