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Advances in Polymer Materials and Food Science

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

Deadline for manuscript submissions: closed (25 March 2025) | Viewed by 2977

Special Issue Editors


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Guest Editor
Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, 03690 Alicante, Spain
Interests: active food packaging; polymers characterization; analytical chemistry; food chemistry; food authentication; food waste reduction; polyphenols; volatile composition; antioxidant activity; oxidative stability of foods; environmental analysis
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, 03690 Alicante, Spain
Interests: active food packaging; polymers characterization; food waste reduction; polyphenols; inductively coupled plasma (both ICP-OES and ICP-MS); high-performance liquid chromatography; laser ablation; dispersive liquid–liquid extraction; food disinfection; fuel and process analysis; food and process analysis; environmental analysis

Special Issue Information

Dear Colleagues,

In the last years, the implementation of new food preservation solutions has been essential in reducing global food waste. Food preservation technology improvements through the development of innovative food packaging materials that extend the shelf life of food constitute an alternative to traditional post-harvest practices, which are more aggressive, less sustainable, and have more risks to human health.

Consequently, research into innovative polymeric materials for food packaging applications is vital for improving the food industry.

This Special Issue on “Advances in Polymer Materials and Food Science” is focused on original research and current review articles related to new food packaging materials.

This Special Issue primarily covers the following topics:

  • Nanocomposites;
  • Multifunctional materials;
  • Active packaging materials;
  • Intelligent packaging materials;
  • Biopolymers;
  • Biobased materials;
  • Biodegradable materials;
  • Edible films and coatings.

Innovative and original research articles or reviews are welcome for inclusion in this Special Issue of Polymers.

Dr. Ana Beltrán Sanahuja
Prof. Dr. José Luis Todolí Torró
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

  • active packaging materials
  • food packaging
  • biodegradable materials
  • biopolymers
  • films for food packaging
  • food preservation
  • food science

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Published Papers (2 papers)

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Research

14 pages, 2725 KiB  
Article
Enhancing the Physicochemical, Thermal, and Technological Properties of Freeze-Dried Welsh Onion Leaf Juice: Influence of Maltodextrin and Gum Arabic as Carrier Agents
by Carolina Medina-Jaramillo and Alex López-Córdoba
Polymers 2025, 17(6), 801; https://doi.org/10.3390/polym17060801 - 18 Mar 2025
Viewed by 260
Abstract
Fresh Welsh onions are widely used in food formulations due to their distinctive flavor and biological properties, but their high perishability limits their industrial applications. In this study, powdered Welsh onion leaf juices were obtained through freeze-drying, with and without maltodextrin (MD) and [...] Read more.
Fresh Welsh onions are widely used in food formulations due to their distinctive flavor and biological properties, but their high perishability limits their industrial applications. In this study, powdered Welsh onion leaf juices were obtained through freeze-drying, with and without maltodextrin (MD) and gum arabic (GA) as carrier agents. MD was chosen for its high solubility and neutral taste, while GA was selected for its ability to improve powder stability and dispersibility. Powders were obtained using a completely randomized design to evaluate the effects of five MD:GA ratios (0:100, 25:75, 50:50, 75:25, and 100:0) on their physicochemical and technological properties. The addition of carriers enabled the formation of fine, homogeneous powders with higher water solubility. All formulations exhibited low water activity (<0.4) and moisture content (<7%). Polyphenol content ranged from 2.60 to 3.53 mg GAE/g of dry matter, with a high recovery percentage (94–96%). DPPH scavenging activity was about 0.55 mg GAE/g of dry matter for all powders with carrier agents. Fourier-transform infrared (FTIR) analysis confirmed the presence of characteristic bands from both the carrier agents and the onion leaf juice, while thermogravimetric analysis (TGA) revealed enhanced thermal stability with carrier agents. Flowability tests showed that MD and MD:GA blends significantly improved powder handling. Full article
(This article belongs to the Special Issue Advances in Polymer Materials and Food Science)
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25 pages, 9284 KiB  
Article
Study on the Properties of PLA- and PP-Based Films for Food Applications Incorporating Orange Peel Extract from Agricultural by-Products
by Ana Maria Tone, Nuria Herranz Solana, Muhammad Rehan Khan, Angela Borriello, Elena Torrieri, Carmen Sánchez Reig and F. María Monedero Prieto
Polymers 2024, 16(9), 1245; https://doi.org/10.3390/polym16091245 - 29 Apr 2024
Cited by 3 | Viewed by 2163
Abstract
The aim of this work was to develop active packaging based on polypropylene (PP) and polylactic acid (PLA) matrices using a high value by-product extracted from orange peel as an active compound for food packaging applications. Different films with and without orange peel [...] Read more.
The aim of this work was to develop active packaging based on polypropylene (PP) and polylactic acid (PLA) matrices using a high value by-product extracted from orange peel as an active compound for food packaging applications. Different films with and without orange peel extract (OPE) based on PP and PLA were obtained via cast extrusion and characterized in terms of their mechanical, thermal, optical, and sealing properties. The films obtained were transparent, but when OPE was incorporated, the transmittance spectrum decreased, causing slight coloration. Mechanical properties were affected by the incorporation of OPE, as elongation at break and tensile strength increased in the cross-direction of the PP film, although the main differences found were related to the polymer itself. In addition, sealing strength also increased via the incorporation of OPE in the PP matrix. However, thermal properties were not affected by OPE in the PP matrix but slightly decreased stability in PLA. Regarding antimicrobial activity in in vitro studies, no inhibition of the growth of Listeria innocua, Saccharomyces cerevisiae, Aspergillus niger, or Escherichia coli was observed. Finally, antioxidant activity was observed in in vitro studies with 2,2-Diphenyl-1picrylhydrazyl (DPPH) radical. The results of this study showed that the obtention of materials with OPE incorporated into the PLA and PP matrix is feasible. The new materials obtained can be used for applications of oxidation-sensitive fresh products. Full article
(This article belongs to the Special Issue Advances in Polymer Materials and Food Science)
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