Insights in the Use of Volatile Compounds from Agroindustrial Residues in Food Active Packaging
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".
Deadline for manuscript submissions: closed (10 December 2023) | Viewed by 2341
Special Issue Editor
Interests: Food Quality; Food Safety; Materials Chemistry; Spectroscopy; Food nutrition; Analytical Chemistry; Food Technology; Food Packaging Materials; Food Processing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, many of the research studies in the packaging industry have been focused on food active packaging, in which the interaction between packaging and food is considered beneficial, in terms of positively modifying the sensory, nutritional, and microbiological properties of food, increasing its useful life. Volatile compounds are efficient active agents for a broad range of food applications due to their intrinsic antimicrobial, antioxidant, insect repellent, and other properties that can be suitable to extend the shelf life of food that degrades under different mechanisms.
In this Special Issue, we welcome manuscripts related to the development of food active packaging systems with volatile compounds obtained from agroindustrial residues, including the extraction method, characterization and conservation of compounds as well as processing technologies and characterization of the material, which are mandatory the application of these new packaging systems.
Dr. Arantzazu Valdés García
Guest Editor
Manuscript Submission Information
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Keywords
- food packaging
- active packaging
- antioxidant activity
- antimicrobial properties
- volatile compounds
- aroma compounds
- organoleptic properties
- sensorial analysis
- agroindustrial wastes
- circular economy
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