Edible Coatings and Film: Gel-Based Innovations

Dear Colleagues,

Gel-based edible materials, especially coatings, membranes, and film, represent an innovative and rapidly advancing area within the field of food science and technology. These materials, derived from natural polymers such as proteins, polysaccharides, and lipids, offer a sustainable and functional solution to enhance food preservation, improve safety, and extend shelf life. This Special Issue aims to explore the latest research, trends, and applications in edible coatings, membranes, and film that are manufactured based on gels. We hope to provide a comprehensive platform for the dissemination of cutting-edge knowledge and technological advancements.

Background:

The demand for sustainable packaging solutions is growing in response to increasing environmental concerns and consumer preferences for natural and healthy food products. Edible gel coatings not only address these demands but also offer multifunctional benefits, such as acting as carriers for active compounds (e.g., antimicrobials, antioxidants, and flavors), improving food quality, and reducing food waste. Recent advancements in biopolymer science, nanotechnology, and material engineering have significantly expanded the potential applications and functionalities of these coatings.

Aims:

The primary aim of this Special Issue is to gather high-quality, original research articles, reviews, and case studies that advance our understanding and application of edible coatings/ membranes/ films based on gels. We invite contributions on the following topics:

1. Innovative Materials and Methods: Explore new biopolymers, composites, and innovative methods for developing edible gel coatings.
2. Functional Properties: Investigate the physicochemical properties, mechanical performance, and barrier functionalities of these coatings.
3. Active and Intelligent Packaging: Examine coatings that incorporate active agents for enhanced food preservation or intelligent indicators for monitoring food quality.
4. Health and Safety Implications: Evaluate the safety, biodegradability, and regulatory aspects of edible gel coatings.
5. Application and Effectiveness: Provide case studies or experimental data on the application of these coatings in real food systems and their effectiveness in improving food quality and shelf life.
6. Sustainability and Environmental Impact: Assess the environmental benefits and lifecycle analysis of using edible gel coatings compared to traditional packaging.

By addressing these areas, this Special Issue seeks to foster interdisciplinary collaboration, inspire novel research directions, and drive the practical implementation of gel-based coatings in the food industry. We encourage potential authors from academia, industry, and research institutions to contribute their expertise and insights to this dynamic and impactful field.

Please note, the manuscripts submitted to this Special Issue should focus on the gel, gelling, or gelation fields. More details can be found at https://www.mdpi.com/journal/gels/about.

Dr. Roberta Passafiume
Dr. Ilenia Tinebra
Dr. Vittorio Farina
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.

• gel-based materials
• edible coatings
• food preservation
• sustainable packaging
• biopolymers
• active packaging
• intelligent packaging
• food quality
• shelf-life extension
• environmental impact
• food safety