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Molecules
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Stabilization of Active Principles in Food Packaging Materials: Volume II
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Stabilization of Active Principles in Food Packaging Materials: Volume II

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Materials Chemistry".

Deadline for manuscript submissions: closed (30 September 2024) | Viewed by 346

Special Issue Editors

Dr. Mihai Brebu

E-Mail Website
Guest Editor
Laboratory of Physical Chemistry of Polymers, Petru Poni Institute of Macromolecular Chemistry, Iasi, Romania
Interests: polymer degradation and stability; kinetics and mechanisms of thermal degradation; treatment/valorization of polymer waste; removal of heteroatoms from pyrolysis oils; use of natural compounds (e.g., essential/vegetable oils) to improve the antimicrobial/antioxidant properties of polymeric materials (e.g., food packaging)
Special Issues, Collections and Topics in MDPI journals
Dr. Elena Stoleru

E-Mail Website
Guest Editor
Department of Physical Chemistry of Polymers, Petru Poni Institute of Macromolecular Chemistry, 41 A Grigore Ghica Voda Alley, 700487 Iasi, Romania
Interests: surface modification/grafting of polymers; food packaging (bioactive, responsive, biodegradable); stabilization of bioactive compounds; influence of radiation on polymers; polymer biodegradation; composites and nanocomposites; biocompatibility; electrospinning
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Packaging, as an interface between food and the environment, plays a very important role in food safety. Initially, the main role of packaging was to protect food from contamination by physical contact during storage and transportation; today, packaging aims to decrease the risks of foodborne illnesses by combating pathogens, to reduce food spoilage without using chemical preservatives on food, and to maintain food for longer periods or even improve the nutritional and sensorial properties of food. This can be achieved by adding functionalities to food packaging materials by combining materials that offer the required properties for physical support/barrier and active principles (antioxidants, antimicrobials, scavengers, etc.) able to influence the biological processes that occur in food, aiming to retard food spoilage or improve sensorial properties. Most active compounds are physically (e.g., volatile) or chemically (e.g., prone to oxidation) unstable, and, therefore, stabilization is necessary.

This Special Issue of Molecules is dedicated to original research and review articles that cover the latest findings in the following areas: (i) new active principles developed for preserving or enhancing food quality without altering its sensorial properties; (ii) procedures to introduce and stabilize active principles into food-packaging materials (such as bulk incorporation, immobilization, encapsulation, etc.); (iii) evaluation of the physical, chemical, and functional properties of new active materials for food packaging; and (iv) tests on real food to determine the effect of active packaging materials on food quality and shelf-life. Studies on the migration of active principles, food safety, and future perspectives are also welcome.

Dr. Mihai Brebu
Dr. Elena Stoleru
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. Molecules 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

  • food packaging
  • active principles
  • functional materials
  • antimicrobial and antioxidant materials
  • encapsulation
  • immobilization
  • incorporation
  • physicochemical and microbiological analyses
  • controlled release migration tests
  • bio for bioactive principles

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Published Papers (1 paper)

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Research

13 pages, 918 KiB  
Article
Color, Structure, and Thermal Stability of Alginate Films with Raspberry and/or Black Currant Seed Oils
by Jolanta Kowalonek, Bogna Łukomska and Aleksandra Szydłowska-Czerniak
Molecules 2025, 30(2), 245; https://doi.org/10.3390/molecules30020245 - 9 Jan 2025
Abstract
In this study, biodegradable and active films based on sodium alginate incorporated with different concentrations of oils (25% and 50%) from fruit seeds were developed for potential applications in food packaging. The ultraviolet and visible (UV-VIS) spectra of raspberry seed oil (RSO) and [...] Read more.
In this study, biodegradable and active films based on sodium alginate incorporated with different concentrations of oils (25% and 50%) from fruit seeds were developed for potential applications in food packaging. The ultraviolet and visible (UV-VIS) spectra of raspberry seed oil (RSO) and black currant seed oil (BCSO) indicated differences in bioactive compounds, such as tocopherols, phenolic compounds, carotenoids, chlorophyll, and oxidative status (amounts of dienes, trienes, and tetraenes) of active components added to alginate films. The study encompassed the color, structure, and thermal stability analysis of sodium alginate films incorporated with RSO and BCSO and their mixtures. The color of alginate films before and after the addition of oils from both fruit seeds was evaluated by measuring color coordinates in the CIELab color space: L* (lightness), a* (red-green), and b* (yellow-blue). The lightness values ranged between 94.21 and 95.08, and the redness values varied from −2.20 to −2.65, slightly decreasing for the films enriched with oils. In contrast, yellowness values ranged between 2.93 and 5.80 for the obtained active materials, significantly increasing compared to the control alginate film (L* = 95.48, a* = −1.92, and b* = −0.14). Changes in the structure and morphology of the alginate films after incorporating bioactive-rich oils were observed using scanning electron microscopy (SEM). Films with RSO and oil mixtures had more developed surfaces than films with BCSO. Moreover, the cross-sections of the films with RSO showed holes evenly distributed inside the films, indicating traces of volatile compounds. Thermal decomposition of the alginate films loaded with oils showed five separate stages (to 125 °C, 125–300 °C, 310–410 °C, 410–510 °C, and 750–1000 °C, respectively) related to the oil and surfactant decomposition. The shape of the thermogravimetric curves did not depend on the oil type. The added oils reduced the efficiency of alginate decomposition in the first stage. The obtained results showed that new functional and thermally stable food packaging films based on sodium alginate with a visual appearance acceptable to consumers could be produced by utilizing oils from fruit seed residues. Full article
(This article belongs to the Special Issue Stabilization of Active Principles in Food Packaging Materials: Volume II)
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Figure 1

Figure 1
<p>UV-VIS spectra of raspberry seed oil (RSO) (red dashed line) and black currant seed oil (BCSO) (black solid line) diluted in <span class="html-italic">n</span>-hexane in different UV-VIS ranges; dilution of oil in <span class="html-italic">n</span>-hexane (<b>a</b>) 1:500; (<b>b</b>) 1:50; (<b>c</b>) 1:10; (<b>d</b>) 1:1.</p> Full article ">Figure 2
<p>SEM images of the surfaces (<b>top</b>) and fractures (<b>bottom</b>) of the sodium alginate films with the studied oils; Viewed at a magnification of 2500×: (<b>a</b>) Alg+G; (<b>b</b>) Alg+G+RSO (25%); (<b>c</b>) Alg+G+RSO (50%); (<b>d</b>) Alg+G+BCSO (25%); (<b>e</b>) Alg+G+BCSO (50%); (<b>f</b>) Alg+G+(RSO+BCSO) (25%); (<b>g</b>) Alg+G+(RSO+BCSO) (50%).</p> Full article ">Figure 3
<p>Thermogravimetric thermograms and the first derivative of mass change of control sodium alginate film with glycerol (Alg+G) before and after 25% and 50% additions of (<b>a</b>) raspberry seed oil (RSO), (<b>b</b>) black currant seed oil (BCSO), and (<b>c</b>) mixtures of raspberry seed oil and black currant seed oil (RSO+BCSO).</p> Full article ">
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