Special Issue "Innovations in Edible Films and Coatings"

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

Deadline for manuscript submissions: 30 September 2019

Special Issue Editors

Guest Editor
Prof. Dr. Markus Schmid

Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
Website | E-Mail
Interests: Food packaging technology; Food Processing; Food Preservation; Process Technology and Process Design in Life Sciences
Guest Editor
Dr. Peter Muranyi

Fraunhofer Institute for Process Engineering and Packaging IVV
Website | E-Mail
Interests: edible coatings; antimicrobial packaging; natural preservatives; non-thermal sterilization technologies; food safety; food microbiology; food quality assessment

Special Issue Information

Dear Colleagues,

Edible films and coatings are formed from edible biopolymers and food-grade additives using different techniques, which enable sustainable packaging solutions or protective layers on food surfaces. Biopolymers, such as proteins, polysaccharides, lipids, or a mixture of these, are able to form coherent films and coatings. Plasticizers and/or other additives are used with the film-forming biopolymers in order to modify the functional properties of the edible films and coatings and to prevent food quality changes, e.g., by moisture transfer, oxidation processes, loss of volatile flavours or microbial growth. Several film-forming mechanisms, including intermolecular interactions, such as covalent bonds, electrostatic, hydrophobic, and ionic interactions, play an important role for the final properties of edible films and coatings. To control the processing conditions is important as they can alter kinetics and reaction mechanisms. A better understanding of the recipe-process-molecular interaction relationships will help to further optimize edible films and coatings and to tailor their properties towards specific applications.

Edible films and coatings have a wide variety of raw materials and processing technologies and are suitable for several applications. This makes edible films and coatings an interesting research field with a high potential for innovations. This Special Issue is to build a platform to discuss the most recent state-of-the-art research, current applications and progress in the field of edible films and coatings.

We sincerely invite high quality original research and review papers on both, experimental and theoretical works addressing this topic:

Potential topics include, but are not limited to:

  • Edible films and coatings for food applications
  • Coating technologies
  • Drying of edible films and coatings
  • Edible composite materials
  • Edible biopolymers for packaging applications
  • Sensory properties of edible films and coatings
  • Improved shelf-life by edible films and coatings
  • Process technology and process design of edible films and coatings
  • Molecular interaction-property relationships


Prof. Dr. Markus Schmid
Dr. Peter Muranyi
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 papers will be 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 monthly 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 550 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.


  • edible films and coatings
  • food packaging technology
  • food processing
  • food preservation

Published Papers (1 paper)

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Open AccessReview Alginate-Based Edible Films and Coatings for Food Packaging Applications
Foods 2018, 7(10), 170; https://doi.org/10.3390/foods7100170
Received: 14 August 2018 / Revised: 20 September 2018 / Accepted: 14 October 2018 / Published: 17 October 2018
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Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing
[...] Read more.
Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily. Full article
(This article belongs to the Special Issue Innovations in Edible Films and Coatings)

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