Stabilization of Active Principles in Food Packaging Materials: Volume II

Dear Colleagues,

Packaging, as an interface between food and the environment, plays a very important role in food safety. Initially, the main role of packaging was to protect food from contamination by physical contact during storage and transportation; today, packaging aims to decrease the risks of foodborne illnesses by combating pathogens, to reduce food spoilage without using chemical preservatives on food, and to maintain food for longer periods or even improve the nutritional and sensorial properties of food. This can be achieved by adding functionalities to food packaging materials by combining materials that offer the required properties for physical support/barrier and active principles (antioxidants, antimicrobials, scavengers, etc.) able to influence the biological processes that occur in food, aiming to retard food spoilage or improve sensorial properties. Most active compounds are physically (e.g., volatile) or chemically (e.g., prone to oxidation) unstable, and, therefore, stabilization is necessary.

This Special Issue of Molecules is dedicated to original research and review articles that cover the latest findings in the following areas: (i) new active principles developed for preserving or enhancing food quality without altering its sensorial properties; (ii) procedures to introduce and stabilize active principles into food-packaging materials (such as bulk incorporation, immobilization, encapsulation, etc.); (iii) evaluation of the physical, chemical, and functional properties of new active materials for food packaging; and (iv) tests on real food to determine the effect of active packaging materials on food quality and shelf-life. Studies on the migration of active principles, food safety, and future perspectives are also welcome.

Dr. Mihai Brebu
Dr. Elena Stoleru
Guest Editors

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