Current advances in surface wettability in food packaging materials: Strategies, methods and future trends

Abstract

Surface wettability plays a significant role in the functionality and safety of food packaging materials, influencing factors such as moisture resistance, microbial growth, and the effectiveness of active packaging technologies. The present study provides an in-depth investigation of the fundamental concepts underlying surface wettability, including contact angle theory, surface energy, measurement and characterisation, and how these elements affect the interaction between packaging materials and food products. We explore contemporary developments in the advancement of hydrophobic and superhydrophobic coatings, superhydrophilic coatings, bio-inspired materials, and nanotechnology-based shifts that optimise the functional properties of packaging surfaces. The paper additionally addresses the hurdles of scaling up these technologies, regulatory issues, and the environmental impact of biobased materials. For future investigation, we propose focusing on two main areas: the incorporation of active/intelligent packaging solutions and the advancement of sustainable, biodegradable coatings that retain favourable wettability properties. This research seeks to elucidate the intricate relationship between surface wettability and food packaging performance, providing valuable insights that may direct future packaging advancements. However, it is imperative to conduct additional research to establish concrete correlations between the functionality of the packaging materials and their surface wettability in real-world food packaging applications as evaluated by water vapour transmission rate, oxygen transmission rate, and antimicrobial efficiency parameters.