Antimicrobial and Antioxidants Capacities: Application in Food Packaging
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".
Deadline for manuscript submissions: closed (15 September 2024) | Viewed by 3814
Special Issue Editors
Interests: biopolymers; polymer processing; reactive extrusion; active packaging; biological properties
Interests: biopolymers; polymer processing; reactive extrusion; active packaging; biological properties
Special Issue Information
Dear Colleagues,
Food spoilage caused by microorganisms’ activity is the most established cause of food degradation, making food unsafe for consumption and increasing food waste. The food packaging paradigm has changed, particularly in consumer demands, and, together with ecological concerns, researchers have been challenged to develop sustainable materials with an added value function.
The development of packaging with antimicrobial and antioxidant properties is a promising way to actively control both bacterial and fungal proliferation and oxidation that leads to food spoilage, resulting in an increase in shelf life. Methods of producing packaging with antimicrobial activity range from adding sachets with volatile antimicrobial agents up to the incorporation of active agents directly into the polymer matrix or coating/grafting antimicrobial substances onto the packaging surface. Active compounds with biological capacities can be obtained from many different sources, either natural or synthetic.
Knowing that antimicrobial and antioxidant packaging remains a very important and challenging product technology, this Special Issue is open to contributions of original research articles and high-quality review articles related to the use of antioxidants and antimicrobial agents in food packaging. These include, but are not limited to, the following research topics:
- Polymers and biopolymers processing.
- Synthesis or extraction of antioxidant and antimicrobial agents.
- Coating or encapsulation of antioxidant and antimicrobial agents.
- Cytotoxicity of matrix polymer/active agents.
- Antioxidant and antimicrobial films from natural and synthetic sources.
- Technological approaches on the evaluation of active food packaging systems.
- Production processes of active packaging through green chemistry approaches.
- Packing polymers as protecting barriers.
Dr. M. Cidalia R. Castro
Dr. Ana Vera A. MacHado
Guest Editors
Dr. Pedro V. Rodrigues
Guest Editor Assistant
Manuscript Submission Information
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Keywords
- active packaging
- antimicrobial properties
- antioxidant properties
- (bio)polymers processing
- coating/encapsulation of active agents
- shelf-life
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