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Functional Polymers for Food Industry
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Functional Polymers for Food Industry

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

Deadline for manuscript submissions: 31 August 2026 | Viewed by 4075

Special Issue Editors

Prof. Dr. Georgina Calderón-Domínguez

E-Mail Website
Guest Editor
Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico
Interests: biopolymers for film synthesis; electrospinning; electrospraying; in vitro digestion; biolpolymeric wall materials
Special Issues, Collections and Topics in MDPI journals
Dr. Minerva Rentería-Ortega

E-Mail Website
Guest Editor Assistant
Tecnológico Nacional de México/Tecnológico de Estudios Superiores de San Felipe del Progreso, San Felipe del Progreso 50640, Mexico
Interests: polymers; food packaging; edible coatings

Special Issue Information

Dear Colleagues,

The food industry is undergoing a transformative shift towards enhanced safety, sustainability, and functionality, with functional polymers playing a crucial role in this evolution. This Special Issue highlights the innovative applications of functional polymers in food packaging, preservation, and processing. These polymers not only improve the shelf life and safety of food products but also contribute to reducing waste and enhancing nutritional value. Recent advancements in polymer science have led to the development of smart packaging materials, biodegradable films, and bioactive coatings that can respond to environmental changes and actively extend food freshness. This Issue invites original research, reviews, and case studies that explore the synthesis, characterization, and application of functional polymers in the food sector. By fostering interdisciplinary collaboration, we aim to advance the understanding and utilization of these materials, ultimately contributing to a more sustainable and efficient food industry.

Prof. Dr. Georgina Calderón-Domínguez
Guest Editor

Dr. Minerva Rentería-Ortega
Guest Editor Assistant

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 250 words) can be sent to the Editorial Office for assessment.

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

  • functional polymers
  • food packaging
  • food preservation
  • biodegradable materials
  • smart packaging
  • bioactive coatings
  • shelf life extension
  • food safety
  • polymer science
  • sustainable food systems

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Published Papers (3 papers)

