Special Issue "Development of Biodegradable Bio-Composites for 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: closed (31 July 2021) | Viewed by 1985

Special Issue Editor

Institute for Sustainable Industries and Livable Cities, Victoria University Melbourne, PO Box 14428, Melbourne 8001, Australia
Interests: active antimicrobial and biodegradable packaging; polymer science; wastewater treatment; biomass and waste valorization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

It is increasingly evident that the use and disposal of conventional plastics is contributing to significant environmental pollution on a global scale. Current estimates predict that by 2040, 1.3 billion tonnes of plastic will accumulate on land and in the oceans. Single-use plastics, and food packaging materials in particular, are a major contributor to plastic waste streams. Several strategies have been identified that are vital to minimize the current and impending environmental contamination. One important strategy involves the development of suitable biodegradable alternatives to conventional single-use packaging plastics. 

Biocomposites are defined as polymeric composites reinforced with natural fibres, whereby the properties of the polymer matrix are typically improved by the addition of the fibres. This is of particular importance in the case of biobased polymers, which have inherently inferior properties compared with conventional polymers. Natural fibres can also potentially reduce the costs of producing composites from biobased polymers. 

This Special Issue aims to compile original research and review articles related to the development of biodegradable biocomposites that are specifically designed for food packaging applications.

Dr. Marlene Cran
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 2400 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.


  • food packaging
  • biocomposites
  • natural fibres
  • reinforcement
  • biopolymers
  • biodegradable
  • renewable

Published Papers (1 paper)

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Effect of Homogenization Method and Carvacrol Content on Microstructural and Physical Properties of Chitosan-Based Films
Foods 2021, 10(1), 141; https://doi.org/10.3390/foods10010141 - 12 Jan 2021
Cited by 9 | Viewed by 1563
The use of EOs nanoemulsion to develop active edible films offers a new way to modify transport properties and to release active compounds while improving mechanical resistance, transparency, and antioxidant and antimicrobial activity. The aim of this study was to study the influence [...] Read more.
The use of EOs nanoemulsion to develop active edible films offers a new way to modify transport properties and to release active compounds while improving mechanical resistance, transparency, and antioxidant and antimicrobial activity. The aim of this study was to study the influence of homogenization conditions and carvacrol content on the microstructure and physical properties of edible nanoemulsified chitosan films. Film-forming emulsions (FFE) were prepared with chitosan (1.5%), Tween 80 (0.5%), and carvacrol (0.25%, 0.5%, and 1.0%); two homogenization methods were used (rotor-stator and rotor-stator followed by high-pressure homogenization). Film internal and surface microstructure was characterized by scanning electron microscopy (SEM) and film physical properties, such as mechanical, optical, and water barrier, were evaluated. Results showed that the high-pressure homogenization method promoted a significant change on film microstructure, leading to improved properties. Carvacrol droplets were smaller and homogeneously distributed in the film when 0.5% (v/v) carvacrol was incorporated (1:1 Tween 80: carvacrol ratio). As a consequence, emulsified films obtained at high pressure were less opaque, had greater elongation, and had a lower permeability to water vapor than those obtained by the rotor-stator method. Therefore, high-pressure homogenization is a good method to obtain edible emulsified films with desirable properties for food preservation. Full article
(This article belongs to the Special Issue Development of Biodegradable Bio-Composites for Food Packaging)
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