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Polymers
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Application of Polymers in Food Sciences (2nd Edition)
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Application of Polymers in Food Sciences (2nd Edition)

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

Deadline for manuscript submissions: 31 August 2025 | Viewed by 3388

Special Issue Editors

Dr. César Leyva-Porras

E-Mail Website
Guest Editor
Advanced Materials Research Center (CIMAV), Miguel de Cervantes 120, Complejo Industrial Chihuahua, Chihuahua 31136, Mexico
Interests: electron microscopy; materials science; polymers; food science; carbohydrate polymers; functional foods; nanotechnology; quantum dots
Special Issues, Collections and Topics in MDPI journals
Dr. Zenaida Saavedra-Leos

E-Mail Website
Guest Editor
Multidisciplinary Academic Unit, Altiplano Region (COARA), Autonomous University of San Luis Potosi, Carretera a Cedral Km 5+600, Matehuala 78700, Mexico
Interests: food science; spray drying; microencapsulation of active ingredients; functional foods; thermal analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue delves into the transformative role of polymers in the fields of food science . Polymers have revolutionized these industries, offering innovative solutions to longstanding challenges. In food science, they enhance preservation, improve texture, and contribute to the development of biodegradable packaging, addressing environmental concerns.

The collection of articles in this issue explores cutting-edge research and technological advancements in polymer applications. It highlights the latest innovations, from smart polymers that respond to environmental stimuli to novel polymer-based materials that improve the stability and bioavailability of active ingredients. The issue also addresses the regulatory and safety aspects of using polymers in food and drug products.

By bringing together insights from leading experts and researchers, this Special Issue aims to foster a deeper understanding of how polymers can be harnessed to solve contemporary problems and drive future advancements in food science.

Dr. César Leyva-Porras
Dr. Zenaida Saavedra-Leos
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

  • food science
  • stability of active ingredients
  • biodegradable packaging
  • regulatory aspects
  • technological advancements

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Published Papers (2 papers)

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Review

36 pages, 11511 KiB  
Review
Recent Advances in Functional Biopolymer Films with Antimicrobial and Antioxidant Properties for Enhanced Food Packaging
by Thirukumaran Periyasamy, Shakila Parveen Asrafali and Jaewoong Lee
Polymers 2025, 17(9), 1257; https://doi.org/10.3390/polym17091257 - 5 May 2025
Viewed by 557
Abstract
Food packaging plays a crucial role in preserving freshness and prolonging shelf life worldwide. However, traditional packaging primarily acts as a passive barrier, providing limited protection against spoilage. Packaged food often deteriorates due to oxidation and microbial growth, reducing its quality over time. [...] Read more.
Food packaging plays a crucial role in preserving freshness and prolonging shelf life worldwide. However, traditional packaging primarily acts as a passive barrier, providing limited protection against spoilage. Packaged food often deteriorates due to oxidation and microbial growth, reducing its quality over time. Moreover, the majority of commercial packaging relies on petroleum-derived polymers, which add to environmental pollution since they are not biodegradable. Growing concerns over sustainability have driven research into eco-friendly alternatives, particularly natural-based active packaging solutions. Among the various biopolymers, cellulose is the most abundant natural polysaccharide and has gained attention for its biodegradability, non-toxicity, and compatibility with biological systems. These qualities make it a strong candidate for developing sustainable packaging materials. However, pure cellulose films have limitations, as they lack antimicrobial and antioxidant properties, reducing their ability to actively preserve food. To tackle this issue, researchers have created cellulose-based active packaging films by integrating bioactive agents with antimicrobial and antioxidant properties. Recent innovations emphasize improving these films through the incorporation of natural extracts, polyphenols, nanoparticles, and microparticles. These enhancements strengthen their protective functions, leading to more effective food preservation. The films are generally classified into two types: (i) blend films, where soluble antimicrobial and antioxidant substances like plant extracts and polyphenols are incorporated into the cellulose solution, and (ii) composite films, which embed nano- or micro-sized bioactive fillers within the cellulose structure. The addition of these functional components enhances the antimicrobial and antioxidant efficiency of the films while also affecting properties like water resistance, vapor permeability, and mechanical strength. The continuous progress in cellulose-based active packaging highlights its potential as a viable alternative to conventional materials. These innovative films not only extend food shelf life but also contribute to environmental sustainability by reducing reliance on synthetic polymers. This review deals with the development of functional biopolymer films with antimicrobial and antioxidant properties towards sustainable food packaging. Full article
(This article belongs to the Special Issue Application of Polymers in Food Sciences (2nd Edition))
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24 pages, 3024 KiB  
Review
Advances in L-Lactic Acid Production from Lignocellulose Using Genetically Modified Microbial Systems
by Lucila Díaz-Orozco, Mario Moscosa Santillán, Rosa Elena Delgado Portales, Luis Manuel Rosales-Colunga, César Leyva-Porras and Zenaida Saavedra-Leos
Polymers 2025, 17(3), 322; https://doi.org/10.3390/polym17030322 - 24 Jan 2025
Cited by 1 | Viewed by 2447
Abstract
Lactic acid is a vital organic acid with a wide range of industrial applications, particularly in the food, pharmaceutical, cosmetic, and biomedical sectors. The conventional production of lactic acid from refined sugars poses high costs and significant environmental impacts, leading to the exploration [...] Read more.
Lactic acid is a vital organic acid with a wide range of industrial applications, particularly in the food, pharmaceutical, cosmetic, and biomedical sectors. The conventional production of lactic acid from refined sugars poses high costs and significant environmental impacts, leading to the exploration of alternative raw materials and more sustainable processes. Lignocellulosic biomass, particularly agro-industrial residues such as agave bagasse, represents a promising substrate for lactic acid production. Agave bagasse, a by-product of the tequila and mezcal industries, is rich in fermentable carbohydrates, making it an ideal raw material for biotechnological processes. The use of lactic acid bacteria (LAB), particularly genetically modified microorganisms (GMMs), has been shown to enhance fermentation efficiency and lactic acid yield. This review explores the potential of lignocellulosic biomass as a substrate for microbial fermentation to produce lactic acid and other high-value products. It covers the composition and pretreatment of some agricultural residues, the selection of suitable microorganisms, and the optimization of fermentation conditions. The paper highlights the promising future of agro-industrial residue valorization through biotechnological processes and the sustainable production of lactic acid as an alternative to conventional methods. Full article
(This article belongs to the Special Issue Application of Polymers in Food Sciences (2nd Edition))
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