Emerging coating technologies for food and beverage packaging materials

Farris, Stefano; Piergiovanni, Luciano

doi:10.1533/9780857095664.3.274

Cited by 18 publications

(11 citation statements)

References 46 publications

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“…The term "coating" is defined as a general covering that is applied to a substrate (i.e., the surface of an object) (Farris & Piergiovanni, 2012). In this review, films covered with coatings containing antimicrobials are referred as "antimicrobial-coated films."…”

Section: Antimicrobial-coated Films: Film Substrate and Antimicrobialsmentioning

confidence: 99%

Antimicrobial‐coated films as food packaging: A review

Dudley

2021

Comp Rev Food Sci Food Safe

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Antimicrobial food packaging involves packaging the foods with antimicrobials to protect them from harmful microorganisms. In general, antimicrobials can be integrated with packaging materials via direct incorporation of antimicrobial agents into polymers or application of antimicrobial coating onto polymer surfaces. The former option is generally achieved through thermal film‐making technology such as compression molding or film extrusion, which is primarily suitable for heat‐stable antimicrobials. As a nonthermal technology, surface coating is more promising compared to molding or extrusion for manufacturing food packaging containing heat‐sensitive antimicrobials. In addition, it also has advantages over direct incorporation to preserve the packaging materials’ bulk properties (e.g., mechanical and physical properties) and minimize the amount of antimicrobials to reach sufficient efficacy. Herein, antimicrobial food packaging films achieved through surface coating is explored and discussed. The two components (i.e., film substrate and antimicrobials) consisting of the antimicrobial‐coated films are reviewed as plastic/biopolymer films; and synthetic/naturally occurring antimicrobials. Furthermore, special emphasis is given to different coating technologies to deposit antimicrobials onto film substrate. Laboratory coating techniques (e.g., knife coating, bar coating, and spray coating) commonly applied in academic research are introduced briefly, and scalable coating methods (i.e., electrospinning/spraying, gravure roll coating, flexography coating) that have the potential to bring laboratory‐developed antimicrobial‐coated films to an industrial level are explained in detail. The migration profile, advantages/drawbacks of antimicrobial‐coated films for food applications, and quantitative analyses of the reviewed antimicrobial‐coated films from different aspects are also covered in this review. A conclusion is made with a discussion of the challenges that remain in bringing the production of antimicrobial‐coated films to an industrial level.

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Section: Antimicrobial-coated Films: Film Substrate and Antimicrobialsmentioning

confidence: 99%

Antimicrobial‐coated films as food packaging: A review

Dudley

2021

Comp Rev Food Sci Food Safe

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“…Coatings are recognized as powerful tools for improving many properties of food and beverage packaging materials. 195,196 In the flexible packaging field, coatings include thin layers that may be either external or sandwiched between two substrates; actually, coatings intrinsically lead to composite structures. The thickness of such layers normally ranges from tenths of nanometers to a few micrometres.…”

Section: Composites Extrusion (Melt Compounding)mentioning

confidence: 99%

The Potential of NanoCellulose in the Packaging Field: A Review

2015

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Nanocellulose has potential applications across several industrial sectors and allows the development of innovative materials, as well as the enhancement of conventional materials properties. The nanocellulose particles can be utilized as fillers, in composites manufacture, as coating and as self‐standing thin films, achieving always very interesting and promising properties. Very few of the several reviews that recently appeared on this topic in the scientific literature, however, summarized the potential of cellulose in nanoform specifically for the packaging field rather focusing on different aspects, ranging from the chemistry and the morphology of nanocellulose particles to the preparation methods, the industrial applications and the patents released. In the present review, the remarkable chemical and physical properties of nanocellulose are introduced and discussed with specific reference to the packaging needs. First, the cellulose resources and structure are introduced, then the process methods to reach the nanoscale, the corresponding morphologies and nomenclatures are summarized, mentioning also the possible chemical modifications of nanocellulose and, finally, its practical and potential applications for packaging materials, especially food packaging materials, are tentatively proposed and discussed. Although the review might not cover every aspect on nanocellulose, yet the key points, particularly those related to safety and biodegradability issues, are regarded and considered. Copyright © 2015 John Wiley & Sons, Ltd.

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“…In this regard, coatings are progressively becoming more widely recognized as a powerful tool for extending the shelf life of food by improving many properties of plastic materials as well as a simple method for providing specific active functions (e.g., antioxidant, antimicrobial, etc.) to the final food packaging [ 24 ]. In fact, the addition of active compounds into food coatings or packaging coatings has some advantages, as they act only at the surface level, and can be applied at any stage of the food supply chain [ 13 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

Cucumis metuliferus Fruit Extract Loaded Acetate Cellulose Coatings for Antioxidant Active Packaging

et al. 2020

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A new active coating was developed by using Cucumis metuliferus fruit extract as antioxidant additive with the aim of obtaining an easy way to functionalize low-density polyethylene (LDPE) films for food packaging applications. Thus, an extraction protocol was first optimized to determine the total phenolic compounds and the antioxidant activity of CM. The aqueous CM antioxidant extract was then incorporated into cellulose acetate (CA) film-forming solution in different concentrations (1, 3 and 5 wt.%) to be further coated in corona-treated LDPE to obtain LDPE/CA-CM bilayer systems. CA and CA-CM film-forming solutions were successfully coated onto the surface of LDPE, showing good adhesion in the final bilayer structure. The optical, microstructural, thermal, mechanical and oxygen barrier performance, as well as the antioxidant activity, were evaluated. The active coating casted onto the LDPE film did not affect the high transparency of LDPE and improved the oxygen barrier performance. The antioxidant effectiveness of bilayer packaging was confirmed by release studies of Cucumis metuliferus from the cellulose acetate layer to a fatty food simulant. Finally, the LDPE/CA-CM active materials were also tested for their application in minimally processed fruits, and they demonstrated their ability to reduce the oxidation process of fresh cut apples. Thus, the obtained results suggest that CA-CM-based coating can be used to easily introduce active functionality to typically used LDPE at industrial level and enhance its oxygen barrier, without affecting the high transparency, revealing their potential application in the active food packaging sector to extend the shelf-life of packaged food by prevention of lipid oxidation of fatty food or by prevention fruit browning.

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Emerging coating technologies for food and beverage packaging materials

Cited by 18 publications

References 46 publications

Antimicrobial‐coated films as food packaging: A review

Antimicrobial‐coated films as food packaging: A review

The Potential of NanoCellulose in the Packaging Field: A Review

Cucumis metuliferus Fruit Extract Loaded Acetate Cellulose Coatings for Antioxidant Active Packaging

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