Special Issue "Antimicrobial Materials: Application in Food Processing and Storage"

A special issue of Materials (ISSN 1996-1944).

Deadline for manuscript submissions: 31 December 2020.

Special Issue Editors

Dr. Nikos Chorianopoulos
E-Mail Website
Guest Editor
Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Sof. Venizelou 1, 14123, Lycovrissi Attica, Greece
Interests: food microbiology; probiotics; antimicrobial packaging; natural antimicrobials; biofilms
Dr. Anthoula A. Argyri
E-Mail Website
Co-Guest Editor
Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Sof. Venizelou 1, 14123, Lycovrissi Attica, Greece
Interests: food microbiology; functional foods; probiotics; natural antimicrobials; novel technologies in food processing
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Special Issue Information

Dear Colleagues,

In the context of the recent upward trend of foodborne illness incidences caused by the consumption of food contaminated with bacteria and the increasing resistance of foodborne pathogens to antimicrobials, this issue looks at the potential role of antimicrobial materials in food preparation and processing. Among these, the use of polymers, biopolymers, edible films, and coatings containing active ingredients in food packaging systems is increasingly attracting the attention for its wide variety of applications. In general, packaging converts food products into a more convenient form and simultaneously protects them against microorganisms, and biological and chemical changes, assuring a longer shelf-life for packaged foods. As a result, packaging has become an indispensable element of the food manufacturing process. Among the various packaging technologies developed by the food industry, antimicrobial packaging is gaining a lot of attention during the last years in the preservation of a variety of products such as fruits, vegetables, fish, meat, and dairies. Moreover, antimicrobial active packaging aims to extend the shelf-life and enhance safety by retarding or even inhibiting the growth of spoilage or pathogenic microorganisms, and also maintaining or improving the properties of the packaged food. The mechanism of this type of packaging is based on the incorporation of antimicrobial compounds into the packaging material to absorb substances from the food or its environment, or to release agents from the packaging to the food.

 We invite researchers to contribute original research and review articles that will stimulate the continuing efforts to produce antimicrobial materials in food packaging and preservation. We are particularly interested in articles describing new methodologies to be used in antimicrobial packaging; Antimicrobial ‘interactive’ and ‘active’ packaging; new edible films and coatings containing antimicrobial substances; development of new packaging processes and strategies to eliminate microbes and improve food packaging and shelf-life. Potential topics include, but are not limited to the following:

1) Development of new methodologies in antimicrobial food packaging, research, application, and commercialization;

2) Recent advances in antimicrobial materials used in food preparations;

3) Antimicrobial active packaging;

4) Development of antimicrobial edible films and coatings (containing active ingredients) for fruits, vegetables, meat, and dairy products;

5) Natural antimicrobial substances in food packaging systems;

6) Anti-biofilm materials in food processing environments.

Dr. Nikos Chorianopoulos
Dr. Anthoula A Argyri
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. Materials 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 2000 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

  • Antimicrobial food packaging
  • Edible films and coatings
  • Active packaging
  • Natural antimicrobials

Published Papers (1 paper)

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Research

Open AccessArticle
Antimicrobial Activity of Oregano Essential Oil Incorporated in Sodium Alginate Edible Films: Control of Listeria monocytogenes and Spoilage in Ham Slices Treated with High Pressure Processing
Materials 2019, 12(22), 3726; https://doi.org/10.3390/ma12223726 - 12 Nov 2019
Cited by 1
Abstract
The aim of the study was to evaluate the efficacy of oregano essential oil (OEO) incorporated in Na-alginate edible films when applied to sliced ham inoculated with a cocktail of Listeria monocytogenes strains, with or without pretreatment by high pressure processing (HPP). Microbiological, [...] Read more.
The aim of the study was to evaluate the efficacy of oregano essential oil (OEO) incorporated in Na-alginate edible films when applied to sliced ham inoculated with a cocktail of Listeria monocytogenes strains, with or without pretreatment by high pressure processing (HPP). Microbiological, physicochemical and sensory analyses (in Listeria-free slices) were performed, while, the presence/absence and the relative abundance of each Listeria strain, was monitored by pulsed field gel electrophoresis (PFGE). The OEO incorporation in the films, caused approximately 1.5 log reduction in Listeria population at 8 and 12 °C at the end of the storage period, and almost 2.5 log reduction at 4 °C. The HPP treatment caused 1 log reduction to the initial Listeria population, while levels kept on decreasing throughout the storage for all the tested temperatures. The pH of the samples was higher in the cases where HPP was involved, and the samples were evaluated as less spoiled. Furthermore, the presence of OEO in the films resulted in color differences compared to the control samples, whilst the aroma of these samples was improved. In conclusion, the combined application of HPP and OEO edible films on the slices, led to a significant reduction or absence of the pathogen. Full article
(This article belongs to the Special Issue Antimicrobial Materials: Application in Food Processing and Storage)
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