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Foods
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Innovations in Edible Films and Coatings
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Innovations in Edible Films and Coatings

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

Deadline for manuscript submissions: closed (31 December 2019) | Viewed by 49090

Special Issue Editors

Prof. Dr. Markus Schmid

E-Mail Website
Guest Editor
Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
Interests: food packaging technology; food processing; food preservation; process technology and process design in life sciences; sustainable packaging; biopolymers in paper and film applications
Special Issues, Collections and Topics in MDPI journals
Dr. Peter Muranyi

E-Mail Website
Guest Editor
Fraunhofer Institute for Process Engineering and Packaging IVV
Interests: edible coatings; antimicrobial packaging; natural preservatives; non-thermal sterilization technologies; food safety; food microbiology; food quality assessment

Special Issue Information

Dear Colleagues,

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

Sincerely,

Prof. Dr. Markus Schmid
Dr. Peter Muranyi
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 and coatings
  • food packaging technology
  • food processing
  • food preservation

Published Papers (4 papers)

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Research

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16 pages, 1136 KiB  
Article
The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)
by Frederico V. R. Castro, Mariana A. Andrade, Ana Sanches Silva, Maria Fátima Vaz and Fernanda Vilarinho
Foods 2019, 8(8), 327; https://doi.org/10.3390/foods8080327 - 08 Aug 2019
Cited by 36 | Viewed by 5580
Abstract
Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of [...] Read more.
Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant’s extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC–GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage. Full article
(This article belongs to the Special Issue Innovations in Edible Films and Coatings)
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21 pages, 1975 KiB  
Article
The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties
by Tugce Senturk Parreidt, Martina Lindner, Isabell Rothkopf, Markus Schmid and Kajetan Müller
Foods 2019, 8(6), 203; https://doi.org/10.3390/foods8060203 - 11 Jun 2019
Cited by 42 | Viewed by 6174
Abstract
Water loss, gain or transfer results in a decline in the overall quality of food. The aim of this study was to form a uniform layer of sodium alginate-based edible coating (1.25% sodium alginate, 2% glycerol, 0.2% sunflower oil, 1% span 80, 0.2% [...] Read more.
Water loss, gain or transfer results in a decline in the overall quality of food. The aim of this study was to form a uniform layer of sodium alginate-based edible coating (1.25% sodium alginate, 2% glycerol, 0.2% sunflower oil, 1% span 80, 0.2% tween 80, (w/w)) and investigate the effects on the water barrier characteristics of fresh-cut cantaloupe and strawberries. To this end, a uniform and continuous edible film formation was achieved (0.187 ± 0.076 mm and 0.235 ± 0.077 mm for cantaloupe and strawberries, respectively) with an additional immersion step into a calcium solution at the very beginning of the coating process. The coating application was effective in significantly reducing the water loss (%) of the cantaloupe pieces. However, no significant effect was observed in water vapor resistance results and weight change measurements in a climate chamber (80%→60% relative humidity (RH) at 10 °C). External packaging conditions (i.e., closed, perforated, and open) were not significantly effective on water activity (aw) values of cantaloupe, but were effective for strawberry values. In general, the coating application promoted the water loss of strawberry samples. Additionally, the water vapor transmission rate of stand-alone films was determined (2131 g·100 µm/(m2·d·bar) under constant environmental conditions (23 °C, 100%→50% RH) due to the ability to also evaluate the efficacy in ideal conditions. Full article
(This article belongs to the Special Issue Innovations in Edible Films and Coatings)
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11 pages, 2091 KiB  
Article
Quality Control of Fresh-Cut Apples after Coating Application
by Martina Cofelice, Francesco Lopez and Francesca Cuomo
Foods 2019, 8(6), 189; https://doi.org/10.3390/foods8060189 - 01 Jun 2019
Cited by 51 | Viewed by 7231
Abstract
The growing demand for ready-to-eat fresh fruits has led to set-up appropriate strategies for preserving fruit quality and freshness of such commodities. To slow down the deterioration events such as respiration, moisture loss and enzymatic activity, ready-to-eat products should be protected with an [...] Read more.
The growing demand for ready-to-eat fresh fruits has led to set-up appropriate strategies for preserving fruit quality and freshness of such commodities. To slow down the deterioration events such as respiration, moisture loss and enzymatic activity, ready-to-eat products should be protected with an edible film. A suitable coating should combine hydrophilic and hydrophobic features to ensure good mechanical and gas barrier properties. Alginate/essential oil nanoformulations, one with low and the other with high oil content, here proposed to protect apple pieces during storage, were first characterized through dynamic light scattering and rheology. The effect of the application of the nanoformulations on the quality parameters of apples stored at 4 °C was considered by evaluating weight loss, pH and titratable acidity, total phenols content and the fruit appearance during storage. Mainly on the basis of pH and titratable acididty variation, the nanoformulation with low oil content resulted eligible for preserving the quality of fresh-cut apple pieces during storage. Full article
(This article belongs to the Special Issue Innovations in Edible Films and Coatings)
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Review

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38 pages, 1287 KiB  
Review
Alginate-Based Edible Films and Coatings for Food Packaging Applications
by Tugce Senturk Parreidt, Kajetan Müller and Markus Schmid
Foods 2018, 7(10), 170; https://doi.org/10.3390/foods7100170 - 17 Oct 2018
Cited by 381 | Viewed by 27804
Abstract
Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing [...] Read more.
Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily. Full article
(This article belongs to the Special Issue Innovations in Edible Films and Coatings)
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