Food Packaging—Applications of Functional Films and Coating

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

Deadline for manuscript submissions: closed (15 June 2024) | Viewed by 236

Special Issue Editors


E-Mail Website
Guest Editor
Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
Interests: active coatings; edible coatings; intelligent packaging; properties; surface modification; applications; shelf-life
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
Interests: active coatings; intelligent packaging; edible films; physicochemical properties; surface characterization; surface modification; functional properties; applications; food safety
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

It is widely known that the aim of food packaging is to maintain food quality and minimize the environmental impact of the packaging materials. As food contact materials, numerous biopolymers—including different carbohydrates, proteins, lipids, or their composite mixtures—are increasingly being proposed as alternatives to conventional petroleum-derived plastics. At the same time, recent advances in chemistry, technology, and biotechnology have helped find the solution to food safety and environmental concerns regarding food packaging materials. Novel coatings that are easy to regenerate and biodegrade can provide enhanced functions, such as antibacterial, antioxidant or biocatalytic functions, which have become the focus of research. This Special Issue focuses on the novel coatings which can be applied in various combinations to provide unique properties that ensure the safety and quality of specific packed food products, from processing, handling, and storage to final use by consumers.

Dr. Chunhong Liu
Prof. Dr. Zhibiao Feng
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • active coatings
  • edible coatings
  • intelligent packaging
  • properties
  • surface modification
  • applications
  • shelf life

Published Papers

There is no accepted submissions to this special issue at this moment.
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