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Antioxidants
Special Issues
Environmental Sustainable Films with Antioxidant and Antimicrobial Action for Active...
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Environmental Sustainable Films with Antioxidant and Antimicrobial Action for Active Food Packaging

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 (15 June 2024) | Viewed by 4189

Special Issue Editors

Prof. Dr. Enrico Novelli

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Guest Editor
Department of Comparative Biomedicine and Food Science, University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, Italy
Interests: food authentication; fresh meat quality; meat products quality; shelf life; lipid oxidation; food additives; sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Dr. Stefania Balzan

E-Mail Website
Guest Editor
Department of Comparative Biomedicine and Food Science, University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, Italy
Interests: foods of animal origin; shelf life; nonconventional meat; vegetable byproduct; antioxidant activity; food composition; quality and safety; food authentication
Special Issues, Collections and Topics in MDPI journals
Dr. Luca Fasolato

E-Mail Website
Guest Editor
Department of Comparative Biomedicine and Food Science, University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, Italy
Interests: natural antimicrobial activities; food microbiology; foods of animal origin; shelf life; food safety; emerging foodborne pathogens
Special Issues, Collections and Topics in MDPI journals
Dr. Ozgur Tarhan

E-Mail Website
Guest Editor
Department of Food Engineering, Faculty of Engineering Usak University, Usak, Turkey
Interests: engineering fundamentals; food sciences and engineering; biotechnology and nanotechnology; protein nanoparticles; hydrogels; edible films and coatings
Dr. Sarah Currò

E-Mail Website
Guest Editor
Department of Comparative Biomedicine and Food Science, University of Padova, Agripolis, Viale dell’Università 16, 35020 Legnaro, Italy
Interests: food microbiology; food authentication; foods of animal origin; shelf life; food composition; animal production; dairy science

Special Issue Information

Dear Colleagues,

Packaging films with antioxidant or antimicrobial action represent a large field of research in the frame of active food packaging. Several approaches (chemical and physical methods) have been adopted to incorporate plant/vegetal-origin bioactive compounds (mainly antioxidants) into films that, in particular conditions, can exert an antimicrobial effect. These active compounds can be obtained from many different sources. However, in the frame of the circular economy, a new trend in the employment of active compounds obtained from agricultural by-products and/or food wastes is a step forward in the field of active and environmental sustainable food packaging.

This Special Issue aims to include original research articles, high-quality review articles, and short communications, especially regarding the use of antioxidants and/or antimicrobials obtained from agricultural by-products and/or food wastes in active food packaging. Critical papers presenting the pros and cons of this application are welcome, especially in the light of their safety and suitability during storage in market conditions.

Comprehensive works regarding new trends in edible films, nanostructured bio-coatings, antioxidant and/or antimicrobial films from agri-food wastes and their preservative action on real food matrixes are highly encouraged. Articles should also provide new insight in the technology of manufacture, quality assessment and shelf life of active films, as well as new methods for the performance evaluation of these active food packaging systems.

Prof. Dr. Enrico Novelli
Dr. Stefania Balzan
Dr. Luca Fasolato
Dr. Ozgur Tarhan
Dr. Sarah Currò
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 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

  • antioxidants
  • antimicrobials
  • agricultural by-products
  • food waste recovery
  • active packaging
  • shelf-life

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Published Papers (2 papers)

