Natural Antimicrobial and Antioxidant Agents in Food Packaging and Preservation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".
Deadline for manuscript submissions: 25 August 2024 | Viewed by 4179
Special Issue Editors
Interests: edible coatings and films; biodegradable films; active packaging; microencapsulation
Interests: food technology; biodegradable polymers; bioactive compounds; by-products
Special Issue Information
Dear Colleagues,
In recent years, consumers' perceptions of synthetic preservatives have grown unfavorable. In response to this, research is being focused on the extraction, characterization, and application of natural additives with the aim of increasing the food shelf life. Plants, animals, and microorganisms are considered the natural active component reservoirs. In addition, food industry by-products are an attractive source of bioactive compounds, at low cost and high availability. Natural antimicrobial and antioxidant agents have shown high potential to inhibit the growth of foodborne microorganisms and minimize oxidative reactions; however, their effects in real-world applications have not been fully evaluated in food products. Considering active and smart packaging, many studies have demonstrated the application of the bioactive additives in the polymeric matrix, but few works have applied the developed package in food and evaluated its shelf life, thus requiring further studies to enable a commercial application. In this Special Issue, we invite researchers to submit original research or reviews articles on natural antimicrobial and antioxidant agents used in food packaging and preservation. Topics of interest include the development, characterization, and application of active or smart packaging in food systems or simulants.
Dr. Marianne A. Shirai
Dr. Juliana Bonametti Olivato
Dr. Juliano Zanela
Guest Editors
Manuscript Submission Information
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Keywords
- bioactive compounds
- active packaging
- smart packaging
- coating
- food shelf-life
- biopolymers
- processing
- food safety
- food quality
- by-products
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