Open AccessRecent development in preparation of food packaging films using biopolymers
Author(s) -
Sundari Suresh,
Charumathi Pushparaj,
Ramesh Subramani
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(6).082
Subject(s) - biopolymer , food packaging , materials science , nanotechnology , biocompatibility , nanocomposite , biodegradation , plasticizer , nanomaterials , polymer , thermal stability , shelf life , composite material , chemical engineering , chemistry , food science , organic chemistry , engineering , metallurgy
In the past decades, most materials used in the food packaging industry are nonbiodegradable materials that pose increased environmental concerns and sustainabilityissues. Hence, polymer-based biodegradable materials and edible films have beendeveloped to increase the shelf life of food products. Especially, biopolymer-based nanomaterials are engineered with multifunctional characteristics because of their size, surfacearea, shelf life, thermal stability, and mechanical and barrier strength. These materialsdisplay enriched properties of biodegradability, antimicrobial activity, andbiocompatibility and may have the possibility to replace plastic materials in future. Thus,this review offers a brief overview of the classification of biopolymers, key parametersthat are important in food packaging films (including the role of plasticizers, cross-linkers,pH, temperature, and relative humidity), and recent applications of novel biopolymernanocomposite materials used in the food industries.