Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
4.7
5.0
Journals
Gels
Special Issues
Bioactive Gel Films and Coatings Applied in Active Food Packaging...
share announcement

Bioactive Gel Films and Coatings Applied in Active Food Packaging (2nd Edition)

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

Deadline for manuscript submissions: 28 February 2025 | Viewed by 9136

Special Issue Editors

Dr. Aris Giannakas

E-Mail Website
Guest Editor
Department of Food Science and Technology, School of Agricultural Sciences, University of Patras, 30100 Agrinio, Greece
Interests: chemical technology; nanostructures in food technology; polymers and biopolymers composites and nanocomposites; biopolymers hydrogels; bioactive nanostructures; nanomaterials; microemulsions; nanoemulsions; active packaging; control release; food processing and preservation
Special Issues, Collections and Topics in MDPI journals
Dr. Constantinos Salmas

E-Mail Website
Guest Editor
Department of Material Science and Engineering, University of Ioannina, 45110 Ioannina, Greece
Interests: gels as food packaging; porous materials; material characterization; kinetics; mesoporous materials; biomass and biowaste valorization; process engineering
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Charalampos Proestos

E-Mail Website
Guest Editor
Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
Interests: antioxidants; bioactive compounds; essential oils; plant extracts; food chemistry; food analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are grateful to all authors, reviewers and readers for their responses to the first edition of our Special Issue entitled “Bioactive Gel Films and Coatings Applied in Active Food Packaging”. You can access these articles for free via the following link:

Bioactive Gel Films and Coatings Applied in Active Food Packaging (1st Edition)

In recent years, trends in the circular economy and sustainability have driven nanotechnology towards the development of novel and innovative applications in the food packaging sector, which is rather novel compared with their utilization in biomedical and pharmaceutical applications. Bioactive films and coatings based on natural biopolymers such as chitosan, sodium alginate and gelatin, and containing antioxidant and antimicrobial agents such as micro- and nanoemulsions of phytochemicals and nanostructured materials such as quantum dots, ZnO nanoparticles, nanoclays, silicas, zeolites and activated carbons, are finding application in various sectors of the food industry, particularly in the development of novel edible active packaging films and coatings. These bioactive films and coating materials enhance solubility, improve bioavailability, facilitate controlled release, and protect bioactive components during manufacture and storage. This Special Issue intends to provide an overview of bioactive gel films and coatings applied in active food packaging.

Dr. Aris Giannakas
Dr. Constantinos Salmas
Prof. Dr. Charalampos Proestos
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

  • biopolymers
  • edible films and coatings
  • essential oils
  • natural extracts
  • emulsions
  • nanoemulsions
  • nanoparticles
  • active packaging

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

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

Published Papers (4 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

17 pages, 5391 KiB  
Article
Evaluation of Gel Coating Performance in Extending the Shelf Life of Egg: The Role of Surface Area and Initial Weight
by Thanh Tung Pham, Lien Le Phuong Nguyen, László Baranyai, Mai Sao Dam, Nga Thi Thanh Ha, Adrienn Varga-Tóth, István Dalmadi, Csaba Németh and László Ferenc Friedrich
Gels 2024, 10(8), 487; https://doi.org/10.3390/gels10080487 - 23 Jul 2024
Viewed by 1022
Abstract
This work investigated the impact of chicken egg size, including surface area and initial weight, on the effectiveness of cassava starch-based gel coating during storage at room temperature. The quality of a total of 540 fresh eggs in four different sizes (S, M, [...] Read more.
This work investigated the impact of chicken egg size, including surface area and initial weight, on the effectiveness of cassava starch-based gel coating during storage at room temperature. The quality of a total of 540 fresh eggs in four different sizes (S, M, L and XL) was evaluated over a 4-week storage period at 25 ± 1 °C (60–65% RH). In this research, images from a scanning electron microscope revealed that the coatings maintained their integrity across all egg sizes, effectively covering pores and cracks throughout storage. The application of gel coating reduced weight loss and preserved the Haugh unit and yolk index, extending freshness by 1–2 weeks compared with uncoated eggs at 25 °C. The results indicated that the performance of the coating varied with egg size. Statistical analysis revealed that the surface area and initial weight of the egg significantly impacted the effectiveness of the coating in preserving quality (p < 0.001). Eggs with larger surface areas exhibited a reduced protective effect of the coating, resulting in higher weight loss and lower retention of Haugh unit and yolk index compared with the coated eggs with smaller surface areas. The coating application was more effective in preserving the Haugh unit of eggs with higher initial weights. Overall, the surface area and the initial weight of the egg should be considered as key factors to ensure optimal coating performance. Full article
(This article belongs to the Special Issue Bioactive Gel Films and Coatings Applied in Active Food Packaging (2nd Edition))
►▼ Show Figures

