Innovative Applications of Active Compounds in Food Packaging

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

Deadline for manuscript submissions: 31 October 2024 | Viewed by 1566

Special Issue Editor


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Guest Editor
Department of Physical Chemistry and Polymer Physical Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Street, 87-200 Toruń, Poland
Interests: packaging materials; biopolymers; active compounds; antioxidative and antibacterial properties

Special Issue Information

Dear Colleagues,

Nature is an infinite source of compounds that, thanks to their unique properties, can be used in the packaging industry. In particular, natural compounds with antioxidant and antibacterial properties, oxygen absorbers or carbon dioxide emitters seem to be interesting additives that can significantly improve the properties of packaging materials and influence the shelf life of consumable goods.

The origin, storage, and protective qualities of compounds characterized by antioxidative or antibacterial properties are crucial in the process of devising novel packaging. Moreover, to extend the application time, the encapsulation of active compounds can be a relevant factor that is worth exploring.

Forming new packaging characterized by active or intelligent properties is crucial to this Special Issue. In the case of active materials, discussions on antioxidative or antibacterial properties and the control of the packaging atmosphere are most welcome. In the case of intelligent packaging, the procedures for monitoring the condition of packaged food or the environment surrounding the food should be presented.

For this reason, I kindly invite you to submit a description of your results devoted to all aspects of natural active compounds that can be used in the packaging industry. The publication can begin with the optimization of extraction procedures, analysis of the composition, and incorporation of the compounds into the polymeric matrix with an aim to obtain active or intelligent food packaging. Considering that natural compounds can be transferred into food, the study of the migration of active substances into food simulants can also be the subject of the submitted papers.

Prof. Dr. Ewa Olewnik-Kruszkowska
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

  • natural compounds
  • active packaging
  • antioxidative properties
  • intelligent packaging
  • antibacterial packaging
  • extraction of natural compounds
  • encapsulation
  • storage of food
  • migration
  • food simulants

Published Papers (1 paper)

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Research

15 pages, 3471 KiB  
Article
Polycaprolactone-Based Films Incorporated with Birch Tar—Thermal, Physicochemical, Antibacterial, and Biodegradable Properties
by Agnieszka Richert, Ewa Olewnik-Kruszkowska, Rafał Malinowski, Agnieszka Kalwasińska and Maria Swiontek Brzezinska
Foods 2023, 12(23), 4244; https://doi.org/10.3390/foods12234244 - 24 Nov 2023
Cited by 1 | Viewed by 929
Abstract
We present new polymer materials consisting of polycaprolactone (PCL), polyethylene glycol (PEG), and birch tar (D). PEG was introduced into the polymer matrix in order to obtain a plasticizing effect, while tar was added to obtain antibacterial properties and to change the physicochemical [...] Read more.
We present new polymer materials consisting of polycaprolactone (PCL), polyethylene glycol (PEG), and birch tar (D). PEG was introduced into the polymer matrix in order to obtain a plasticizing effect, while tar was added to obtain antibacterial properties and to change the physicochemical properties of the film. The materials were obtained by the solvent method and characterized using a variety of methods to test their performance and susceptibility to biodegradation. The obtained data indicate that the introduction of the bioactive substance (D) into PCL improved the thermal stability and significantly lowered the Young’s modulus values of the tested polymers. Moreover, the addition of birch tar improved the barrier and bacteriostatic properties, resulting in a reduction in the growth of pathogenic bacteria on the surface of the film. The films are not mutagenic but are susceptible to biodegradation in various environments. Due to their properties, they have potential for application in agriculture and horticulture and for packaging food, mainly vegetables grown in the field. Full article
(This article belongs to the Special Issue Innovative Applications of Active Compounds in Food Packaging)
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