The rapidly evolving environmental pollution and energy crises have led to the increased demand for sustainable and degradable packaging, which are among some of the key global challenges shaping up the future of the food industry. The mining of proteins, polysaccharides and lipids from natural resources and exploring/expanding their film-forming properties are becoming important missions for food scientists and for the packaging industry. However, the films from a single component have some defects in their functional properties. Composite materials produced from multicomponents result in better functionality than films produced with one component. Among multicomponent films, emulsion-based films have gained a lot of attention. Emulsion-based films have proved to be effective to increase the stability of a variety of fresh or processed fruits, vegetables, meat and other food products
Some existing challenges include: the deep understanding of biomacromolecules, physicochemical properties and interactions with lipids, controlling the release of functional components from emulsion-based films, and the stability of lipids in emulsion-based films. To overcome these, a surge of multidisciplinary research encompassing chemistry, material, surface/interface, and polymer science is converging into the field of food packaging. As a consequence, a trend towards preparation process, chemical structure and microstructure of emulsion-based films, as well as intelligent control packaging is beginning to be researched, and thereby this collection serves a unique purpose as a platform to disseminate the most recent and innovative research findings and fill the knowledge gap.
Topics for submission may include (but are not limited to) the following:
1. Recovering proteins, polysaccharides and lipids from natural resources, including their conversion into emulsion-based film-forming ingredients;
2. Modifying structural properties of proteins, polysaccharides and lipids to improve their emulsifying properties and film-forming properties, and palatability for food packaging;
3. Engineering proteins, polysaccharides and lipids into functional emulsions, for food packaging;
4. Construction of biodegradable food packaging based on emulsions;
5. The mechanism of food preservation and the characteristics of emulsion-based intelligent packaging technology
The rapidly evolving environmental pollution and energy crises have led to the increased demand for sustainable and degradable packaging, which are among some of the key global challenges shaping up the future of the food industry. The mining of proteins, polysaccharides and lipids from natural resources and exploring/expanding their film-forming properties are becoming important missions for food scientists and for the packaging industry. However, the films from a single component have some defects in their functional properties. Composite materials produced from multicomponents result in better functionality than films produced with one component. Among multicomponent films, emulsion-based films have gained a lot of attention. Emulsion-based films have proved to be effective to increase the stability of a variety of fresh or processed fruits, vegetables, meat and other food products
Some existing challenges include: the deep understanding of biomacromolecules, physicochemical properties and interactions with lipids, controlling the release of functional components from emulsion-based films, and the stability of lipids in emulsion-based films. To overcome these, a surge of multidisciplinary research encompassing chemistry, material, surface/interface, and polymer science is converging into the field of food packaging. As a consequence, a trend towards preparation process, chemical structure and microstructure of emulsion-based films, as well as intelligent control packaging is beginning to be researched, and thereby this collection serves a unique purpose as a platform to disseminate the most recent and innovative research findings and fill the knowledge gap.
Topics for submission may include (but are not limited to) the following:
1. Recovering proteins, polysaccharides and lipids from natural resources, including their conversion into emulsion-based film-forming ingredients;
2. Modifying structural properties of proteins, polysaccharides and lipids to improve their emulsifying properties and film-forming properties, and palatability for food packaging;
3. Engineering proteins, polysaccharides and lipids into functional emulsions, for food packaging;
4. Construction of biodegradable food packaging based on emulsions;
5. The mechanism of food preservation and the characteristics of emulsion-based intelligent packaging technology
