Recent Advances in Antioxidant Active Food Packaging

Dear Colleagues,

Since the beginning of the current millennium, significant developments in food packaging have been observed. These are mainly related with the increase of the effectiveness of the processes, enhancement of safety and quality through the whole supply chain, and the need of reducing product losses and urgent requirement of reducing the environmental impact.

Active packaging is an excellent concept with the perspective of increasing food shelf-life and allowing to reduce food losses. This food packaging concept is also valorizing environmental health; therefore, there is an increasing development of active systems that use bio-based polymers.

In order to protect foods from oxidation reactions, the food industry employs antioxidants, which are generally synthetic and directly added to foodstuffs. However, they can also be incorporated in the packaging with the aim of being controlled release and to exhibit their action in the surface of foods.

This Special Issue encourages the submission of high-quality original research and review articles, covering recent advancements on antioxidant active food packaging.

Potential topics include but are not limited to the following:

• Use of natural extracts, essential oils, and food byproducts to prepare antioxidant active packaging;
• Developments in the preparation of antioxidant active packaging, namely, the use of bio-based polymers;
• Developments in oxygen scavenging sachets and materials;
• Release studies of antioxidant active packaging;
• Encapsulation of antioxidant ingredients to be used in antioxidant active packaging;
• Evaluation of the barrier and mechanical properties of antioxidant active packaging;
• Development of edible antioxidant active packaging;

Evaluation of the effectiveness of antioxidant active packaging in contact with real foods (e.g., meat products, dairy, oils and fats).

Dr. Ana Sanches-Silva
Dr. Raquel Sendón
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-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.