Multifunctional Packaging for Food Products

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

Deadline for manuscript submissions: 25 August 2024 | Viewed by 692

Special Issue Editor


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Guest Editor
School of Chemical Technology, Hefei University of Technology, Hefei 230009, China
Interests: active and intelligent packaging; foods preservation; encapsulation and controlled release of active compounds; shelf life extension; food safety

Special Issue Information

Dear Colleagues,

Diversification and personalized demands of consumer markets have driven the development of multifunctional food packaging materials with active and sustainable characteristics, such as barrier and antibacterial activities, monitoring of freshness and spoilage and oxygen scavenging capacity. There is high demand to develop simple, fast, and accurate materials for maintaining storage quality. The biomass-derived films have attracted interest as potential food packaging. Nevertheless, their poor physicochemical properties (e.g., mechanical and water vapor permeable properties) limit the scope of possible applications. Functional materials (e.g., natural and synthetic nanoclays, metal oxide nanoparticles, natural pigments, essential oil) have been introduced into biomass matrices to fabricate multifunctional biomass-derived films, thus improving their packaging performance. Developing advanced multifunctional packaging materials to prolong the shelf-life of food is of importance for improving social and economic benefits.

Therefore, this Special Issue on “Multifunctional Packaging for Food Products” invites researchers to submit their original research articles, comprehensive reviews, or mini reviews with the aim of improving food quality.

Prof. Dr. Hualin Wang
Guest Editor

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

  • intelligent packaging
  • antioxidant
  • antibacterial
  • freshness indicator
  • release control
  • shelf life

Published Papers (1 paper)

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Research

19 pages, 20017 KiB  
Article
Enhancement of Colorimetric pH-Sensitive Film Incorporating Amomum tsao-ko Essential Oil as Antibacterial for Mantis Shrimp Spoilage Tracking and Fresh-Keeping
by Yunxia He, Yuay Yuan, Yuanyuan Gao, Mianhong Chen, Yingying Li, Ying Zou, Liangkun Liao, Xiaotong Li, Zhuo Wang, Jihua Li and Wei Zhou
Foods 2024, 13(11), 1638; https://doi.org/10.3390/foods13111638 - 24 May 2024
Viewed by 463
Abstract
Anthocyanin-based smart packaging has been widely used for food freshness monitoring, but it cannot meet the requirements of smart films with antibacterial properties. This study aimed to enhance the antibacterial properties of intelligent films by incorporating Amomum tsao-ko essential oil (AEO) for mantis [...] Read more.
Anthocyanin-based smart packaging has been widely used for food freshness monitoring, but it cannot meet the requirements of smart films with antibacterial properties. This study aimed to enhance the antibacterial properties of intelligent films by incorporating Amomum tsao-ko essential oil (AEO) for mantis shrimp spoilage tracking and keeping the product fresh. A smart film was designed by introducing AEO and purple potato anthocyanin (PPA) to a polyvinyl alcohol/cellulose nanocrystal (PVA/CNC) polymer matrix. Our findings revealed that APP and AEO imparted the smart film with a favorable oxygen barrier, UV protection, mechanical properties, and antioxidant and pH/NH3-sensitive functions. Interestingly, the PVA/CNC-AEO-PPA film achieved 45.41% and 48.25% bactericidal efficacy against S. putrefaciens and V. parahaemolyticus, respectively. Furthermore, a visual observation confirmed that the target film (PVA/CNC-AEO-PPA) changed color significantly during mantis shrimp spoilage: rose red—light red—pink—light gray—dark gray. Meanwhile, the PVA/CNC-AEO-PPA film retarded the quality deterioration of the mantis shrimp effectively. The PVA/CNC-AEO-PPA film shows great application potential in mantis shrimp preservation and freshness monitoring; it is expected to become a rapid sensor for detecting seafood quality non-destructively and a multifunctional film for better preservation of product quality. Full article
(This article belongs to the Special Issue Multifunctional Packaging for Food Products)
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