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Polymers
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Advanced Polymers in Food Industry II
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Advanced Polymers in Food Industry II

A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Polymer Applications".

Deadline for manuscript submissions: 5 February 2025 | Viewed by 11406

Special Issue Editors

Dr. Chen Li

E-Mail Website
Guest Editor
College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
Interests: macromolecules; conjugates; antibacterial films
Special Issues, Collections and Topics in MDPI journals
Dr. Feng Xue

E-Mail Website
Guest Editor
School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
Interests: proteins; polysaccharides; emulsion-based edible films
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are currently inviting submissions for a Special Issue of Polymers entitled “Advanced Polymers in Food Industry II”. This Special Issue will be specifically dedicated to works related to the application of polymers in food emulsions, gels and packaging. This Special Issue covers topics such as:

  • The synthesis and safety evaluation of novel polymers as food ingredients;
  • The surface modification of polymers and their utilization in the food industry;
  • The fabrication of nanoemulsions/microemulsions by using polymers;
  • The development of polymers-based gels;
  • Applications of polymers in food packaging;
  • Polymeric-based systems for bioactive agent delivery;
  • Construction and application of polymers for trace determination. 

Dr. Chen Li
Dr. Feng Xue
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. Polymers 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 2700 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

  • polymer
  • emulsion
  • gel
  • packaging
  • delivery
  • determination

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

Published Papers (5 papers)

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Research

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17 pages, 6253 KiB  
Article
Development of Polymeric Films Based on Sunflower Seed Proteins and Locust Bean Gum
by Layla Talita de Oliveira Alves, Pãmella Fronza, Idalina Gonçalves, Washington Azevêdo da Silva, Leandro S. Oliveira and Adriana S. Franca
Polymers 2024, 16(13), 1905; https://doi.org/10.3390/polym16131905 - 3 Jul 2024
Cited by 1 | Viewed by 1026
Abstract
Most polymeric food packaging materials are non-biodegradable and derived from petroleum, thus recent studies have focused on evaluating alternative biodegradable materials from renewable sources, with polysaccharides and proteins as the main types of employed biopolymers. Therefore, this study aimed to develop biopolymeric films [...] Read more.
Most polymeric food packaging materials are non-biodegradable and derived from petroleum, thus recent studies have focused on evaluating alternative biodegradable materials from renewable sources, with polysaccharides and proteins as the main types of employed biopolymers. Therefore, this study aimed to develop biopolymeric films based on sunflower proteins and galactomannans from locust bean gum. The influence of the galactomannan amount (0.10%, 0.30%, 0.50%, and 0.75% w/v) on the physicochemical, thermal, and mechanical properties of cast sunflower protein-based films was studied. Sunflower proteins gave rise to yellowish, shining, and translucid films. With the incorporation of locust bean gum-derived galactomannans, the films became more brown and opaque, although they still maintained some translucency. Galactomannans significantly changed the proteins’ secondary structures, giving rise to films with increased tensile resistance and stretchability. Nevertheless, the increase in the galactomannan amount did not have a significant effect on the film’s thermal stability. The protein/galactomannan-based films showed values of water vapor and oxygen permeability that were slightly higher than those of the pristine materials. Overall, blending locust bean gum galactomannans with sunflower proteins was revealed to be a promising strategy to develop naturally colored and translucid films with enhanced mechanical resistance while maintaining flexibility, fitting the desired properties for biodegradable food packaging materials. Full article
(This article belongs to the Special Issue Advanced Polymers in Food Industry II)
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16 pages, 27121 KiB  
Article
An Edible Antibacterial Coating Integrating Lytic Bacteriophage Particles for the Potential Biocontrol of Salmonella enterica in Ripened Cheese
by Marta M. D. C. Vila, Edjane C. Cinto, Arthur O. Pereira, Denicezar Â. Baldo, José M. Oliveira Jr. and Victor M. Balcão
Polymers 2024, 16(5), 680; https://doi.org/10.3390/polym16050680 - 2 Mar 2024
Cited by 1 | Viewed by 1265
Abstract
The goal of this research was to create an antibacterial biopolymeric coating integrating lytic bacteriophages against Salmonella enterica for use in ripened cheese. Salmonella enterica is the main pathogen that contaminates food products and the food industry. The food sector still uses costly [...] Read more.
The goal of this research was to create an antibacterial biopolymeric coating integrating lytic bacteriophages against Salmonella enterica for use in ripened cheese. Salmonella enterica is the main pathogen that contaminates food products and the food industry. The food sector still uses costly and non-selective decontamination and disease control methods. Therefore, it is necessary to look for novel pathogen biocontrol technologies. Bacteriophage-based biocontrol seems like a viable option in this situation. The results obtained show promise for food applications since the edible packaging developed (EdiPhage) was successful in maintaining lytic phage viability while preventing the contamination of foodstuff with the aforementioned bacterial pathogen. Full article
(This article belongs to the Special Issue Advanced Polymers in Food Industry II)
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11 pages, 3814 KiB  
Article
Development of Novel Cornstarch Hydrogel-Based Food Coolant and its Characterization
by Yalu Zheng, Yan Ma, Ruchika Hansanie Ukwatta, Feng Xue and Chen Li
Polymers 2024, 16(5), 569; https://doi.org/10.3390/polym16050569 - 20 Feb 2024
Cited by 2 | Viewed by 1733
Abstract
The food, pharmaceutical, and supply transport storage chain is seeking coolants that come with plastic-free packaging, are nontoxic, environmentally friendly, robust, reusable, and reduce water waste. To meet this demand, a new food coolant based on cornstarch hydrogel was developed and tested using [...] Read more.
The food, pharmaceutical, and supply transport storage chain is seeking coolants that come with plastic-free packaging, are nontoxic, environmentally friendly, robust, reusable, and reduce water waste. To meet this demand, a new food coolant based on cornstarch hydrogel was developed and tested using the regeneration method. This study investigated the reusability, water retention, rehydration, and surface cleanliness of the hydrogel, along with its application in freshness retention for fruits. The results of the gel strength and differential scanning calorimetry (DSC) analysis showed that the ideal concentration of cornstarch hydrogel was 8%. Freezing and thawing experiments demonstrated that the hydrogel had the potential to be used as a cooling medium for refrigerated fresh foods. Moreover, the gel strength, scanning electron microscopy images (SEM), DSC, and thermogravimetric analysis (TG) revealed that the freeze–thaw reuse only slightly affected its freezable water content and that its gel strength gradually increased during reuse. Water retention and rehydration tests showed that the hydrogels could be better preserved at −20 °C compared to 4 °C, and the water lost during reuse could be replenished through rehydration. The flexibility in terms of shape and size also allows the hydrogel ice to be used as a customized coolant for various food shapes, as demonstrated by preservation experiments. Additionally, washing the hydrogel after each use can result in a significant reduction in Escherichia coli, Salmonella, and Staphylococcus aureus concentrations by 3.03, 3.47, and 2.77 log CFU/hydrogel, respectively. Overall, the new cornstarch hydrogel coolant is a promising alternative to conventional ice, with the potential to serve as a food coolant. Full article
(This article belongs to the Special Issue Advanced Polymers in Food Industry II)
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12 pages, 4810 KiB  
Article
Innovative HDPE Composites Enriched with UV Stabilizer and Diatomaceous Earth/Zinc Oxide for Enhanced Seafood Packaging and Antimicrobial Properties
by Korakot Charoensri, Yang J. Shin and Hyun J. Park
Polymers 2023, 15(23), 4577; https://doi.org/10.3390/polym15234577 - 30 Nov 2023
Cited by 3 | Viewed by 1546
Abstract
The fisheries industry encounters distinct packaging challenges, including the need to protect perishable seafood from rapid spoilage caused by UV radiation while allowing for reuse. This study tackles these issues by introducing advanced high-density polyethylene (HDPE) composites enhanced with a UV stabilizer and [...] Read more.
The fisheries industry encounters distinct packaging challenges, including the need to protect perishable seafood from rapid spoilage caused by UV radiation while allowing for reuse. This study tackles these issues by introducing advanced high-density polyethylene (HDPE) composites enhanced with a UV stabilizer and inorganic fillers, such as diatomaceous earth/zinc oxide (DZ). Our investigation explores the transformative effects of weathering on these pioneering composites, evaluating shifts in mechanical, physical, thermal properties, and sub-zero temperature stability. Incorporating a UV stabilizer alongside DZ within the HDPE matrix significantly enhances mechanical performance and weathering resilience. These enhancements extend the longevity of seafood packaging while preserving product quality. Moreover, our findings reveal a substantial breakthrough in antimicrobial properties. The inclusion of DZ, with or without a UV stabilizer, results in an impressive up to 99% enhancement in antibacterial activity against both Gram-positive and Gram-negative bacteria. This discovery not only bolsters the protective attributes of HDPE packaging but also presents a compelling case for the development of active packaging materials derived from DE/ZnO composites. This study bridges the gap between packaging and seafood quality, introducing advanced polymeric packaging technology for seafood products. It highlights the mutually beneficial link between packaging improvements and ensuring seafood quality, meeting industry needs while promoting sustainability. Full article
(This article belongs to the Special Issue Advanced Polymers in Food Industry II)
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Review

