Edible Films Characterization and Application in Foods
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (31 January 2018) | Viewed by 21733
Special Issue Editors
Interests: seafood; seafood-processing by-products; food packaging; biodegradable films; edible coatings
Special Issues, Collections and Topics in MDPI journals
Interests: food microbiology; food safety; food fermentation; lactic acid bacteria; dairy food technologyfunctional foods; probiotics; prebiotics; organic acid production; spoilage microbes; fermented beverages; bioconversion process; rapid methods for detection foodborne pathogens
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
More recently, edible films have been attracting a great deal of attention in the food packaging industry as eco-friendly alternatives to conventional plastic packaging. Both increasing consumer demand for safe, convenient, and stable foods, and also awareness of the negative environmental impacts of non-biodegradable packaging waste, motivated the increasing interest and research activity in edible packaging. Edible films and edible coatings are sometimes used synonymously; however, there is a difference in that films are first molded as solid sheets, which are then applied as a wrapping on a food product, whereas coatings are applied in a liquid form to food, usually by immersing the product in a solution-generating substance formed by the structural matrix. The structural matrix for edible films and coatings contains carbohydrate, protein, lipid, or multicomponent mixture.
Edible films and coatings have similar functions to those of conventional packaging, acting as barriers against water vapor, gases, and flavor compounds and protecting the product from mechanical damage, physical, chemical and microbiological activities. Although edible films and coatings are not meant to entirely replace conventional packaging, the efficiency of food protection can be enhanced by combining primary edible packaging and secondary nonedible packaging.
Dr. Reza Tahergorabi
Prof. Dr. Salam A. Ibrahim
Guest Editors
Manuscript Submission Information
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Keywords
Edible films
Edible films properties
Food preservation
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