Application of Edible Coating in Food Preservation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".
Deadline for manuscript submissions: 15 February 2025 | Viewed by 491
Special Issue Editors
Interests: food processing; food engineering; food science; drying technology; food preservation; sustainable food processing; innovative food processing technology; biopolymers; food packaging; bioactive compounds of food; food safety; food analysis
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Interests: QRA; CFD modeling of fires and explosions of dust, gas, and hybrid mixtures; the safety of Li-ion batteries; modeling of forest fires; catalytic abatement of carbonaceous particulates from diesel engines; pyrolysis and combustion of coals, biomasses, and their mixtures; coal gasification; food engineering
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Special Issue Information
Dear Colleagues,
Food preservation technologies must extend the shelf-life of perishable food products, such as raw vegetables and fruits, meat, dairy, and marine food products. The objectives of these techniques are to prevent biochemical reactions, microorganism growth, and to minimize food spoilage. Edible coatings, as an alternative to conventional packaging, represent an eco-friendly, low-cost, promising, and effective method that creates thin layers of edible substances on food surfaces, exhibiting film-forming properties to prevent deterioration during the shelf life of foodstuffs. In addition, these coatings offer protection from UV radiation, regulating the process of the ripening and respiration of perishable commodities. Edible coatings possess the potential to function as a carrier for numerous bioactive compounds, such as natural antioxidants and antimicrobials, to boost their effectiveness in food preservation and limit microbial metabolism on the food surface. This Special Issue aims to provide an update on the current trends and knowledge regarding the formulation, processing, characterization, and applications of edible coatings for food preservation.
Dr. Giuseppina Adiletta
Dr. Paola Russo
Guest Editors
Manuscript Submission Information
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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 coatings
- preservation
- quality
- foods
- vegetables
- fruits
- meat
- dairy products
- antioxidants
- antimicrobials
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