Recent Progress of Carrageenan-Based Composite Films in Active and Intelligent Food Packaging Applications

Recently, as concerns about petrochemical-derived polymers increase, interest in biopolymer-based materials is increasing. Undoubtedly, biopolymers are a better alternative to solve the problem of synthetic polymer-based plastics for packaging purposes. There are various types of biopolymers in nature, and mostly polysaccharides are used in this regard. Carrageenan is a hydrophilic polysaccharide extracted from red algae and has recently attracted great interest in the development of food packaging films. Carrageenan is known for its excellent film-forming properties, high compatibility and good carrier properties. Carrageenan is readily available and low cost, making it a good candidate as a polymer matrix base material for active and intelligent food packaging films. The carrageenan-based packaging film lacks mechanical, barrier, and functional properties. Thus, the physical and functional properties of carrageenan-based films can be enhanced by blending this biopolymer with functional compounds and nanofillers. Various types of bioactive ingredients, such as nanoparticles, natural extracts, colorants, and essential oils, have been incorporated into the carrageenan-based film. Carrageenan-based functional packaging film was found to be useful for extending the shelf life of packaged foods and tracking spoilage. Recently, there has been plenty of research work published on the potential of carrageenan-based packaging film. Therefore, this review discusses recent advances in carrageenan-based films for applications in food packaging. The preparation and properties of carrageenan-based packaging films were discussed, as well as their application in real-time food packaging. The latest discussion on the potential of carrageenan as an alternative to traditionally used synthetic plastics may be helpful for further research in this field.

The Future of Food

The global food systems face significant challenges driven by population growth, climate change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to address these challenges, optimizing food production, adopting sustainable practices, and developing technological advancements are essential while ensuring the safety and public acceptance of innovations. This review explores the complex aspects of the future of food, encompassing sustainable food production, food security, climate-resilient and digitalized food supply chain, alternative protein sources, food processing, and food technology, the impact of biotechnology, cultural diversity and culinary trends, consumer health and personalized nutrition, and food production within the circular bioeconomy. The article offers a holistic perspective on the evolving food industry characterized by innovation, adaptability, and a shared commitment to global food system resilience. Achieving sustainable, nutritious, and environmentally friendly food production in the future involves comprehensive changes in various aspects of the food supply chain, including innovative farming practices, evolving food processing technologies, and Industry 4.0 applications, as well as approaches that redefine how we consume food.

One Health Perspectives on Food Safety in Minimally Processed Vegetables and Fruits: From Farm to Fork

While food markets and food production chains are experiencing exponential growth, global attention to food safety is steadily increasing. This is particularly crucial for ready-to-eat products such as fresh-cut salads and fruits, as these items are consumed raw without prior heat treatment, making the presence of pathogenic microorganisms quite frequent. Moreover, many studies on foodborne illnesses associated with these foods often overlook the transmission links from the initial contamination source. The prevention and control of the dissemination of foodborne pathogens should be approached holistically, involving agricultural production, processing, transport, food production, and extending to final consumption, all while adopting a One Health perspective. In this context, our objective is to compile available information on the challenges related to microbiological contamination in minimally handled fruits and vegetables. This includes major reported outbreaks, specific bacterial strains, and associated statistics throughout the production chain. We address the sources of contamination at each stage, along with issues related to food manipulation and disinfection. Additionally, we provide potential solutions to promote a healthier approach to fresh-cut fruits and vegetables. This information will be valuable for both researchers and food producers, particularly those focused on ensuring food safety and quality.

Postharvest Quality Improvement of Bell Pepper (Capsicum annuum L. cv Nagano) with Forced-Air Precooling and Modified Atmosphere Packaging

Optimum postharvest storage conditions increase the postharvest quality and shelf life of horticultural crops. The effects of forced-air precooling (FAP) and modified atmosphere packaging (MAP) on shelf life, physicochemical quality, and health-promoting properties of bell pepper (Capsicum annuum L. cv. Nagano) harvested at 90 and 50% coloring stages in May and July respectively, stored at 11 °C, 95% relative humidity were assessed. Fruits were subjected to four treatments: FAP + 30 μm polyethylene liner (FOLO); FAP-only (FOLX); 30 μm polyethylene liner-only (FXLO); and control (FXLX). The quality attributes, viz. weight loss, firmness, color, soluble solids content (SSC), soluble sugars, total phenolic content (TPC), total flavonoid content (TFC), 2,2-dephenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) were evaluated. The investigated parameters differed significantly (p < 0.05) among treatments except for soluble sugars. FOLO maintained sensory quality (weight loss, firmness, and color), physicochemical (SSC and soluble sugars), and health-promoting properties compared to other treatments during storage. The 50% coloring fruits had a huge variation between treatments than 90% coloring. The results revealed more TPC and antioxidant capacity in the 50% than in the 90% coloring fruits. The study highlights the need to consider the ideal fruit coloring stage at harvest under the effect of FAP and MAP treatments in preserving bell pepper's postharvest quality and shelf life.

