Latest Advances in Active Materials for Food Packaging and Their Application

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

Deadline for manuscript submissions: 30 April 2024 | Viewed by 4900

Special Issue Editors


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Guest Editor
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Interests: innovative food preservation and processing; active food packaging; alternative protein sources; valorization and sustainable development of agrifood by-products; informatization of food quality and safety control

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Guest Editor
Department of Food Safety and Health, School of Advanced Agriculture Sciences, Peking University, Beijing 100871, China
Interests: food processing; food packaging; food nutrition

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Guest Editor
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
Interests: novel active materials for food packaging; advances in food preservation and shelf-life extension techniques; novel food processing techniques and quality control

Special Issue Information

Dear Colleagues,

It is our pleasure to invite you to contribute to our upcoming Special Issue entitled "Latest Advances in Active Materials for Food Packaging and Their Application", which will elucidate the dynamic development of food packaging and its integration with active materials for enhanced preservation and safety. This Special Issue aims to showcase innovative research that combines material science, chemistry, and engineering to create packaging solutions that extend shelf life, minimize spoilage, and safeguard food quality. By fostering collaboration between academia and industry, we aspire to catalyze advancements that bolster food quality, extend shelf life, and address crucial sustainability challenges.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

  • Innovative active materials exploration for enhancing food packaging efficiency and safety.
  • The development of sustainable packaging solutions using cutting-edge materials.
  • The integration of smart technologies in active food packaging for real-time monitoring.
  • Advances in barrier materials to prevent moisture, gas, and light interactions.
  • Consumer perceptions and acceptance of active packaging solutions.
  •  Integration of multi-omics preservation technology in food packaging: exploring comprehensive approaches for enhanced food quality and safety.
  • Safety and regulatory considerations in the application of active materials in food packaging.
  • Systematic evaluation of the environmental impacts on the life cycle of new packaging materials and quality evolution of packed foods.
  • Collaborative efforts between material scientists, food technologists, and packaging experts.

We look forward to receiving your contributions. Your research will not only enrich our understanding of active materials in food packaging, but also drive innovation towards safer, more efficient, and eco-friendly food preservation methods.

Prof. Dr. Yun Deng
Dr. Yifeng Zhang
Dr. Yongli Jiang
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

  • antibacterial agents
  • antioxidants
  • botanicals
  • novel packaging technology
  • environmentally friendly packaging
  • new active source exploration
  • packaging security
  • visualization technology
  • multi-omics preservation technology
  • food-quality improvement

Published Papers (4 papers)

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Editorial

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4 pages, 168 KiB  
Editorial
Latest Advances in Active Materials for Food Packaging and Their Application
by Yongli Jiang, Yifeng Zhang and Yun Deng
Foods 2023, 12(22), 4055; https://doi.org/10.3390/foods12224055 - 07 Nov 2023
Viewed by 1546
Abstract
Food packaging plays a pivotal role in preserving the quality and safety of food products while extending their shelf life [...] Full article