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Research

20 pages, 4406 KB  
Article
Characterization and Valorization of Agave Bagasse for the In Vitro Growth of Pleurotus agaves
by Alejandra Valdez-Betanzos, Rosalva Mora-Escobedo, Gerardo Mata-Montes de Oca, Humberto Hernández-Sánchez and José Antonio Guerrero-Analco
Polymers 2026, 18(7), 834; https://doi.org/10.3390/polym18070834 - 29 Mar 2026
Viewed by 630
Abstract
Sustainable revalorization of agave bagasse, a lignocellulosic residue from mezcal production, is essential for environmental management. This study evaluated its potential as a substrate for the in vitro cultivation of the wild edible mushroom Pleurotus agaves. Characterization revealed a robust lignocellulosic matrix [...] Read more.
Sustainable revalorization of agave bagasse, a lignocellulosic residue from mezcal production, is essential for environmental management. This study evaluated its potential as a substrate for the in vitro cultivation of the wild edible mushroom Pleurotus agaves. Characterization revealed a robust lignocellulosic matrix (70.9–75.87% NDF, 42.05–51.18% ADF and 10% lignin) and significant antioxidant potential, particularly in A. marmorata, which also exhibited higher total reducing sugars (11.94 mg/mL). This provides an energetic advantage for initial mycelial growth. Substrate microstructure was analyzed via microscopy (CLSM/SEM) before and after thermal pretreatment (55 °C). The IE-2038 strain was tested in five formulations: straw (P-55), bagasse (B-55), and straw–bagasse mixtures at 50–50%, 25–75%, and 75–25%. Mycelial growth rates indicated that PB-55 and pB-55 exhibited the fastest fungal colonization (8.2 mm/day and 8.3 mm/day). Microstructural analysis revealed significant damage to the polymeric organization of the bagasse, caused by mezcal production techniques and thermal treatment. This damage made lignin and cellulose more accessible for P. agaves. This synergy is supported by the adaptation of P. agaves to agave stalks. These findings confirm the capacity of bagasse as a sustainably bioprocessed substrate for edible mushroom cultivation, providing an effective alternative for the revalorization of agro-industrial residues that contribute to the circular economy. Full article
(This article belongs to the Special Issue Functional Polymers for Food Industry)
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14 pages, 2805 KB  
Article
Comparison Between Ultrasound and High-Pressure Homogenization for Encapsulation of β-Carotene in CNF-Stabilized Pickering Emulsions
by Adila Abdirym, Xue Wu and Bin Liu
Polymers 2026, 18(1), 126; https://doi.org/10.3390/polym18010126 - 31 Dec 2025
Cited by 1 | Viewed by 747
Abstract
This work investigated the stabilization mechanisms and β-carotene encapsulation characteristics of cellulose nanofibrils (CNFs) stabilized Pickering emulsions (PE) prepared by different emulsification processes. For 48 days of storage, ultrasound-prepared Pickering emulsions (US-PE) stabilized by at least 2.0 wt.% CNFs have obvious cream stabilization, [...] Read more.
This work investigated the stabilization mechanisms and β-carotene encapsulation characteristics of cellulose nanofibrils (CNFs) stabilized Pickering emulsions (PE) prepared by different emulsification processes. For 48 days of storage, ultrasound-prepared Pickering emulsions (US-PE) stabilized by at least 2.0 wt.% CNFs have obvious cream stabilization, and high-pressure homogenization-prepared Pickering emulsions (HPH-PE) stabilized by over 1.6 wt.% CNFs have excellent cream stabilization. The stabilization of HPH-PE, which was superior to that of US-PE, mainly relied on the steric stabilization of CNFs’ space networks. Although the encapsulation efficiency of β-carotene in US-PE was higher than that in HPH-PE when the CNF concentration was over 1.2 wt.%, the retention rate of β-carotene in US-PE was obviously lower than that in HPH-PE. So, the internal space structure of CNF-stabilized HPH-PE was conducive to stabilizing the emulsion and protecting the bioactive molecule. Full article
(This article belongs to the Special Issue Functional Polymers for Food Industry)
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15 pages, 1917 KB  
Article
Impact of Extrusion on Biofunctional, Rheological, Thermal, and Structural Properties of Corn Starch/Whey Protein Isolate Blends During In Vitro Gastrointestinal Digestion
by José A. Téllez-Morales, Jesús Rodríguez-Miranda, Fátima S. Serrano-Villa, Gustavo F. Gutiérrez-López, Reynold R. Farrera-Rebollo and Georgina Calderón-Domínguez
Polymers 2025, 17(23), 3211; https://doi.org/10.3390/polym17233211 - 2 Dec 2025
Viewed by 879
Abstract
This study examines the effects of extrusion cooking on the biofunctional, rheological, thermal, and structural properties of corn starch (CS)/whey protein isolate (WPI) blends (100/0, 50/50, 0/100 w/w, both raw and extruded) during in vitro gastrointestinal digestion. Extrusion and in [...] Read more.
This study examines the effects of extrusion cooking on the biofunctional, rheological, thermal, and structural properties of corn starch (CS)/whey protein isolate (WPI) blends (100/0, 50/50, 0/100 w/w, both raw and extruded) during in vitro gastrointestinal digestion. Extrusion and in vitro digestion increased antioxidant activity (2,2′-Azino-Bis (3-Ethylbenzothiazoline-6-Sulfonic Acid) Diammonium Salt and 2,2-Diphenyl-1-Picrylhydrazyl). Extrusion improved the bioaccessibility of angiotensin-converting enzyme (ACE-1) inhibitory peptides, leading to high inhibition (>90%) in the intestinal phase across all samples, with this effect consistent between raw and extruded samples during digestion. The in vitro digestion process changes the rheological behavior of the samples, from a non-Newtonian fluid (dilatant) to a Newtonian fluid. Notably, extruded CS maintained pseudoplastic behavior across all phases. Thermally, extrusion resulted in complete gelatinization of CS and denaturation of WPI, as evidenced by the absence of endotherms. Structurally, extrusion induced unfolding of WPI α-helix and β-sheet regions, leading to the formation of β-turns and random coils, which could enhance enzyme accessibility. For CS, a decrease in the degree of double helix and order was observed, indicating an alteration of its ordered molecular structure. Additionally, the extrusion process slightly increased the amount of resistant starch. This work shows that extrusion generates antioxidant compounds by bioactive peptide release. Full article
(This article belongs to the Special Issue Functional Polymers for Food Industry)
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