Innovative Research on Biopolymer Matrices in Food Engineering

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

Deadline for manuscript submissions: closed (28 February 2024) | Viewed by 2812

Special Issue Editors

School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
Interests: food biopolymer
Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Valencia, Spain
Interests: food science; extraction technologies; fermentation process; nutrition
Special Issues, Collections and Topics in MDPI journals
Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
Interests: cereal and starch technology; biopolymers; novel processing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Biopolymers are organic compounds produced from natural sources with many different physicochemical properties, molecular characteristics, and functional properties. These properties depend on the extraction, purification and processing treatments that are used to produce different functional ingredients. In a recent trend, the growing research interest towards a sustainable environment has led to replacing synthetic polymers with natural biopolymers. The versatility of biopolymers allows them to be used in a wide variety of applications as structuring agents (thickeners, gelling agents, emulsion, and foam stabilizers), as ingredients for micro- and nano-encapsulation and for health-promoting applications, and as materials for edible coatings and biodegradable packaging.

We are pleased to invite you to submit papers with the aim of gather innovative applications and recent advances on the obtention, processing, and use of biopolymers in the food industry.

This Special Issue aims to provide novel technology and innovative research using biopolymers matrices in food engineering. In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

  • Status, challenges, perspectives of biopolymers in food packaging;
  • Biopolymers and nanotechnology for drug/probiotics delivery and chemotherapy;
  • Migration, toxicological, and safety assessment of biopolymers for food or medicine applications;
  • Biopolymer composites in the food industry;
  • The production, characterization, and modification of functional biopolymers in several resources for foods;
  • Nutritive biopolymers for the food industry and health;
  • Shelf life and engineering aspects;
  • Health promoting using food engineering;
  • Physicochemical properties and modifications of foods;
  • Modeling in food properties.

We look forward to receiving your contributions.

Dr. Phisit Seesuriyachan
Dr. Juan Manuel Castagnini
Dr. Yuthana Phimolsiripol
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

  • biopolymers
  • polysaccharide
  • heath promoting
  • mechanical properties
  • thickening agent
  • processing
  • preservation
  • stabilizer
  • delivery systems

Published Papers (1 paper)

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Review

21 pages, 1966 KiB  
Review
Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds
by Seyed Mohammad Bagher Hashemi, Shima Kaveh, Elahe Abedi and Yuthana Phimolsiripol
Foods 2023, 12(17), 3268; https://doi.org/10.3390/foods12173268 - 30 Aug 2023
Cited by 1 | Viewed by 2076
Abstract
The high water and nutritional contents of meat and fish products make them susceptible to spoilage. Thus, one of the most important challenges faced by the meat industry is extending the shelf life of meat and fish products. In recent years, increasing concerns [...] Read more.
The high water and nutritional contents of meat and fish products make them susceptible to spoilage. Thus, one of the most important challenges faced by the meat industry is extending the shelf life of meat and fish products. In recent years, increasing concerns associated with synthetic compounds on health have limited their application in food formulations. Thus, there is a great need for natural bioactive compounds. Direct use of these compounds in the food industry has faced different obstacles due to their hydrophobic nature, high volatility, and sensitivity to processing and environmental conditions. Nanotechnology is a promising method for overcoming these challenges. Thus, this article aims to review the recent knowledge about the effect of biopolymer-based edible films or coatings on the shelf life of meat and fish products. This study begins by discussing the effect of biopolymer (pectin, alginate, and chitosan) based edible films or coatings on the oxidation stability and microbial growth of meat products. This is followed by an overview of the nano-encapsulation systems (nano-emulsions and nanoliposomes) and the effect of edible films or coatings incorporated with nanosystems on the shelf life of meat and fish products. Full article
(This article belongs to the Special Issue Innovative Research on Biopolymer Matrices in Food Engineering)
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