Application of Antioxidants in Food Contact Materials
A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".
Deadline for manuscript submissions: closed (10 October 2023) | Viewed by 405
Special Issue Editors
Interests: food safety; food packaging; food contact materials; migration; food analysis; risk assessment; coatings; active food packaging; analytical chemistry
Interests: food safety; food packaging; food contact materials; migration; food analysis; risk assessment; coatings; active food packaging; analytical chemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food contact materials can be defined as any material that is intended to be in contact with food, is already in contact with food, or can reasonably be brought into contact with food or transfer its constituents to the food under normal or foreseeable use.
Food packaging materials, the most obvious example of a food contact material, act as a barrier against external agents that may deteriorate food. Many of the most commonly used food packaging materials would be a commercial failure without the addition of additives that enhance the properties of the packaging without appreciably altering its chemical structure. Food additives can be used to protect food from undesirable agents such as oxidation and microorganisms.
Antioxidants are one of the most frequently used additives in the industry. These substances prevent or reduce oxidation, the actions of oxygen and other radicals in the food packaging, as well as in the food itself. Oxidation is a process generated by oxygen and free radicals, which react with a substrate resulting in food deterioration, generating rancidity, off favours and off odours, and enhancing the growth of microorganisms.
Active food packaging represents a revolution in the food industry. This type of packaging is designed to actively interact with its content and improve food quality by preventing spoilage and extending the food’s shelf-life, offering several advantages such as a postponed expiry date, additional distribution from the point of origin, and a decrease in food waste. The field of active packaging is still under development, but every year, more active materials are investigated, making this a topic of interest to the food industry, as well as regulatory agencies.
The objective of this Special Issue is to compile the latest research on the use and analysis of antioxidants in food contact materials; original contributions and review articles are welcome.
Prof. Dr. Perfecto Paseiro Losada
Dr. Antía Lestido-Cardama
Guest Editors
Manuscript Submission Information
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