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21 pages, 2241 KiB  
Review
Advances in the Production of Biomaterials through Kombucha Using Food Waste: Concepts, Challenges, and Potential
by Anelise Leal Vieira Cubas, Ana Paula Provin, Ana Regina Aguiar Dutra, Cláudia Mouro and Isabel C. Gouveia
Polymers 2023, 15(7), 1701; https://doi.org/10.3390/polym15071701 - 29 Mar 2023
Cited by 11 | Viewed by 4897
Abstract
In recent years, several researchers have focused their studies on the development of sustainable biomaterials using renewable sources, including the incorporation of living biological systems. One of the best biomaterials is bacterial cellulose (BC). There are several ways to produce BC, from using [...] Read more.
In recent years, several researchers have focused their studies on the development of sustainable biomaterials using renewable sources, including the incorporation of living biological systems. One of the best biomaterials is bacterial cellulose (BC). There are several ways to produce BC, from using a pure strain to producing the fermented drink kombucha, which has a symbiotic culture of bacteria and yeasts (SCOBY). Studies have shown that the use of agricultural waste can be a low-cost and sustainable way to create BC. This article conducts a literature review to analyze issues related to the creation of BC through kombucha production. The databases used were ScienceDirect, Scopus, Web of Science, and SpringerLink. A total of 42 articles, dated from 2018 to 2022, were referenced to write this review. The findings contributed to the discussion of three topics: (1) The production of BC through food waste (including patents in addition to the scientific literature); (2) Areas of research, sectors, and products that use BC (including research that did not use the kombucha drink, but used food waste as a source of carbon and nitrogen); and (3) Production, sustainability, and circular economy: perspectives, challenges, and trends in the use of BC (including some advantages and disadvantages of BC production through the kombucha drink). Full article
(This article belongs to the Special Issue Advanced Polymers in Food Industry II)
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