The concept of this study is the replacement of previous fossil-based techniques for food packaging and food shelf-life extension, with novel more green processes and materials following the spirit of circular economy and the global trend for environmentally positive fingerprints. A novel adsorption process to produce thymol-halloysite nanohybrids is presented in this work. The high dispersion of this thymol-halloysite nanostructure in chitosan biopolymer is one of the goals of this study. The incorporation of this biodegradable matrix with poly-vinyl-alcohol produced a very promising food-packaging film. Mechanical, water-oxygen barrier, antimicrobial, and antioxidant properties were measured. Transparency levels were also tested using a UV-vis instrument. Moreover, the developed films were tested in-vivo for the preservation and the extension of the shelf-life of kiwi fruits. In all cases, results indicated that the increased fraction of thymol from thyme oil significantly enhances the antimicrobial and antioxidant activity of the prepared chitosan-poly-vinyl- alcohol gel. The use of the halloysite increases the mechanical and water-oxygen barrier properties and leads to a control release process of thymol which extends the preservation and the shelf-life of kiwi fruits. Finally, the results indicated that the halloysite improves the properties of the chitosan/poly-vinyl-alcohol films, and the thymol makes them further advantageous.

The necessity of reducing the greenhouse effect by decreasing the carbon dioxide fingerprint directed the food packaging technology to use biobased raw materials. Alginates, which are derived from brown algae species, are one of the most promising biobased biopolymers for the development of edible active coatings capable of protecting food from oxidation/bacterial spoilage. In this study, sodium alginate, which was plasticized with glycerol and mixed with a biobased thymol/natural halloysite nanohybrid, was used to develop novel edible active coatings. Nanocomposite coatings were also developed in this project by mixing pure halloysite with sodium alginate/glycerol matrix and were used as reference material for comparison reasons. Instrumental analysis indicated a higher compatibility of a thymol/halloysite nanohybrid with a sodium alginate/glycerol matrix compared to pure halloysite with a sodium alginate/glycerol matrix. Increased compatibility resulted in improved tensile properties, water/oxygen barrier properties, and total antioxidant activity. These edible active coatings were applied to traditional Greek spread cheese and showed a reduction in the mesophilic microbial population over one log10 unit (cfu/g) compared to uncoated cheese. Moreover, the reduction in the mesophilic microbial population increased with the increase in halloysite and thymol content, indicating such sodium alginate/glycerol/thymol/halloysite hydrogels as promising edible active coatings for dairy products.

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.

The food waste disposal to landfill practice contributes to the greenhouse problem due to the emission of gases such as methane into the atmosphere. Shelf life extension of food products and further valorization of food wastes such as the conversion to activated carbon are tested nowadays as alternative techniques. The development and use of biobased active coatings against food oxidation/bacterial deterioration is an environmentally friendly technique. In this study, a novel food active coating was successfully developed based on a chitosan (CS)/polyvinyl alcohol (PVOH) matrix activated with a nanohybrid of natural thymol (TO) adsorbed in activated carbon (AC) derived from spent coffee. The results have shown that, compared to the pure CS/PVOH polymeric matrix, the coating with 15 wt.% TO@AC nanohybrid concentration achieved a +23.5% Young’s modulus value, a +20.1% ultimate strength value, an increased barrier of +50.2% for water and +74.0% for oxygen, a +69.0% antioxidant activity, an increased antibacterial activity of +5.5% against Escherichia coli, a +17.8% against Salmonella enterica, a +42.5% against Staphylococcus aureus, and a +2.5% against Listeria monocytogenes. A visual evaluation of this coating showed a delay in fresh bananas’ enzymatic browning and a significant decrease in their weight loss. This indicates the potential extension of the fresh fruits’ shelf life.

Food saving and further valorization is of major interest in our days. Worldwide, scientists intensify their efforts to increase shelf life of products due to the global danger of coming food crisis. Even though many chemicals could achieve such target, the circular economy spirit and the global trend against the greenhouse effects impose the turn of research activities using environmentally friendly biomass materials, biowastes, and biodegradable materials. In this study, the promising biopolymer chitosan incorporated with the promising biodegradable polymer poly-vinyl-alcohol to produce a biopolymeric matrix. This biodegradable biopolymer was further mixed homogeneously with 15% thymol/nano-zeolite nanohybrid material and the final developed film was extremely improved compared to the relevant of chitosan/poly-vinyl-alcohol film. Mechanical properties were increased significantly i.e., 34% for Young Modulus and 46,5% for ultimate tensile strength, while the antioxidant activity increased by 53,4%. The antibacterial activity increased by 134% for Ecoli, 87,5% for Saureus, 32% for Lmonocytogenes, and 9% for Senterica. The water-vapor diffusion coefficient and the oxygen permeability coefficient decreased down to -51% and -74% respectively, and thus the water-vapor and oxygen barrier increased. In-vivo experiments on strawberries show an extension of 233% for shelf-life duration which resulted from the modified atmosphere by the control-released thymol.

The necessity to reduce the effect of the greenhouse phenomenon imposed the turn of the food packaging technology to the use of biobased raw materials decreasing the carbon dioxide fingerprint. In this direction alginates derived from brown algae species are of the most promising biobased biopolymers, used for development of edible active coatings, capable to protect food from oxidation/bacterial spoilage. In this study sodium alginate, which was plasticized with glycerol and mixed with a biobased thymol/natural halloysite nanohybrid, was used to develop novel edible active coatings. Active nanocomposite coatings developed by mixing of pure halloysite with sodium alginate/glycerol matrix were produced for comparison purposes. X-Ray and Fourier Transform Infrared Spectroscopy indicated higher compatibility of thymol/halloysite nanohybrid with sodium alginate/glycerol matrix compared to the relevant of pure halloysite. This increased compatibility led to higher tensile properties, water/oxygen barrier properties, and total antioxidant activity. All coating samples were applied as edible active coatings for “tsalafouti” spreadable soft cheese, exhibited a reduction of mesophilic microbial population of more than one log10(cfu/g) unit comparing with uncoated cheese. Moreover, the reduction of mesophilic microbial population was increased by increasing halloysite and thymol content which indicates the sodium alginate/glycerol/thymol/halloysite as promising edible active coatings for “tsalafouti”.