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Edible Films and Coatings: Fundamentals and Applications, 2nd Edition
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Edible Films and Coatings: Fundamentals and Applications, 2nd Edition

A special issue of Coatings (ISSN 2079-6412). This special issue belongs to the section "Coatings for Food Technology and System".

Deadline for manuscript submissions: 20 March 2025 | Viewed by 9797

Special Issue Editors

Dr. Prospero Di Pierro

E-Mail Website
Guest Editor
Department of Agricultural Sciences; Centre for Food Innovation and Development in the Food Industry (CAISIAL), University of Naples Federico II, Portici, 80055 Naples, Italy
Interests: enzyme technology; food biochemistry; future foods; food packaging by active/intelligent coatings; nanocomposites
Special Issues, Collections and Topics in MDPI journals
Dr. Giovanna Rossi-Marquez

E-Mail Website
Guest Editor
Instituto Tecnológico José Mario Molina Pasquel y Henríquez, Lagos de Moreno, Mexico
Interests: food packaging; edible coatings; by-products; microfluidics
Dr. Cristian Davalos-Saucedo

E-Mail Website
Guest Editor
Instituto Tecnológico José Mario Molina Pasquel y Henríquez, Lagos de Moreno, Mexico
Interests: microfluidics; food packaging; edible coatings

Special Issue Information

Dear Colleagues,

Concern about the environment has increased in recent decades; in particular, due to the non-biodegradable nature of plastic, concern regarding its consumption is growing. Edible films and coatings are an alternative to petroleum-derived plastics. These new materials are designed using natural polymers such as carbohydrates, proteins, oils, etc. and can be developed as films or coatings. Usually, films are prepared using the casting technique, and their mechanical and barrier properties are defined by the composition of the material; a plasticizer can also be added to improve their plasticity. Conversely, coatings are obtained when a film-forming solution is applied to a surface, creating a thin layer that can act as a barrier to protect food. Improving the mechanical and barrier properties of films and coatings is recommended to be able to combine different biopolymers such as proteins and polysaccharides, but also to make a chemical modification of natural proteins or polysaccharides and an enzymatic reticulation between polymer chains. Moreover, edible films and coatings can be considered active or intelligent packaging due to their ability to protect and enhance food shelf-life.

For these considerations, it is our pleasure to invite you to submit a manuscript to this Special Issue. The present Special Issue will serve as a continuation of a successful first issue.

The aim of this Special Issue is to present the latest developments in this field through research and review papers. The topics of interest include but are not limited to the following:

  • New proteins and or polysaccharides with film-forming properties;
  • Protein-based films, polysaccharides-based films, lipid-based films, and their mixtures;
  • The effect of protein–protein or protein–polysaccharides interactions on film properties;
  • Film and coating surface functionalization;
  • New plasticizers;
  • The stabilization of film-forming solutions for industrial application;
  • The methodology to synthesizing nanoparticles from biopolymers and their uses as containers for active compounds;
  • Edible films and coatings for food packaging;
  • Biopolymers to make active and intelligent packaging;
  • Methodologies for making edible/biodegradable films;
  • Methodologies for coating food surfaces;
  • Biosensors for making intelligent packaging.

Dr. Prospero Di Pierro
Dr. Giovanna Rossi-Marquez
Dr. Cristian Davalos-Saucedo
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. Coatings 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 2600 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

  • edible film and coatings
  • nanocomposites
  • food shelf life
  • active coating
  • intelligent coating
  • encapsulation

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (6 papers)

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Editorial

Jump to: Research

3 pages, 214 KiB  
Editorial
Edible Films and Coatings Applied in the Food Industry
by Giovanna Rossi-Márquez, Cristian Aarón Dávalos-Saucedo and Prospero Di Pierro
Coatings 2023, 13(4), 670; https://doi.org/10.3390/coatings13040670 - 24 Mar 2023
Cited by 3 | Viewed by 3248
Abstract
Nowadays, there is a global problem regarding the consumption of petroleum-derived packaging materials because they are consumed in large quantities [...] Full article
(This article belongs to the Special Issue Edible Films and Coatings: Fundamentals and Applications, 2nd Edition)

