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Nature Polymer Gels for Food Packaging
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Nature Polymer Gels for Food Packaging

A special issue of Gels (ISSN 2310-2861). This special issue belongs to the section "Gel Applications".

Deadline for manuscript submissions: 31 March 2026 | Viewed by 1888

Special Issue Editors

Dr. Josefa Martucci

E-Mail Website
Guest Editor
Research Institute in Materials Science and Technology (INTEMA), National Council for Scientific and Technical Research (CONICET), National University of Mar del Plata (UNMdP), Av. Colón 10850, Mar del Plata, Argentina
Interests: active films; hydrogels; functional nanoparticles
Dr. David A. D'Amico

E-Mail Website
Guest Editor
Research Institute in Materials Science and Technology (INTEMA), National Council for Scientific and Technical Research (CONICET), National University of Mar del Plata (UNMdP), Av. Colón 10850, Mar del Plata, Argentina
Interests: polymer processing; polymer functionalization; bio-based aerogels for environmental remediation; food packaging

Special Issue Information

Dear Colleagues,

Plastic films derived from fossil sources have long served as crucial flexible food packaging materials, ensuring food preservation throughout the distribution chain. However, given the environmental concerns associated with the production and disposal of fossil-based plastics, biopolymer films and gels have emerged as viable alternatives to traditional polymers. Overcoming challenges related to property enhancement is essential for their widespread adoption.

Therefore, the design and development of biopolymer gel-based food packaging materials, such as proteins and polysaccharides, are essential. Sustainable biopolymers with excellent film-forming properties are actively being explored for food packaging applications, demonstrating promising results in food preservation.

Consequently, this Special Issue, titled “Nature Polymer Gels for Food Packaging”, aims to showcase the latest developments and advancements in biopolymer-based food packaging gels. Original and innovative research articles and reviews are all welcome for submission.

Topics of interest include (but are not limited to) the following: biopolymer-based films and coatings for food preservation; active bio-based packaging; stimuli-responsive/“intelligent” food packaging; physicochemical properties of food packaging materials; edible packaging; (micro/nano) encapsulation; food package interactions; and the shelf life of packaged food products and bioplastics for the food industry.

More details can be found at https://www.mdpi.com/journal/gels/about.

We eagerly anticipate your contributions to this Special Issue.

Dr. Josefa Martucci
Dr. David A. D'Amico
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. Gels 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 2100 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

  • biopolymer
  • gels
  • edible films
  • encapsulation
  • food packaging
  • active packaging
  • smart packaging
  • food preservation