Research

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11 pages, 2007 KiB  
Article
Natamycin-Loaded Ethyl Cellulose/PVP Films Developed by Microfluidic Spinning for Active Packaging
by Xiangzheng Yang, Jingshan Rao, Chaoyi Shen, Huan Lian, Da Wang, Di Wu and Kunsong Chen
Foods 2024, 13(1), 132; https://doi.org/10.3390/foods13010132 - 29 Dec 2023
Viewed by 870
Abstract
The preparation of active packaging loaded with antimicrobial, antioxidant, and other functional agents has become a hot topic for food preservation in recent years. In this field, active fiber films based on spinning methods have attracted the interest of researchers owing to their [...] Read more.
The preparation of active packaging loaded with antimicrobial, antioxidant, and other functional agents has become a hot topic for food preservation in recent years. In this field, active fiber films based on spinning methods have attracted the interest of researchers owing to their high specific surface area, high porosity, high loading capacity, and good controlled release capacity. In the present work, neatly arranged ethyl cellulose (EC)/polyvinyl-pyrrolidone (PVP) fibrous films loaded with natamycin as an antimicrobial agent were prepared by microfluidic spinning. The encapsulation efficiency of natamycin was more than 90% in each group and the loading increased with increasing natamycin content. According to the characterization results of the natamycin-loaded EC/PVP fibrous films, hydrogen bonding was formed between natamycin and EC and PVP in the fibrous films. Meanwhile, the water contact angle of the fibrous films was increased, suggesting the improved hydrophobicity of the films. In the in vitro bacterial inhibition experiments, the active fiber films loaded with natamycin showed good antimicrobial activity, which could significantly inhibit the growth of gray mold. In conclusion, N-EC/PVP fibrous films with antimicrobial activity prepared by microfluidic spinning showed good potential in the field of active packaging. Full article
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15 pages, 4886 KiB  
Article
A Novel Indicator Based on Polyacrylamide Hydrogel and Bromocresol Green for Monitoring the Total Volatile Basic Nitrogen of Fish
by Zhepeng Zhang, Haiqing Tang, Keyan Cai, Ruiping Liang, Li Tong and Changrong Ou
Foods 2023, 12(21), 3964; https://doi.org/10.3390/foods12213964 - 30 Oct 2023
Viewed by 1073
Abstract
An intelligent indicator was developed by immobilizing bromocresol green (BCG) within the polyacrylamide (PAAm) hydrogel matrix to monitor the total volatile basic nitrogen (TVB-N) content of fish. The FTIR analysis indicated that BCG was effectively incorporated into the PAAm through the formation of [...] Read more.
An intelligent indicator was developed by immobilizing bromocresol green (BCG) within the polyacrylamide (PAAm) hydrogel matrix to monitor the total volatile basic nitrogen (TVB-N) content of fish. The FTIR analysis indicated that BCG was effectively incorporated into the PAAm through the formation of intermolecular hydrogen bonds. A thermogravimetric analysis (TGA) showed that the PAAm/BCG indicator had a mere 0.0074% acrylamide monomer residue, meanwhile, the addition of BCG improved the thermal stability of the indicator. In vapor tests with various concentrations of trimethylamine, the indicator performed similarly at both 4 °C and 25 °C. The total color difference values (ΔE) exhibited a significant linear response to TVB-N levels ranging from 4.29 to 30.80 mg/100 g at 4 °C (R2 = 0.98). Therefore, the PAAm/BCG indicator demonstrated stable and sensitive color changes based on pH variations and could be employed in smart packaging for real-time assessment of fish freshness. Full article
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Review

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13 pages, 2361 KiB  
Review
Active and Intelligent Biodegradable Packaging Based on Anthocyanins for Preserving and Monitoring Protein-Rich Foods
by Bifen Zhu, Yu Zhong, Danfeng Wang and Yun Deng
Foods 2023, 12(24), 4491; https://doi.org/10.3390/foods12244491 - 15 Dec 2023
Viewed by 1049
Abstract
Currently, active and intelligent packaging has been developed to solve the spoilage problem for protein-rich foods during storage, especially by adding anthocyanin extracts. In such a film system, the antioxidant and antibacterial properties were dramatically increased by adding anthocyanins. The physicochemical properties were [...] Read more.
Currently, active and intelligent packaging has been developed to solve the spoilage problem for protein-rich foods during storage, especially by adding anthocyanin extracts. In such a film system, the antioxidant and antibacterial properties were dramatically increased by adding anthocyanins. The physicochemical properties were enhanced through interactions between the active groups in the anthocyanins and reactive groups in the polymer chains. Additionally, the active and intelligent film could monitor the spoilage of protein-rich foods in response to pH changes. Therefore, this film could monitor the sensory acceptance and extend the shelf life of protein-rich foods simultaneously. In this paper, the structural and functional properties of anthocyanins, composite actions of anthocyanin extracts and biomass materials, and reinforced properties of the active and intelligent film were discussed. Additionally, the applications of this film in quality maintenance, shelf-life extension, and quality monitoring for fresh meat, aquatic products, and milk were summarized. This film, which achieves high stability and the continuous release of anthocyanins on demand, may become an underlying trend in packaging applications for protein-rich foods. Full article
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