Research

Jump to: Editorial

24 pages, 11067 KiB  
Article
The Preparation and Characterization of an Alginate–Chitosan-Active Bilayer Film Incorporated with Asparagus (Asparagus officinalis L.) Residue Extract
by Leslie V. Acuña-Pacheco, Ana L. Moreno-Robles, Maribel Plascencia-Jatomea, Carmen L. Del Toro-Sánchez, Jesús F. Ayala-Zavala, José A. Tapia-Hernández, María J. Moreno-Vásquez and Abril Z. Graciano-Verdugo
Coatings 2024, 14(10), 1232; https://doi.org/10.3390/coatings14101232 - 24 Sep 2024
Viewed by 790
Abstract
The agricultural production of asparagus generates a significant number of residues rich in bioactive compounds, most of which are wasted. In this study, active edible films with antioxidant and antibacterial properties for food packaging were developed using ethanolic extracts obtained from asparagus residues. [...] Read more.
The agricultural production of asparagus generates a significant number of residues rich in bioactive compounds, most of which are wasted. In this study, active edible films with antioxidant and antibacterial properties for food packaging were developed using ethanolic extracts obtained from asparagus residues. These ethanolic extracts of asparagus residue (AspE) were incorporated (1 y 4 wt%) into sodium alginate (SA) solutions for the preparation of alginate–chitosan (SA/CS) bilayer films using the casting method, and they were characterized by optical, structural, mechanical, and thermal properties. In addition, the total phenolic and flavonoid content, antioxidant activity, and antibacterial activity were determined. The results showed that the SA/CS film with 1% AspE had better optical, structural, mechanical, and thermal properties due to its color, flexibility, and homogeneity. Both films incorporated with AspE exhibited antioxidant and antibacterial activity, with higher activity in the film with 4% AspE. However, this film showed shrinkage and surface irregularities that make its application in food packaging difficult, so the formulation with 1% AspE was considered better for this type of application. This study shows that asparagus residues can be a valuable source of bioactive compounds for the food industry, indicating the potential for the valorization of this agri-food waste. Full article
(This article belongs to the Special Issue Edible Films and Coatings: Fundamentals and Applications, 2nd Edition)
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23 pages, 4200 KiB  
Article
A Novel Approach to Protect Brazil Nuts from Lipid Oxidation: Efficacy of Nanocellulose–Tocopherol Edible Coatings
by Debora Ribeiro Nascimento, Juliana Mesquita, Thayanne da Silva, Thais Hernandes, Elaine Cristina Lengowski and Katiuchia Takeuchi
Coatings 2024, 14(9), 1182; https://doi.org/10.3390/coatings14091182 - 12 Sep 2024
Viewed by 746
Abstract
High levels of unsaturated fatty acids in Brazil nuts compromise their sensory quality through lipid oxidation. To mitigate this reaction, it is crucial to package nuts under a vacuum and in aluminate packaging. An alternative method is the application of an edible coating [...] Read more.
High levels of unsaturated fatty acids in Brazil nuts compromise their sensory quality through lipid oxidation. To mitigate this reaction, it is crucial to package nuts under a vacuum and in aluminate packaging. An alternative method is the application of an edible coating with antioxidant properties. This study aimed to develop an edible coating composed of carboxymethylcellulose and sorbitol, physically reinforced with nanocellulose, and chemically fortified with tocopherol. The edible coating was characterized based on its physical properties, mechanical strength, biodegradability, optical light transmission properties, color parameters, and water vapor permeability. Formulations CC5 (Carboxymethyl cellulose (CMC) + sorbitol + 5% nanocellulose) and CCT5 (CMC + sorbitol + tocopherol + soy lecithin + 5% nanocellulose) showed enhanced mechanical strength. The combination of nanocellulose with tocopherol in formulations CCT3 (CMC + sorbitol + tocopherol + soy lecithin + 3% nanocellulose) and CCT5 developed superior barriers to visible and ultraviolet light, a desired characteristic for coatings intended to increase the shelf life of Brazil nuts. The nuts coated with CC5 and CCT3 showed the lowest PV values at the end of the accelerated oxidation test conducted at 60 °C. Full article
(This article belongs to the Special Issue Edible Films and Coatings: Fundamentals and Applications, 2nd Edition)
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14 pages, 2377 KiB  
Article
Unbleached Nanofibrillated Cellulose as Additive and Coating for Kraft Paper
by Elaine Cristina Lengowski, Eraldo Antonio Bonfatti Júnior, Leonardo Coelho Simon, Vitória Maria Costa Izidio, Alan Sulato de Andrade, Silvana Nisgoski and Graciela Inês Bolzon de Muniz
Coatings 2024, 14(8), 962; https://doi.org/10.3390/coatings14080962 - 1 Aug 2024
Viewed by 1027
Abstract
Although paper packages are biodegradable, their applications in food packaging are limited due to high affinity for absorbing moisture and the high permeability of gases and liquids with surroundings. Therefore, exploring the use biodegradable coatings such as nanocellulose to improve barrier is a [...] Read more.
