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Coatings
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Advances and Trends in Edible Films and Coatings
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Advances and Trends in Edible Films and Coatings

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: 10 October 2025 | Viewed by 4016

Special Issue Editors

Dr. Adriano do Nascimento Simões

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Guest Editor
Academic Unit of Serra Talhada, Federal Rural University of Pernambuco, Serra Talhada, Pernambuco, Brazil
Interests: biopolymeric films; edible coatings
Dr. Andréa Monteiro Santana Silva Brito

E-Mail Website
Guest Editor
Academic Unit of Serra Talhada, Federal Rural University of Pernambuco, Serra Talhada, Pernambuco, Brazil
Interests: biopolymeric films; edible coatings
Dr. Glória Maria Vinhas

E-Mail Website
Guest Editor
Department of Chemical Engineering, Federal University of Pernambuco (UFPE), Avenida Dos Economistas, S/N, Cidade Universitária, Recife, Pernambuco, Brazil
Interests: synthesis of biopolymer; blends; characterization and application; films for active food packaging; active film; intelligent film; waste valorization; biodegradation; magnetic materials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The development of edible films and coatings from animals, vegetables and microbial sources is a fascinating and continually growing area; these materials are increasingly being integrated into food products and medicines, often enhancing antioxidant and antimicrobial properties, in addition to being fully biodegradable materials. Thus, they are a healthy alternative with less waste. The scientific community is increasingly discovering raw materials, processes and products that help preserve fruits, vegetables and flowers, contributing to adding value and reducing losses of horticultural products. Specifically, understanding the properties of edible films and coatings, their interaction with living surfaces (fruits, vegetables and flowers), the manufacturing process, operational costs, and their application and drying on living surfaces are the major bottlenecks for the development of this technology.

This Special Issue is dedicated to fundamental and applied research on bioactive surfaces and biointerfacial phenomena with special relevance to the areas of biomaterials, biotechnology, food and agriculture. It will serve as a forum for scientific articles on the following areas:

  1. Recent discoveries in multifunctional edible coatings and films and surface interaction phenomena;
  2. New methods of preparation, characterization and optimization of the protective properties of coatings and films;
  3. The use of nanotechnology and biotechnology to optimize edible films and coatings;
  4. Methods of application and drying of edible films and coatings;
  5. New studies on structural, physicochemical, antioxidant and antimicrobial characterization of edible films and coatings;
  6. Non-destructive methods for evaluating edible films and coatings;
  7. Investigation of degradation and biodegradation mechanisms in different biomes.

All manuscripts to be considered for publication in this Special Issue will undergo a rigorous peer review process, and decisions will be based on the recommendations of independent reviewers. Submitted manuscripts must not have been previously published, nor be under consideration for publication elsewhere (except conference proceedings articles).

Dr. Adriano do Nascimento Simões
Dr. Andréa Monteiro Santana Silva Brito
Dr. Glória Maria Vinhas
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

  • antimicrobial and antioxidant coating
  • edible nanocoating
  • bioactive films
  • biopolymeric films
  • biodegradable materials
  • application and drying of edible coating

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

Published Papers (3 papers)

