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Recent Trends in the Development of Sustainable Materials in Food...
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Recent Trends in the Development of Sustainable Materials in Food Packaging

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

Deadline for manuscript submissions: 30 March 2025 | Viewed by 2698

Special Issue Editor

Prof. Dr. Luís Marangoni Júnior

E-Mail Website
Guest Editor
Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
Interests: food stability; modified atmosphere; active and intelligent packaging; biopolymer-based films; packaging systems; packaging material properties; sustainability of food and packaging and emerging food processing technologies
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food packaging plays an important role in the food production and distribution chain. Without packaging, all steps prior to filling/packaging food products can be compromised, resulting in the contamination and/or loss of food, which would result in a greater socio-economic and environmental impact. In recent years, research focused on the development of new food packaging with a focus on sustainability has been receiving great attention from the scientific and industrial community. Therefore, I would like to invite you to submit your original research for this Special Issue of Foods entitled “Recent Trends in the Development of Sustainable Materials in Food Packaging”. The scope of this Special Issue includes all aspects of research related to food packaging and stability, including theoretical and application-oriented articles, experimental and numerical studies, case studies and reviews.

Prof. Dr. Luís Marangoni Júnior
Guest Editor

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

  • food packaging
  • biopolymer film
  • coatings
  • shelf life
  • food stability
  • packaging sustainability
  • active packaging
  • intelligent packaging
  • life cycle assessment
  • packaging recycling

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

Published Papers (3 papers)

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Research

15 pages, 1214 KiB  
Article
Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish
by Joanna Tkaczewska, Piotr Kulawik, Nikola Nowak, Wiktoria Grzebieniarz, Paweł Krzyściak, Wondyfraw Tadele, Eskindir Endalew Tadesse, Rafał Szram, Paulina Guzik and Ewelina Jamróz
Foods 2024, 13(21), 3499; https://doi.org/10.3390/foods13213499 - 31 Oct 2024
Viewed by 512
Abstract
The objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other (Film B) incorporated [...] Read more.
The objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other (Film B) incorporated curcumin from Curcuma longa extract dissolved in citral. The impact of these active films on the preservation of salmon fillets quality and safety was studied by analyzing factors such as color parameters, sensory evaluation, lipid oxidation, and biogenic amines. Despite good active properties measured in vitro, both films harmed the sensory quality and color of salmon. However, the incorporation of active ingredients in biopolymer films has shown the potential to inhibit biogenic amine formation. The findings pave the way for future research to explore the synergistic effects of combining various natural extracts with active packaging films. Full article
(This article belongs to the Special Issue Recent Trends in the Development of Sustainable Materials in Food Packaging)
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15 pages, 1740 KiB  
Article
Accelerated Life Testing of Biodegradable Starch Films with Nanoclay Using the Elongation Level as a Stressor
by Theofilos Frangopoulos, Apostolos Ketesidis, Anna Marinopoulou, Athanasios Goulas, Dimitrios Petridis and Vassilis Karageorgiou
Foods 2024, 13(20), 3333; https://doi.org/10.3390/foods13203333 - 21 Oct 2024
Viewed by 813
Abstract
An attempt was made to evaluate the elongation level as a stressor on biodegradable starch films reinforced with nanoclay using a simple linear model. A total of 120 film units were subjected to increasing elongation levels and the exact break time of the [...] Read more.
An attempt was made to evaluate the elongation level as a stressor on biodegradable starch films reinforced with nanoclay using a simple linear model. A total of 120 film units were subjected to increasing elongation levels and the exact break time of the failed units was monitored. Nine different attempts were made to fit the data distribution and the lognormal distribution was chosen as the most suitable because it resulted in the lowest values of the regression fit indices −2LL, AICc and BIC. Following the selection of the best fit, it was, generally, observed that an increase in the elongation level resulted in the decreasing exact break time of the films. Among several models, the best fit was provided by the simple linear model. Based on this model, the acceleration factor was estimated, and it was shown that it increased exponentially while increasing the elongation level. Finally, the probability of failure and the hazard rate of the film units as a function of the elongation level were estimated, demonstrating the applicability of this method as a tool for food packaging film failure prediction. Full article
(This article belongs to the Special Issue Recent Trends in the Development of Sustainable Materials in Food Packaging)
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21 pages, 13318 KiB  
Article
Improving the Quality and Safety of Fish Products with Edible Coatings Incorporating Piscicolin CM22 from a Psychrotolerant Carnobacterium maltaromaticum Strain
by Elías González-Gragera, José David García-López, Abdelkader Boutine, María Luisa García-Marín, Juristo Fonollá, Lidia Gil-Martínez, Inmaculada Fernández, Manuel Martínez-Bueno and Alberto Baños
Foods 2024, 13(19), 3165; https://doi.org/10.3390/foods13193165 - 4 Oct 2024
Viewed by 983
Abstract
The consumption of raw or smoked fish entails significant microbiological risks, including contamination by pathogens such as Listeria monocytogenes, which can cause severe foodborne illnesses. This study explores the preservative use of piscicolin CM22, a novel bacteriocin derived from the psychrotolerant strain [...] Read more.
The consumption of raw or smoked fish entails significant microbiological risks, including contamination by pathogens such as Listeria monocytogenes, which can cause severe foodborne illnesses. This study explores the preservative use of piscicolin CM22, a novel bacteriocin derived from the psychrotolerant strain Carnobacterium maltaromaticum CM22, in two types of edible coatings (EC): chitosan-based and fish gelatin-based. An initial in vitro characterization of the technological and antimicrobial properties of these ECs with and without bacteriocin was conducted. The efficacy of the edible coatings was subsequently evaluated through shelf life and challenge tests against L. monocytogenes in raw and smoked fish products. The results demonstrated significant antimicrobial activity, with the chitosan-based coating containing piscicolin CM22 being the most effective in reducing microbial counts and maintaining pH and color stability. Furthermore, in the challenge test studies, both ECs effectively controlled L. monocytogenes, showing significant reductions in bacterial counts compared to the controls in fresh tuna, salmon, and smoked salmon. The ECs containing piscicolin CM22 reduced Listeria counts by up to 4 log CFU/g in raw and smoked fish samples, with effective control in smoked salmon for up to 15 days at refrigeration temperature. While further research is required to fully assess their preservation potential, these findings strongly indicate that piscicolin CM22-functionalized edible coatings hold significant potential for improving the quality and safety of fish products. Full article
(This article belongs to the Special Issue Recent Trends in the Development of Sustainable Materials in Food Packaging)
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