New Advances in Edible Coatings and Their Application in Food Preservation and Shelf Life
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 March 2026) | Viewed by 5503
Special Issue Editors
Interests: food packaging; materials engineering; innovative food packaging; nanomaterials; food contaminants; extracts from food by-products
Special Issues, Collections and Topics in MDPI journals
Interests: sustainable food packaging; active food packaging; chromatography; mass spectrometry; extracts from food by-products; food Contaminants; food bioactives
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This special edition aims to consolidate innovative investigations focused on developing and applying edible coatings for food preservation. Edible coatings have presented remarkable potential in regard to prolonging the shelf life of food products, diminishing quality degradation, and mitigating food waste.
Our objective is to underscore novel formulations and application methodologies, encompassing the utilization of biopolymers, bioactive compounds, and nanotechnology. Additionally, contributions examining the mechanisms of action, influence on sensory and nutritional quality, and food safety are encouraged.
We invite researchers to submit empirical studies, critical reviews, and sustainable methodologies that foster the integration of these coatings within the food industry. This edition aspires to contribute significantly towards advancing effective and environmentally sustainable solutions.
This Special Issue invites papers in the following areas:
- Optimization of the formulation of Edible Coatings (they can be based on Polysaccharides, proteins, or lipids);
- Enhanced mechanical and barrier properties of edible coatings (e.g., due to the use of nanomaterials);
- Incorporation of bioactive compounds (e.g., antioxidants, antimicrobials, probiotics, prebiotics) in edible coating;
- Extension of food shelf life due to the application of edible coatings;
- Advances in the release of active agents from coatings: encapsulation of bioactive compounds and release of compounds in response to environmental conditions;
- Regulatory aspects of coatings and consumer acceptance.
Dr. Fernanda Vilarinho
Dr. Ana Teresa Sanches-Silva
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.
Keywords
- food packaging
- edible coatings
- biopolymers
- nanomaterials
- bioactive compounds
- antioxidants
- antimicrobials
- active packaging
- shelf-life extension
- encapsulation
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