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Foods
Special Issues
Edible Film Based on Polysaccharides, Proteins and Lipids
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Edible Film Based on Polysaccharides, Proteins and Lipids

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 15818

Special Issue Editors

Dr. Xiao Feng

E-Mail Website
Guest Editor
College of Food Science & Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
Interests: grain protein; aquatic products; edible film
Dr. Chengcheng Gao

E-Mail Website
Guest Editor
College of Food Science & Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
Interests: active packaging; emulsifier; hydrogel
Dr. Liang Zhang

E-Mail Website
Guest Editor
School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China
Interests: edible films; functional films; controled-release films; food emulsions
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Edible films, composed of biological macromolecules, such as protein, lipid, polysaccharide and their complex, are of great interest in the food industry and research. Protein, lipids, and polysaccharides from various resources have been explored to coat food products. Meanwhile, more and more functions are developed for edible films, such as antioxidant and antimicrobial activity, to extend the shelf-life of food products. PH-responsive films are also developed to indicate quality deterioration via color changes. This specific issue aims to provide a platform for researchers to share their state-of-the-art innovation on the fabrication, evaluation, performance and application of edible films, especially those with improved barrier and mechanical properties, bioactivity, antimicrobial and antioxidant property.

Dr. Xiao Feng
Dr. Chengcheng Gao
Dr. Liang Zhang
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. Foods is an international peer-reviewed open access semimonthly 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

  • edible film
  • antioxidant
  • antimicrobial
  • physicochemical property
  • biological property
  • microstructure
  • mechanical properties
  • barrier performance
  • preservation

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Published Papers (4 papers)

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Research

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16 pages, 3109 KiB  
Article
Introduction of Curdlan Optimizes the Comprehensive Properties of Methyl Cellulose Films
by Liang Zhang, Liang Xu, Jin-Ke Ma, Yun-Yue Ye, Ying Chen and Jian-Ya Qian
Foods 2023, 12(3), 547; https://doi.org/10.3390/foods12030547 - 26 Jan 2023
Cited by 10 | Viewed by 2062
Abstract
The good oxygen barrier and hydrophobic properties of curdlan (CL) film might be suitable complements for MC film, and its similar glucose unit and thermal-gel character might endow the methyl cellulose (MC)/CL blended system with compatibility and good comprehensive properties. Thus, MC/CL blended [...] Read more.
The good oxygen barrier and hydrophobic properties of curdlan (CL) film might be suitable complements for MC film, and its similar glucose unit and thermal-gel character might endow the methyl cellulose (MC)/CL blended system with compatibility and good comprehensive properties. Thus, MC/CL blended films were developed. The effects of MC/CL blend ratios on the microstructures and physical properties of the blends were characterized by using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), oxygen and water vapor permeability testing, dynamic mechanical analysis (DMA), light transmittance testing, tensile testing, hydrophilic property testing, and water solubility testing. The introduction of CL affected the molecular aggregation and crystallization of the MC molecules, suggesting MC–CL molecular interactions. The cross-sectional roughness of the MC/CL film increased with an increase in CL content, while the surface of the MC/CL 5:5 film was smoother than those of the MC/CL 7:3 and 3:7 films. Only one glass transition temperature, which was between that of the MC and CL films, was observed for the MC/CL 7:3 and MC/CL 5:5 films, indicating the good compatibility of the MC and CL molecules at these two blend ratios. The hydrophobicity and water insolubility increased with the CL content, which was due to the combined effects of more hydrophobic cavities in the CL triple-helix and increased surface roughness. Increased oxygen barrier properties with increasing CL content might be a combined effect of the increased hydrogen bonds and hydrophilic ektexines of the CL triple-helix. The elongations of the blended films were higher than those of the MC film, which might be related to its increased water content. The MC/CL 7:3 and MC/CL 5:5 films retained the good light transmittance and tensile strength of the MC film, which corresponded well to their good compatibility and might be due to the effects of the MC–CL molecular interactions and the relative smooth morphologies. MC/CL 5:5 showed improved water vapor barrier properties, which might be due to its smooth surface morphologies. This research offers new MC based films with improved properties and good compatibility, providing great potential for use as edible coatings, capsules, and packaging materials. Full article
(This article belongs to the Special Issue Edible Film Based on Polysaccharides, Proteins and Lipids)
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17 pages, 2028 KiB  
Article
Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf
by Iordanka Alexieva, Marianna Baeva, Aneta Popova, Hafize Fidan, Zhivka Goranova and Iliana Milkova-Tomova
Foods 2022, 11(23), 3831; https://doi.org/10.3390/foods11233831 - 27 Nov 2022
Cited by 6 | Viewed by 2184
Abstract
Edible coatings that have a recognized ecological effect are an alternative to retard the processes of moisture evaporation and mold growth in bakery products. The aim of the present research was to study the influence of Malva sylvestris L. (mallow) flowers’ extract on [...] Read more.
Edible coatings that have a recognized ecological effect are an alternative to retard the processes of moisture evaporation and mold growth in bakery products. The aim of the present research was to study the influence of Malva sylvestris L. (mallow) flowers’ extract on the antimicrobial activity of edible coatings of three types of polysaccharides, pectin/P/, xanthan/X/ and carboxymethylcellulose/C/, as well as to analyze their effect on the freshness and microbiological status of coated small loaves during storage. It was found that the presence of a mallow extract had a positive effect on the fungicidal and yeasticidal activities of the X and C coatings. The loaves were evaluated for their physical (moisture, color), textural (firmness and crumb firming kinetics) and microbiological characteristics. The coatings (P, X and C) with mallow extract had the strongest moisture-retaining effect on the loaves’ crumb. The coatings with X and with P (with/without mallow extract) significantly slowed down the crumb firming process, and the value of the rate constant for the crumb firming (k) is the lowest for the X coating—0.1815 day−1. The smallest changes in the crust color were reported when mallow-based coatings were used. They have also been proven to have the lowest microbial load when they are stored for up to three days. This study shows that polysaccharide edible coatings with an active mallow component have significant potential to extend the shelf life of bakery products. Full article
(This article belongs to the Special Issue Edible Film Based on Polysaccharides, Proteins and Lipids)
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Review

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14 pages, 4566 KiB  
Review
Insights into the Edible and Biodegradable Ulvan-Based Films and Coatings for Food Packaging
by Huatian Wang, Zhen Cao, Lingyun Yao, Tao Feng, Shiqing Song and Min Sun
Foods 2023, 12(8), 1622; https://doi.org/10.3390/foods12081622 - 12 Apr 2023
Cited by 9 | Viewed by 4469
Abstract
Recently, edible films or coatings that are made from algal polysaccharides have become promising candidates for replacing plastic-based packaging materials for food storage due to their non-toxic, biodegradable, biocompatible, and bioactive characteristics. Ulvan, a significant biopolymer with unique functional properties derived from marine [...] Read more.
Recently, edible films or coatings that are made from algal polysaccharides have become promising candidates for replacing plastic-based packaging materials for food storage due to their non-toxic, biodegradable, biocompatible, and bioactive characteristics. Ulvan, a significant biopolymer with unique functional properties derived from marine green algae, has been extensively used in various sectors. However, there are fewer commercial applications of this sugar in the food packaging industry compared to many other algae-derived polysaccharides, such as alginates, carrageenan, and agar. This article aims to review the unparalleled chemical composition/structure and physiochemical properties of ulvan and the latest developments in ulvan-based edible films and coatings, thus highlighting their potential applications in the food packaging industry. Full article
(This article belongs to the Special Issue Edible Film Based on Polysaccharides, Proteins and Lipids)
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22 pages, 1447 KiB  
Review
Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review
by Mannur Ismail Shaik, Muhammad Farid Azhari and Norizah Mhd Sarbon
Foods 2022, 11(23), 3797; https://doi.org/10.3390/foods11233797 - 24 Nov 2022
Cited by 7 | Viewed by 6024
Abstract
The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their [...] Read more.
The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on their appearance. Thus, this review could provide alternative suggestions to solve the food-spoilage determination, especially for perishable food. Usually, food spoilage happens due to protein and lipid oxidation, enzymatic reaction, and microbial activity that will cause an alteration of the pH level. Due to their broad-spectrum properties, natural sources such as anthocyanin, curcumin, and betacyanin are commonly used in developing color indicators. They can also improve the gelatin-based film’s morphology and significant drawbacks. Incorporating natural colorants into the gelatin-based film can improve the film’s strength, gas-barrier properties, and water-vapor permeability and provide antioxidant and antimicrobial properties. Hence, the color indicator can be utilized as an effective tool to monitor and control the shelf life of packaged foods. Nevertheless, future studies should consider the determination of food-spoilage observation using natural colorants from betacyanin, chlorophyll, and carotenoids, as well as the determination of gas levels in food spoilage, especially carbon dioxide gas. Full article
(This article belongs to the Special Issue Edible Film Based on Polysaccharides, Proteins and Lipids)
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