Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling. Packaging design and materials innovations represent real opportunities to reduce food waste within the supply chain. Besides, changes in people’s lifestyles have increased the demand for high-quality, fresh, minimally processed, and ready-to-eat food products with extended shelf-life, that need to meet strict and constantly renewed food safety regulations. In this regard, accurate monitoring of food quality and spoilage is necessary to diminish both health hazards and food waste. Thus, this work provides an overview of the most recent advances in the investigation and development of food packaging materials and design with the aim to improve food chain sustainability. Enhanced barrier and surface properties as well as active materials for food conservation are reviewed. Likewise, the function, importance, current availability, and future trends of intelligent and smart packaging systems are presented, especially considering biobased sensor development by 3D printing technology. In addition, driving factors affecting fully biobased packaging design and materials development and production are discussed, considering byproducts and waste minimization and revalorization, recyclability, biodegradability, and other possible ends-of-life and their impact on product/package system sustainability.

https://www.mdpi.com/2304-8158/12/5/1057/pdf?version=1677731922

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

Ensuring a safe and adequate food supply is a cornerstone of human health and food security. However, a significant portion of the food produced for human consumption is wasted annually on a global scale. Reducing harvest and postharvest food waste, waste during food processing, as well as food waste at the consumer level, have been key objectives of improving and maintaining sustainability. These issues can range from damage during processing, handling, and transport, to the use of inappropriate or outdated systems, and storage and packaging-related issues. Microbial growth and (cross)contamination during harvest, processing, and packaging, which causes spoilage and safety issues in both fresh and packaged foods, is an overarching issue contributing to food waste. Microbial causes of food spoilage are typically bacterial or fungal in nature and can impact fresh, processed, and packaged foods. Moreover, spoilage can be influenced by the intrinsic factors of the food (water activity, pH), initial load of the microorganism and its interaction with the surrounding microflora, and external factors such as temperature abuse and food acidity, among others. Considering this multifaceted nature of the food system and the factors driving microbial spoilage, there is an immediate need for the use of novel approaches to predict and potentially prevent the occurrence of such spoilage to minimize food waste at the harvest, post-harvest, processing, and consumer levels. Quantitative microbial spoilage risk assessment (QMSRA) is a predictive framework that analyzes information on microbial behavior under the various conditions encountered within the food ecosystem, while employing a probabilistic approach to account for uncertainty and variability. Widespread adoption of the QMSRA approach could help in predicting and preventing the occurrence of spoilage along the food chain. Alternatively, the use of advanced packaging technologies would serve as a direct prevention strategy, potentially minimizing (cross)contamination and assuring the safe handling of foods, in order to reduce food waste at the post-harvest and retail stages. Finally, increasing transparency and consumer knowledge regarding food date labels, which typically are indicators of food quality rather than food safety, could also contribute to reduced food waste at the consumer level. The objective of this review is to highlight the impact of microbial spoilage and (cross)contamination events on food loss and waste. The review also discusses some novel methods to mitigate food spoilage and food loss and waste, and ensure the quality and safety of our food supply.

/pdf/linking-microbial-contamination-to-food-spoilage-and-food-3sxvno83.pdf

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling

Improvement of blueberry freshness prediction based on machine learning and multi-source sensing in the cold chain logistics

Jackfruit seed starch/tamarind kernel xyloglucan/zinc oxide nanoparticles-based composite films: Preparation, characterization, and application on tomato (Solanum lycopersicum) fruits

Design and characterization of an antibacterial film composited by hydroxyethyl cellulose (HEC), carboxymethyl chitosan (CMCS), and nano ZnO for food packaging.

Sulfated polysaccharides from red seaweed Gelidium amansii: Structural characteristics, anti-oxidant and anti-glycation properties, and development of bioactive films

Pseudomonas fluorescens and Shewanella baltica are specific spoilage organisms (SSOs) of most seafood products. Both of them can cell-to-cell communicate through quorum sensing (QS), facilitating the spoilage activities such as protease secretion, flagellar movement, and biofilm formation. Thus, it is important to screen the quorum sensing inhibitors (QSI) of P. fluorescens and S. baltica. In this study, we tried to apply a high-throughput virtual screening technology to select QSIs candidates. Three amino acid sequences from the key QS regulator–LuxR/I family (the LuxR and LuxI proteins of P. fluorescens, and the LuxR of S. baltica) were targeted and analyzed. Their 3D structures were subsequently constructed for the QSIs candidates' screen of both P. fluorescens and S. baltica. The candidates of cytidine-5′-monophosphate (5′-CMP) and 5′-adenylic acid (5′-AMP) with high scores exerted strong antagonistic effects against both P. fluorescens and S. baltica QS. The addition of 5′-CMP and 5′-AMP also inhibit QS-controlled phenotypes (swimming motility, protease activity, EPS, and biofilm formation) in P. fluorescens and S. baltica. Furthermore, the exogenous addition of 5′-CMP and 5′-AMP could retard the spoilage process of salmon slices during low-temperature storage by inhibiting the production of extracellular protease, siderophores, and Total Volatile Basic Nitrogen (TVB-N).

Screening and preservation application of quorum sensing inhibitors of Pseudomonas fluorescens and Shewanella baltica in seafood products

Development of a time-temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel.

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Sulfated polysaccharides from red seaweed Gelidium amansii: Structural characteristics, anti-oxidant and anti-glycation properties, and development of bioactive films

Screening and preservation application of quorum sensing inhibitors of Pseudomonas fluorescens and Shewanella baltica in seafood products

Development of a time-temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel.