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Innovative Research on Food Hydrocolloids Applied for Packaging
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Innovative Research on Food Hydrocolloids Applied for Packaging

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

Deadline for manuscript submissions: closed (20 August 2022) | Viewed by 10446

Special Issue Editors

Dr. Fei Liu

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, Science Center for Future Foods, School of Food Science and Technology, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
Interests: food hydrocolloid; food packaging; hydrogel
Special Issues, Collections and Topics in MDPI journals
Dr. Bao Zhang

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
Interests: starch; protein; film-forming properties; controlled release; plasticizing effect; food packaging
Special Issues, Collections and Topics in MDPI journals
Dr. Long Chen

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Interests: intelligent food packaging; starch-based biodegradable packaging
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Synthetic, petroleum-based packaging films have led to serious environmental problems because of their non-biodegradability. In recent decades, packaging films prepared from food hydrocolloids, like polysaccharides, proteins, or lipids, have received great interest due to their sustainability, biodegradability, and biocompatibility. The film-forming properties of food hydrocolloids such as gelatin, whey protein, starch, chitosan, carrageenan, and galactomannans have long been recognized. Although food hydrocolloids have been shown to be a promising alternative to petroleum-based packaging films, their properties, such as tensile and barrier properties, functional characteristics, and water resistance, still need some improvement before their application in food systems.

In this Special Issue of Foods, we encourage the submission of research, short communications, or review articles providing state-of-the-art knowledge on hydrocolloid-based edible films, composite films, active packaging, and intelligent packaging. Articles representing results of the characterization of innovative food hydrocolloids that have poteitial as food packaging, water-proof packaging film, and food packaging preparation machinery are also welcome. Moreover, work on the shelf life of packaged food products, storage physicochemical stability during shelf life, and sensory changes during food storage will be well received.

Dr. Fei Liu
Dr. Bao Zhang
Dr. Long Chen
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

  • food hydrocolloids
  • characterizations
  • edible films
  • composite films
  • active packaging
  • intelligent packaging
  • water-proof packaging film
  • shelf life of packaged food products
  • storage physicochemical stability
  • sensory changes during food storage

Published Papers (4 papers)

