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Biopolymeric Hydrolysates and Functional Polymers: Innovations in Food Applications and...
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Biopolymeric Hydrolysates and Functional Polymers: Innovations in Food Applications and Shelf-Life Enhancement

A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Smart and Functional Polymers".

Deadline for manuscript submissions: 31 October 2025 | Viewed by 998

Special Issue Editor

Prof. Dr. Octavio Dublán-García

E-Mail Website
Guest Editor
Faculty of Chemistry, Autonomous University of the State of Mexico, Toluca, Mexico
Interests: thermoplastic starch; natural polymers; active food packaging; starch films; structural properties; food

Special Issue Information

Dear Colleagues,

Biopolymeric hydrolysates and functional polymers are emerging as key solutions in the food industry due to their ability to improve the nutritional profile, functionality, and shelf-life of food products. This Special Issue seeks to highlight innovative research on the extraction, characterization, and application of these biopolymers from various natural sources, with a focus on their potential to enhance food quality and sustainability.

Topics of interest include, but are not limited to, the following:

Development and functional applications of biopolymeric hydrolysates in food systems.

Novel strategies for extending shelf-life and improving food preservation.

Exploration of antioxidant, antimicrobial, and bioactive properties of biopolymeric materials.

Advances in sustainable production methods for biopolymers from renewable natural resources.

Cutting-edge processing technologies, such as enzymatic hydrolysis, encapsulation, and nanotechnology, for functional polymer innovation.

This Special Issue aims to provide a platform for showcasing multidisciplinary approaches that integrate sustainable production, advanced processing, and functional applications of biopolymers in food science. Submissions of original research and review articles are encouraged.

Prof. Dr. Octavio Dublán-García
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. Polymers 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

  • biopolymeric hydrolysates
  • functional polymers
  • active food packaging
  • shelf-life
  • antioxidant
  • antimicrobial
  • bioactive properties
  • biopolymers
  • renewable natural resources

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Published Papers (2 papers)

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Research

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19 pages, 1623 KiB  
Article
Biopolymeric Hydrolysates from Dosidicus gigas: Functional Applications and Shelf-Life Extension in Squid Sausages
by Francisco Antonio López-Medina, Octavio Dublán-García, Ana Gabriela Morachis-Valdez, Karinne Saucedo-Vence, Guadalupe López-García, Daniel Díaz-Bandera and Rosa María Gómez-Espinoza
Polymers 2025, 17(7), 839; https://doi.org/10.3390/polym17070839 - 21 Mar 2025
Viewed by 354
Abstract
Bioactive protein hydrolysates from Dosidicus gigas, obtained via Bacillus subtilis fermentation (20 °C, 4–8 h), were assessed for functional properties and their impact on jumbo squid sausage preservation. The hydrolysates exhibited strong antioxidant activity (742.17 μmol TE/g) and inhibited key metabolic enzymes: α-glucosidase [...] Read more.
Bioactive protein hydrolysates from Dosidicus gigas, obtained via Bacillus subtilis fermentation (20 °C, 4–8 h), were assessed for functional properties and their impact on jumbo squid sausage preservation. The hydrolysates exhibited strong antioxidant activity (742.17 μmol TE/g) and inhibited key metabolic enzymes: α-glucosidase (93.29%), α-amylase (20.87%), lipase (35.44%), and ACE-I (88.96%), indicating potential benefits for managing diabetes, obesity, and hypertension. Sausages enriched with 0.1% hydrolysates, stored at 4 °C, had a 95.5% longer shelf life (43 vs. 22 days), reduced microbial spoilage (TVC: 3.68 vs. 5.42 Log CFU/g), and 35.6% lower total volatile bases. Water-holding capacity improved (88.21% vs. 87.15%), and oxidative browning was delayed, preserving color stability. These results highlight D. gigas hydrolysates as multifunctional bioactive compounds with potential as natural stabilizers in clean-label formulations. Their capacity to enhance food stability and replace synthetic preservatives offers a sustainable, innovative strategy for the functional food industry. Full article
(This article belongs to the Special Issue Biopolymeric Hydrolysates and Functional Polymers: Innovations in Food Applications and Shelf-Life Enhancement)
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Review

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25 pages, 2008 KiB  
Review
Recent Advances in the Applications and Studies of Polysaccharide-, Protein-, and Lipid-Based Delivery Systems in Enhancing the Bioavailability of Capsaicin—A Review
by Xiang Qiu, Jing Xie and Jun Mei
Polymers 2025, 17(9), 1196; https://doi.org/10.3390/polym17091196 - 27 Apr 2025
Viewed by 446
Abstract
The primary active ingredient in capsicum is capsaicin. However, capsaicin bioavailability is low due to its restricted water solubility, and its potent spicy flavor will further restrict its use in food. This paper provides a complete overview of capsaicin. The biological activity of [...] Read more.
The primary active ingredient in capsicum is capsaicin. However, capsaicin bioavailability is low due to its restricted water solubility, and its potent spicy flavor will further restrict its use in food. This paper provides a complete overview of capsaicin. The biological activity of capsaicin and its impacts on metabolism in vivo are described. To increase capsaicin stability and bioavailability, several capsaicin-based delivery systems, including liposomes, double emulsions, nanoparticle mesosystems, and multiple systems made of distinct hydrocolloids, are covered in this review. Finally, potential uses for food preservation are introduced in line with this. Numerous delivery systems introduced in this review have effectively solved the problems of poor water solubility and poor bioavailability of capsaicin. Although capsaicin has potential uses in food preservation, there is little research on its application in functional food development. More innovative capsaicin-based delivery methods should be established, and more capsaicin-based applications should be developed in the future. Full article
(This article belongs to the Special Issue Biopolymeric Hydrolysates and Functional Polymers: Innovations in Food Applications and Shelf-Life Enhancement)
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