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Polymers
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Polymeric Materials in Food Science
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Polymeric Materials in Food Science

A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Polymer Applications".

Deadline for manuscript submissions: 30 September 2025 | Viewed by 3560

Special Issue Editor

Dr. Barbara Tomadoni

E-Mail Website
Guest Editor
Department of Chemical Engineering, Technology and Design of Multicomponent Products, Universidad de Sevilla, Escuela Politécnica Superior, C/ Virgen de África, 7, 41011 Seville, Spain
Interests: slow-release bioactives; biopolymers; edible films and coatings; superabsorbent materials

Special Issue Information

Dear Colleagues,

Polymer materials are widely used in a variety of fields given their properties and functionality. This Special Issue will mostly focus on those polymer-based materials used for agri-food applications. Other potential topics include, but are not limited to, the following: the new development of packaging materials, e.g. active packaging, nanocomposites, and biodegradable alternatives to petroleum-based materials; novel edible films and coatings; the slow or controlled release of bioactive compounds from polymer matrices; bio-based alternatives to plastics in agriculture, e.g., planting pots, mulching, and seed trays; superabsorbent polymers used for food packaging, and soil conditioners; and emerging polymer processing, such as 3D printing and electrohydrodynamic techniques for different agri-food applications.

Dr. Barbara Tomadoni
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

  • polymers
  • agriculture
  • food packaging
  • slow release
  • 3D printing
  • edible coatings
  • nanocomposites

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Published Papers (2 papers)

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Research

19 pages, 1936 KiB  
Article
Enhancing the Sensory Quality, Stability, and Shelf Life of Baobab Fruit Pulp Drinks: The Role of Hydrocolloids
by Abdullahi Idris Muhammad, Abdulrashid Rilwan, Zahrau Bamalli Nouruddeen, Ovinuchi Ejiohuo and Nasser Al-Habsi
Polymers 2025, 17(10), 1396; https://doi.org/10.3390/polym17101396 - 19 May 2025
Viewed by 757
Abstract
Baobab (Adansonia digitata L.) fruit pulp (BFP) is particularly noted for its high concentrations of bioactive compounds, including polyphenols, vitamins (notably vitamin C), and dietary fiber, surpassing common fruits such as oranges in ascorbic acid content. Despite its long-standing use in local [...] Read more.
Baobab (Adansonia digitata L.) fruit pulp (BFP) is particularly noted for its high concentrations of bioactive compounds, including polyphenols, vitamins (notably vitamin C), and dietary fiber, surpassing common fruits such as oranges in ascorbic acid content. Despite its long-standing use in local communities as a functional food ingredient, BFP drinks face significant challenges related to their sensory parameters and shelf life, particularly due to rapid microbial growth under tropical conditions. This study investigated the effects of two hydrocolloids, xanthan gum (XG) and carboxymethyl cellulose (CMC), on the viscosity, shelf-life stability, and consumer acceptance of BFP drinks. Seven samples were formulated with these hydrocolloids at different concentrations, namely, BXG1 (95% BFP:5% XG), BXG2 (90% BFP:10% XG), BXG3 (85% BFP:15% XG), BCMC1 (95% BFP:5% CMC), BCMC2 (90% BFP:10% CMC), and BCMC3 (85% BFP:15% CMC), alongside a control sample (100% BFP) and a commercially synthetic drink (CSD) for comparison. The results indicate that BFP drink sample (BXG1) stored under refrigeration (4 °C) for up to 14 days retains acceptable sensory qualities with minimal microbial growth (9 CFU/mL). However, storing at room temperature (ca. 25 ± 2 °C) led to rapid microbial proliferation (oral observation) within four days. These findings also confirm that BFP drinks can provide significant nutritional value, offering 330.64 kcal/100 g of metabolizable energy. This study suggests that, while BFP drinks offer several healthy benefits, enhancing their stability using hydrocolloids and appropriate storage conditions is essential. Future studies should focus on the incorporation of natural preservatives to enhance their stability while preserving their nutritional integrity. Full article
(This article belongs to the Special Issue Polymeric Materials in Food Science)
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16 pages, 8048 KiB  
Article
Intelligent Biopolymer-Based Films: Promising New Solutions for Food Packaging Applications
by Diana Ionela Dăescu, Diana Maria Dreavă, Anamaria Todea, Francisc Peter and Iulia Păușescu
Polymers 2024, 16(16), 2256; https://doi.org/10.3390/polym16162256 - 8 Aug 2024
Cited by 3 | Viewed by 2133
Abstract
The development of biopolymer-based films represents a promising direction in the packaging industry that responds to stringent needs for sustainability, reducing the ecological impact. Traditional fossil-derived polymers present major concerns because of their long decomposition time and their significant contribution to the pollution [...] Read more.
The development of biopolymer-based films represents a promising direction in the packaging industry that responds to stringent needs for sustainability, reducing the ecological impact. Traditional fossil-derived polymers present major concerns because of their long decomposition time and their significant contribution to the pollution of the environment. On the contrary, biopolymers such as chitosan, PVA, and PLA offer viable alternatives. This study aimed to obtain an innovative pH indicator for smart packaging using a synthetic non-toxic anthocyanin analogue dye incorporated in bio-based films to indicate meat freshness and quality. The pH-responsive color-changing properties of the dye make it suitable for developing intelligent films to monitor food freshness. The obtained polymeric films were characterized by FT-IR and UV–VIS spectroscopy, and their thermal properties were assessed using thermogravimetric methods. Moisture content, swelling capacity, and water solubility of the polymeric films were also evaluated. The sensitivity of the biopolymer–flavylium composite films to pH variations was studied in the pH range of 2 to 12 and noticeable color variations were observed, allowing the monitoring of the meat’s quality damage through pH changes. The pH-responsive films were applied directly on the surface or in the proximity of pork and chicken meat samples, to evaluate their colorimetric response to fresh and spoilt meat. This study can be the starting point for creating more durable packaging solutions leading to a circular economy. Full article
(This article belongs to the Special Issue Polymeric Materials in Food Science)
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