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New Antimicrobial and Functional Packaging Materials for Food Products and...
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New Antimicrobial and Functional Packaging Materials for Food Products and Beverages

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 January 2024) | Viewed by 2214

Special Issue Editors

Prof. Dr. Oana Lelia Pop

E-Mail Website
Guest Editor
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, Romania
Interests: food chemistry; microencapsulation/encapsulation; functional foods fermentation; starch; carbohydrates; prebiotics; polymers/biopolymers
Special Issues, Collections and Topics in MDPI journals
Dr. Anca Farcas
*
E-Mail Website
Guest Editor
Faculty of Food Science, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Mănăştur 3-5, 400372 Cluj-Napoca, Romania
Interests: food science; waste exploitation, extraction, and analysis of bioactive compounds; development of new functional products
* Lecturer
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

New antimicrobial and functional packaging materials for foods and drinks are in greater demand due to growing environmental concerns. In order to increase safety and assure a longer shelf life for food goods, active and functional packaging is now a viable food preservation approach.

Food quality and safety, which are the two main issues, are greatly influenced by the ingredients and packaging materials utilized. It is thought that a fundamental mix of active and intelligent packaging may maintain product quality, increase shelf life, and allow one to look out for signs of degradation.

Innovative packaging, such as active packaging, is increasing rapidly in the food industry, especially for applying antimicrobials to delivery systems.

The aim of this Special Issue is to present recent advancements in food packaging innovation and the newest functional packaging materials for food products and beverages.

Prof. Dr. Oana Lelia Pop
Dr. Anca Farcas
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

  • food packaging
  • edible packaging
  • biopolymers
  • functional packaging
  • antimicrobial packaging

Published Papers (1 paper)

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Research

19 pages, 4792 KiB  
Article
Development of a Halochromic, Antimicrobial, and Antioxidant Starch-Based Film Containing Phenolic Extract from Jaboticaba Peel
by Rafaela F. Luz, Richard D. R. Ferreira, Cassio N. S. Silva, Bruna M. Miranda, Roberta H. Piccoli, Monique S. Silva, Ladyslene C. Paula, Maria Inês G. Leles, Kátia F. Fernandes, Maurício V. Cruz and Karla A. Batista
Foods 2023, 12(3), 653; https://doi.org/10.3390/foods12030653 - 02 Feb 2023
Cited by 2 | Viewed by 1558
Abstract
In this study, the antioxidant, antimicrobial, mechanical, optical, and barrier attributes of Solanum lycocarpum starch bio-based edible films incorporated with a phenolic extract from jaboticaba peel were investigated. Aiming to determine the effect of the polymers and the phenolic extract on the properties [...] Read more.
In this study, the antioxidant, antimicrobial, mechanical, optical, and barrier attributes of Solanum lycocarpum starch bio-based edible films incorporated with a phenolic extract from jaboticaba peel were investigated. Aiming to determine the effect of the polymers and the phenolic extract on the properties of the films, a three-factor simplex-lattice design was employed, and the formulation optimization was based on the produced films’ antioxidant potential. The optimized formulation of the starch-PEJP film showed a reddish-pink color with no cracks or bubbles and 91% antioxidant activity against DPPH radical. The optimized starch-PEJP film showed good transparency properties and a potent UV-blocking action, presenting color variation as a function of the pH values. The optimized film was also considerably resistant and highly flexible, showing a water vapor permeability of 3.28 × 10−6 g m−1 h−1 Pa−1. The microbial permeation test and antimicrobial evaluation demonstrated that the optimized starch-PEJP film avoided microbial contamination and was potent in reducing the growth of Escherichia coli, Staphylococcus aureus, and Salmonella spp. In summary, the active starch-PEJP film showed great potential as an environmentally friendly and halochromic material, presenting antioxidant and antimicrobial properties and high UV-protecting activity. Full article
(This article belongs to the Special Issue New Antimicrobial and Functional Packaging Materials for Food Products and Beverages)
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