Document Type

Article

Publication Details

https://doi.org/10.1016/j.fpsl.2025.101464

Abstract

Biopolymers derived from biological sources are safe, abundant, eco-friendly, and economical substitutes for synthetic polymers. However, intrinsic properties of biopolymer films, such as abundant hydrophilic groups, weak mechanical properties, low resistance to heat, and poor barrier properties, need to be addressed to restrict them from being used before employing them for food packaging applications. Hydrophobic modification of biopolymers is crucial to enhance their suitability for food packaging applications. Various approaches, including nanocomposites, essential oil incorporation, and chemical modifications have been investigated to address the limitations of biopolymer packaging materials. Utilizing excipients which are deemed safe for consumption effectively achieves the requisite hydrophobicity in food packaging. Opting for food-safe excipients not only upholds the safety standards of packaged food but also aligns with environmentally conscious practices. These efforts ensure that biopolymer-based films and coatings meet the health and safety standards and the mechanical, thermal, and barrier properties required for food packaging. Moreover, this transition also underscores a commitment to sustainability and addresses the escalating imperative for eco-friendly solutions within food packaging. This article explores the various strategies developed for improving the water-interactive characteristics of materials intended for food contact. Furthermore, it elaborates on techniques that can enhance the hydrophobicity of biopolymers employed for food packaging. Additionally, regulations about the use of biopolymers in food packaging have also been discussed in detail, with particular emphasis on the applications of these modifications in active and intelligent food packaging.

DOI

10.1016/j.fpsl.2025.101464

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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