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Polymers
Special Issues
Polymers and Polymer Composites for Food Packaging
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Polymers and Polymer Composites for Food Packaging

A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Polymer Composites and Nanocomposites".

Deadline for manuscript submissions: closed (15 May 2023) | Viewed by 5772

Special Issue Editors

Dr. Shaoling Lin

E-Mail Website
Guest Editor
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
Interests: antimicrobial compositions; curcumin; photodynamic sterilization; sonodynamic sterilization
Prof. Dr. Baodong Zheng

E-Mail Website
Guest Editor
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Interests: starch; lotus
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food packaging serves many purposes, such as maintaining food quality, preventing microbial contamination, and prolonging the shelf life of food. As the main functional components, polymer composites for food packaging have received extensive attention and rapidly evolved in recent years, especially natural polymers and their derivatives. This Special Issue plans to bring together a number of original papers and reviews covering (but not restricted to) the following topics:

  • New polymer composites (including polysaccharides, proteins, peptides, polyesters, polyamides, etc.) from renewable resources and biodegradable polymers with improved packaging properties.
  • Environmentally friendly degradable antibacterial polymer materials for food packaging.
  • Effects of antibacterial polymer materials on food.
  • Fabrication, modification, and application of natural polymer-based materials.
  • Toxicological studies of polymers used in food packaging.
  • New frontiers of polymer materials for food packaging.

The above list is only indicative and by no means exhaustive, and any original research work or review article on the role of “Polymers and Polymer Composites for Food Packaging” is welcome.

Dr. Shaoling Lin
Prof. Dr. Baodong Zheng
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. Polymers 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 2700 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

  • antimicrobial polymers
  • food packaging
  • bioactive packaging
  • food safety and quality
  • polymer materials
  • polysaccharides
  • proteins
  • peptides

Published Papers (2 papers)

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Research

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15 pages, 5639 KiB  
Article
Effective Preservation of Chilled Pork Using Photodynamic Antibacterial Film Based on Curcumin-β-Cyclodextrin Complex
by Jingru Wu, Jing Li, Fang Xu, Arong Zhou, Shaoxiao Zeng, Baodong Zheng and Shaoling Lin
Polymers 2023, 15(4), 1023; https://doi.org/10.3390/polym15041023 - 18 Feb 2023
Cited by 4 | Viewed by 1316
Abstract
A biodegradable photodynamic antibacterial film (PS-CF) was prepared using the casting method, with κ-Carrageenan (κ-Car) as the film-forming substrate and curcumin-β-cyclodextrin (Cur-β-CD) complex as photosensitizer. Chilled pork samples were coated with PS-CF and stored at 4 °C to investigate the effects of PS-CF [...] Read more.
A biodegradable photodynamic antibacterial film (PS-CF) was prepared using the casting method, with κ-Carrageenan (κ-Car) as the film-forming substrate and curcumin-β-cyclodextrin (Cur-β-CD) complex as photosensitizer. Chilled pork samples were coated with PS-CF and stored at 4 °C to investigate the effects of PS-CF combined with LED light irradiation (425 nm, 45 min) (PS+L+) on pork preservation during 10 days of storage. The total viable count (TVC) of bacteria, total volatile basic nitrogen value (TVB-N) and the pH of pork treated with PS+L+ were all lower than the control, and the water-holding capacity (WHC) was higher. Ten days later, the TVB-N value was 12.35 ± 0.57 mg/100 g and the TVC value was 5.78 ± 0.17 log CFU/g, which was within the acceptable range. Sensory evaluation determined that the color, odor, and overall acceptability of pork treated with PS+L+ were significantly better than the control. These findings suggest that PS+L+ treatment effectively extended the shelf life of chilled pork from ~4–5 to 10 days. Correlation analysis showed that the sensory quality of the chilled pork significantly correlated with total bacterial counts, TVB-N and thiobarbituric acid reactive substances (TBARS) (p < 0.05), suggesting that these biomarkers could be used as standard indicators for evaluating the freshness of chilled pork. These findings demonstrate the effectiveness of Cur-β-CD photodynamic antibacterial film for the preservation of chilled pork and provide a theoretical basis for the application of the film for the preservation of fresh food in general. Full article
(This article belongs to the Special Issue Polymers and Polymer Composites for Food Packaging)
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Review

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19 pages, 1967 KiB  
Review
A Review of Cyclodextrin Encapsulation and Intelligent Response for the Release of Curcumin
by Jing Li, Fang Xu, Yujie Dai, Jiawen Zhang, Yuan Shi, Danning Lai, Natthida Sriboonvorakul and Jiamiao Hu
Polymers 2022, 14(24), 5421; https://doi.org/10.3390/polym14245421 - 11 Dec 2022
Cited by 7 | Viewed by 3720
Abstract
To overcome the low water solubility and low bioavailability of curcumin (CUR), multiple delivery strategies have been proposed. Among these, cyclodextrin-based carriers have been widely used for the encapsulation and delivery of CUR. Cyclodextrins (CDs), as natural oligosaccharides, have been well known for [...] Read more.
To overcome the low water solubility and low bioavailability of curcumin (CUR), multiple delivery strategies have been proposed. Among these, cyclodextrin-based carriers have been widely used for the encapsulation and delivery of CUR. Cyclodextrins (CDs), as natural oligosaccharides, have been well known for their biodegradability, biocompatibility, non-toxicity, and internal hydrophobic and external hydrophilic structural features. This paper summarizes the recently reported CD-based carriers for encapsulating CUR. Particularly, the polymerization properties of CD self-assembly to enhance the encapsulation of CUR are discussed. In addition, the current progress on stimuli-responsive CD carriers for controlled release of CUR is described, which laid an important foundation for the development of CUR-based precision therapy in clinical practice. In conclusion, this review may provide ideas for the future development of a CD-based encapsulant for CUR. Full article
(This article belongs to the Special Issue Polymers and Polymer Composites for Food Packaging)
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