Polymeric Coatings for Food Applications

Dear Colleagues,

Using polymeric films and coatings is a relatively new approach in food packaging to increase the shelf-life of food products. Coating materials by forming a layer around the food product reduces the rate of moisture loss, respiration rate, textural deterioration, and the loss of volatile compounds. Moreover, by reducing the moisture content on the surface of foods, polymeric coatings help to reduce the microbial growth on the surface. Because they have a neutral color and flavor, polysaccharide-, protein-, and lipid-based edible coatings are the most commonly used biopolymers for generating edible films and coatings. Polysaccharide-based coating materials such as polysaccharide hydrocolloids, starch, cellulose, and their derivates are shown to have desirable mechanical properties and barrier properties against oils, as well as selective permeability against oxygen transmission. Protein-based coating materials such as gelatin, casein, soy protein, and zein are reported to have stronger mechanical and barrier properties compared to polysaccharide-based coatings. However, the effect of humidity on their functional properties is limiting their applications. Lipid-based coatings such as natural waxes, vegetable oils, fatty acids, or petroleum-based waxes are developed specifically to reduce the moisture loss due to their hydrophobicity. These biopolymers beside their protective effect can be also used to deliver different functional agents such as peptides, nanoparticles, essential oils, nutrients, and living organisms such as probiotics onto the surface of food product.

The scope of this Special Issue includes different aspects of the synthesis, modification, and physicochemical properties of polymeric coating materials for food applications. Original research and review articles related to the polymeric coatings for food products are highly welcome in this Special Issue.

Dr. Diako Khodaei
Dr. Armin Mirzapour-Kouhdasht
Dr. Reza Tahergorabi
Guest Editors

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