Antimicrobial Materials: Application in Food Processing and Storage

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

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