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Application of Encapsulation Technology in Edible Films
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Application of Encapsulation Technology in Edible Films

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (27 December 2023) | Viewed by 9705

Special Issue Editors

Dr. Seyed Mohammad Hashem Hosseini

E-Mail Website
Guest Editor
Department of Food Science and Technology, School of Agriculture, Shiraz University, Km 12 Shiraz-Esfahan Highway, Shiraz 71441-65186, Iran
Interests: colloidal systems including hydrogels, emulgels, oleogels and various types of emulsions; delivery systems and encapsulation; complex coacervation; edible films and coatings
Dr. Rohollah Sadeghi

E-Mail Website
Guest Editor
Department of Animal, Veterinary, and Food Sciences, University of Idaho, 875 Perimeter Dr. MS 2330, Moscow, ID, USA
Interests: encapsulation and delivery systems; biopolymers interactions; colloidal systems; nanomaterials; nanotechnology; proteins chemistry and functionality; starch chemistry; analytical chemistry; edible and biodegradable films

Special Issue Information

Dear Colleagues,

Today, there is increasing interest in the utilization of edible and biodegradable packaging materials, particularly those with the capability to track the storage history or improve the shelf-lives of processed foods. The application of encapsulation technology in developing novel biopolymer-based edible films and coatings is a live research area. Various encapsulation systems, including molecular complexes, (nano)emulsion droplets, surfactant-based structures, complex coacervates, solid lipid nanoparticles, etc., can be introduced into edible films and coatings to modulate their functional properties. Considering the important implications of this technology for improving the characteristics of edible films and coatings, the focus of this Special Issue is on “The Application of Encapsulation Technology in Edible Films and Coatings”.

Dr. Seyed Mohammad Hashem Hosseini
Dr. Rohollah Sadeghi
Guest Editors

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 submissions that pass pre-check are 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. Foods is an international peer-reviewed open access semimonthly 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 2900 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.

Keywords

  • edible films and coatings
  • encapsulation technology
  • functional properties
  • controlled release in matrix

Published Papers (6 papers)

