Recent Research on Antibacterial, Preservative and Degradable Properties of Food Coatings and Films
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".
Deadline for manuscript submissions: 3 July 2024 | Viewed by 1006
Special Issue Editors
Interests: functional foods; functional plant protein products; cold plasma technology; antimicrobial packaging; delivery system
Special Issue Information
Dear Colleagues,
Designing and preparing degradable coatings or films with excellent antibacterial or preservative properties is one of the most important measures to tackle the food security and environmental sustainability issues that are present globally. Although partially degradable materials have been shown to be promising alternatives to petroleum-based materials, they present special limitations in their physicochemical properties (mechanical properties, moisture and water resistance and heat resistance, degradable properties, etc.) and antibacterial efficacy, release profile, and safety that must be improved before their application in packaging food systems. Recent advances refer to the development of new natural antibacterial ingredients, green modification technology and innovative structure design of composite films to enhance the performance of films or coatings that are currently under study. In addition, the embedding technology of antibacterial ingredients or design of intelligent responsive antibacterial films or coatings to achieve the efficient, stable and intelligent release of active antibacterial ingredients has also contributed to the preservation of meat, flour products, fruits and vegetables, shelf-life extension and protection of food quality and sensory properties during storage.
Dr. Guiyun Chen
Dr. Shuhong Li
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
- film
- coating
- natural antibacterial ingredients
- degradable properties
- release profile
- preservation application
- green modification
- performance enhancement
- antibacterial mechanism
