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Polymers
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Biodegradable and Biobased Polymers for Sustainable Food Applications
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Biodegradable and Biobased Polymers for Sustainable Food Applications

A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Biobased and Biodegradable Polymers".

Deadline for manuscript submissions: 30 June 2026 | Viewed by 6418

Special Issue Editors

Dr. William Facchinatto

E-Mail Website
Guest Editor
Aveiro Institute of Materials, CICECO, University of Aveiro, Aveiro, Portugal
Interests: biobased polymers; biomaterials; nanomaterials; NMR methods; photodynamic therapy; micro/nanomotors; conjugated polymers; polymer recycling; polymer chemistry; circular economy
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Fernanda Maria Vanin

E-Mail Website
Co-Guest Editor
Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, São Paulo, Brazil
Interests: use of agro-industrial waste for food production; food ingredients and additives; biomaterials; modeling of degradation of bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Luiz Alberto Colnago

E-Mail Website
Co-Guest Editor
Embrapa Instrumentação, Rua XV de Novembro, São Carlos, Brazil
Interests: NMR spectroscopy; NMR relaxometry; analytical chemistry; food NMR; pulse sequences
Special Issues, Collections and Topics in MDPI journals
Dr. Filipe Habitzreuter

E-Mail Website
Co-Guest Editor
São Carlos Institute of Chemistry, University of São Paulo, São Paulo, Brazil
Interests: biobased materials; polyssaccharides; circular economy; nanomaterials; sustainable materials

Special Issue Information

Dear Colleagues,

We are pleased to announce a Special Issue entitled "Biodegradable and Biobased Polymers for Sustainable Food Applications". This Special Issue aims to showcase the latest advancements and innovations in the development and application of biodegradable and biobased polymers within the food industry. We are particularly interested in original research articles and reviews that cover, but are not limited to, the following topics:

  • Packaging Solutions: innovations in sustainable packaging materials that reduce environmental impacts while maintaining food quality and safety.
  • Coatings: development of biopolymer coatings that enhance food preservation, safety, and shelf life.
  • Sensors: integration of biodegradable polymers in food quality monitoring and sensing technologies.
  • Edible Films: creation and application of edible films and coatings as alternatives to traditional plastic packaging.
  • Sustainable Manufacturing Processes: eco-friendly production methods and the utilization of renewable resources for polymer synthesis.
  • Active and Intelligent Packaging: advanced packaging solutions that interact with food products to extend their shelf life or provide real-time information on food quality.
  • Regulatory and Economic Aspects: analysis of the regulatory landscape and economic feasibility of implementing biodegradable and biobased polymers in the food industry.

Should you have any questions or require further information, please do not hesitate to contact us. We look forward to receiving insightful contributions and working together to advance the field of sustainable food applications.

Dr. William Facchinatto
Dr. Fernanda Maria Vanin
Prof. Dr. Luiz Alberto Colnago
Dr. Filipe Habitzreuter
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 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

  • biodegradable polymers
  • biobased polymers
  • sustainable food packaging
  • edible films
  • biopolymer coatings
  • food preservation
  • active packaging
  • intelligent packaging
  • renewable resources

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Published Papers (4 papers)

