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Polymers and Their Interactions with Biotics in Food Science and Nutrition

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

Deadline for manuscript submissions: 30 November 2025 | Viewed by 5289

Special Issue Editors

Prof. Dr. Pedro Aguilar-Zarate

E-Mail Website
Guest Editor
Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos-LaNAEPBi, Unidad de Servicio Tecnológico Nacional de México/Instituto Tecnológico de Ciudad Valles, Ciudad Valles, San Luis Potosí, México
Interests: food science and technology; biotechnology; enzymes
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Nuria Elizabeth Rocha-Guzmán

E-Mail Website
Guest Editor
Laboratorio Nacional CONAHCYT de Apoyo a la Evaluación de Productos Bióticos-LaNAEPBi, Unidad de Servicio Tecnológico Nacional de México, Instituto Tecnológico de Durango, Durango, México
Interests: phenolic acids; flavonoids; antioxidants; anti-inflammatory potential; extraction
Dr. Ricardo Gómez-García

E-Mail Website
Guest Editor
Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, CBQF, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Interests: agro-food waste upcycling; biorefinery approach; fungal enzyme production; green precipitation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Polymers are increasingly becoming essential in the food science and nutrition sectors, with significant applications ranging from food preservation and packaging to the development of functional foods and nutraceuticals. Understanding how polymers interact with biological systems, such as microorganisms, human cells, and food matrices, is key to advancing innovative solutions in these fields.

This Special Issue aims to bring together cutting-edge research that delves into the interaction of polymers—both synthetic and natural—with biotic systems, focusing on their applications in food science, nutrition, and beyond. We welcome submissions that explore these interactions in the context of food safety, quality, functionality, and health benefits.

Topics of interest include, but are not limited to:

  • Polymers in Functional Foods and Nutraceuticals:
    • Role of edible polymers in enhancing the bioavailability of bioactive compounds.
    • Polymer-based carriers for functional ingredients in food systems.
    • Encapsulation techniques using polymers for the protection and controlled release of nutraceuticals and probiotics.
  • Polymeric Encapsulation Systems:
    • Encapsulation of flavors, vitamins, and bioactive ingredients in food products.
    • Application of biopolymer-based nanocarriers for enhanced nutrient delivery.
    • Stability and release mechanisms of encapsulated compounds in the gastrointestinal tract.
  • Polymers in Food Packaging and Preservation:
    • Development of biodegradable and bio-based polymers for sustainable food packaging.
    • Antimicrobial and active packaging polymers and their impact on food safety and shelf life.
    • Barrier properties and interactions of polymeric films with food components.
  • Polymers and Food Waste Valorization:
    • Use of food and agricultural by-products for the development of biopolymers.
    • The role of polymers in food waste utilization and other sustainable applications.
  • Polymers in Nutrient Delivery and Digestion:
    • Impact of polymeric encapsulants on the digestion and absorption of nutrients.
    • Interactions of food-grade polymers with gut microbiota and their influence on human health.
  • Biocompatibility and Safety of Polymers in Food Applications:
    • Toxicity and safety assessments of polymer-based materials in food products.
    • Biocompatibility of polymeric materials in functional foods and nutraceuticals.

This Special Issue aims to provide a comprehensive overview of the latest developments in the polymer-biotic interactions in food science, nutrition, and health, encouraging interdisciplinary collaboration among food scientists, polymer researchers, nutritionists, and biotechnologists.

Prof. Dr. Pedro Aguilar-Zarate
Prof. Dr. Nuria Elizabeth Rocha-Guzmán
Dr. Ricardo Gómez-García
Guest Editors

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

  • bioactive compound delivery
  • sustainable food packaging
  • polymers-microbiota interactions
  • controlled release systems
  • encapsulation technologies

