Editorial Board Members’ Collection Series in “Edible or Active 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: 18 May 2024 | Viewed by 4663

Special Issue Editors


E-Mail Website
Guest Editor
Unité Mixte de Recherche Procédés Alimentaires et Microbiologiques (PAM), University of Burgundy, 21000 Dijon, France
Interests: food packaging; bioactive edible films; foods preservation; bio-based packaging; active packaging; valorization of agro-food by-products and waste for food packaging applications; food processing
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Department of Physics and Chemistry, School of Engineering, São Paulo State University (UNESP), Ilha Solteira 15385-000, SP, Brazil
Interests: edible films; natural polymers; bioactive compounds; biodegradables packaging; food packaging; nanostructure; bacterial cellulose; nanocrystal; nanofibers
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Graduate Program of Food Science, and Technology (PPGCTAL), Universidade Federal da Fronteira Sul (UFFS), Campus Laranjeiras do Sul, Laranjeiras do Sul 85301-970, PR, Brazil
Interests: food technology; resistant starch; food packaging
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
National Institute of Agrarian and Veterinary Research, Rua dos Lágidos, Lugar da Madalena, 4485-655 Vila do Conde, Portugal
Interests: food and food packaging analysis; food bioactives; food contaminants; mycotoxins; food packaging migration; development and validation of analytical methods for the determination of food components and food contaminants; mass spectrometry applied to food analysis; development of active packaging with antioxidant properties; edible packaging
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

To reduce food loss, food packaging remains one of the major and mandatory solutions for all manufactured food products. However, due to its environmental and public health impacts, and due to its mainly petroleum-based origin, food packaging is increasingly decried by consumers, NGOs and public authorities. The use of natural resources, including biopolymers, macromolecules, bioactive compounds and additives, extracted from biomass produced for this purpose, or from the valorization of agricultural or agro-industrial waste, holds great potential for the development of new edible and/or active packaging. This Special Issue aims to provide an update on the current trends and knowledge regarding the formulation, processing, characterization and the applications of edible and bio-based/biodegradable active packaging for the food sector and other bio-sectors, such as cosmetics.

Prof. Dr. Frédéric Debeaufort
Prof. Dr. Márcia Rde Moura
Prof. Dr. Vânia Zanella Pinto
Dr. Ana Teresa Sanches-Silva
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

  • natural bioactive compounds
  • antimicrobials and antioxidants
  • scavenging and releasing systems
  • bio-polymers (biosourced and/or biodegradable)
  • bioactivity
  • shelf life

Published Papers (3 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Research

20 pages, 4744 KiB  
Article
Characterization of Sodium Alginate-Based Films Blended with Olive Leaf and Laurel Leaf Extracts Obtained by Ultrasound-Assisted Technology
by Márcio Moura-Alves, Victor Gomes Lauriano Souza, Jose A. Silva, Alexandra Esteves, Lorenzo M. Pastrana, Cristina Saraiva and Miguel A. Cerqueira
Foods 2023, 12(22), 4076; https://doi.org/10.3390/foods12224076 - 09 Nov 2023
Viewed by 1058
Abstract
Due to environmental concerns, there is an increasing need to reduce the use of synthetic and non-renewable packaging materials to reduce waste and increase sustainability. This study aimed to characterise sodium alginate edible-based films (SA) incorporated with laurel leaf extract (LLE) and olive [...] Read more.
Due to environmental concerns, there is an increasing need to reduce the use of synthetic and non-renewable packaging materials to reduce waste and increase sustainability. This study aimed to characterise sodium alginate edible-based films (SA) incorporated with laurel leaf extract (LLE) and olive leaf extract (OLE) obtained by ultrasound-assisted extraction. Determination of total phenolic content, antioxidant, and antimicrobial activity was performed for the extracts and films. Also, thickness, tensile strength, elongation at break, modulus of elasticity, opacity and colour, moisture content, water vapour permeability (WVP), Fourier-transform infrared spectroscopy (FTIR) spectra, and surface morphology by scanning electron microscope (SEM) analyses were performed for the films. LLE yielded better results in terms of phenolic content (195 mg GAE/g), antioxidant (2.1 TE/g extract) and antimicrobial activity (MIC at 1% for Listeria monocytogenes and Staphylococcus aureus, and 1.8% for Enterococcus faecalis). For the films, the simultaneous incorporation of LLE 1% (w/v) and OLE 1% (w/v) resulted in a significant reduction of approximately 2 log CFU/g against S. aureus. The addition of LLE and OLE extracts also proved to improve barrier properties (lower WVP for SA films with LLE 1% + OLE 1%, 3.49 × 10−11 g m−1 s−1 Pa−1) and promoted changes in resistance and flexibility. The results demonstrated that active alginate-based films can be valuable for enhancing food preservation. Full article
Show Figures

