Biodegradable Films and Coatings as Emerging Trends in Food Packaging Processes

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 20 September 2024 | Viewed by 1563

Special Issue Editor


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Guest Editor
Department of Biochemistry and Biotechnology, School of Health Science, University of Thessaly, 41500 Larissa, Greece
Interests: food technology and quality control; food biopolymers; food chemistry; food analysis; food processing; food and nutrition; food preservation; food safety

Special Issue Information

Dear Colleagues,

Food packaging is a critical factor in maintaining food quality and safety during storage, transportation and sale. Traditional packaging materials are widely designed to protect food from mechanical damage, harmful radiation and gases that promote undesirable reactions, as well as to prevent contamination by pathogenic microorganisms and toxic chemicals. For these reasons, millions of tons of plastic are produced annually worldwide, but they are non-degradable and cannot be recycled. As a result, plastic materials and food waste accumulate in oceans and landfills, causing severe damage to ecosystems. Thus, there is huge potential and strong research interest in developing and manufacturing packaging materials from biodegradable ingredients.

This Special Issue on “Biodegradable Films and Coatings as Emerging Trends in Food Packaging Processes” seeks high-quality research focusing on the latest advances in food packaging materials and technologies. Topics include, but are not limited to:

  • Novel technologies in the production and application of biodegradable food packaging materials;
  • Biopolymers-based packaging as films and coatings in food preservation and safety;
  • The fortification of biodegradable films and coatings with, e.g., antioxidants and their effectiveness as food packaging materials;
  • The effects of food waste derived bioactive compounds on intelligent biodegradable packaging materials;
  • Nanomaterials as biodegradable food packaging.

Dr. Persephoni Giannouli
Guest Editor

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • biopolymers
  • coatings
  • films
  • biodegradable packaging
  • antioxidants
  • nanomaterials
  • bioactive compounds

Published Papers (1 paper)

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Research

16 pages, 1341 KiB  
Article
Gelatin and Gelatin/Rice Starch Coatings Affect Differently Fresh-Cut Potatoes and Colocasia Slices
by Anastasia Bari and Persephoni Giannouli
Processes 2023, 11(8), 2383; https://doi.org/10.3390/pr11082383 - 8 Aug 2023
Cited by 1 | Viewed by 1277
Abstract
Traditional food packaging materials maintain food quality and safety during storage, but they cause significant environmental pollution. For this reason, there has been an increased demand in designing packaging materials from biodegradable ingredients such as edible proteins and polysaccharides. In the current study, [...] Read more.
Traditional food packaging materials maintain food quality and safety during storage, but they cause significant environmental pollution. For this reason, there has been an increased demand in designing packaging materials from biodegradable ingredients such as edible proteins and polysaccharides. In the current study, biodegradable coatings from gelatin (Gel) or gelatin–rice starch (Gel-RS) mixtures were applied to fresh-cut Colocasia (Colocasia esculenta) and potato (Solanum tuberosum) samples, and main quality properties such as weight loss, firmness, breaking force, and color were evaluated during storage for seven days at 5 °C. Gel-coated potato samples kept moisture at higher levels compared to untreated samples or Gel-RS-coated samples (weight loss 41.40 ± 3.33%), while no differences in weight loss were observed for all fresh-cut Colocasia samples. Furthermore, the gelatin–rice starch coating increased the breaking force (1181.40 ± 159.73) and hardness (1609.6 ± 76.79) of fresh-cut potato samples during storage conditions. On the other hand, fresh-cut Colocasia coated with gelatin and gelatin/rice starch showed no significant differences in weight loss and texture characteristics. In conclusion, gelatin and gelatin/rice starch coatings provoke preservation of quality characteristics during storage of fresh-cut potatoes but have no preservation effects on fresh-cut Colocasia. This research enriches the knowledge of the effects of biodegradable coatings on fresh-cut starchy tubers. Full article
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