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Foods
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Intelligent Packagings for Food Products
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Intelligent Packagings for Food Products

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

Deadline for manuscript submissions: closed (30 June 2022) | Viewed by 6048

Special Issue Editors

Dr. Qin Wang

grade E-Mail Website
Guest Editor
Nutrition and Food Science Department, University of Maryland, College Park, MD 20742, USA
Interests: biopolymer biophysics; food nanotechnology; micro- and nano-encapsulation for controlled release; functional foods; nutrient delivery; biodegradable packaging materials; microgreen; antimicrobial agents and antioxidants; biosensor; biopolymer coatings
Dr. Xiuxiu Sun

E-Mail Website
Guest Editor
United States Department of Agriculture, Agricultural Research Service, Daniel K. Inouye U.S. Pacific Basin Agricultural Research Center, 64 Nowelo St., Hilo, HI 96720, USA
Interests: active packaging; encapsulation; antimicrobial; antioxidant; postharvest preservation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Intelligent packaging, also known as smart/active packaging, refers to any packaging materials that have the ability to sense, indicate, and/or record changes in the product or its environment and effectively communicate with consumers. The purpose of using intelligent packaging is to track the quality of packaged food with the ultimate goal of improving food safety, extending shelf life, and making consumers aware of the quality changes of packaged food products. Intelligent packaging includes time-temperature indicators, humidity sensors, gas detectors, and freshness and/or ripening indicators. Depending on the monitoring factor, these systems can be placed outside or inside the packaging. Intelligent packaging has been extensively studied, and many forms have already been commercialized. However, there are many challenges associated with its applications in the real world, including but not limited to low sensitivity, high production costs, the complexity of integrating smart devices into current packaging lines, and concerns about data privacy and security.

The purpose of this Special Issue is to provide a place for scientists to publish manuscripts in the form of a regular research papers, comprehensive review, or mini reviews on current advancements and communication in this area.

Dr. Qin Wang
Dr. Xiuxiu Sun
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

  • intelligent/smart/active packaging
  • antimicrobial agents
  • antioxidant compounds
  • sensor
  • volatile organic compounds
  • color change
  • pH indicator
  • humidity indicator
  • microbial load

Published Papers (2 papers)

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Research

15 pages, 1744 KiB  
Article
Promising New Material for Food Packaging: An Active and Intelligent Carrageenan Film with Natural Jaboticaba Additive
by Luisa Bataglin Avila, Elis Regina Correa Barreto, Caroline Costa Moraes, Marcilio Machado Morais and Gabriela Silveira da Rosa
Foods 2022, 11(6), 792; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11060792 - 09 Mar 2022
Cited by 14 | Viewed by 2884
Abstract
This research focused on the development of active and intelligent films based on a carrageenan biopolymer incorporated with jaboticaba peels extract (JPE). The bioactive extract was obtained by maceration extraction and showed high concentrations of total phenolic content (TP), total anthocyanin (TA), cyanidin-3-glucoside [...] Read more.
This research focused on the development of active and intelligent films based on a carrageenan biopolymer incorporated with jaboticaba peels extract (JPE). The bioactive extract was obtained by maceration extraction and showed high concentrations of total phenolic content (TP), total anthocyanin (TA), cyanidin-3-glucoside (Cn-3-Glu), antioxidant activity (AA), and microbial inhibition (MI) against E. coli, being promising for use as a natural additive in food packaging. The carrageenan films were produced using the casting technique, incorporating different concentrations of JPE, and characterized. The results of the thickness and Young’s modulus of the film increased in the films supplemented with JPE and the addition of the extract showed a decrease in elongation capacity and tensile strength, in water vapor permeability, and a lower rate of swelling in the water. In addition, the incorporation of JPE into the polymeric matrix promotes a change in the color of the films when compared to the control film and improves the opacity property. This is a positive effect as the material has a UV-vis light barrier which is interesting for food packaging. The increase in the active potential of the films was directly proportional to the concentration of JPE. The films results showed visible changes from purple to brown when in contact with different pH, which means that films have an intelligent potential. Accordingly, this novel carrageenan based-film incorporated with JPE could be a great strategy to add natural additives into packaging material to obtain an active potential and also an indicator for monitoring food in intelligent packaging. Full article
(This article belongs to the Special Issue Intelligent Packagings for Food Products)
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10 pages, 1667 KiB  
Article
The Effect of Controlled-Release Carvacrol on Safety and Quality of Blueberries Stored in Perforated Packaging
by Xiuxiu Sun, Randall G. Cameron, Anne Plotto, Tian Zhong, Christopher M. Ference and Jinhe Bai
Foods 2021, 10(7), 1487; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10071487 - 26 Jun 2021
Cited by 18 | Viewed by 2521
Abstract
The objective of this research was to evaluate the use of a controlled-release carvacrol powder to delay storage decay and maintain the safety of blueberries. The controlled-release carvacrol powder was a microcapsule of carvacrol (11% (w/w) active carvacrol) surrounded [...] Read more.
The objective of this research was to evaluate the use of a controlled-release carvacrol powder to delay storage decay and maintain the safety of blueberries. The controlled-release carvacrol powder was a microcapsule of carvacrol (11% (w/w) active carvacrol) surrounded by a pectin/sodium alginate matrix. The microcapsules were packed in an air-permeable pouch, and then attached to the top of a clamshell filled with blueberries. The blueberries, inoculated with Escherichia coli or Colletotrichum acutatum, or non-inoculated control, were monitored for microbial growth and quality for 10 days at 10 °C and 5 days at 20 °C. Three treatments were compared: controlled-release microencapsulated carvacrol, non-encapsulated carvacrol, and control. The results showed that both the microencapsulated carvacrol and the non-encapsulated carvacrol treatments significantly reduced the populations of yeast and mold, and of E. coli and mesophilic aerobic bacteria. The microencapsulated carvacrol treated berries retained better quality due to significantly lower weight loss than control after 10 days at 10 °C. Sensory panelists found that the microencapsulated carvacrol berries had significantly higher overall blueberry flavor and lower discernible off-flavor in comparison with the non-encapsulated treatment after 3 days at 20 °C. The fruit internal quality, including total soluble solids content (SSC), and titratable acidity (TA), was not significantly affected by any treatment. These results indicate that pectin/sodium alginate controlled-release microencapsulated carvacrol can be used for the preservation of blueberries or other small fruit. Full article
(This article belongs to the Special Issue Intelligent Packagings for Food Products)
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