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

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Research

20 pages, 1471 KB  
Article
Developing Biodegradable Films from Mango (Mangifera indica) Starch and Extract: A Rheological and Physical Study
by Santander E. Lastra-Ripoll, Luis Mieles-Gómez, David Ramirez-Brewer, Ronald Marsiglia-Fuentes, Somaris E. Quintana and Luis A. García-Zapateiro
Gels 2025, 11(10), 825; https://doi.org/10.3390/gels11100825 - 14 Oct 2025
Viewed by 145
Abstract
The development of biodegradable films with antioxidant properties offers a promising approach to food preservation. This study focused on creating and characterising mango starch-based films enriched with mango peel extract (MPE) at concentrations of 0, 1, and 2%, using peels from mangoes ( [...] Read more.
The development of biodegradable films with antioxidant properties offers a promising approach to food preservation. This study focused on creating and characterising mango starch-based films enriched with mango peel extract (MPE) at concentrations of 0, 1, and 2%, using peels from mangoes (Mangifera indica var. Corazon) at organoleptic maturity, obtained as residual byproducts (peel and seed) for active food packaging applications. An MPE extraction yield of 35.57 ± 2.74% was achieved using ultrasound-assisted extraction (UAE), confirming its rich phenolic content and antioxidant activity as a natural alternative to synthetic preservatives. Rheological analysis revealed that the films exhibited pseudoplastic behavior, with complex viscosity reducing as angular frequency increased. Incorporating MPE at concentrations up to 1% enhanced the films’ viscoelastic properties, while a 2% addition significantly altered their frequency and temperature dependence. The rheological modeling showed that the fractional Maxwell model with two springpots described the films more accurately than the generalized Maxwell model. This approach offered a clearer understanding of their viscoelastic response, especially under changes in frequency and temperature. Mechanical characterization indicated that adding MPE improved film strength while reducing solubility. Although film thickness remained unchanged, increasing MPE concentration led to greater opacity and darker coloration. These changes offer advantages in food packaging by enhancing UV protection and reducing oxidative degradation. Crucially, the incorporation of MPE significantly increased the phenolic content and antioxidant capacity of the films, as confirmed by ABTS assays. These findings strongly support the potential of MPE-based films for active packaging, providing a sustainable and functional alternative for preserving light-sensitive food products. Among the tested formulations, films with 1% MPE demonstrated the most effective balance of rheological stability, mechanical strength, and antioxidant capacity. Full article
(This article belongs to the Special Issue Nature Polymer Gels for Food Packaging)
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17 pages, 2066 KB  
Article
Evaluation of the Effect of Oregano Essential Oil and Emulsifier Ratio on the Physicochemical, Mechanical, and Antioxidant Properties of Corn Starch Films Based on Gel Matrices
by Gabriela Uribe-Cruz, María Antonia Flores-Córdova, Mayra Cristina Soto-Caballero, Nora Aideé Salas-Salazar, María Janeth Rodríguez-Roque, Carlos Horacio Acosta-Muñiz, Claudia Andrea Romero-Bastida and Paul Baruk Zamudio-Flores
Gels 2025, 11(9), 760; https://doi.org/10.3390/gels11090760 - 21 Sep 2025
Viewed by 521
Abstract
In this study, the oregano essential oil (OEO) was extracted and physiochemically characterized in order to assess its effect on starch films formed from gel matrices. Ten formulations were proposed, in which the amounts of OEO and the emulsifier Tween® 80 (Tween80) [...] Read more.
In this study, the oregano essential oil (OEO) was extracted and physiochemically characterized in order to assess its effect on starch films formed from gel matrices. Ten formulations were proposed, in which the amounts of OEO and the emulsifier Tween® 80 (Tween80) were varied in order to determine the OEO and Tween80 (w/w) ratio that would allow us to obtain a stable colloidal dispersion (without the physical perception of OEO) with an adequate incorporation of OEO. The effect of the inclusion of OEO on the rheological, physicochemical (color, thickness, and density), mechanical, water vapor permeability (WVP), and antioxidant properties of the starch-based gel films were evaluated. The formulations indicated that an OEO/Tween80 ratio of 0.0046/0.0010 g g−1 was the appropriate formulation for the formation of starch films from gel matrices with physical and mechanical properties suitable for being applied to food. This ratio could be ideal for obtaining films with greater mechanical properties and lower hydrophilicity (lower WVP) for packaging for foods that do not require high WVP levels. Full article
(This article belongs to the Special Issue Nature Polymer Gels for Food Packaging)
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23 pages, 427 KB  
Article
Effects of Gelatin/Chitosan and Chitosan Active Films with Rice Bran Extract for the Preservation of Fresh Pork Meat
by María Cabeza de Vaca, Rosario Ramírez, Javier Rocha-Pimienta, David Tejerina and Jonathan Delgado-Adámez
Gels 2025, 11(5), 338; https://doi.org/10.3390/gels11050338 - 30 Apr 2025
Cited by 5 | Viewed by 870
Abstract
Films formulated with gelatin and chitosan (GL/CH) or chitosan (CH), without or with 0.3% and 0.5% concentrations of rice bran extract (RBE), have been developed. The migrations of rice bran extract and the antioxidant and antimicrobial properties in vitro have been assessed. The [...] Read more.
Films formulated with gelatin and chitosan (GL/CH) or chitosan (CH), without or with 0.3% and 0.5% concentrations of rice bran extract (RBE), have been developed. The migrations of rice bran extract and the antioxidant and antimicrobial properties in vitro have been assessed. The effects of the film formulations in maintaining color stability, oxidative status and microbial loads on fresh pork meat during 9 days of refrigerated storage were studied. For the films, releases of γ-oryzanol only were observed in low polarity simulant. The highest migrations and antioxidant activity were related to gelatine films, enhanced with the addition of rice bran extract. Only chitosan films showed antimicrobial activity in vitro against Escherichia coli and Listeria innocua, reaching decreases of 7.68 and 8.06 Log CFU at 72 h, respectively. Both gelatin/chitosan and chitosan films prevented the color changes in meat during storage, preventing the paleness, and chitosan films also provoked an increment of redness until 2.88 units of CIE b* at day 9. The films did not prevent either lipid or protein oxidation in meat, despite the rice bran extract inclusion, even increasing the lipid oxidations with chitosan films. However, all films helped to control the microbial counts in meat throughout all the storage, with chitosan being the most effective films, especially with the addition of RBE. Overall, gelatin/chitosan and chitosan films offer a sustainable alternative for fresh pork meat packaging. Full article
(This article belongs to the Special Issue Nature Polymer Gels for Food Packaging)
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