Research Topic

Innovations in Starch-based Edible Films and Coatings

About this Research Topic

The excessive environmental impact of disposables used in our modern society has led to growing demands for biodegradable packaging materials made from renewable sources and natural polymers. Edible films/coatings are some of the potential technologies that can be used to increase the storability of foods and to improve existent packaging technology, as well as helping to ensure microbial safety.

Additionally, edible films/coatings serve as mass transfer barriers to moisture, oxygen, CO2, lipids, flavors, and aromas between the food component and its surrounding environment, and these films are used to extend shelf life and improve the quality of almost any food product. Among the varieties of biodegradable polymers, starch stands out as the most widely used source for elaborating films and coatings due to its renewability, attractive price, aesthetic appearance, and potential for carrying food additives (antioxidants and antimicrobials). Additionally, starches have been considered for food preservation because of their ability to extend product shelf life.

The widespread use of petrochemical plastics is a growing concern from both economic and ecological points of view. Increasing consumer demand for safe, high-quality, convenient food with a long shelf life, allied with an ecological awareness of limited natural resources and the environmental impact of packaging waste, has raised considerable interest for advanced research into food packaging. Therefore, the use of biopolymers including starch-based edible films and coatings may support the development of sustainable packaging by improving its environmental profile and providing a source of future packaging materials.

Among biopolymers, starch satisfies all the principal aspects and stands out as the most widely used source for elaborating films and coatings. Starch is renewable, inexpensive, aesthetically acceptable, and has the potential of being a food additives carrier due to its edible properties. Besides this, starch-based films are non-toxic, colorless, odorless, and semi-permeable to moisture, O2, CO2, and flavoring components. These unique characteristics of starch make it different from other bio-polymers.

This Research Topic calls for papers focusing on the following topics:
1. Starch-based edible films and coatings;
2. Modified starch-based edible films and coatings with better functionalization to improve filming properties;
3. Incorporation of functional ingredients, antioxidants, and microbial agents to enhance shelf-life;
4. Starch- and other bio-polymers- based composite edible films to combine the performance of each component;
5. Advances in edible coatings, including multi-layered coatings, and micro-and nano-encapsulation for more efficient control of coating properties and functionality.

This Research Topic welcomes high-quality contributions from academic food and bio-polymer researchers and scientists on edible coatings/films. We invite scientists from this field to contribute Original Research, Review, or Perspective papers.


Keywords: Starch-based Edible Film, edible films, edible coatings, starch, enhance shelf life, biopolymers, food safety, packaging material


Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.

The excessive environmental impact of disposables used in our modern society has led to growing demands for biodegradable packaging materials made from renewable sources and natural polymers. Edible films/coatings are some of the potential technologies that can be used to increase the storability of foods and to improve existent packaging technology, as well as helping to ensure microbial safety.

Additionally, edible films/coatings serve as mass transfer barriers to moisture, oxygen, CO2, lipids, flavors, and aromas between the food component and its surrounding environment, and these films are used to extend shelf life and improve the quality of almost any food product. Among the varieties of biodegradable polymers, starch stands out as the most widely used source for elaborating films and coatings due to its renewability, attractive price, aesthetic appearance, and potential for carrying food additives (antioxidants and antimicrobials). Additionally, starches have been considered for food preservation because of their ability to extend product shelf life.

The widespread use of petrochemical plastics is a growing concern from both economic and ecological points of view. Increasing consumer demand for safe, high-quality, convenient food with a long shelf life, allied with an ecological awareness of limited natural resources and the environmental impact of packaging waste, has raised considerable interest for advanced research into food packaging. Therefore, the use of biopolymers including starch-based edible films and coatings may support the development of sustainable packaging by improving its environmental profile and providing a source of future packaging materials.

Among biopolymers, starch satisfies all the principal aspects and stands out as the most widely used source for elaborating films and coatings. Starch is renewable, inexpensive, aesthetically acceptable, and has the potential of being a food additives carrier due to its edible properties. Besides this, starch-based films are non-toxic, colorless, odorless, and semi-permeable to moisture, O2, CO2, and flavoring components. These unique characteristics of starch make it different from other bio-polymers.

This Research Topic calls for papers focusing on the following topics:
1. Starch-based edible films and coatings;
2. Modified starch-based edible films and coatings with better functionalization to improve filming properties;
3. Incorporation of functional ingredients, antioxidants, and microbial agents to enhance shelf-life;
4. Starch- and other bio-polymers- based composite edible films to combine the performance of each component;
5. Advances in edible coatings, including multi-layered coatings, and micro-and nano-encapsulation for more efficient control of coating properties and functionality.

This Research Topic welcomes high-quality contributions from academic food and bio-polymer researchers and scientists on edible coatings/films. We invite scientists from this field to contribute Original Research, Review, or Perspective papers.


Keywords: Starch-based Edible Film, edible films, edible coatings, starch, enhance shelf life, biopolymers, food safety, packaging material


Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.

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Submission Deadlines

06 September 2021 Manuscript

Participating Journals

Manuscripts can be submitted to this Research Topic via the following journals:

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Topic Editors

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Submission Deadlines

06 September 2021 Manuscript

Participating Journals

Manuscripts can be submitted to this Research Topic via the following journals:

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