Special Issue "Polymeric Materials for Food Engineering"

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

Deadline for manuscript submissions: 31 January 2020.

Special Issue Editor

Prof. Dr. Dan Cristian Vodnar
E-Mail Website
Guest Editor
Department of Food Science, Institute of Life Sciences, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine (USAMV) Cluj-Napoca, Romania
Interests: Bioactive and antimicrobial films/coatings/packaging; fermentations; microencapsulation and immobilization of microorganisms and bioactive compounds on different matrices; re-valorization of agro-industrial and environmental waste; bioactivity of natural extracts and chemical synthesized compounds
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Special Issue Information

Dear Colleagues,

Food polymers are classified into three main categories, namely, plant-based polymers (starch, dietary fibre, and cereal protein), animal-based polymers (mainly proteins), and microorganism-based polymers that can be used in food systems. Food polymer materials are very popular for their ease of processing, and for their adjustable properties to meet specific needs by modifying the molecular weight, by varying the atomic composition, or by involving the covalent and non-covalent interactions. Regarding the food engineering field, intelligent packaging is one of the most debated applications of polymer materials, considering their possible formulation to better preserve food quality by prolonging the shelf-life. Also, they may serve as an aid in food processing and improve food characteristics like attractiveness, with an important role in food structure and food functional properties.

This Special Issue of the Polymers journal aims to increase the knowledge in the area of polymer materials in food engineering and their applications, providing a great opportunity for researchers to share their related studies. This Special Issue is intended to provide a forum for original research articles, as well as critical reviews on the current advances in the development of food engineering polymers, including their design, processing, characterization, and nano-/micro-structures; the relationship between the structures and functionality of food polymers; new technologies related to food packaging and characterization; and prospective applications.

Prof. Dan Cristian Vodnar
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 papers will be 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 monthly 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 1500 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

  • biopolymers
  • functionalized polymers
  • intelligent packaging
  • alginate

Published Papers (1 paper)

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Review

Open AccessReview
The Use of Chitosan, Alginate, and Pectin in the Biomedical and Food Sector—Biocompatibility, Bioadhesiveness, and Biodegradability
Polymers 2019, 11(11), 1837; https://doi.org/10.3390/polym11111837 - 08 Nov 2019
Abstract
Nowadays, biopolymers as intelligent and active biopolymer systems in the food and pharmaceutical industry are of considerable interest in their use. With this association in view, biopolymers such as chitosan, alginate, pectin, cellulose, agarose, guar gum, agar, carrageenan, gelatin, dextran, xanthan, and other [...] Read more.
Nowadays, biopolymers as intelligent and active biopolymer systems in the food and pharmaceutical industry are of considerable interest in their use. With this association in view, biopolymers such as chitosan, alginate, pectin, cellulose, agarose, guar gum, agar, carrageenan, gelatin, dextran, xanthan, and other polymers have received significant attention in recent years due to their abundance and natural availability. Furthermore, their versatile properties such as non-toxicity, biocompatibility, biodegradability, and flexibility offer significant functionalities with multifunctional applications. The purpose of this review is to summarize the most compatible biopolymers such as chitosan, alginate, and pectin, which are used for application in food, biotechnological processes, and biomedical applications. Therefore, chitosan, alginate, and pectin are biopolymers (used in the food industry as a stabilizing, thickening, capsular agent, and packaging) with great potential for future developments. Moreover, this review highlights their characteristics, with a particular focus on their potential for biocompatibility, biodegradability, bioadhesiveness, and their limitations on certain factors in the human gastrointestinal tract. Full article
(This article belongs to the Special Issue Polymeric Materials for Food Engineering)
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