Towards sustainable food packaging using natural compounds: A review of current research update

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61389030%3A_____%2F25%3A00618395" target="_blank" >RIV/61389030:_____/25:00618395 - isvavai.cz</a>

Alternative codes found

RIV/61989592:15310/25:73630407

Result on the web

<a href="https://doi.org/10.1016/j.fbp.2025.01.015" target="_blank" >https://doi.org/10.1016/j.fbp.2025.01.015</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.fbp.2025.01.015" target="_blank" >10.1016/j.fbp.2025.01.015</a>

Result language

angličtina

Original language name

Towards sustainable food packaging using natural compounds: A review of current research update

Original language description

The food packaging industry faces significant challenges due to the negative impacts of conventional packaging materials, particularly plastics. These materials contribute to pollution, degrade slowly, and pose risks to both human health and the environment through chemical leaching. Consequently, there is an increasing demand for safer and more sustainable packaging alternatives. Natural compounds, including biopolymers and bioactive substances, provide biodegradable options that mitigate these risks. This review examines various natural materials used for environmentally friendly packaging, such as essential oils, plant extracts, polysaccharides, proteins, lipids, chitosan, cellulose, and starch. This review highlights recent innovations, including advanced biopolymer formulations, hybrid materials, and nanotechnology-based enhancements, which improve the mechanical, antimicrobial, and antioxidant properties of natural packaging solutions. It also presents comparative analyses of these materials, addressing biodegradation rates, life-cycle assessments (LCAs), and their environmental benefits relative to traditional plastics. The review further investigates challenges related to scalability, cost-effectiveness, and regulatory barriers, while also discussing emerging technologies such as machine learning for optimizing materials. The findings offer actionable insights that promote sustainable food packaging solutions aimed at addressing global health and environmental concerns.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

20401 - Chemical engineering (plants, products)

Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food and Bioproducts Processing

ISSN

0960-3085

e-ISSN

1744-3571

Volume of the periodical

150

Issue of the periodical within the volume

MAR

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

15

Pages from-to

260-274

UT code for WoS article

001422149900001

EID of the result in the Scopus database

2-s2.0-85216615351