Biodegradable Films and Coatings as Emerging Trends in Food Packaging Processes

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 20 September 2024 | Viewed by 2045

Special Issue Editor


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Guest Editor
Department of Biochemistry and Biotechnology, School of Health Science, University of Thessaly, 41500 Larissa, Greece
Interests: food technology and quality control; food biopolymers; food chemistry; food analysis; food processing; food and nutrition; food preservation; food safety

Special Issue Information

Dear Colleagues,

Food packaging is a critical factor in maintaining food quality and safety during storage, transportation and sale. Traditional packaging materials are widely designed to protect food from mechanical damage, harmful radiation and gases that promote undesirable reactions, as well as to prevent contamination by pathogenic microorganisms and toxic chemicals. For these reasons, millions of tons of plastic are produced annually worldwide, but they are non-degradable and cannot be recycled. As a result, plastic materials and food waste accumulate in oceans and landfills, causing severe damage to ecosystems. Thus, there is huge potential and strong research interest in developing and manufacturing packaging materials from biodegradable ingredients.

This Special Issue on “Biodegradable Films and Coatings as Emerging Trends in Food Packaging Processes” seeks high-quality research focusing on the latest advances in food packaging materials and technologies. Topics include, but are not limited to:

  • Novel technologies in the production and application of biodegradable food packaging materials;
  • Biopolymers-based packaging as films and coatings in food preservation and safety;
  • The fortification of biodegradable films and coatings with, e.g., antioxidants and their effectiveness as food packaging materials;
  • The effects of food waste derived bioactive compounds on intelligent biodegradable packaging materials;
  • Nanomaterials as biodegradable food packaging.

Dr. Persephoni Giannouli
Guest Editor

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 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

  • biopolymers
  • coatings
  • films
  • biodegradable packaging
  • antioxidants
  • nanomaterials
  • bioactive compounds

Published Papers (2 papers)

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Research

13 pages, 2743 KiB  
Article
Use of Cold Plasma as an Alternative to Improve Corn Starch-Based Films: Effect of the Plasma Application Strategy
by Mayara Lima Goiana, Adriano Lincoln Albuquerque Mattos, Morsyleide de Freitas Rosa and Fabiano André Narciso Fernandes
Processes 2024, 12(7), 1429; https://doi.org/10.3390/pr12071429 - 9 Jul 2024
Viewed by 276
Abstract
Starch-based biodegradable films are a type of packaging material that can naturally decompose in the environment. Current challenges regarding starch-based film applications are their high solubility and low hydrophobicity. Prior studies have shown that plasma application improves the physical, chemical, and mechanical properties [...] Read more.
Starch-based biodegradable films are a type of packaging material that can naturally decompose in the environment. Current challenges regarding starch-based film applications are their high solubility and low hydrophobicity. Prior studies have shown that plasma application improves the physical, chemical, and mechanical properties of these films. This work evaluates the plasma application strategy regarding the process stage in which plasma should be applied (starch granule, film-forming solution, or film). Three groups of films were produced: a film produced with the plasma-treated starch, a film produced by subjecting the film-forming solution to plasma treatment, and a plasma-treated film produced with the untreated starch. A 22 face-centered experimental design was applied to each group of films to attain the optimal film of each group. The design consisted of applying plasma at 100, 200, and 300 Hz for 0, 10, and 20 min to each group. The results showed significant differences regarding their physical-chemical and morphological properties. Most chemical changes occurred in the starch subjected to plasma prior to film formation, while the films produced with the untreated starch presented physical changes. Plasma-treated films presented reduced solubility and higher hydrophobicity. Full article
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16 pages, 1341 KiB  
Article
Gelatin and Gelatin/Rice Starch Coatings Affect Differently Fresh-Cut Potatoes and Colocasia Slices
by Anastasia Bari and Persephoni Giannouli
Processes 2023, 11(8), 2383; https://doi.org/10.3390/pr11082383 - 8 Aug 2023
Cited by 1 | Viewed by 1408
Abstract
Traditional food packaging materials maintain food quality and safety during storage, but they cause significant environmental pollution. For this reason, there has been an increased demand in designing packaging materials from biodegradable ingredients such as edible proteins and polysaccharides. In the current study, [...] Read more.
Traditional food packaging materials maintain food quality and safety during storage, but they cause significant environmental pollution. For this reason, there has been an increased demand in designing packaging materials from biodegradable ingredients such as edible proteins and polysaccharides. In the current study, biodegradable coatings from gelatin (Gel) or gelatin–rice starch (Gel-RS) mixtures were applied to fresh-cut Colocasia (Colocasia esculenta) and potato (Solanum tuberosum) samples, and main quality properties such as weight loss, firmness, breaking force, and color were evaluated during storage for seven days at 5 °C. Gel-coated potato samples kept moisture at higher levels compared to untreated samples or Gel-RS-coated samples (weight loss 41.40 ± 3.33%), while no differences in weight loss were observed for all fresh-cut Colocasia samples. Furthermore, the gelatin–rice starch coating increased the breaking force (1181.40 ± 159.73) and hardness (1609.6 ± 76.79) of fresh-cut potato samples during storage conditions. On the other hand, fresh-cut Colocasia coated with gelatin and gelatin/rice starch showed no significant differences in weight loss and texture characteristics. In conclusion, gelatin and gelatin/rice starch coatings provoke preservation of quality characteristics during storage of fresh-cut potatoes but have no preservation effects on fresh-cut Colocasia. This research enriches the knowledge of the effects of biodegradable coatings on fresh-cut starchy tubers. Full article
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