Development and Application of Biodegradable Polymers in the Food Field
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (30 January 2024) | Viewed by 185
Special Issue Editors
Interests: biopolymer; gel; emulsion; microencapsulation; rheology
Interests: natural pigments; bioactive compounds; innovative ingredients
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, biodegradable polymers have attracted attention in the food industry because they come from renewable sources and have interesting technological properties, such as gelation, emulsifying, thickening, and film-forming ones. Biodegradable polymers from natural sources include proteins and polysaccharides extracted from biomass (such as pectin, alginate, chitosan, starch, gelatin, milk proteins, and plant proteins) and produced by microorganisms (such as xanthan and gellan gum). The purpose of this research topic is to explore the development and application of biodegradable polymers in the food field, including the following topics:
- The extraction and characterization of biodegradable polymers from waste resources;
- The rheological properties of biodegradable polymers;
- The application of biodegradable polymers in gels, emulsions, and films;
- Biodegradable, edible, active, or intelligent packaging for food uses;
- The application of biodegradable polymers for encapsulation of bioactive compounds.
Dr. Fabiana Perrechil Bonsanto
Dr. Anna Rafaela Cavalcante Braga
Guest Editors
Manuscript Submission Information
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Keywords
- biopolymers
- gels
- emulsions
- encapsulation
- thickener
- films
- food packaging
