Superhydrophobic and Antioxidative Film Based on Edible Materials for Food Packaging

Chitosan-casein blended with condensed tannin and carnauba wax for the fabrication of antibacterial and antioxidant food packing films

In this study, various chitosan-based films such as chitosan (C), chitosan-condensed tannin (CT), chitosan-casein (CC), and chitosan-casein-condensed tannin (CCT) films were prepared for the purpose of food packaging. In order to improve the hydrophobicity of these films, carnauba wax was blended into CCT to produce CCTW film. Properties such as morphology, UV resistance, water solubility, barrier performance, tensile strength, antioxidant, antibacterial and its performance as food packaging were evaluated. Compared with other chitosan-based films, CCTW films exhibited higher UV resistance, tensile strength, thermal stability and hydrophobicity. The addition of both condensed tannin and carnauba wax has significantly decreased the water vapor and oxygen permeability of the CCTW films. The CCTW films were proved capable of repelling most daily consuming liquids. Besides, CCTW films displayed outstanding free radical scavenging rate and antibacterial properties. Meanwhile, bananas wrapped with CCTW films remained fresh for seven days without any mold growth and outperformed other types of films. Apart from that, the CCTW films also showed biodegradable characteristics after exposure to Penicillium sp. These distinguished characteristics made the CCTW films a promising packaging material for long-term food storage.

Advanced biopolymer-based edible coating technologies for food preservation and packaging

Along with the growth of the world's population that reduces the accessibility of arable land and water, demand for food, as the fundamental element of human beings, has been continuously increasing each day. This situation not only becomes a challenge for the modern food chain systems but also affects food availability throughout the world. Edible coating is expected to play a significant role in food preservation and packaging, where this technique can reduce the number of food loss and subsequently ensure more sustainable food and agriculture production through various mechanisms. This review provides comprehensive information related to the currently available advanced technologies of coating applications, which include advanced methods (i.e., nanoscale and multilayer coating methods) and advanced properties (i.e., active, self-healing, and super hydrophobic coating properties). Furthermore, the benefits and drawbacks of those technologies during their applications on foods are also discussed. For further research, opportunities are foreseen to develop robust edible coating methods by combining multiple advanced technologies for large-scale and more sustainable industrial production.

Beeswax: A review on the recent progress in the development of superhydrophobic films/coatings and their applications in fruits preservation

Recently, the design and fabrication of bio-inspired superhydrophobic materials using natural lipid additives such as beeswax (BW) have aroused great attention in food packaging as they can minimize the transfer rate of water molecules and have effective moisture barriers. This review discusses the recent progress in the design and fabrication of BW-containing edible films/coatings (e.g., emulsion and blend films, bilayer materials, bionanocomposites, and antimicrobial materials) and their potential applications on the postharvest life and quality attributes of various fruits. Incorporation of BW into polysaccharides- and proteins-based emulsion films effectively improved their hydrophobicity, water vapor, and UV/visible light barrier properties, as well as the film tensile properties. The addition of nanoparticles to BW-based polymeric matrices often results in improved physico-mechanical properties. BW coatings have been also applied to prolong the shelf-life of various climacteric fruits, however, optimization of the wax concentration can be further investigated to develop targeted food storage systems.