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Research

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14 pages, 2493 KB  
Article
Seagrass-Derived Cellulose/Collagen Composite Coating for Enhanced Tomato Shelf Life and Postharvest Quality
by Senthilkumar Palanisamy, Kokila Saravanan, Jishna Jabbar, Rahul Jacob Michael, Barani Kumar Saravana Kumar, Jintae Lee and Devaraj Bharathi
Polymers 2026, 18(1), 76; https://doi.org/10.3390/polym18010076 - 26 Dec 2025
Viewed by 386
Abstract
This study explored an eco-friendly coating system combining seagrass-derived cellulose fiber (SCF) from Cymodocea rotundata with marine type I collagen (MC) for tomato preservation. The SCF/MC composite was prepared through enzymatic and natural crosslinking processes and subsequently characterized using X-ray diffraction (XRD), Fourier [...] Read more.
This study explored an eco-friendly coating system combining seagrass-derived cellulose fiber (SCF) from Cymodocea rotundata with marine type I collagen (MC) for tomato preservation. The SCF/MC composite was prepared through enzymatic and natural crosslinking processes and subsequently characterized using X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), field emission scanning electron microscopy (FESEM), and thermogravimetric analysis (TGA). The results demonstrated that SCF/MC possessed a compact morphology, strong hydrogen bonding interactions, high crystallinity, and excellent thermal stability. When applied as a coating, SCF/MC composite significantly reduced weight loss in tomatoes, preserved firmness (>39 Units), regulated acidity, maintained moisture levels (~90%), and delayed increase in pH compared to the uncoated control. Additionally, the SCF/MC coating sustained ascorbic acid and moderated lycopene accumulation, indicating delayed ripening. At 0.5% of SCF/MC composite, spoilage was limited to 22% versus ~80% in control samples, demonstrating a substantial reduction in decay. Antifungal assay showed strong inhibition of Aspergillus flavus, with the highest suppression of mycelial growth observed at 0.5% of SCF/MC. Overall, the SCF/MC coating effectively enhanced fungal safety and maintained the physicochemical quality of tomatoes, thereby extending shelf life while valorizing seagrass biomass as a sustainable postharvest resource. Full article
(This article belongs to the Special Issue Biodegradable and Biobased Polymers for Sustainable Food Applications)
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20 pages, 2084 KB  
Article
Whey Protein Biopolymer Coatings for Sustainable Preservation of Potato Quality During Storage
by Hadeel Obeidat, Haneen Tarawneh, Samar Shawaqfeh, Rawan Al-Jaloudi, Yousef H. Tawalbeh, Deia Tawalbeh, Sarah Jaradat, Jomanah ALbtoosh, Dima Alkadri, Nawal Alsakarneh, Hala K. Nawaiseh, Moroug Zyadeh, Esma Foufou, Motasem AL-Masad and Nizar Alrabadi
Polymers 2025, 17(21), 2860; https://doi.org/10.3390/polym17212860 - 27 Oct 2025
Viewed by 890
Abstract
Potato is a widely consumed staple crop prone to postharvest deterioration and quality loss. Biodegradable edible coatings offer an eco-friendly alternative to conventional packaging for extending shelf life. This study evaluated the effectiveness of whey protein concentrate (WPC) based coatings, with and without [...] Read more.
Potato is a widely consumed staple crop prone to postharvest deterioration and quality loss. Biodegradable edible coatings offer an eco-friendly alternative to conventional packaging for extending shelf life. This study evaluated the effectiveness of whey protein concentrate (WPC) based coatings, with and without chitosan, in maintaining potato quality under different storage conditions and durations. Tubers were treated with WPC coating (WC1) or WPC–chitosan coating with additives (WC2) and stored at room temperature (RT, 24 °C), refrigeration (RF, 4 °C), or incubator (IC, 20 °C) for up to 48 days. Dry matter (DM), firmness (FR), and total soluble solids (TSS) were determined every 8 days. DM ranged between 17.3–20.7%, FR between 5.6–8.1 N, and TSS between 3.4–5.3 °Brix. Storage period (SP) had the strongest influence, with DM peaking after 16–24 days, FR gradually decreasing, and TSS dropping sharply after 32 days. Coating did not significantly affect DM, but WC2 improved FR retention while slightly lowering TSS. RF best preserved FR and TSS, whereas RT and IC accelerated quality loss. Overall, WPC-based coatings, particularly WC2, provide a biodegradable and effective strategy to reduce postharvest losses, maintain potato quality, and support sustainable food preservation. Full article
(This article belongs to the Special Issue Biodegradable and Biobased Polymers for Sustainable Food Applications)
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34 pages, 20406 KB  
Article
Designing Sustainable Packaging Materials: Citric Acid-Modified TPS/PLA Blends with Enhanced Functional and Eco-Performance
by Vesna Ocelić Bulatović, Mario Kovač, Dajana Kučić Grgić, Vilko Mandić and Antun Jozinović
Polymers 2025, 17(19), 2571; https://doi.org/10.3390/polym17192571 - 23 Sep 2025
Cited by 1 | Viewed by 1876
Abstract
Starch extracted from the domestically cultivated Scala potato variety was explored as a renewable resource for the formulation of biodegradable thermoplastic starch (TPS)/polylactic acid (PLA) blends intended for environmentally friendly food packaging applications. The isolated starch underwent comprehensive physicochemical and structural characterization to [...] Read more.
Starch extracted from the domestically cultivated Scala potato variety was explored as a renewable resource for the formulation of biodegradable thermoplastic starch (TPS)/polylactic acid (PLA) blends intended for environmentally friendly food packaging applications. The isolated starch underwent comprehensive physicochemical and structural characterization to assess its suitability for polymer processing. TPS derived from Scala starch was compounded with PLA, both with and without citric acid (CA) as a green compatibilizer to enhance phase compatibility. The resulting polymer blends were systematically analyzed using Fourier-transform infrared spectroscopy with attenuated total reflectance (FTIR–ATR), scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and X-ray diffraction (XRD) to evaluate thermal and structural properties. Mechanical performance, water vapor permeability (WVP), water absorption (WA), and biodegradability in soil over 56 days were also assessed. The incorporation of citric acid improved phase miscibility, leading to enhanced structural uniformity, thermal stability, mechanical strength, and barrier efficiency. Bio-degradation tests confirmed the environmental compatibility of the developed blends. Overall, the results demonstrate the potential of Scala-based TPS/PLA systems, particularly those modified with citric acid, as viable candidates for sustainable food packaging, while highlighting the importance of further formulation optimization to balance functional and biodegradative performance. Full article
(This article belongs to the Special Issue Biodegradable and Biobased Polymers for Sustainable Food Applications)
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Review

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32 pages, 3766 KB  
Review
Recent Advances in Marine-Derived Polysaccharide Hydrogels: Innovative Applications and Challenges in Emerging Food Fields
by Xinge Yi, Jing Xie and Jun Mei
Polymers 2025, 17(18), 2553; https://doi.org/10.3390/polym17182553 - 21 Sep 2025
Cited by 1 | Viewed by 2364
Abstract
Marine-derived polysaccharides (MPs) are a class of polysaccharides isolated and purified from marine organisms, which engage in various biological activities such as immunomodulation, anti-tumor, antibacterial, antioxidant, and anticoagulant activities. Excellent biocompatibility, biodegradability, and low toxicity make them ideal biomaterials for the preparation of [...] Read more.
Marine-derived polysaccharides (MPs) are a class of polysaccharides isolated and purified from marine organisms, which engage in various biological activities such as immunomodulation, anti-tumor, antibacterial, antioxidant, and anticoagulant activities. Excellent biocompatibility, biodegradability, and low toxicity make them ideal biomaterials for the preparation of hydrogels. In recent years, MP-based hydrogels have been successfully fabricated into various novel and smart hydrogels, triggering new transformations in the fields of biomedicine, cosmetics, and food. This review introduces the structural features, bioactive mechanisms, and safety evaluation of MPs. This review focuses on the latest application progress of MP-based hydrogels in the food field, including fruits and vegetables, meat products, aquatic products, bakery products, and health products, aiming to provide fundamental support for further research and development in the food industry. Full article
(This article belongs to the Special Issue Biodegradable and Biobased Polymers for Sustainable Food Applications)
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