Special lssues
Table of Content

Active and Intelligent Food Packaging Films

Submission Deadline: 31 December 2023 (closed)

Guest Editors

Jun Liu, Professor, College of Food Science and Engineering, Yangzhou University, China
Dr. Jun Liu is currently a professor at College of Food Science and Engineering, Yangzhou University (China). He received his Ph.D. degree from Nanjing Agricultural University (China) in 2010. His research interests focus on the development of food packaging materials based on natural and renewable resources, and chemical modification of natural polysaccharides and their applications. He, as the first and/or corresponding author, has published more than 90 papers in peer-reviewed SCI journals (H-index = 41). Fourteen of his research papers have been highlighted as Highly Cited Papers in the Web of Science. He is the editorial board member of ‘Journal of Renewable Materials’ and ‘Quality Assurance and Safety of Crops & Foods’.

Xingran Kou, Assistant Professor, School of Perfume and Aroma Technology, Shanghai Institute of Technology, China
Dr. Xingran Kou is currently an associate professor at School of Perfume and Aroma Technology, Shanghai Institute of Technology, China. He received his Ph.D. degree from Jiangnan University (China) in 2018. His research interests focus on the development and application of essential oil microcapsules based on biodegradable materials. As the first and/or corresponding author, has published more than 20 papers in peer-reviewed SCI journals.

Summary

The current trends related to food safety and the growing expectations of the consumers lead to changes in the approach to food packing. Active and intelligent packaging films has been presented on the global packaging market for years, and scientists all over the world are looking for novelties related to this kind of packaging. The purpose of the ‘active packaging’ is the extension of the shelf-life of the food and the maintenance or even improvement of its quality. The purpose of ‘intelligent packaging’ is to give indication on, and to monitor, the freshness of the food.

This Special Issue mainly focuses on active and intelligent packaging films for food application. Topics of interest include but not limited to:

1) Preparation methods of active and intelligent packaging films;

2) Micro-structural characterization of active and intelligent packaging films;

3) Physicochemical and functional properties of active and intelligent packaging films;

4) Applications of active and intelligent packaging films;

5) Biodegradable, reusable and recyclable packaging films.

Both research and review articles on these topics are welcomed.


Keywords

Active packaging; Intelligent packaging; Food packaging; Biopolymer; Edible coating; Packaging film; Biodegradable; Preparation method; Characterization; Structure; Physicochemical property; Functional property; Application; Shelf-life; Freshness

Published Papers


  • Open Access

    ARTICLE

    Chitosan/Sodium Alginate Multilayer pH-Sensitive Films Based on Layer-byLayer Self-Assembly for Intelligent Packaging

    Mingxuan He, Yahui Zheng, Jiaming Shen, Jiawei Shi, Yongzheng Zhang, Yinghong Xiao, Jianfei Che
    Journal of Renewable Materials, DOI:10.32604/jrm.2023.043659
    (This article belongs to this Special Issue: Active and Intelligent Food Packaging Films)
    Abstract The abuse of plastic food packaging has brought about severe white pollution issues around the world. Developing green and sustainable biomass packaging is an effective way to solve this problem. Hence, a chitosan/sodium alginate-based multilayer film is fabricated via a layer-by-layer (LBL) self-assembly method. With the help of superior interaction between the layers, the multilayer film possesses excellent mechanical properties (with a tensile strength of 50 MPa). Besides, the film displays outstanding water retention property (blocking moisture of 97.56%) and ultraviolet blocking property. Anthocyanin is introduced into the film to detect the food quality since it is one natural plant… More >

    Graphic Abstract

    Chitosan/Sodium Alginate Multilayer pH-Sensitive Films Based on Layer-byLayer Self-Assembly for Intelligent Packaging

  • Open Access

    ARTICLE

    Smart Colorimetric Corn Starch Films Combined with Anthocyanin-Loaded Glutenin-Carboxymethyl Chitosan Nanocomplexes for Freshness Monitoring of Chilled Pork

    Juan Yan, Wenchao Li, Xianfang Zhang, Shisheng Liu
    Journal of Renewable Materials, Vol.12, No.1, pp. 71-87, 2024, DOI:10.32604/jrm.2023.028927
    (This article belongs to this Special Issue: Active and Intelligent Food Packaging Films)
    Abstract In this study, intelligent, pH-responsive colorimetric films were prepared by encapsulating anthocyanins in nanocomplexes prepared from glutenin and carboxymethyl chitosan. These nanocomplexes were added to a corn starch matrix and used in the freshness monitoring of chilled pork. The effects of anthocyanin-loaded nanocomplexes on the physical, structural, and functional characteristics of the films were investigated. The addition of anthocyanin-loaded nanocomplexes increased the tensile strength, elongation at break, hydrophobicity, and light transmittance of the films while decreasing their water vapor permeability. This is because new hydrogen bonds are formed between the film components, resulting in a more homogeneous and dense structure.… More >

  • Open Access

    ARTICLE

    Development of Gelatin-Based Active Packaging and Its Application in Bread Preservation

    Hui Zheng, Xiaohan Chen, Li Li, Dawei Qi, Jiale Wang, Jiaying Lou, Wenjun Wang
    Journal of Renewable Materials, Vol.11, No.10, pp. 3693-3709, 2023, DOI:10.32604/jrm.2023.027748
    (This article belongs to this Special Issue: Active and Intelligent Food Packaging Films)
    Abstract The issue of plastic pollution has attracted widespread social attention. Gelatin is valued as a degradable bio-based material, especially as an edible active packaging material. However, the commonly used solution-casting filmforming technology limits the mass production of gelatin films. In order to improve the production efficiency and enhance the commercial value of gelatin films, in this study, fish gelatin (FG) particles were successfully blended with essential oils (EOs) to prepare active films by melt extrusion technique, a common method for commercial plastics, and applied to bread preservation. FG and EOs showed good compatibility with each other. The elongation at break… More >

    Graphic Abstract

    Development of Gelatin-Based Active Packaging and Its Application in Bread Preservation

Share Link