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Foods
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Edible Film and Coating Materials for Food Preservation
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Edible Film and Coating Materials for Food Preservation

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: closed (10 November 2023) | Viewed by 10146

Special Issue Editors

Dr. Donatella Albanese

E-Mail Website
Guest Editor
Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy
Interests: food quality; food safety; food shelf-life extension; food characterization; biosensors; immunosensors
Special Issues, Collections and Topics in MDPI journals
Dr. Francesca Malvano

E-Mail Website
Guest Editor
Department of Industrial Engineering, University of Salerno, 84084 Fisciano, SA, Italy
Interests: food safety; food quality; biosensors; immunosensors; food shelf-life extension; design of experiments

Special Issue Information

Dear Colleagues,

Edible films and coatings are a thin layer of material applied to the surface of foods that can be consumed as part of the product or with further removal. In recent years, the growing interest in the use of edible films and coatings has also been associated with their possible use as excellent vehicles for a wide variety of active compounds, such as anti-browning agents, flavors, nutrients, and antimicrobial and antioxidant compounds. For these reasons, in the last decade, edible films and coatings have attracted the interest of researchers and consumers, since they can improve the safety, quality, and functionality of food products as well as extend their shelf-life.

This Special Issue is devoted to review and original research articles on advances in edible films and coatings, materials used for their development, and their applications in the food sector.

Dr. Donatella Albanese
Dr. Francesca Malvano
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • edible films and coatings
  • composite films and coatings
  • natural biopolymer
  • active compounds
  • active packaging
  • sustainable packaging
  • shelf-life of packaged food products
  • effect of edible films/coatings on food products
  • shelf-life extension

Published Papers (6 papers)

