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Foods
Special Issues
Recent Advances in Antioxidant Active Food Packaging
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Recent Advances in Antioxidant Active Food Packaging

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

Deadline for manuscript submissions: closed (20 January 2022) | Viewed by 7164

Special Issue Editors

Dr. Ana Sanches-Silva

E-Mail Website
Guest Editor
National Institute of Agrarian and Veterinary Research, Rua dos Lágidos, Lugar da Madalena, 4485- 655 Vairão, Vila do Conde, Portugal
Interests: essential oils in food preservation; flavor and safety
Special Issues, Collections and Topics in MDPI journals
Dr. Raquel Sendón

E-Mail Website
Guest Editor
Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Pharmacy, University of Santiago de Compostela, 15782-Santiago de Compostela, Spain
Interests: active packaging; food safety; food contact materials; food packaging; food preservation; analytical chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Since the beginning of the current millennium, significant developments in food packaging have been observed. These are mainly related with the increase of the effectiveness of the processes, enhancement of safety and quality through the whole supply chain, and the need of reducing product losses and urgent requirement of reducing the environmental impact.

Active packaging is an excellent concept with the perspective of increasing food shelf-life and allowing to reduce food losses. This food packaging concept is also valorizing environmental health; therefore, there is an increasing development of active systems that use bio-based polymers.

In order to protect foods from oxidation reactions, the food industry employs antioxidants, which are generally synthetic and directly added to foodstuffs. However, they can also be incorporated in the packaging with the aim of being controlled release and to exhibit their action in the surface of foods.

This Special Issue encourages the submission of high-quality original research and review articles, covering recent advancements on antioxidant active food packaging.

Potential topics include but are not limited to the following:

  • Use of natural extracts, essential oils, and food byproducts to prepare antioxidant active packaging;
  • Developments in the preparation of antioxidant active packaging, namely, the use of bio-based polymers;
  • Developments in oxygen scavenging sachets and materials;
  • Release studies of antioxidant active packaging;
  • Encapsulation of antioxidant ingredients to be used in antioxidant active packaging;
  • Evaluation of the barrier and mechanical properties of antioxidant active packaging;
  • Development of edible antioxidant active packaging;

Evaluation of the effectiveness of antioxidant active packaging in contact with real foods (e.g., meat products, dairy, oils and fats).

Dr. Ana Sanches-Silva
Dr. Raquel Sendón
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

  • Antioxidant releasing systems
  • Food packaging
  • Antioxidant materials
  • Natural extracts
  • Essential oils
  • Food byproducts
  • Barrier properties
  • Mechanical properties
  • Encapsulation
  • Edible packaging

Published Papers (2 papers)

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Research

23 pages, 3176 KiB  
Article
Efficacy of Whey Protein Film Incorporated with Portuguese Green Tea (Camellia sinensis L.) Extract for the Preservation of Latin-Style Fresh Cheese
by João Robalo, Maria Lopes, Olga Cardoso, Ana Sanches Silva and Fernando Ramos
Foods 2022, 11(8), 1158; https://doi.org/10.3390/foods11081158 - 16 Apr 2022
Cited by 15 | Viewed by 3162
Abstract
Fresh cheese composition favors the growth of microorganisms and lipid oxidation, leading to a short shelf life. Whey protein concentrates can be used to produce active films in which green tea (Camellia sinensis L.) extract, rich in bioactive compounds, namely catechins, can [...] Read more.
Fresh cheese composition favors the growth of microorganisms and lipid oxidation, leading to a short shelf life. Whey protein concentrates can be used to produce active films in which green tea (Camellia sinensis L.) extract, rich in bioactive compounds, namely catechins, can be incorporated. Thus, the main objective of this study was to evaluate the efficacy of an edible active film, incorporated with green tea extract, to preserve goat and mixture (goat and sheep) fresh cheeses. Our results demonstrated that Portuguese green teas (antioxidant activity coefficient—AAC = 746.7) had superior antioxidant capacity to that of the evaluated Asian green tea (AAC = 650). Furthermore, green tea produced from the leaves of the new Portuguese Chá Camélia tea plantation had the highest potential to retain the antioxidant capacity (97.3%). Additionally, solid–liquid extractions led to extracts with higher antioxidant activity (AAC = 1500), but Soxhlet extractions presented higher yield (43%). Furthermore, the active film incorporated with Portuguese green tea extract exhibited a high antioxidant capacity (AAC ≈ 595.4). In addition, the active film effectively delayed the lipid oxidation of the evaluated fresh cheeses (3.2 mg MDA Eq/kg) when compared with the control (4.2 mg MDA Eq/kg). Moreover, the active films effectively inhibited the growth of microorganisms, especially E. coli (1.5 × 10 CFU/g), when compared with the blank (2.2 × 102 CFU/g). This study suggests that the new whey protein film incorporated with Portuguese green tea extract has the potential to be used to extend fresh cheese shelf life. Full article
(This article belongs to the Special Issue Recent Advances in Antioxidant Active Food Packaging)
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20 pages, 32118 KiB  
Article
Active Polypropylene-Based Films Incorporating Combined Antioxidants and Antimicrobials: Preparation and Characterization
by Seyed Hadi Peighambardoust, Seyedeh Homa Fasihnia, Seyed Jamaleddin Peighambardoust, Mirian Pateiro, Rubén Domínguez and José M. Lorenzo
Foods 2021, 10(4), 722; https://doi.org/10.3390/foods10040722 - 29 Mar 2021
Cited by 10 | Viewed by 2744
Abstract
Development of polypropylene (PP) films incorporating antioxidant-antimicrobial agents can inhibit microbial growth and reduce undesirable deteriorating reactions and can preserve the quality of food. This study was aimed to use a combination of sorbic acid (SA), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) [...] Read more.
Development of polypropylene (PP) films incorporating antioxidant-antimicrobial agents can inhibit microbial growth and reduce undesirable deteriorating reactions and can preserve the quality of food. This study was aimed to use a combination of sorbic acid (SA), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) to provide a synergistic effect at their reduced concentrations. A Combination of the additives was more effective in enhancing mechanical properties compared to their single state in film composition. The PP-2%SA-3%BHA film (T3) had the highest tensile strength (17.9 MPa) and the lowest elongation at break (7.1%) than other films. The fourier-transform infrared (FTIR) proposed physical mixing of active additives within PP-matrix. Scanning electron microscopy showed uniform dispersion of the additives in PP-2%SA-1%BHT-1%BHA film (T4) compared to others. BHT containing films decreased the storage and loss moduli leading to weakening of film viscoelastic behaviour and reducing film melting point. The prepared active films showed higher antioxidant activity than control PP-film following an order of T4 > T2 > T3 corresponding to DPPH radical scavenging values of 89.1, 83.4 and 79.1%, respectively. All active films inhibited gram-negative and gram-positive bacteria growth. The results of this study indicated that the prepared active films possess desirable mechanical, thermal, antioxidant and antimicrobial properties enabling their use in food packaging. Full article
(This article belongs to the Special Issue Recent Advances in Antioxidant Active Food Packaging)
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