Bioactive Packaging Technologies for Extending Shelf Life of Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".
Deadline for manuscript submissions: closed (20 September 2022) | Viewed by 6703
Special Issue Editor
Interests: aquatic foods; functional component; targeted delivery; storage and transportation; green processing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bioactive packaging has received increasing attention in terms of shelf-life extension of food products due to the risk in using chemical preservatives. To prevent the development and spread of spoilage and pathogenic microorganisms via foodstuffs, bioactive packaging materials could be a potential alternative solution. Instead of mixing antimicrobial compounds directly with food, incorporating them in films allows the functional effect at the food surface—where microbial growth is mostly found—to be localized. Bioactive packaging includes systems such as adding a sachet into the package, dispersing bioactive agents in the packaging, coating bioactive agents on the surface of the packaging material, or utilizing antimicrobial macromolecules with film-forming properties or edible matrices. The potential of these technologies is evaluated for the preservation of food products. Antimicrobial or antioxidant compounds’ application into packaging materials and coated films but also directly into the food matrix as emulsions, nanoemulsions, coated, and others are some of their new applications.
Dr. Luyun Cai
Guest Editor
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Keywords
- bioactive packaging
- food
- shelf life
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