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Research

21 pages, 3759 KiB  
Article
Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films—Application to the Preservation of Mullet
by Yuan Ma, Siqi Chen, Ping Liu, Yezheng He, Fang Chen, Yifan Cai and Xianqin Yang
Foods 2023, 12(13), 2542; https://doi.org/10.3390/foods12132542 - 29 Jun 2023
Cited by 1 | Viewed by 1397
Abstract
In this study, the addition of oregano oil chitosan nanoparticles (OEO-CSNPs) was conducted to enhance the comprehensive properties of gelatin films (GA), and the optimal addition ratio of nanoparticles was determined for its application in the preservation of mullet. Oregano oil chitosan nanoparticles [...] Read more.
In this study, the addition of oregano oil chitosan nanoparticles (OEO-CSNPs) was conducted to enhance the comprehensive properties of gelatin films (GA), and the optimal addition ratio of nanoparticles was determined for its application in the preservation of mullet. Oregano oil chitosan nanoparticles were organically combined with gelatin at different concentrations (0%, 2%, 4%, 6% and 8%) to obtain oregano oil–chitosan nanoparticle–GA-based composite films (G/OEO-CSNPs), and thereafter G/OEO-CSNPs were characterized and investigated for their preservative effects on mullet. Subsequent analysis revealed that OEO-CSNPs were uniformly dispersed in the GA matrix, and that G/OEO-CSNPs had significantly improved mechanical ability, UV-visible light blocking performance and thermal stability. Furthermore, the nanoparticles exhibited excellent antioxidant and antibacterial properties, and they improved the films’ suitability as edible packaging. The attributes of the G/OEO-CSNPs were optimized, the films had the strongest radical scavenging and lowest water solubility, and electron microscopy also showed nanoparticle penetration into the polymer when the concentration of OEO-CSNPs was 6% (thickness = 0.092 ± 0.001, TS = 47.62 ± 0.37, E = 4.06 ± 0.17, water solubility = 48.00 ± 1.11). Furthermore, the GA-based composite film containing 6% OEO-CSNPs was able to inhibit microbial growth, slow fat decomposition and protein oxidation, reduce endogenous enzyme activity, and delay the spoilage of mullet during the refrigeration process, all of which indicate its excellent potential for meat preservation application. Full article
(This article belongs to the Special Issue Edible Film and Coating Materials for Food Preservation)
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12 pages, 5202 KiB  
Article
Facile Synthesis of Multifunctional Carbon Dots from Spent Gromwell Roots and Their Application as Coating Agents
by Tanima Bhattacharya, Hyeon A. Do, Jong-Whan Rhim, Gye Hwa Shin and Jun Tae Kim
Foods 2023, 12(11), 2165; https://doi.org/10.3390/foods12112165 - 27 May 2023
Cited by 1 | Viewed by 1670
Abstract
Spent Gromwell root-based multifunctional carbon dots (g-CDs) and sulfur-functionalized g-CDs (g-SCDs) were synthesized using a hydrothermal method. The mean particle size of g-CDs was confirmed to be 9.1 nm by TEM (transmission electron microscopy) analysis. The zeta potentials of g-CDs and g-SCDs were [...] Read more.
Spent Gromwell root-based multifunctional carbon dots (g-CDs) and sulfur-functionalized g-CDs (g-SCDs) were synthesized using a hydrothermal method. The mean particle size of g-CDs was confirmed to be 9.1 nm by TEM (transmission electron microscopy) analysis. The zeta potentials of g-CDs and g-SCDs were mostly negative with a value of −12.5 mV, indicating their stability in colloidal dispersion. Antioxidant activities were 76.9 ± 1.6% and 58.9 ± 0.8% for g-CDs, and 99.0 ± 0.1% and 62.5 ± 0.5% for g-SCDs by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging tests, respectively. In addition, the bathochromic shift of g-CDs is observed when their emission peaks appear at a higher wavelength than the excitation peaks. The prepared g-CDs and g-SCDs solutions were used as a coating agent for potato slices. The browning index of the control potato slices increased significantly from 5.0 to 33.5% during 24 to 72 h storage. However, the sample potato slices coated with g-CDs or g-SCDs suppressed the increase in the browning index. In particular, the browning index of the potato slices coated with g-SCDs ranged from 1.4 to 5.5%, whereas the potato slices coated with g-CDs had a browning index ranging from 3.5 to 26.1%. The g-SCDs were more effective in delaying oxidation or browning in foods. The g-CDs and g-SCDs also played a catalytic role in the Rhodamine B dye degradation activity. This activity will be useful in the future to break down toxins and adulterants in food commodities. Full article
(This article belongs to the Special Issue Edible Film and Coating Materials for Food Preservation)
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11 pages, 1385 KiB  
Article
Transglutaminase Cross-Linked and Lysozyme-Incorporated Antimicrobial Tilapia Collagen Edible Films: Development and Characterization
by Bing-Yi Hou, Be-Jen Wang and Yih-Ming Weng
Foods 2023, 12(7), 1475; https://doi.org/10.3390/foods12071475 - 30 Mar 2023
Viewed by 1503
Abstract
To improve the mechanical properties and confer antimicrobial activity, transglutaminase (TGase) was used as a cross-linking agent and lysozyme (LYS) was incorporated as an antimicrobial agent to prepare novel active tilapia collagen (TC) films. While the difference in visual appearance was not obvious, [...] Read more.
To improve the mechanical properties and confer antimicrobial activity, transglutaminase (TGase) was used as a cross-linking agent and lysozyme (LYS) was incorporated as an antimicrobial agent to prepare novel active tilapia collagen (TC) films. While the difference in visual appearance was not obvious, the LYS incorporation increased the opacity of TC films. The water vapor permeability of all TGase cross-linked TC films was significantly (p < 0.05) lower than that of the control film (prepared without TGase and LYS). In addition, while the tensile strength and Young’s modulus of all TGase cross-linked TC films were significantly (p < 0.05) higher than those of the control film, elongation at break of all TGase cross-linked TC films was significantly (p < 0.05) lower than that of the control film. LYS incorporated TC films showed antimicrobial activity against E. coli, Staphylococcus aureus, Enterococcus faecium, Bacillus subtilis and Pseudomonas fluorescens. Collectively, TC films with improved physiochemical properties and antimicrobial activity have a good potential to serve as active food packaging materials. Full article
(This article belongs to the Special Issue Edible Film and Coating Materials for Food Preservation)
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14 pages, 13990 KiB  
Article
Alginate Coating Charged by Hydroxyapatite Complexes with Lactoferrin and Quercetin Enhances the Pork Meat Shelf Life
by Angela Michela Immacolata Montone, Francesca Malvano, Roberta Taiano, Rosanna Capparelli, Federico Capuano and Donatella Albanese