A bibliometrics visualization analysis of active packaging system for food packaging

This bibliometric study includes publications on the use of active packaging in food packaging from 2000 to 2021. The number of research related to this study tends to increase annually with an annual growth rate of 23.76%, totaling 857 articles. In this study it was found that the most influential countries in the field of Active Packaging are Spain, China, and Brazil. Moreover, the International Journal of Biological Macromolecules and Nerín are the most prolific journal and author in scientific publications, respectively. Active packaging, food packaging, and antimicrobial are often used based on the total link strength out of the 1,775 keywords. The keyword analysis based on time found new terms that are being studied by many researchers, namely, bioplastics as environmentally friendly packaging, based on polysaccharides and nanoparticles, which have the potential to be developed or collaborated for breakthroughs. Therefore, the use of active packaging shows a promising trend for the packaging industry in the future.

Bread packaging techniques and trends

Bread staling and microbial growth is a complex physiochemical change that occurs during bread storage mainly reducing the quality and consumer acceptance. It is significant to understand the causes of physical, chemical, and microbial spoilage of bakery products in the food industry, to prevent quality decay and economic loss for manufacturers and consumers. Traditional packaging has limitations in protecting and preserving the final products' safety, hygiene, and quality. Effective novel strategies must be included in food packaging, especially to minimize the organoleptic losses of baked foods during their shelf life. Furthermore, owing to the spread of foodborne diseases, which directly affect the safety of the products, customer demand is increasing significantly to reduce the use of synthetic preservatives instead of natural ones. Innovative packaging is altering the way food items are packed in several ways to extend and monitor product shelf life. Traditional packaging includes packaging food in synthetic polymer film; however, modern technology allows them to interact with active/functional substances. This paper discusses innovative bread packaging strategies such as modified atmosphere packaging (MAP), active packaging (AP), intelligent packaging (IP), biosensor, and nano packaging. Furthermore, MAP and AP have received greater attention in this study due to their considerable effect in prolonging the shelf life of bread and naturally preventing fungal activity, and have gained a lot of interest among producers and consumers in recent years.

Development of Smart Bilayer Alginate/Agar Film Containing Anthocyanin and Catechin-Lysozyme

Smart packaging can provide real-time information about changes in food quality and impart a protective effect to the food product by using active agents. This study aimed to develop a smart bilayer film (alginate/agar) with a cellulose nanosphere (CNs) from corncob. The bilayer films were prepared using 1.5% (w/w) sodium alginate with 0.25% (w/v) butterfly pea extract incorporated (indicator layer) and 2% (w/w) agar containing 0.5% (w/v) catechin−lysozyme (ratio 1:1) (active layer). The CNs were incorporated into the alginate layer at different concentrations (0, 5, 10, 20, and 30% w/w-based film) in order to improve the film’s properties. The thickness of smart bilayer film dramatically increased with the increase of CNs concentration. The inclusion of CNs reduced the transparency and elongation at break of the smart bilayer film while increasing its tensile strength (p < 0.05). The integration of CNs did not significantly affect the solubility and water vapor permeability of the smart bilayer film (p > 0.05). The smart bilayer film displayed a blue film with a glossy (without CNs) or matte surface (with CNs). The developed bilayer film shows excellent pH sensitivity, changing color at a wide range of pHs, and has a good response to ammonia and acetic acid gases. The film possesses exceptional antimicrobial and antioxidant activities. The integration of CNs did not influence the antibacterial activity of the film, despite the presence of a higher level of DPPH in film containing CNs. The smart bilayer film was effectively used to monitor shrimp freshness. These findings imply that smart bilayer films with and without CNs facilitate food safety and increase food shelf life by monitoring food quality.