Figure 1

17 pages, 13973 KiB  
Article
Bioactive Edible Gel Films Based on Wheat Flour and Glucose for Food Packaging Applications
by Argyri-Ioanna Petaloti, Styliani Makri and Dimitris S. Achilias
Gels 2024, 10(2), 105; https://doi.org/10.3390/gels10020105 - 27 Jan 2024
Cited by 2 | Viewed by 2134
Abstract
In order to prepare bioactive edible gel films with enhanced properties, the feasibility of using wheat flour as a raw material with glucose added at several concentrations was studied in this investigation. Films were prepared with glucose concentrations of 0.5, 0.7 and 1 [...] Read more.
In order to prepare bioactive edible gel films with enhanced properties, the feasibility of using wheat flour as a raw material with glucose added at several concentrations was studied in this investigation. Films were prepared with glucose concentrations of 0.5, 0.7 and 1 g/g of flour and characterized for their physicochemical properties, including water content, solubility, degree of swelling, chemical structure by FT-IR (ATR) spectroscopy, morphology by SEM microscopy, thermal properties by DSC, gas and water vapor permeability and antioxidant activity. Biodegradation studies were also carried out in soil for 27 days and evaluated by weight loss measurements. It was found that the gel film with the higher glucose concentration exhibits a homogeneous and continuous structure with no cracks and no fragility, accompanied by an increased thickness and solubility and a decreased degree of swelling compared to those with lower concentrations. The chemical structure of all films was verified. Moreover, the increase in glucose content leads to better gas barrier properties with lower oxygen, CO2 and water vapor transmission rates and increased water vapor permeability. A slightly elevated melting temperature was observed in the films with higher glucose content. Higher antioxidant activity was also associated with higher percentage of glucose. Finally, the biodegradation of the films ranged from 13 to nearly 70%. Therefore, it can be concluded that the addition of glucose to wheat flour in concentration up to 1 g/g could result in edible gel films with excellent properties to be used in food packaging applications. Full article
(This article belongs to the Special Issue Bioactive Gel Films and Coatings Applied in Active Food Packaging (2nd Edition))
►▼ Show Figures

Graphical abstract

16 pages, 1528 KiB  
Article
Production and In Situ Modification of Bacterial Cellulose Gels in Raisin Side-Stream Extracts Using Nanostructures Carrying Thyme Oil: Their Physicochemical/Textural Characterization and Use as Antimicrobial Cheese Packaging
by Vasiliki Adamopoulou, Anastasia Salvanou, Argyro Bekatorou, Theano Petsi, Agapi Dima, Aris E. Giannakas and Maria Kanellaki
Gels 2023, 9(11), 859; https://doi.org/10.3390/gels9110859 - 29 Oct 2023
Cited by 1 | Viewed by 1633
Abstract
We report the production of BC gels by Komagataeibacter sucrofermentans in synthetic (Hestrin and Schramm; HS) and natural media (raisin finishing side-stream extracts; RFSE), and their in situ modification by natural zeolite (Zt) and activated carbon (AC) nanostructures (NSs) carrying thyme oil (Th). [...] Read more.
We report the production of BC gels by Komagataeibacter sucrofermentans in synthetic (Hestrin and Schramm; HS) and natural media (raisin finishing side-stream extracts; RFSE), and their in situ modification by natural zeolite (Zt) and activated carbon (AC) nanostructures (NSs) carrying thyme oil (Th). The NS content for optimum BC yield was 0.64 g/L for both Zt-Th (2.56 and 1.47 g BC/L in HS and RFSE, respectively), and AC-Th (1.78 and 0.96 g BC/L in HS and RFSE, respectively). FTIR spectra confirmed the presence of NS and Th in the modified BCs, which, compared to the control, had reduced specific surface area (from 5.7 to 0.2–0.8 m2/g), average pore diameter (from 264 to 165–203 Å), cumulative pore volume (from 0.084 to 0.003–0.01 cm3/g), crystallinity index (CI) (from 72 to 60–70%), and crystallite size (from 78 to 72–76%). These values (except CI and CS), slightly increased after the use of the BC films as antimicrobial coatings on white cheese for 2 months at 4 °C. Tensile properties analysis showed that the addition of NSs resulted in a decrease of elasticity, tensile strength, and elongation at break values. The best results regarding an antimicrobial effect as cheese coating were obtained in the case of the RFSE/AC-Th BC. Full article
(This article belongs to the Special Issue Bioactive Gel Films and Coatings Applied in Active Food Packaging (2nd Edition))
►▼ Show Figures

Figure 1

Review

Jump to: Research

26 pages, 4956 KiB  
Review
Engineering of PVA/PVP Hydrogels for Agricultural Applications
by Eyal Malka and Shlomo Margel
Gels 2023, 9(11), 895; https://doi.org/10.3390/gels9110895 - 12 Nov 2023
Cited by 17 | Viewed by 3594
Abstract
Hydrogels have gained significant popularity in agricultural applications in terms of minimizing waste and mitigating the negative environmental impact of agrochemicals. This review specifically examines the utilization of environmentally friendly, shapable hydrogels composed of polyvinyl alcohol (PVA) and polyvinylpyrrolidone (PVP) in various casings [...] Read more.
Hydrogels have gained significant popularity in agricultural applications in terms of minimizing waste and mitigating the negative environmental impact of agrochemicals. This review specifically examines the utilization of environmentally friendly, shapable hydrogels composed of polyvinyl alcohol (PVA) and polyvinylpyrrolidone (PVP) in various casings for crop protection against different pests, fertilizing, and watering. To activate their effectiveness, PVA/PVP hydrogels were loaded with both hydrophilic and hydrophobic environmentally friendly pesticides, namely hydrogen peroxide (HP), the essential oil thymol, and urea as a fertilizer, either separately or in combination. This review covers various physical and chemical approaches used for loading, shaping, and controlling the release profiles of pesticides and fertilizers. Additionally, it explores the evaluation of the chemical composition, structure, classification, rheology, and morphology of the hydrogels as well as their impact on the thermal stability of the encapsulated pesticides and fertilizer, followed by biological tests. These hydrogels significantly contribute to the stabilization and controlled release of essential nutrients and biocides for plants, while maintaining excellent biocidal and fertilizing properties as well as sustainability characteristics. By shedding light on the latest insights into the concepts, applications, and results of these hydrogels, this review demonstrates their immense potential for widespread future use in agriculture. Full article
(This article belongs to the Special Issue Bioactive Gel Films and Coatings Applied in Active Food Packaging (2nd Edition))
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-4
Back to TopTop