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Research

18 pages, 3352 KiB  
Article
Encapsulation of Caffeic Acid in Carob Bean Flour and Whey Protein-Based Nanofibers via Electrospinning
by Sema Zeren, Serpil Sahin and Gulum Sumnu
Foods 2022, 11(13), 1860; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11131860 - 23 Jun 2022
Cited by 14 | Viewed by 1864
Abstract
The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics [...] Read more.
The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), water vapor permeability (WVP), and Fourier transform infrared (FTIR) analysis were used to characterize the nanofibers. According to the SEM results, the inclusion of CA into nanofibers resulted in thinner nanofibers. All nanofibers exhibited uniform morphology. CA was efficiently loaded into nanofibers. When CA concentrations were 1% and 10%, loading efficiencies were 76.4% and 94%, respectively. Nanofibers containing 10% CA demonstrated 92.95% antioxidant activity. The results indicate that encapsulating CA into carob flour–WPC-based nanofibers via electrospinning is a suitable method for active packaging applications. Full article
(This article belongs to the Special Issue Innovative Research on Food Hydrocolloids Applied for Packaging)
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11 pages, 2777 KiB  
Article
Regulating the Physicochemical Properties of Chitosan Films through Concentration and Neutralization
by Jie Xu, Kun Liu, Wei Chang, Bor-Sen Chiou, Maoshen Chen and Fei Liu
Foods 2022, 11(11), 1657; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11111657 - 05 Jun 2022
Cited by 8 | Viewed by 2350
Abstract
Chitosan offers real potential for use in food preservation, biomedicine, and environmental applications due to its excellent functional properties, such as ease in the fabrication of large films, biocompatibility, and antibacterial properties. However, the production and application of chitosan films were limited by [...] Read more.
Chitosan offers real potential for use in food preservation, biomedicine, and environmental applications due to its excellent functional properties, such as ease in the fabrication of large films, biocompatibility, and antibacterial properties. However, the production and application of chitosan films were limited by their strong residual acetic acid taste, weak mechanical properties, and poor water vapor barrier properties. In this study, the effects of the chitosan concentration in the film-forming solutions and the neutralization treatment on the physicochemical properties of chitosan films were examined. The results demonstrated that the chitosan concentration affected the mechanical and barrier properties of chitosan films without the neutralization treatment. This was mainly due to the low acetic acid contents in chitosan films after drying. Acetic acid acted as a plasticizer within chitosan films resulting in a looser network structure. After neutralization, the chitosan films showed improvements in properties, with little effect on the chitosan concentration in the film-forming solutions. Moreover, chitosan films after neutralization showed no residual acetic acid. Therefore, neutralization could effectively improve the performance of chitosan films. Full article
(This article belongs to the Special Issue Innovative Research on Food Hydrocolloids Applied for Packaging)
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15 pages, 3326 KiB  
Article
Surface Modification via Dielectric Barrier Discharge Atmospheric Cold Plasma (DBD–ACP): Improved Functional Properties of Soy Protein Film
by Zhibing Li, Shanggui Deng and Jing Chen
Foods 2022, 11(9), 1196; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11091196 - 20 Apr 2022
Cited by 14 | Viewed by 2119
Abstract
Atmospheric cold plasma (ACP), a novel technology, has been widely adopted as an efficient approach in surface modification of the film. The effect of ACP treatment on the physicochemical and structural properties of soy protein film were investigated. As a result, the optimal [...] Read more.
Atmospheric cold plasma (ACP), a novel technology, has been widely adopted as an efficient approach in surface modification of the film. The effect of ACP treatment on the physicochemical and structural properties of soy protein film were investigated. As a result, the optimal conditions for the preparation of the film were determined for soy protein (10%), glycerol (2.8%), ACP treatment at 30 kV for 3 min, on the basis of elongation at the break, and water vapor permeability. Under the optimal conditions, the ACP–treated films exhibited enhanced polarity according to the increased values of solubility, swelling index, and moisture content, compared with the untreated counterpart. An increase in the hydrophilicity is also confirmed by the water contact angle analysis, which decreased from 87.9° to 77.2° after ACP pretreatment. Thermostability was also improved by ACP exposure in terms of DSC analysis. SEM images confirmed the tiny pores and cracks on the surface of film could be lessened by ACP pretreatment. Variations in the Fourier transform infrared spectroscopy indicated that some hydrophilic groups were formed by ACP pretreatment. Atomic force microscopy data revealed that the roughness of soy protein film which was pretreated by ACP was lower than that of the control group, with an Rmax value of 88.4 nm and 162.7 nm for the ACP- treated and untreated samples, respectively. The soy protein film was characterized structurally by FT–IR and DSC, and morphological characterization was done by SEM and AFM. The soy protein film modified by ACP was more stable than the control group. Hence, the great potential in improving the properties of the film enables ACP treatment to be a feasible and promising alternative to other modification methods. Full article
(This article belongs to the Special Issue Innovative Research on Food Hydrocolloids Applied for Packaging)
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15 pages, 2228 KiB  
Article
Effect of Chitosan Coatings with Cinnamon Essential Oil on Postharvest Quality of Mangoes
by Kaibo Yu, Jing Xu, Lei Zhou, Liqiang Zou and Wei Liu
Foods 2021, 10(12), 3003; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10123003 - 04 Dec 2021
Cited by 29 | Viewed by 3203
Abstract
Mango (Mangifera indica Linn.) is a famous climacteric fruit containing abundant flavor and nutrients in the tropics, but it is prone to decay without suitable postharvest preservation measures. In this study, the chitosan (CH)-cinnamon essential oil (CEO) Pickering emulsion (CH-PE) coating was [...] Read more.
Mango (Mangifera indica Linn.) is a famous climacteric fruit containing abundant flavor and nutrients in the tropics, but it is prone to decay without suitable postharvest preservation measures. In this study, the chitosan (CH)-cinnamon essential oil (CEO) Pickering emulsion (CH-PE) coating was prepared, with cellulose nanocrystals as the emulsifier, and applied to harvested mangoes at the green stage of maturity. It was compared with a pure CH coating and a CH-CEO emulsion (CH-E) coating, prepared with the emulsifier Tween 80. Results showed that the CH-PE coating had a lower water solubility and water vapor permeability than the other coatings, which was mainly due to electrostatic interactions, and had a better sustained-release performance for CEO than the CH-E coating. During mango storage, the CH-PE coating effectively improved the appearance of mangoes at 25 °C for 12 d by reducing yellowing and dark spots, and delayed water loss. Hardness was maintained and membrane lipid peroxidation was reduced by regulating the activities of pectin methyl esterase, polygalacturonase, and peroxidase. In addition, the nutrient quality was improved by the CH-PE coating, with higher contents of total soluble solid, titratable acid, and ascorbic acid. Therefore, the CH-PE coating is promising to comprehensively maintain the postharvest quality of mangoes, due to its enhanced physical and sustained-release properties. Full article
(This article belongs to the Special Issue Innovative Research on Food Hydrocolloids Applied for Packaging)
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