Special Issue "Innovations in Edible Films and Coatings"
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: 30 September 2019
Edible films and coatings are formed from edible biopolymers and food-grade additives using different techniques, which enable sustainable packaging solutions or protective layers on food surfaces. Biopolymers, such as proteins, polysaccharides, lipids, or a mixture of these, are able to form coherent films and coatings. Plasticizers and/or other additives are used with the film-forming biopolymers in order to modify the functional properties of the edible films and coatings and to prevent food quality changes, e.g., by moisture transfer, oxidation processes, loss of volatile flavours or microbial growth. Several film-forming mechanisms, including intermolecular interactions, such as covalent bonds, electrostatic, hydrophobic, and ionic interactions, play an important role for the final properties of edible films and coatings. To control the processing conditions is important as they can alter kinetics and reaction mechanisms. A better understanding of the recipe-process-molecular interaction relationships will help to further optimize edible films and coatings and to tailor their properties towards specific applications.
Edible films and coatings have a wide variety of raw materials and processing technologies and are suitable for several applications. This makes edible films and coatings an interesting research field with a high potential for innovations. This Special Issue is to build a platform to discuss the most recent state-of-the-art research, current applications and progress in the field of edible films and coatings.
We sincerely invite high quality original research and review papers on both, experimental and theoretical works addressing this topic:
Potential topics include, but are not limited to:
- Edible films and coatings for food applications
- Coating technologies
- Drying of edible films and coatings
- Edible composite materials
- Edible biopolymers for packaging applications
- Sensory properties of edible films and coatings
- Improved shelf-life by edible films and coatings
- Process technology and process design of edible films and coatings
- Molecular interaction-property relationships
Prof. Dr. Markus Schmid
Dr. Peter Muranyi
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 papers will be 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 monthly 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 550 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.
- edible films and coatings
- food packaging technology
- food processing
- food preservation