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Research

18 pages, 2224 KiB  
Article
Zein Multilayer Electrospun Nanofibers Contain Essential Oil: Release Kinetic, Functional Effectiveness, and Application to Fruit Preservation
by Farid Moradinezhad, Majid Aliabadi and Elham Ansarifar
Foods 2024, 13(5), 700; https://doi.org/10.3390/foods13050700 - 25 Feb 2024
Viewed by 621
Abstract
In this study, sequential electrospinning was employed to produce a multilayer film consisting of zein nanofibers (Z) and Zataria multiflora essential oil (ZMEO) with different layers. The layers include: Z (without ZMEO), Z1 (one layer of Z + ZMEO), Z3 (three layers of [...] Read more.
In this study, sequential electrospinning was employed to produce a multilayer film consisting of zein nanofibers (Z) and Zataria multiflora essential oil (ZMEO) with different layers. The layers include: Z (without ZMEO), Z1 (one layer of Z + ZMEO), Z3 (three layers of Z + ZMEO), and Z5 (five layers of Z + ZMEO). Then, the effect of this antimicrobial packaging was investigated in relation to increasing the shelf life of strawberries at 4 °C for 12 days. The scanning electron microscopy (SEM) images of the fibers demonstrated a uniform and smooth structure without any beads. The use of Fourier transform infrared (FTIR) and Differential scanning calorimetry (DSC) showed that ZMEO was physically encapsulated into multilayer Z, resulting in an enhancement in thermal stability. The multilayer film showed a sustained release pattern of the encapsulated ZMEO for Z3, lasting for 90 h, and Z5, lasting for 180 h. This was in contrast to the rapid release within 50 h observed with Z film. The release kinetics for Z5 showed a good correlation with both the Higuchi and Korsmeyer–Peppas models, while for Z1 and Z3 films, Fickian diffusion was identified as the underlying mechanism. The findings of this study indicated that the multilayer film released ZMEO through a combination of diffusion and polymeric erosion. During a 12-day period of cold storage, strawberries that were treated with Z5 showed significant preservation of their anthocyanin (32.99%), antioxidant activity (25.04%), weight loss (24.46%), titratable acidity (11.47%), firmness (29.67%), and color (10.17%) compared to the control sample. The findings indicated that the sequential electrospinning technique used to create the multilayer nanofibrous film could be used in various fields, such as bioactive encapsulation, controlled release, antimicrobial packaging, and food preservation. Full article
(This article belongs to the Special Issue Application of Encapsulation Technology in Edible Films)
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12 pages, 2936 KiB  
Article
Fabrication of ɛ-Polylysine-Loaded Electrospun Nanofiber Mats from Persian Gum–Poly (Ethylene Oxide) and Evaluation of Their Physicochemical and Antimicrobial Properties
by Zahra Souri, Sara Hedayati, Mehrdad Niakousari and Seyed Mohammad Mazloomi
Foods 2023, 12(13), 2588; https://doi.org/10.3390/foods12132588 - 03 Jul 2023
Cited by 3 | Viewed by 978
Abstract
In the present study, electrospun nanofiber mats were fabricated by mixing different ratios (96:4, 95:5, 94:6, 93:7, and 92:8) of Persian gum (PG) and poly (ethylene oxide) (PEO). The SEM micrographs revealed that the nanofibers obtained from 93% PG and 7% PEO were [...] Read more.
In the present study, electrospun nanofiber mats were fabricated by mixing different ratios (96:4, 95:5, 94:6, 93:7, and 92:8) of Persian gum (PG) and poly (ethylene oxide) (PEO). The SEM micrographs revealed that the nanofibers obtained from 93% PG and 7% PEO were bead-free and uniform. Therefore, it was selected as the optimized ratio of PG:PEO for the development of antimicrobial nanofibers loaded with ɛ-Polylysine (ɛ-PL). All of the spinning solutions showed pseudoplastic behavior and the viscosity decreased by increasing the shear rate. Additionally, the apparent viscosity, G′, and G″ of the spinning solutions increased as a function of PEO concentration, and the incorporation of ɛ-PL did not affect these parameters. The electrical conductivity of the solutions decreased when increasing the PEO ratio and with the incorporation of ɛ-PL. The X-ray diffraction (XRD) and Fourier-transform infrared (FTIR) spectra showed the compatibility of polymers. The antimicrobial activity of nanofibers against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) was investigated, and the samples loaded with ɛ-PL demonstrated stronger antimicrobial activity against S. aureus. Full article
(This article belongs to the Special Issue Application of Encapsulation Technology in Edible Films)
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18 pages, 2390 KiB  
Article
Effect of Composite Edible Coatings Combined with Modified Atmosphere Packaging on the Storage Quality and Microbiological Properties of Fresh-Cut Pineapple
by Xingmei Liao, Yage Xing, Xiangfeng Fan, Ye Qiu, Qinglian Xu and Xiaocui Liu
Foods 2023, 12(6), 1344; https://doi.org/10.3390/foods12061344 - 22 Mar 2023
Cited by 5 | Viewed by 2693
Abstract
This study investigated the effect of edible coating (EC), modified atmosphere packaging (MAP), and edible coating + modified atmosphere packaging (EC + MAP) treatments on the quality of fresh-cut pineapples during storage at 4 °C. The quality differences were analyzed by measuring the [...] Read more.
This study investigated the effect of edible coating (EC), modified atmosphere packaging (MAP), and edible coating + modified atmosphere packaging (EC + MAP) treatments on the quality of fresh-cut pineapples during storage at 4 °C. The quality differences were analyzed by measuring the quality, physiological indicators, and total microbial counts. After 8 d of storage, the brightness (L*) values of the EC + MAP and control samples were 72.76 and 60.83, respectively. The water loss and respiratory rate of the EC + MAP were significantly inhibited from 0% and 29.33 mg CO2 kg−1 h−1 to 4.13% and 43.84 mg CO2 kg−1 h−1, respectively. Furthermore, the fresh-cut pineapples treated with EC + MAP presented a good appearance, with lower total soluble solids (TSS) and relative conductivity and higher titratable acid (TA), ascorbic acid (AA), total phenol content, and firmness compared to the other treatment groups. At the end of storage, the EC + MAP samples exhibited the lowest polyphenol oxidase (PPO) activity, peroxidase (POD) activity, and malondialdehyde (MDA) content at 28.53 U, 60.37 U, and 1.47 nmol·g−1, respectively. Furthermore, the efficiency of EC + MAP treatment exceeded that of EC or MAP alone, preventing key problems involving the surface browning and microbiological safety of the fresh-cut pineapples. The results showed that EC + MAP treatment was more successful in maintaining the storage quality and extending the shelf life of fresh-cut pineapples. Full article
