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Advanced Technologies for Food Packaging and Preservation
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Advanced Technologies for Food Packaging and Preservation

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 30 October 2025 | Viewed by 9191

Special Issue Editors

Dr. Eva Hernández García

E-Mail Website
Guest Editor
Food Engineering Research Institute (FoodUPV), Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
Interests: active food packaging; multilayer materials; food preservation; antimicrobial compounds; biodegradable/compostable polymers; valorization; biopolymers; circular economy
Dr. Ramón Ordoñez Lagos

E-Mail Website
Guest Editor
Food Engineering Research Institute (FoodUPV), Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
Interests: active food packaging; food preservation; food engineering, food processing; food technology; biodegradable polymers; dairy processing; chemical engineering
Prof. Dr. Sergio Torres-Giner

E-Mail Website
Guest Editor
Food Engineering Research Institute (FoodUPV), Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
Interests: bio-based and biodegradable polymers; green composites; polymerization of biopolymers; processing of bioplastics; nanofibers obtained by electrospinning; sustainable polymer technologies for food preservation; controlled release of active compounds in plastic formulations; biopolymers for food packaging; bioeconomy; circular economy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The existing technology for food packaging and preservation has constantly evolved to meet the growing and changing demands of society. Changes in population lifestyle have increased the demand for fresh or minimally processed products and functional, high quality and ready-to-consume foods without traditional preservatives but with a prolonged shelf-life, while also meeting strict food safety regulations. On top of this, there is significant food waste along the supply chain where packaging and conservation technologies are key to significantly reduce these losses. The scientific community is making great efforts to make sustainable, commercially available solutions based on advanced technologies such as active and biodegradable packaging, nanotechnology, irradiation, photocatalysis, 3D printing, high hydrostatic pressures, electric fields or biopreservatives to directly improve food shelf life, while other technologies such as ultrasounds, image analysis, machine learning or other AI applications can be used to monitor food processing and hence improve the overall food quality and safety.

This Special Issue aims to collect the most recent advances in these advanced technologies in food packaging and preservation with the purpose of extending food shelf life in an efficient and environmentally sustainable way.

Dr. Eva Hernández García
Dr. Ramón Ordoñez Lagos
Prof. Dr. Sergio Torres-Giner
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. Applied Sciences 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 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

  • advances technologies
  • food packaging
  • food preservation
  • bioactive compounds
  • food safety
  • environmentally friendly
  • artificial intelligence
  • food control
  • food quality

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Published Papers (5 papers)

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Research

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14 pages, 2390 KiB  
Article
Development of Modified Gas Composition for Atmosphere Packaging of Sliced Apple Chips
by Jarosław Wyrwisz, Małgorzata Moczkowska-Wyrwisz and Marcin A. Kurek
Appl. Sci. 2025, 15(5), 2832; https://doi.org/10.3390/app15052832 - 6 Mar 2025
Viewed by 717
Abstract
In this study, we report the development of mixed gas composition for packaging dried apple slices in a modified atmosphere to extend their shelf life and maintain their quality. We used the response surface methodology to optimize oxygen and carbon dioxide concentrations in [...] Read more.
In this study, we report the development of mixed gas composition for packaging dried apple slices in a modified atmosphere to extend their shelf life and maintain their quality. We used the response surface methodology to optimize oxygen and carbon dioxide concentrations in the mixture for packaging in a modified atmosphere based on the changes in mass, hardness, browning index, polyphenols, and vitamin C content during apple chip storage. Studies have shown that the optimal concentration of oxygen should be 2.663% and carbon dioxide 3.785% when packaging dried apple slices in a modified atmosphere to obtain minimal changes in the measured quality attributes. These findings can be applied in food processing and storage, providing a useful guideline for improving the preservation and nutritional value of dried fruits. Full article
(This article belongs to the Special Issue Advanced Technologies for Food Packaging and Preservation)
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14 pages, 1294 KiB  
Article
Listeria monocytogenes Challenge Testing of Ready-to-Eat Uncured Vacuum-Packed Pork Bars with Dried Plasma
by Paweł Pniewski, Krzysztof Anusz, Michał Tracz, Martyna Puchalska, Jan Wiśniewski, Joanna Zarzyńska, Kinga Domrazek, Ireneusz Białobrzewski, Dorota Chrobak-Chmiel and Agnieszka Jackowska-Tracz
Appl. Sci. 2024, 14(24), 12055; https://doi.org/10.3390/app142412055 - 23 Dec 2024
Viewed by 1070
Abstract
Newly developed formulas of ready-to-eat (RTE) products, despite conforming to the latest nutritional trends involving low-processed and high-protein products, may pose a risk of promoting the growth of Listeria monocytogenes during shelf life. Food safety experts recommend challenge tests to assess the growth [...] Read more.
Newly developed formulas of ready-to-eat (RTE) products, despite conforming to the latest nutritional trends involving low-processed and high-protein products, may pose a risk of promoting the growth of Listeria monocytogenes during shelf life. Food safety experts recommend challenge tests to assess the growth potential of L. monocytogenes, which will ultimately provide microbiological evidence to determine the food safety limit. The present study evaluated whether RTE uncured vacuum-packed pork bars with dried plasma met the 100 CFU/g safety level at the end of shelf life under certain storage conditions and aimed to develop predictive models for the growth of L. monocytogenes in the above product. The bars were artificially inoculated with a mixture of three strains of L. monocytogenes at two different inoculum densities of 2 log CFU/g and 5 log CFU/g and stored at three different temperatures (2, 4, and 6 °C) and then subjected to microbiological evaluation at specific time intervals up to 21 storage days. The growth potential (Δ-value) for RTE pork bars contaminated with 2 log CFU/g L. monocytogenes inoculum was 0.36, 0.14, and 0.91 log CFU/g at 2, 4, and 6 °C, respectively, while for bars contaminated with 5 log CFU/g inoculum, they were −0.36, −0.40, and 0.64 at 2, 4, and 6 °C, respectively. Statistically higher growth potential (p < 0.05) was detected for RTE bars contaminated with 2 log CFU/g inoculum than with 5 log CFU/g. The results indicate that this type of product must be classified as a food category: “Ready-to-eat foods able to support the growth of L. monocytogenes, other than those intended for infants and for special medical purposes” (Category 1.2. according to EU Regulation 2073/2005). The newly created models can also describe L. monocytogenes growth in an environment where factors, such as temperature, pH, and aw, change with time. The results showed that a higher inoculum density statistically reduced the growth potential values of L. monocytogenes compared to a lower density. Full article
(This article belongs to the Special Issue Advanced Technologies for Food Packaging and Preservation)
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21 pages, 4268 KiB  
Article
Shelf Life and Organoleptic Attributes of Multifruit Smoothies Treated by Combined Mild Preservation Technologies
by Fanni Zakariás, Karina Ilona Hidas, Zoltan Kovacs, György Bázár, Andrea Taczman-Brückner, István Dalmadi and Gabriella Kiskó
Appl. Sci. 2024, 14(23), 11223; https://doi.org/10.3390/app142311223 - 2 Dec 2024
Cited by 1 | Viewed by 844
Abstract
The application of high hydrostatic pressure and mild heat treatment represents preservation processes for extending the shelf life of food products without compromising their quality. The combination of these physical methods at lower applied levels represents a promising approach to preserving the quality [...] Read more.
The application of high hydrostatic pressure and mild heat treatment represents preservation processes for extending the shelf life of food products without compromising their quality. The combination of these physical methods at lower applied levels represents a promising approach to preserving the quality of treated products. This study aims to investigate the impact of combined treatments on the quality and storage stability of strawberry, banana, almond milk and avocado smoothies. The total colony count, electronic nose and tongue signals, colour, viscosity and sensory properties were examined over a 14-day storage period at 6 °C. The combined treatments were found to be effective in reducing the total colony count. During the sensory analysis, the impact of storage was the most prominent factor. Both the treatments and storage conditions significantly affected the colour characteristics of the samples. The smoothie samples exhibited pseudoplastic flow behaviour. Both applied treatments resulted in enhanced texture stability of the samples during the storage period. The electronic tongue and nose could differentiate between groups of fresh and stored samples, as well as between control and treated samples. Full article
(This article belongs to the Special Issue Advanced Technologies for Food Packaging and Preservation)
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Review