Bio-Based pH Indicator Films for Intelligent Food Packaging Applications

The widespread concerns about the environmental problems caused by conventional plastic food packaging and food waste led to a growing effort to develop active and intelligent systems produced from renewable biodegradable polymers for food packaging applications. Among intelligent systems, the most widely used are pH indicators, which are generally based on a pH-sensitive dye incorporated into a solid support. The objective of this study was to develop new intelligent systems based on renewable biodegradable polymers and a new bio-inspired pH-sensitive dye. The structure of the dye was elucidated through FT-IR and 1D and 2D NMR spectroscopic analyses. UV-VIS measurements of the dye solutions at various pH values proved their halochromic properties. Their toxicity was evaluated through theoretical calculations, and no toxicity risks were found. The new anthocyanidin was used for the development of biodegradable intelligent systems based on chitosan blends. The obtained polymeric films were characterized through UV-VIS and FT-IR spectroscopy. Their thermal properties were assessed through a thermogravimetric analysis, which showed a better stability of chitosan–PVA–dye and chitosan–starch–dye films compared to those of chitosan–cellulose–dye films and the dye itself. The films’ sensitivity to pH variations was evaluated through immersion in buffer solutions with pH values ranging from 2 to 12, and visible color changes were observed.

Bio-based and one-day compostable poly(diethylene 2,5-furanoate) for sustainable flexible food packaging: Effect of ether-oxygen atom insertion on the final properties

In the present work, the effect of ether oxygen atom introduction in a furan ring-containing polymer has been evaluated. Solvent-free polycondensation process permitted the preparation of high molecular weight poly(diethylene 2,5-furandicarboxylate) (PDEF), by reacting the dimethyl ester of 2,5-furandicarboxylic acid with diethylene glycol. After molecular and thermal characterization, PDEF mechanical response and gas barrier properties to O₂ and CO₂, measured at different temperatures and humidity, were studied and compared with those of poly(butylene 2,5-furandicarboxylate) (PBF) and poly(pentamethylene 2,5-furanoate) (PPeF) previously determined. Both PDEF and PPeF films were amorphous, differently from PBF one. Glass transition temperature of PDEF (24 °C) is between those of PBF (39 °C) and PPeF (13 °C). As concerns mechanical response, PDEF is more flexible (elastic modulus [E] = 673 MPa) than PBF (E = 1290 MPa) but stiffer than PPeF (E = 9 MPa). Moreover, PDEF is the most thermally stable (temperature of maximum degradation rate being 418 for PDEF, 407 for PBF and 414 °C for PPeF) and hydrophilic (water contact angle being 74° for PDEF, 90° for PBF and 93° for PPeF), with gas barrier performances very similar to those of PPeF (O₂ and CO₂ transmission rate being 0.0022 and 0.0018 for PDEF and, 0.0016 and 0.0014 cm³ cm/m² d atm for PPeF). Lab scale composting experiments indicated that PDEF and PPeF were compostable, the former degrading faster, in just one day. The results obtained are explained on the basis of the high electronegativity of ether oxygen atom with respect to the carbon one, and the consequent increase of dipoles along the macromolecule.

Recent Advancements in Smart Biogenic Packaging: Reshaping the Future of the Food Packaging Industry

Due to their complete non-biodegradability, current food packages have resulted in major environmental issues. Today’s smart consumer is looking for alternatives that are environmentally friendly, durable, recyclable, and naturally rather than synthetically derived. It is a well-established fact that complete replacement with environmentally friendly packaging materials is unattainable, and bio-based plastics should be the future of the food packaging industry. Natural biopolymers and nanotechnological interventions allow the creation of new, high-performance, light-weight, and environmentally friendly composite materials, which can replace non-biodegradable plastic packaging materials. This review summarizes the recent advancements in smart biogenic packaging, focusing on the shift from conventional to natural packaging, properties of various biogenic packaging materials, and the amalgamation of technologies, such as nanotechnology and encapsulation; to develop active and intelligent biogenic systems, such as the use of biosensors in food packaging. Lastly, challenges and opportunities in biogenic packaging are described, for their application in sustainable food packing systems.

What Do Consumers Think about Foods Processed by Ultraviolet Radiation and Ultrasound?

This study aimed to investigate Brazilian consumers’ perception concerning foods processed by ultraviolet (UV) radiation and ultrasound (US) and define consumer segments considering their socioeconomic characteristics and eating habits towards industrialized products through free word association tasks answered by 1004 participants via an online platform. UV- and US-treated foods were more frequently related to unfamiliar words/terms (21.51 and 36.95%) and negative associations (36.25 and 26.70%) than positive ones (29.89 and 24.20%), respectively. Unfamiliarity and health risk concerns were more reported for US-treated foods by women aged 18–25 and ≥46 with low income, and low and frequent industrialized products consumption, as well as for UV-treated foods by consumers ≤35 years old with low and medium income, and low and frequent industrialized products consumption. This indicates that more clear and trustworthy information is needed before introducing these products in the Brazilian market, mainly for potential target consumer groups identified in this study.

