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Coatings
Special Issues
Edible Coatings and Films for Food and Medical Applications
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Edible Coatings and Films for Food and Medical Applications

A special issue of Coatings (ISSN 2079-6412). This special issue belongs to the section "Bioactive Coatings and Biointerfaces".

Deadline for manuscript submissions: closed (31 October 2022) | Viewed by 5190

Special Issue Editors

Prof. Dr. Daniela Borda

E-Mail Website
Guest Editor
Faculty of Food Science and Engineering, “Dunarea de Jos” University of Galaţi, Str. Domnească 111, 800201 Galaţi, Romania
Interests: food packaging; dairy technology; high-pressure processing; safety
Special Issues, Collections and Topics in MDPI journals
Dr. Chengheng Liao

E-Mail Website
Guest Editor
UT Southwestern Medical Center, Dallas, TX 75390, USA
Interests: therapeutic application; medical application; cancer research

Special Issue Information

Dear Colleagues,

Thanks to recent advances in designing coatings and films with active micro- and/or nano-delivery systems, extending food shelf life or healing wounds fast are not just long-term desirable objectives but could become new pragmatic solutions that change our near future. Additionally, societal pressure for replacing conventional plastics with biocompatible and biodegradable films or coatings has opened new windows of opportunities for finding new reliable and sustainable solutions for environment protection.

However, the sensitive interface of organic tissue, be it human, vegetal, or animal, requires the finetuning of control mechanisms of the target compounds’ specific activity and delivery. Moreover, untangling the complex interactions between organic tissues and covering biopolymers containing active substances requires risk assessment and is subject of varied recent research that considers migration, permeation, and scalping phenomena.

This Special Issue on new films and coating applications is expected to introduce new biopolymers, shed light on various bioactive mechanisms able to enhance functionality, and raise awareness on biocompatibility and waste or byproduct valorization.

We invite researchers to contribute with their original research results or review articles on the following topics:

  • Food applications of edible films and coatings with antimicrobial, antioxidant, or other health-promoting functionality;
  • Multiple functionality targeted by films and coatings with active compounds and the impact on food quality and safety;
  • Characterization of interactions between biopolymers with nanofibers’ and foods’ associated underlying mechanisms;
  • Byproduct valorization in edible film and coating formulae and aspects related to biocompatibility with food;
  • Novel edible films and coating materials and methods for pathogenic microorganism detection and medical application.

Prof. Dr. Daniela Borda
Dr. Chengheng Liao
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

  • composite biopolymers
  • antimicrobials
  • active compounds
  • nanofibers
  • electrospinning
  • nano coatings

Published Papers (2 papers)

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Research

18 pages, 2586 KiB  
Article
Controlled Release of β-CD-Encapsulated Thyme Essential Oil from Whey Protein Edible Packaging
by Andreea Lanciu Dorofte, Cristian Dima, Alina Ceoromila, Andreea Botezatu, Rodica Dinica, Iulia Bleoanca and Daniela Borda
Coatings 2023, 13(3), 508; https://doi.org/10.3390/coatings13030508 - 24 Feb 2023
Cited by 3 | Viewed by 1362
Abstract
Whey edible films (EFs) functionalized with essential oils have a high potential to be used on various foods due to their antimicrobial and antioxidant activities. Encapsulation is applied for a better retention of volatiles in EFs; however, the functional properties of EFs are [...] Read more.
Whey edible films (EFs) functionalized with essential oils have a high potential to be used on various foods due to their antimicrobial and antioxidant activities. Encapsulation is applied for a better retention of volatiles in EFs; however, the functional properties of EFs are modified. The properties of EFs containing thyme essential oil (TEO) encapsulated by co-precipitation in β-CD, developed in three formulae, with inclusion complexes (EF/IC1, EF/IC2, and EF/IC3, respectively) in 15:85, 26:74, and 35:65 mass ratios were studied. Thymol is the main volatile in the ICs with TEO/β-CD (50%–60% of the total volatiles). In comparison with EF/TEO, all three formulae with EF/ICs had better, but similar, WVPs (p > 0.05). The EF/IC2 displayed a different FTIR profile than EF/IC1 and EF/IC3, suggesting a smaller number of free functional groups. The EF/IC2 showed better transparency in comparison with EF/IC1 and EF/IC3. All EF/ICs moderately inhibited R. glutinis, with the strongest activity registered by EF/IC3 (p < 0.05), but did not inhibit G. candidum, while showing a strong antibacterial activity against B. cereus. All EF/ICs inhibited 65%–70% of the total free radicals. The EF/ICs ensured a gradual release of VOCs in food simulants, with a higher rate in 95% ethanol than in water. These results have demonstrated the properties of EF/ICs with TEO/β-CD as bioactive packaging systems for foods. Full article
(This article belongs to the Special Issue Edible Coatings and Films for Food and Medical Applications)
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22 pages, 5294 KiB  
Article
Sensory and Nutraceutical Properties of Infusions Prepared with Grape Pomace and Edible-Coated Dried–Minced Grapes
by Alice Vilela, Irene Cruz, Ivo Oliveira, Ana Pinto and Teresa Pinto
Coatings 2022, 12(4), 443; https://doi.org/10.3390/coatings12040443 - 24 Mar 2022
Cited by 6 | Viewed by 2548
Abstract
Grapes and grape/wine byproducts such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of polyphenols, known to have nutraceutical properties. Grape byproducts present a great potential for the development of new beverages, such as infusions and tisanes. This work [...] Read more.
Grapes and grape/wine byproducts such as non-fermented/semi-fermented or fermented grapes, skins, and seeds are a rich source of polyphenols, known to have nutraceutical properties. Grape byproducts present a great potential for the development of new beverages, such as infusions and tisanes. This work aimed to study the effects of different drying temperatures on the sensory and chemical properties of fermented grape pomace infusions, and to evaluate the same sensory and chemical characteristics on infusions of dried–minced grapes coated with different organic matrices. At the end of the work, it was possible to conclude that the presence of some coating agents results in changes in the sensory characteristics of the infusions, also altering the recorded antioxidant activity. However, all matrices seemed suitable for coating, and none showed negative characteristics in the infusions. Furthermore, of the three infusions (50, 60, and 70 °C), the one prepared with dehydrated grape pomace at 70 °C was the one with the highest pH value, highest °Brix value, and significantly greater concentration of phenolic compounds. In the sensory analysis, the constant presence of a bitter taste and astringent sensation stood out, which are not positive aspects from a sensory point of view. However, the addition of natural flavors—especially honey—made the infusion more sensorially pleasant. Overall, grape pomace dehydrated at 70 °C made it possible to obtain a product with phenolic compounds and antioxidant capacity that is more promising to integrate into human food, particularly via the preparation of infusions. Furthermore, the consumer may, if they so choose, add honey or another agent as a natural flavoring, making the final infusion more pleasant from a sensory point of view. Full article
(This article belongs to the Special Issue Edible Coatings and Films for Food and Medical Applications)
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