Edible Films and Coatings from Fruits or Vegetables
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: closed (16 February 2024) | Viewed by 7410
Special Issue Editor
Interests: food packaging; edible films and coatings; active packaging; intelligent packaging; smart packaging
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Edible films and coatings are characterized as thin layers of edible materials that can be applied to food products and play various important roles, such as in protecting the product from mechanical damage or physical, chemical, and microbiological activities. The main difference between these two forms is that an edible coating is a thin layer formed as a coating on a food product, while an edible film is a thin, preformed layer that, once formed, can be placed on or between food components or even sealed into edible pouches. They find applications, especially for highly perishable products, such as horticultural products, or can serve as standalone edible packaging materials. Their functions are based on a range of properties such as availability, mechanical resistance, optical properties, and the barrier effect against gases or water vapor as well as cost and sensory acceptability. Although edible films and coatings are not expected to completely replace conventional packaging materials, they can be used to extend food stability by reducing the exchange of moisture, gasses, lipid, and volatiles between a food and its surrounding environment. Typically, they can be produced from biopolymers (proteins, polysaccharides, and/or lipids); however, novel materials are still being evaluated, especially byproducts and residues, and should conform to achieving sustainability in food production. Edible films and coatings based on fruits and vegetables may be produced from a single macromolecule type, blends, or even composites (single or multilayers). They can be prepared from purees, pomaces, or extracts and show different functions, facilitating their application as protective coatings, thin films, active bags, wraps, leathers, or papers.
Dr. Sabina Galus
Guest Editor
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Keywords
- edible films
- edible coatings
- fruits and vegetables
- food packaging
- food quality
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