Foods 2023, 12(3), 553; https://doi.org/10.3390/foods12030553 - 26 Jan 2023
Cited by 2 | Viewed by 1312
Abstract
In this work, the effect of an alginate-based coating loaded with hydroxyapatite/lactoferrin/quercetin (HA/LACTO-QUE) complexes during the storage of pork meat was evaluated. FT-IR spectra of HA/LACTO-QUE complexes confirmed the adsorption of QUE and LACTO into HA crystals showing the characteristic peaks of both [...] Read more.
In this work, the effect of an alginate-based coating loaded with hydroxyapatite/lactoferrin/quercetin (HA/LACTO-QUE) complexes during the storage of pork meat was evaluated. FT-IR spectra of HA/LACTO-QUE complexes confirmed the adsorption of QUE and LACTO into HA crystals showing the characteristic peaks of both active compounds. The kinetic releases of QUE and LACTO from coatings in an aqueous medium pointed out a faster release of LACTO than QUE. The activated alginate-based coating showed a high capability to slow down the growth of total viable bacterial count, psychotropic bacteria count, Pseudomonas spp. and Enterobacteriaceae during 15 days at 4 °C, as well as the production of the total volatile basic nitrogen. Positive effects were found for maintaining the hardness and water-holding capacity of pork meat samples coated with the activated edible coatings. Sensory evaluation results demonstrated that the active alginate-based coating was effective to preserve the colour and odour of fresh pork meat with overall acceptability up to the end of storage time. Full article
(This article belongs to the Special Issue Edible Film and Coating Materials for Food Preservation)
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17 pages, 3183 KiB  
Article
Biopreservation of Refrigerated Mackerel (Auxis thazard) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from Glochidion wallichianum Leaf
by Paramee Chumsri, Worawan Panpipat, Lingzhi Cheong, Atikorn Panya, Natthaporn Phonsatta and Manat Chaijan
Foods 2022, 11(21), 3441; https://doi.org/10.3390/foods11213441 - 30 Oct 2022
Cited by 5 | Viewed by 1585
Abstract
Both microbial decomposition and oxidative deterioration contribute to the qualitative degradation of fresh or minimally preserved fish, which negatively impacts the shelf-life of fish, especially those with dark flesh like mackerel. It is becoming more typical to use edible coatings to preserve the [...] Read more.
Both microbial decomposition and oxidative deterioration contribute to the qualitative degradation of fresh or minimally preserved fish, which negatively impacts the shelf-life of fish, especially those with dark flesh like mackerel. It is becoming more typical to use edible coatings to preserve the freshness of fish products. Herein, the effects of a rice starch (RS) based coating incorporated with dried crude, aqueous Mon-pu (Glochidion wallichianum) leaf extract (MPE) at varying concentrations (0, 0.02, 0.1, 0.5, and 1.0% w/w) on the quality characteristics of mackerel (Auxis thazard) slices during storage at 4 °C were investigated. Uncoated slices had a shelf-life of 6 days, whereas samples coated with RS and 0.5% MPE extended the shelf-life to 9 days by keeping the overall microbiological quality below the permitted level of 6 log CFU/g. The changes in thiobarbituric acid reactive substances (TBARS; <2 mg malondialdehyde equivalent/kg), propanal content, heme iron degradation, myoglobin redox instability, and surface discoloration (a* value and total color difference; ΔE) can all be delayed by this coating condition. Additionally, the RS-MPE coating can maintain the sensory quality of refrigerated mackerel slices and preserve the textural property (water holding capacity and hardness), as well as postpone the development of an off-odor as indicated by lowered contents of total volatile base-nitrogen (TVB-N; not exceeding the acceptable limit of 25 mg/100 g) and trimethylamine (TMA; not exceeding the acceptable limit of 10 mg/100 g). Therefore, a biopreservative coating made of RS and MPE, especially at 0.5%, can be employed to extend the shelf-life of refrigerated mackerel slices up to 9 days. Full article
(This article belongs to the Special Issue Edible Film and Coating Materials for Food Preservation)
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12 pages, 2217 KiB  
Article
Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement
by Agne Vasiliauskaite, Justina Mileriene, Epp Songisepp, Ida Rud, Sandra Muizniece-Brasava, Inga Ciprovica, Lars Axelsson, Liis Lutter, Elvidas Aleksandrovas, Ene Tammsaar, Joana Salomskiene, Loreta Serniene and Mindaugas Malakauskas
Foods 2022, 11(21), 3353; https://doi.org/10.3390/foods11213353 - 25 Oct 2022
Cited by 7 | Viewed by 1762
Abstract
Edible coatings as carriers for protective lactic acid bacteria (LAB) can enhance hygienic quality to dairy products. Thus, the aim of this study was to improve the quality of artisanal acid-curd cheese by applying liquid acid whey protein concentrate based edible coating with [...] Read more.
Edible coatings as carriers for protective lactic acid bacteria (LAB) can enhance hygienic quality to dairy products. Thus, the aim of this study was to improve the quality of artisanal acid-curd cheese by applying liquid acid whey protein concentrate based edible coating with entrapped indigenous antimicrobial Lactobacillus helveticus MI-LH13. The edible fresh acid-curd cheese coating was composed of 100% (w/w) liquid acid whey protein concentrate (LAWPC), apple pectin, sunflower oil, and glycerol containing 6 log10 CFU/mL of strain biomass applied on cheese by dipping. The cheese samples were examined over 21 days of storage for changes of microbiological criteria (LAB, yeast and mould, coliform, enterobacteria, and lipolytic microorganism), physicochemical (pH, lactic acid, protein, fat, moisture content, and colour), rheological, and sensory properties. The coating significantly improved appearance and slowed down discolouration of cheese by preserving moisture during prolonged storage. The immobilisation of L. helveticus cells into the coating had no negative effect on their viability throughout 14 days of storage at 4 °C and 23 °C. The application of coating with immobilised cells on cheeses significantly decreased the counts of yeast up to 1 log10 CFU/g during 14 days (p < 0.05) of storage and suppressed growth of mould for 21 days resulting in improved flavour of curd cheese at the end of storage. These findings indicate that LAWPC-pectin formulation provided an excellent matrix to support L. helveticus cell viability. Acting as protective antimicrobial barrier in fresh cheeses, this bioactive coating can reduce microbial contamination after processing enabling the producers to extend the shelf life of this perishable product. Full article
(This article belongs to the Special Issue Edible Film and Coating Materials for Food Preservation)
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