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Foods
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Investigation of Biopolymers for Functional Food Packaging
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Investigation of Biopolymers for Functional Food Packaging

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

Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 1052

Special Issue Editor

Prof. Dr. Vânia Zanella Pinto

E-Mail Website
Guest Editor
Graduate Program of Food Science, and Technology (PPGCTAL), Universidade Federal da Fronteira Sul (UFFS), Campus Laranjeiras do Sul, Laranjeiras do Sul 85301-970, PR, Brazil
Interests: food technology; resistant starch; food packaging
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue of the “Investigation of Biopolymers for Functional Food Packaging” invites original research, reviews, and short communications focusing on food packaging developments based on biopolymers and biomaterials, leading to improved physicochemical and functional properties for basic and advanced applications. This Special Issue aims to feature the latest, high-quality, cutting-edge research findings from various research groups dedicated to studying food packaging and its related materials and applications, which will shape the future research direction.

In particular, the topics of interest include but are not limited to:

  • Natural biopolymers and biomaterials for food packaging development and characterization;
  • Engineering of biopolymers and biomaterials for food packaging development and their characterization;
  • Biomaterials from waste resources for packaging development or improvement;
  • Applications of biomaterials in sustainable, edible, active, and intelligent packaging for food uses;
  • Improvement of barrier and mechanical properties of food biopackaging;
  • Degradation of food biopackaging in natural or nature-mimicking environments.

Prof. Dr. Vânia Zanella Pinto
Guest Editor

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.

Published Papers (1 paper)

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Research

17 pages, 2843 KiB  
Article
Efficient Anthocyanin Recovery from Black Bean Hulls Using Eutectic Mixtures: A Sustainable Approach for Natural Dye Development
by Mayara Kuasnei, Laís Benvenutti, David Fernando dos Santos, Sandra Regina Salvador Ferreira, Vânia Zanella Pinto and Acácio Antonio Ferreira Zielinski
Foods 2024, 13(9), 1374; https://doi.org/10.3390/foods13091374 - 29 Apr 2024
Viewed by 632
Abstract
There is a growing interest in exploring new natural sources of colorants. This study aimed to extract anthocyanins from broken black bean hulls (Phaseolus vulgaris L.) by modifying water with a eutectic mixture (choline chloride:citric acid (ChCl:Ca)). Ultrasound-assisted extraction (UAE) was employed [...] Read more.
There is a growing interest in exploring new natural sources of colorants. This study aimed to extract anthocyanins from broken black bean hulls (Phaseolus vulgaris L.) by modifying water with a eutectic mixture (choline chloride:citric acid (ChCl:Ca)). Ultrasound-assisted extraction (UAE) was employed and optimized in terms of temperature (30–70 °C), ultrasound power (150–450 W), and eutectic mixture concentration in water (1–9% (w/v)), resulting in an optimal condition of 66 °C, 420 W, and 8.2% (w/v), respectively. The main quantified anthocyanins were delphinidin-3-O-glycoside, petunidin-3-O-glycoside, and malvidin-3-O-glycoside. The half-life of the anthocyanins at 60 °C increased twelvefold in the eutectic mixture extract compared to the control, and when exposed to light, the half-life was 10 times longer, indicating greater resistance of anthocyanins in the extracted eutectic mixture. Additionally, the extracts were concentrated through centrifuge-assisted cryoconcentration, with the initial cycle almost double the extract value, making this result more favorable regarding green metrics. The first concentration cycle, which showed vibrant colors of anthocyanins, was selected to analyze the color change at different pH levels. In general, the technology that uses eutectic mixtures as water modifiers followed by cryoconcentration proved to be efficient for use as indicators in packaging, both in quantity and quality of anthocyanins. Full article
(This article belongs to the Special Issue Investigation of Biopolymers for Functional Food Packaging)
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