Bioactive Edible Films for Food Packaging and Storage

Dear Colleagues,

In recent years, the demand for sustainable, environmentally friendly packaging with increased efficiency and/or new properties has increased, driven by the growing awareness of the population and government of environmental issues and consumer preferences for safer and healthier food products. Bioactive edible films have emerged as a promising alternative to traditional packaging materials, offering multifunctional benefits in improving food preservation, extending shelf life, and minimizing waste production. This Special Issue aims to explore the latest advances, challenges, and applications of bioactive edible films for food packaging and storage, presenting a comprehensive overview of this field including in the discussion of nanotechnology and technology transfer from the academic sector to the market.

Bioactive edible films, usually made up of natural polymers such as proteins, polysaccharides, and lipids, can incorporate functional additives derived from natural sources or bioactive compounds with antimicrobial, antioxidant, and barrier properties into their matrix. These films act as protective barriers against external factors, including oxygen, humidity, and microbial contamination, thus maintaining food quality and safety throughout the storage period. In addition, the incorporation of bioactive compounds increases the bioavailability of nutrients and bioactive components in packaged foods, contributing to their nutritional value and health benefits.

This Special Issue invites contributions covering research and patents on bioactive edible films for food packaging and storage. Articles can cover fundamental research into the development and characterization of bioactive film materials, including their physicochemical and microbiological properties, barrier performance, forms of application and mechanical strength. In addition, studies exploring the application of bioactive edible films to various food products such as fruits, vegetables, meats, dairy products, breads, and other foods are encouraged. Furthermore, research into the effects of bioactive edible films on food quality, safety, and shelf-life extension, along with considerations of regulatory aspects, the risks, benefits, and regulation of nanotechnology in such packaging, and prospects for scaling and commercialization, are pertinent to this thematic issue.

We look forward to receiving your contributions.

Prof. Dr. Igor José Santos
Guest Editor

Prof. Dr. Renata Carolina Zanetti Lofrano
Prof. Dr. Sandra de Cássia Dias
Guest Editor Assistants

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