Bioactive Packaging for Preventing Food Spoilage

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: 25 June 2025 | Viewed by 1002

Special Issue Editor


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Guest Editor
Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Interests: non-thermal technology; biopreservatives; bioactive packaging; biosynthesis; fermentation; bioprocessing

Special Issue Information

Dear Colleagues,

Microbial spoilage accounts for about one-third of postharvest food loss worldwide, a significant proportion of which leads to final products with undesirable quality traits. Providing the necessary technologies and control strategies is still a critical constraint to guaranteeing food safety in the food supply chain. To address this concern, food scientists are exploring innovative food packaging approaches, aiming to prevent or substantially control microbial growth, maintain food quality, and extend the shelf life of foods while reducing waste and adverse impacts on the environment after use.  

This Special Issue welcomes all original research papers and reviews, including but not limited to the following:

Natural active ingredients in bioactive packaging (plant extract, essential oil, enzyme, phytochemicals, polysaccharides, and so on);

Development and characteristics of edible bioactive coating or film;

Development and characteristics of biology-based or biodegradable bioactive packaging;

Mathematical model of shelf life prediction of foods with bioactive packaging;

Life cycle assessments of bioactive packaging;

Application of bioactive packaging in foods such as fruits and vegetables, meat, seafood, dairy, grains, and so on.

Prof. Dr. Xiaoli Liu
Guest Editor

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Keywords

  • bioactive packaging
  • food spoilage
  • bioactive ingredients (plant extracts, essential oils, enzymes, phytochemicals)
  • edible coatings and films
  • different food packaging applications (meat, seafood, fruits, vegetables, cereal products, dairy products, etc.)
  • shelf life/life cycle assessment analysis
  • food wastes

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Published Papers (1 paper)

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Research

19 pages, 7829 KiB  
Article
Development of Bioactive Edible Film and Coating Obtained from Spirogyra sp. Extract Applied for Enhancing Shelf Life of Fresh Products
by Siriwan Soiklom, Wipada Siri-anusornsak, Krittaya Petchpoung, Sumpan Soiklom and Thanapoom Maneeboon
Foods 2025, 14(5), 804; https://doi.org/10.3390/foods14050804 - 26 Feb 2025
Viewed by 804
Abstract
The growing interest in environmentally friendly food packaging has led to the development of bio-edible alternatives. This study developed novel, edible, active films and coatings to enhance the shelf life of fresh products. Crude bioactive algal extract (CBAE) was obtained from the ethanol [...] Read more.
The growing interest in environmentally friendly food packaging has led to the development of bio-edible alternatives. This study developed novel, edible, active films and coatings to enhance the shelf life of fresh products. Crude bioactive algal extract (CBAE) was obtained from the ethanol extraction of Spirogyra sp. and incorporated into chitosan-based films and coatings at varying concentrations. The CBAE was rich in phenolic compounds and had antioxidant activity and potential antibacterial properties. The films were prepared using a solvent-casting method and characterized for their biochemical and physical properties. The incorporation of CBAE enhanced the antioxidant activity and improved the tensile strength of the films by 80%. Additionally, film transparency and water vapor permeability were reduced by 13% and 50%, respectively, compared to the control. The developed CBAE coating solution exhibited biocompatibility with human colon adenocarcinoma (HT-29) and mouse subcutaneous connective tissue (L929) fibroblast cells. A shelf-life evaluation using a coating-dipping method on okra showed that the CBAE-coated samples maintained better weight retention and firmness than the uncoated samples over 5 days of storage at ambient temperature. Based on these findings, the CBAE-based edible films and coatings could serve as sustainable alternatives for extending the shelf life of fresh products. Full article
(This article belongs to the Special Issue Bioactive Packaging for Preventing Food Spoilage)
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