Recent Advances in Food Bio-Preservation Films

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: 30 June 2024 | Viewed by 34073

Special Issue Editors


E-Mail Website
Guest Editor
NOVA School of Science and Technology (FCT NOVA), 2829-516 Caparica, Portugal
Interests: biomass production; energy crops; biomass feedstocks; bio-plastics; waste management
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
Interests: bio-based polymers; food packaging; nanotechnology; nanotoxicology; smart packaging; food chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food packaging plays an important role in the quality maintenance of industrialized food products as it represents the final barrier against the outer environment. The increasing environmental concern regarding the use of synthetic petroleum-based packaging together with consumer demands for more natural products with higher food quality and longer shelf life have attracted the interest of the food packaging industry and scientific community for a more sustainable and alternative innovative packaging material capable of extending the shelf life of foodstuff.

Active and intelligent food packaging can match these two demands when developed using biodegradable polymers and natural preservatives, such as natural extracts rich in phenolic compounds. Moreover, the use of nanotechnology can help the development of these novel materials by reinforcing their mechanical and barrier properties. However, the possible toxicity effects due to nanoparticle migration to the packaged food are not yet fully understood and still need to be addressed.

We invite investigators to contribute with original research articles, as well as review articles, focused on the development of active films for food packaging application, focusing on recent advances in the preservation of food products with the use of environmentally friendly biomaterials.

In particular, the topics of interest include, but are not limited to the following:

  • Nanotechnology for active and intelligent bio-based packaging
  • Antioxidant and antimicrobial bio-based films
  • Natural additives—encapsulation and controlled release
  • Bio-based active packaging design and mathematical modeling
  • Active and intelligent edible coatings and shelf life extension
  • Active and intelligent bio-based packaging and shelf life extension
  • Scale-up production of bio-preservation films
  • Migration studies of bio- and nano-compounds into food matrices—toxicological studies

Prof. Dr. Ana Luisa Fernando
Dr. Victor Gomes Lauriano Souza
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.

Published Papers (5 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Research

Jump to: Review

12 pages, 908 KiB  
Article
Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat
by Mariana A. Andrade, Cássia H. Barbosa, Victor G. L. Souza, Isabel M. Coelhoso, João Reboleira, Susana Bernardino, Rui Ganhão, Susana Mendes, Ana Luísa Fernando, Fernanda Vilarinho, Ana Sanches Silva and Fernando Ramos
Coatings 2021, 11(2), 229; https://doi.org/10.3390/coatings11020229 - 14 Feb 2021
Cited by 42 | Viewed by 5267
Abstract
Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties [...] Read more.
Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage. Full article
(This article belongs to the Special Issue Recent Advances in Food Bio-Preservation Films)
Show Figures

Figure 1

10 pages, 1193 KiB  
Article
Development and Characterization of Novel Active Chitosan Films Containing Fennel and Peppermint Essential Oils
by Ting Liu, Jingfan Wang, Fumin Chi, Zhankun Tan and Liu Liu
Coatings 2020, 10(10), 936; https://doi.org/10.3390/coatings10100936 - 29 Sep 2020
Cited by 37 | Viewed by 3196
Abstract
The effects of fennel essential oil (FEO) and peppermint essential oil (PEO) on chitosan-based films were evaluated in this study. The results showed that the addition of FEO and PEO slightly increased the density and thickness, while significantly decreasing the moisture content, water [...] Read more.
The effects of fennel essential oil (FEO) and peppermint essential oil (PEO) on chitosan-based films were evaluated in this study. The results showed that the addition of FEO and PEO slightly increased the density and thickness, while significantly decreasing the moisture content, water swelling, and solubility properties. The color values (L, a, b, ΔE and whiteness index (WI)) of the composite films containing FEO and PEO changed obviously with a tendency toward yellowness, which was beneficial in resisting food decomposition caused by ultraviolet light. The differential scanning calorimetry (DSC) and fourier-transform-infrared (FTIR) results indicated that the addition of FEO and PEO affected the structure of the chitosan films, while the interaction between the chitosan and polyphenols in FEO and PEO established new hydrogen bonds and improved the thermal stability. The environmental scanning electron microscopy (ESEM) illustrated that the surfaces of the composite films containing FEO and PEO were smooth, but the cross-section was rougher than in pure chitosan film. Furthermore, the composite films containing FEO and PEO exhibited prominent antioxidant activity. In short, the novel active chitosan-based films with incorporated FEO and PEO present broad application prospects in fresh-cut meat or vegetable packaging. Full article
(This article belongs to the Special Issue Recent Advances in Food Bio-Preservation Films)
Show Figures

