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Advances in Food Technology: Bioactive Films and Coatings for Food...
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Advances in Food Technology: Bioactive 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: 31 August 2025 | Viewed by 1905

Special Issue Editors

Dr. Danijela Šuput

E-Mail Website
Guest Editor
Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad 21000, Serbia
Interests: food packaging materials; biopolymer films and coatings; agro-industrial waste valorization for packaging applications; active packaging
Dr. Mia Kurek

E-Mail Website
Guest Editor
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Interests: active food packaging; intelligent sensors; antioxidant; smart packaging; barrier properties; shelf-life; food–packaging interaction; waste reduction; biopolymers; recyclability; eco-impact; bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Dr. Alena Stupar

E-Mail Website
Guest Editor
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, Novi Sad 21000, Serbia
Interests: functional food; bioactive compounds; green extraction techniques; natural products; food chemistry; food by-products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Because research is currently focused on determining the optimum choice of natural ingredients and sustainable packaging solutions, the minimization of artificial preservatives and synthetic packaging materials in the food preservation and packaging sector represents a vital task. The development and application of bioactive edible films and coatings represent advances towards solving these issues. Novel bioactive materials utilize the ability of natural biopolymers to serve as carriers of bioactive compounds in order to extend the shelf life of food while meeting the requirements for environmentally friendly packaging options.

Biopolymer-based edible films and coatings present sustainable alternatives to synthetic commercial packaging materials due to the availability and low cost of raw materials, which are commonly extracted from biomass or food industry by-products, as well as their competitive properties compared to synthetic polymers. It is particularly notable that their matrix can serve as a carrier of active components, which are gradually released during storage. Various antioxidants, antimicrobials, enzymes, and other functional ingredients that originate from plant material and agri-food waste are utilized to achieve active packaging. In addition to their antibacterial and antioxidant effects, bioactive agents may also interact with the structure of the biopolymer, thus leading to improvements in the other functional properties of edible films and coatings.

The development of bioactive edible films and coatings offers promising solutions for food packaging and storage via enhancements in the safety and shelf life of foods, in addition to fulfilling sustainable packaging requirements.

This Special Issue welcomes original research articles and reviews related to the following topics:

  • The development of bioactive edible films or coatings;
  • Natural active components for bioactive edible films and coatings;
  • Application of bioactive edible films and coatings in food shelf-life studies;
  • Development of mathematical models for shelf-life prediction of food packaged in bioactive edible films and coatings;
  • Life cycle assessment of bioactive edible films and coatings.

Dr. Danijela Z. Šuput
Dr. Mia Kurek
Dr. Alena Stupar
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. 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

  • edible films and coatings
  • bioactive components
  • antimicrobials
  • antioxidants
  • biobased materials
  • active packaging
  • food packaging
  • shelf-life

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

22 pages, 5559 KiB  
Article
Effect of Enzymatic Glycosylation on Film-Processing Properties and Biological Activities of Black Soybean Protein
by Yinglei Zhang, Xue Gong, Jing Wang, Boxin Dou, Lida Hou, Wei Xiao, Jiang Chang and Danting Li
Coatings 2025, 15(2), 238; https://doi.org/10.3390/coatings15020238 - 17 Feb 2025
Viewed by 597
Abstract
In this study, chitooligosaccharides (COS) were introduced into black soybean protein (BSP) using transglutaminase (TG) as a biocatalyst. The film-processing properties and physiological activities of the enzymatically glycosylated black soybean protein (EGBSP) were studied. The results showed that glycosylation decreased the surface hydrophobicity, [...] Read more.
In this study, chitooligosaccharides (COS) were introduced into black soybean protein (BSP) using transglutaminase (TG) as a biocatalyst. The film-processing properties and physiological activities of the enzymatically glycosylated black soybean protein (EGBSP) were studied. The results showed that glycosylation decreased the surface hydrophobicity, absolute value of the zeta potential, its minimum solubility, and film permeability of BSP by 69.86%, 6.04%, 36.68%, and 14.91%, respectively, while increasing the tensile strength and elongation at break of its protein film by 56.57% and 172.68%, respectively. The gel time was shortened, and the acid-induced gel properties of EGBSP were similar to those of BSP. The anticancer effect of EGBSP was evaluated by the tumor inhibition rate, flow cytometry, and morphology observation of an ascites tumor in H22 tumor-bearing mice. The immune organs (spleen, thymus), immune cells (lymphocytes, NK cells), and immune factors (IL-2, IL-12) of H22 tumor-bearing mice were detected to evaluate the immunomodulatory effects of EGBSP. The results showed that medium and high doses of BSP had positive effects on immune enhancement and anti-cancer activity of H22 tumor-bearing mice, while almost all doses of EGBSP showed significant effects. These results indicated that glycosylation significantly improved the anti-cancer effect and immunomodulatory activity of H22 tumor-bearing mice while prolonging their overall survival. In conclusion, the glycosylation method using microbial transglutaminase to catalyze the introduction of chitooligosaccharides into black bean protein can improve the film-processing properties and biological activities of BSP more effectively than the enzyme crosslinking method. Full article
(This article belongs to the Special Issue Advances in Food Technology: Bioactive Films and Coatings for Food Packaging)
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21 pages, 3384 KiB  
Article
Influence of Glycerol and Tween on Yeast Films Functionalized with Cinnamon and Lavender Essential Oils
by Iulia Bleoanca, Mihaela Turturica, Iuliana Aprodu, Felicia Stan, Catalin Fetecau and Daniela Borda
Coatings 2025, 15(2), 118; https://doi.org/10.3390/coatings15020118 - 21 Jan 2025
Viewed by 875
Abstract
Sustainable food packaging solutions replacing the current petroleum-based ones are sparking researchers’ interest in the development of innovative applications. This study developed and characterized an edible film as a food packaging material, based on baker yeast whole cell disrupted by sonication and thermal [...] Read more.
Sustainable food packaging solutions replacing the current petroleum-based ones are sparking researchers’ interest in the development of innovative applications. This study developed and characterized an edible film as a food packaging material, based on baker yeast whole cell disrupted by sonication and thermal treatment. Concentrations of glycerol and Tween 80 in the range of 1.00%–1.50% were used for film-forming emulsion, further functionalized with a 2% cinnamon−lavender essential oils mixture (CLEO). The yeast-based film-forming emulsions presented a shear-thinning time-independent pseudoplastic behavior. The flexible, homogenous, brownish yeast films with 1.25% glycerol, 1.25% Tween 80, and 2.00% CLEO retained the highest concentrations of cinnamyl alcohol acetate and eugenol from CLEO during casting, rendering the highest antibacterial effect against Rhodotorula glutinis, Geotrichum expansum, and Bacillus cereus of all tested films. Yeast-based films with 1.00% glycerol, 1.00% Tween, and 2.00% CLEO exhibited a 1.08 MPa Young’s modulus, a 60 MPa tensile strength and the lowest WVP (0.025 × 10−10 g/m·s·Pa), but the lowest transparency of the three tested formulae. Whole baker yeast cells potentially represent a sustainable food packaging material. Full article
(This article belongs to the Special Issue Advances in Food Technology: Bioactive Films and Coatings for Food Packaging)
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