Advanced Thin Films for Antioxidant Food Packaging and Preservation
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 31 October 2026 | Viewed by 922
Special Issue Editor
Special Issue Information
Dear Colleagues,
Ongoing evolution within the food sector demands attention on active antioxidant compounds, particularly as new material types gain prominence. These agents can be incorporated into food contact substrates, such as films or protective coatings. Their purpose is to actively counteract various forms of oxidative degradation, thereby effectively preventing spoilage and significantly extending the inherent freshness of food products.
In this context, the current Special Issue focuses on research with food packaging materials incorporated with active antioxidant components. These active food packaging materials are used to prolong the shelf life of many types of food. This Special Issue welcomes contributions such as reviews, short communications, and research articles that delve into the strategic development of antioxidant-based materials and technologies for both food packaging and preservation. We particularly welcome research focusing on natural antioxidants, coatings, films, and other applications for preserving the nutritional quality of food susceptible to the oxidative process.
We hope this initiative will help in creating innovative antioxidant materials and associated technologies. We aim to unlock new avenues for scientific inquiry and facilitate their successful commercialization, contributing to consistent improvements in food safety and quality to benefit both human well-being and planetary health.
Prof. Dr. Meritaine Da Rocha
Guest Editor
Manuscript Submission Information
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Keywords
- natural antioxidants
- antioxidant coatings
- antioxidant bio-based polymers
- antioxidant properties of protein films or coatings
- antioxidant properties of polysaccharides films or coatings
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