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Advances in Aquatic Food Preservation: Innovative Materials, Intelligent Monitoring and...
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Advances in Aquatic Food Preservation: Innovative Materials, Intelligent Monitoring and Mechanisms of Quality Deterioration

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

Deadline for manuscript submissions: 15 May 2027 | Viewed by 1909

Editors

Prof. Dr. Jing Xie

E-Mail Website
Guest Editor
College of Food Science, Shanghai Ocean University, Shanghai 201306, China
Interests: films; coatings; food storage; food preservation
Dr. Jun Mei

E-Mail Website
Guest Editor
College of Food Science, Shanghai Ocean University, Shanghai 201306, China
Interests: aquatic products; cold-chain logistics; active packaging; freshness; transportation of live aquatic products; stress mitigation technique
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue will confront the critical post-harvest challenges presented by the inherent perishability of aquatic foods, whose biochemical characteristics demand innovative preservation solutions beyond conventional methods. The collection will showcase cutting-edge interdisciplinary research organized around three interconnected pillars:

  1. Innovative Preservation Materials and Technologies. This segment will highlight revolutionary approaches including active and intelligent packaging systems that release antimicrobial agents or signal spoilage, sustainable biodegradable polymers, edible coatings incorporating natural preservatives, and emerging non-thermal technologies such as plasma-activated water and 3D-printed protective structures for diverse aquatic products.
  2. Intelligent Monitoring and Digital Transformation. Focusing on smart supply chain optimization, this section will explore the development of advanced monitoring tools including sensor networks, electronic noses/tongues, and their integration with digital platforms employing AI algorithms, blockchain technology, and digital twin simulations for real-time quality assessment, enhanced traceability, and predictive spoilage management throughout the cold chain.
  3. Fundamental Mechanisms and Advanced Assessment Methods. This pillar will investigate the fundamental biochemical pathways of quality deterioration through sophisticated omics technologies (proteomics, metabolomics, metagenomics), while simultaneously presenting innovative non-destructive evaluation techniques for precise quality monitoring and spoilage mechanism elucidation.

By synthesizing these multidisciplinary advances, this Special Issue aims to catalyze the development of sustainable, efficient preservation systems that significantly enhance food safety, extend shelf life, reduce waste, and contribute to global food security objectives through improved aquatic food preservation strategies.

Prof. Dr. Jing Xie
Dr. Jun Mei
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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized 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 and intelligent packaging
  • shelf-life prediction and extension
  • food spoilage mechanisms (lipid oxidation, protein degradation)
  • freshness indicators and biosensors
  • predictive microbiology and AI modeling
  • natural antimicrobials and antioxidants
  • omics technologies in aquatic food spoilage
  • quality deterioration and control

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

20 pages, 2474 KB  
Article
Development of a Layer-by-Layer Zein/CMCS Microcapsule Platform for Bacteriophage Delivery: A Proof-of-Concept Study Using a Model Phage in Sea Bass
by Weiquan Liang, Tangwu Qiu, Zheng Cheng, Yunqian Sun, Yunyun Zhong, Xueqin Zhang and Le Zhong
Foods 2026, 15(6), 1032; https://doi.org/10.3390/foods15061032 - 16 Mar 2026
Cited by 2 | Viewed by 709
Abstract
Bacteriophages (phages) offer a targeted biocontrol solution, but their direct application is hampered by environmental instability. To address this, we developed a novel, food-grade microcapsule system for phage delivery using layer-by-layer (LbL) self-assembly of zein and carboxymethyl chitosan (CMCS). Lytic phages targeting specific [...] Read more.
Bacteriophages (phages) offer a targeted biocontrol solution, but their direct application is hampered by environmental instability. To address this, we developed a novel, food-grade microcapsule system for phage delivery using layer-by-layer (LbL) self-assembly of zein and carboxymethyl chitosan (CMCS). Lytic phages targeting specific spoilage bacteria were successfully encapsulated via electrostatic interactions. Characterization confirmed the formation of a multilayer structure, driven primarily by hydrogen bonding and electrostatic forces between the wall materials. The microencapsulation markedly enhanced phage stability against thermal (60 °C and 70 °C) and extreme pH (2.0, 12.0) stresses and provided a controlled release profile in a simulated fish exudate. When applied to fresh-cut sea bass (Lateolabrax japonicus), the phage-loaded microcapsules (CMCS3), constructed via a three-layer zein/CMCS LbL assembly, significantly delayed the pH rise during refrigerated storage, maintaining a final pH of 6.28 compared to 7.28 in the control group after 5 days. The microcapsules also effectively suppressed microbial growth (total viable count (TVC) was maintained below 6 log CFU/g) and controlled lipid oxidation (thiobarbituric acid reactive substances (TBARS) values were kept at 0.62 mg malondialdehyde/kg) while better preserving texture and color stability compared to free phages. This zein/CMCS-based LbL system presents a promising strategy for advancing phage-based biopreservation in aquatic products through enhanced physical protection, sustained release, and improved stress tolerance. Full article
(This article belongs to the Special Issue Advances in Aquatic Food Preservation: Innovative Materials, Intelligent Monitoring and Mechanisms of Quality Deterioration)
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21 pages, 2732 KB  
Article
Effect of Plasma-Activated Water Pretreatment Combined with High-CO2 Modified Atmosphere Packaging on the Quality and Microbial Profile of Half-Smooth Tongue Sole (Cynoglossus semilaevis) During Superchilling Storage
by Xiang Qiu, Jun Mei and Jing Xie
Foods 2026, 15(3), 529; https://doi.org/10.3390/foods15030529 - 3 Feb 2026
Cited by 4 | Viewed by 834
Abstract
Half-smooth tongue sole has high nutritional value due to its delicious meat and high protein content. However, its high protein content makes it highly susceptible to spoilage caused by microbial action. This study utilized plasma-activated water to pretreat half-smooth tongue sole, which was [...] Read more.
Half-smooth tongue sole has high nutritional value due to its delicious meat and high protein content. However, its high protein content makes it highly susceptible to spoilage caused by microbial action. This study utilized plasma-activated water to pretreat half-smooth tongue sole, which was then subjected to various packaging methods: CK (air packaging), VP (vacuum packaging), MAP1 (75% CO2/5% O2/20% N2), MAP2 (20% CO2/5% O2/75% N2), and MAP3 (75% CO2/10% O2/15% N2). The packaged samples were stored at −1 °C. Preservation efficacy was assessed by monitoring changes in microbial counts and physicochemical quality indicators throughout storage. The findings revealed a progressive increase in microbial counts, a deterioration in fish quality, and a darkening of color over extended storage periods. During superchilling storage, the increase in total volatile basic nitrogen (TVB-N) and K value was markedly reduced in the MAP1 group. Regarding protein stability, the MAP1 group exhibited a slower rise in carbonyl content as well as a slower reduction in total sulfhydryl content, further confirming its superior preservation effect. Moreover, this group demonstrated excellence in maintaining the secondary and tertiary structures of myofibrillar proteins, thereby minimizing the structural damage of fish during superchilling storage. In summary, based on observed microbial and protein changes, MAP1 (75% CO2/5% O2/20% N2) was the most effective in preserving quality and extending shelf life. Full article
(This article belongs to the Special Issue Advances in Aquatic Food Preservation: Innovative Materials, Intelligent Monitoring and Mechanisms of Quality Deterioration)
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