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Edible Films Characterization and Application in Foods
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Edible Films Characterization and Application in Foods

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (31 January 2018) | Viewed by 20842

Special Issue Editors

Dr. Reza Tahergorabi

E-Mail Website
Guest Editor
Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
Interests: seafood; seafood-processing by-products; food packaging; biodegradable films; edible coatings
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Salam A. Ibrahim

E-Mail Website
Co-Guest Editor
Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411-1064, USA
Interests: food microbiology; food safety; food fermentation; lactic acid bacteria; dairy food technologyfunctional foods; probiotics; prebiotics; organic acid production; spoilage microbes; fermented beverages; bioconversion process; rapid methods for detection foodborne pathogens
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

More recently, edible films have been attracting a great deal of attention in the food packaging industry as eco-friendly alternatives to conventional plastic packaging. Both increasing consumer demand for safe, convenient, and stable foods, and also awareness of the negative environmental impacts of non-biodegradable packaging waste, motivated the increasing interest and research activity in edible packaging. Edible films and edible coatings are sometimes used synonymously; however, there is a difference in that films are first molded as solid sheets, which are then applied as a wrapping on a food product, whereas coatings are applied in a liquid form to food, usually by immersing the product in a solution-generating substance formed by the structural matrix. The structural matrix for edible films and coatings contains carbohydrate, protein, lipid, or multicomponent mixture.

Edible films and coatings have similar functions to those of conventional packaging, acting as barriers against water vapor, gases, and flavor compounds and protecting the product from mechanical damage, physical, chemical and microbiological activities. Although edible films and coatings are not meant to entirely replace conventional packaging, the efficiency of food protection can be enhanced by combining primary edible packaging and secondary nonedible packaging.

Dr. Reza Tahergorabi
Prof. Dr. Salam A. Ibrahim
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

  • Edible films

  • Edible films properties

  • Food preservation

Published Papers (3 papers)

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Research

13 pages, 2583 KiB  
Article
Influence of Codium tomentosum Extract in the Properties of Alginate and Chitosan Edible Films
by Ana Augusto, Juliana R. Dias, Maria J. Campos, Nuno M. Alves, Rui Pedrosa and Susana F. J. Silva
Foods 2018, 7(4), 53; https://doi.org/10.3390/foods7040053 - 01 Apr 2018
Cited by 36 | Viewed by 7542
Abstract
The growing search for natural alternatives to synthetic food packaging materials and additives has increased, and seaweed extracts’ bioactivity has made them suitable candidates for incorporation in novel edible films. This study aims to investigate the effect of Codium tomentosum seaweed extract (SE) [...] Read more.
The growing search for natural alternatives to synthetic food packaging materials and additives has increased, and seaweed extracts’ bioactivity has made them suitable candidates for incorporation in novel edible films. This study aims to investigate the effect of Codium tomentosum seaweed extract (SE) incorporation in alginate and chitosan edible films. Alginate- and chitosan-based films with and without the incorporation of 0.5% SE were characterized according to their physical, optical, mechanical, and thermal properties. Seaweed extract incorporation in chitosan films resulted in an increase of film solubility (50%), elasticity (18%), and decrease of puncture strength (27%) and energy at break (39%). In alginate films, the extract incorporation significantly decreased film solubility (6%), water vapour permeability (46%), and elasticity (24%), and had no effect on thermal properties. Depending on the type of application, the addition of SE in edible films can bring advantages for food conservation. Full article
(This article belongs to the Special Issue Edible Films Characterization and Application in Foods)
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749 KiB  
Article
Application of a Surimi-Based Coating to Improve the Quality Attributes of Shrimp during Refrigerated Storage
by Abdulhakim Sharaf Eddin and Reza Tahergorabi
Foods 2017, 6(9), 76; https://doi.org/10.3390/foods6090076 - 05 Sep 2017
Cited by 13 | Viewed by 6800
Abstract
Shrimp is a popular seafood throughout the world. However, shrimp is highly perishable due to biochemical, microbiological, or physical changes during postmortem storage. In this study, the effect of a surimi-based coating with and without montmorillonite (MMT) nanoclay on shrimp quality was evaluated [...] Read more.
Shrimp is a popular seafood throughout the world. However, shrimp is highly perishable due to biochemical, microbiological, or physical changes during postmortem storage. In this study, the effect of a surimi-based coating with and without montmorillonite (MMT) nanoclay on shrimp quality was evaluated during eight days of refrigerator storage. Use of a surimi-based coating resulted in reductions of aerobic plate counts (APC) up to 2 log units. The combined effect of the MMT and coating was observed. Surimi-based coating with MMT resulted in lower APC (p < 0.05) toward the end of storage. The application of surimi-based coating with MMT to the shrimp samples improved sensory quality and delayed lipid oxidation and color deterioration during storage time. In general, better texture was observed when coating was applied either with or without MMT. This study suggests that surimi-based coating may improve the quality of shrimp during refrigerated storage. Full article
(This article belongs to the Special Issue Edible Films Characterization and Application in Foods)
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740 KiB  
Article
Controlling Blown Pack Spoilage Using Anti-Microbial Packaging
by Rachael Reid, Declan Bolton, Andrey A. Tiuftin, Joe P. Kerry, Séamus Fanning and Paul Whyte
Foods 2017, 6(8), 67; https://doi.org/10.3390/foods6080067 - 12 Aug 2017
Cited by 6 | Viewed by 5886
Abstract
Active (anti-microbial) packaging was prepared using three different formulations; Auranta FV; Inbac-MDA and sodium octanoate at two concentrations (2.5 and 3.5 times their minimum inhibitory concentration (MIC, the lowest concentration that will inhibit the visible growth of the organisms) against Clostridium estertheticum, [...] Read more.
Active (anti-microbial) packaging was prepared using three different formulations; Auranta FV; Inbac-MDA and sodium octanoate at two concentrations (2.5 and 3.5 times their minimum inhibitory concentration (MIC, the lowest concentration that will inhibit the visible growth of the organisms) against Clostridium estertheticum, DSMZ 8809). Inoculated beef samples were packaged using the active packaging and monitored for 100 days storage at 2 °C for blown pack spoilage. The time to the onset of blown pack spoilage was significantly (p < 0.01) increased using Auranta FV and sodium octanoate (caprylic acid sodium salt) at both concentrations. Moreover, sodium octanoate packs had significantly (p < 0.01) delayed blown pack spoilage as compared to Auranta FV. It was therefore concluded that Auranta FV or sodium octanoate, incorporated into the packaging materials used for vacuum packaged beef, would inhibit blown pack spoilage and in the case of the latter, well beyond the 42 days storage period currently required for beef primals. Full article
(This article belongs to the Special Issue Edible Films Characterization and Application in Foods)
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