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Foods
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Emerging Technologies for Functional and Sustainable Food Packaging
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Emerging Technologies for Functional and Sustainable Food Packaging

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

Deadline for manuscript submissions: closed (30 April 2023) | Viewed by 8654

Special Issue Editors

Prof. Dr. Petros S. Taoukis

E-Mail Website
Guest Editor
School of Chemical Engineering, Laboratory of Food Chemistry and Technology, National Technical University of Athens, Athens, Greece
Interests: kinetic modelling of food deterioration during and post processing; quality and shelf life predictive modelling; food packaging; predictive microbiology; enzyme technology; HHP processing; PEF; osmotic processing and intelligent packaging (e.g. TTI smart labels aiming to develop optimal systems of food cold chain management)
Special Issues, Collections and Topics in MDPI journals
Dr. Theofania Tsironi

E-Mail Website
Guest Editor
Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Interests: food engineering; food packaging; active and intelligent packaging; nonthermal processing; shelf life modeling; seafood technology; predictive models
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, much attention has been focused on research to replace petroleum-based commodity plastics, in a cost-effective manner, with biodegradable materials offering competitive mechanical properties and barriers. Developing novel and efficient packaging solutions to improve food quality and shelf life and reduce food waste while not raising the amount of packaging waste is a major challenge during improving the sustainability of food supply chains. Design and optimization of interactive packaging systems, including smart and active packaging, aim to provide more sustainable solutions balancing the functionality, cost effectiveness, and environmental impact of food packaging. The effectiveness of food processing through either thermal or nonthermal technologies such as high pressure, cold plasma, pulsed electric fields, irradiation. and ozonation, to adequately preserve the quality and safety of food products depends greatly on packaging conditions. For this reason, the selection of packaging materials is an integral part of food processing, eliminating food/packaging interactions and ensuring the safety and quality of the product. When thermal processing is the case, packaging materials should be stable at the target temperatures and provide appropriate thermal properties. In the case of high pressure, the packaging material should resist the applied pressures without modifications of the barrier properties and any interactions with the food. Since the food is packaged prior to processing, packaging sealability and integrity are prerequisites.

Prof. Dr. Petros S. Taoukis
Dr. Theofania Tsironi
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

  • nonthermal processing
  • high-pressure interactions and packaging requirements
  • cold plasma interactions and packaging requirements
  • pulsed electric field interactions and packaging requirements
  • irradiation interactions and packaging requirements
  • ozonation interactions and packaging requirements
  • edible packaging
  • active and intelligent packaging
  • biopolymers

Published Papers (2 papers)

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Research

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11 pages, 1077 KiB  
Communication
Incorporation of α-Tocopherol into Pea Protein Edible Film Using pH-Shifting and Nanoemulsion Treatments: Enhancing Its Antioxidant Activity without Negative Impacts on Mechanical Properties
by Jingjing Cheng, Jing Wang and Leqi Cui
Foods 2023, 12(10), 2022; https://doi.org/10.3390/foods12102022 - 17 May 2023
Cited by 2 | Viewed by 1205
Abstract
The aim of this study is to develop an antioxidant film based on pea protein isolate (PPI) without sacrificing the packaging properties. To achieve this, α-tocopherol was incorporated to impart antioxidant activity to the film. We investigated the effects on film properties resulting [...] Read more.
The aim of this study is to develop an antioxidant film based on pea protein isolate (PPI) without sacrificing the packaging properties. To achieve this, α-tocopherol was incorporated to impart antioxidant activity to the film. We investigated the effects on film properties resulting from the addition of α-tocopherol in a nanoemulsion form and pH-shifting treatment of PPI. The results revealed that direct addition of α-tocopherol into un-treated PPI film disrupted film structure and formed a discontinuous film with rough surface, and thereby significantly decreasing the tensile strength and elongation at break. However, pH-shifting treatment in combination with the α-tocopherol nanoemulsion, formed a smooth and compact film, which greatly improved the mechanical properties. It also significantly changed the color and opacity of PPI film, but had little effects on film solubility, moisture content, and water vapor permeability. After the addition of α-tocopherol, the DPPH scavenging ability of PPI film was greatly improved and the release of α-tocopherol was mainly within the first 6 h. Additionally, pH-shifting and nanoemulsion did not affect the film’s antioxidant activity nor the release rate. In conclusion, pH-shifting combined with nanoemulsion is an effective method to incorporate hydrophobic compounds such as α-tocopherol into protein-based edible films without negative impacts on film mechanical properties. Full article
(This article belongs to the Special Issue Emerging Technologies for Functional and Sustainable Food Packaging)
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31 pages, 1018 KiB  
Perspective
Role and Importance of Functional Food Packaging in Specialized Products for Vulnerable Populations: Implications for Innovation and Policy Development for Sustainability
by Melvin A. Pascall, Kris DeAngelo, Julie Richards and Mary Beth Arensberg
Foods 2022, 11(19), 3043; https://doi.org/10.3390/foods11193043 - 30 Sep 2022
Cited by 12 | Viewed by 6607
Abstract
Specialized products can be needed to help meet the nutrition requirements of vulnerable populations, including infants and young children, those who are ill, and older adults. Laws and regulations delineate distinct categories for such products including medical foods or formulated liquid diets, foods [...] Read more.
Specialized products can be needed to help meet the nutrition requirements of vulnerable populations, including infants and young children, those who are ill, and older adults. Laws and regulations delineate distinct categories for such products including medical foods or formulated liquid diets, foods for special dietary use (FSDUs), infant formulas, and natural health products (NHPs). Yet, the literature is limited regarding the role and importance of functional and sustainable packaging for specialized products. This perspective review describes these unique product categories and the role of packaging as well as regulatory considerations. Furthermore, reviewed are how waste reduction strategies and emerging legislative/regulatory policies in the United States and Canada may not adequately address the functional packaging requirements for specialized products. The paper concludes by offering perspectives for emerging innovations and policy development for sustainability. Full article
(This article belongs to the Special Issue Emerging Technologies for Functional and Sustainable Food Packaging)
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