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Coatings for Food Technology and System

A section of Coatings (ISSN 2079-6412).

Section Information

Aims

The section “Coatings for Food Technology and System” aims to cover fundamental and applied aspects related to coatings for the food sector. This section expects contributions that can provide an advancement in knowledge and understanding of phenomena connected with the design, development, and performance of coatings primarily intended for direct or indirect quality preservation and shelf life extension of foods. Particularly welcome are works focusing on the role of the coating as the interface between the substrate and the surrounding environment, that is, how the coating affects phenomena including mass transfer, mechanical properties, contaminations, interaction with light, etc.

These coatings can be of different origin (e.g., organic, inorganic, and hybrid), deposited according to different techniques (e.g., dipping, spraying, brushing, and roll coating), applied on different substrates (e.g., directly on the food, on the packaging materials, and on food equipment), and have different attributes and features (e.g., edible/non edible, active/passive, micro-/nano-sized, etc.).

A non-exhaustive list of topics suitable for this section includes:

Coatings for packaging optimization (downgauging, eco-design, recyclability, etc.)
Edible coatings for food preservation
Active coatings (e.g., antimicrobial, antioxidant, etc.)
Barrier coatings (e.g., against gases, vapors, UV-Vis light)
Nanostructured and nanocomposite coatings
Characterization of coatings
New deposition techniques
Coatings for eco-design