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Foods
Special Issues
Food Packaging—Technology, Materials, and Safety Issues
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Food Packaging—Technology, Materials, and Safety Issues

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

Deadline for manuscript submissions: closed (30 August 2023) | Viewed by 1184

Special Issue Editor

Dr. Susana Guzman-Puyol

E-Mail Website
Guest Editor
Instituto de Hortofruticultura Subtropical y Mediterránea “La Mayora”, Universidad de Málaga-Consejo Superior de Investigaciones Científicas (IHSM, UMA-CSIC), Bulevar Louis Pasteur 49, 29010 Malaga, Spain
Interests: polymers; bioplastics; biodegradability; circular economy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food packaging protects food against different biochemical and mechanical damages throughout the entire food chain. Ideal food packaging characteristics include low cost, easy processability, good protection against water vapour and oxygen, mechanically resistant, recyclable after use, and biodegradability, among others. In order to obtain such a material, nowadays, food packaging is usually made of a mixture of different components contributing to the desired final properties. Typically, petroleum-based plastics such as low-density polyethylene (LDPE), high-density polyethylene (HDPE), and polypropylene (PP) have been used for the fabrication of food packaging materials. However, in recent years, bio-based polymers have been proposed as a realistic alternative to replace those made from petroleum sources. The two most commonly used bio-based polymers for food packaging applications are polylactic acid (PLA) and polyhydroxybutyrate (PHB), even if others such as cellulose, starch, chitin, chitosan, and so on could be employed for these purposes.

In this Special Issue, we aim to publish original studies and reviews regarding food packaging materials prepared from food waste and by-products.

Dr. Susana Guzman-Puyol
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 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 
  • food waste 
  • natural polymers 
  • bio-based polymers

Published Papers (1 paper)

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Research

6 pages, 993 KiB  
Communication
The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes
by Bjørn Tore Rotabakk, Elena Marie Rognstad, Anita Nordeng Jakobsen and Jørgen Lerfall
Foods 2023, 12(14), 2788; https://doi.org/10.3390/foods12142788 - 22 Jul 2023
Viewed by 896
Abstract
Soluble gas stabilization (SGS) technology is a novel way to increase the effectiveness of modified atmosphere (MA) packaging. However, SGS can be time-consuming and difficult to include in an existing process. This can be overcome by including CO2 in an existing processing [...] Read more.
Soluble gas stabilization (SGS) technology is a novel way to increase the effectiveness of modified atmosphere (MA) packaging. However, SGS can be time-consuming and difficult to include in an existing process. This can be overcome by including CO2 in an existing processing step, such as the product’s cooling step. A full factorial design was set up with SGS times (0.5, 1.0, and 2.0 h) and temperatures of fish cakes (chilled (0 °C) or during chilling (starting at 85 °C)) as factors. MA-packaged fish cakes were included as a control. The response was headspace gas composition at equilibrium. Headspace gas composition at equilibrium showed significantly (p < 0.05) less dissolved CO2 in hot fish cakes after 0.5 h than in cold cakes. Still, no significant differences were found between hot and cold at 1.0 and 2.0 h. Also, all SGS samples, regardless of time and temperature, had a higher content of CO2 compared to modified atmosphere packaging (MAP). Full article
(This article belongs to the Special Issue Food Packaging—Technology, Materials, and Safety Issues)
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