Active Food Packaging Materials: From Physical–Chemical Interactions to Preservation
This special issue belongs to the section "Materials Chemistry".
Special Issue Information
Dear Colleagues,
The transition from passive containment to active functional systems represents a advancement in food packaging technology. This Special Issue “Active Food Packaging Materials: From Physical–Chemical Interactions to Preservation” aims to gather original research and review papers that explore the connection between material design and food preservation. We welcome studies on sustainable matrices—including bio-based polymers and nanocomposites functionalized with bioactive agents such as essential oils and nanoparticles. A critical focus is placed on understanding the physical–chemical interactions within these systems, such as polymer-active agent compatibility and encapsulation mechanisms, and their direct influence on mechanical strength and barrier performance. Furthermore, we encourage contributions demonstrating preservation efficiency, covering release kinetics, in vitro antimicrobial activity, and in situ shelf-life extension. This collection seeks to highlight the mechanistic link between material innovation and consumer safety.
Dr. Marcia Regina de Moura Aouada
Guest Editor
Dr. Ana María Chaux-Gutiérrez
Guest Editor Assistant
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Keywords
- bioactive compounds
- shelf-life
- essential oil
- biopolymer
- nanoemulsion
- hydrogels
- controlled release
- antioxidant activity
- antimicrobial activity
- nanoparticles
- nanocomposites
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Published Papers
Molecules - ISSN 1420-3049