Antimicrobial Food Packaging: Materials and Technologies

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 31 May 2025 | Viewed by 841

Special Issue Editors


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Guest Editor
1. Faculty of Technology and Technical Sciences, St. Clement of Ohrid University of Bitola, Dimitar Vlahov, 1400 Veles, North Macedonia
2. Department of Materials Science and Engineering, Korea University, 145 Anam-no, Seongbuk-gu, Seoul 02841, Republic of Korea
Interests: composite materials; thin films and coatings; food contact materials; sustainable materials; bioplastics
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Guest Editor
Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University, 1000 Skopje, North Macedonia
Interests: biodegradable polymes; foams; nanocomposites

Special Issue Information

Dear Colleagues,

In the era of novel types of materials being used in the food sector, special attention should be paid to antimicrobial materials. These can be used as food contact materials, for example, in packaging, films, coatings or incorporation into materials, as well as additives to food items in order to play an active role against a specific type or variety of microbials, killing them or to enabling them to multiply.

In this context, this Special Issue is dedicated to novel types of food packaging materials with active additions that allow for antimicrobial behavior and which enable better food safety and higher quality food items for an extended time period. More particularly, this Special Issue calls for articles (review, communications, research) that will cover topics in the rational design of antimicrobial materials and technologies intended for food packaging and preservation, such as metal nanoparticles, plant extracts, essential oils, polymers from synthetic and natural origin, coatings, surfaces, or devices, all in the context of novel antimicrobial strategies that tackle the challenge of food waste/loss and which are in line with global trends. Moreover, broad-spectrum antimicrobials, synergetic mixtures, controlled release mechanisms based on nanostructured entities, nanoencapsulation, and other novel emerging methods, are research topics welcome to this Special Issue.

The Editors hope that this call will enhance the innovation processes for antimicrobial materials and technologies, opening new horizons for further scientific paths and commercialization, with a focus on improving food safety and quality, and human and planetary health.  

Prof. Dr. Anka Trajkovska Petkoska
Prof. Dr. Aleksandra Bužarovska
Guest Editors

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Keywords

  • antimicrobial agents
  • antimicrobial polymers/antimicrobial bio-based polymers
  • broad-spectrum antimicrobial strategy
  • natural extracts in food packaging and preservation
  • food packaging: active and smart packaging and novel technologies
  • edible films and coatings
  • polymer nanocomposites with antimicrobial properties
  • consumer awareness/acceptance for antimicrobial platforms
  • applications of antimicrobial packaging

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Published Papers (1 paper)

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Research

16 pages, 1460 KiB  
Article
pH-Sensitive Starch-Based Packaging Films Enhanced with Wild Blackberry Extract
by Kristina Cvetković, Aleksandar Lazarević, Sandra Stamenković Stojanović, Simona Dordevic, Dani Dordevic, Ivana Karabegović and Bojana Danilović
Processes 2025, 13(4), 1148; https://doi.org/10.3390/pr13041148 - 10 Apr 2025
Viewed by 358
Abstract
This study aims to develop and evaluate pH-sensitive food packaging films, based on starch and enriched with aqueous wild blackberry extract (Rubus sp.). The extract was selected for its high anthocyanin content due to color changes in different pH environments. Extract analysis [...] Read more.
This study aims to develop and evaluate pH-sensitive food packaging films, based on starch and enriched with aqueous wild blackberry extract (Rubus sp.). The extract was selected for its high anthocyanin content due to color changes in different pH environments. Extract analysis revealed a dry matter content of 23 mg/mL and a polyphenol concentration of 21.10 mg GAE/g (dry extract), with high antioxidant activity, measured to be an 86.57% DPPH radical neutralizer. Films were produced with wild blackberry extract at concentrations of 0%, 5%, 10%, and 15%. The analyses determined the barrier, mechanical, physical, and intelligent properties of biodegradable films. The introduction of the extract resulted in a substantial rise in water content (9.6–21.36%), swelling capacity (35.27–43.06%), dissolution rate in water (288.05–459.89%), and permeability to water vapor (1.99–3.69 × 10−10 g/(Pa × m × s)). The bioactive compounds in the extract enhanced the films’ antimicrobial and antioxidant properties, with the highest effectiveness observed in the film containing 15% extract. These starch-based films, enriched with aqueous wild blackberry extract, demonstrated strong potential for packaging foods prone to pH changes during fermentation, such as fruits, dairy products, meat, and fish. Full article
(This article belongs to the Special Issue Antimicrobial Food Packaging: Materials and Technologies)
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