Figure 1

7 pages, 14165 KiB  
Communication
Freeze-Dried Banana Slices Carrying Probiotic Bacteria
by Carolina M. Niro, Giovana M. N. Mendonça, Lucca R. Paulino, Viviane F. Soares and Henriette M. C. Azeredo
Foods 2023, 12(12), 2282; https://doi.org/10.3390/foods12122282 - 06 Jun 2023
Cited by 2 | Viewed by 1778
Abstract
Findings on diet–health relationships have induced many people to adopt healthier diets, including the substitution of energy-dense snacks with healthier items, e.g., those containing probiotic microorganisms. The aim of this research was to compare two methods to produce probiotic freeze-dried banana slices—one of [...] Read more.
Findings on diet–health relationships have induced many people to adopt healthier diets, including the substitution of energy-dense snacks with healthier items, e.g., those containing probiotic microorganisms. The aim of this research was to compare two methods to produce probiotic freeze-dried banana slices—one of them consisting of impregnating slices with a suspension of probiotic Bacillus coagulans, the other based on coating the slices with a starch dispersion containing the bacteria. Both processes resulted in viable cell counts above 7 log ufc.g−1, although the presence of the starch coating prevented a significant loss in viability during freeze-drying. The coated slices were less crispy than the impregnated ones, according to the shear force test results. However, the sensory panel (with more than 100 panelists) did not perceive significant texture differences. Both methods presented good results in terms of probiotic cell viability and sensory acceptability (the coated slices being significantly more accepted than the non-probiotic control slices). Full article
Show Figures

Graphical abstract

16 pages, 2661 KiB  
Article
Design of Biodegradable Films Using Pecan Nut Cake Extracts for Food Packing
by Jamila dos Santos Alves, Nicholas Islongo Canabarro, Caroline Pagnossim Boeira, Pamela Thais Sousa Melo, Marcia Regina de Moura Aouada and Claudia Severo da Rosa
Foods 2023, 12(7), 1405; https://doi.org/10.3390/foods12071405 - 26 Mar 2023
Cited by 1 | Viewed by 1405
Abstract
The excessive consumption of plastic packaging and its consequent disposal and accumulation in the environment have aroused the interest of researchers in developing packaging that can cause less harm to nature. In this sense, this article presents research on the addition of antioxidant [...] Read more.
The excessive consumption of plastic packaging and its consequent disposal and accumulation in the environment have aroused the interest of researchers in developing packaging that can cause less harm to nature. In this sense, this article presents research on the addition of antioxidant extracts from pecan nut cake in biodegradable packaging made with a polymeric mixture of gelatin and corn starch. The films produced were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, thickness, mechanical properties, water vapor permeability (WVP), solubility, water contact angle, optical properties, in vitro bioactive activity, and biodegradability. A higher concentration of total phenolic compounds (101.61 mg GAE/g) was found for the condition where alcohol content and extraction time were 65% and 20 min, respectively. Pecan nut cake (PNC( extracts did not influence the film’s tensile strength, and elongation at break was tightly increased by adding 10–20% extracts. The film’s characterization pointed to more than 67% solubility, and adding PNC extract implied more hydrophilic surfaces (contact angles lower than 65°). Furthermore, the film opacity showed a linear relation with PNC extract concentration, and a higher luminosity (L*) was observed for the film without extract. Furthermore, the antioxidant activity of the films was enhanced with the addition of PNC extracts, and complete biodegradation was observed until the ninth day. Therefore, biodegradable films prepared from a mixture of gelatin starch and enriched with PNC extracts showed excellent mechanical properties and potential as carriers of antioxidant compounds, allowing us to propose their use as active packing. Full article
Show Figures

Graphical abstract

Back to TopTop