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

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Research

20 pages, 12281 KiB  
Article
Investigation of Surface Properties and Antibacterial Activity of 3D-Printed Polyamide 12-Based Samples Coated by a Plasma SiOxCyHz Amorphous Thin Film Approved for Food Contact
by Mario Nicotra, Raphael Palucci Rosa, Valentina Trovato, Giuseppe Rosace, Roberto Canton, Anna Rita Loschi, Stefano Rea, Mahmoud Alagawany, Carla Sabia and Alessandro Di Cerbo
Polymers 2025, 17(12), 1678; https://doi.org/10.3390/polym17121678 - 17 Jun 2025
Viewed by 442
Abstract
Microbial contamination and biofilm formation on food contact materials (FCMs) represent critical challenges within the food supply chain, compromising food safety and quality while increasing the risk of foodborne illnesses. Traditional materials often lack sufficient microbial resistance to contamination, creating a high demand [...] Read more.
Microbial contamination and biofilm formation on food contact materials (FCMs) represent critical challenges within the food supply chain, compromising food safety and quality while increasing the risk of foodborne illnesses. Traditional materials often lack sufficient microbial resistance to contamination, creating a high demand for innovative antimicrobial surfaces. This study assessed the effectiveness of a nanosized deposited SiOxCyHz coating approved for food contact on 3D-printed polyamide 12 (PA12) disk substrates, aiming at providing antimicrobial and anti-biofilm functionality to mechanical components and packaging material in the food supply chain. The coating was applied using plasma-enhanced chemical vapor deposition (PECVD) and characterized through Fourier-transform infrared spectroscopy (FTIR), Raman spectroscopy, thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and contact angle measurements. Coated PA12 samples exhibited significantly enhanced hydrophobicity, with an average water contact angle of 112.9°, thus improving antibacterial performance by markedly reducing bacterial adhesion. Microbiological assays revealed a significant (p < 0.001) bactericidal activity (up to 4 logarithms after 4 h, ≥99.99%) against Gram-positive and Gram-negative bacteria, including notable foodborne pathogens such as L. monocytogenes, S. aureus, E. coli, and S. typhimurium. SiOxCyHz-coated PA12 surfaces exhibited strong antibacterial activity, representing a promising approach for coating additive-manufactured components and equipment for packaging production in the food and pharmaceutical supply chain able to enhance safety, extend product shelf life, and reduce reliance on chemical sanitizers. Full article
(This article belongs to the Special Issue Polymers and Their Interactions with Biotics in Food Science and Nutrition)
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19 pages, 3455 KiB  
Article
Enhanced Oil Binding Potential of Procambarus clarkii Chitosan (PCC): A Study with Extra Virgin Olive Oil and Sunflower Oil Under Simulated Gastric Conditions
by Claudio Casella, Umberto Cornelli, Santiago Ballaz, Giuseppe Zanoni and Luis Ramos-Guerrero
Polymers 2025, 17(11), 1445; https://doi.org/10.3390/polym17111445 - 23 May 2025
Cited by 1 | Viewed by 2367
Abstract
Chitosan is recognized by its capacity to bind lipids based on the viscosity and degree of deacetylation. We analyzed the in vitro binding of Procambarus clarkii chitosan (PCC) with extra virgin olive oil and sunflower oil at temperatures and pH levels that approximate [...] Read more.
Chitosan is recognized by its capacity to bind lipids based on the viscosity and degree of deacetylation. We analyzed the in vitro binding of Procambarus clarkii chitosan (PCC) with extra virgin olive oil and sunflower oil at temperatures and pH levels that approximate gastric-like conditions. In the tube test, 4 mg of PCC and 0.3 g of either EVO or of SO oils were mixed by stirring in test tubes with 4 mL of water acidified with HCl to a pH of 3. The PCC binding capability was determined by measuring the differences between the suspension without PCC and the suspension with PCC added. A scanning electron microscope (SEM) was utilized to further observe the uniformity and morphology of the emulsified PCC/oil hydrogels. In the test tube, PCC was shown to have a 1:11 (w/w) binding capacity for EVO and 1:15 (w/w) for SO. The SEM-based examination demonstrated a smooth surface with fine porosity of the microstructure of either PCC/oil hydrogel, proving successful emulsification. Under conditions similar to those in the stomach after a meal, including acidity, mixed composition, and temperature, PCC efficiently binds and emulsifies EVO and SO. Full article
(This article belongs to the Special Issue Polymers and Their Interactions with Biotics in Food Science and Nutrition)
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17 pages, 1434 KiB  
Article
Biopolymer-Based Microencapsulation of Procyanidins from Litchi Peel and Coffee Pulp: Characterization, Bioactivity Preservation, and Stability During Simulated Gastrointestinal Digestion
by María de los Ángeles Vázquez-Nuñez, Nuria E. Rocha-Guzmán, Pedro Aguilar-Zárate, Romeo Rojas, Guillermo Cristian G. Martínez-Ávila, Abigail Reyes and Mariela R. Michel
Polymers 2025, 17(5), 687; https://doi.org/10.3390/polym17050687 - 4 Mar 2025
Viewed by 1958
Abstract
The need for encapsulation processes in compounds such as procyanidins (PCs) is related to their functional stability, which may limit their application in functional foods. The aim of this study was to evaluate the in vitro digestion of microencapsulated PCs from litchi peel [...] Read more.
The need for encapsulation processes in compounds such as procyanidins (PCs) is related to their functional stability, which may limit their application in functional foods. The aim of this study was to evaluate the in vitro digestion of microencapsulated PCs from litchi peel and coffee pulp to determine concentration changes and antioxidant activity. The PCs were extracted, purified, encapsulated, and subjected to in vitro digestion and absorption. Phenolic acids, flavonoids, and PCs were characterized by UPLC-PDA-ESI-QqQ, identifying 27 compounds, including PCs with mean degrees of polymerization (mDP) of 1.2 and 1.7 for lychee and coffee. It was shown that the concentrations of encapsulated PCs were adequately retained during digestion (94.81 ± 4.83 and 90.74 ± 1.77%, lychee and coffee, respectively), with variation in their antioxidant capacity (68.33 ± 2.89 and 77.07 ± 4.59%); however, they showed better results than in their free form. Additionally, litchi PCs showed a higher absorption rate (100%) than coffee PCs (60%). These results allowed us to determine that encapsulation preserves the properties of the PCs and provides better conservation percentages than other studies, which could be a valuable addition to the functional ingredients market, offering greater value to these by-products. Full article
(This article belongs to the Special Issue Polymers and Their Interactions with Biotics in Food Science and Nutrition)
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