Figure 1

13 pages, 1595 KiB  
Article
Effectiveness of Sodium Alginate Active Coatings Containing Bacteriocin EFL4 for the Quality Improvement of Ready-to-Eat Fresh Salmon Fillets during Cold Storage
by Jun Mei, Yong Shen, Wenru Liu, Weiqing Lan, Na Li and Jing Xie
Coatings 2020, 10(6), 506; https://doi.org/10.3390/coatings10060506 - 26 May 2020
Cited by 13 | Viewed by 2495
Abstract
This study developed a biopreservation method for ready-to-eat (RTE) fresh salmon fillets based on the use of bacteriocin EFL4 produced by bacteriocinogenic Enterococcus faecalis L04 previously isolated from Chinese sea bass (Lateolabrax maculatus). Bacteriocin EFL4 has the ability to inhibit the [...] Read more.
This study developed a biopreservation method for ready-to-eat (RTE) fresh salmon fillets based on the use of bacteriocin EFL4 produced by bacteriocinogenic Enterococcus faecalis L04 previously isolated from Chinese sea bass (Lateolabrax maculatus). Bacteriocin EFL4 has the ability to inhibit the growth of several fish-spoilage bacteria and foodborne pathogens, including Staphylococcus aureus, Escherichia coli, Shewanella putrefaciens, Pseudomonas fluorescens and Listeria monocytogenes, and the minimal inhibitory concentration (MIC) for S. putrefaciens was 0.32 μg/mL. The biopreservation potential of bacteriocin EFL4 for RTE fresh salmon fillets during cold storage at 4 °C was tested for the first time on a laboratory scale. Microbiological and physicochemical properties, as well as organoleptic evaluations, have been done during the biopreservation trials. The results show that RTE fresh salmon fillets treated with 0.64 μg/mL bacteriocin EFL4 could significantly (p < 0.05) reduce the total viable count (TVC), total volatile basic nitrogen (TVB-N), K value and maintain the quality of RTE fresh salmon fillets during 8-day storage on the basis of the organoleptic evaluation results. Full article
(This article belongs to the Special Issue Recent Advances in Food Bio-Preservation Films)
Show Figures

Figure 1

20 pages, 2257 KiB  
Article
Physical and Morphological Characterization of Chitosan/Montmorillonite Films Incorporated with Ginger Essential Oil
by Victor Gomes Lauriano Souza, João Ricardo Afonso Pires, Carolina Rodrigues, Patricia Freitas Rodrigues, Andréia Lopes, Rui Jorge Silva, Jorge Caldeira, Maria Paula Duarte, Francisco Braz Fernandes, Isabel Maria Coelhoso and Ana Luisa Fernando
Coatings 2019, 9(11), 700; https://doi.org/10.3390/coatings9110700 - 26 Oct 2019
Cited by 64 | Viewed by 4737
Abstract
Novel bionanocomposite films of chitosan/montmorillonite (CS/MMT) activated with ginger essential oil (GEO) were produced and characterized in terms of their physical and morphological properties. The homogenization process led to a good interaction between the chitosan and the nanoparticles, however the exfoliation was diminished [...] Read more.
Novel bionanocomposite films of chitosan/montmorillonite (CS/MMT) activated with ginger essential oil (GEO) were produced and characterized in terms of their physical and morphological properties. The homogenization process led to a good interaction between the chitosan and the nanoparticles, however the exfoliation was diminished when GEO was incorporated. Film glass transition temperature did not statistically change with the incorporation of either MMT or GEO, however the value was slightly reduced, representing a relaxation in the polymer chain which corroborated with the mechanical and barrier properties results. Pristine chitosan films showed excellent barrier properties to oxygen with a permeability of 0.184 × 10−16 mol/m·s·Pa being reduced to half (0.098 × 10−16 mol/m·s·Pa) when MMT was incorporated. Although the incorporation of GEO increased the permeability values to 0.325 × 10−16 mol/m·s·Pa when 2% of GEO was integrated, this increment was smaller with both MMT and GEO (0.285 × 10−16 mol/m·s·Pa). Bionanocomposites also increased the UV light barrier. Thus, the produced bioplastics demonstrated their ability to retard oxidative processes due to their good barrier properties, corroborating previous results that have shown their potential in the preservation of foods with high unsaturated fat content. Full article
(This article belongs to the Special Issue Recent Advances in Food Bio-Preservation Films)
Show Figures

Figure 1

Review

Jump to: Research

22 pages, 996 KiB  
Review
Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review
by Cariny Maria Polesca Freitas, Jane Sélia Reis Coimbra, Victor Gomes Lauriano Souza and Rita Cássia Superbi Sousa
Coatings 2021, 11(8), 922; https://doi.org/10.3390/coatings11080922 - 01 Aug 2021
Cited by 109 | Viewed by 17245
Abstract
Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit different structures depending on its source or extraction method. The extraction of pectin from various industrial by-products presents itself as a green option for the valorization of agro-industrial residues by producing [...] Read more.
Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit different structures depending on its source or extraction method. The extraction of pectin from various industrial by-products presents itself as a green option for the valorization of agro-industrial residues by producing a high commercial value product. Pectin is susceptible to physical, chemical, and/or enzymatic changes. The numerous functional groups present in its structure can stimulate different functionalities, and certain modifications can enable pectin for countless applications in food, agriculture, drugs, and biomedicine. It is currently a trend to use pectin to produce edible coating to protect foodstuff, antimicrobial bio-based films, nanoparticles, healing agents, and cancer treatment. Advances in methodology, use of different sources of extraction, and knowledge about structural modification have significantly expanded the properties, yields, and applications of this polysaccharide. Recently, structurally modified pectin has shown better functional properties and bioactivities than the native one. In addition, pectin can be used in conjunction with a wide variety of biopolymers with differentiated properties and specific functionalities. In this context, this review presents the structural characteristics and properties of pectin and information on the modification of this polysaccharide, its respective applications, perspectives, and future challenges. Full article
(This article belongs to the Special Issue Recent Advances in Food Bio-Preservation Films)
Show Figures

Figure 1

Back to TopTop