The Effect of Quality Indicators on Beliefs about Medicines Reuse: An Experimental Study

Background: A number of studies have examined beliefs about medicines reuse. Although the practice is prohibited in UK community pharmacy, it does take place elsewhere in the world where it relies on visual checks of returned medicines as an indicator of their quality. One proposal is to integrate sensor technology onto medication packaging as a marker of their quality instead. Our aim was to gauge people’s beliefs about medicines reuse, in an experiment, with or without sensor technology and with or without the promise of visual checks completed by a pharmacist, as experimental conditions, should the practice be sanctioned in the UK in the future. Methods: A between participant study was designed with two independent factors testing the hypothesis that sensors and visual checks would increase pro-medicines-reuse beliefs. A questionnaire was used to measure medicines reuse beliefs and collect qualitative comments. Results: Eighty-one participants took part. Attitudes toward medication offered for reuse, participants’ perceived social pressure to accept the medication, and their intention to take part in medicines reuse all increased with the presence of sensors on packaging and with the promise of pharmacist visual checking, with the former causing a greater increase than the latter, and the combination of both making the greatest increase. People’s qualitative comments explained their concerns about medicines reuse, validating the findings. The use of sensors on medication packaging warrants further investigation if regulators are to consider approving medicines reuse in the UK.

Clean Label Alternatives in Meat Products

Food authorities have not yet provided a definition for the term "clean label". However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered.

Bio-Based Sensors for Smart Food Packaging-Current Applications and Future Trends

Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf-life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non-renewable and non-biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio-based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by-products of the food industry, present a substantial potential to act as bio-sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.

Goals in Nutrition Science 2020-2025

Five years ago, with the editorial board of Frontiers in Nutrition, we took a leap of faith to outline the Goals for Nutrition Science - the way we see it (1). Now, in 2020, we can put ourselves to the test and take a look back. Without a doubt we got it right with several of the key directions. To name a few, Sustainable Development Goals (SDGs) for Food and Nutrition are part of the global public agenda, and the SDGs contribute to the structuring of international science and research. Nutritional Science has become a critical element in strengthening work on the SDGs, and the development of appropriate methodologies is built on the groundwork of acquiring and analyzing big datasets. Investigation of the Human Microbiome is providing novel insight on the interrelationship between nutrition, the immune system and disease. Finally, with an advanced definition of the gut-brain-axis we are getting a glimpse into the potential for Nutrition and Brain Health. Various milestones have been achieved, and any look into the future will have to consider the lessons learned from Covid-19 and the sobering awareness about the frailty of our food systems in ensuring global food security. With a view into the coming 5 years from 2020 to 2025, the editorial board has taken a slightly different approach as compared to the previous Goals article. A mind map has been created to outline the key topics in nutrition science. Not surprisingly, when looking ahead, the majority of scientific investigation required will be in the areas of health and sustainability. Johannes le Coutre, Field Chief Editor, Frontiers in Nutrition.

From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study

Applying a circular economy approach, this research explores the use of cheese whey permeate (CWP), by-product of whey ultrafiltration, as cheap substrate for the production of bacterial cellulose (BC) and Sakacin-A, to be used in an antimicrobial packaging material. BC from the acetic acid bacterium Komagataeibacter xylinus was boosted up to 6.77 g/L by supplementing CWP with β-galactosidase. BC was then reduced to nanocrystals (BCNCs, 70% conversion yield), which were then conjugated with Sakacin-A, an anti-Listeria bacteriocin produced by Lactobacillus sakei in a CWP based broth. Active conjugates (75 Activity Units (AU)/mg), an innovative solution for bacteriocin delivery, were then included in a coating mixture applied onto paper sheets at 25 AU/cm2. The obtained antimicrobial food package was found effective in reducing Listeria population in storage trials carried out on a fresh Italian soft cheese (named "stracchino") intentionally inoculated with Listeria. Production costs of the active material have been mainly found to be associated (90%) to the purification steps. Setting a maximum prudential 50% cost reduction during process up-scaling, conjugates coating formulation would cost around 0.89 €/A4 sheet. Results represent a practical example of a circular economy production procedure by using a food industry by-product to produce antimicrobials for food preservation.