(This article belongs to the Special Issue Application of Encapsulation Technology in Edible Films)
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17 pages, 3668 KiB  
Article
Atmospheric Pressure Cold Plasma Modification of Basil Seed Gum for Fabrication of Edible Film Incorporated with Nanophytosomes of Vitamin D3 and Tannic Acid
by Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Rohollah Sadeghi and Seyed Mohammad Hashem Hosseini
Foods 2023, 12(1), 71; https://doi.org/10.3390/foods12010071 - 23 Dec 2022
Cited by 2 | Viewed by 1664
Abstract
The purpose of this work was to first investigate the impact of cold plasma (CP) treatment, performed at various times (0–30 min), on the characteristics of basil seed gum (BSG), as well as the fabrication of functional edible films with the modified BSG. [...] Read more.
The purpose of this work was to first investigate the impact of cold plasma (CP) treatment, performed at various times (0–30 min), on the characteristics of basil seed gum (BSG), as well as the fabrication of functional edible films with the modified BSG. FT-IR spectra of CP-treated BSG revealed change at 1596 and 1718 cm−1, indicating the formation of carbonyl groups. Both untreated and CP-modified BSG dispersions showed shear-thinning behavior with a higher apparent viscosity for the CP-modified dispersions at studied temperatures. Untreated BSG dispersion and the one treated by CP for 10 min revealed time-independent behavior, while those treated for 20 and 30 min showed a rheopectic behavior. CP-modified BSG dispersion had higher G′, G″, and complex viscosity than untreated BSG. Higher contact angle for the CP-modified BSG suggested enhanced hydrophobic nature, while the surface tension was lower compared to the untreated BSG. SEM micrographs revealed an increase in the surface roughness of treated samples. Moreover, modified BSG was successfully used for the preparation of edible film incorporating tannic acid and vitamin D3-loaded nanophytosomes with high stability during storage compared to the free form addition. The stability of encapsulated forms of vitamin D3 and tannic acid was 39.77% and 38.91%, more than that of free forms, respectively. In conclusion, CP is an appropriate technique for modifying the properties of BSG and fabrication of functional edible films. Full article
(This article belongs to the Special Issue Application of Encapsulation Technology in Edible Films)
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22 pages, 3246 KiB  
Article
The Caucasian Whortleberry Extract/Myrtle Essential Oil Loaded Active Films: Physicochemical Properties and Effects on Quality Parameters of Wrapped Turkey Breast Meat
by Vahid Bagheri, Babak Ghanbarzadeh, Karim Parastouei and Mohammad Hadi Baghersad
Foods 2022, 11(22), 3553; https://doi.org/10.3390/foods11223553 - 08 Nov 2022
Viewed by 1148
Abstract
In this research work, the effects of myrtle essential oil (MEO) and Caucasian whortleberry extract (CWE) as natural additives were investigated on mechanical, physico-mechanical and antimicrobial properties of gellan/polyvinyl alcohol (G/PVA) film. Then, optimal blend active films were used for the wrapping of [...] Read more.
In this research work, the effects of myrtle essential oil (MEO) and Caucasian whortleberry extract (CWE) as natural additives were investigated on mechanical, physico-mechanical and antimicrobial properties of gellan/polyvinyl alcohol (G/PVA) film. Then, optimal blend active films were used for the wrapping of turkey breast meat stored at low temperature (4 ± 1 °C) for 15 days and chemical and sensory properties of wrapped meats were evaluated. The addition of MEO and CWE decreased tensile strength and increased the strain at the break of the films (p ≤ 0.05). Additionally, with increasing the amount of MEO and CWE, the permeability to water vapor (WVP) and the moisture content (MC) of the films decreased (p ≤ 0.05). MIC test showed that MEO and CWE were effective against S. aureus, E. coli, S. typhimurium, and P. fluorescens. at the concentrations of 5–6 and 15–17 mg/mL, respectively. Different microbiological, chemical, and sensory tests indicated that active films significantly enhanced the shelf life of turkey breast meat (p ≤ 0.05). Therefore, based on our finding in this study, the use of these active and biodegradable packagings can be effective and useful for protecting the microbial and sensory quality of turkey breast meat. Full article
(This article belongs to the Special Issue Application of Encapsulation Technology in Edible Films)
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14 pages, 2263 KiB  
Article
Active Packaging Films Made by Complex Coacervation of Tragacanth Gum and Gelatin Loaded with Curcumin; Characterization and Antioxidant Activity
by Fateme Amani, Atefe Rezaei, Hajar Akbari, Cristian Dima and Seid Mahdi Jafari
Foods 2022, 11(20), 3168; https://doi.org/10.3390/foods11203168 - 11 Oct 2022
Cited by 3 | Viewed by 1943
Abstract
The development of biopolymer-based green packaging films has gained remarkable attention in recent years. In this study, curcumin active films were prepared using different proportions of gelatin (GE) and a soluble fraction of tragacanth gum (SFTG) (1GE:1SFTG and 2GE:1SFTG) by complex coacervation. The [...] Read more.
The development of biopolymer-based green packaging films has gained remarkable attention in recent years. In this study, curcumin active films were prepared using different proportions of gelatin (GE) and a soluble fraction of tragacanth gum (SFTG) (1GE:1SFTG and 2GE:1SFTG) by complex coacervation. The various ratios of used biopolymers did not significantly impact the mechanical properties, thickness, and WVP of final films. However, biopolymers’ ratio impacted the moisture content, water solubility, swelling ratio, and release rate. Blending curcumin with biopolymers caused a reduction in tensile strength (from 1.74 MPa to 0.62 MPa for film containing 1GE:1SFTG and from 1.77 MPa to 0.17 MPa for film containing 2GE:1SFTG) and proliferation in elongation at break (from 81.48% to 122.00% for film containing 1GE:1SFTG and from 98.87% to 109.58% MPa for film containing 2GE:1SFTG). Moisture content and water solubility of films experienced a decrease after the addition of curcumin. Antioxidant activity of curcumin-loaded films was almost five times higher than neat film samples. Furthermore, the interreaction between the carboxylic group of SFTG and amide I of GE formed an amide linkage and was proven by FTIR analysis. TGA showed a drop in the thermal stability of film samples compared to the main ingredients. In general, the complex coacervate of SFTG and GE has the advantage of developing eco-friendly and low-cost packaging film in the food industry, especially for the protection of fatty foods. Full article
(This article belongs to the Special Issue Application of Encapsulation Technology in Edible Films)
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