Although paper packages are biodegradable, their applications in food packaging are limited due to high affinity for absorbing moisture and the high permeability of gases and liquids with surroundings. Therefore, exploring the use biodegradable coatings such as nanocellulose to improve barrier is a relevant strategy. This study assessed the efficacy of unbleached nanofibrillated cellulose (NFC) as an additive to paper and coatings. Using NFC derived from unbleached eucalyptus pulp, a 5% mass addition to the paper pulp and a 2 mm wet nanocellulose coating to kraft paper handsheets made from pine pulp were investigated. In addition, nanocellulose films of similar thicknesses were appraised. The physical, morphological, mechanical, and thermal characteristics of the resulting papers were assessed. Incorporating NFC notably enhanced the morphology area of the paper by padding its pores, thus increasing its density by up to 48% and improving its water barrier properties by up to 50%. The mechanical strength showed significant enhancements, particularly in bursting and tensile strength with increases of up to 134% and 50%, respectively. Anyhow, the films exhibited lower bursting indices and no improvement in the tearing index. Nonetheless, the thermal stability of the handsheets with NFC coating meets the minimum requirements for food packaging. Full article
(This article belongs to the Special Issue Edible Films and Coatings: Fundamentals and Applications, 2nd Edition)
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17 pages, 2044 KiB  
Article
Quality Evaluation of Ready-to-Eat Coated Clementine (Citrus x Clementina) Fruits
by Miriam Arianna Boninsegna, Alessandra De Bruno and Amalia Piscopo
Coatings 2023, 13(9), 1562; https://doi.org/10.3390/coatings13091562 - 6 Sep 2023
Cited by 2 | Viewed by 1638
Abstract
Conventional and innovative preservation treatments were compared to extend the shelf life of ready-to-eat Clementine (Citrus x Clementina) segments. The aim of this research was to find an environmentally friendly packaging typology for this fruit while preserving quality and meeting the [...] Read more.
Conventional and innovative preservation treatments were compared to extend the shelf life of ready-to-eat Clementine (Citrus x Clementina) segments. The aim of this research was to find an environmentally friendly packaging typology for this fruit while preserving quality and meeting the needs of the consumer in terms of practicality of use and food safety. The experimental plan envisaged both the use of conventional storage techniques, such as modified atmosphere packaging (O2 5%, CO2 5%, and N2 90%), and the use of innovative storage techniques, such as an alginate-based (1.5%) edible coating. Quality changes were monitored by evaluating several indexes, such as color, texture, weight loss, respiration rate, pH, solid soluble content, bioactive compounds, antioxidant activity, organic acids, and microbiological contamination for 21 days at 4 °C. Moreover, a panel of judges assessed the sensory characteristics. Ready-to-eat Clementine segments, produced with edible coatings, possessed better sensory and textural properties and similar physic-chemical characteristics than those packaged in a modified atmosphere. The coating favored the creation of a controlled environment with low oxygen stress, which resulted in a reduction in enzymatic activity and oxidation for 20 days of storage at 4 °C. The results suggest that an edible coating could be a sustainable alternative to a modified atmosphere for the shelf life extension of ready-to-eat Clementine segments. Full article
(This article belongs to the Special Issue Edible Films and Coatings: Fundamentals and Applications, 2nd Edition)
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17 pages, 20344 KiB  
Article
Effect of Melanin on the Stability of Casein Films Exposed to Artificially Accelerated UV Aging
by Szymon Macieja, Adam Lepczyński, Mateusz Bernaciak, Mariusz Śliwiński, Artur Bartkowiak and Łukasz Łopusiewicz
Coatings 2023, 13(7), 1262; https://doi.org/10.3390/coatings13071262 - 18 Jul 2023
Viewed by 1459
Abstract
Petroleum-based polymer food packaging is causing increasing concern. Their biopolymer alternatives should have some added value to compete with them and push them out of the market. This article presents new information related to the effects of melanin on casein films and their [...] Read more.
Petroleum-based polymer food packaging is causing increasing concern. Their biopolymer alternatives should have some added value to compete with them and push them out of the market. This article presents new information related to the effects of melanin on casein films and their protection against artificial UV aging. Casein films were modified with melanin as an active additive and then subjected to artificial aging using UV radiation to evaluate its effect on the preservation of the films’ properties. The films were tested for hydrological (moisture content and water solubility), mechanical, barrier against UV-Vis radiation, colorimetric, and antioxidant properties, and the content of free amino acids and sulfhydryl and disulfide groups were checked before and after aging. Melanin influenced the preservation of mechanical properties of the films (elongation at break increased by no more than 20% for melanin-modified samples compared to more than 50% increase for the control sample), better UV barrier properties, increased antioxidant properties (two-fold higher scavenging of DPPH radicals by films modified with the highest melanin content compared to unmodified films before aging, and four times higher scavenging of DPPH radicals after aging). In addition, the presence of melanin had protective properties for sulfhydryl bonds and proteins (the increase in free amino acids after aging for melanin-modified films was not statistically significant), and it also had the effect of increasing the abundance of bands corresponding to oligomers and polymers in electrophoretic separation. The results indicate that melanin has UV-protecting properties on casein films, and it can be assumed that the obtained casein films modified with melanin could potentially find application as food packaging or edible coatings. Full article
(This article belongs to the Special Issue Edible Films and Coatings: Fundamentals and Applications, 2nd Edition)
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