Advanced Edible Films and Coatings for Food Packaging

A special issue of Coatings (ISSN 2079-6412). This special issue belongs to the section "Coatings for Food Technology and System".

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 3961

Special Issue Editors


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Guest Editor
International Centre for Research on Innovative Bio-based Materials, ICRI-BioM, Lodz University of Technology, Lodz, Poland
Interests: antimicrobial food packaging/biomedical devices; CO2 conversion; green H2 production; self-cleaning coatings; energy storage devices
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Guest Editor Assistant
International Centre for Research on Innovative Biobased Materials (ICRI-BioM), Lodz University of Technology, Lodz, Poland
Interests: edible films and coatings; nanocomposite; chemical/enzymatic modification of biopolymers; functional properties of food

Special Issue Information

Dear Colleagues,

Food safety, quality, and security are growing concerns around the globe due to the increasing population. Food packaging is one of the fastest developing sectors and it has been estimated that the commercial market may extend to around $600 billion by 2026. In recent years, a considerable number of synthetic polymers have been replaced by biodegradable polymers in food packaging to address plastic pollution and greenhouse gas emissions. Nevertheless, the lack of mechanical features, moisture sensitivity, and being prone to microbial contamination are the major limitations of state-of-the-art biodegradable packaging materials. There is a huge global demand for renewable and biodegradable food packaging for sustainability. Active and intelligent packaging are cutting-edge technologies to ensure food safety, quality, and security. Functionalized nanocomposites have been investigated for their biosensing features and real-time monitoring of food spoilage by microbes and other factors (intrinsic and extrinsic). Natural antimicrobial agents have been commonly preferred in active packaging owing to their abundance, biocompatibility, and biodegradability.

The reinforcement of biodegradable polymers with functional nanomaterials and natural additives can enhance the physicochemical, mechanical, biosensing, antioxidant, and antimicrobial features. Physical, chemical, and enzymatic modifications of the biopolymer have been also employed to improve the functional features of packaging films. These treatments and innovative coating technologies in packaging materials could also extend the shelf life of food and reduce the risk of life-threatening pathogens.

The main aim of this Special Issue is to disclose the significance of the latest development in sustainable food packaging. We are pleased to invite submissions in the form of original research articles, short communications, letters, prospects, and mini reviews that reflect the key findings on the significance of biodegradable polymers and nanomaterials in active and intelligent food packaging.

This Special Issue is not limited to active and intelligent packaging but also welcomes manuscripts on electrospun nanofibers, kinetics on the release of active components, edible films/coatings processing, encapsulation techniques, life cycle analysis, novel techniques of biopolymer extraction, waste valorization, quorum sensing, bionanocomposites, naturally derived polysaccharides/proteins, structural modification of biopolymers, circular bioeconomy, modeling, etc.

Dr. Vignesh Kumaravel
Prof. Dr. Loredana Mariniello
Guest Editors

Dr. Zeinab Qazanfarzadeh
Guest Editor Assistant

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. Coatings 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 2600 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
  • antimicrobial
  • sustainability
  • smart packaging
  • biosensors
  • circular bioeconomy

Published Papers (2 papers)

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Research

9 pages, 1154 KiB  
Article
Multilayered Edible Coatings to Enhance Some Quality Attributes of Ready-to-Eat Cherimoya (Annona cherimola)
by Giovanna Rossi-Márquez, Cristian Aarón Dávalos-Saucedo, Netzahualcóyotl Mayek-Pérez and Prospero Di Pierro
Coatings 2023, 13(1), 41; https://doi.org/10.3390/coatings13010041 - 26 Dec 2022
Cited by 4 | Viewed by 1395
Abstract
Multilayer coating can be applied on fresh fruit to protect and enhance its shelf life. This study evaluated the application of a multilayer protein and chitosan coating on fresh cherimoya. To determinate the effect of the multilayer coating on the shelf life on [...] Read more.
Multilayer coating can be applied on fresh fruit to protect and enhance its shelf life. This study evaluated the application of a multilayer protein and chitosan coating on fresh cherimoya. To determinate the effect of the multilayer coating on the shelf life on the fruit, total phenolic content, pH, °Brix, weight loss, and hardness values were tested. The ripening process is associated with an increase of soluble solids, and results showed that the presence of the multilayered coating maintains the total phenolic content, pH, and °Brix values over time while reducing the water loss. This effect is probably due to the presence of the coating that creates a barrier on the food surface that reduces the respiration rate and affects the ripening process, demonstrating the method’s feasibility to be used to enhance the shelf life of fresh-cut cherimoya. Full article
(This article belongs to the Special Issue Advanced Edible Films and Coatings for Food Packaging)
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11 pages, 2186 KiB  
Article
Effect of Ascorbic Acid Combined with Modified Atmosphere Packaging for Browning of Fresh-Cut Eggplant
by Sarengaowa, Liying Wang, Yumeng Liu, Chunmiao Yang, Ke Feng and Wenzhong Hu
Coatings 2022, 12(10), 1580; https://doi.org/10.3390/coatings12101580 - 19 Oct 2022
Cited by 4 | Viewed by 1764
Abstract
The growing demand for fresh-cut products has led to an increasing interest in the study of enhancing the quality of ready-to-eat products. Eggplants are consumed as fresh-cut vegetables, which represent an increasing consumption rate. To extend the shelf life of the product, combination [...] Read more.
The growing demand for fresh-cut products has led to an increasing interest in the study of enhancing the quality of ready-to-eat products. Eggplants are consumed as fresh-cut vegetables, which represent an increasing consumption rate. To extend the shelf life of the product, combination treatments have been proposed to inhibit the browning index (BI). Moreover, the storage temperature (4, 16, 25 °C), the concentration of ascorbic acid (AA) (1, 2, 3, and 4 g/L), and modified atmosphere packaging (MAP) (MAP-1, O2: 80 Kpa + CO2: 0 Kpa; MAP-2, O2: 5 Kpa + CO2: 15 Kpa; MAP-3, O2: 10 Kpa + CO2: 10 Kpa; MAP-4, O2: 15 Kpa + CO2: 5 Kpa; MAP-5, O2: 0 Kpa + CO2: 80 Kpa) are screened through the BI of fresh-cut eggplant. Then, the effect of AA combined with MAP on the BI, phenolic content, and polyphenol oxidase (PPO) of fresh-cut eggplants is investigated over four days. In particular, two different areas of fresh-cut eggplant with seed and without seed were chosen to measure the BI. The result shows that the proper temperature (16 °C) maintains the BI of fresh-cut eggplant with seed during two days through screening. The screening of AA demonstrates that AA of 2 g/L is the better concentration to protect the color of fresh-cut eggplant with seed and without seed. AA of 2 g/L shows lower BI for fresh-cut eggplant with seed and without seed in MAP-2, MAP-3, MAP-4. The combination of AA (2 g/L) and MAP-2 significantly inhibited the browning of fresh-cut eggplants with seed. The application of AA (2 g/L) combined with MAP-2 inhibits the PPO and total phenol content activity over two and three days. Taken together, using AA combined with MAP may constitute a potential approach for maintaining the quality and inhibiting the browning of fresh-cut eggplants. Full article
(This article belongs to the Special Issue Advanced Edible Films and Coatings for Food Packaging)
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