Special Issue "Advanced biodegradable Polymers and composites for Food Packaging"
Deadline for manuscript submissions: 15 April 2020.
Interests: biomaterials; bioceramics; biopolymers; biocomposites; nanomaterials; multifunctional materials; ecosustainable materials; valorization of agri-food waste extracts and by-products; natural antioxidants/antimicrobials; scaffold; spheres; fibers; coatings; sol–gel processes; electrospinning; additive manufacturing; physicochemical characterization; microstructure; thermal and mechanical properties; tissue engineering/regenerative medicine; drug delivery; food packaging
Special Issues and Collections in MDPI journals
Interests: innovative biodegradable polymers; food active packaging; bio-nanocomposites; environmentally friendly additives; natural antioxidants/antimicrobials; valorization of agro-food wastes and by-products; edible films and coatings; encapsulation systems for bioactive compounds; sustainable extraction methods
Special Issues and Collections in MDPI journals
Special Issue in Molecules: Recent Trends in Active Food Packaging
Packaging materials play a pivotal role in the worldwide market and global food packaging sales are expected to reach $411.3 billion by 2025. Commonly-employed materials consist of fossil-derived polymers, the use of which has led to dramatic environmental and ecological concerns, as they are not biodegradable. For these reasons, biopolymers have attracted a lot of interest and have been investigated, even if their industrial application is prevented by their poor mechanical, thermal and barrier properties. Thus, there is an urgent need for the formulation and development of innovative and multifunctional systems based on biopolymers (e.g. polycaprolactone, polylactide, polyhydroxyalkanoates, carbohydrates, proteins, etc.) and natural and synthetic additives, both inorganic (e.g., calcium phosphates (CaP), silica, calcium carbonate, nanoclays, etc.) and organic (e.g., agro-food byproducts, natural extracts, polyphenols, etc.), in order to provide improved performance, in terms of mechanical reinforcement, and antioxidant and antimicrobial features for potential applications in the food packaging sector.
The present Special Issue on “Advanced Biodegradable Polymers and Composites for Food Packaging” is focused on the recent progresses in the development of food packaging materials including, but not limited to, innovative biodegradable polymers, multifunctional composites, encapsulation systems, fibers, and agro-food waste-derived systems. We invite you to submit research articles or reviews on the latest research work in this sector, that emphasize and highlight applications in the food packaging sector.
Prof. Ilaria Cacciotti
Prof. María Carmen Garrigós Selva
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 1800 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.
- Biobased polymers
- Biodegradable polymers
- Sustainable materials
- Agro-food waste materials
- Circular economy
- Compostable materials
- Ecosustainable materials
- Life cycle assessment
- Encapsulation systems
- Food active packaging
- Edible films and coatings
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: Physical and Antioxidant Properties of Cassava Starch-Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging
The new antioxidant food packaging materials were developed and determined. Antioxidants (quercetin and tertiary butylhydroquinone (TBHQ)) were added at various concentrations into cassava starch- carboxymethyl cellulose (CMC) (7:3 w/w) films containing glycerol (30 g/100 g starch-CMC) as a plasticizer. The effects of quercetin and TBHQ concentrations on the mechanical properties, solubility, antioxidative activity, and applications of the films were investigated. Addition of antioxidant improved tensile strength but reduced elongation at break of the cassava starch-CMC film. Cassava starch-CMC films containing quercetin showed higher tensile strength but lower elongation at break than the films with TBHQ. Increases of quercetin and TBHQ contents decreased water solubility in the films. Both the total phenolic content and antioxidative activity (DPPH scavenging assay) still remained in films during storage time (30 days). For the applications, cassava starch-CMC film containing quercetin and TBHQ can retard the oxidation of lard (35-70 days) and delay the discoloration of pork.
Title: Nanocomposite furcellaran films - the influence of nanofillers on functional properties of furcellaran films and effect on linseed oil preservation
Author: Ewelina Jamróz1, Pavel Kopel2,3*, Joanna Tkaczewska4, Dani Dordevic5,6, Simona Jancikova5, Piotr Kulawik4, Vedran Milosavljevic7,8, Kristyna Dolezelikova7,8, Kristyna Smerkova7,8, Pavel Svec7 and Vojtech Adam7,8
Abstact: Nanocomposite films based on furcellaran (FUR) and nanofillers (carbon quantum dots (CQDs), maghemite nanoparticles (MAN) and graphene oxide (GO)) were obtained by casting method. The microstructure as well as structural, physical, mechanical, antimicrobial and antioxidant properties of the films were investigated. The incorporation of MAN and GO remarkably increased the tensile strength of furcellaran films. However, the water content, solubility and elongation at break were significantly reduced by the addition of the nanofillers. Moreover, furcellaran films containing the nanofillers exhibited potent free radical scavenging ability. FUR films with CQDs showed an inhibitory effect on the growth of Staphylococcus aureus and Escherichia coli. The nanocomposite films were used to cover transparent glass containers to study potential UV-blocking properties in an oil oxidation test and compared with tinted glass. The samples were irradiated for 30 min with UV-B and analyzed for oxidation markers (peroxide value, free fatty acids, malondialdehyde content and degradation of carotenoids). The test showed that covering the transparent glass with MAN films was as effective in inhibiting the oxidation as the use of tinted glass, while GO and CQDs films did not inhibit oxidation. It can be concluded that the active nanocomposite films can be used as a desirable material for food packaging.
Title: Antioxidation, Antibacterial and Edible Coating Based on Whey Protein Isolate Nanofibrils with Carvacrol for Preserving Cheddar Cheese
The performance of edible coating is influenced by the properties of coating materials. Whey protein nanofibrils (WPNFs) can be used as edible coatings for its high hydrophobicity and antioxidant activity. The aim of the present study was to prepare and characterize an antioxidation, antibacterial and edible coating and to evaluate its use for preserving Cheddar cheese. The edible coatings were based on whey protein isolate nanofibrils (WPNFs) with carvacrol (CA) as antimicrobial and glycerol (Gly) as plasticizer. The prepared WPNFs and edible coatings (ECs) emulsions were evaluated using TEM. Furthermore, the antioxidant and antibacterial activity ECs emulsions and the physical properties of edible films such as microscopy, thickness, transparency and moisture content were evaluated. The impacts of Cheddar cheese with the prepared edible coating on weight losses and physical characteristics were assessed during storage in comparison to the uncoated cheese. The WPNFs-CA/Gly emulsions had higher antioxidant activity in both DPPH radical scavenging activity and reducing power and higher antibacterial activity. The WPNFs-CA/Gly films had smooth and continuous surfaces, best transparency and lowest moisture content. The weight loss and textural properties were significantly improved by the WPNFs-CA/Gly coating on Cheddar cheese. This study provided valuable new information about the effective coating materials.