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Research

16 pages, 4909 KiB  
Article
Active Packaging Film Developed by Incorporating Starch Aldehyde–Quercetin Conjugate into SPI Matrix
by Yufeng Sun, Yang Ju, Qinfei Xie, Ran Tao, Lili Wang, Bei Fan and Fengzhong Wang
Antioxidants 2024, 13(7), 810; https://doi.org/10.3390/antiox13070810 - 4 Jul 2024
Viewed by 781
Abstract
In this study, soy protein isolate (SPI) films incorporating quercetin-grafted dialdehyde starch (DAS-QR) and DAS/QR, respectively, were developed. The structural, physical, and functional properties of the composite films were determined. The results suggested that DAS-QR and DAS/QR formed hydrogen bonding with the SPI [...] Read more.
In this study, soy protein isolate (SPI) films incorporating quercetin-grafted dialdehyde starch (DAS-QR) and DAS/QR, respectively, were developed. The structural, physical, and functional properties of the composite films were determined. The results suggested that DAS-QR and DAS/QR formed hydrogen bonding with the SPI matrix, which improved the structural properties of the films. The light-blocking capacity, thermal stability, hydrophobicity, tensile strength, elongation at break, and antioxidant and antibacterial abilities of SPI films were improved by DAS-QR and DAS/QR. Notably, SPI films incorporated with DAS-QR exhibited better performance than those with DAS/QR in terms of antioxidant (SPI/DAS-QR: 79.8% of DPPH and 62.1% of ABTS scavenging activity; SPI/DAS/QR: 71.4% of DPPH and 56.0% of ABTS scavenging activity) and antibacterial abilities against S. aureus (inhibition rate: 92.7% for SPI/DAS-QR, 83.4% for SPI/DAS/QR). The composite coating film SPI/DAS-QR effectively maintained appearance quality, delayed the loss of weight and total soluble solids, postponed malondialdehyde accumulation, and decreased peroxidase activity and microbial contamination in fresh-cut potatoes. These good performances highlight SPI/DAS-QR as a promising active packaging material for fresh-cut product preservation. Full article
(This article belongs to the Special Issue Environmental Sustainable Films with Antioxidant and Antimicrobial Action for Active Food Packaging)
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17 pages, 15782 KiB  
Article
The Effects of Citric Acid Crosslinking on Fabrication and Characterization of Gelatin/Curcumin-Based Electrospun Antioxidant Nanofibers
by Reem Hasan, Gulum Sumnu, Serpil Sahin, Emel Oz and Fatih Oz
Antioxidants 2023, 12(7), 1387; https://doi.org/10.3390/antiox12071387 - 5 Jul 2023
Cited by 15 | Viewed by 2798
Abstract
Nanofibers, produced through the novel method of electrospinning, have a high ratio of surface area to volume, which allows them to have different optical, electrical, thermal, and mechanical properties than macroscale materials. In this study, it was aimed to produce nanofibers with gelatin [...] Read more.
Nanofibers, produced through the novel method of electrospinning, have a high ratio of surface area to volume, which allows them to have different optical, electrical, thermal, and mechanical properties than macroscale materials. In this study, it was aimed to produce nanofibers with gelatin and curcumin. The effects of gelatin concentration and crosslinking with citric acid on the characteristics of electrospun nanofibers were studied. Gelatin film containing neither citric acid nor curcumin was used as control. Solutions were evaluated by solution conductivity, color analysis, and rheological properties. Obtained nanofibers were characterized by morphological analysis (SEM), antioxidant activity (AA), thermal properties (TGA, XRD, DSC), water vapor permeability (WVP), and Fourier transform infrared (FTIR) analysis. It was found that the functional groups of gelatin were not changed significantly but some degree of crosslinking was seen, as indicated by the changes in AA, crystallinity, etc. Improvement in antioxidant activities was seen, which was the highest for gelatin and curcumin films (32%). The highest melting temperature (78 °C) and WVP (2.365 × 10−10 gm−1 s−1 Pa−1) was seen for gelatin and curcumin films crosslinked with 0.5% citric acid. Gelatin with curcumin films crosslinked with 1% citric acid showed the lowest crystallinity (1.56%). It was concluded that even though citric acid might not prove to be a stable crosslinking agent for the protein (gelatin), it contributed to the antioxidant nature of the films, along with curcumin. These films are promising candidates to be applied on cut fruits, to reduce water loss and oxidation and hence extend their shelf lives. Full article
(This article belongs to the Special Issue Environmental Sustainable Films with Antioxidant and Antimicrobial Action for Active Food Packaging)
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