Food Packaging and Preservation

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

Deadline for manuscript submissions: closed (10 August 2021) | Viewed by 9116

Special Issue Editor


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Guest Editor
School of Science, RMIT University, Melbourne, VIC 3083, Australia
Interests: food emulsions; structure-function in foods; biodegradable packaging; food engineering; micro/nano encapsulation; food powders/food drying
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We cordially invite you to submit systematic and comprehensive review papers to a Special Issue on Food Packaging and Preservation.

The reviews can broadly cover novel food packaging, including but not limited to intelligent and active packaging, biodegradable and compostable packaging, hybrid and composite packaging materials for food packaging, and the application of nanomaterials in food packaging. Reviews that cover physicochemical interactions between packaging material and food, and the shelf-life of packaged foods, will also be welcomed.

Reviews falling under the theme of food preservation can cover broad scientific and technological advances/innovations in food preservation, including preservation methods (physical, chemical, and microbiological) and preservatives. Novel preservation technologies such as high pressure, ultrasound, microwave, UV, cold plasma, pulsed electric field, irradiation, and the application of natural food preservatives (e.g., polyphenols) will be considered with priority.

Prof. Dr. Benu P. Adhikari
Guest Editor

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

  • food packaging
  • active and intelligent food packaging
  • advances in food packaging
  • materials, new materials used in food packaging
  • biodegradation/composting of food packaging
  • environmental impact of food packaging
  • food preservation
  • advanced/novel food preservation science and technology
  • natural food preservatives
  • food shelf life

Published Papers (1 paper)

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Review

26 pages, 992 KiB  
Review
Fresh Mushroom Preservation Techniques
by Katy Castellanos-Reyes, Ricardo Villalobos-Carvajal and Tatiana Beldarrain-Iznaga
Foods 2021, 10(9), 2126; https://doi.org/10.3390/foods10092126 - 09 Sep 2021
Cited by 32 | Viewed by 8499
Abstract
The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led [...] Read more.
The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging. Full article
(This article belongs to the Special Issue Food Packaging and Preservation)
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