Polymers

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Dr. Juan Arturo Ragazzo-Sánchez

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Guest Editor

Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Tepic 63175, Mexico
Interests: biological control of diseases in pre- and postharvest; micro- and nanostructures for antifungal formulation
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Dr. Montserrat Calderón-Santoyo

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Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. Tepic 63175, Nayarit, Mexico
Interests: edible coatings; microencapsulation; fruit preservation; electrospray drying; spray drying; biocontrol agents encapsuation; food sciences; microcalorimetry

Special Issue Information

Dear Colleagues,

This Special Issue deals with research into the use of biopolymers in the agriculture, human food, health, and nutricosmetic industries. The techno-functional properties of biopolymers improve food quality and preservation, bioactive compound delivery and biodispensibility. Biopolymer-based coatings are used as a medium for the incorporation of functional compounds and biocontrol agents. Biopolymers are viable candidates to encapsulate bioactive compounds via different processes. Moreover, new biomaterials obtained from alternative sources need to be explored in terms of improving applications.

Dr. Juan Arturo Ragazzo-Sánchez
Dr. Montserrat Calderón-Santoyo
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 compounds
biomaterials
functional polymers
edible coating
microencapsulation
nanoencapsulation
techno-functionality
characterization
antimicrobial properties

Published Papers (2 papers)

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Research

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15 pages, 1967 KiB

Open AccessArticle

Sensory and Biological Potential of Encapsulated Common Bean Protein Hydrolysates Incorporated in a Greek-Style Yogurt Matrix

by Samantha Free-Manjarrez, Luis Mojica, Hugo Espinosa-Andrews and Norma Morales-Hernández

Polymers 2022, 14(5), 854; https://doi.org/10.3390/polym14050854 - 22 Feb 2022

Cited by 12 | Viewed by 2653

Abstract

The work aimed to develop a gel as a protective barrier of common bean protein hydrolysates to be incorporated into a Greek-style yogurt and evaluate the sensory perception and biological potential. The gel was formed by complex coacervation and induced heat at a pH 3.5 and 3:1 biopolymer ratio (whey protein and gum arabic). The gel presented a 39.33% yield, low syneresis (0.37%), and a gel strength of 100 g_f. The rheological properties showed an elastic behavior (G′ > G″). The gel with the most stable characteristics favored the incorporation of 2.3 g of hydrolysates to be added into the Greek-style yogurt. Nutritionally, the Greek-style yogurt with the encapsulated hydrolysates presented 9.96% protein, 2.27% fat, and 1.76% carbohydrate. Syneresis (4.64%), titratable acidity (1.39%), and viscoelastic behavior presented similar characteristics to the Greek-style control yogurt. The bitterness and astringency in yogurt with encapsulated hydrolysates decreased 44% and 52%, respectively, compared to the yogurt control with the unencapsulated hydrolysates. The Greek-style yogurt with the encapsulated hydrolysates showed the ability to inhibit enzymes related to carbohydrate metabolism (α-amylase (92.47%) and dipeptidyl peptidase-4 (75.24%) after simulated gastrointestinal digestion). The use of gels could be an alternative to transporting, delivering, and masking off-flavors of common bean protein hydrolysates in food matrices to decrease glucose absorption for type 2 diabetes patients. Full article

(This article belongs to the Special Issue Biopolymers’ Applications in the Food, Pharmaceutical and Cosmetic Industries)

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Review

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31 pages, 1076 KiB

Open AccessReview

An Extensive Review of Natural Polymers Used as Coatings for Postharvest Shelf-Life Extension: Trends and Challenges

by Maricarmen Iñiguez-Moreno, Juan Arturo Ragazzo-Sánchez and Montserrat Calderón-Santoyo

Polymers 2021, 13(19), 3271; https://doi.org/10.3390/polym13193271 - 25 Sep 2021

Cited by 40 | Viewed by 4759

Abstract

Global demand for minimally processed fruits and vegetables is increasing due to the tendency to acquire a healthy lifestyle. Losses of these foods during the chain supply reach as much as 30%; reducing them represents a challenge for the industry and scientific sectors. The use of edible packaging based on biopolymers is an alternative to mitigate the negative impact of conventional films and coatings on environmental and human health. Moreover, it has been demonstrated that natural coatings added with functional compounds reduce the post-harvest losses of fruits and vegetables without altering their sensorial and nutritive properties. Furthermore, the enhancement of their mechanical, structural, and barrier properties can be achieved through mixing two or more biopolymers to form composite coatings and adding plasticizers and/or cross-linking agents. This review shows the latest updates, tendencies, and challenges in the food industry to develop eco-friendly food packaging from diverse natural sources, added with bioactive compounds, and their effect on perishable foods. Moreover, the methods used in the food industry and the new techniques used to coat foods such as electrospinning and electrospraying are also discussed. Finally, the tendency and challenges in the development of edible films and coatings for fresh foods are reviewed. Full article

(This article belongs to the Special Issue Biopolymers’ Applications in the Food, Pharmaceutical and Cosmetic Industries)

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