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Research

13 pages, 4314 KiB  
Article
Citric Acid Cross-Linked Gelatin/Pectin Coatings Increase Shelf Life of Ripe Grapes
by Jhonatas Rodrigues Barbosa, Magally Araújo Gonçalves, Luiza Helena da Silva Martins and Lúcia de Fátima Henriques Lourenço
Coatings 2025, 15(2), 129; https://doi.org/10.3390/coatings15020129 - 23 Jan 2025
Viewed by 1003
Abstract
Grapes, one of the most widely consumed fruits, present commerce challenges due to their short shelf life. One promising solution is the chemical cross-linking of polymers such as gelatin and pectin, which can create stronger and more biodegradable networks. This study evaluated the [...] Read more.
Grapes, one of the most widely consumed fruits, present commerce challenges due to their short shelf life. One promising solution is the chemical cross-linking of polymers such as gelatin and pectin, which can create stronger and more biodegradable networks. This study evaluated the cross-linking of gelatin/pectin to extend the shelf life of ripe grapes, using citric acid as a cross-linker. Three different ratios of gelatin and pectin (1:1, 2:1, and 1:2) were tested in coatings applied to grapes. The results showed that the 1:1 ratio (gelatin/pectin) was the most effective in delaying the ripening of grapes. An analysis of the characteristics of the cross-linked networks revealed the formation of covalent bonds between the polymers, confirmed by FTIR, X-ray diffraction, and electron microscopy. The 1:1 coverage was superior, maintaining the visual quality of the grapes and delaying the loss of mass and firmness during the 10-day storage period. Grapes covered with this mixture showed less reduction in firmness and a lower accumulation of sugars, demonstrating its effectiveness in maintaining the quality of the fruit. Full article
(This article belongs to the Special Issue Advances and Trends in Edible Films and Coatings)
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18 pages, 3245 KiB  
Article
Development of Edible Coatings Based on Different Biopolymers to Enhance the Internal Shelf-Life Quality of Table Eggs
by Georgina S. Cortés-Ramírez, J. I. Velasco, Miguel Ángel Plascencia, Ángel E. Absalón and Diana V. Cortés-Espinosa
Coatings 2024, 14(12), 1525; https://doi.org/10.3390/coatings14121525 - 3 Dec 2024
Viewed by 1404
Abstract
Fresh hen eggs constitute a perishable food and are widely consumed worldwide because of their nutritional value. The eggshell is a natural barrier that protects the egg. However, it is very porous and fragile, which makes it susceptible to breakage, contamination, and deterioration, [...] Read more.
Fresh hen eggs constitute a perishable food and are widely consumed worldwide because of their nutritional value. The eggshell is a natural barrier that protects the egg. However, it is very porous and fragile, which makes it susceptible to breakage, contamination, and deterioration, affecting its internal quality during storage, reducing the half-life of the egg for consumption, and causing economic losses to producers. This study aimed to evaluate different edible composites based on biopolymers and proteins for their application as coatings for preservation and shelf-life extension. First, 32 formulations were prepared and evaluated on eggs stored at 4 °C and 25 °C for 6 weeks. Subsequently, 11 coating solutions with the lowest weight loss were selected, and 216 eggs were evaluated; the response variables were HU, YI, and yolk pH and white pH during weeks 1, 3, and 6 of storage. Finally, four formulations, biobased in chitosan, pectin, and alginate derivative composites, presented the highest internal quality results for at least 3 weeks compared with uncoated eggs. These results expand the range of biopolymers available for use as egg coatings compared with the currently used chitosan, as their production process is less expensive than that of chitosan and more attractive to the poultry industry. Full article
(This article belongs to the Special Issue Advances and Trends in Edible Films and Coatings)
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10 pages, 1988 KiB  
Article
Electrosprayed Chitosan Nanospheres-Based Films: Evaluating the Effect of Molecular Weight on Physicochemical Properties
by Bruna Farias, Francisca Rizzi, Rafael Gerhardt, Eduardo Ribeiro, Daiane Dias, Tito Roberto Cadaval and Luiz Antonio Pinto
Coatings 2024, 14(9), 1159; https://doi.org/10.3390/coatings14091159 - 9 Sep 2024
Viewed by 1078
Abstract
This study explores the effect of chitosan molecular weight on the formation of chitosan-based films by electrospraying process. The oxidative pathway was employed in chitosan with 220.1 kDa to obtain samples with 124.5 and 52.7 kDa. Both samples of depolymerized chitosan resulted in [...] Read more.
This study explores the effect of chitosan molecular weight on the formation of chitosan-based films by electrospraying process. The oxidative pathway was employed in chitosan with 220.1 kDa to obtain samples with 124.5 and 52.7 kDa. Both samples of depolymerized chitosan resulted in spheres within electrosprayed chitosan-based films due to a higher deacetylation degree (~85%). The increase in molecular weight (52.7 to 124.5 kDa) resulted in nanospheres (562 nm) within electrosprayed chitosan-based films, enhancing the surface area-to-volume ratio of the material. The electrospraying process maintained the structural integrity and thermal stability of all chitosan-based films while reducing their crystallinity. These findings highlight the impact of chitosan properties, particularly molecular weight, on the physicochemical characteristics of electrosprayed chitosan-based films. For instance, this work provides insights for the application of electrosprayed chitosan-based films in various fields. Full article
(This article belongs to the Special Issue Advances and Trends in Edible Films and Coatings)
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