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Using Natural Products as Edible Films and Coatings for Food Applications

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (10 July 2022) | Viewed by 11043

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Special Issue Editor

Prof. Dr. Leticia M. Estevinho

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Guest Editor

Department of Biology and Biotechnology, School of Agriculture of the Polytechnic Institute of Bragança (ESA-IPB), Campus de Santa Apolónia, 5301-854 Bragança, Portugal
Interests: microbiology; food microbiology; food safety; healing; phenolic compounds; therapeutic properties; anti-inflammatory
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Special Issue Information

Dear Colleagues,

In addition to aiming to expand the shelf-life of perishable food products, either fresh or processed, preservation technologies currently face several important challenges, including the maintenance (or even improvement) of their characteristics in a healthy and sustainable way and the development of environmentally friendly products.

An edible film or coating is any material with a thickness of less than 0.3 mm, which contains a combination of biopolymers and additives. While the edible coating is formed directly on the food product, the edible film is made in advance, prior to adhesion. These rigid matrices are very important to ensure the quality and safety of food products through the production–distribution–consumption chain. Apart from exploring the interesting mechanical properties of the different materials and the particularities of different systems, researchers have gradually moved toward the idea of developing “active”, “intelligent”, or “functional” biopackages. For example, much emphasis has been put on the use of bioactive compounds—such as phenolic compounds with potent antioxidant activity and natural oils with known antimicrobial activity—in edible films and coats. More recently, the use of rigid matrices as probiotic carriers has also attracted researchers’ attention.

Therefore, the aim of this Special Issue on “Using Natural Products as Edible Films and Coatings for Food Applications” is to present the latest developments in this ever-changing field. The topics of interest include but are not limited to:

Nanoparticles for food preservation;
Bioactive compounds and probiotics for food preservation;
Materials used in edible films and coatings;
Chemical and physical properties of films and coatings;
Bioactive properties of edible films and coatings;
Biopolymers for food packaging;
New preservation techniques.

Prof. Dr. Leticia M. Estevinho
Guest Editor

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. Molecules 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 2700 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

edible films and coatings
nanoparticles
encapsulation
food-preserving technologies

Published Papers (3 papers)

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Research

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14 pages, 1598 KiB

Open AccessFeature PaperArticle

High-Pressure-Based Strategies for the Inactivation of Bacillus subtilis Endospores in Honey

by Hana Scepankova, Carlos A. Pinto, Letícia M. Estevinho and Jorge A. Saraiva

Molecules 2022, 27(18), 5918; https://doi.org/10.3390/molecules27185918 - 12 Sep 2022

Cited by 1 | Viewed by 1445

Abstract

Honey is a value-added product rich in several types of phenolic compounds, enzymes, and sugars recently explored in biomedical and food applications. Nevertheless, even though it has a low water activity (a_W ≈ 0.65) that hinders the development of pathogenic and spoilage microorganisms, it is still prone to contamination by pathogenic microorganisms (vegetative and spores) and may constitute harm to special groups, particularly by immunosuppressed people and pregnant women. Thus, an efficient processing methodology needs to be followed to ensure microbial safety while avoiding 5-hydroxymethylfurfural (HMF) formation and browning reactions, with a consequent loss of biological value. In this paper, both thermal (pressure-assisted thermal processing, PATP) and nonthermal high-pressure processing (HPP), and another pressure-based methodology (hyperbaric storage, HS) were used to ascertain their potential to inactivate Bacillus subtilis endospores in honey and to study the influence of a_W on the inactivation on this endospore. The results showed that PATP at 600 MPa/15 min/75 °C of diluted honey (52.9 °Brix) with increased a_W (0.85 compared to ≈0.55, the usual honey a_W) allowed for inactivating of at least 4.0 log units of B. subtilis spores (to below detection limits), while HS and HPP caused neither the germination nor inactivated spores (i.e., there was neither a loss of endospore resistance after heat shock nor endospore inactivation as a consequence of the storage methodology). PATP of undiluted honey even at harsh processing conditions (600 MPa/15 min/85 °C) did not impact the spore load. The results for diluted honey open the possibility of its decontamination by spores’ inactivation for medical and pharmaceutical applications. Full article

(This article belongs to the Special Issue Using Natural Products as Edible Films and Coatings for Food Applications)

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18 pages, 3550 KiB

Open AccessArticle

Valorization of Amaranth (Amaranthus cruentus) Grain Extracts for the Development of Alginate-Based Active Films

by Laylla Marques Coelho, Carla Faria, Daniel Madalena, Zlatina Genisheva, Joana T. Martins, António A. Vicente and Ana C. Pinheiro

Molecules 2022, 27(18), 5798; https://doi.org/10.3390/molecules27185798 - 07 Sep 2022

Cited by 4 | Viewed by 1355

Abstract

This research work investigates the development of alginate-based films incorporating phenolic compounds extracted from Amaranthus cruentus grain using different solvents. Alginate, glycerol, and amaranth grain phenolic compounds at various concentrations were used to produce the films. An experimental Central Composite Rotatable Design (CCRD) was used to evaluate the effect of these variables on different film’s properties, i.e., water vapor permeability, hydrophobicity, moisture content, solubility, thermal, mechanical, and optical properties. This study demonstrated that high phenolic compound content and antioxidant capacity were obtained from amaranth grain using ethanol as the extraction solvent. Alginate films incorporating amaranth phenolic compounds were successfully manufactured, and this study can be used to tailor the formulation of alginate films containing amaranth phenolic compounds, depending on their final food application. For example, less flexible but more resistant and water-soluble films can be produced by increasing the alginate concentration, which was confirmed by a Principal Component Analysis (PCA) and Partial Least Squares (PLS) analysis. This study showed that active alginate films with amaranth phenolic compounds can be tailored to be used as food packaging material with potential antioxidant activity. Full article

(This article belongs to the Special Issue Using Natural Products as Edible Films and Coatings for Food Applications)

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Review

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35 pages, 3344 KiB

Open AccessReview

The Emergence of Edible and Food-Application Coatings for Food Packaging: A Review

by Luk Jun Lam Iversen, Kobun Rovina, Joseph Merillyn Vonnie, Patricia Matanjun, Kana Husna Erna, Nasir Md Nur ‘Aqilah, Wen Xia Ling Felicia and Andree Alexander Funk

Molecules 2022, 27(17), 5604; https://doi.org/10.3390/molecules27175604 - 31 Aug 2022

Cited by 29 | Viewed by 7705

Abstract

Food packaging was not as important in the past as it is now, because the world has more people but fewer food resources. Food packaging will become more prevalent and go from being a nice-to-have to an essential feature of modern life. Food packaging has grown to be an important industry sector in today’s world of more people and more food. Food packaging innovation faces significant challenges in extending perishable food products’ shelf life and contributing to meeting daily nutrient requirements as people nowadays are searching for foods that offer additional health advantages. Modern food preservation techniques have two objectives: process viability and safe, environmentally friendly end products. Long-term storage techniques can include the use of edible coatings and films. This article gives a succinct overview of the supplies and procedures used to coat food products with conventional packaging films and coatings. The key findings summarizing the biodegradable packaging materials are emphasized for their ability to prolong the freshness and flavor of a wide range of food items; films and edible coatings are highlighted as viable alternatives to traditional packaging methods. We discuss the safety concerns and opportunities presented by applying edible films and coatings, allowing it to be used as quality indicators for time-sensitive foods. Full article

(This article belongs to the Special Issue Using Natural Products as Edible Films and Coatings for Food Applications)

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