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17 pages, 475 KiB  
Review
Strategies to Extend the Shelf Life of Fresh and Minimally Processed Fruit and Vegetables with Edible Coatings and Modified Atmosphere Packaging
by Jan Aleksander Zdulski, Krzysztof P. Rutkowski and Dorota Konopacka
Appl. Sci. 2024, 14(23), 11074; https://doi.org/10.3390/app142311074 - 28 Nov 2024
Cited by 2 | Viewed by 3059
Abstract
Edible coatings are an innovative solution for food producers and suppliers looking for healthy alternatives that would be appealing to consumers seeking for ready-made products in fresh form. Low-processed horticulture products are expected to appear in more and more convenient form, ready to [...] Read more.
Edible coatings are an innovative solution for food producers and suppliers looking for healthy alternatives that would be appealing to consumers seeking for ready-made products in fresh form. Low-processed horticulture products are expected to appear in more and more convenient form, ready to eat and completely safe. The application of edible surface films contributes to the extension of shelf life while maintaining strict hygiene standards. Properly selected coating components are not only able to slow down the decomposition processes but also inhibit microbial growth, thus preventing quality losses and eliminating any potential threats to health. The additional use of modified atmosphere packaging (MAP) can significantly increase the shelf life of fruit and vegetables both fresh and minimally processed. However, single treatments (edible coatings and MAP) are limited in maintaining the quality and shelf life of fresh and fresh-cut fruit and vegetables. Little is known about the synergistic effect of MAP and edible coatings, and more research is necessary. The synergic action means combined action—first applying the edible coating, then packing in MAP. Full article
(This article belongs to the Special Issue Advanced Technologies for Food Packaging and Preservation)
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28 pages, 4851 KiB  
Review
Nitrite: From Application to Detection and Development
by Haoneng Li, Yang Song, Baoqing Zhou and Hengyi Xu
Appl. Sci. 2024, 14(19), 9027; https://doi.org/10.3390/app14199027 - 6 Oct 2024
Cited by 1 | Viewed by 2779
Abstract
Nitrite, a collective term for a group of inorganic compounds containing nitrite ions (NO2−), is widely present in the natural environment and in the human body. It has a wide range of applications in the medical, food and environmental fields, [...] Read more.
Nitrite, a collective term for a group of inorganic compounds containing nitrite ions (NO2−), is widely present in the natural environment and in the human body. It has a wide range of applications in the medical, food and environmental fields, such as food additives, water treatment agents and drugs. However, the excessive intake of nitrite poses indirect carcinogenic, teratogenic and mutagenic risks to humans. With the in-depth study of the functional properties of nitrite, there is an increasing demand for accurate and efficient methods for its detection. This paper presents a review of methods for the detection of nitrite, which will cover different principles and technologies, including traditional methods, optical methods, electrochemical sensors, and biosensors, and their prospects. By comparing and evaluating the different methods, it will provide references and valuable suggestions for choosing the most suitable nitrite detection methods and the scientific selection of alternatives for nitrite. Full article
(This article belongs to the Special Issue Advanced Technologies for Food Packaging and Preservation)
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